Author: "Choi, Soo-Keun" / Topic: quality characteristics - Searchworks@Jio Institute Digital Library Search Results

1. Quality Characteristics of Two-spotted Cricket (Gryllus bimaculatus) Brown Stock by High Pressure Cooking

Author: Kim kibbeum and Choi Soo Keun
Subjects: biology, Ecology, Gryllus bimaculatus, 05 social sciences, Zoology, biology.organism_classification, Toxicology, Ingredient, Cricket, High pressure, Boiling, 0502 economics and business, General Earth and Planetary Sciences, Food material, 050211 marketing, Quantitative Descriptive Analysis, Quality characteristics, Water content, 050212 sport, leisure & tourism, Stock (geology), General Environmental Science, Mathematics
Abstract: This study aimed to make stock for purpose of reducing visual image, and the stock was used with two-spotted cricket as general food material of edible insects. According to the results, color value was darkest and brownest with increased boiling time, salinity and °Brix increased significantly (p
Published: 2017
Full Text: View/download PDF

2. Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process

Author: Choi Soo Keun
Subjects: Pre treatment, 05 social sciences, Shell (structure), Pulp and paper industry, Snow, Fishery, Scientific method, 0502 economics and business, General Earth and Planetary Sciences, Environmental science, 050211 marketing, Quality characteristics, 050212 sport, leisure & tourism, General Environmental Science
Published: 2017
Full Text: View/download PDF

3. Quality Characteristics of Tomato Sauce added withVarious Thickening Agent

Author: Choi Soo Keun
Subjects: Chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, Thickening agent, General Environmental Science
Published: 2016
Full Text: View/download PDF

4. Quality Characteristics of Vanilla Sauce with Various Sweeteners

Author: Choi Soo Keun
Subjects: Materials science, General Earth and Planetary Sciences, Food science, Quality characteristics, Sugar, General Environmental Science
Published: 2016
Full Text: View/download PDF

5. Quality Characteristics of Basil Pesto added with Various Nuts during Storage

Author: Choi Soo Keun
Subjects: Chemistry, 0502 economics and business, 05 social sciences, General Earth and Planetary Sciences, 050211 marketing, Food science, Quality characteristics, 050212 sport, leisure & tourism, General Environmental Science
Published: 2016
Full Text: View/download PDF

6. Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper

Author: Choi Soo Keun
Subjects: Horticulture, Chemistry, Chili pepper, General Earth and Planetary Sciences, Quality characteristics, General Environmental Science
Published: 2015
Full Text: View/download PDF

7. Quality Characteristics of Radish Pickle added with Different Amounts of White wine

Author: Choi Soo Keun and Su-Young Hwang
Subjects: Chemistry, White Wine, General Earth and Planetary Sciences, Food science, Quality characteristics, General Environmental Science
Published: 2015
Full Text: View/download PDF

8. Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)

Author: Su-Young Hwang and Choi Soo Keun
Subjects: Mealworm, biology, Chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, biology.organism_classification, General Environmental Science
Published: 2015
Full Text: View/download PDF

9. Quality Characteristics of Pasta with addition of Mealworm(Tenebrio molitor)

Author: rohjaeseung, Kim kibbeum, Eun-Young Yun, Soo-Hee Kim, and Choi Soo Keun
Subjects: Mealworm, biology, Food science, biology.organism_classification, Quality characteristics, Texture (geology)
Published: 2014
Full Text: View/download PDF

10. Quality Characteristics of Cod Bone Stock Containing Various Amounts of Tomatoes

Author: Choi Soo Keun
Subjects: Fishery, Bone stock, General Earth and Planetary Sciences, Business, Fish stock, Quality characteristics, Stock (geology), General Environmental Science
Published: 2013
Full Text: View/download PDF

11. Quality Characteristics of Mussel Stock with Different Heating Times

Author: Choi Soo Keun and shin kyung eun
Subjects: Fishery, General Earth and Planetary Sciences, Environmental science, Mussel, Heating time, Quality characteristics, Stock (geology), General Environmental Science
Published: 2013
Full Text: View/download PDF

12. Quality Characteristics of Gochujang Containing Various Amounts of Persimmon Syrup

Author: Choi Soo Keun
Subjects: Chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, General Environmental Science
Published: 2013
Full Text: View/download PDF

