Zobrazeno 1 - 10
of 196
pro vyhledávání: '"Chia Hung Kuo"'
Autor:
Yuan-Hong Lan, Po Chun Lee, Yun-Sheng Lu, Evelyn Adela Nathania, Chia-Hung Kuo, Logan Takemoto, Hui-Min David Wang
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106169- (2024)
Ganoderma tsugae, a medicinal mushroom and one of Taiwan's significant commercially cultivated species, contains polysaccharides and triterpenoids reported to possess anticancer effects. This study investigated the G. tsugae water extract (GTWE) for
Externí odkaz:
https://doaj.org/article/d9ad0dbede2c4c8992834199849c4463
Publikováno v:
Catalysts, Vol 14, Iss 3, p 162 (2024)
Enzymes play an important role in biomedical, cosmetic and food applications, and their effects are mainly related to their specific reactions and catalytic activity [...]
Externí odkaz:
https://doaj.org/article/27290c4ee1bf4588aa6ff56d4c978c15
Autor:
Chi-Yang Tseng, Ya-Chu Yu, Chia-Hung Kuo, Kuan-Wei Su, Kam Hoi Ho, Da-Liang Ou, Hsin-An Hou, Liang-In Lin
Publikováno v:
HemaSphere, Vol 7, p e4377164 (2023)
Externí odkaz:
https://doaj.org/article/b5b6a200c5bf4caba24378c50151c78d
Autor:
Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chun-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai
Publikováno v:
Foods, Vol 12, Iss 19, p 3533 (2023)
Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is
Externí odkaz:
https://doaj.org/article/dcf0a4b6a1d7474e9c8e6a8ae181a730
Publikováno v:
Fermentation, Vol 9, Iss 8, p 735 (2023)
Edible fungi are renowned for producing biologically active secondary metabolites that possess anti-tumor activity, protect the liver and have other benefits. The cultivation of truffle mycelia through submerged fermentation has gained interest in th
Externí odkaz:
https://doaj.org/article/adc06d5db84b4fc685afae991787573c
Autor:
Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Chung-Saint Lin, Yun-Ting Hsiao, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Publikováno v:
Foods, Vol 12, Iss 16, p 3107 (2023)
This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant prop
Externí odkaz:
https://doaj.org/article/39418304239b44a6a4c1cd49bac68e7b
Autor:
Hung-I Chien, Yung-Hsiang Tsai, Hui-Min David Wang, Cheng-Di Dong, Chun-Yung Huang, Chia-Hung Kuo
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100445- (2022)
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The
Externí odkaz:
https://doaj.org/article/fbffef9132aa401eb56d84fc2a099f9e
Autor:
Jia-Ning Liang, Parushi Nargotra, Xiang-Yu Li, Vishal Sharma, Shu-Ling Hsieh, Yung-Hsiang Tsai, Yung-Chuan Liu, Chun-Yung Huang, Chia-Hung Kuo
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7772 (2023)
The elderly population in developed countries has increased rapidly in recent years; the elderly may be at greater risk of protein deficiency due to dietary, socio-economic, dental, and physical restrictions. Therefore, to address the issue of protei
Externí odkaz:
https://doaj.org/article/0702a03bf06c423aa5747e0dcaf825e6
Autor:
Parushi Nargotra, Vishal Sharma, Mei-Ling Tsai, Shu-Ling Hsieh, Cheng-Di Dong, Hui-Min David Wang, Chia-Hung Kuo
Publikováno v:
Applied Sciences, Vol 13, Iss 10, p 6159 (2023)
The rising climate change concerns over the excessive exploitation of non-renewable sources have necessitated the need for alternative renewable and eco-friendly resources for the production of innovative materials, achieving the targets of bioeconom
Externí odkaz:
https://doaj.org/article/9cacf4d20df34cd4aff704e1a4c990b0
Autor:
Rhessa Grace Guanga Ortizo, Vishal Sharma, Mei-Ling Tsai, Jia-Xiang Wang, Pei-Pei Sun, Parushi Nargotra, Chia-Hung Kuo, Chiu-Wen Chen, Cheng-Di Dong
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5768 (2023)
Bioactive peptides derived from fish the byproduct protein hydrolysate have wide potential as functional food ingredients. The preparation of bioactive peptides is commonly achieved via enzymatic hydrolysis; this is the most preferred method because
Externí odkaz:
https://doaj.org/article/034b4ac1b29c47d881c406ffd88fe388