Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Chae-Mi Lee"'
Autor:
Yu-Ri Choi, Su-Hwan Kim, Chae-Mi Lee, Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jae-Hee Jeong, Imkyung Oh, Ho-Kyung Ha, Jungsil Kim, Chang-Ki Huh
Publikováno v:
Korean Journal of Food Preservation. 30:272-286
Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b98a6eb3cd3fe5618a2c9f4f30c6013b
https://doi.org/10.11002/kjfp.2022.30.2.272
https://doi.org/10.11002/kjfp.2022.30.2.272
Autor:
Chae-Mi Lee, Su-Hwan Kim, Jae-Hee Jeong, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Kuk Choi, Chang-Ki Huh
Publikováno v:
Korean Journal of Food Preservation. 29:976-988
The aim of this study was to improve the quality and functionality of Korean soy sauce made with onion juice. At the end of fermentation, the titratable acidity of the soy sauce containing 100% onion juice was the highest at 2.90%. The salt (NaCl) co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67f387ed2962241efe795ea31e300455
https://doi.org/10.11002/kjfp.2022.29.6.976
https://doi.org/10.11002/kjfp.2022.29.6.976
Autor:
Jae-Hee Jeong, Su-Hwan Kim, Chae-Mi Lee, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Chang-Ki Huh
Publikováno v:
Korean Journal of Food Preservation. 29:494-508
This study aimed to select natural materials with antibacterial activity against Streptococcus mutans (S. mutans) KCCM 40105 and determine their most efficient extraction conditions. The antibacterial activity was stable under various treatment condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47ecdbe67e49d8f5435d7ccc354cbf87
https://doi.org/10.11002/kjfp.2022.29.3.494
https://doi.org/10.11002/kjfp.2022.29.3.494
Publikováno v:
Korean Journal of Food Preservation. 28:646-653
In this study, the quality characteristics of kombucha according to the mixing ratio of green tea extract and yuzu juice during fermentation were compared. The pH of the kombucha decreased as the amount of yuzu juice increased. The titratable acidity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00ecadc01795a8d137bfe30d872f415c
https://doi.org/10.11002/kjfp.2021.28.5.646
https://doi.org/10.11002/kjfp.2021.28.5.646