325 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. Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages
5. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation
6. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties
7. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage
8. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins
9. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties
10. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels
11. Effect of soy sauce type on the quality characteristics of emulsion sausages
12. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters
13. Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage
14. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
15. Quality characteristics of Cheonggukjang containing Phellinus linteus extracts and antitumor effects in hep-2 and SK-MES cells
16. Effects of fat levels on changes in flavor pattern of irradiated pork patties
17. Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork
18. Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets
19. Physicochemical properties of thawed chicken breast as affected by microwave power levels
20. Antioxidant activities of lotus leaves (Nelumbo nucifera) and barley leaves (Hordeum vulgare) extracts
21. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying
22. Effects of irradiation source and dose level on quality characteristics of processed meat products
23. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage
24. 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
25. Effect of irradiated pork on physicochemical properties of meat emulsions
26. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
27. Effects of NaCl/Nitrite Reduction Levels on Quality Characteristics and Storage Stability of Pork Patties
28. Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
29. Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
30. Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
31. Effect of soy sauce on lipid oxidation of irradiated pork patties
32. Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
33. Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
34. Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
35. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
36. Replacement of Pork Meat with Pork Head Meat for Frankfurters
37. Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters
38. Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
39. Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters
40. Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storage
41. Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties
42. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
43. Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties
44. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
45. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles
46. Quality Characteristics on Adding Blood Levels to Blood Sausage
47. Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
48. Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters
49. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
50. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
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