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Author: AMM Nurul Alam

5 Articles are founded.

Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
AMM Nurul Alam, Eun-Yeong Lee, Md. Jakir Hossain, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e43
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Umami Characteristics and Taste Improvement Mechanism of Meat
Md. Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
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The application of high-intensity ultrasound on wet-dry combined aged pork loin induces physicochemical and oxidative alterations
Yu-Min Son, Eun-Yeong Lee, AMM Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo
Food Sci Anim Resour 2024 [published online ahead of print: Mar 21, 2024]
https://doi.org/10.5851/kosfa.2024.e26
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Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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