13. Optimization and Quality Characteristics of Balsamic Vinegar Jelly with Various Gelling Agents

Author: Choi Soo Keun
Subjects: food.ingredient, food, Chemistry, General Earth and Planetary Sciences, Agar, Food science, Quality characteristics, Gelatin, General Environmental Science
Published: 2013
Full Text: View/download PDF

14. Quality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder

Author: Choi Soo Keun and MiLan Park
Subjects: chemistry.chemical_classification, Meju, Materials science, chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, General Environmental Science, Reducing sugar
Published: 2012
Full Text: View/download PDF

15. A Study on the Quality Characteristics of Brown Sauce by the Addition of Red Yeast Rice Powder Roux

Author: Choi Soo Keun
Subjects: Brown sauce, Horticulture, food, Red yeast rice, General Earth and Planetary Sciences, Food science, Biology, Quality characteristics, food.food, General Environmental Science
Published: 2012
Full Text: View/download PDF

16. Quality Characteristics of Teriyaki sauce Added with Different Sweeteners

Author: Eun-Sil Kim, Choi Soo Keun, kim young sik, and Kim Hyun Ah
Subjects: chemistry.chemical_compound, chemistry, General Earth and Planetary Sciences, Food science, Erythritol, Stevioside, Xylitol, Quality characteristics, General Environmental Science
Published: 2012
Full Text: View/download PDF

17. Quality Characteristics of Dak-galbi sauce Containing Various Amounts of Tomatoes

Author: Choi Soo Keun
Subjects: Chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, General Environmental Science
Published: 2011
Full Text: View/download PDF

18. Quality Characteristics of Modified Green Gochujang Prepared with Chengyang Pepper Powder and Roasted Soy Powder

Author: Choi Soo Keun
Subjects: Horticulture, Materials science, Green pepper, Pepper, General Earth and Planetary Sciences, Food science, Quality characteristics, General Environmental Science
Published: 2011
Full Text: View/download PDF

19. A Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine

Author: Kim hyun young, Choi Soo Keun, Soo-Jung Han, and Jong-Wook Lee
Subjects: Wine, media_common.quotation_subject, Environmental science, Quality (business), Food science, Quality characteristics, media_common
Published: 2011
Full Text: View/download PDF

20. The Quality Characteristics of Chicken Stock Containing Various Amounts of Tomato

Author: Choi Soo Keun
Subjects: Horticulture, business.industry, General Earth and Planetary Sciences, Biology, business, Quality characteristics, Chicken bone, Stock (geology), General Environmental Science, Biotechnology
Published: 2010
Full Text: View/download PDF

21. A Study on the Quality Characteristics and Utilization of Jujube Gochujang

Author: Choi Soo Keun
Subjects: Chemistry, business.industry, General Earth and Planetary Sciences, Quality characteristics, business, General Environmental Science, Biotechnology
Published: 2010
Full Text: View/download PDF

22. Quality Characteristics of Bulgogi Seasoning Sauce Prepared with Angelica gigas Nakai Extract and Salted Liquid of Prunus mume

Author: Lee Sang Hwa, MiLan Park, and Choi Soo Keun
Subjects: Prunus, Seasoning, Angelica gigas, biology, Chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, biology.organism_classification, General Environmental Science
Published: 2010
Full Text: View/download PDF

23. Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder

Author: Choi Soo Keun
Subjects: Horticulture, Dioscorea japonica, biology, General Earth and Planetary Sciences, biology.organism_classification, Quality characteristics, General Environmental Science
Published: 2010
Full Text: View/download PDF

24. Quality Characteristics of Pork-rib Sauce in Family Restaurants

Author: Choi Soo Keun
Subjects: General Earth and Planetary Sciences, Food science, Business, Quality characteristics, Preference, General Environmental Science
Published: 2010
Full Text: View/download PDF

25. Quality Characteristics of Tarakjuk added with Ginseng(Panax ginseng C. A. Meyer)

Author: YoungAh Rha and Choi Soo Keun
Subjects: Ginseng, Traditional medicine, General Earth and Planetary Sciences, Biology, Quality characteristics, General Environmental Science
Published: 2009
Full Text: View/download PDF

