Výsledky vyhledávání - "Yong-Jun CHA"

Akademický článek

Health benefits and functions of salt-fermented fish

Autor: Yong-Jun Cha, Daeung Yu

Publikováno v: Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-17 (2024)

Abstract Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form

Externí odkaz: https://doaj.org/article/c807314adf174d508f655962b2860e3e

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Akademický článek

Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology

Autor: Jeong-Min Heo, Changheon Lee, Yong-Jun Cha, Daeung Yu

Publikováno v: Foods, Vol 13, Iss 23, p 3876 (2024)

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chip

Externí odkaz: https://doaj.org/article/46045ff1415248679779de27afa53f1c

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Akademický článek

Determination of the Optimal Concentration of Natural Antimicrobial Agents in Marinade Sauce for Meal Kits

Autor: Eun-Jin Lee, Yong-Jun Cha, Hye-Kyung Moon

Publikováno v: Journal of Food Protection, Vol 87, Iss 3, Pp 100218- (2024)

This study aimed to determine the antimicrobial effectiveness of natural antimicrobial agents (NAAs) (yuzu juice, wasabi extract, and rosemary extract) against three target microorganisms (TMs) (Escherichia coli, Staphylococcus aureus, and Salmonella

Externí odkaz: https://doaj.org/article/1758f02cf7ae45aa94848628dcf5cc13

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Akademický článek

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

Autor: Gyeong-Tae Jeong, Changheon Lee, Eunsong Cha, Seungmin Moon, Yong-Jun Cha, Daeung Yu

Publikováno v: Foods, Vol 12, Iss 24, p 4450 (2023)

This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM). The optimum processing condition (w/w) was determined with a batter composition of 20% dri

Externí odkaz: https://doaj.org/article/57ac359bdf2b46668b4bb5ec87722579

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Akademický článek

Ionothermal Synthesis of a Novel 3D Cobalt Coordination Polymer with a Uniquely Reported Framework: [BMI]2[Co2(BTC)2(H2O)2]

Autor: Il-Ju Ko, Hyun-Chang Oh, Yong-Jun Cha, Chae Hyeok Han, Eun-Young Choi

Publikováno v: Advances in Materials Science and Engineering, Vol 2017 (2017)

The framework of [RMI]2[Co2(BTC)2(H2O)2] (RMI = 1-alkyl-3-methylimidazolium, alkyl; ethyl (EMI); propyl (PMI); butyl (BMI)), which has uniquely occurred in ionothermal reactions of metal salts and H3BTC (1,3,5-benzenetricarboxylic acid), an organic l

Externí odkaz: https://doaj.org/article/3febf29872fe4fdcb28f3fafc86f9741

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Akademický článek

Comparison of Body Composition of Trunk and Extremities of Affected Sides at Different Aerobic Exercise Intensities in Chronic Stroke Patients: A Randomized Controlled Preliminary Report

Autor: Tae-Young PARK, Yong-Jun CHA, Sung-Min SON

Publikováno v: Iranian Journal of Public Health, Vol 45, Iss 8 (2016)

Comparison of Body Composition of Trunk and Extremities of Affected Sides at Different Aerobic Exercise Intensities in Chron-ic Stroke Patients: A Randomized Controlled Preliminary Report

Externí odkaz: https://doaj.org/article/bd945bf2932644ed969cc634954f76a7

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