154 results on '"Jung, Samooel"'
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2. Comparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles
3. The Effect of Irradiation on Meat Products
4. Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat products
5. Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model
6. Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood
7. Hyperspectral imaging–based assessment of fresh meat quality: Progress and applications
8. Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat
9. Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae
10. Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
11. Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments
12. Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods
13. Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage
14. Quality properties of pork gel manufactured by the pork treated with high hydrostatic pressure without phosphate
15. Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate
16. Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel
17. The Synergistic Effect of Frozen Hot-Boned Meat and Myofibrillar Protein in Phosphate-Free Meat Emulsion: Effects on Rheological and Functional Properties
18. Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
19. Higher protein digestibility of chicken thigh than breast muscle in an in vitro elderly digestion model
20. Prediction of cooking loss of pork belly using quality properties of pork loin
21. Freezing-induced denaturation of myofibrillar proteins in frozen meat
22. Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
23. Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
24. Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing
25. Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein
26. Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting
27. Effects of Protein-Reducing Sugar Conjugate as a Phosphate Substitute on Meat Emulsion Quality
28. Effects of the Raising Period on Meat Quality in Two New Strains of Korean Native Chicken
29. Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
30. Improvement of meat protein digestibility in infants and the elderly
31. Understanding protein digestion in infants and the elderly: Currentin vitrodigestion models
32. Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930]
33. Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model
34. Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review
35. Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems
36. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
37. Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review
38. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam
39. Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
40. Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
41. Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis
42. Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting
43. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin
44. No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma
45. Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae
46. Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing
47. Substitution of Phosphate and ISP by Allomyrina dichotoma Larvae Powder in Emulsion Sausage
48. 밤 분말이 첨가된 우육 패티의 품질 특성
49. Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system
50. Increased protein digestibility of beef with aging in an infant in vitro digestion model
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