Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Sang-Gi Min"'
Publikováno v:
Molecules, Vol 24, Iss 6, p 1104 (2019)
To investigate methods for improving the processing of porcine waste, porcine skin was hydrolyzed using different commercially available proteases (Alcalase, Flavorzyme, Neutrase, Bromeline, Protamex, and Papain) under several optimal conditions. Fol
Externí odkaz:
https://doaj.org/article/17b476f0a10f4b8e874157b92b4aafff
Publikováno v:
LWT - Food Science and Technology. 83:18-25
Protein hydrolysates from animal by-products have good bioavailability and high nutritional value; thus, they could be used for value added foods, cosmetics and pharmaceutical products. This study investigated the potential of hydrothermal treatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca56d03573aad6ca3803dd5e08771621
https://doi.org/10.1016/j.lwt.2017.04.073
https://doi.org/10.1016/j.lwt.2017.04.073
Publikováno v:
International Journal of Dairy Technology. 69:337-345
This study was performed to investigate the characteristics of milk tablets supplemented with nanopowdered eggshell (NPES) or nanopowdered oyster shell (NPOS). The particle size of NPES, NPOS, NPES with zinc (Zn-NPES) and NPOS with activated zinc (Zn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ca31cb79f83a6f567c10761663773be
https://doi.org/10.1111/1471-0307.12268
https://doi.org/10.1111/1471-0307.12268
Publikováno v:
LWT - Food Science and Technology. 67:194-199
This study investigated the effect of various pressure-shift freezing (PSF) conditions (0.1–200 MPa) on the quality characteristics of pork. Pork was pressurized and cooled down to corresponding freezing temperature at given pressure level, and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::313d03fd08072762f0c7141b29b036e2
https://doi.org/10.1016/j.lwt.2015.11.054
https://doi.org/10.1016/j.lwt.2015.11.054
Publikováno v:
Korean Journal of Food Science and Technology. 47:698-703
The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c20c6fdbc60c8193336fd52c8865ee3d
https://doi.org/10.9721/kjfst.2015.47.6.698
https://doi.org/10.9721/kjfst.2015.47.6.698
Publikováno v:
African Journal of Food Science. 9:525-533
Meat rapidly decomposes and discolours due to oxidation and enzyme activity; therefore, it must be frozen when stored. This study investigates the effects of different freezing and thawing processes on pork quality. Pork meat was frozen by natural co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bfca4fa5b41899dfe0621459a508bfb
https://doi.org/10.5897/ajfs2015.1358
https://doi.org/10.5897/ajfs2015.1358
Publikováno v:
Food and Bioprocess Technology. 9:564-575
Rapid thawing has its significance to minimize the changes in quality attributes and microbial growth of frozen foods. This study investigated the potential of pressure ohmic thawing (POT) which utilize the synergy of high-pressure thawing and ohmic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a515c0eadc24ba64c697fa128e98192
https://doi.org/10.1007/s11947-015-1652-3
https://doi.org/10.1007/s11947-015-1652-3
Publikováno v:
Food Engineering Progress. 19:218-225
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562f9bdc8f8c683dcad6b577c9b7dba8
https://doi.org/10.13050/foodengprog.2015.19.3.218
https://doi.org/10.13050/foodengprog.2015.19.3.218
Publikováno v:
International Journal of Food Engineering. 11:573-578
This study investigated the moisture sorption isotherm (MSI) profiles of freeze-dried (FD) and boiled-dried (BD) abalone at 15°C, 25°C, and 35°C, and compared the quality characteristics of the abalone after rehydration. The equilibrium moisture c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6046edaef282c01f06ccfb5f1e84024e
https://doi.org/10.1515/ijfe-2015-0014
https://doi.org/10.1515/ijfe-2015-0014
Publikováno v:
Korean Journal for Food Science of Animal Resources
The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b72489052733511611679e1c2061612f
https://doi.org/10.5851/kosfa.2015.35.3.315
https://doi.org/10.5851/kosfa.2015.35.3.315