Zobrazeno 1 - 10
of 108
pro vyhledávání: '"MUN YHUNG JUNG"'
Publikováno v:
Foods, Vol 9, Iss 9, p 1210 (2020)
Shiitake mushroom (Lentinula edodes) is commonly consumed worldwide and is cultivated in many farms in Korea using Chinese substrates owing to a lack of knowledge on how to prepare sawdust-based substrate blocks (bag cultivation). Consequently, issue
Externí odkaz:
https://doaj.org/article/efd90c151e3a4ab394ae70ed62e6e1e6
Autor:
Su Min Lim, Dong Seong Choi, Mi‐Nam Chung, Jae‐Sun Lee, Young‐Sik Kang, Kyu‐Hwan Choi, Jin‐Young Moon, Sang‐Sik Nam, Mun Yhung Jung
Publikováno v:
Journal of Food Science. 88:772-783
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e2a0005a55ea45e7a9ee4c90521e86c
https://doi.org/10.1111/1750-3841.16456
https://doi.org/10.1111/1750-3841.16456
Publikováno v:
Food Sci Biotechnol
There are several studies that show that large amounts of acrylamide are detected in Jerusalem artichoke (Helianthus tuberosus L.) tea. This study examined acrylamide, inulin content and antioxidant properties of Jerusalem artichoke tea brewed in dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::453ac23fd391dd16d00848855f3935c2
https://doi.org/10.1007/s10068-021-00878-z
https://doi.org/10.1007/s10068-021-00878-z
Publikováno v:
Foods; Volume 11; Issue 9; Pages: 1335
Welsh onion (Allium fistulosum L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2c17b964a28d06101a08e4faae11452
Autor:
Mun Yhung Jung, Won-Sik Kong, Seung Hyun Kim, Da Eun Lee, Jae-Gu Han, Hong Yu Cheng, Il-Min Chung
Publikováno v:
Journal of Food Science. 84:421-429
The classification of six mushroom species (white beech, brown beech, button, oyster, king oyster, and enoki mushrooms) was successfully achieved using canonical discriminant analysis (CDA) on volatile metabolite data sets obtained by headspace-solid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dafa314a8d8ed8772e7d3eeb4db9b2e0
https://doi.org/10.1111/1750-3841.14481
https://doi.org/10.1111/1750-3841.14481
Publikováno v:
Food Chemistry. 274:20-25
The analytical features of MP-AES for the determination of Mn in wine were studied as compared with ICP-OES. The optimum spectral line (403.076 nm) of MP-AES was different from that (259.373 nm) of ICP-OES. Significant matrix effect was observed with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a796620df33395f5e5b04cb5fdc05d45
https://doi.org/10.1016/j.foodchem.2018.08.114
https://doi.org/10.1016/j.foodchem.2018.08.114
Publikováno v:
Comprehensive reviews in food science and food safetyReferences. 4(1)
Hydrogenated vegetable oils contain of trans fatty acids. Because of the increased health concern about trans fatty acids, new hydrogenations have been studied to seek ways for substantial reduction of the trans fatty acids in the hydrogenated vegeta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca85bb4bbbca16d455e22739d538f483
https://pubmed.ncbi.nlm.nih.gov/33430571
https://pubmed.ncbi.nlm.nih.gov/33430571
Publikováno v:
Foods
Volume 9
Issue 9
Foods, Vol 9, Iss 1210, p 1210 (2020)
Volume 9
Issue 9
Foods, Vol 9, Iss 1210, p 1210 (2020)
Shiitake mushroom (Lentinula edodes) is commonly consumed worldwide and is cultivated in many farms in Korea using Chinese substrates owing to a lack of knowledge on how to prepare sawdust-based substrate blocks (bag cultivation). Consequently, issue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15386c7ba9bd9abe4f87d51c3ef501f2
Autor:
Sun Hye Baek, Mun Yhung Jung, Seung-Hyun Kim, Jae-Gu Han, Ill-Min Chung, Da Eun Lee, Su Min Lim
Publikováno v:
Food chemistry. 347
Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21f16086eb8bba6c1b3338ffb98bf7ab
https://pubmed.ncbi.nlm.nih.gov/33453580
https://pubmed.ncbi.nlm.nih.gov/33453580
Publikováno v:
Foods
Volume 9
Issue 5
Foods, Vol 9, Iss 573, p 573 (2020)
Volume 9
Issue 5
Foods, Vol 9, Iss 573, p 573 (2020)
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c703d9f556669bd57b0e7999f811cd69