Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dong-Min Yeum"'
Sanitary and Nutritional Characterization of Commercial Kwamegi from Pacific Herring Clupea pallasii
Autor:
Dong-Min Yeum, Joon-Ho Shin, Dong Ho Lee, Hyungjun Kim, Min Soo Heu, Jin-Soo Kim, Ji Sun Lee, Kwon Hyun Park
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 45:1-10
The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02799e35f72991ccec553950b3e76dd1
https://doi.org/10.5657/kfas.2012.0001
https://doi.org/10.5657/kfas.2012.0001
Autor:
Jin-Soo Kim, Kyungtae Kang, Dong-Min Yeum, Min-Soo Heu, Tae-Gee Lee, Hye-Suk Kim, Tae-Bong Park
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 36:209-215
The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::552e6049ff44de716b214df6c2e23d39
https://doi.org/10.3746/jkfn.2007.36.2.209
https://doi.org/10.3746/jkfn.2007.36.2.209
Autor:
Min-Soo Heu, Ho-Sang Park, Chan Ho Park, Dong-Min Yeum, Hea-Jin Park, Hye-Suk Kim, Jin-Soo Kim, Soon-Cheol Jung, Chun Gon Kim
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 39:1-8
For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa20d7bde781af7824e2b69f7f5a36e9
https://doi.org/10.5657/kfas.2006.39.1.001
https://doi.org/10.5657/kfas.2006.39.1.001
Autor:
Dong-Min Yeum, Tae-Gee Lee
Publikováno v:
Preventive Nutrition and Food Science. 8:154-157
A peptide inhibiting HIV-1 protease was isolated from the hydrolysate of manila clam (Ruditapes philippinarum) proteins digested with thermolysin. The peptide was purified by using membrane filtration, gel permeation chromatography, ion exchange chro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::476e0aa2b5d595c147c2c091933dd237
https://doi.org/10.3746/jfn.2003.8.2.154
https://doi.org/10.3746/jfn.2003.8.2.154
Autor:
Yeun Suk Gu, Seon Bong Kim, Douck Choun Park, Jong Khan Ahn, In-Soo Kim, Cheong Il Ji, Dong Min Yeum
Publikováno v:
Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 515:189-195
The dependence on muscle types/skin and on degrees of cooking in the formation of heterocyclic amines (HCAs) of pan-roasted mackerel was studied. High levels of 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP) were found in very well done ski
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69e80f007bfd71140e02f183cc559978
https://doi.org/10.1016/s1383-5718(01)00336-9
https://doi.org/10.1016/s1383-5718(01)00336-9
Autor:
Douck Choun Park, In-Soo Kim, Seung Han Lee, Jae Hong Park, Sang H. O. Kim, Keiji Wakabayashi, Seon Bong Kim, Dong Min Yeum, Cheong Il Ji, Yeun Suk Gu
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 65:2284-2287
Pan-roasted beef showed a lower mutagenicity after various degrees of cooking than charcoaled one. The high mutagenicity of charcoaled beef was due to the formation of more heterocyclic amines, especially AalphaC (2-amino-9H-pyrido- [2,3-b]indole) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2434f86363865633edea8ff069106ba
https://doi.org/10.1271/bbb.65.2284
https://doi.org/10.1271/bbb.65.2284
Publikováno v:
Mutation research. 254(1)
The mutagenicity for Salmonella typhimurium TA100 without S9 mix of Maillard reaction products (MRP) obtained from equimolar amounts of glucose and amino acids under different pHs was investigated. MRP derived from arginine and lysine exhibited the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd7c42e271f58341046d8eec8abb8cea
https://pubmed.ncbi.nlm.nih.gov/1986274
https://pubmed.ncbi.nlm.nih.gov/1986274