Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi [0.03%]
辣木粉对tteokgalbi proximate组成、物理化学和质地特性的影响
Jae-Joon Lee,Jisu Lee,Jung-Seok Choi et al.
Jae-Joon Lee et al.
We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.0...
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham [0.03%]
起始菌种和温度对风干火腿风味及感官特性的影响
Sun-Gyeom Kim,Hack-Youn Kim
Sun-Gyeom Kim
This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated ...
Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers [0.03%]
添加牛肝和鸡肝的鸡肉块制品的配方及质量评价
Liaqat Mehmood,Syeda Afnan Mujahid,Sawera Asghar et al.
Liaqat Mehmood et al.
This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moistur...
Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages [0.03%]
蚕豆分离蛋白和微生物转谷氨酰胺酶对改善低盐、低脂肉丸凝胶特性的影响
Geon Ho Kim,Koo Bok Chin
Geon Ho Kim
The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and t...
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive [0.03%]
酵母蛋白水解物的性质表征及其作为饲料添加剂的应用潜力
Ju Hyun Min,Yeon Ju Lee,Hye Jee Kang et al.
Ju Hyun Min et al.
Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hydrolysis has been effectively...
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review [0.03%]
培养肉生产过程和品质的工业研发具有重要意义：综述
Kyu-Min Kang,Dong Bae Lee,Hack-Youn Kim
Kyu-Min Kang
Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with dev...
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods [0.03%]
不同烹调方法对煮熟山羊肉挥发性和非挥发性成分及其风味特性的影响
Sylvia Indriani,Nattanan Srisakultiew,Papungkorn Sangsawad et al.
Sylvia Indriani et al.
Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste acti...
Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Factor-κB (NF-κB) Pathway [0.03%]
Oxya chinensis sinuosa(OC)提取物通过激活 mitogen 激活的蛋白激酶(MAPK)/核因子-κB(NF-κB)途径保护ARPE-19细胞免受氧化应激损伤
Bong Sun Kim,Ra-Yeong Choi,Haeyong Kweon et al.
Bong Sun Kim et al.
Oxya chinensis sinuosa (OC) is a well-known edible insect. Several researches on the health benefits of OC consumption have been performed to date; however, their effect on eye health remains largely unknown. This study aimed to assess the ...
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth [0.03%]
炖煮时间对鸡汤中小分子代谢物、脂肪酸和风味物质的影响
Rong Jia,Yucai Yang,Guozhou Liao et al.
Rong Jia et al.
Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects ...
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices [0.03%]
多种香料改善黑山羊肉条品质及去膻途径的研究
Da-Mi Choi,Hack-Youn Kim,Sol-Hee Lee
Da-Mi Choi
In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties ...