Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Hye Ja Chang"'
Publikováno v:
Foods, Vol 10, Iss 5, p 1100 (2021)
With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-ba
Externí odkaz:
https://doaj.org/article/d3f9d05edc0a444c8b59c8d7c6debaae
Autor:
Hye-Ja Chang, Haelim Cho
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:625-635
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5caf01ac967419d2fc2d71d969a1b81
https://doi.org/10.3746/jkfn.2021.50.6.625
https://doi.org/10.3746/jkfn.2021.50.6.625
Publikováno v:
Foods, Vol 10, Iss 1100, p 1100 (2021)
Foods
Volume 10
Issue 5
Foods
Volume 10
Issue 5
With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4c3fe857c8705e4de9aba2d6f45b188
https://www.mdpi.com/2304-8158/10/5/1100
https://www.mdpi.com/2304-8158/10/5/1100
Autor:
Gyoung-Ok Gang, Min-Jae Chung, Hyun-Young Lee, Min-June Lee, Na-Young Yi, Tong-Kyung Kwak, Hye-Ja Chang, Eunhui Choi, Jung-Hwa Choi, Kyung-Eun Lee, Hye-Lim Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 47:195-206
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be0ecdeab81c1c3d581f923b4bc8c1e6
https://doi.org/10.3746/jkfn.2018.47.2.195
https://doi.org/10.3746/jkfn.2018.47.2.195
Autor:
Da-In Lee, Hee-Sun Yoon, Jin-Ju Ko, So-Yeon Kim, Hye-Ja Chang, Seyoung Ju, Yu-Ri Yoon, Su-Jin Seon
Publikováno v:
British Food Journal. 119:342-356
Purpose The purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives, and chicory) and to analyze the efficacy of Escherichia coli O157:H7 r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91d9c7f636f69e2e6aa0a14edba2d0f6
https://doi.org/10.1108/bfj-06-2016-0283
https://doi.org/10.1108/bfj-06-2016-0283
Publikováno v:
Nutrition Research and Practice
BACKGROUND/OBJECTIVES High-quality meal intake, including snacks, is necessary for optimal development during adolescence. The purpose of this study was to evaluate the nutritional intake of adolescents and the quality of their diet according to snac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2702bbc03f23a3972c327f16d8f7034
https://doi.org/10.4162/nrp.2021.15.3.396
https://doi.org/10.4162/nrp.2021.15.3.396
Publikováno v:
Journal of Medicinal Food. 19:1130-1140
The aim of the current study was to analyze the relationship between plant food (fruits, vegetables, and kimchi) and the prevalence of rhinitis among Korean adults using data from the 2011 and 2012 Korea National Health and Nutrition Examination Surv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33230392bf612ef46b45c04c2156b382
https://doi.org/10.1089/jmf.2016.3760
https://doi.org/10.1089/jmf.2016.3760
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 45:602-612
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3704accf3138d59005230cc56202b1a
https://doi.org/10.3746/jkfn.2016.45.4.602
https://doi.org/10.3746/jkfn.2016.45.4.602
Publikováno v:
LWT. 128:109452
The aim of this study was to evaluate the probiotic, antioxidant, and immune-modulating properties of Lactobacillus brevis B13-2, isolated from kimchi. L. brevis B13-2 exhibited tolerance against artificial gastric acid and bile salts, and it adhered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87a187e9716a731178e7172a803a065f
https://doi.org/10.1016/j.lwt.2020.109452
https://doi.org/10.1016/j.lwt.2020.109452
Publikováno v:
Korean journal of food and cookery science. 30:129-138
This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b9b26fd0893e524a8e33d021a6c77a5
https://doi.org/10.9724/kfcs.2014.30.2.129
https://doi.org/10.9724/kfcs.2014.30.2.129