Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Huei-Ju Wang"'
Autor:
Hsin-Hung Lin, Kuan-Hung Lin, Meei-Ju Yang, Hoang Chinh Nguyen, Huei-Ju Wang, Han-Xuang Huang, Meng-Yuan Huang
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract Coriander (Coriandrum sativum L.) contains abundant antioxidants and essential oils which can provide antibacterial, antifungal, and antioxidant activities in the pharmaceutical, health and food production industry. To improve the economic v
Externí odkaz:
https://doaj.org/article/8ed230da043844bfb6254633a2e6eda6
Publikováno v:
Foods, Vol 10, Iss 11, p 2779 (2021)
Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the
Externí odkaz:
https://doaj.org/article/44eeb836076a4159833afe57764b3c0b
Publikováno v:
Journal of Food and Drug Analysis, Vol 26, Iss 3, Pp 1005-1014 (2018)
Fungal immunomodulatory protein (FIP-fve) is a potential functional food ingredient. However, undesirable component flammutoxin (FTX) would occur in the extracted fraction of FIP-fve. In this paper, an application of heating processing instead of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58c74cfaf502aaa3400119ee986615c1
http://www.sciencedirect.com/science/article/pii/S1021949818300267
http://www.sciencedirect.com/science/article/pii/S1021949818300267
Publikováno v:
Food Analytical Methods. 10:1172-1180
Gas chromatography (GC) and high performance liquid chromatography (HPLC) methods were developed for the simultaneous analysis of phytosterols and diosgenin in two representative Taiwanese yams, Dioscorea pseudojaponica Yamamoto and Dioscorea alata L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd09342a4114566cdff98df99819ef6c
https://doi.org/10.1007/s12161-016-0685-1
https://doi.org/10.1007/s12161-016-0685-1
Publikováno v:
Journal of Food and Drug Analysis, Vol 26, Iss 2, Pp 678-687 (2018)
Fucose is one of important residues of recognition pattern for many immune cells. In this study, we characterized bioactive fucose-containing acidic polysaccharides from submerged fermentation of Agaricus blazei Murill. We obtained the polysaccharide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e75be84d013b254cc35b00d9f8c1649
https://pubmed.ncbi.nlm.nih.gov/29567238
https://pubmed.ncbi.nlm.nih.gov/29567238
Autor:
Ting-Jang Lu, Chung-Huang Wang, Bi-Fong Lin, Miaw-Ling Chen, Been-Huang Chiang, Huei-Ju Wang, Shuchen Hsieh
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:634-641
(1,3)-β-D-Glucans with (1,6)-β-D-glucosyl branches are bioactive polysaccharides in fruiting bodies and mycelia of Ganoderma lucidum, a mushroom used in traditional Chinese medicine. Submerged cultivation of mycelium is one of the more efficient me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::587c16028e0e17ded5da7d0dc3b2b2ee
https://doi.org/10.1021/jf404533b
https://doi.org/10.1021/jf404533b
Autor:
Huei-Ju Wang, Hsiao-Ni Chen
Publikováno v:
Food Science and Technology Research. 20:593-598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b1a9bf9512f61a6005da79961f5f5e1
https://doi.org/10.3136/fstr.20.593
https://doi.org/10.3136/fstr.20.593
Publikováno v:
Cereal Chemistry Journal. 88:463-466
In the interest of promoting the consumption of whole grains, the chemical constituents (moisture, protein, ash, and fat) and biofunctional components (dietary fiber and γ-oryzanol) were determined in six varieties of brown rice (five japonica and o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef32e5c3e9c4cc39cd1cb05278f1178e
https://doi.org/10.1094/cchem-09-10-0132
https://doi.org/10.1094/cchem-09-10-0132
Publikováno v:
The Journal of Nutrition. 126:871-877
The absorption of some dietary components may be inhibited by dietary fiber. To study the effect of dietary fiber on the bioavailability of Isoflavones, seven healthy women were randomly assigned in a crossover design to a control diet containing 15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e4a95045e8dd48432b467e8da6f3bc3
https://doi.org/10.1093/jn/126.4.871
https://doi.org/10.1093/jn/126.4.871
Autor:
Patricia A. Murphy, Huei-Ju Wang
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:2377-2383
The effects of processing techniques on the distribution of isoflavones were investigated by manufacturing tempeh, soymilk, tofu, and protein isolate. The manufacturing steps causing significant losses (p < 0.05) of isoflavones were as follows: soaki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::945fe531a14e439d56dedac533a1fca3
https://doi.org/10.1021/jf950535p
https://doi.org/10.1021/jf950535p