Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Myoung Hyo Choi"'
Publikováno v:
Journal of Agriculture & Life Science. 50:179-190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f1a3b445399777c4b4a803a59b81e64
https://doi.org/10.14397/jals.2016.50.4.179
https://doi.org/10.14397/jals.2016.50.4.179
Publikováno v:
Korean Journal of Food Preservation. 23:301-309
The objective of this study was to investigate physicochemical and antioxidant characteristics of immature flat persimmon during 7 heat treatment aging steps. The pH decreased, and hence, acidity increased with aging. Hunter L value decreased with ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4b1509e56a82a04c5b978d9e251e2c3
https://doi.org/10.11002/kjfp.2016.23.3.301
https://doi.org/10.11002/kjfp.2016.23.3.301
Autor:
Myoung Hyo Choi, Min-Jung Kang, Gyoung-Min Kim, Jae Ran Kang, Dong-Gyu Kim, Chang Kwon Lee, Hye Jin Sim, Jung Hye Shin
Publikováno v:
Korean Journal of Food & Cookery Science. 32:188-196
Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11e8c1beca106ac58c10f6f28fad22ee
https://doi.org/10.9724/kfcs.2016.32.2.188
https://doi.org/10.9724/kfcs.2016.32.2.188
Publikováno v:
Korean Journal of Food & Cookery Science. 32:16-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab8294032490c4eebef7728223c7fc74
https://doi.org/10.9724/kfcs.2016.32.1.16
https://doi.org/10.9724/kfcs.2016.32.1.16
Publikováno v:
Korean Journal of Food Preservation. 23:34-41
The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52cf8df1a576e06e51b4432ed6b5ae8d
https://doi.org/10.11002/kjfp.2016.23.1.34
https://doi.org/10.11002/kjfp.2016.23.1.34
Autor:
Myoung Hyo Choi, Min-Jung Kang, Weon Tack Seo, Won Yoel Bae, Hye Jin Sim, Jung Hye Shin, Jae Ran Kang
Publikováno v:
Korean Journal of Food Preservation. 22:399-407
Sumaeyaksuk (Artemisia Argyi H.) is one of the original mugwort spices in Namhae-gun, Korea. This study was conducted to investigate the physicochemical characteristics and biological activities of water extracts from dried and aging Sumaeyaksuk samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18710ef131f18d5ffe6c68abd6d793e2
https://doi.org/10.11002/kjfp.2015.22.3.399
https://doi.org/10.11002/kjfp.2015.22.3.399