Zobrazeno 1 - 10 of 70 pro vyhledávání: '"Wan Soo Hong"'
1
Akademický článek
Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Autor: Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Publikováno v: Korean Journal of Community Nutrition, Vol 28, Iss 2, Pp 97-113 (2024)
Abstract Objectives Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are
Externí odkaz: https://doaj.org/article/aa1132d30be447c1ad1aca69d7671990
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2
Akademický článek
Aquafaba from Korean Soybean I: A Functional Vegan Food Additive
Autor: Youn Young Shim, Yue He, Ji Hye Kim, Jae Youl Cho, Venkatesh Meda, Wan Soo Hong, Weon-Sun Shin, Sang Jin Kang, Martin J. T. Reaney
Publikováno v: Foods, Vol 10, Iss 10, p 2433 (2021)
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vega
Externí odkaz: https://doaj.org/article/f9d5ef55bb3541148b19c3c501967e72
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3
Akademický článek
Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
Autor: Yue He, Youn Young Shim, Jianheng Shen, Ji Hye Kim, Jae Youl Cho, Wan Soo Hong, Venkatesh Meda, Martin J. T. Reaney
Publikováno v: Foods, Vol 10, Iss 11, p 2589 (2021)
Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Her
Externí odkaz: https://doaj.org/article/975acc84f9e048259852716bb44c19bf
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4
Akademický článek
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea
Autor: Esteban Echeverria-Jaramillo, Yoon-ha Kim, Ye-rim Nam, Yi-fan Zheng, Jae Youl Cho, Wan Soo Hong, Sang Jin Kang, Ji Hye Kim, Youn Young Shim, Weon-Sun Shin
Publikováno v: Foods, Vol 10, Iss 10, p 2287 (2021)
Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to
Externí odkaz: https://doaj.org/article/15406976fd524518ac9309eedf201917
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10
Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
Autor: Jianheng Shen, Venkatesh Meda, Jae Youl Cho, Ji Hye Kim, Martin J. T. Reaney, Youn Young Shim, Yue He, Wan Soo Hong
Publikováno v: Foods, Vol 10, Iss 2589, p 2589 (2021)
Foods
Volume 10
Issue 11
Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Her
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be50739dbfcebf52505846a26dfd4a16
https://www.mdpi.com/2304-8158/10/11/2589
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