Zobrazeno 1 - 10
of 151
pro vyhledávání: '"Kwang-Deog Moon"'
Publikováno v:
Agronomy, Vol 13, Iss 12, p 2943 (2023)
Red ginseng is a steamed and dried ginseng that has more functional properties and a longer shelf-life. Red ginseng is graded by appearance and inner quality. However, this conventional process has a high cost in terms of time and human resources, an
Externí odkaz:
https://doaj.org/article/3c3b8c33c16044fab0c01f4b5537c678
Autor:
Gi-Un Seong, Ji-Yoon Kim, Jung-Soo Kim, Sae-Ul Jeong, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Nkulu-Rolly Kabange, Dong-Soo Park, Kwang-Deog Moon, Ju-Won Kang
Publikováno v:
Foods, Vol 12, Iss 7, p 1518 (2023)
Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality char
Externí odkaz:
https://doaj.org/article/4061133b0fdf402cb294c5f0c8b7c489
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 599-608 (2020)
Persimmon (Diospyros kaki) leaves contain several bioactive components that have beneficial effects on human health. However, the leaves are mainly consumed in low quantities, as tea and food additives. To increase the intake of persimmon leaves, it
Externí odkaz:
https://doaj.org/article/c437fbb68d134ac5811d9e0f8feefdd3
Autor:
Jiyoon Kim, Jung Soo Kim, Minhyun Kim, Ji Hye Kim, Insun Kim, Inju Nam, Jong-Kuk Kim, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 30:190-204
Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumi
Autor:
Minhyun Kim, Jiyoon Kim, Jungsoo Kim, Sanghyeok Park, Jihye Kim, Insun Kim, Inju Nam, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 29:701-714
The purpose of this study was to analyze the correlation between the external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area. Red ginseng samples are graded as cheon (1st grade), ji (2nd grade), yang
Publikováno v:
Korean Journal of Food Preservation. 29:577-589
Autor:
Gi-Un Seong, Jungsoo Kim, Jiyoon Kim, Sanghyeok Park, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Dongjin Shin, Dong-Soo Park, Kwang-Deog Moon, Ju-Won Kang
Publikováno v:
Korean Journal of Food Preservation. 29:395-406
In recent years, many rice varieties with improved processing quality have been developed to promote domestic rice consumption along with the increasing preference for plant-based food and by-products. This study aimed to assess the quality character
Autor:
Jungsoo Kim, Jiyoon Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Insun Kim, Inju Nam, Junyeong Park, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 29:381-394
Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of u
Autor:
Olajide Emmanuel Adedeji, Ha Eun Lee, Yeojin Kim, Hye Jee Kang, Mi Dan Kang, Ji Yoon Kim, Jung Soo Kim, Olufunke Oluseyi Ezekiel, Won‐Chan Kim, Sung‐Joon Lee, Kwang‐Deog Moon, Young Hoon Jung
Publikováno v:
International Journal of Food Science & Technology. 57:6279-6285
Autor:
Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Da-Hyeon Gwak, Seok Kang, So-Jin Han, Hyun-Joong Kim, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 29:34-48
In the present study, the application of suitable thermal and nonthermal pretreatment methods was explored to develop a dried products comprising onion and garlic slices. Pretreatment was performed via blanching for 30 sec, steaming for 1 min, dippin