Search Results - "RHEE, K.S."

Proliferation of endothelial progenitor cells by 11,12-epoxyeicosatrienoic acid in I/R injured rat by Kim, S, Chae, J.K, Young, J.L, Kim, Y.S, Lee, S.H, Lee, S.R, Rhee, K.S, Kim, W.H, Ko, J

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Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat by Han, J., Rhee, K.S.

“…Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat…”
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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation by Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S., Keeton, J.T.

“…Boneless beef roasts ( Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice…”
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Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage by Nuñez de Gonzalez, M.T, Boleman, R.M, Miller, R.K, Keeton, J.T, Rhee, K.S

“…Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene…”
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Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams by Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.M., Rhee, K.S., Keeton, J.T.

“…Boneless ham muscles ( Semimembranosus + Adductor) were injected (20% w/w) with a curing brine containing no plum ingredient (control), fresh plum juice…”
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Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken by Rhee, K.S., Ziprin, Y.A.

“…Ground beef or chicken breast muscle samples — either pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate (to control microbial growth) or not…”
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Lipid Oxidation Potential of Beef, Chicken, and Pork by RHEE, K.S., ANDERSON, L.M., SAMS, A.R.

“…ABSTRACT Beef and pork longissimus dorsi and semimembranosus muscles and chicken breast and thigh muscles were excised 24 hr postmortem from carcasses of…”
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Comparison of flavor changes in cooked–refrigerated beef, pork and chicken meat patties by Rhee, K.S., Anderson, L.M., Sams, A.R.

“…Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by…”
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Extrusion of minced catfish with corn and defatted soy flours for snack foods by Rhee, K.S, Kim, E.S, Kim, B.K, Jung, B.M, Rhee, K.C

“…ABSTRACT Response surface methodology (RSM) with a rotatable central composite design was used to determine an extrusion condition that would produce…”
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Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients by Jamora, J.J, Rhee, K.S

“…Expanded extrudates were produced from pork meat (20%)-defatted soy flour (25%)-corn starch mixture, with or without additional ingredients: onion powder (1%),…”
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Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth by Rhee, K.S. (Texas AandM Univ., College Station, TX.), Krahl, L.M, Lucia, L.M, Acuff, G.R

“…Ground beef muscle pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or not pretreated (NPT) was mixed with sodium lactate (3%), ascorbate…”
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Overexpression of cytochrome P450 2J2 and exogenous 11,12-EET suppress ER stress-induced apoptosis and promote autophagy in DM-induced rats by Kim, S.J., Gao, X., Kim, Y.S., Jung, R.Y., Lee, S.W., Lee, S.R., Rhee, K.S., Kim, W.H., Ko, J.K., Chae, J.K.

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Cytochrome Epoxygenase P450 2j Promote Ppar Α -Mediated Autophagy In Ob-/Ob- Rats by Kim, S., Chae, J., Jung, L., Lee, S., Rhee, K.S., Kim, W., Ko, J., Lee, J., Kim, Y.

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Single-screw extrusion of defatted soy flour, corn starch and raw beef blends by PARK, J., RHEE, K.S., KIM, B.K., RHEE, K.C.

“…Effects of feed moisture, fat and corn starch levels and process temperature on physical properties of extrudates of defatted soy flour-amylose corn starch-raw…”
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Expanded extrudates from corn starch–lamb blends: process optimization using response surface methodology by Rhee, K.S., Cho, S.H., Pradahn, A.M.

“…A central composite second-order design was used to study the effects of feed (raw material blend) moisture, process temperature, and screw speed on expansion…”
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Composition and stability of goat meat patties as affected by breed type and feeding regimen by Rhee, K.S. (Texas AandM Univ., College Station, TX.), Ziprin, Y.A, Bishop, C.E, Waldron, D.F

“…Ground meat patties were made using knife-separable lean (frozen-thawed) composites from meat-type (Spanish, Spanish X Boer) goats assigned to two feeding…”
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High-protein texturized products of defatted soy flour, corn starch and beef: shelf-life, physical and sensory properties by Park, J. (Cheil Food and Chemical, Inc), Rhee, K.S, Kim, B.K, Rhee, K.C

“…Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef,…”
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Lipid classes, fatty acids, flavor and storage stability of washed sheep meat by Rhee, K.S. (Texas AandM University, College Station, TX.), Cho, S.H, Kim, J.O, Kim, M.N

“…Lamb was used tor all experiments, except flavor evaluations for which mutton was used. Washing ground lamb 4 times with high-pH (8.2) tap water, at a…”
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Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage by Ziprin, Y.A. (Texas AandM University, College Station, TX.), Rhee, K.S, Bravo-Gutierrez, L.M, Osburn, W.N

“…One high-fat and four low-fat pork sausage formulations were made: P30 with 30% pork fat (P); P11-W with 11% P and 10% added water (W); P11-WC with 11% P, 9.5%…”
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Mathematical modeling of Tonghae (Korea) circulating fluidized bed combustor (200 MWe) by Rhee, K.S.

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