Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Cho Rong Hwang"'
Autor:
Cho Rong Hwang, Sang Hoon Lee, Gwi Yeong Jang, In Guk Hwang, Hyun Young Kim, Koan Sik Woo, Junsoo Lee, Heon Sang Jeong
Publikováno v:
Journal of Ginseng Research, Vol 38, Iss 3, Pp 180-186 (2014)
Background: This study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature. Methods: Heat treatment was performed at temperatures of 90°C, 110
Externí odkaz:
https://doaj.org/article/68d6a6e13e8c4eebaa6f0dcaa0ef2483
Publikováno v:
Journal of Agriculture & Life Science. 49:279-292
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daeb79ef8094e3de27735ee75159123b
https://doi.org/10.14397/jals.2015.49.5.279
https://doi.org/10.14397/jals.2015.49.5.279
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:983-992
This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with blac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a76045e83098b2e9ba2ab08a585a2418
https://doi.org/10.3746/jkfn.2015.44.7.983
https://doi.org/10.3746/jkfn.2015.44.7.983
Publikováno v:
Journal of Life Science. 25:663-672
The study was performed to investigate the effects of enzyme treated garlic (EG) and its natural resources composites on lipid levels in serum and liver of rats f ed a high fat diet. Four different types of EG-composite extracts prepared: EG and EG +
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01f7c1f3b3cf7f49870f8c3a6b1c3c21
https://doi.org/10.5352/jls.2015.25.6.663
https://doi.org/10.5352/jls.2015.25.6.663
Publikováno v:
Journal of Life Science. 25:276-284
This study was designed to investigate the effect of garlic shoot extract administration on serum and liver tissue lipid levels in hyperlipidemic rats. The rats were fed a 45% high-fat diet to induce hyperlipidemia. They were then administered garlic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11bdca3c5bf5b30d86a2c23397f19b57
https://doi.org/10.5352/jls.2015.25.3.276
https://doi.org/10.5352/jls.2015.25.3.276
Publikováno v:
Korean Journal of Food Preservation. 21:688-693
The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with MgCl2 (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46ca2b8469e15d3f80bedeb114d3253c
https://doi.org/10.11002/kjfp.2014.21.5.688
https://doi.org/10.11002/kjfp.2014.21.5.688
Autor:
Jae-Ran Kang, Jeong Hwan Kim, Jong-Sang Kim, Gyeong-Min Kim, Cho-Rong Hwang, Jung-Hye Shin, Chung-Eun Hwang, Kye-Man Cho
Publikováno v:
Korean journal of food and cookery science. 30:435-443
In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decrease
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cb9439fa30f2127351ec84c89723535
https://doi.org/10.9724/kfcs.2014.30.4.435
https://doi.org/10.9724/kfcs.2014.30.4.435
Publikováno v:
Journal of Life Science. 24:728-736
The purpose of this study was to improve and strengthen the function of eel extract prepared with 5 brix eel extract (EE), 5 brix eel and plant mix (black garlic, ginseng, black jujube) 0.35 ml extracts prepared and treated with the extract (EIM-1),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4403966de34b84dee53114ff73e09fd
https://doi.org/10.5352/jls.2014.24.7.728
https://doi.org/10.5352/jls.2014.24.7.728
Publikováno v:
Korean Journal of Food Preservation. 21:321-327
(재)남해마늘연구소This paper introduces the physicochemical characteristics of garlic shoots investigated in the 8 areas of Namhae, Gohyeon-myeon (GHM), Nam-myeon (NM), Samdong-myeon (SDM), Namhae-eup (NHE), Seo-myeon (SM), Seolcheon-myeon (S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af7ccd0fa6c6d60e00c81817316a06f
https://doi.org/10.11002/kjfp.2014.21.3.321
https://doi.org/10.11002/kjfp.2014.21.3.321
Publikováno v:
Journal of Life Science. 24:377-385
This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% etha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d72976eb0fbcff272e5d7201912b8eeb
https://doi.org/10.5352/jls.2014.24.4.377
https://doi.org/10.5352/jls.2014.24.4.377