Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jae-Geun Koo"'
Autor:
Se-Ra An, Jae-Geun Koo
Publikováno v:
JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION. 29:108-117
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2c45728983afdcef8688170ad0ed16c
https://doi.org/10.13000/jfmse.2017.29.1.108
https://doi.org/10.13000/jfmse.2017.29.1.108
Autor:
Jae-Geun Koo, Na-Young Lee
Publikováno v:
Food chemistry. 271
This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d58bc6e873512cdb3413abe08cfde1c5
https://pubmed.ncbi.nlm.nih.gov/30236731
https://pubmed.ncbi.nlm.nih.gov/30236731
Autor:
Jae-Geun Koo
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 48:58-63
The chemical and rheological properties of natural and enzymatically hydrolyzed porphyran isolated from Pyropia yezoensis were investigated. The enzymatic hydrolysate was prepared by hydrolysis of porphyran using ${\beta}$ -agarase followed by fracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d9910ca394d5f2d0a1beb87bd6d842f
https://doi.org/10.5657/kfas.2015.0058
https://doi.org/10.5657/kfas.2015.0058
Autor:
Ho Young Chang, Jae-Geun Koo
Publikováno v:
Journal of the Korean society of Fisheries Technology. 50:310-317
통발 어구의 어획효율은 통발의 구조나 어장학적 요소및사용하는 미끼에 따라 크게 좌우되는데 , 그중에서도 미끼의 요인은 통발 어업의 성립과 밀접한 관련을갖고 있다 . 특히 , 꽃게 통발
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2601050ef8f136be0f9f5b3ea348be41
https://doi.org/10.3796/ksft.2014.50.3.310
https://doi.org/10.3796/ksft.2014.50.3.310
Autor:
Tae-Hun Lee, Jae-Geun Koo
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 47:12-17
참치통조림 제조 시 자숙공정의 주요 목적 중 하나는 해동한 가다랑어의 중심온도를 65°C에 도달할 때까지 스팀 가열하여 육이 단단하게 되도록 육 단백질을 부분 변성시켜 클리닝 작업 (cle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c372d8d4378c6392061af4f1af95ce96
https://doi.org/10.5657/kfas.2014.0012
https://doi.org/10.5657/kfas.2014.0012
Autor:
Tae-Hun Lee, Jae-Geun Koo
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:635-639
Thawing is very important in tuna canning because it affects the yield and quality of the canned tuna, and productivity. The effects of vacuum thawing on the quality, yield, and thawing times of frozen skipjack were compared with conventional water i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c52cc490695712f2e712ee2f523817e4
https://doi.org/10.5657/kfas.2012.0635
https://doi.org/10.5657/kfas.2012.0635
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:600-605
In this study, we investigated the mechanism of inhibition of pathogenic bacteria by Pediococcus pentosaceus strain SH-10 isolated from hard Clam Meretrix meretrix sikhae. When P. pentosaceus SH-10 was co-cultured in MRS broth with pathogenic bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b7bbd9af141ba25042ba71158982e9d
https://doi.org/10.5657/kfas.2012.0600
https://doi.org/10.5657/kfas.2012.0600
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 44:605-611
This study examined the suitability of characteristics of potential strains of probiotic bacteria. Among 25 lactic acid bacteria isolated from Korean traditional fermented food, the Hard ClamMeretrix meretrix Shikhae, the SH-10 strain, which exhibite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44e21fb3c28c1aa4c9ed33288b005355
https://doi.org/10.5657/kfas.2011.0605
https://doi.org/10.5657/kfas.2011.0605
Autor:
Jin-Soo Kim, Byung Wook Han, Jae-Geun Koo, Jae-Seok Kwon, Jeong-Gyun Kim, Min Soo Heu, Seong-Gil Ji, Hyungjun Kim
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 42:537-544
This study was conducted to improve yield and functional properties of autoclave-treated salmon frame extracts (SFETA) using commercial enzymes (Alcalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). Yield and angiotensin Ⅰ con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19354d97d77f4983deb2db2f25beda4d
https://doi.org/10.5657/kfas.2009.42.6.537
https://doi.org/10.5657/kfas.2009.42.6.537
Autor:
Jae-Geun Koo, Jae-Seok Kwon, Byung Wook Han, Jin-Soo Kim, Seong-Gil Ji, Hyungjun Kim, Min Soo Heu
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 42:307-315
This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::233147ea30521d794b7d3dbcb6730b5d
https://doi.org/10.5657/kfas.2009.42.4.307
https://doi.org/10.5657/kfas.2009.42.4.307