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- Publications
- Influence
Effect of Vinegar on the Solubility of Calcium
- Se-Young Jang, Chang-Ho Baek, Kyou-Ho Jeong, Nan-Young Park, Yong-jin Jeong
- Chemistry
- 2005
This study was performed to investigate the effect of vinegar on the solubility of 3 types of calcium. After solubilized, total acidity and calcium content were increased as initial acid and calcium… Expand
- 6
- 1
Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng
- Nan-Young Park, Jong-Hwon Seong, Myung-Sook Choi, Kwang-Deog Moon, J. Kwon, Yong-jin Jeong
- Chemistry
- 31 March 2008
Dept. of Food Science and Technology, Keimyung University, Daegu 704-701, KoreaAbstractTo utilize Cheonggukjang as a raw material of diverse foods, the quality characteristics of Cheonggukjang and… Expand
Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time
- Se-Young Jang, Kyung-A Sin, +4 authors Yong-jin Jeong
- Chemistry
- 31 October 2008
This study investigated quality changes and functions of low-molecular soymilk according to hydrolysis time (30, 60, and 90 minutes). According to the results, pH of hydrolyzed groups were lower than… Expand
Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions
- Se-Young Jang, Young-Ah Gu, Nan-Young Park, In-sun Kim, Yong-jin Jeong
- Chemistry
- 2007
In this study, the characteristic qualities of whole soymilk were examined based on differing hydrolysis condition. The results showed that as the concentration of enzyme preparation(KMF-G) increase,… Expand
- 4
Functional Properties of Hydrolysate Soy Milk and Whole Soy Milk
- Se-Young Jang, Kyung-A Sin, Nan-Young Park, Kwang-Woong Bang, J. Kim, Yong-jin Jeong
- Chemistry
- 2008
This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy… Expand
- 4
Property Changes of Mung Bean Depending on Hydrolysis Conditions
- Young-Ah Gu, Se-Young Jang, Nan-Young Park, Chae-Ryun Mun, Ok-Mi Kim, Yong-jin Jeong
- Chemistry
- 2006
The properties of mung bean were investigated depending on hydrolysis condition. The results showed that enzyme treatments (-amylase and protease each at 0.1% (w/w)) by varying hydrolysis temperature… Expand
- 6
Protein Changes in Soymilk and Whole Soymilk due to Enzymatic Hydrolysis
- Se-Young Jang, Kyung-A Sin, Nan-Young Park, Kwang-Woong Bang, Yong-jin Jeong
- Chemistry
- 2008
This study investigated protein changes in soymilk and whole soymilk due to enzymatic hydrolysis. The total free amino acid contents of low molecular weight soymilk (LSM) and low molecular weight… Expand
- 5
- PDF
Changes in Properties of Deer Antler by Proteolysis and Extraction Conditions
- Jae-Hwa Kim, Cheol-Jae Yoo, Kyung-A Sin, Se-Young Jang, Nan-Young Park, Yong-jin Jeong
- Chemistry
- 31 January 2011
This study was conducted to investigate the proteolysis and extraction conditions of deer antler for application of food materials. ProteAX (A) was the most effective enzyme for proteolysis of deer… Expand
Chemical Composition of Petals of Chrysanthemum spp.
- Nan-Young Park, J. Kwon
- Chemistry
- 1 December 1997
Chemical compositions of petals of Chrysanthemum spp. were determined to renew its interest as a food material. The moisture contents of wild Chrysanthemum boreale and holticulturized Chrysanthemum… Expand
- 8
Quality Changes in Pulp-containing Apple Juice upon Addition of Vitamin C
- Nan-Young Park, Jae-Hhoa Kim, Ji-Hyung Seo, Sang-Cheul Woo, Yong-jin Jeong
- Chemistry
- 2010
We investigated changes in the quality of pulp-containing apple juice, during storage, after addition of various amounts of vitamin C, which was stable over time. Neither sugar content nor acidity… Expand
- 4