Zobrazeno 1 - 10 of 103 pro vyhledávání: '"Hae-Choon Chang"'
1
Akademický článek
Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet
Autor: Sihoon Park, Hae-Choon Chang, Jae-Joon Lee
Publikováno v: Foods, Vol 10, Iss 7, p 1501 (2021)
This aim of this study was to investigate the potential beneficial effects of rice bran powder, fermented by Weissella koreensis DB1 isolated from kimchi, to protect against obesity and dyslipidemia induced by a high-fat and high-cholesterol diet, in
Externí odkaz: https://doaj.org/article/193c587b7789425195cfc29ebb820e25
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2
Akademický článek
Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food
Autor: Song-Hee Moon, Hae-Choon Chang
Publikováno v: Foods, Vol 10, Iss 5, p 978 (2021)
Rice bran was fermented using a functional starter culture of Lactiplantibacillus plantarum EM, which exhibited high cholesterol removal and strong antimicrobial activity. Highest viable cell counts (9.78 log CFU/mL) and strong antimicrobial activity
Externí odkaz: https://doaj.org/article/78de09b2a6fb457681bf5f33fa85bda3
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4
Akademický článek
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
Autor: Hae Choon Chang
Publikováno v: Journal of Ethnic Foods, Vol 5, Iss 3, Pp 161-166 (2018)
There are many types of fermented foods worldwide. Generally, traditional fermented foods have nutritive and functional properties. Moreover, they are considered safe foods because they have a long history of being consumed in their local communities
Externí odkaz: https://doaj.org/article/d5402f93ee1648aca81d624248c16f82
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5
Akademický článek
Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype
Autor: So Yeong Mun, Hae Choon Chang
Publikováno v: Microorganisms, Vol 8, Iss 8, p 1147 (2020)
This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or p
Externí odkaz: https://doaj.org/article/30dfaa59ecd14dd6a1e305ff83e9027b
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8
Characterization of the Psychrotrophic Lactic Acid Bacterium Leuconostoc gelidum subsp. aenigmaticum LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties
Autor: So Yeong Mun, Hae Choon Chang, Ye Jin Seo
Publikováno v: Foods
Foods, Vol 10, Iss 1899, p 1899 (2021)
Volume 10
Issue 8
With the aim of developing a new food starter culture, twenty-three psychrotrophic lactic acid bacteria (LAB) were isolated from 16 kimchi samples. One strain, Leuconostoc gelidum subsp. aenigmaticum LS4, which had typical psychrotrophic characterist
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08c6db444ee4c0a0fab2fa1f4551999a
http://europepmc.org/articles/PMC8391443
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