Evaluation of quality characteristics of reduced-salt, low-fat pork sausages with faba bean protein isolate and microbial transglutaminase

Geon Ho Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2022 .10

Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase

Kyeong Hoon Lim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

Physicochemical Properties of Chicken Breast Sausages Containing Psyllium Husk Powder at Different NaCl levels and Its Application to in vitro Digestion Model System

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2023 .10

식품에 미생물 유래 Transglutaminase의 이용 가능성 - 식육 및 수산가공품을 중심으로 -

홍근표 ,  진구복

축산식품과학과 산업

2015 .01

Evaluation of Quality Properties of Low-Fat Model Sausages Containing Salt-Soluble Protein Extracted from Tenebrio molitor Linnaues and Protaetia brevitarsis seulensis Larvae and Transglutaminase

Min Jae Kim ,  Ji Seon Choi ,  Geon Ho Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Study on Changes in Bioactivities of Bioactive Substances Using in vitro Human Digestion Model

Seung Yun Lee

한국식품영양과학회 학술대회발표집

2021 .10

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Choi ,  Yun-Sang ,  Ku 외 12명

한국축산식품학회지

2018 .01

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum ,  Hyeon-Woong ,  Seo 외 9명

한국축산식품학회지

2018 .01

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

The Quality Properties of Traditionally or Naturally Cured Commercial Sausages

Da Hun Jeong ,  Su Min Bae ,  Seonyeong Kang 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Physicochemical properties and microbial counts of low-fat model sausage as affected by various levels of eggplant (solanum melongena) powder-with different drying method

Hanna Sep ,  ina B ,  Sembi 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review

Deokyeong Choe

Food Science and Preservation

2022 .10

Antioxidant and Anti-Microbial Activities of Shiitake By-Product Extract in Fermented Sausages

Hoa Van Ba ,  Hyun-Woo Seo ,  Yunseok Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Da hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Jung ,  Ji-Taek ,  Lee 외 11명

한국축산식품학회지

2018 .01

Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat

Hyo-Seok Moon ,  Hack-Youn Kim ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

돈육 젤라틴의 형태와 Transglutaminase의 첨가 유무에 따른 저지방 모델 소시지의 이화학적 및 조직 특성

임경훈 ,  이창훈 ,  진구복

한국식품영양과학회지

2017 .08

Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals

Seung Yun Lee ,  Da Young Lee ,  Ji Hyeop Kang 외 5명

한국식품영양과학회 학술대회발표집

2021 .10