Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jie-Yin Leang"'
Autor:
Cheng-Yu Hsieh, Shu-Ling Hsieh, Jhih-Ying Ciou, Yu-Wen Huang, Jie-Yin Leang, Min-Hung Chen, Chih-Yao Hou
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 28-40 (2021)
This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in
Externí odkaz:
https://doaj.org/article/8f6d2ef2f8f4488cbd9bf3629dfa4167
Autor:
Chih-Chung Wu, Yu-Wen Huang, Chih-Yao Hou, Ya-Ting Chen, Cheng-Di Dong, Chiu-Wen Chen, Reeta Rani Singhania, Jie-Yin Leang, Shu-Ling Hsieh
Publikováno v:
Journal of Food Science and Technology. 60:1036-1044
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec472cc3234e9f0244e5e2de6bb55267
https://doi.org/10.1007/s13197-022-05445-w
https://doi.org/10.1007/s13197-022-05445-w
Autor:
Shu-Ling Hsieh, Jie-Yin Leang, Yu-Wen Huang, Cheng-Yu Hsieh, Min-Hung Chen, Jhih-Ying Ciou, Chih-Yao Hou
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 28-40 (2021)
This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99d8ae68ee10bd7125d6cd448097af0d
https://doaj.org/article/8f6d2ef2f8f4488cbd9bf3629dfa4167
https://doaj.org/article/8f6d2ef2f8f4488cbd9bf3629dfa4167
Autor:
Ya-Ting Chen, Chih-Yao Hou, Chiu-Wen Chen, Cheng-Di Dong, Reeta Rani Singhania, Jie-Yin Leang, Shu-Ling Hsieh, Yu-Wen Huang, Chih-Chung Wu
Publikováno v:
Nutrients
Volume 13
Issue 8
Nutrients, Vol 13, Iss 2809, p 2809 (2021)
Volume 13
Issue 8
Nutrients, Vol 13, Iss 2809, p 2809 (2021)
Lemon (Citrus limon) has antioxidant, immunoregulatory, and blood lipid-lowering properties. This study aimed to determine the effect of the lemon fermented product (LFP) which is lemon fermented with Lactobacillus OPC1 to prevent obesity. The inhibi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5b9761e968559605fab0592de5d16bd
https://doi.org/10.3390/nu13082809
https://doi.org/10.3390/nu13082809