Search Results - "Heo, Yena"
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1
Feasibility of using kimchi by-products as a source of functional ingredients
Published in Applied biological chemistry (01-12-2016)“…Baechu and radish are the major by-products generated from kimchi factories. Because vegetable and fruit by-products have abundant functional ingredients, the…”
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2
Feasibility of using kimchi by-products as a source of functional ingredients
Published in Applied biological chemistry (2016)“…Baechu and radish are the major by-products generated from kimchi factories. Because vegetable and fruit by-products have abundant functional ingredients, the…”
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Journal Article -
3
Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta
Published in Journal of food science (01-04-2016)“…The objective of this study was to evaluate the effect of β‐glucan‐rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural…”
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4
Effect of Pleurotus eryngii Mushroom [beta]-Glucan on Quality Characteristics of Common Wheat Pasta
Published in Journal of food science (01-04-2016)“…The objective of this study was to evaluate the effect of [beta]-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural…”
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5
Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
Published in Food science & nutrition (01-05-2019)“…This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture…”
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