Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Ji Gang Kim"'
Publikováno v:
Italian Journal of Food Science, Vol 27, Iss 2, Pp 208-220 (2015)
Effects of sanitization and storage on fresh-cut beetroots (Beta vulgaris L.) were evaluated following sanitation – peeling - cutting (SPC), peeling – sanitation – cutting (PSC) and peeling – cutting – sanitation (PCS) methods with (Cl), or
Externí odkaz:
https://doaj.org/article/27bba509edec4040a22567b812b241c0
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
To investigate the effects of packaging on the quality aspects of radish, Korean radish roots (Raphanus sativus L. var. Kwandong) were stored at 0°C after different packaging treatments such as keeping in paper cartoon box (control), keeping in plas
Externí odkaz:
https://doaj.org/article/9770c7f098964d778e066f13a4520e7f
Autor:
Ji Hyun Lee, Yoon Pyo Hong, Hyunjin Choi, Ji Weon Choi, Ji-Gang Kim, Chang Kug Kim, Il Sheob Shin
Publikováno v:
Korean Journal of Food Preservation. 26:730-739
Current research trends and postharvest management techniques were reviewed to expand the export of perilla leaves and to ensure a competitive quality. We summarized the results of quality change factors according to the environment of perilla leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6676f3210f2df24296c0623881402a4f
https://doi.org/10.11002/kjfp.2019.26.7.730
https://doi.org/10.11002/kjfp.2019.26.7.730
Autor:
Youn Suk Lee, JeeWon Choi, Jin Se Kim, YuunPo Hong, Jung-Soo Lee, Ji-Gang Kim, Me Hea Park, HyunJinn Choi, Dong Eok Kim
Publikováno v:
KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY. 23:163-171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e3ec2cd51c86b4eb39772ff17a9a015
https://doi.org/10.20909/kopast.2017.23.3.163
https://doi.org/10.20909/kopast.2017.23.3.163
Autor:
Min Sun Jang, Dulal Chandra, Jung-Soo Lee, Ji Gang Kim, Yuun Pyo Hong, Jee Won Choi, Jin-Su Lee, Hyun Jinn Choi, Me Hea Park
Publikováno v:
KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY. 23:143-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d62c8d00dc576154999bcfb72b4ff8d7
https://doi.org/10.20909/kopast.2017.23.3.143
https://doi.org/10.20909/kopast.2017.23.3.143
Publikováno v:
Journal of Plant Physiology. 219:112-122
Cold storage is an effective postharvest control strategy to maintain the freshness of vegetables by suppressing respiration. However, subtropical plants including pepper (Capsicum annuum L.) undergo chilling injury. To better understand the molecula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20555988b6be5ae4560521a54df9c673
https://doi.org/10.1016/j.jplph.2017.10.002
https://doi.org/10.1016/j.jplph.2017.10.002
Publikováno v:
Scientia Horticulturae. 225:399-407
Peach fruits are ripen rapidly after harvest, especially at room temperature. It is difficult to handle because they are scars easily and easy to decay. It is generally acknowledged that modified atmospheres with elevated CO 2 inhibits fruit ripening
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04a089d12e1633a6d51afc964aec226f
https://doi.org/10.1016/j.scienta.2017.07.038
https://doi.org/10.1016/j.scienta.2017.07.038
Autor:
Yoon Pyo Hong, Hyun Kyung Jung, Ji Hyun Lee, Ji-Weon Choi, Ji Gang Kim, Won Bae Kim, Chang-Kug Kim
Publikováno v:
Korean Journal of Plant Resources. 30:29-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2163fd57576e1e9c02639a374eb2071
https://doi.org/10.7732/kjpr.2016.30.1.029
https://doi.org/10.7732/kjpr.2016.30.1.029
Publikováno v:
Korean Journal of Food Preservation. 23:623-630
Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32111606bac00a6383b3d39c6389e288
https://doi.org/10.11002/kjfp.2016.23.5.623
https://doi.org/10.11002/kjfp.2016.23.5.623
Publikováno v:
Korean Journal of Food Preservation. 23:12-19
This study was conducted to determine CO2 treatment condition to extend the shelf-life of ‘Seolhyang' strawberry. Fresh strawberries with red color on 80% of the fruit surface were harvested. The samples at two different stages (on the 1st and 3rd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62ede1657bf1fe0b1c62a3f6ce212b6a
https://doi.org/10.11002/kjfp.2016.23.1.12
https://doi.org/10.11002/kjfp.2016.23.1.12