Preparation of Jelly Using Enzyme Soluble Extracts of SeaMustard(Undaria pinnatifida)
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Park, In-Bae
(Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Kim, Seon-Jae (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) Ma, Seung-Jin (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) Park, Jeong-Wook (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) Jung, Soon-Teck (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) |
1 |
Optimum conditions for extracting alginic acid from Undaria pinnatifida and amino acid composition of its extraction residue
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2 |
Studies on the efficient extration process of alginic acid in sea tangle
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3 |
Official Method of Analysis
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4 |
Effects of seaweed extracts and corn starch on the characteristics of acorns Mooks
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5 |
Instrumental and sensory characteristics of jelly
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6 |
The effect of ingredients on the hardness of ginseng jelly by response surface methodology
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7 |
Development of jelly fortified with lactic acid fermented prickly pear extract
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DOI |
8 |
Development of combined method for extraction of sea tangle
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9 |
Effect of temperature on some quality characteristics of aqueous extracts of sea mustard
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10 |
Development of combined method for effective extraction of sea mustard
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11 |
Inhibition of xanthine oxidase by seaweed extracts
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12 |
Effect of HCl, sugar, salt and sequestrants on some quality properties of aqueous extracts of sea mustard
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13 |
Studies on the manufacture of Underia pinnatifida laver and it's physicochemical properties-I. Histochemical properties
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14 |
Studies on the manufacture of Undaria pinnatifida laver and it's physicochemical properties-II. Chemical composition
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15 |
Quality changes of meat patties by the addition of sea mustard paste
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16 |
Effect of seaweeds addition on the physicochemical characteristics of soybean curd
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17 |
Physicochemical and sensory characteristics of cake added sea mustard and sea tangle powder
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18 |
Lipids of the marine red algae, chondrus crispus and polysiphonia lanosa
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DOI |
19 |
Fatty acid composition of Miyeok(Undaria pinnatifida) and Pare(Enteromorpha compressa)
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20 |
Pretreatment conditions of Porphyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional alage-tea
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21 |
Manufacture of citron jelly using the citronextract
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22 |
Studies on making jelly and mold salad with grape extract
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23 |
Influence of carrageenan addition on the rheological properties of Omija extract jelly
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24 |
Influence of carrageenan and pectin addition on the rheological properties of Omija extract jelly
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25 |
Quality charateristics of Omija jelly prepared with various starches
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26 |
Food hydrocolloids, Volume II
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27 |
Kopelman and cogan: The extraction of carrageenan and its effect on the gel texture
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28 |
Textural properties of ginger jelly
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29 |
Optimization of jelly with addition of green tea powder using a response surface methodology
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30 |
Preparation of Mook with sea mustard and sea tangle -1. The optimum conditions of sea mustard and sea tangle Mooks
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31 |
Preparation of Mook with sea mustard and sea tangle -2. Calcium contents and histochemical changes during processing Mooks
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32 |
Effect of low-molecularization on rheological properties of alginate
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33 |
Isolation and purification of fucoidans from Laminaria religiosa and Undaria pinnatifida in Korea
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