Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Jooyeoun, Jung"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101246- (2024)
This study investigated the effects of antioxidant edible coating and modified atmosphere packaging for improving storability of dried hazelnut kernels by delaying lipid oxidation and color degradation. Hazelnut kernels were coated with different coa
Externí odkaz:
https://doaj.org/article/258f8c054c134fb3a7d83252029e3ce9
Autor:
Rui M. S. Cruz, Jooyeoun Jung
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/3a169b7aa09b4ba28a3f7dc03debd869
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/256af65136574f98b0bd837fcf053fdb
Publikováno v:
Food and Bioprocess Technology. 16:404-419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f261346bf17c40d3f8da60e9db617b9
https://doi.org/10.1007/s11947-022-02946-6
https://doi.org/10.1007/s11947-022-02946-6
Publikováno v:
Food and Bioproducts Processing. 136:166-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::272562117331e4f80f1fed77d2f73015
https://doi.org/10.1016/j.fbp.2022.09.016
https://doi.org/10.1016/j.fbp.2022.09.016
Publikováno v:
Food and Bioproducts Processing. 133:1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01df4129f109ce7340773a3a4ca4c09f
https://doi.org/10.1016/j.fbp.2022.02.003
https://doi.org/10.1016/j.fbp.2022.02.003
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b7d2fe3316b120c3a8c7a43ad27b36f
https://doi.org/10.1111/jfpe.14277
https://doi.org/10.1111/jfpe.14277
Autor:
Trung T. Tran, Jooyeoun Jung, Lindsay Garcia, Joseph B. DeShields, D. Cole Cerrato, Michael H. Penner, Elizabeth Tomasino, Alexander D. Levin, Yanyun Zhao
Publikováno v:
Journal of food scienceREFERENCES.
The frequency and intensity of wildfires have been increasing over the last 50 years and negatively impacted the wine industry. Previous methods of smoke mitigation during grape processing have shown little impact in reducing smoke taint in wines. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cde1550647e04fc7613ac9c3ddc600a
https://pubmed.ncbi.nlm.nih.gov/36533941
https://pubmed.ncbi.nlm.nih.gov/36533941
Publikováno v:
Journal of food scienceREFERENCES. 87(9)
Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::832bec0ec3194a0fd24b47be8bb1c685
https://pubmed.ncbi.nlm.nih.gov/35978552
https://pubmed.ncbi.nlm.nih.gov/35978552
Publikováno v:
Food and Bioproducts Processing. 120:179-190
Hot-air assisted radio frequency (HARF) dielectric heating was utilized to dry inshell hazelnuts (Barcelona and Jefferson) in order to achieve rapid, uniform drying and better nut quality. The process parameters studied were electrode gap (EG) (14, 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18a987b141c8f70b276faa08469deba6
https://doi.org/10.1016/j.fbp.2020.01.006
https://doi.org/10.1016/j.fbp.2020.01.006