Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes ... was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, ... Our results demonstrate an effective case study and cooking system for beef galbi.
This study was conducted to investigate the quality characteristics of low- fat pork patties containing ... Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content ... properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying.
Its most characteristic feature is the crown-like shape of the tips of its branches. ... The raw fruiting bodies have a peppery taste which usually disappears when cooked. ... These fungi are considered edible when cooked, although some people may experience gastrointestinal upset
As for the participation in cooking and table manners, national characteristics were clearly found out ... the present situations of the participation in cooking and table manners. ... The male participation in cooking in both countries was found in younger generations and that of fathers
These diets have three different characteristics such as convenience, ingredients, and positive and negative ... Therefore, people should have think about what diets people choose, also above three characteristics ... characteristics such as availabilities, ingredients, and effects on human health.
This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in ... For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness ... Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased.
Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and ... preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics ... Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely
journal trend, research subject trend, research target
trend and characteristics of research methods ... The 68 registered research papers on cooking activity were analyzed by the
categories of year and academic ... The study aims to analyze the overall trend for cooking activity-related researches
registered on domestic
There were no significant differences in growth performance and carcass characteristics of pigs among ... Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force (kg/cm2) were ... This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics
This study examined antioxidative activities and quality characteristics of noodle produced with the ... cooked noodles with 1.0% pine needle powder showed the highest value. ... The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the
The turbidity of cooked water increased significantly with 5% cactus powder content. ... The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% ... Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased
A cooked sauce is combination of a fat, thickener, and liquid. ... The degree of thickness of the sauce will vary with the proportions of the ingredients, the gelling characteristics ... of the thickener, and the length of the cooking time.
characteristics. ... of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, ... of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length
As a result ofcomparing the formal characteristics of the bowl used for cooking and those not used for ... that mainly bowl(Balhyoungtogi) had a role of cooking function. ... This paper dealt with mainly the cooking pottery among plain coarse pottery(Mumun pottery)excavated in
According to the textural characteristics of cooked brown rice when using the Tensipresser, the hardness ... to investigate the physicochemical, hydration and textural properties related to eating quality of cooked ... Rice (Oryza sativa L.) is one of the most important staple foods in Korea and the consumption of brown
were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), ... This study was designed to evaluate the sensory characteristics and consumer preference of dog meat ... On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat
They have utilized garlic, chili, and lots of spices for cooking, and also tried to develop their food ... A flavor of cheese has a variety of characteristics depending on the location because it is quite different ... have cross-cultural experiences.
, and packaging and development of cooking appliances. ... Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and ... Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics
This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced ... Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged ... , and chewiness.
characteristics by observation and interview. ... The simple and specialized menu increased both the cooking efficiency and food quality while it reduced ... The secret recipes for cooking, invented by their founders, were passed on from generation to generation