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Effect of Vinegar on the Solubility of Calcium
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 calciumExpand
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Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng
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 andExpand
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Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time
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 thanExpand
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Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions
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
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Functional Properties of Hydrolysate Soy Milk and Whole Soy Milk
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 soyExpand
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Property Changes of Mung Bean Depending on Hydrolysis Conditions
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 temperatureExpand
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Protein Changes in Soymilk and Whole Soymilk due to Enzymatic Hydrolysis
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 weightExpand
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Changes in Properties of Deer Antler by Proteolysis and Extraction Conditions
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 deerExpand
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Chemical Composition of Petals of Chrysanthemum spp.
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 ChrysanthemumExpand
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Quality Changes in Pulp-containing Apple Juice upon Addition of Vitamin C
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 acidityExpand
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