Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Youngbin Jang"'
Autor:
Youngbin Jang, Eunmi Koh
Publikováno v:
Food Science and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d69e34223077eb5f8105fabbcde8120c
https://doi.org/10.1007/s10068-023-01286-1
https://doi.org/10.1007/s10068-023-01286-1
Publikováno v:
Journal of the East Asian Society of Dietary Life. 32:12-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b7e3b01d76f05e5987405fb869ee32
https://doi.org/10.17495/easdl.2022.2.32.1.12
https://doi.org/10.17495/easdl.2022.2.32.1.12
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66ad9d41bc3d01a88dc652a0dc1ab487
https://doi.org/10.1111/jfpp.17055
https://doi.org/10.1111/jfpp.17055
Autor:
Youngbin, Jang, Eunmi, Koh
Publikováno v:
Food Chemistry. 405:135002
Encapsulation was used to protect anthocyanins extracted from aronia (Aronia melanocarpa) fruit using the combinations of maltodextrin (MD) with anionic polysaccharides, including carboxymethyl cellulose (CMC), gum Arabic (GA), and xanthan gum (XG) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3ef492ccd6c0fecedbaee6141e8dd2a
https://doi.org/10.1016/j.foodchem.2022.135002
https://doi.org/10.1016/j.foodchem.2022.135002
Autor:
Youngbin Jang, Eun-Mi Koh
Publikováno v:
Food Sci Biotechnol
Soy sauces collected from the Korean market were determined for 3-monochloropropane-1,2-diol (3-MCPD) and daily intake of 3-MCPD through the consumption of soy sauce was estimated. Thirty-one samples were chosen based on a market share in 2017. The a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::511ebce2d416922901028d557b79a07d
https://pubmed.ncbi.nlm.nih.gov/33282433
https://pubmed.ncbi.nlm.nih.gov/33282433
Publikováno v:
Food Control. 93:56-60
This study was conducted to monitor the concentration of ethyl carbamate in three different types of soy sauce commercially available in Korea. A total of 90 soy sauces, including 35 fermented, 44 mixed and 11 traditional products, were collected and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::808e819e569a79470f589e265196a64e
https://doi.org/10.1016/j.foodcont.2018.05.042
https://doi.org/10.1016/j.foodcont.2018.05.042
Autor:
Youngbin Jang, Eun-Mi Koh
Publikováno v:
Food Science and Biotechnology. 28:337-345
This study was conducted to compare antioxidant contents and antioxidative activities in the leaves and petioles of six sweet potato varieties, namely Danjami, Hayanmi, Hogammi, Jinyulmi, Poongwonmi, and Yeonjami. Total amount of phenolic acids was h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3292617fcbb5a5b6e8cda7b9d334832
https://doi.org/10.1007/s10068-018-0481-3
https://doi.org/10.1007/s10068-018-0481-3
Publikováno v:
Korean Journal of Food & Cookery Science. 33:121-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b3592bcf297d6b805d6e7967d90abac
https://doi.org/10.9724/kfcs.2017.33.2.121
https://doi.org/10.9724/kfcs.2017.33.2.121
Publikováno v:
Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-9. 9p.
Autor:
Jang, Youngbin, Koh, Eunmi
Publikováno v:
Food Science & Biotechnology; Oct2023, Vol. 32 Issue 11, p1531-1539, 9p