Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Yong Ro Kim"'
Publikováno v:
Korean journal of food science and technology. 54:476-482
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe2ea61bbb1f81dca08688f872c618c
https://doi.org/10.9721/kjfst.2022.54.5.476
https://doi.org/10.9721/kjfst.2022.54.5.476
Publikováno v:
Foods, Vol 10, Iss 7, p 1457 (2021)
The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to
Externí odkaz:
https://doaj.org/article/9dae3bc874e149e0a4d75681ae7c9e44
Publikováno v:
Foods, Vol 10, Iss 1, p 150 (2021)
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The
Externí odkaz:
https://doaj.org/article/bf9e1c4c07984cea92aa0f1976af23e0
Autor:
Suk-Ju Hong, Shin-Joung Rho, Ah-Yeong Lee, Heesoo Park, Jinshi Cui, Jongmin Park, Soon-Jung Hong, Yong-Ro Kim, Ghiseok Kim
Publikováno v:
Journal of Spectroscopy, Vol 2017 (2017)
Near-infrared spectroscopy and multivariate analysis techniques were employed to nondestructively evaluate the rancidity of perilla seed oil by developing prediction models for the acid and peroxide values. The acid, peroxide value, and transmittance
Externí odkaz:
https://doaj.org/article/629a7c3a64ee40ed9db37ab15e566021
Publikováno v:
Food Hydrocolloids. 139:108546
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::763f7cdfab6d1267c1b5c99cc742507a
https://doi.org/10.1016/j.foodhyd.2023.108546
https://doi.org/10.1016/j.foodhyd.2023.108546
Publikováno v:
Food Engineering Progress. 24:261-268
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b18f83e882990d166c283a5aaadfdd33
https://doi.org/10.13050/foodengprog.2020.24.4.261
https://doi.org/10.13050/foodengprog.2020.24.4.261
Publikováno v:
Journal of Carbohydrate Chemistry. 39:250-266
The structure and physicochemical properties of rice starch modified with 4-α-glucanotransferase (4αGTase) were compared for different enzyme treatment times (1, 24, and 96 h). Specifically, the ge...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c81810eb86707f9eab75fca202d631c
https://doi.org/10.1080/07328303.2020.1788574
https://doi.org/10.1080/07328303.2020.1788574
Publikováno v:
Food Hydrocolloids. 95:19-32
Curcumin is a polyphenolic compound with anti-cancer, anti-inflammatory and anti-oxidant effects. However, its application in the food industry is very limited owing to its low water solubility and chemical stability. In the present study, 4αGTase-t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::733e02f17a15b3cf2dcd469ce67b250e
https://doi.org/10.1016/j.foodhyd.2019.04.012
https://doi.org/10.1016/j.foodhyd.2019.04.012
Publikováno v:
LWT. 167:113841
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebfe7906237c2ff4e4a855a8b4286668
https://doi.org/10.1016/j.lwt.2022.113841
https://doi.org/10.1016/j.lwt.2022.113841
Publikováno v:
Foods, Vol 10, Iss 1457, p 1457 (2021)
Foods
Volume 10
Issue 7
Foods
Volume 10
Issue 7
The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c5e8270b4b302a6d8ca94208d8848be
https://www.mdpi.com/2304-8158/10/7/1457
https://www.mdpi.com/2304-8158/10/7/1457