Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Juhui Choe"'
Autor:
Yun-Jae Park, Ji-Hyuk Kim, Hack-Youn Kim, Hee-Bok Park, Juhui Choe, Gye-Woong Kim, Sun-Young Baek, Hak-Jae Chung, Yoo-Jin Park, Bongki Kim
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 7, Pp 1077-1086 (2020)
Objective We examined the localization and expression of H+ pumping vacuolar ATPase (V-ATPase) and cytokeratin 5 (KRT5) in the epididymis of pigs, expressed in clear and basal cells, respectively, during postnatal development. Methods Epididymides we
Externí odkaz:
https://doaj.org/article/b533a289bec047d483299c8b33f78ddf
Publikováno v:
Poultry Science, Vol 99, Iss 5, Pp 2811-2818 (2020)
The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and
Externí odkaz:
https://doaj.org/article/b0112c108192471fb79451cece46ec87
Autor:
Juhui Choe, Hack-Youn Kim
Publikováno v:
Poultry Science, Vol 99, Iss 4, Pp 2230-2235 (2020)
The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their applicati
Externí odkaz:
https://doaj.org/article/d974c81788f84dd4bf399367ace5038b
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 3, Pp 430-436 (2019)
Objective This study identified angiotensin I-converting enzyme (ACE) inhibitory peptides in beef M. longissimus injected with thermolysin (80 ppm) and stored for 3 days at 5°C. Methods Crude peptides (molecular weight
Externí odkaz:
https://doaj.org/article/d7debb73a2634ceb9e42b7f65728b6be
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 383-394 (2019)
Different antioxidant mechanisms of lotus root and leaf were exhibited against lipid oxidation. The effect of lotus root (LRE) and leaf (LLE) extracted with 50% ethanol exhibited high antioxidant activities. It also improved quality and/or oxidative
Externí odkaz:
https://doaj.org/article/3148ccd4a09341d0ae1f8fe24b95ddf0
Publikováno v:
Journal of Animal Science and Technology, Vol 61, Iss 1, Pp 28-34 (2019)
Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits,
Externí odkaz:
https://doaj.org/article/6101e2969ae34cb59ff6d10ccd738ef1
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1112-1121 (2019)
This study aimed to identify angiotensin I-converting enzyme (ACE) inhibitory peptides in enzymatic hydrolysates from pork loin. Pork hydrolysates were produced by injecting different enzymes to the loins as follows: un-injected pork (fresh pork), in
Externí odkaz:
https://doaj.org/article/583d2874c7cb468b951973089afbd5b5
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 205-212 (2018)
In this study, crude peptide fractions from Hanwoo loins were released by injecting with proteolytic enzymes [no enzymes (control); protease type XIII (E1); thermolysin (E2); and combination of E1 and E2 (E3)] and their bioactivities were determined.
Externí odkaz:
https://doaj.org/article/02767e6325964881953b0a8e852e8dcc
Autor:
Hyun Jung Lee, Juhui Choe, Kwan Tae Kim, Jungmin Oh, Da Gyeom Lee, Ki Moon Kwon, Yang Il Choi, Cheorun Jo
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 12, Pp 1733-1738 (2017)
Objective Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods Sirloins from 48 Hanwoo cows w
Externí odkaz:
https://doaj.org/article/14603f0c0a8745b49b569af0416528d1
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 7, Pp 1021-1028 (2017)
Objective The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods Lamb loins (
Externí odkaz:
https://doaj.org/article/ce3b47fe685c4c1d87b6edfd7f714d59