Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Jen-Min Kuo"'
Autor:
Kai-Ruei Yang, Hui-Chuan Yu, Chun-Yung Huang, Jen-Min Kuo, Cheng Chang, Chwen-Jen Shieh, Chia-Hung Kuo
Publikováno v:
Foods, Vol 8, Iss 7, p 258 (2019)
A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding Polygonum cuspidatum root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from P. cusp
Externí odkaz:
https://doaj.org/article/47545cb748774332b282f54cd795812d
Publikováno v:
International Journal of Molecular Sciences, Vol 19, Iss 1, p 143 (2018)
Lactic acid bacteria were isolated from fish and evaluated for their γ-aminobutyric acid (GABA)-producing abilities. Out of thirty-two isolates, Lactobacillus brevis RK03 showed the highest GABA production ability. The effects of various fermentatio
Externí odkaz:
https://doaj.org/article/85a29a2080484322bfb691df17e85499
Publikováno v:
International Journal of Molecular Sciences, Vol 18, Iss 11, p 2324 (2017)
Hydrogels of 2-hydroxyethyl methacrylate/polyethylene glycol diacrylate (HEMA/PEGDA) have been extensively studied for their use in biomedical and pharmaceutical applications owing to their nontoxic and highly hydrophilic characteristics. Recently, c
Externí odkaz:
https://doaj.org/article/959fa6ab68334e018b9b35653884d8cc
Publikováno v:
Sustainability; Volume 15; Issue 8; Pages: 6653
Seabass (Lates calcarifer) is one of the top farmed and raised fish in Taiwan, and fish scales are the main by-product after processing. Fish scales contain high amounts of collagen, which can chelate with minerals and enhance mineral absorption in t
Autor:
Chien-Hui Wu, Huei-Rong Guo, Anil Kumar Patel, Reeta Rani Singhania, Yu-An Chen, Jen-Min Kuo, Cheng-Di Dong
Publikováno v:
Process Biochemistry. 115:10-18
Publikováno v:
Process Biochemistry. 110:1-8
Thermoprotective carrier agents increase bacterial viability during the drying process. We investigated the ability of various carriers, including skim milk powder, casein, and whey protein, to improve the survival rate of Lactobacillus brevis RK03 u
Autor:
Reeta Rani Singhania, Chien-Hui Wu, Ming-Jie Yang, Huei-Rong Guo, Anil Kumar Patel, Jen-Min Kuo, Cheng-Di Dong
Publikováno v:
Bioresource Technology. 337:125423
Waste biomass of Lactobacillus brevis obtained from in vivo γ-aminobutyric acid (GABA) production was used for value-addition. This study aims to extract glutamate decarboxylase (GAD) and characterize it for in vitro GABA production. Extracted GAD s
Publikováno v:
LWT. 140:110640
We evaluated γ-aminobutyric acid (GABA) production by Lactobacillus brevis RK03 immobilized fermentation using three types of porous ceramic materials, All Clean (AC), Ocean Free (OF), and Power Material (PM). Almost same surface areas of the three
Autor:
Chun-Yung Huang, Jen-Min Kuo, Chia-Hung Kuo, Hui-Chuan Yu, Cheng Chang, Kai-Ruei Yang, Chwen-Jen Shieh
Publikováno v:
Foods
Volume 8
Issue 7
Foods, Vol 8, Iss 7, p 258 (2019)
Volume 8
Issue 7
Foods, Vol 8, Iss 7, p 258 (2019)
A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding Polygonum cuspidatum root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from P. cusp
Autor:
Chun-Yung Huang, Chia-Hung Kuo, Shaohua Li, Jinqiong Lin, Chwen-Jen Shieh, Jen-Min Kuo, Shu-Ling Hsieh
Publikováno v:
Food Science and Technology, Iss 0 (2018)
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 13 DEC 2018
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 13 DEC 2018
Watermelon rind, comprising 35% of the fruit’s total mass, usually discarded due to its unappealing flavor and lack of sweetness. In this study, candied watermelon rind was prepared through osmotic dehydration at vacuum (VOD) and atmospheric pressu