Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce

Autor: Yun-Hsi Chang, GiGi Chin Wen Lim, Ju-Yun Chien, Lu-Sheng Hsieh, Shinn-Dar Wu, Jhih-Ying Ciou

Publikováno v: Fermentation, Vol 8, Iss 2, p 73 (2022)

Soy sauce is one of the most popular ingredients for delicious cuisines across the world, and it is made via various fermentation processes using wheat and soybeans. The purpose of this study was to add a lemon juice starter into secondary fermentati

Externí odkaz: https://doaj.org/article/915653b04f6745a2ac453bc5297ca042

Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder

Autor: Karen Alissa, Yu-Chi Hung, Chih Yao Hou, GiGi Chin Wen Lim, Jhih-Ying Ciou

Publikováno v: Foods, Vol 9, Iss 2, p 139 (2020)

Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique c

Externí odkaz: https://doaj.org/article/00256173e2444f0e81535c00585951a6

Production of Trans-Cinnamic Acid by Immobilization of the Bambusa oldhamii BoPAL1 and BoPAL2 Phenylalanine Ammonia-Lyases on Electrospun Nanofibers

Autor: Li-Hsien Chen, Lu-Sheng Hsieh, Che-Jen Hsiao, Pei-Yu Hong, Yen-Po Chen, Yi-Hao Huang, Jhih-Ying Ciou, GiGi Chin Wen Lim

Publikováno v: International Journal of Molecular Sciences, Vol 22, Iss 11184, p 11184 (2021)
International Journal of Molecular Sciences
Volume 22
Issue 20

Phenylalanine ammonia-lyase (PAL) catalyzes the nonoxidative deamination of phenylalanine to yield trans-cinnamic acid and ammonia. Recombinant Bambusa oldhamii BoPAL1/2 proteins were immobilized onto electrospun nanofibers by dextran polyaldehyde as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30667532774d202c4caa691e566eba22
https://www.mdpi.com/1422-0067/22/20/11184

Relationship between antioxidant components and oxidative stability of peanut oils as affected by roasting temperatures

Autor: Jhih-Ying Ciou, Chih-Wei Chen, Kai-Min Yang, GiGi Chin Wen Lim, Hsin-Chun Chen

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fe85379f2f8749e2a50fc9bcc59fe3b0
https://doi.org/10.22541/au.160389182.26730538/v1

Studies on the Processing Properties and Interactions Between Porcine Blood Proteins and Waxy Rice Starch During Making Porcine Blood Cake

Autor: Jeng-Huh Yang, Ho-Ping Su, Hsiao-Ling Chen, Hsien-Pin Chu, Chia-Cheng Huang, Chin-Wen Lim

Publikováno v: Asian-Australasian Journal of Animal Sciences. 14:358-364

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b5d1ba69672e406215992845d4452294
https://doi.org/10.5713/ajas.2001.358