Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Ki-Hyeon Sim"'
Publikováno v:
Foods, Vol 12, Iss 1, p 43 (2022)
This study investigated the effects of the aging period on the black elephant garlic (Allium ampeloprasum L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment
Externí odkaz:
https://doaj.org/article/927c6f70cbb14e70905a106963804cf1
Autor:
Jun Hee Kwon, Ki Hyeon Sim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1056-1065
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e1091b47a47344807d016bfeae89a29
https://doi.org/10.3746/jkfn.2022.51.10.1056
https://doi.org/10.3746/jkfn.2022.51.10.1056
This study aimed to investigate the effects of the aging period on the black elephant garlic manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high temperature and high humidity treatment for 40 days. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b45a3c35086a872d06aaba6b27a2e7
https://doi.org/10.21203/rs.3.rs-2221036/v1
https://doi.org/10.21203/rs.3.rs-2221036/v1
Publikováno v:
International Food Research Journal. 28:91-101
Longan (Dimocarpus longan L.) seeds are usually discarded without further utilisation in food production. In the present work, to determine the food resource value of longan seeds, their nutritional components, bioactive materials, and antioxidant ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efc4ff9b89a6d76035c34c01fda67642
https://doi.org/10.47836/ifrj.28.1.09
https://doi.org/10.47836/ifrj.28.1.09
Autor:
Hyesun Chang, Ki Hyeon Sim
Publikováno v:
Journal of the East Asian Society of Dietary Life. 27:243-256
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2851b8e7782cbbc87ec5a645aeb5446e
https://doi.org/10.17495/easdl.2017.6.27.3.243
https://doi.org/10.17495/easdl.2017.6.27.3.243
Autor:
Hyesun Chang, Ki Hyeon Sim
Publikováno v:
Journal of the East Asian Society of Dietary Life. 27:280-294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68fd28db38667d1fafc627a93deb331e
https://doi.org/10.17495/easdl.2017.6.27.3.280
https://doi.org/10.17495/easdl.2017.6.27.3.280
Autor:
Ki Hyeon Sim, Ji-Yeon Oh
Publikováno v:
Journal of the East Asian Society of Dietary Life. 27:114-123
This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dbb94885999ddb60e09c101f4f1b464
https://doi.org/10.17495/easdl.2017.4.27.2.114
https://doi.org/10.17495/easdl.2017.4.27.2.114
Autor:
Minzy Kim, Ki Hyeon Sim
Publikováno v:
The Korean Journal of Food And Nutrition. 30:269-281
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92188951abd4ec2909fec4225a4c6264
https://doi.org/10.9799/ksfan.2017.30.2.269
https://doi.org/10.9799/ksfan.2017.30.2.269
Publikováno v:
Journal of the Korean Society for Precision Engineering. 34:191-197
Light detection and ranging (LiDAR) is one of the most efficient technologies to obtain the topographic and bathymetric map of coastal zones, superior to other technologies, such as sound navigation and ranging (SONAR) and synthetic aperture radar (S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c9510b3f8ebb957340e79a0a0059485
https://doi.org/10.7736/kspe.2017.34.3.191
https://doi.org/10.7736/kspe.2017.34.3.191
Autor:
Ki Hyeon Sim
Publikováno v:
Korean Journal of Food Science and Technology. 49:63-71
This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric ox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f483172fd5ff62c7b1dcc5209f4a4c8
https://doi.org/10.9721/kjfst.2017.49.1.63
https://doi.org/10.9721/kjfst.2017.49.1.63