Publications by authors named "Jiyu Choi"
Article Synopsis
- * This study focused on chitin hydrolysis using lysozymes to enhance the quality of bread made with defatted mealworm powder, showing that hydrolysis improved water- and oil-binding capacities, as well as overall bread texture.
- * Results indicated that bread with hydrolyzed mealworm powder exhibited increased moisture content and better sensory acceptability, suggesting that enzymatic hydrolysis can enhance the functional qualities of bakery products made from edible insects.
Nutritional standards are important guidelines for providing students with nutritionally-balanced school meals. This study compared nutrient-based school lunch standards regulated by South Korea, Japan, and Taiwan. The data were collected from relevant literature and websites of each country during September 2014.
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