Výsledky vyhledávání - "Hae Hun Shin"

Culture Optimization Strategy for 1-Deoxynojirimycin-producing Bacillus methylotrophicus K26 Isolated from Korean Fermented Soybean Paste, Doenjang

Autor: Young-Do Nam, Hyunjin Lee, Myung-Ji Seo, Hae-Hun Shin, Hye Ryun Kim, Dong-Ho Seo

Publikováno v: Biotechnology and Bioprocess Engineering. 23:424-431

1-Deoxynojirimycin (1-DNJ) is an α-glucosidase inhibitor that is used for the treatment of type 2 diabetes. In this study, we isolated Bacillus methylotrophicus K26 with α-glucosidase inhibition (AGI) activity from Korean fermented soybean paste (D

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1e9c6ee229486cd4d7311c9135b02f6d
https://doi.org/10.1007/s12257-018-0159-y

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Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Autor: Hee Seon Lim, Seong Woon Roh, Myung-Ji Seo, In-Tae Cha, Hae-Hun Shin

Publikováno v: Journal of Microbiology and Biotechnology. 27:450-459

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by Lactobacillus brevis HYE1 isolated from kimchi, a Korean trad

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8175f42db8f737602a271f02582c9e30
https://doi.org/10.4014/jmb.1610.10008

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Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice

Autor: Hafiz Muhammad Shahbaz, Hae Hun Shin, Seungil Shin, Sung Hyun Lee, Jungeun Ahn, Kashif Ghafoor, Jiyong Park, Sangpil Kim, Jeong Un Kim

Publikováno v: LWT - Food Science and Technology. 67:143-150

Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype isopropyl palmitate (IPP) diffusion-based TTI system was characterized and evaluated for monitoring microbia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::639d4f550ec25d3236c033bf00fa3a52
https://doi.org/10.1016/j.lwt.2015.11.034

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Optimization of sterilization conditions for production of retorted meatballs

Autor: Su Hee Choi, Myong Soo Chung, Changho Jhin, Seungmin Lee, Hee Soon Cheon, Hyunnho Cho, Hae Hun Shin, Won Il Cho, Jun Bong Choi, Keum Taek Hwang, Hee Jeong Hwang

Publikováno v: Food Science and Biotechnology. 24:471-480

Sterilization conditions for meatballs in retort trays were determined. Microbiological safety, texture, and sensory attributes were analyzed for 27 sterilization conditions (33 factorial design) using temperature, time, and processing method. Temper

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a35043dc18e8bafecb3b90027e9857f4
https://doi.org/10.1007/s10068-015-0062-7

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Optimization of Cationic Corn Starch Production by Using Response Surface Methodology

Autor: Seok-Cheol Cho, Hae-Hun Shin

Publikováno v: Food Engineering Progress. 17:143-150

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::11378b2704a13cb582da54ac74ec9536
https://doi.org/10.13050/foodengprog.2013.17.2.143

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Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of

Autor: Hee Seon, Lim, In-Tae, Cha, Seong Woon, Roh, Hae-Hun, Shin, Myung-Ji, Seo

Publikováno v: Journal of microbiology and biotechnology. 27(3)

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b4c5ca7708c135bcbdedc7cc24706e8d
https://pubmed.ncbi.nlm.nih.gov/27880963

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Quality Changes of Vegetables by different Cooking Methods

Autor: Hyung-Yong Cho, Hyun-Jung Wu, Eun-Kyung Cho, Young-Mi Yoo, Byeong-Cheol Kim, Jin-Young Hwang, Se-Mi Lee, Hae-Hun Shin

Publikováno v: Culinary Science & Hospitality Research. 18:40-53

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0eec030e421fe28098bb90c89fee9846
https://doi.org/10.20878/cshr.2012.18.1.004

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Baby Food Processing and Properties by using High Pressure Processing

Autor: Byoung-Chul Kim, Hae-Hun Shin, Hyoung-Yong Cho, Eun-Kyoung Cho

Publikováno v: The Korean Journal of Food And Nutrition. 24:746-752

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a483219cdd9de85590e8134b5f5f107b
https://doi.org/10.9799/ksfan.2011.24.4.746

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Development of Semi-Solid Apple Baby Food using High Pressure Processing and Quality Evaluation

Autor: Hae-Hun Shin, Eun-Kyoung Cho, Hyung-Yong Cho, Byoung-Chul Kim

Publikováno v: The Korean Journal of Food And Nutrition. 24:777-785

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04d09b33a7b7764c6d75808f0126fbc5
https://doi.org/10.9799/ksfan.2011.24.4.777

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