Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Phyrim Lee"'
1
The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute
Autor: Phyrim Lee, Hyeonbin O, Young Soon Kim, Si Yeon Kim
Publikováno v: Journal of Dairy Science. 103:1324-1336
This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat yogurts, and their physicochemica
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb7b99203ac9ac23fcbc9397301896b
https://doi.org/10.3168/jds.2019-17117
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2
Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast
Autor: Hyeonbin Oh, Si Yeon Kim, Young Soon Kim, Phyrim Lee
Publikováno v: Journal of Aquatic Food Product Technology. 29:167-174
We investigated the quality characteristics of cookies prepared using different seaweeds native to the Korean coast. Flour made from four different seaweed species (Sargassum fulvellum, Ent...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ac15881d7a16de9ee6d27ac73a36d44
https://doi.org/10.1080/10498850.2019.1707925
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5
바나나 껍질을 첨가한 생면의 제조와 품질 특성 및 항산화 분석
Autor: Hyeonbin O, Si Yeon Kim, Phyrim Lee, Kim Young Soon
Publikováno v: Culinary Science & Hospitality Research. 25:137-146
This study examined the effects of banana peel powder on the quality of noodles. Five different wet noodle samples were prepared with various ratio of KF (0%, 2%, 4%, 6%, 8%). The properties of banana peel powder and wheat flour (WF), the color value
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::399954c82ac19694d99c818a8bc91fff
https://doi.org/10.20878/cshr.2019.25.7.014
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6
설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사
Autor: Phyrim Lee, Si Yeon Kim, Hyeonbin O, Kim Young Soon
Publikováno v: Culinary Science & Hospitality Research. 25:190-199
In the present study, we substituted sugar with artificial sweeteners (erythritol, fracto-oligosaccharide, tagatose, erythritol with stevia (erythritol: stevia leaf extract = 90:10)) in custard pudding, and compared to the quality characteristics and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5877096afe29b96160312d3deabac939
https://doi.org/10.20878/cshr.2019.25.3.019
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9
Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes
Autor: Phyrim Lee, Si Yeon Kim, Young Soon Kim, Hyeonbin Oh
Publikováno v: Journal of Food Processing and Preservation. 44
Pound cakes were prepared with four different proportions of d‐allulose (25%, 50%, 75%, and 100%, designated AL25‐AL100 cakes, respectively, with sucrose used instead for the control cake (CON)), and the cake product aeration, textural, and senso
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b1ec3ac585cb0e82191b2b7c9afee07
https://doi.org/10.1111/jfpp.14472
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Plný text Recenzováno Digitální knihovna AV ČR
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