Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hojeong Jeong"'
Publikováno v:
Food Science and Biotechnology. 29:1195-1199
Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83900f8713991fb75e6ac433c7066137
https://doi.org/10.1007/s10068-020-00767-x
https://doi.org/10.1007/s10068-020-00767-x
Publikováno v:
The Journal of Korean Institute of Information Technology. 17:103-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d2d8a3cecde7163750a8af89771ecd6
https://doi.org/10.14801/jkiit.2019.17.7.103
https://doi.org/10.14801/jkiit.2019.17.7.103
Autor:
Gi Dong Han, Keuk-Jun Kim, Mihyung Kim, Soohyung Lee, Dongyeop Kim, Hyo Jin Song, Hojeong Jeong
Publikováno v:
Food Bioscience. 28:20-26
Fermented barley bran (FBB) using Bacillus spp. is the main ingredient of sigumjang, a traditional fermented food in South Korea. The aim of this study was to evaluate the gastro-protective effects of β-glucan-enriched FBB extracts in an experimenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56a1f7347545d16a9c40d2698be16b05
https://doi.org/10.1016/j.fbio.2019.01.007
https://doi.org/10.1016/j.fbio.2019.01.007
Autor:
Sei Yeol Oh, Hojeong Jeong
Publikováno v:
The Korean Data Analysis Society. 19:359-370
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f031a2b29350da26d9151988dd4134fe
https://doi.org/10.37727/jkdas.2017.19.1.359
https://doi.org/10.37727/jkdas.2017.19.1.359
Publikováno v:
Food Sci Biotechnol
Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::427d86994208d27deb4f339405ba5f39
https://pubmed.ncbi.nlm.nih.gov/32802558
https://pubmed.ncbi.nlm.nih.gov/32802558
Publikováno v:
Emirates Journal of Food & Agriculture (EJFA). 2016, Vol. 28 Issue 5, p303-310. 8p.
Publikováno v:
Food Science and Biotechnology. 25:1727-1735
Sigumjang prepared from fermented barley bran is a traditional fermented food found only in the Gyeongsang-do area of South Korea. There have been no studies reported to date despite the potential bioactivities of sigumjang. In this study, the anti-o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93fada631e9d90549c1cb406c885fd01
https://doi.org/10.1007/s10068-016-0264-7
https://doi.org/10.1007/s10068-016-0264-7
Publikováno v:
Emirates Journal of Food and Agriculture. 28:303
Sigumjang made from barley bran is a traditional fermented food only found in Gyungsang-do area of South Korea. Appearance, tastes and flavors of sigumlang differs from Doenjang (well-known Korean traditional fermented soybean paste). We investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91c3d7b88771a5ec379882546b00b202
https://doi.org/10.9755/ejfa.2015-10-900
https://doi.org/10.9755/ejfa.2015-10-900