26. A Study on the Quality Characteristics of Fish Stock by Additions of White Wine

Author: Choi Soo Keun and Hye Hyun Yoon
Subjects: Fishery, White Wine, General Earth and Planetary Sciences, Environmental science, Quality characteristics, Fish stock, General Environmental Science
Published: 2009
Full Text: View/download PDF

27. Quality Characteristics of Demi-glace Sauce with Pine mushroom and mushroom Powder Added

Author: Choi Soo Keun
Subjects: Mushroom, Chemistry, General Earth and Planetary Sciences, Food science, Quality characteristics, General Environmental Science
Published: 2007
Full Text: View/download PDF

28. Quality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method

Author: gwang In Byun and Choi Soo Keun
Subjects: Fishery, High pressure, General Earth and Planetary Sciences, Biology, Quality characteristics, Fish stock, Stock (geology), General Environmental Science
Published: 2007
Full Text: View/download PDF

29. Quality Characteristics of Pumpkin Cream Soup with Rice Powder as a Thickening Agents

Author: Choi Soo Keun, Youngsub Oh, and YoungAh Rha
Subjects: Horticulture, Chemistry, General Earth and Planetary Sciences, Thickening, Food science, Quality characteristics, General Environmental Science
Published: 2007
Full Text: View/download PDF

Searchworks

Select search scope, currently: Articles

Catalog

books, media & more in Jio Institute collections

Articles

journal articles & other e-resources

Refine your results

29 results on '"Choi, Soo-Keun"'

1. Quality Characteristics of Two-spotted Cricket (Gryllus bimaculatus) Brown Stock by High Pressure Cooking

2. Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process

3. Quality Characteristics of Tomato Sauce added withVarious Thickening Agent

4. Quality Characteristics of Vanilla Sauce with Various Sweeteners

5. Quality Characteristics of Basil Pesto added with Various Nuts during Storage

6. Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper

7. Quality Characteristics of Radish Pickle added with Different Amounts of White wine

8. Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)

9. Quality Characteristics of Pasta with addition of Mealworm(Tenebrio molitor)

10. Quality Characteristics of Cod Bone Stock Containing Various Amounts of Tomatoes

11. Quality Characteristics of Mussel Stock with Different Heating Times

12. Quality Characteristics of Gochujang Containing Various Amounts of Persimmon Syrup

13. Optimization and Quality Characteristics of Balsamic Vinegar Jelly with Various Gelling Agents

14. Quality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder

15. A Study on the Quality Characteristics of Brown Sauce by the Addition of Red Yeast Rice Powder Roux

16. Quality Characteristics of Teriyaki sauce Added with Different Sweeteners

17. Quality Characteristics of Dak-galbi sauce Containing Various Amounts of Tomatoes

18. Quality Characteristics of Modified Green Gochujang Prepared with Chengyang Pepper Powder and Roasted Soy Powder

19. A Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine

20. The Quality Characteristics of Chicken Stock Containing Various Amounts of Tomato

21. A Study on the Quality Characteristics and Utilization of Jujube Gochujang

22. Quality Characteristics of Bulgogi Seasoning Sauce Prepared with Angelica gigas Nakai Extract and Salted Liquid of Prunus mume

23. Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder

24. Quality Characteristics of Pork-rib Sauce in Family Restaurants

25. Quality Characteristics of Tarakjuk added with Ginseng(Panax ginseng C. A. Meyer)

26. A Study on the Quality Characteristics of Fish Stock by Additions of White Wine

27. Quality Characteristics of Demi-glace Sauce with Pine mushroom and mushroom Powder Added

28. Quality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method

29. Quality Characteristics of Pumpkin Cream Soup with Rice Powder as a Thickening Agents

Catalog

Searchworks

Select search scope, currently: Articles Catalog books, media & more in Jio Institute collections Articles journal articles & other e-resources

Search

Search Constraints

Refine your results

Search Limiters

Topic

Publication Year Range

Language

Journal

Database

Publisher

29 results on '"Choi, Soo-Keun"'

Search Results

Catalog

Select search scope, currently: Articles

Catalog

books, media & more in Jio Institute collections

Articles

journal articles & other e-resources