Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Moon-Cheol Jeong"'
Publikováno v:
Antioxidants, Vol 9, Iss 5, p 443 (2020)
Early- to mid-season apple cultivars have recently been developed in response to global warming; however, their metabolite compositions remain unclear. Herein, metabolites, such as free sugars, and organic acids and antioxidant activity were determin
Externí odkaz:
https://doaj.org/article/39be4ed7623b4641a64d2ef4a9a4cfcc
Publikováno v:
Korean Journal of Food Preservation. 27:170-177
The effects of different washing techniques, including the combined use of heated water and microbubbles water, on fresh-cut lettuce leaves (Lactuca sative var, capitata) were examined. The outer leaves were removed from the lettuce and cut into squa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a6a97d71d7bd68ef180d2f7486a0340
https://doi.org/10.11002/kjfp.2020.27.2.170
https://doi.org/10.11002/kjfp.2020.27.2.170
Autor:
Hyo Jin Kim, Sang Seoup Kim, Kee Jai Park, Kyung Min Park, Moon-Cheol Jeong, Minseon Koo, Sang Bong Lee
Publikováno v:
Korean Journal of Food Preservation. 26:595-605
Heat accumulation in the field accelerates softening and shortens the shelf life of cherry tomatoes. The purpose of this study was to investigate the effect of temperature treatment after harvest on the postharvest quality and microbial communities o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98968f0dfa98ab1265060d511c10a251
https://doi.org/10.11002/kjfp.2019.26.6.595
https://doi.org/10.11002/kjfp.2019.26.6.595
Publikováno v:
Journal of the Science of Food and Agriculture. 99:4712-4724
Background New early- to mid-season apple cultivars are being developed to help address warmer growing seasons due to climate change. Free sugars, organic acids, total phenolic content, total flavonoid content, antioxidant activity and phenolic compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16d6bdc596dd2a1bfc308e62f74ca5d2
https://doi.org/10.1002/jsfa.9712
https://doi.org/10.1002/jsfa.9712
Publikováno v:
Journal of Food Measurement and Characterization. 13:1935-1946
We investigated the relationship between apple skin color and internal quality characteristics, such as the concentration of functional compounds, physicochemical and textural properties. The skin color of ‘Fuji’ apples (N = 420) was determined a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5575641b9c538171179c46cc2711d304
https://doi.org/10.1007/s11694-019-00112-9
https://doi.org/10.1007/s11694-019-00112-9
Publikováno v:
Applied Biological Chemistry. 60:363-374
The effects of 1-methylcyclopropene (1-MCP) on physicochemical properties and sensory characteristics of Fuji apple fruits stored at 2 °C for 9 months in air were investigated. The soluble solid content, titratable acidity (TA), sugars, sorbitol, or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57a6fe446578c0f7771d25f4ec59eaa1
https://doi.org/10.1007/s13765-017-0288-6
https://doi.org/10.1007/s13765-017-0288-6
Publikováno v:
Analytical Science and Technology. 30:68-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bdc5e67a0dc63f5ae54d229c0104f8f
https://doi.org/10.5806/ast.2017.30.2.68
https://doi.org/10.5806/ast.2017.30.2.68
Publikováno v:
Journal of the Science of Food and Agriculture. 99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5dff7e2d4a1dc9ed1766cd66f5d80fd
https://doi.org/10.1002/jsfa.9838
https://doi.org/10.1002/jsfa.9838
Publikováno v:
Korean Journal of Food Preservation. 23:1065-1073
This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1c3e8eeef63a05e79f54265b3086dfd
https://doi.org/10.11002/kjfp.2016.23.7.1065
https://doi.org/10.11002/kjfp.2016.23.7.1065
Publikováno v:
LWT - Food Science and Technology. 69:146-152
To develop an alternative washing method for sanitizing fresh produce, a submerged plasma reactor of dielectric barrier discharge (underwater DBD) was evaluated. Salmonella Typhimurium in suspension was reduced by 4.3 log after underwater DBD treatme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ac54de42530276fd3aee75d16e9bb87
https://doi.org/10.1016/j.lwt.2015.12.007
https://doi.org/10.1016/j.lwt.2015.12.007