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Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solventopen access

Kang, Sung-Won; Rahman, M. Shafiur; Kim, Ah-Na; Lee, Kyo-Yeon; Park, Chan-Yang; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.54, no.8, pp 2485 - 2493PublisherSPRINGER INDIA
SCIESCOPUSKCI
Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydrationopen access

Yang, Han-Sul; Kang, Sung-Won; Joo, Seon-Tea; Choi, Sung-Gil

ArticleIssue Date2012CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.32, no.3, pp 285 - 292PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solventopen access

Kang, Sung-Won; Kim, Hye-Min; Rahman, M. Shafiur; Kim, Ah-Na; Yang, Han-Sul; Choi, Sung-Gil

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.1, pp 29 - 37PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

Yang, Han-Sul; Kang, Sung-Won; Jeong, Jin-Yeon; Chun, Ji-Yeon; Joo, Seon-Tea; Park, Gu-Boo; Choi, Sung-Gil

ArticleIssue Date2009CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.4, pp 985 - 990PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCISCIESCOPUS
Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Gul, Khalid; Kang, Sung-Won; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.100, pp 237 - 243PublisherAcademic Press
SCIESCOPUS
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levelsopen access

Kang, Sung-Won; Rahman, M. Shafiur; Kim, Ah-Na; Lee, Kyo-Yeon; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2018CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.55, no.7, pp 2712 - 2720PublisherSPRINGER INDIA
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