Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Sung Gil Choi"'
Autor:
Kyo-Yeon Lee, Chae-Yeon Han, Wasif Ur Rahman, Nair Chithra Harinarayanan, Chae-Eun Park, Sung-Gil Choi
Publikováno v:
Foods, Vol 13, Iss 8, p 1170 (2024)
Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance t
Externí odkaz:
https://doaj.org/article/bf7941538dd94bd381579514daa9de2d
Publikováno v:
Foods, Vol 12, Iss 12, p 2342 (2023)
This study aimed to investigate the effects of different relative humidities (%) on the microbial safety, antioxidant activity, ascorbic acid, fucoxanthin, and tocopherol contents of Undaria pinnatifida sporophyll powder (UPSP) stored for 4 weeks. Th
Externí odkaz:
https://doaj.org/article/f7bdcc0221644b6bbcd8a512fe750d3a
Publikováno v:
Foods, Vol 12, Iss 7, p 1393 (2023)
The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. H
Externí odkaz:
https://doaj.org/article/742f6ef1b2e54a2fbc2e5bacf38822bb
Autor:
Beom-Gyun Jeong, Jiyeon Chun, Jiyoung Jung, Md. Atiqual Islam, Farhana Sharmin, Venus Quines, Induck Choi, Sung-Gil Choi
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 646-650 (2017)
The vitamin E, total phenolic content (TPC), and antioxidant activity (AA) profiles of 32 whole wheat cultivars were investigated. Samples were classified based on its hardness (HW: hard wheat, MW: medium wheat, and SW: soft wheat) for easy identific
Externí odkaz:
https://doaj.org/article/ce972ae81bde4dfaa4708b0b792e2be2
Publikováno v:
The Korean Journal of Pesticide Science. 25:415-424
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5a29f3f6cc098c0dc3ec133893a48a3
https://doi.org/10.7585/kjps.2021.25.4.415
https://doi.org/10.7585/kjps.2021.25.4.415
Publikováno v:
Korean Journal of Food Preservation. 28:747-757
The objective of this study was to determine the effects of supercritical carbon dioxide (SC-CO2) extracts from red pepper (RP) or pine needles (PN) on the physicochemical properties of perilla oil (PO). Subsequently, the physicochemical properties o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7de0028048ba72492bc01defe7055f46
https://doi.org/10.11002/kjfp.2021.28.6.747
https://doi.org/10.11002/kjfp.2021.28.6.747
Publikováno v:
LWT. 179:114647
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f95d82108fb5704fbff7bbabf7292f2a
https://doi.org/10.1016/j.lwt.2023.114647
https://doi.org/10.1016/j.lwt.2023.114647
Autor:
M. Shafiur Rahman, Ah-Na Kim, Kyo-Yeon Lee, Min-Jeong Pyo, Jiyeon Chun, Hyun-Jin Kim, Sung-Gil Choi
Publikováno v:
International Journal of Biological Macromolecules. 233:123529
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7876d49c002b73b0856f26379cee2d37
https://doi.org/10.1016/j.ijbiomac.2023.123529
https://doi.org/10.1016/j.ijbiomac.2023.123529
Autor:
Jin Yong Kang, Jong Min Kim, Jong Cheol Kim, Hye Ju Han, Ah-Na Kim, Kyo-Yeon Lee, Seon Kyeong Park, Ho Jin Heo, Sung-Gil Choi
Publikováno v:
Food Science and Biotechnology. 29:1261-1271
This study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and green valu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e4131f1298e94a030b95aeb0ad03aab
https://doi.org/10.1007/s10068-020-00772-0
https://doi.org/10.1007/s10068-020-00772-0
Autor:
William L. Kerr, Sung Gil Choi, Kyo Yeon Lee, Ah Na Kim, Muhammad Shafiur Rahman, Ho Jin Heo, Hyun Jin Kim, Jiyeon Chun
Publikováno v:
International Journal of Food Science & Technology. 55:1754-1762
Water blanching is widely used in food industry, but imprudent process causes considerable quality deterioration. To determine optimum condition, the effect of water blanching at different temperature (80, 90 and 98 °C) and time (0–10 min) on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f51eaec9ef55a2c7b3be892c89fa8ef2
https://doi.org/10.1111/ijfs.14424
https://doi.org/10.1111/ijfs.14424