Výsledky vyhledávání - "Mee-Hye Shin"

Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation

Autor: Mee-Hye Shin, Cheon-Jei Kim, Jin-Gyu Park, Ju-Woon Lee

Publikováno v: Korean Journal for Food Science of Animal Resources. 31:366-371

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological proper-ties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0–9 kGy) on viscosity, molec-ular

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59347cf55d1d01b4ae8ee227550781fb
https://doi.org/10.5851/kosfa.2011.31.3.366

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Detection of Gamma-irradiated Red and Black Pepper Powders in a Model Meat Product by Photostimulated Luminescence

Autor: Ju-Woon Lee, Arun Sharma, Yohan Yoon, Mee-Hye Shin

Publikováno v: Korean Journal for Food Science of Animal Resources. 30:232-235

This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a mo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dbded410f40967cef3d636ad0d017da2
https://doi.org/10.5851/kosfa.2010.30.2.232

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Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce

Autor: 신미혜 ( Mee Hye Shin ), 김천제 ( Cheon Jei Kim )

Publikováno v: Korean Journal for Food Science of Animal Resources. 30:141-147

극한 환경에서 취식이 가능하도록 안전성 및 기호성이 확보된 덮밥 소스류 개발을 위한 기초연구로 많이 소비되고 있는 화닭 덮밥소스의 위생화를 위해 감마선 조사 기술을 적용하고 레토�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f37d439eb73dbe47863783f868aada49
https://doi.org/10.5851/kosfa.2010.30.1.141

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Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty

Autor: Myung-Woo Byun, Cheon-Jei Kim, Yohan Yoon, Mee-Hye Shin, Jong Il Choi, Ju-Woon Lee, Jae-Hun Kim, Jin-Gyu Park, Beom-Seok Song, Hyun-Joo Kim

Publikováno v: Korean Journal for Food Science of Animal Resources. 29:34-39

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d4eebad2025819fc23cacdf939a02d8a
https://doi.org/10.5851/kosfa.2009.29.1.34

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Role of gamma irradiation on the natural antioxidants in cumin seeds

Autor: Ju Woon Lee, Young Jeong Hwang, Mee Hye Shin, Jae-Hun Kim, Hyun Jin Park, Periasamy Srinivasan, Myung Woo Byun, Jae Kyung Kim

Publikováno v: Radiation Physics and Chemistry. 78:153-157

Antioxidants quench oxidation by transferring hydrogen atoms to free radicals. In the present investigation, the effect of gamma irradiation on the natural antioxidants of irradiated cumin was studied. Cumin samples were purchased from retailers and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b953d3b2cf4c4ecf9cbb8d732178e2da
https://doi.org/10.1016/j.radphyschem.2008.08.008

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Physicochemical and Sensory Characteristics of Vanilla Ice Cream Treated by Gamma Irradiation

Autor: 신미혜 ( Mee Hye Shin )

Publikováno v: Korean Journal for Food Science of Animal Resources. 28:69-75

본 연구는 면역력이 약한 영유아 및 면역결핍환자를 위한 아이스크림을 개발하기 위하여 시판중인 바닐라 아이스크림의 품질을 여러 선량의 감마선 조사 후에 평가하였다. 감마선 조사에 �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3627cdaf11aab64e7aef0173192f1e2a
https://doi.org/10.5851/kosfa.2008.28.1.69

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