Výsledky vyhledávání - "Hyang-Sik Yoon"

Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea

Autor: Young-Eun Song, Na-Young Gil, Heui-Yun Kang, Seung-Yeon Baek, Ha-Yeon Lee, Myeong-Hui Han, So-Young Kim, Sunkyung Lee, Hyang-Sik Yoon, Hyeon-Young Kim, Jeong Lee, Soo-Hwan Yeo, Jung-A Ryu

Publikováno v: Korean Journal of Food Preservation. 26:745-755

The objective of this study was to investigate the quality and environment properties of traditional Gochujang produced by 56 rural farms in 8 regions of Korea for evaluating the relationship between the components and environmental factors. Based on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f9596a41b118110c1691ee9c4600044
https://doi.org/10.11002/kjfp.2019.26.7.745

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Quality Characteristics of Korean Traditional Wines with Puffed Sorghum

Autor: Jae-Gwan Noh, Nam Soo Han, Hyang-Sik Yoon, A Reum Lee, Song Yi Choi, Hyun-Ju Eom, Yeon Jeong Jeong, Yee Gi Kim

Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 44:1219-1225

This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::abf7a38be04153ac83aa11dcb050beb5
https://doi.org/10.3746/jkfn.2015.44.8.1219

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Quality characteristics of muffins added with Pholiota adiposa powder

Autor: Yee Gi Kim, Hyun-Ju Eom, Ji Won Kim, Nam Soo Han, Eun Young Oh, Sang Hee Kim, Hyang-Sik Yoon, Jae-Gwan Noh

Publikováno v: Korean Journal of Food Preservation. 21:815-823

This study was carried out to investigate the quality characteristics of muffins with added Pholiota adiposa powder. Muffins were prepared with different amounts of Pholiota adiposa powder (in 0, 2.5, 5, 10, and 15% ratios to the flour quantity). For

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9497daf5fe6292464c45ed17f74a399f
https://doi.org/10.11002/kjfp.2014.21.6.815

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A Comparative Study on the Physiological Activities of Puffed Snack using Miscellaneous Cereals and Grain Crops

Autor: Nam Soo Han, Hyang-Sik Yoon, Jae-Gwan Noh, Sang Hee Kim, Ri Yu, Hyun-Ju Eom, Yee Gi Kim, Song Yi Choi

Publikováno v: The Korean Journal of Food And Nutrition. 27:962-970

This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain cr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::50a92fd3d6595dc2deea53c69c54737f
https://doi.org/10.9799/ksfan.2014.27.5.962

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