Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Jae-Hee Hong"'
Publikováno v:
Foods, Vol 10, Iss 2, p 361 (2021)
Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for th
Externí odkaz:
https://doaj.org/article/7ccdc6a909664be483676137dbe704be
Publikováno v:
Foods, Vol 9, Iss 8, p 976 (2020)
Familiarity and ethnic authenticity have a significant influence on the liking of ethnic food. Thus, it is crucial to identify the degree to which a dish can be modified in order to increase hedonic responses and familiarity without the loss of ethni
Externí odkaz:
https://doaj.org/article/6f21799e634c4604acf7dabaeddcd83d
Publikováno v:
Korean journal of food science and technology. 55:91-100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aacd02decef98517e6ebf13def069ed
https://doi.org/10.9721/kjfst.2023.55.1.91
https://doi.org/10.9721/kjfst.2023.55.1.91
Publikováno v:
Journal of the Science of Food and Agriculture. 102:2110-2119
BACKGROUND The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a937c2a11608044d837882a8cfc00a14
https://doi.org/10.1002/jsfa.11552
https://doi.org/10.1002/jsfa.11552
Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol
Publikováno v:
Food Science and Biotechnology
Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7d499dac1152441ffdf48d62f0dfde9
https://doi.org/10.1007/s10068-020-00873-w
https://doi.org/10.1007/s10068-020-00873-w
Publikováno v:
Food research international (Ottawa, Ont.). 162
For a delicacy food that it is not routinely consumed, the criteria by which consumers determine whether they like it may not be clear. For such foods, it is highly likely that external cues, such as information, play an important role in sensory per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbfed1cc91b2e56f7c8fe683c5b1975e
https://pubmed.ncbi.nlm.nih.gov/36461248
https://pubmed.ncbi.nlm.nih.gov/36461248
Autor:
Jae-Hee Hong, Won-Ho Seo, Ji-Wook Kim, Sang-Hee Park, Soo Hyun Lee, Cho-Long Lee, Ga-Gyeong Seo
Publikováno v:
Food Sci Biotechnol
As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65accbeb02445914fa003be19dd5c6d4
https://doi.org/10.1007/s10068-020-00848-x
https://doi.org/10.1007/s10068-020-00848-x
Autor:
Seon-Ho Kim, Jae-Hee Hong
Publikováno v:
Food Sci Biotechnol
Contexts are known to affect hedonic and emotional responses to various food products. This study was conducted to investigate the effects of context on consumer acceptance and emotion of a domestic food and an unfamiliar ethnic food. Here, 97 Chines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2446d521516fa218473569d849fc5bbb
https://doi.org/10.1007/s10068-020-00827-2
https://doi.org/10.1007/s10068-020-00827-2
Publikováno v:
Journal of the Science of Food and Agriculture. 100:2348-2357
Background A spicy ethnic food with strong flavor, such as Kimchi (Korean traditional fermented vegetable dish), may not be well-accepted by foreign consumers on the first trial, but liking can be acquired if exposed frequently. This study was conduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e583deccc1e79b5529d3563fe4fe4951
https://doi.org/10.1002/jsfa.10106
https://doi.org/10.1002/jsfa.10106
Publikováno v:
Journal of Sensory Studies. 37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6598fd2845a100390186c3fb41801789
https://doi.org/10.1111/joss.12714
https://doi.org/10.1111/joss.12714