Zobrazeno 1 - 10 of 43 pro vyhledávání: '"Hyung Hee Baek"'
1
Akademický článek
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
Autor: JeongAe Heo, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek, Hyukjin Shin, Young-seung Lee, Sanghyeok Lee, Sang Sook Kim
Publikováno v: Foods, Vol 9, Iss 6, p 722 (2020)
The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assis
Externí odkaz: https://doaj.org/article/07172ef5a97b433ba21e3be57e7f01e1
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2
Akademický článek
Changes in volatile favor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation.
Autor: Won Ho Seo, Youngsang You, Hyung Hee Baek
Publikováno v: Food Science & Biotechnology; Jun2024, Vol. 33 Issue 7, p1623-1632, 10p
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4
Akademický článek
Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
Autor: Zhihua Li, Ling Dong, Jin Jeon, So Young Kwon, Chi Zhao, Hyung-Hee Baek
Publikováno v: Molecules, Vol 24, Iss 17, p 3107 (2019)
Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid
Externí odkaz: https://doaj.org/article/57c6d51fcb34434c90d56c4642687e77
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5
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
Autor: Sanghyeok Lee, JeongAe Her, Sang Sook Kim, Hyung Hee Baek, Hyukjin Shin, Jae-Ho Kim, Han Sub Kwak, Youngseung Lee, Mi-Ran Kim
Publikováno v: Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 722, p 722 (2020)
The sensory characteristics and volatile compounds that affect consumers&rsquo
acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solve
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcae383e1b44ae5b03c68460c0eaab56
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6
Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry
Autor: Rui Huang, Jin Jeon, So Young Kwon, Hyung-Hee Baek, Li Zhihua
Publikováno v: Chemosensory Perception. 12:32-39
The flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::186ed4acb0e932e5c7adab94aa6aab4b
https://doi.org/10.1007/s12078-018-9249-7
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7
Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria
Autor: Hun-Joo Kwon, Seung-Hee Lim, Hyun-Su Sim, Hyung-Hee Baek, Hee Sop Nam, Joong-Hee Park, Jae-Bum Park, Myoung-Dong Kim, Suk-Jin Ha
Publikováno v: Food Science and Biotechnology. 26:441-446
The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dac0d43a3ddd60451358a2b18b11847
https://doi.org/10.1007/s10068-017-0060-z
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8
Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
Autor: Jin Jeon, Li Zhihua, Zhao Chi, Ling Dong, Hyung-Hee Baek, So Young Kwon
Publikováno v: Molecules, Vol 24, Iss 17, p 3107 (2019)
Molecules
Volume 24
Issue 17
Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef44347b3c1ed99b6ea5180156d07ab4
https://www.mdpi.com/1420-3049/24/17/3107
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9
Aroma Characteristics of Acai Berry
Autor: Hyung-Hee Baek, Seung-Hee Lim, Hee-Sop Nam
Publikováno v: Korean Journal of Food Science and Technology. 48:122-127
Dongwon F&BAbstract The objective of this study was to identify the volatile compounds and aroma-active compounds from acaiberry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation(SAFE) a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2df11ba8cec8cc9c645c0ef567b711f
https://doi.org/10.9721/kjfst.2016.48.2.122
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10
Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus
Autor: Won-Ho Seo, Young-Kwon Kim, Seong-Ho Jang, Hyung Hee Baek
Publikováno v: Korean Journal of Food Science and Technology. 47:176-183
Department of Food Engineering, Dankook UniversityAbstract To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperaturereaction apparatus, the volatile flavor and aroma-active compounds were analyzed us
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23799863345ad8a4770b15bcea001f69
https://doi.org/10.9721/kjfst.2015.47.2.176
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