Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Sin-Woo Noh"'
Publikováno v:
Foods, Vol 12, Iss 13, p 2592 (2023)
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of
Externí odkaz:
https://doaj.org/article/75fbd7ee642842a3a60bf385388cc868
Publikováno v:
Food Science of Animal Resources. 43:61-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2f0bc324318b3d70e940178fdb4550e
https://doi.org/10.5851/kosfa.2022.e58
https://doi.org/10.5851/kosfa.2022.e58
Publikováno v:
Resources Science Research. 4:115-123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab089568faf4cbece2bfcfd6f53552f5
https://doi.org/10.52346/rsr.2022.4.2.115
https://doi.org/10.52346/rsr.2022.4.2.115
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2592
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ca8667bd1b4dc7529ac589475676a5f4
Publikováno v:
Foods, Vol 9, Iss 6, p 721 (2020)
The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) ×
Externí odkaz:
https://doaj.org/article/91313f6ee482418d90af2c80c4a1ba87
Publikováno v:
Korean Journal of Food and Cookery Science. 36:499-508
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbc35470b18af607b3c3e82d616304ed
https://doi.org/10.9724/kfcs.2020.36.6.499
https://doi.org/10.9724/kfcs.2020.36.6.499
Autor:
Yun-Sang Choi, Jae-Hyeok Lee, Tae-Kyung Kim, Dong-Heon Song, Tae-Wan Gu, Sin-Woo Noh, Youn-Kyung Ham, Hyun-Wook Kim
Publikováno v:
Food Science of Animal Resources
This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e3fd052e8276947c4a4950af1ff7d03
https://doi.org/10.5851/kosfa.2020.e74
https://doi.org/10.5851/kosfa.2020.e74
Publikováno v:
Korean Journal of Food and Cookery Science. 36:305-312
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ce0fe35456d454ac0efe967b8766c02
https://doi.org/10.9724/kfcs.2020.36.4.305
https://doi.org/10.9724/kfcs.2020.36.4.305
Publikováno v:
Korean Journal of Food and Cookery Science. 35:672-676
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb1b1f7797e9235d5615cf07cf0790b7
https://doi.org/10.9724/kfcs.2019.35.6.672
https://doi.org/10.9724/kfcs.2019.35.6.672
Publikováno v:
Food Science of Animal Resources
The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::137e57e80455442abea1d47cef567a91
http://europepmc.org/articles/PMC6533400
http://europepmc.org/articles/PMC6533400