Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Byung Wook Yang"'
Publikováno v:
Journal of Korean Medicine for Obesity Research. 22:21-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1919c76083ac6e007f9db3a3e1e5ebe5
https://doi.org/10.15429/jkomor.2022.22.1.21
https://doi.org/10.15429/jkomor.2022.22.1.21
Autor:
Byung Wook Yang, Ko， Sung-Kwon
Publikováno v:
Food Engineering Progress. 25:51-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8b23bc9bbfccf3d18f39afb28549dc1
https://doi.org/10.13050/foodengprog.2021.25.1.51
https://doi.org/10.13050/foodengprog.2021.25.1.51
Autor:
Byung Wook Yang, Yu Jin Hwang, Beom Kyun An, Ko， Sung-Kwon, Do Hyeong Kim, Jong Deuk Ahn, Young Woo Chi
Publikováno v:
Korean Journal of Medicinal Crop Science. 29:45-50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::648bf8185adc83a6565705d0fd5155ac
https://doi.org/10.7783/kjmcs.2021.29.1.45
https://doi.org/10.7783/kjmcs.2021.29.1.45
Publikováno v:
Biomedical Science Letters. 26:319-326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d40c222b28e6c9efc1c4b331a1fb705
https://doi.org/10.15616/bsl.2020.26.4.319
https://doi.org/10.15616/bsl.2020.26.4.319
Autor:
Hyo-Jin Lee, Young Tae Hahm, Sung Kwon Ko, Wang Soo Shin, Byung Wook Yang, Seung Il Ahn, Jong Dae Park
Publikováno v:
Microbiology and Biotechnology Letters. 47:201-210
Biotransformation of ginsenosides by microorganisms alters the absorption and bioavailability of ginseng as a medicinal herb. In this study, we isolated two kinds of fermenting microorganisms from Eoyukjang, which is a traditional Korean fermented fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91df33ed5591a0cf8e67be600e5e14ec
https://doi.org/10.4014/mbl.1810.10003
https://doi.org/10.4014/mbl.1810.10003
Publikováno v:
Food Engineering Progress. 23:81-86
The purpose of this study is to optimize the extraction conditions (time, pH, and temperature) for water-soluble dietary fiber (SDF) and solids from Opuntia ficus-indica (OFI) stems and to evaluate the functionality of the optimized extract. The maxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfcb18daa12979b24767f8d522631ab7
https://doi.org/10.13050/foodengprog.2019.23.2.81
https://doi.org/10.13050/foodengprog.2019.23.2.81
Publikováno v:
Yakhak Hoeji. 61:274-280
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fe538e7060b2c47ebe3575f740f99e1
https://doi.org/10.17480/psk.2017.61.5.274
https://doi.org/10.17480/psk.2017.61.5.274
Autor:
Byung Wook Yang, Young Tae Hahm
Publikováno v:
Plant Growth Regulation. 84:149-157
Ginseng (Panax ginseng C.A. Meyer), one of the most widely used medicinal plants in traditional oriental medicine, is used for the treatment of various diseases. Ginseng is typically classified according to its cultivation environment, such as field-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58fe8549b0a38518e88a95f5f14e04e
https://doi.org/10.1007/s10725-017-0328-6
https://doi.org/10.1007/s10725-017-0328-6
Autor:
Byung Wook Yang, Hyeon Sook Park, Hye Kyung Kim, Joung Whan Park, Byung Y. Kim, Moo-Yeol Baik, Young Tae Hahm
Publikováno v:
Food Engineering Progress. 21:22-28
Ginger was steamed at 121 ℃ and 1.5 lb/in2 for 30 min, dried at 60℃ for 12 h, and each step was repeated nine times. During processing, the lightness (L* value) and yellowness (b* value) decreased from 85.65±0.33 and 26.99±0.20 in the non-treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::378129aa5d7969c9f8084ce5cabc0b91
https://doi.org/10.13050/foodengprog.2017.21.1.22
https://doi.org/10.13050/foodengprog.2017.21.1.22
Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts
The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0558106b0dc22cfa99d745f215716c75
https://europepmc.org/articles/PMC6811478/
https://europepmc.org/articles/PMC6811478/
