Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Kwon Hyun Park"'
Nutritional and Taste Characterization of Commercial Salted Semi-dried Brown Croaker Miichthys miiuy
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 48:857-863
This study characterized the nutrition and taste of commercial salted semi-dried brown croaker Miichthys miiuy (SSD-BC). The mean crude protein content of the commercial SSD-BC was (range, 17.7-23.2%), and the mean crude lipid content was (range, 0.3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::614c586de05ef9a0bf3c1486c3d0d681
https://doi.org/10.5657/kfas.2015.0857
https://doi.org/10.5657/kfas.2015.0857
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 48:839-848
This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1561100584200b11eb7b26adcd92d97d
https://doi.org/10.5657/kfas.2015.0839
https://doi.org/10.5657/kfas.2015.0839
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 43:584-591
Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9e0e505be3b93b18733068cbd098a71
https://doi.org/10.3746/jkfn.2014.43.4.584
https://doi.org/10.3746/jkfn.2014.43.4.584
Autor:
Ki-Hyun Kim, Jin-Soo Kim, Min Soo Heu, Min-Ji Kim, Yu-Ni Noh, Hyeon Jeong Kim, Ji Sun Lee, Jeong Gyun Kim, Kwon Hyun Park
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 46:37-45
This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb13fceed38aa1cbee9c05b6668e5713
https://doi.org/10.5657/kfas.2013.0037
https://doi.org/10.5657/kfas.2013.0037
Autor:
Jeong Gyun Kim, Ji Sun Lee, Hyeon Jeong Kim, Kwon Hyun Park, Yuni Noh, Min Soo Heu, Moo Ho Yoon, Min-Ji Kim, Jin-Soo Kim
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:545-552
This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b598c2a96e2c1d2817f9a5957134ae6
https://doi.org/10.5657/kfas.2012.0545
https://doi.org/10.5657/kfas.2012.0545
Autor:
Kyung-Hun Lim, Seung-Jun Ji, Min-Ji Kim, Jin-Soo Kim, Joon-Ho Shin, Kwon-Hyun Park, Min-Soo Heu, Hyeon-Jeong Kim, Ki-Hyun Kim
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:307-316
This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::700f1a0cafe841758c0dd899859c76fa
https://doi.org/10.5657/kfas.2012.0307
https://doi.org/10.5657/kfas.2012.0307
Autor:
Min-Soo Heu, Kwon-Hyun Park, Kyung-Hun Lim, Hyeon-Jeong Kim, Seung-Jun Ji, Min-Ji Kim, Jin-Soo Kim, Ki-Hyun Kim, Joon-Ho Shin
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:215-223
This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d18ccc6b1e0c700f773cccb55aa2db11
https://doi.org/10.5657/kfas.2012.0215
https://doi.org/10.5657/kfas.2012.0215
Autor:
Ki-Hyun Kim, Jeong-Gyun Kim, Yu-Ni Noh, Min-Ji Kim, Hyeon-Jeong Kim, Jisun Lee, Kwon-Hyun Park, Jin-Soo Kim
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:207-214
【This study was conducted to optimize the processing conditions, including the ingredient ratio and extraction time, for a water-soluble fraction of Alaska pollock head and non-forming sea tangle by response surface methodology. Our results indicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe5c389f5a82902f0873a1bf0dfbe0b9
https://doi.org/10.5657/kfas.2012.0207
https://doi.org/10.5657/kfas.2012.0207
Sanitary and Nutritional Characterization of Commercial Kwamegi from Pacific Herring Clupea pallasii
Autor:
Dong-Min Yeum, Joon-Ho Shin, Dong Ho Lee, Hyungjun Kim, Min Soo Heu, Jin-Soo Kim, Ji Sun Lee, Kwon Hyun Park
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:1-10
The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02799e35f72991ccec553950b3e76dd1
https://doi.org/10.5657/kfas.2012.0001
https://doi.org/10.5657/kfas.2012.0001
Autor:
Min Soo Heu, Ji Sun Lee, Jun Ho Shin, Jin-Soo Kim, Hyungjun Kim, Kwon Hyun Park, You-Jin Jeon, Dong Ho Lee
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 44:435-442
This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmark
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ea1a47795167c6f3b54d687b286eb16
https://doi.org/10.5657/kfas.2011.0435
https://doi.org/10.5657/kfas.2011.0435