Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Joo-Heon Hong"'
Publikováno v:
Antioxidants, Vol 11, Iss 2, p 310 (2022)
Obesity is becoming a global epidemic as a result of high-calorie food intake and unhealthy lifestyles. Different marine plants, especially brown algae (Ecklonia cava), are traditionally used to treat different health-related issues. The study was ca
Externí odkaz:
https://doaj.org/article/2fe30d1738944a5088a22cd6394ede33
Antioxidant Activity, Skin Whitening, and Anti-Wrinkle Effects of Various Agastache rugosa Fractions
Autor:
Joo-Heon Hong, Ji-Wan Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:679-691
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ceb6a57ca7345e706d0f56134c12e47
https://doi.org/10.3746/jkfn.2021.50.7.679
https://doi.org/10.3746/jkfn.2021.50.7.679
Autor:
Mi Jeong Lim, Joo-Heon Hong
Publikováno v:
Korean Journal of Food Preservation. 28:218-230
This study was conducted to examine the physicochemical properties and antioxidant activities of spray-dried (SD) powders using different cyclodextrin and maltodextrin ratios of safflower extract. The extraction yield of SD powders was 68.02-87.68%.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a16fc20f8136b34a929169d74b0b8b8
https://doi.org/10.11002/kjfp.2021.28.2.218
https://doi.org/10.11002/kjfp.2021.28.2.218
Autor:
Joo-Heon Hong, Ji-Wan Kim
Publikováno v:
Korean Journal of Food Preservation. 28:88-98
Agastache rugosa is used as a medicinal herb and contains various polyphenol compounds. Here, we investigated the physicochemical properties; and the immunomodulatory and anti-obesity effects of Agastache rugosa extracts. Agastache rugosa was extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a759199550e67384fa54dfacd1233dd3
https://doi.org/10.11002/kjfp.2021.28.1.88
https://doi.org/10.11002/kjfp.2021.28.1.88
Autor:
Yul Ri Gu, Joo-Heon Hong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 49:1184-1193
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faa8bd48b8a117746ec25a52851380f6
https://doi.org/10.3746/jkfn.2020.49.11.1184
https://doi.org/10.3746/jkfn.2020.49.11.1184
Autor:
Jung-Min Kim, Joo-Heon Hong, Dae-Hoon Lee, Kwang-Sup Youn, Hye-Mi Park, Jun-Hyeon Cho, Woo-Duck Seo
Publikováno v:
International Journal of Food Engineering. 17:141-147
The purpose of this study was to improve the processability of rice powder using fluidised-bed granulation technology. Bukkyungmi-rice granules were prepared by fluidised-bed granulation for 1 and 2 h using water, 5% lactose (w/v) and 5% dextrin (w/v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28044a142883a08361e0eaa8a38705eb
https://doi.org/10.1515/ijfe-2019-0287
https://doi.org/10.1515/ijfe-2019-0287
Autor:
Joo-Heon Hong, Ji-Wan Kim
Publikováno v:
Korean Journal of Food Preservation. 27:363-373
This study was conducted to investigate the physicochemical properties and physiological activities of acai berry extract fermented by lactic acid bacteria (LAB). The acai berry extract was prepared according using fermentation times ranging from 0 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f80c4b3afbeaba1f864c31e420111e7
https://doi.org/10.11002/kjfp.2020.27.3.363
https://doi.org/10.11002/kjfp.2020.27.3.363
Publikováno v:
Journal of Chitin and Chitosan. 24:261-268
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03458f3a8eab7ff8d21e029a0351b6af
https://doi.org/10.17642/jcc.24.4.7
https://doi.org/10.17642/jcc.24.4.7
Publikováno v:
Korean Journal of Food Preservation. 26:673-680
The quality characteristic properties of rice bran extracts from a range of cultivars (i.e., Bukkyeong 2012-2, Hanahreum, and Jasmin 85) that had been prepared using different extraction methods (i.e., supercritical fluid or hexane) were investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0018911f8afcfe6b6d77f88ed072cecb
https://doi.org/10.11002/kjfp.2019.26.6.673
https://doi.org/10.11002/kjfp.2019.26.6.673
Publikováno v:
Korean Journal of Food Preservation. 26:566-575
This study was conducted to examine the antioxidant activities and cancer cell growth inhibitory effects of Scutellaria baicalensis extracts based on extraction solvent. The yield by hot water extraction (42.56%) was higher than those by extraction w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d8329192d1e9e4a4de7ca491dad81fb
https://doi.org/10.11002/kjfp.2019.26.5.566
https://doi.org/10.11002/kjfp.2019.26.5.566