Zobrazeno 1 - 10
of 21
pro vyhledávání: '"WOO-WON KANG"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 29, Iss 1, Pp 29-38 (2018)
Yellow pumpkin (Cucurbita moscata) is a popular plant in Indonesia, but its utilization is limited. It has been reported that the antioxidant activity of the yellow pumpkin increased by increasing the drying tempe-rature and immersing the pumpkin in
Externí odkaz:
https://doaj.org/article/000646109ad3443cbad66d890f81d34c
Autor:
Woo-Won Kang, Seoung-Ho Ryu
Publikováno v:
Journal of Korea Game Society. 23:83-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcd8e812fdc30a642ea609d7ccd96936
https://doi.org/10.7583/jkgs.2023.23.2.83
https://doi.org/10.7583/jkgs.2023.23.2.83
Publikováno v:
Korean Journal of Food Preservation. 24:8-12
This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be629124b8e0b9869a19608ccb381fd5
https://doi.org/10.11002/kjfp.2017.24.1.8
https://doi.org/10.11002/kjfp.2017.24.1.8
Publikováno v:
Journal of Food & Nutrition Research. 2015, Vol. 54 Issue 3, p205-217. 13p.
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:549-556
The purpose of this study is to investigate the total polyphenol and antioxidant activities of radish buds (Raphanus sativus L.) based on sprouting periods and extraction solvents in order to present basic data that are needed for using the radish bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3e157ada236b715e367a5b3cf6d065f
https://doi.org/10.3746/jkfn.2015.44.4.549
https://doi.org/10.3746/jkfn.2015.44.4.549
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 42:1767-1775
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a6598b0acaf923db0e9b78b2c2c3a39
https://doi.org/10.3746/jkfn.2013.42.11.1767
https://doi.org/10.3746/jkfn.2013.42.11.1767
Publikováno v:
Korean Journal of Food Preservation. 20:539-545
Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4465a488a197ac4e2eb9c57b44965a0b
https://doi.org/10.11002/kjfp.2013.20.4.539
https://doi.org/10.11002/kjfp.2013.20.4.539
Publikováno v:
Korean Journal of Food Preservation. 19:159-166
To investigate the characteristics of to which processed forms of persimmon were added, , , whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5607c1d004b7ec8efd5e8e2f8ede449a
https://doi.org/10.11002/kjfp.2012.19.1.159
https://doi.org/10.11002/kjfp.2012.19.1.159
Autor:
Woo-Won Kang, Samuel Jung
Publikováno v:
Korean Journal of Food Preservation. 18:33-38
We investigated the quality characteristics of cookies prepared after addition of various concentrations of used coffee grounds (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. As coffee grounds concentration rose, decrease in the pH of cooki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed2846ef8dfcd563634530baf5de12f1
https://doi.org/10.11002/kjfp.2011.18.1.033
https://doi.org/10.11002/kjfp.2011.18.1.033
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 207:012054
Production of a variety of bread is driven by the consumer interest in bringing a unique and healthier bread to the table. This study was aimed to evaluate the effect of partial substitution of pumpkin flour on physical properties and cellular struct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc0e562102363381e1cea3fecb4faa04
https://doi.org/10.1088/1755-1315/207/1/012054
https://doi.org/10.1088/1755-1315/207/1/012054