Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Sun, Jin"'
Publikováno v:
Food science and biotechnology. 28(3)
The purpose of this study was to compare change in microbial contents between sausages with five mixed Kimchi starter culture (T1) and commercial lactic acid bacterial (LAB) (T2) during fermentation, and to screen manufacturing facilities for microbi
Publikováno v:
Food Science and Biotechnology. 22:1717-1724
The quality characteristics of cheonggukjang containing Phellinus linteus extracts (PLE) and its cytotoxicity in Hep-2 and SK-MS-cells were investigated. Cheonggukjang containing 0.3% PLE showed the highest protease activity (7th aging day). The redu
Publikováno v:
Food Science and Biotechnology. 21:1557-1563
In order to obtain basic data required for utilization of guava leaf as a functional substance, the antioxidant activities of aqueous extracts from 3 cultivars of guava leaf (‘Apple color’, ‘Ruby’, and ‘Safeda’) were examined. The total p
Publikováno v:
Food Science and Biotechnology. 21:1359-1365
To compare the mung bean starches (MBS) and starch gel properties, Korean varieties, ‘Geumsung‘, ‘Dahyeon‘, ‘Sohyeon’ and ‘Eohul‘, were purified using water and alkaline steeping methods. The physicochemical properties of starches, th
Publikováno v:
Food Science and Biotechnology. 21:365-372
Korean rice varieties, ‘Druryechanbyeo’ and ‘Boramchanbyeo’, were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The proper
Publikováno v:
Food Science and Biotechnology. 20:1501-1507
Eight different varieties of Korean sweet potatoes (SPs) were investigated to develop new healthy foods. The purple-fleshed SPs, ‘Shinjami’ and ‘Borami’, the orange-fleshed SPs, ‘Juwhangmi’ and ‘Shinwhangmi’, and the white/cream-flesh