Zobrazeno 1 - 10
of 119
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
Publikováno v:
Foods, Vol 10, Iss 1, p 58 (2020)
The fruit of Prunus mume (PM) is widely cultivated in East Asia, and it has been used as a folk medication for gastrointestinal disorders, e.g., diarrhea, stomach ache and ulceration. In this study, the pectinase-treated PM juice (PJ) was fermented w
Externí odkaz:
https://doaj.org/article/cc6539ae9ada4c2bbe3477e4299d217f
Publikováno v:
Foods, Vol 9, Iss 10, p 1437 (2020)
Piperine is a bioactive alkaloid compound which provides a unique spicy flavor derived from plants of the Piper nigrum L. Black pepper (n = 160) collected from Vietnam was studied using non-destructive near infrared spectroscopy (NIRS). The spectral
Externí odkaz:
https://doaj.org/article/b852128d63f449ac8ea4ca14fa90384f
Publikováno v:
Sensors, Vol 19, Iss 7, p 1560 (2019)
There is an increasing demand for acquiring details of food nutrients especially among those who are sensitive to food intakes and weight changes. To meet this need, we propose a new approach based on deep learning that precisely estimates the compos
Externí odkaz:
https://doaj.org/article/801a19d42a3f49289b1adc70e714b1a2
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96925322486477f8b16f51d592020c34
https://doi.org/10.11002/kjfp.2023.30.2.190
https://doi.org/10.11002/kjfp.2023.30.2.190
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c343a57afae79b5d16e43bb5a92fc5d7
https://doi.org/10.11002/kjfp.2022.29.5.701
https://doi.org/10.11002/kjfp.2022.29.5.701
Publikováno v:
Korean Journal of Food Preservation. 29:577-589
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1a504de8d1986edc2720ebd46a702e9
https://doi.org/10.11002/kjfp.2022.29.4.577
https://doi.org/10.11002/kjfp.2022.29.4.577
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::565e7d8d92231ad92c56885ec7eb2060
https://doi.org/10.11002/kjfp.2022.29.3.395
https://doi.org/10.11002/kjfp.2022.29.3.395