Zobrazeno 1 - 10
of 33
pro vyhledávání: '"SeungRan Yoo"'
Publikováno v:
International Journal of Biological Macromolecules. :124905
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8371eeaba3943aebb5cc4aa04af2da00
https://doi.org/10.1016/j.ijbiomac.2023.124905
https://doi.org/10.1016/j.ijbiomac.2023.124905
Autor:
Hye Seon Song, Tae Woong Whon, Juseok Kim, Yeon Bee Kim, Jinjong Myoung, Se Hee Lee, Seong Woon Roh, Hong-Seok Son, SeungRan Yoo, Joon Yong Kim
Publikováno v:
Archives of Microbiology. 203:3163-3169
In this study, aimed at investigating and characterizing river sediment bacteria, we isolated a Gram-stain-positive, rod-shaped, obligate anaerobic bacterium, strain CBA3637T, from the sediment of the Geum River. This strain grew at 10–40 °C (opti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d067db8c99ed5248b273c34ee53ae28
https://doi.org/10.1007/s00203-021-02301-x
https://doi.org/10.1007/s00203-021-02301-x
Publikováno v:
Food Chemistry. 400:134039
Intelligent packaging that provides real-time information on food quality is useful for consumers. We developed a kimchi ripening indicator that can determine the ripeness of kimchi inside packaging and evaluated its applicability and limitations. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29c23d1df57a45fa95051566b28ef27c
https://doi.org/10.1016/j.foodchem.2022.134039
https://doi.org/10.1016/j.foodchem.2022.134039
Publikováno v:
Journal of Food Science. 84:3483-3493
The influence of packaging oxygen transmission rate (OTR; 0, 3,000, 5,000, 7,000, and 20,000 [mL/m2 ]/day) on cooked rice quality factors, including freezing rate and time, moisture content, color parameters, texture characteristics, and morphology,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2ee860df6e91e3631cfd118c4a11bb9
https://doi.org/10.1111/1750-3841.14938
https://doi.org/10.1111/1750-3841.14938
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 2, Pp 537-546 (2019)
Food Science & Nutrition, 7(2):537-546
Food Science & Nutrition
Food Science & Nutrition, 7(2):537-546
Food Science & Nutrition
Clove has been shown to extend the shelf life of various foods. This study investigated whether it can prolong the shelf life of kimchi paste. Clove powder at concentrations of 0%, 0.5%, 1%, 1.5%, and 2% was added to kimchi paste, which was then seal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::783d7c56fcae6e36c9c35d08f0839a6e
https://doaj.org/article/e739f6bd16ee4ab891a1456cbe7576ca
https://doaj.org/article/e739f6bd16ee4ab891a1456cbe7576ca
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 2, Pp 711-720 (2019)
Food Science & Nutrition
Food Science & Nutrition
Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over tim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9023f2c22c15ac4b288a20a2aa5a333
https://doaj.org/article/f94e0a11e92544aeb6688c5652c479c6
https://doaj.org/article/f94e0a11e92544aeb6688c5652c479c6
Autor:
SeungRan Yoo, Hyungyu Lee
Publikováno v:
Journal of food scienceREFERENCES. 85(12)
Frozen cooked rice, a common commercially available product, has become the food of convenience in different parts of the world. Frozen foods that are well made in factories often experience quality deterioration due to temperature fluctuation during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ba35db9d3ccb41f11a7335c2b55a569
https://pubmed.ncbi.nlm.nih.gov/33179330
https://pubmed.ncbi.nlm.nih.gov/33179330
Publikováno v:
KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY. 24:113-120
The one-way gas valve developed in this study was designed to prevent the breakage of packages from increased internal pressure, which is a problem in packaged Kimchi, and simultaneously reduce the outflow of the offodor release. The effect of the on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5655f38d85c37e31802b7d1adee751cb
https://doi.org/10.20909/kopast.2018.24.3.113
https://doi.org/10.20909/kopast.2018.24.3.113
Publikováno v:
Food Science and Biotechnology. 28:711-720
The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c50ca751445d05ddcae9ccfb3d75989e
https://doi.org/10.1007/s10068-018-0526-7
https://doi.org/10.1007/s10068-018-0526-7
Publikováno v:
Journal of Food Science. 83:3009-3018
A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen-mediated kimchi quality degradation. The results of the oxygen- scavenging capacity test showed that the SO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b04c638f523f9a03203034b5e44063
https://doi.org/10.1111/1750-3841.14374
https://doi.org/10.1111/1750-3841.14374