Výsledky vyhledávání - "Byung Wook Yang"

Biotransformation of Ginsenosides by Eoyukjang-derived Lactic Acid Bacteria in Mountain-cultivated Ginseng

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

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Yield Optimization and Functionality of an Extract of Water-soluble Dietary Fiber and Solids from Opuntia ficus-indica Stems

Autor: Kim Byung Yong, Baik Moo-Yeol, Byung Wook Yang

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

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Transcriptome analysis using de novo RNA-seq to compare ginseng roots cultivated in different environments

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

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Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol

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

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Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

Autor: Byung-Wook Yang, Hae-Kyung Kim, Hak-Jung Kim, Moo-Yeol Baik, Byung-Yong Kim

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/

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