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  1. No Access

    Article

    Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes

    The effects of steaming time (6, 8, and 10 min), freezing storage period, and re-steaming for thawing on the textural properties of non-glutinous rice cakes (baekseolgi) were investigated. As the steaming time in...

    Eunhye Choi, Hye-Eun Jo, Kee Hyuk Sohn, Tae-Young Kang… in Food Science and Biotechnology (2016)

  2. No Access

    Article

    A dye-incorporated chitosan-based CO2 indicator for monitoring of food quality focusing on makgeolli quality during storage

    A chitosan-based CO2 indicator that exhibits a prominent visual change depending on different CO2 levels was developed. The partial pressure of CO2 in the headspace of food packaging can be considered as a qualit...

    Kyuho Lee, **angpeng Meng, Tae-Young Kang, Sanghoon Ko in Food Science and Biotechnology (2015)

  3. No Access

    Article

    An irreversible ripeness indicator to monitor the CO2 concentration in the headspace of packaged kimchi during storage

    An irreversible chitosan-based indicator has been developed to monitor the kimchi quality corresponding to the partial pressure of CO2 gas in the packaging headspace. For this, 0.3% (w/v) solutions of chitosan an...

    **angpeng Meng, Kyuho Lee, Tae-Young Kang, Sanghoon Ko in Food Science and Biotechnology (2015)