Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Saeul Jeong"'
Autor:
Jungsoo Kim, Jiyoon Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Insun Kim, Inju Nam, Junyeong Park, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 29:381-394
Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a65332c711c44f5905b7cd517a3f2994
https://doi.org/10.11002/kjfp.2022.29.3.381
https://doi.org/10.11002/kjfp.2022.29.3.381
Autor:
Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Da-Hyeon Gwak, Seok Kang, So-Jin Han, Hyun-Joong Kim, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 29:34-48
In the present study, the application of suitable thermal and nonthermal pretreatment methods was explored to develop a dried products comprising onion and garlic slices. Pretreatment was performed via blanching for 30 sec, steaming for 1 min, dippin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::884454acccbbc6bcdb67f38742bb2f4c
https://doi.org/10.11002/kjfp.2022.29.1.34
https://doi.org/10.11002/kjfp.2022.29.1.34
Autor:
Jungsoo Kim, Jiyoon Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Jong Tae Moon, Kwang-Deog Moon
Publikováno v:
Korean Journal of Food Preservation. 29:129-141
Despite the high intake convenience and functionality of Actinidia arguta, its practical utilization remains limited; therefore, the development of new products is necessary to increase the industrial significance of Actinidia arguta. Also, as the ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94bb900b53cd5882b5b8365cdcdd2a96
https://doi.org/10.11002/kjfp.2022.29.1.129
https://doi.org/10.11002/kjfp.2022.29.1.129
Autor:
Ji Yoon Kim, Jungsoo Kim, Yeong-Min Lee, Minhyun Kim, Ji Young Choi, Saeul Jeong, Kwang-Deog Moon, Sanghyeok Park
Publikováno v:
Korean Journal of Food Preservation. 28:716-726
This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100°C for 1 h) for varying durations (1-5 h at 80°C) were compare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfadec6919d3ad78ca9c8c0f02af21f6
https://doi.org/10.11002/kjfp.2021.28.6.716
https://doi.org/10.11002/kjfp.2021.28.6.716
Autor:
Saeul Jeong, Minhyun Kim, Sanghyeok Park, Jungsoo Kim, Ji Yoon Kim, Kwang-Deog Moon, Ji Young Choi
Publikováno v:
Korean Journal of Food Preservation. 28:445-455
Changes in the moisture content (MC) of blueberries during drying was monitored by hyperspectral image analysis, and the degree of drying was determined using the partial least squares (PLS) model. Blueberries (n=820) were dried at 35°C for 0 (contr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::300db700bbb7880158907576d7863d81
https://doi.org/10.11002/kjfp.2021.28.4.445
https://doi.org/10.11002/kjfp.2021.28.4.445
Autor:
Si-Hyeon Lee, Ji Yoon Kim, Saeul Jeong, Kwang-Deog Moon, Ji Young Choi, Yujin Oh, Jungsoo Kim
Publikováno v:
Korean Journal of Food Preservation. 28:181-189
The caking of powder sauce is a common problem during food processing and storage, and leads to critical issues in products quality. In this study, to address the problem of caking of garlic cream powder sauce, an optimal sauce mixing ratio was selec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a546a8f8b63f5340ca011330a594b9a
https://doi.org/10.11002/kjfp.2021.28.2.181
https://doi.org/10.11002/kjfp.2021.28.2.181
Publikováno v:
Korean Journal of Food Preservation. 27:271-280
When ‘Tteokbokki’ sauce is distributed and stored in the summer, the number of microbial generations increases rapidly, and the sauce packaging swells or breaks due to gas generation. In this study, the use of preservatives and heat sterilization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::967bca0d31f4e8abd549ac75576b218c
https://doi.org/10.11002/kjfp.2020.27.3.271
https://doi.org/10.11002/kjfp.2020.27.3.271