The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest ... This study investigated quality characteristics and antioxidant activity of beetroots after blanching ... highest scavenging activity.
This study was conducted with the purpose of investigating the rheological characteristics of noodle ... The dough’s tensile strength after cooking was increased in proportion to the additional amount of konjac ... content was increased.
This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, ... Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased ... The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365
The cooking loss of breast meat was significantly lower in the chick fed AE than that of control. ... (AE) treated feeds on body performance, breast meat composition and characteristics in broilers. ... did not influenced breast meat characteristics of broiler chicks 강원대학교 동물자원공동연구소 동물자원연구 고용균, 공유진, 신종서
and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date ... A significant positive result of the external characteristics of convenience food purchase (p<0.05 ... A significant positive result of the internal characteristics of convenience foods purchase (p<0.05
This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ... ”, “cooked rice aroma”, “sweet taste”, “texture cohesiveness”, “thickness”, and “stickiness” than the ... The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control
Korean organic Hanwoo was compared to imported beefs from the America and Australia on the quality characteristics ... After cooking, share force was significantly lower in Hanwoo than imported beefs. ... 21 days at 4C.
In this study, we examine the Chinese and Korean meanings of the ‘火部’ Chinese monosyllabic cooking verbs ... interpretations in the (Hanilseonman) New Dictionary is examined, and the prominent interpretation methods and characteristics ... characters.
with cooked rice as a soup or paste. ... Three samples that gave sour taste organoleptically were collected and analyzed their characteristics ... such as pH, moisture content, acidity and microbial counts.
When asked for their estimation of an appropriate self-pay when participating in a cooking class, 39.8% ... Participants responded to questions on general characteristics, dietary problems, and the need for dietary ... ‘at campuses’.
Chinese people love food, especially the elderly, more keen to cook for themselves, as the production ... and psychological characteristics of the elderly from two dimensions, combines the concepts and principles ... This paper takes the elderly with self-care ability as the research object, analyzes the physiological characteristics
The main reason for consuming processed food was easy-to-cook. ... majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues ... These results suggest the need to provide correct information concerning nutrition to college students
The appearance characteristics and quality of medium-short grain milled rice between the exported Korean ... The sensory test of rice by the experts, cooked rice of the exported was evaluated to be good for all ... , and the imported rice from Japan and Taiwan in Chinese circulating marketing.
The incorporation of NC and PE led to a significant (p < 0.05) reduction of pH, cooking loss, and ... Our results suggest that fresh pork patties with paprika extract can enhance quality characteristics, ... These pork patties were stored at a temperature of 7 °C for 7 days, and the degree of quality characteristics
powder(CP) and cooking method(boiling vs smoking). ... +Konjac flour(KF) on quality characteristics of LFS were also investigated. ... as compared to the control(p<0.05).
Recently, Sunshik has been issued because of easy-cook and well-being food. ... Typical morphology of B. cereus isolated from Sunshik was observed on MYP agar and then further characteristics ... The Z-value was calculated 12.8 ℃ in Sunshik sample inoculated with B. cereus.
and physicochemical characteristics in Hanwoo striploin. ... No difference was observed in pH, cooking loss, shear force and color, while water holding capacity(WHC ... Moisture(64.13~65.00%), crude ash (1.47~1.69%), crude protein(19.56~20.25%) and crude fat(15.69~15.88%
It continues to wriggle until it is completely cooked over the fire. ... One identity that runs through these characteristics is ‘resistance’. 대한중국학회 中國學 나도원 ... , cultural, and political beliefs and values.
In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, ... of cooked rice was decreased with soaking than without soaking. ... Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical
First, rice soup shows the characteristic of areas in Korea. ... Second, rice soup shows the history characteristics of Korea. ... The people miss the taste of food that their grandparents or parents used to cook and remember the love