Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

Tangwatcha ,  in ,  Pussadee 외 7명

Food science of animal resources

2019 .01

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Hong ,  Go-Eun ,  Kim 외 5명

한국축산식품학회지

2015 .01

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ismail ,  Isham ,  i 외 4명

Food science of animal resources

2019 .01

Effects of Cooking Temperature and Time on Textural Properties and Protein Denaturation of Sous-vide Treated Beef

Eun-Jung Lee ,  Su-In Hwang ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2017 .10

A Study on the Physicochemical Properties of Okra according to Cooking Method

Taenam Lee ,  Dah-Sol Kim ,  Nami Joo

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji ,  Da-Som ,  Kim 외 11명

Food science of animal resources

2019 .01

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

Jeong ,  Kiyoung ,  O 외 5명

한국축산식품학회지

2018 .01

Effect of the Addition of Green Tea on the Quality and Antioxidant Properties of Textured Vegetable Protein

Xuelian Ma ,  Gihyung Ryu

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method

Ki Youeng Joung ,  Hyeonbin O ,  So Yeon Shin 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Quality Characteristics of Soy Protein According to the Extraction pH Conditions

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

염지제 농도 및 시간에 따른 Textured Vegetable Protein의 품질 특성 변화

이재준 ,  윤아름 ,  이예진 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Optimization of Mixing Ratio for Sausage Analog Made with Textured Vegetable Protein

Ha Young Song ,  Yeon Jae Jo ,  Yun Jo Jung 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Optimization of Hydrolysis Conditions for the Preparation of Soy Peptides from Soy Protein Isolates by Alkaline Protease

Yang Hou ,  Yookyung Kim

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Barrel Temperature, Screw Speed, and Moisture Contents on Characteristics of Extruded Soy Protein

Woo Young Pa ,  k ,  Gi Hyung Ryu 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Novel High-Moisture Meat Analog Based on Potato Protein and Evaluation of the Impact of Potato and Soy Protein Interactions on Quality Attributes

Ji Sou Lyu ,  Jeong Hyun Lee ,  Yoojung Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10

Novel application of ground bioresorbable silica gel fiber during high moisture extrusion to manufacture textured soy proteins as a plant-based meat alternative

You Jeong Jeong ,  So Hyeon Kim ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2021 .10

염지 Textured Vegetable Protein의 가열 후 이화학적 특성변화

윤아름 ,  이재준 ,  이예진 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Full Fat Soy-Based High Moisture Meat Analogs: Effects of Formulations on Product Properties

The-Thi ,  i Maung ,  Bon-Yeob Gu 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06