Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Kwang-Sup Youn"'
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:
Korean Journal of Food Preservation. 30:122-131
Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment o
Autor:
Yu Mi Kim, Kwang-Sup Youn
Publikováno v:
Korean Journal of Food Preservation. 29:739-748
We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop the jelly with improved functionality. As the Platycodon grandiflorums concentrate content increased, the moisture cont
Autor:
Gi-Un Seong, Yu Mi Kim, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Dongjin Shin, Dong-Soo Park, Kwang-Sup Youn, Ju-Won Kang
Publikováno v:
Korean Journal of Food Preservation. 29:715-727
The physicochemical characteristics of five types of rice-based home meal replacement (HMR) products (instant rice, doshirak, kimbab, frozen fried rice, and freeze-dried rice) were measured before and after microwave cooking, and principal component
Autor:
Jung-Min Kim, Joo-Heon Hong, Dae-Hoon Lee, Kwang-Sup Youn, Hye-Mi Park, Jun-Hyeon Cho, Woo-Duck Seo
Publikováno v:
International Journal of Food Engineering. 17:141-147
The purpose of this study was to improve the processability of rice powder using fluidised-bed granulation technology. Bukkyungmi-rice granules were prepared by fluidised-bed granulation for 1 and 2 h using water, 5% lactose (w/v) and 5% dextrin (w/v
Autor:
Jung-Min Kim, Kwang-Sup Youn
Publikováno v:
Korean Journal of Food Preservation. 27:704-713
This study aimed to determine the quality characteristics of Platycodon grandiflorum depending on the steaming method. Platycodon grandiflorum was steamed at 95°C for 3 h, and autoclave steamed for up to three times (AS1-3) at 121°C for 15 min. The
Publikováno v:
Korean Journal of Food Preservation. 27:566-573
This study investigated the quality and textural properties of jelly produced using different gelling agents (gelatin; jelly prepared with 3.5% gelatin, carrageenan: jelly prepared with 1.5% carrageenan, konjac: jelly prepared with 2% konjac, agar: j
Publikováno v:
Korean Journal of Food Preservation. 27:617-626
In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar (‘Aromi’, ‘Hanahreum’, ‘Jasmin 85’ and ‘Bukkyeong 2012’) and ratio of corn flour (0
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
Publikováno v:
Korean Journal of Food Preservation. 26:673-680
The quality characteristic properties of rice bran extracts from a range of cultivars (i.e., Bukkyeong 2012-2, Hanahreum, and Jasmin 85) that had been prepared using different extraction methods (i.e., supercritical fluid or hexane) were investigated