Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Chae-Yun Lee"'
Autor:
Dong-Hun Lee, Su-Hwan Kim, Chae-Yun Lee, Hyeong-Woo Jo, Won-Hee Lee, Eun-Hye Kim, Byung-Kuk Choi, Chang-Ki Huh
Publikováno v:
Fermentation, Vol 10, Iss 1, p 18 (2023)
The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains
Externí odkaz:
https://doaj.org/article/f22f7bf1de53486b8759fa967456a854
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
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
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
Autor:
Su-Hwan Kim, Hyo-Gyeong Woo, Yu-Ri Choi, Chae-Mi Lee, Jae-Hee Jeong, Dong-Hun Lee, Chae-Yun Lee, Im-Kyung Oh, Ho-Kyung Ha, Jung-Sil Kim, Byung-Kuk Choi, Chang-Ki Huh
Publikováno v:
Korean Journal of Food Preservation. 29:263-275
This study aimed to improve the physiological activity and processing properties of ginseng sprouts. We first determined the effect of extraction and fermentation conditions on the antioxidant activity of ginseng sprouts. The optimal extraction condi
Publikováno v:
Journal of the Korea Safety Management and Science. 19:181-189