Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Yeon-Jae Jo"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1585 (2023)
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple co
Externí odkaz:
https://doaj.org/article/8269bf441b744545bcb8382a7ad5b92c
Publikováno v:
Foods, Vol 12, Iss 1, p 227 (2023)
This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were
Externí odkaz:
https://doaj.org/article/5d312b5bcf274b278c809ff0839faacc
Publikováno v:
Molecules, Vol 27, Iss 17, p 5441 (2022)
We focused on the functional components, antioxidant activity, skin-whitening, and anti-wrinkle properties of subcritical and supercritical water (SCW)-treated rutin. Rutin treatments were performed at the following temperature and pressure condition
Externí odkaz:
https://doaj.org/article/83500e7eaea14a56a90fc79fcb81c2ba
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:90-95
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2d096da7896adba36c4751ac047b8a7
https://doi.org/10.3746/jkfn.2023.52.1.90
https://doi.org/10.3746/jkfn.2023.52.1.90
Autor:
Ji Hyeon Yu, Hye Won Lee, Tae Hwan Shin, Yeon Jae Jo, Mi-Nam Chung, Keum Il Jang, Junsoo Lee, Heon Sang Jeong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:969-975
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4f2f132835f54f52a2454c592b56687
https://doi.org/10.3746/jkfn.2022.51.9.969
https://doi.org/10.3746/jkfn.2022.51.9.969
Autor:
Jang Keun Son, Ho Jun Sung, Hye Won Lee, Yeon Jae Jo, Ji Eun Kwak, Tae Su Kang, Junsoo Lee, Heon Sang Jeong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:805-810
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0463c480db766c17a529521f4744bfd1
https://doi.org/10.3746/jkfn.2022.51.8.805
https://doi.org/10.3746/jkfn.2022.51.8.805
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:737-742
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d21d932e2f4f45193cf90c5728c9fc79
https://doi.org/10.3746/jkfn.2022.51.7.737
https://doi.org/10.3746/jkfn.2022.51.7.737
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:457-462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0be255abb67ba5a38bea5c5a39c3916
https://doi.org/10.3746/jkfn.2022.51.5.457
https://doi.org/10.3746/jkfn.2022.51.5.457
Autor:
Tae Hwan Shin, Tae Yong You, Yeon Jae Jo, Dae Hong Jeong, Tae Su Kang, Junsoo Lee, Heon Sang Jeong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:237-244
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1a13daf3ee9b62c7a792701ed2e4a9e
https://doi.org/10.3746/jkfn.2022.51.3.237
https://doi.org/10.3746/jkfn.2022.51.3.237
Autor:
Yeon Jae Jo, Tae Yong You, Tae Whan Shin, Ho Jun Sung, Hye Won Lee, Ji Eun Kwak, Tae-Su Kang, Junsoo Lee, Heon Sang Jeong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:170-176
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c873ffaa7402626280bb31ecada0cdb
https://doi.org/10.3746/jkfn.2022.51.2.170
https://doi.org/10.3746/jkfn.2022.51.2.170