Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Hyun Man Sin"'
Autor:
Meishan Li, Heon Sang Jeong, Se Gu Hwang, Junsoo Lee, Hyun Man Sin, Gwi Yeong Jang, Sang Hoon Lee, Hong Sig Kim, Min Young Kim
Publikováno v:
Food Science and Biotechnology. 26:97-103
The functional components of leaves and stalks from 14 sweet potato cultivars were investigated by determining lutein, β-carotene, chlorophyll, tannin and phenolic acid contents. It was found that the contents of the functional components in differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2af985c8165b7adbbb4c07b248a77ee
https://doi.org/10.1007/s10068-017-0013-6
https://doi.org/10.1007/s10068-017-0013-6
Autor:
Sung Tae Kim, Hong Sig Kim, Heon Sang Jeong, Meishan Li, Gu Hwang, Li Meishan, Hyun Man Sin, Gwi Yeong Jang, Tae Su Kang, Sang-Hoon Lee, Ji Hyun Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 43:1749-1756
This study was performed to establish extraction conditions for useful components from sweet potato leaves. Extraction conditions were heating temperature (40∼60°C), ratio of solvent to sample (10∼30 mL/g), and ethanol concentrations (50∼90%).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c24d006d463aed2534d1b801b47cf27c
https://doi.org/10.3746/jkfn.2014.43.11.1749
https://doi.org/10.3746/jkfn.2014.43.11.1749
Autor:
Meishan Li, Hong-Sig Kim, Heon-Sang Jeong, Gwi-Yeong Jang, KoanSik Woo, Junsoo Lee, Hyun-Man Sin, SangHoon Lee
Publikováno v:
The Korean Journal of Food And Nutrition. 26:565-572
This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b7e92885f1be4088582485fc80710ab
https://doi.org/10.9799/ksfan.2013.26.3.565
https://doi.org/10.9799/ksfan.2013.26.3.565
Autor:
Gwi Yeong Jang, Meishan Li, Sang Hoon Lee, Koan Sik Woo, Hyun Man Sin, Hong Sig Kim, Junsoo Lee, Heon Sang Jeong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 42:403-409
We investigated the quality characteristics of sweet potatoes [Shinyulmi (SM), Yeonhwangmi (HM) and Yunmi (YM) variety] baked and subsequently freeze thawed. Baking was performed with a far infrared radiation oven at 250oC for 40 minutes. Baked sweet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e59ba6dcf9b01d282cb00319f75238e3
https://doi.org/10.3746/jkfn.2013.42.3.403
https://doi.org/10.3746/jkfn.2013.42.3.403
Autor:
Gwi Yeong Jang, SangHoon Lee, Heon Sang Jeong, Koan Sik Woo, Meishan Li, Junsoo Lee, Hyun Man Sin, Hong Sig Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:1656-1662
This study was conducted to evaluate the vegetative value of sweet potato leaves and stalks by investigating their chemical composition and antioxidant activity. The major minerals were found to be Ca and K. The crude protein content of the leaves ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9204b7f3fc30131bf91f8428a72a79e5
https://doi.org/10.3746/jkfn.2012.41.12.1656
https://doi.org/10.3746/jkfn.2012.41.12.1656