Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Wan-Soo Hong"'
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
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
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
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
Publikováno v:
Foods, Vol 10, Iss 3, p 639 (2021)
Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, a
Externí odkaz:
https://doaj.org/article/48d3f538854a43459a33f43c74e7301f
Autor:
Jung-Ah Park, Wan-Soo Hong
Publikováno v:
Foodservice Management Society of Korea. 25:179-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a170ecec4ece2ebc53313445f16712b4
https://doi.org/10.47584/jfm.2022.25.2.179
https://doi.org/10.47584/jfm.2022.25.2.179
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:278-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e6b64367f1aeae189e3ffc2404eae4
https://doi.org/10.3746/jkfn.2022.51.3.278
https://doi.org/10.3746/jkfn.2022.51.3.278
Autor:
Wan-Soo Hong, Jae-Hyuk Lee
Publikováno v:
Foodservice Management Society of Korea. 23:279-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52b2dd9b9f76303f8f47411ea0d86d9d
https://doi.org/10.47584/jfm.2020.23.6.279
https://doi.org/10.47584/jfm.2020.23.6.279
Autor:
Wan-Soo Hong, Jungsu Yang
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 49:196-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed299b10986ef6e2af5803b128158aba
https://doi.org/10.3746/jkfn.2020.49.2.196
https://doi.org/10.3746/jkfn.2020.49.2.196
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 49:90-100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff068a1b7fa71d75e642dd0cb3568bdc
https://doi.org/10.3746/jkfn.2020.49.1.90
https://doi.org/10.3746/jkfn.2020.49.1.90