Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Hyun-Wook Jang"'
Autor:
Sun-Hee Kim, Hyun-Wook Jang, Jin-Ju Park, Dong-Geon Nam, Su-Jeong Lee, Soo-Hwan Yeo, So-Young Kim
Publikováno v:
Antibiotics, Vol 13, Iss 7, p 626 (2024)
Acetic acid bacteria (AAB) are major contributors to the production of fermented vinegar, offering various cultural, culinary, and health benefits. Although the residual unpasteurized AAB after vinegar production are not pathogens, these are necessar
Externí odkaz:
https://doaj.org/article/c3bf4177f8f3479f9de1549acde129e5
Publikováno v:
Infection & Chemotherapy. Jun2024, Vol. 56 Issue 2, p247-255. 9p.
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1205-1214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f109c78c53455c83281435a8fe3ad0c4
https://doi.org/10.3746/jkfn.2022.51.11.1205
https://doi.org/10.3746/jkfn.2022.51.11.1205
Publikováno v:
Korean Journal of Food Preservation. 29:440-454
In this study, sensory evaluation was performed to select the pretreatment method for dried sweet pumpkin products, and the drying conditions were optimized by using response surface methodology (RSM). Based on the results of the sensory evaluation,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e613f6640e0f2513b87ea0ed63d5466f
https://doi.org/10.11002/kjfp.2022.29.3.440
https://doi.org/10.11002/kjfp.2022.29.3.440
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1375-1384
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ca475fdda36df459430944e68304791
https://doi.org/10.3746/jkfn.2021.50.12.1375
https://doi.org/10.3746/jkfn.2021.50.12.1375
Publikováno v:
Journal of Food Hygiene and Safety. 36:510-519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f149480c7c437295258fa40021919e7
https://doi.org/10.13103/jfhs.2021.36.6.510
https://doi.org/10.13103/jfhs.2021.36.6.510
Autor:
Hyeonbin Oh, Ha-Na Ra, Kyung-Mi Kim, Hyun-Wook Jang, Young Hwang, Hyun-Jeong Shim, Yong Sik Cho
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1344-1349
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::557f5e48f4d202cd4cc6333a12741d58
https://doi.org/10.3746/jkfn.2021.50.12.1344
https://doi.org/10.3746/jkfn.2021.50.12.1344
Publikováno v:
Food Engineering Progress. 25:375-383
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb36c504b4ecaecb7f5d8de5dba665cf
https://doi.org/10.13050/foodengprog.2021.25.4.375
https://doi.org/10.13050/foodengprog.2021.25.4.375
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:792-798
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfa5e8ac46250d42e17c694a1f0eb533
https://doi.org/10.3746/jkfn.2021.50.8.792
https://doi.org/10.3746/jkfn.2021.50.8.792
Autor:
Young Lan Son, Yong-Sik Cho, Young Hwang, Kim Hayun, Hyun-Wook Jang, Jung-Hyun Lee, Kyungmi Kim, Hyung Woon Lee
Publikováno v:
Food Engineering Progress. 24:366-375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c1bdfeab715f7787b9d8818f19ae097
https://doi.org/10.13050/foodengprog.2020.24.4.366
https://doi.org/10.13050/foodengprog.2020.24.4.366