FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W383891978> ?p ?o ?g. }

• W383891978 endingPage "49" @default.
• W383891978 startingPage "42" @default.
• W383891978 abstract "This study was developed a multi-step process of functional jungkwa preparation from jujube fruits to prepare a new processed food, and investigated on the quality of jujube jungkwa. The weight of jujube fruits notably increased during the second processing, compared with jungkwa prepared from dried jujube fruits using an osmosis drying treatment. The weight of jungkwa produced in the second processing step was less than those in the first step. The Hunter values (L, a, b) of dried jujube fruits after the first processing were less than those of control jujube fruits. The L value did not change after the second processing of jujube jungkwa, but the a and b values were markedly decreased. However, the Hunter values did not change during the third processing step. The moisture content of dried jujube fruit, and dried fruit treated by supplementary drying (DDJF) was 37.74 and 35.93%, respectively, and that of dried fruit treated by osmosis drying was 40.42%. The moisture content of dried jujube fruit after the second processing decreased by 2-10%, and by 4-10% after the third processing. The reabsorption ratio of jujube jungkwa after the second processing was 16.93%, and that of jungkwa produced from osmosis-dried fruit 24.81%. The strength and hardness of dried jujube fruit treated with supplementary drying (DDJF) were higher, at 3 and 2, respectively, compared to the values of dried jujube fruit. The rheology of jujube fruit and jungkwa did not change during the second processing. The color, glossiness, acceptability of appearance, flavor, and overall acceptability of dried jujube fruit treated by osmosis drying as the second processing step were somewhat higher than those of fruit processed by other methods. The scores for appearance, flavor, chewiness, after taste, and overall acceptability of dried fruits treated with supplementary drying as the third processing step were somewhat greater than those of fruit prepared by other means. Accordingly, we have developed a process for preparation of jungkwa from dried jujube fruit treated by supplementary drying and osmosis drying as the second and third processing steps." @default.
• W383891978 created "2016-06-24" @default.
• W383891978 creator A5036127190 @default.
• W383891978 creator A5048809724 @default.
• W383891978 creator A5085379250 @default.
• W383891978 date "2010-01-01" @default.
• W383891978 modified "2023-09-24" @default.
• W383891978 title "Study on the Quality and Process of Jujube Fruit Jungkwa" @default.
• W383891978 cites W2001796616 @default.
• W383891978 cites W2622975241 @default.
• W383891978 cites W68468778 @default.
• W383891978 cites W915403169 @default.
• W383891978 hasPublicationYear "2010" @default.
• W383891978 type Work @default.
• W383891978 sameAs 383891978 @default.
• W383891978 citedByCount "1" @default.
• W383891978 countsByYear W3838919782017 @default.
• W383891978 crossrefType "journal-article" @default.
• W383891978 hasAuthorship W383891978A5036127190 @default.
• W383891978 hasAuthorship W383891978A5048809724 @default.
• W383891978 hasAuthorship W383891978A5085379250 @default.
• W383891978 hasConcept C127413603 @default.
• W383891978 hasConcept C144027150 @default.
• W383891978 hasConcept C176864760 @default.
• W383891978 hasConcept C178790620 @default.
• W383891978 hasConcept C185592680 @default.
• W383891978 hasConcept C187320778 @default.
• W383891978 hasConcept C24939127 @default.
• W383891978 hasConcept C3017424494 @default.
• W383891978 hasConcept C31903555 @default.
• W383891978 hasConcept C86803240 @default.
• W383891978 hasConceptScore W383891978C127413603 @default.
• W383891978 hasConceptScore W383891978C144027150 @default.
• W383891978 hasConceptScore W383891978C176864760 @default.
• W383891978 hasConceptScore W383891978C178790620 @default.
• W383891978 hasConceptScore W383891978C185592680 @default.
• W383891978 hasConceptScore W383891978C187320778 @default.
• W383891978 hasConceptScore W383891978C24939127 @default.
• W383891978 hasConceptScore W383891978C3017424494 @default.
• W383891978 hasConceptScore W383891978C31903555 @default.
• W383891978 hasConceptScore W383891978C86803240 @default.
• W383891978 hasIssue "1" @default.
• W383891978 hasLocation W3838919781 @default.
• W383891978 hasOpenAccess W383891978 @default.
• W383891978 hasPrimaryLocation W3838919781 @default.
• W383891978 hasRelatedWork W1932889722 @default.
• W383891978 hasRelatedWork W2260358966 @default.
• W383891978 hasRelatedWork W2288134215 @default.
• W383891978 hasRelatedWork W2329327241 @default.
• W383891978 hasRelatedWork W2352813465 @default.
• W383891978 hasRelatedWork W2374030016 @default.
• W383891978 hasRelatedWork W2378867520 @default.
• W383891978 hasRelatedWork W2379512828 @default.
• W383891978 hasRelatedWork W269364887 @default.
• W383891978 hasRelatedWork W2746340195 @default.
• W383891978 hasRelatedWork W2792363340 @default.
• W383891978 hasRelatedWork W3109247349 @default.
• W383891978 hasRelatedWork W3130318351 @default.
• W383891978 hasRelatedWork W3131891061 @default.
• W383891978 hasRelatedWork W2781560891 @default.
• W383891978 hasRelatedWork W2833644595 @default.
• W383891978 hasRelatedWork W2835781573 @default.
• W383891978 hasRelatedWork W2838671409 @default.
• W383891978 hasRelatedWork W2858954348 @default.
• W383891978 hasRelatedWork W2862440941 @default.
• W383891978 hasVolume "17" @default.
• W383891978 isParatext "false" @default.
• W383891978 isRetracted "false" @default.
• W383891978 magId "383891978" @default.
• W383891978 workType "article" @default.