Výsledky vyhledávání

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

Autor: Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi, Dong Kook Cho

Publikováno v: Food Science of Animal Resources

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bd8e8af56358a683965d1695a6d6872
http://europepmc.org/articles/PMC8114998

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Akademický článek

Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour

Autor: Hyeonbin Oh, Jung-Hyun Nam, Bo-Ram Park, Kyung Mi Kim, Ha Yun Kim, Yong Sik Cho

Publikováno v: Ultrasonics Sonochemistry, Vol 109, Iss , Pp 106977- (2024)

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0–15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and s

Externí odkaz: https://doaj.org/article/014cc3804bbb4131bb52a5afb6985f61

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The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Autor: Phyrim Lee, Hyeonbin O, Young Soon Kim, Si Yeon Kim

Publikováno v: Journal of Dairy Science. 103:1324-1336

This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat yogurts, and their physicochemica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb7b99203ac9ac23fcbc9397301896b
https://doi.org/10.3168/jds.2019-17117

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프리카를 첨가한 스펀지케이크의 품질 특성 및 노화 억제

Autor: Phyrim Lee, Si Yeon Kim, Kim Young Soon, Hyeonbin O

Publikováno v: Culinary Science & Hospitality Research. 26:177-185

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2040976fa46d4f5bf28c87e6d92c53c6
https://doi.org/10.20878/cshr.2020.26.1.018

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Physicochemical Characteristics and Quality Properties of a Cereal-Based Beverage Made with Roasted Kamut (Triticum turgidum ssp.)

Autor: Young Soon Kim, Hyeonbin O, Si Yeon Kim, Phyrim Lee

Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 48:1112-1119

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::43bf629c06c49bba108d640efaf4a429
https://doi.org/10.3746/jkfn.2019.48.10.1112

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바나나 껍질을 첨가한 생면의 제조와 품질 특성 및 항산화 분석

Autor: Hyeonbin O, Si Yeon Kim, Phyrim Lee, Kim Young Soon

Publikováno v: Culinary Science & Hospitality Research. 25:137-146

This study examined the effects of banana peel powder on the quality of noodles. Five different wet noodle samples were prepared with various ratio of KF (0%, 2%, 4%, 6%, 8%). The properties of banana peel powder and wheat flour (WF), the color value

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::399954c82ac19694d99c818a8bc91fff
https://doi.org/10.20878/cshr.2019.25.7.014

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설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사

Autor: Phyrim Lee, Si Yeon Kim, Hyeonbin O, Kim Young Soon

Publikováno v: Culinary Science & Hospitality Research. 25:190-199

In the present study, we substituted sugar with artificial sweeteners (erythritol, fracto-oligosaccharide, tagatose, erythritol with stevia (erythritol: stevia leaf extract = 90:10)) in custard pudding, and compared to the quality characteristics and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5877096afe29b96160312d3deabac939
https://doi.org/10.20878/cshr.2019.25.3.019

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