Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Yoon-Je Chang"'
Publikováno v:
Journal of The Korean Society of Food Culture. 32:39-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca891ebfe918f0f199e963398d5df8f2
https://doi.org/10.7318/kjfc/2017.32.1.039
https://doi.org/10.7318/kjfc/2017.32.1.039
Autor:
Eun-Mi Kim, Jeong-Ho Lim, Yoon-Je Chang, Dae-Hyun Kim, Jin Ju Park, Mi-Young Ahn, Yong-Hwan Lee
Publikováno v:
Korean Journal of Food Preservation. 23:211-217
This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its qualityduring storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and 40℃ for 6 months. The changes i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad0c7e61fc91f2bb0af95639f89f0132
https://doi.org/10.11002/kjfp.2016.23.2.211
https://doi.org/10.11002/kjfp.2016.23.2.211
Autor:
Mi-Young Ahn, Jin Ju Park, Yong-Hwan Lee, Jeong-Ho Lim, Yoon-Je Chang, Eun-Mi Kim, Dae-Hyun Kim
Publikováno v:
Korean Journal of Food Preservation. 22:831-837
Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ac605be1a6d2dfbafbcdde51ec41891
https://doi.org/10.11002/kjfp.2015.22.6.831
https://doi.org/10.11002/kjfp.2015.22.6.831
Autor:
Yoon Je Chang, KIMHyungGi
Publikováno v:
Journal of Digital Design. 14:145-154
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0607557ed12fa5fba5db63def62e535
https://doi.org/10.17280/jdd.2014.14.3.015
https://doi.org/10.17280/jdd.2014.14.3.015
Autor:
Yoon-Je Chang, Hyun-Wook Choi, Hyungjae Lee, Hyun-Seok Kim, Wooki Kim, Moo-Yeol Baik, Byung-Yong Kim, Dae-Ok Kim
Publikováno v:
Carbohydrate Polymers. 99:385-393
Granular and non-granular cationic starches were prepared through the reaction of tapioca and corn starches with 2,3-epoxypropyl trimethyl ammonium chloride (ETMAC) using conventional and ultra high pressure (UHP)-assisted reactions. The cationic sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed4fd11df8db82e926e874754251e275
https://doi.org/10.1016/j.carbpol.2013.09.010
https://doi.org/10.1016/j.carbpol.2013.09.010
Publikováno v:
Journal of Korea Design Knowledge. :143-152
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89f20278178a2ee6d2d89573a308bed9
https://doi.org/10.17246/jkdk.2013..28.014
https://doi.org/10.17246/jkdk.2013..28.014
Autor:
Yoon Je Chang, KIMHyungGi
Publikováno v:
Journal of Korea Design Knowledge. :249-258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e520f09d06756670e1c7d6b067f8a997
https://doi.org/10.17246/jkdk.2013..25.024
https://doi.org/10.17246/jkdk.2013..25.024
Autor:
Yoon Je Chang, KIMHyungGi
Publikováno v:
Journal of Digital Design. 12:243-252
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::827d442824561fbe745e6fb76e78d6c7
https://doi.org/10.17280/jdd.2012.12.4.023
https://doi.org/10.17280/jdd.2012.12.4.023