Search Results - "Rhee, K.C."

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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Aqueous extraction and membrane techniques improve coconut protein concentrate functionality by Kwon, K.S. (The Texas AandM University System, College Station, TX.), Bae, D, Park, K.H, Rhee, K.C

“…Functional properties of coconut protein concentrates (CPC) from fresh coconut meat and commercial desiccated coconut meat were assessed and compared with…”
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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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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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Production and processing of soybeans and nutrition and safety of isoflavone and other soy products for human health by Choi, Myung-Sook, Rhee, Khee Choon

“…Functional foods are intended to help consumers reduce or manage the risks for certain diseases while maintaining body function and structure. Functional foods…”
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Bench-scale membrane degumming of crude vegetable oil: Process optimization by Lin, L., Rhee, K.C., Koseoglu, S.S.

“…Crude vegetable oils contain various minor substances such as phospholipids, coloring pigments, and free fatty acids (FFA) that may affect the quality of the…”
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Fatty acid composition of goat diets vs intramuscular fat by Rhee, K.S, Waldron, D.F, Ziprin, Y.A, Rhee, K.C

“…Twenty Boer x Spanish goats, at the age range of 90–118 days, were assigned to two dietary treatments, with 10 animals fed a grain ration (G) and the other 10…”
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Carcass traits of Rambouillet and Merino × Rambouillet lambs and fatty acid profiles of muscle and subcutaneous adipose tissues as affected by new sheep production system by Rhee, Ki Soon, Lupton, C.J., Ziprin, Y.A., Rhee, K.C.

“…Rambouillet and Merino×Rambouillet lambs were assigned to production systems varying in physical environment and diet: RF (raised-floor, open-sided barn/85%…”
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EXTRUSION OF MINCED CATFISH WITH CORN AND DEFATTED SOY FLOURS FOR SNACK FOODS: EXTRUSION OF MINCED CATFISH by RHEE, K.S., KIM, E.S., KIM, B.K., JUNG, B.M., RHEE, K.C.

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Fractionation and Characterization of Proteins from Coconut (Cocos nucifera L.) by Kwon, Kisung, Park, Kwan Hwa, Rhee, Khee Choon

“…Five protein fractions (albumins, globulins, prolamines, glutelins-1, and glutelins-2) from defatted coconut flour were fractionated and then characterized by…”
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Effects of sheep production systems on oxidative storage stability of lean lamb patties by Rhee, Ki Soon, Lupton, C.J., Ziprin, Y.A., Rhee, K.C.

“…Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals…”
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Alkali-modified soy proteins: effect of salts and disulfide bond cleavage on adhesion and viscosity by Kalapathy, U. (University of Arkansas, Fayetteville, AR.), Hettiarachchy, N.S, Myers, D, Rhee, K.C

“…Soy protein isolates were treated with NaCl, Na2SO4, or Na2SO3 (disulfide bond‐cleaving agent) at a pH of 10.0 and 50°C, and the effects of these salts on…”
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Destruction of aflatoxins [Aspergillus flavus, Aspergillus parasiticus] in peanut protein isolates by sodium hypochlorite [Food decontamination] by Natarajan, K.R, Rhee, K.C, Cater, C.M, Mattil, K.F

“…Sodium hypochlorite has been tested for destruction of aflatoxins during the preparation of peanut protein isolates from raw peanuts and defatted peanut meal…”
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Functional properties of proteolytic enzyme modified soy protein isolate by Kim, Sook Y, Park, Peter S. W, Rhee, Khee C

“…The effects of proteolytic enzyme modification of soy protein isolate (SPI) on its molecular and functional properties were evaluated by treating a commercial…”
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Effect of drying methods on molecular properties and functionalities of disulfide bond-cleaved soy proteins by Kalapathy, U. (University of Arkansas, Fayetteville, AR.), Hettiarachchy, N.S, Rhee, K.C

“…Effects of drying methods on hydrophobicity, solubility, water hydration capacity, viscosity, and adhesive strength of soy protein isolates treated with Na2SO3…”
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Emulsifying capacity of coconut proteins as a function of salt, phosphate, and temperature by Kwon, K.S. (Korea Food and Drug Administration, Pusan, Korea.), Rhee, K.C

“…Nitrogen solubilities of proteins in defatted coconut flour (CF) and coconut protein concentrate (CPC), prepared by ultrafiltration, were determined in water…”
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Textural properties of cheese analogs containing proteolytic enzyme-modified soy protein isolates by Kim S.Y, Park P.S.W, Rhee K.C

“…Cheese analogs were prepared from untreated or proteolytically modified soy protein isolates (SPIs), replacing 60% of casein, to explore their potential to…”
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Soy protein ingredients prepared by new processes: aqueous processing and industrial membrane isolation by Lawhon, J.T, Rhee, K.C, Lusas, E.W

“…The production of food ingredients from undefatted soybeans by aqueous processing and isolation of protein from soy flour by ultrafiltration membranes has been…”
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Mechanical and structural evaluation of texturized soy proteins of varying protein content by KAZEMZADEH, M, DIEHL, K. C. JR, RHEE, K. C, DAHM, P. F

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Effect of succinylation of cottonseed flour during protein extraction on the yield and some of the properties of protein isolates by Choi, Y. R., Lusas, E. W., Rhee, K. C.

“…A new method has been developed to improve extraction and recovery of protein isolates, which are highly water‐soluble, low in sensitivity to calcium…”
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