Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Wan-Soo Hong"'
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:
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:
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:
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
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
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
https://www.mdpi.com/2304-8158/10/11/2589
Autor:
Jae Youl Cho, Sang Jin Kang, Martin J. T. Reaney, Youn Young Shim, Weon-Sun Shin, Wan Soo Hong, Yue He, Venkatesh Meda, Ji Hye Kim
Publikováno v:
Foods
Foods, Vol 10, Iss 2433, p 2433 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2433, p 2433 (2021)
Volume 10
Issue 10
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::883be5550fbb6b44a6f3b81dc4e0c0aa
http://europepmc.org/articles/PMC8535961
http://europepmc.org/articles/PMC8535961