Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Chang-Ki Huh"'
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
Publikováno v:
Gels, Vol 9, Iss 10, p 783 (2023)
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have
Externí odkaz:
https://doaj.org/article/9d25bea4da7248c08971da471f14d61c
Publikováno v:
Molecules, Vol 28, Iss 8, p 3417 (2023)
This study aimed to isolate and identify antibacterial compounds from Schisandra chinensis (S. chinensis) that are effective against the Streptococcus mutans KCCM 40105 strain. First, S. chinensis was extracted using varying concentrations of ethanol
Externí odkaz:
https://doaj.org/article/4838037edcde47059c8a835e72752432
Autor:
Su-Hwan Kim, Chang-Ki Huh
Publikováno v:
Molecules, Vol 27, Iss 14, p 4510 (2022)
The goal of this study was to provide basic data for the development of functional food and health materials for Rhus verniciflua (R. verniciflua) seeds. We investigated an antioxidative compound obtained from these seeds. Solvent fractionation was c
Externí odkaz:
https://doaj.org/article/c572bc32f35041958b867f30517fdea6
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
Publikováno v:
Korean Journal of Food Preservation. 30:1-14
In this study, the nutritional compounds present in various parts of Hovenia dulcis Thunbergii (H. dulcis) were compared. Regarding the free sugar content, fruits exhibited the highest fructose concentration (9.42 g/100 g), whereas branches (2.46 g/1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dd779a4836bc7443a924050e0673d95
https://doi.org/10.11002/kjfp.2023.30.1.1
https://doi.org/10.11002/kjfp.2023.30.1.1
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1335-1344
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::168c566b598fd2ef60b8f1f0a7d0728e
https://doi.org/10.3746/jkfn.2022.51.12.1335
https://doi.org/10.3746/jkfn.2022.51.12.1335
Autor:
Su-Hwan Kim, Chang-Ki Huh
Publikováno v:
Korean Journal of Food Preservation. 29:873-883
The goal of this study was to provide basic data for various parts of Rhus verniciflua (R. verniciflua), and based on these data, to suggest the parts thereof that may be used as food material along with the xylem. Analysis of the proximate compositi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9482f53c34e7d58168222934adb4b8a1
https://doi.org/10.11002/kjfp.2022.29.6.873
https://doi.org/10.11002/kjfp.2022.29.6.873
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
Publikováno v:
Journal of Food Measurement and Characterization. 16:4976-4984
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::850fed5885f5d3de97a45160bcf94bd3
https://doi.org/10.1007/s11694-022-01587-9
https://doi.org/10.1007/s11694-022-01587-9