Zobrazeno 1 - 10
of 140
pro vyhledávání: '"Ki Soon Rhee"'
Publikováno v:
Journal of food protection. 50(9)
Pan-frying ground beef patties at 200°C to an extremely well-done state produced mutagens detectable by Salmonella strain TA98 with metabolic activation. Defatted glandless cottonseed flour (GCF) added at the 5% level of meat weight significantly re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf36a3518fc7a746e9ac8d68628cae53
https://pubmed.ncbi.nlm.nih.gov/30978805
https://pubmed.ncbi.nlm.nih.gov/30978805
Autor:
G. C. Smith, Ki Soon Rhee
Publikováno v:
Journal of food protection. 47(3)
Sodium tripolyphosphate (STP; 0.25%) or 0.05 or 0.10% ascorbic acid (AA) was added in combination with 3% defatted glandless cottonseed flour (GCF) to ground beef containing 22% fat and 0, 0.5 or 2.0% added salt. Patties made from the mixes were stor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f61e8691bd0d9c60fee9444410ab940
https://pubmed.ncbi.nlm.nih.gov/30921910
https://pubmed.ncbi.nlm.nih.gov/30921910
Autor:
Ki Soon Rhee, Khee Choon Rhee
Publikováno v:
Journal of food protection. 45(5)
Protein ingredients prepared from glandless cottonseed, peanut and soybean show varying degrees of antioxidative effectiveness in model systems and in food systems. This paper presents data showing that nonenzymatic browning between oilseed protein i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fedc0c65bec51ee2e6beeedc57da60c
https://pubmed.ncbi.nlm.nih.gov/30866317
https://pubmed.ncbi.nlm.nih.gov/30866317
Autor:
Y.A. Ziprin, Ki Soon Rhee
Publikováno v:
Journal of food protection. 44(4)
This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df819eeb769f4963f75ad2bb261f98ea
https://pubmed.ncbi.nlm.nih.gov/30836574
https://pubmed.ncbi.nlm.nih.gov/30836574
Autor:
Ki Soon Rhee, Alice C. Stubbs
Publikováno v:
Journal of food protection. 41(6)
Storage stability of health-food and conventional vegetable oils was evaluated by determining oxidative deterioration during accelerated storage at 60 C of unused oils and room-temperature storage of unused and used (once-heated) oils. Oxidative chan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2f1107afa2b1363205798f46f7901da
https://pubmed.ncbi.nlm.nih.gov/30795157
https://pubmed.ncbi.nlm.nih.gov/30795157
Autor:
Ki Soon Rhee1 ksrhee@tamu.edu, Ziprin, Yolanda A.1
Publikováno v:
Journal of Food Lipids. Sep2004, Vol. 11 Issue 3, p208-219. 12p. 6 Charts.
Autor:
Ki Soon Rhee, R.M. Miller, M.T. Nuñez de Gonzalez, Jimmy T. Keeton, B.S. Hafley, R.M. Boleman
Publikováno v:
Meat Science. 83:74-81
Boneless ham muscles (Semimembranosus+Adductor) were injected (20% w/w) with a curing brine containing no plum ingredient (control), fresh plum juice concentrate (FP), dried plum juice concentrate (DP), or spray dried plum powder (PP) at 2.5% or 5%.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3edbf3c59d368263b2583d57ae0633aa
https://doi.org/10.1016/j.meatsci.2009.04.002
https://doi.org/10.1016/j.meatsci.2009.04.002
Autor:
Ki Soon Rhee, R.M. Boleman, M.T. Nuñez de Gonzalez, R.K. Miller, Jimmy T. Keeton, B.S. Hafley
Publikováno v:
Meat Science. 80:997-1004
Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3ba3c79655dbcfe8a99cfb5c6c92b35
https://doi.org/10.1016/j.meatsci.2008.04.014
https://doi.org/10.1016/j.meatsci.2008.04.014
Autor:
Y.A. Ziprin, Ki Soon Rhee
Publikováno v:
Journal of Food Lipids. 11:208-219
Recipes using ground meat as a major ingredient often suggest browning the meat and draining the cookout before adding other ingredients. When such brown-and-drain process was evaluated on ground pork with 10%, 20% and 30% fat and ground beef with 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d60c67b4c74f5ffaa6bd956a174f02fb
https://doi.org/10.1111/j.1745-4522.2004.01133.x
https://doi.org/10.1111/j.1745-4522.2004.01133.x
Autor:
C.E Myers, Ki Soon Rhee
Publikováno v:
Meat Science. 66:189-194
Plain meat loaf and chili (a seasoned product) prepared with vacuum-packaged/frozen-and-thawed ground goat meat were aerobically refrigerated for 0, 3, or 6 days. The 2-thiobarbituric acid-reactive substances (TBARS) content of the plain loaf increas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::256bff56c00e8755a4a09dd575b0f7ae
https://doi.org/10.1016/s0309-1740(03)00090-1
https://doi.org/10.1016/s0309-1740(03)00090-1