Author: "Hong, J.H." / Journal: journal of food science - Searchworks@Jio Institute Digital Library Search Results

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Your search keyword '"Hong, J.H."' showing total 8 results

Start Over Author "Hong, J.H." Journal journal of food science

8 results on '"Hong, J.H."'

1. Maintaining quality of fresh-cut tomato slices through modified atmosphere packaging and low temperature storage

Author: Hong, J.H. and Gross, K.C.
Subjects: Food research -- Case studies, Modified-atmosphere packaging -- Research, Tomatoes -- Protection and preservation, Business, Food/cooking/nutrition
Abstract: Research describing the effects of various modified atmosphere packaging conditions is presented. In particular the quality, shelf life and effects of chilling on fresh cut tomato slices are investigated.
Published: 2001

2. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup

Author: Hong, J.H., Jung, D.W., Kim, Y.S., Lee, S.M., and Kim, K.O.
Subjects: Beef -- Recipes and menus, Consumer preferences -- Analysis, Glutathione -- Chemical properties, Glutathione -- Usage, Maillard reaction -- Analysis, Business, Food/cooking/nutrition
Published: 2010

3. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)

Author: Kim, H.G., Hong, J.H., Song, C.K., Shin, H.W., and Kim, K.O.
Subjects: Consumer preferences -- Analysis, Fermentation -- Analysis, Miso -- Quality management, Business, Food/cooking/nutrition
Published: 2010

4. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG

Author: Kim, K.O., Hong, J.H., and Jung, D.W.
Subjects: Glutathione -- Usage, Principal components analysis -- Usage, Least squares -- Usage, Beef -- Recipes and menus, Monosodium glutamate -- Usage, Consumer preferences -- Analysis, Business, Food/cooking/nutrition
Published: 2010

5. Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods

Author: Yoon, E.K., primary, Hong, J.H., additional, Lê, S., additional, and Kim, K.O., additional
Published: 2011
Full Text: View/download PDF

6. Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef)

Author: Hong, J.H., primary, Yoon, E.K., additional, Chung, S.J., additional, Chung, L., additional, Cha, S.M., additional, O’Mahony, M., additional, Vickers, Z., additional, and Kim, K.O., additional
Published: 2011
Full Text: View/download PDF

7. Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions

Author: Kwon, G.Y., primary, Hong, J.H., additional, Kim, Y.S., additional, Lee, S.M., additional, and Kim, K.O., additional
Published: 2011
Full Text: View/download PDF

8. Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSG

Author: Jung, D.W., primary, Hong, J.H., additional, and Kim, K.O., additional
Published: 2010
Full Text: View/download PDF

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