Zobrazeno 1 - 10
of 20
pro vyhledávání: '"JeongAe Heo"'
Autor:
Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim, Sang Sook Kim
Publikováno v:
Foods, Vol 12, Iss 12, p 2361 (2023)
This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in ph
Externí odkaz:
https://doaj.org/article/09a1c5e9985146f7aba8d123917616c7
Publikováno v:
Foods, Vol 12, Iss 8, p 1579 (2023)
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the pr
Externí odkaz:
https://doaj.org/article/b1f7a6ba4beb480c829e3e4f594f1359
Publikováno v:
Foods, Vol 10, Iss 8, p 1958 (2021)
This study investigated purified water from four different filter types for removing minerals, anions, and volatile organic compounds (VOCs), and affecting sensory perception and consumer acceptability. Ultrafiltration (UF), CSM-ultrafiltration (CU),
Externí odkaz:
https://doaj.org/article/15ec6dbb27d74a4cb859b80b29e87cb4
Publikováno v:
Foods, Vol 9, Iss 12, p 1746 (2020)
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using
Externí odkaz:
https://doaj.org/article/45f44c1e57b04bf1948ccc864397ace2
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
Publikováno v:
Foods, Vol 8, Iss 8, p 344 (2019)
The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory
Externí odkaz:
https://doaj.org/article/ae58a8c40d54489e98f3d39eb0c987a6
Publikováno v:
International Journal of Food Science & Technology. 57:7307-7319
Autor:
Kim, Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim, Sang Sook
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2361
This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in ph
Publikováno v:
Journal of Sensory Studies.
Publikováno v:
Journal of Sensory Studies.