Hasil Pencarian - Seon-Tea Joo

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  1. 1
    Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

    Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System oleh Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

    Diterbitkan 2020-02-01
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  2. 2
    Meat analog as future food: a review

    Meat analog as future food: a review oleh Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2020-03-01
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  3. 3
    The alternative approach of low temperature-long time cooking on bovine meat quality

    The alternative approach of low temperature-long time cooking on bovine meat quality oleh Ishamri Ismail, Young-Hwa Hwang, Allah Bakhsh, Seon-Tea Joo

    Diterbitkan 2019-02-01
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  4. 4
    Effects of carcass weight increase on meat quality and sensory properties of pork loin

    Effects of carcass weight increase on meat quality and sensory properties of pork loin oleh Young-Hwa Hwang, Se-Jin Lee, Eun-Yeong Lee, Seon-Tea Joo

    Diterbitkan 2020-09-01
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  5. 5
    Vascular rinsing and chilling carcasses improves meat quality and food safety: a review

    Vascular rinsing and chilling carcasses improves meat quality and food safety: a review oleh Koeun Hwang, James R. Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2022-05-01
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  6. 6
    Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

    Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System oleh Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2021-11-01
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  7. 7
    A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

    A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration oleh Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2021-03-01
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  8. 8
    Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

    Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects oleh Swati Kumari, Amm Nurul Alam, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2023-12-01
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  9. 9
    Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

    Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket oleh Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee

    Diterbitkan 2018-02-01
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  10. 10
    Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review

    Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review oleh Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, Chan-Jin Kim, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2022-04-01
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  11. 11
    Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat

    Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat oleh Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Yu-Min Son, Allah Bakhsh, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2023-10-01
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  12. 12
    Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario

    Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario oleh AMM Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, Abdul Samad, So-Hee Kim, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2024-07-01
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  13. 13
    Aging mechanism for improving the tenderness and taste characteristics of meat

    Aging mechanism for improving the tenderness and taste characteristics of meat oleh Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang

    Diterbitkan 2023-11-01
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  14. 14
    Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights

    Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights oleh Tae-Whan Park, Eun-Yeong Lee, Yeunhae Jung, Yu Min Son, Sang-Hyon Oh, Doo-Hwan Kim, Chul Young Lee, Seon-Tea Joo, Jae-Cheol Jang

    Diterbitkan 2023-11-01
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  15. 15
    Study on the current research trends and future agenda in animal products: an Asian perspective

    Study on the current research trends and future agenda in animal products: an Asian perspective oleh Seung Yun Lee, Da Young Lee, Ermie Jr Mariano, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Seon-Tea Joo, Sun Jin Hur

    Diterbitkan 2023-11-01
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  16. 16
    Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry

    Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry oleh Abdul Samad, SoHee Kim, Chan Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, AMM Nurul Alam, Ayesha Muazzam, Uzma Bilal, Young-Hwa Hwang, Seon-Tea Joo

    Diterbitkan 2024-12-01
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