118 results on '"Kim, Cheon-Jei"'
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2. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages
3. Effect of chicken skin on the quality characteristics of semi-dried restructured jerky
4. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation
5. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties
6. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels
7. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
8. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying
9. Antioxidant effects of lotus ( Nelumbo nucifera ) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination
10. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
11. Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
12. Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
13. Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
14. Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
15. Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
16. Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
17. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
18. Replacement of Pork Meat with Pork Head Meat for Frankfurters
19. Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
20. Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters
21. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
22. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
23. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles
24. Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
25. Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters
26. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
27. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
28. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
29. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels
30. Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
31. Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate
32. Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
33. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
34. Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
35. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
36. Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage
37. Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing
38. Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
39. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky
40. Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets
41. The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308)
42. Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
43. Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
44. Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
45. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
46. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
47. Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage
48. Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat Content
49. Effects of Curing Methods on the Quality Characteristics of Pork Jerky
50. A Water Extract ofArtemisia capillarisPrevents 2,2'-Azobis(2-Amidinopropane) Dihydrochloride-Induced Liver Damage in Rats
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