Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Hyun Gyung Jeong"'
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 5, Pp 1065-1080 (2023)
The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl2, and MgCl2 were investigated. Myofibrillar proteins (MPs) with phosphate were more solubilized with NaCl than with KCl (p < 0.05). CaCl2 and MgCl2 showed lowe
Externí odkaz:
https://doaj.org/article/d951a8ebc5194699aa86a8a87ab3eba6
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15611- (2023)
The protein digestibility of beef at three prefreezing temperatures (freezing at −20 °C, F20; freezing at −50 °C, F50; and freezing at −70 °C, F70) and aging periods (4, 14, and 28 days) was investigated using an in vitro infant digestion mo
Externí odkaz:
https://doaj.org/article/ba8c3091e26645948b6dfe7e15a8ee49
Autor:
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Seul-Ki-Chan Jeong, Jung In Park, Hae In Yong, Yun-Sang Choi, Samooel Jung
Publikováno v:
Food Science of Animal Resources. 43:305-318
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8de363c497a2772772a40c873ebf1afa
https://doi.org/10.5851/kosfa.2022.e77
https://doi.org/10.5851/kosfa.2022.e77
Autor:
Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Dae-Hyun Lee, Sangwon Yoon, Yoonji Chung, Samooel Jung
Publikováno v:
Food Science of Animal Resources. 43:113-123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7b4b2bf48267ce9db93f9da54eb7eba
https://doi.org/10.5851/kosfa.2022.e64
https://doi.org/10.5851/kosfa.2022.e64
Autor:
Yun-Sang Choi, Hyun Gyung Jeong, Kyung Jo, Samooel Jung, Hae In Yong, Tae-Kyung Kim, Seonmin Lee
Publikováno v:
Food Science of Animal Resources
The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork pow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61715269eb3f36d59ad0a02c36c20050
https://doi.org/10.5851/kosfa.2021.e51
https://doi.org/10.5851/kosfa.2021.e51
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:975-992
The last decades have witnessed a surge of interest in the fate of dietary proteins during gastrointestinal (GI) digestion. Although several in vitro digestion models are available as alternatives to clinical experiments, most of them focus on the di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9142ea69b08288791134db8e7089f135
https://doi.org/10.1080/10408398.2021.1957765
https://doi.org/10.1080/10408398.2021.1957765
Autor:
Doo Yeon Jung, Kyung Jo, Yun-Sang Choi, Samooel Jung, Seonmin Lee, Hyun Gyung Jeong, Hae In Yong
Publikováno v:
Food Science of Animal Resources
This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af363f8b9f0746e4385625341b9585c5
http://europepmc.org/articles/PMC8112311
http://europepmc.org/articles/PMC8112311
Publikováno v:
Meat Science. 197:109070
This study investigated the physicochemical characteristics of pork emulsion gels manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of phosphate. It was found that compared to cold-boned (CB) pork, HB pork had a higher p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7322b3156feeaffe756ad3bc102a2eb
https://doi.org/10.1016/j.meatsci.2022.109070
https://doi.org/10.1016/j.meatsci.2022.109070
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2023, Vol. 63 Issue 7, p975-992, 18p
Publikováno v:
Food and Life.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c12c4ac9c518288b259d47f402d17af0
https://doi.org/10.5851/fl.2020.e12
https://doi.org/10.5851/fl.2020.e12