Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
The purpose of this study was to investigate sensory characteristics in radishes, processed
through different methods, using chemosensory-assisted instruments. For electronic tongue …
through different methods, using chemosensory-assisted instruments. For electronic tongue …
[HTML][HTML] Physical characterization and manufacturing of frozen meal kit shredded radish using various freezing and thawing conditions
D Kim, JH Nam, JY Hyun, CS Kim, JY Chun - 2022 - e-jkfn.org
This study was conducted to find the optimal freezing and thawing conditions for shredded
radish (0.5× 0.5× 5 cm), which was frozen by conventional slow freezing (− 25 C), or …
radish (0.5× 0.5× 5 cm), which was frozen by conventional slow freezing (− 25 C), or …
[HTML][HTML] Effects of the size and fractions based on molecular weight on sensory characteristics of Jeju winter radish
J Kim, W Baik, G Yoon, S Lee, JY Jung, W Xu, CS Kim… - 2021 - e-jkfn.org
This study was performed to investigate the effect of size and fractions based on the
molecular weight on the sensory and textural properties of winter radishes grown in Jeju …
molecular weight on the sensory and textural properties of winter radishes grown in Jeju …
다양한냉· 해동방법을사용한냉동밀키트무채제조및품질특성관찰
김두리， 남정현， 현지용， 김창숙， 천지연 - 한국식품영양과학회지, 2022 - dbpia.co.kr
본 연구는 밀키트 무채 제조를 위한 무의 최적 냉동 및 해동 분석 조건을 확립하기 위해 다양한
냉동 및 해동 방법에 따른 무의 이화학적 및 영양학적 특성을 비교하였다. 일반냉동 (CF-20° C) …
냉동 및 해동 방법에 따른 무의 이화학적 및 영양학적 특성을 비교하였다. 일반냉동 (CF-20° C) …
[HTML][HTML] The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
JG Yu, H Park, KH Um, WD Chung - foodengprog.kr
This study investigated the quality characteristics of 5 different types of food (beef tenderloin,
Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion …
Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion …
제주월동무크기및분자량에따른분획물의감각특성
김주희， 백운서， 윤경혜， 이상혁， 정지윤， 서위… - 한국식품영양과 …, 2021 - dbpia.co.kr
본 연구에서는 크기에 따른 제주산 월동무의 품질 특성을 알아보기 위해 처리조건을 달리한
월동무 시료를 이용하여 조직감 분석 및 묘사분석을 실시하였다. 생무와 데침무 모두 중간 …
월동무 시료를 이용하여 조직감 분석 및 묘사분석을 실시하였다. 생무와 데침무 모두 중간 …
Method for manufacturing radish meat with rich fiber and texture by processing radish
GS Lee, HJ Lee - US Patent 11,980,208, 2024 - Google Patents
Provided is a method for manufacturing radish meat with rich fiber and texture by processing
radish. The method includes the steps of salting cut radish with salt, drying the salted radish …
radish. The method includes the steps of salting cut radish with salt, drying the salted radish …
냉동방법이품종별복숭아의품질에미치는영향
박종진， 박지현， 손영란， 김경미， 조용식… - Culinary Science & …, 2019 - dbpia.co.kr
Peaches have a short shelf life and harvesting periods, so large quantities are distributed in
a short time. Hence, these causes have some problems to derive low price of peaches, and …
a short time. Hence, these causes have some problems to derive low price of peaches, and …