Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Juho Lim"'
Autor:
Juho Lim, Thi Thanh Hanh Nguyen, Kunal Pal, Choon Gil Kang, Chanho Park, Seung Wook Kim, Doman Kim
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100198- (2022)
This study investigated the effect of solid-state fermentation of wild turmeric (Curcuma aromatica) with Rhizopus oligosporus, a common fungus found in fermented soy tempeh, on phytochemical and biological properties. Ultra-performance liquid chromat
Externí odkaz:
https://doaj.org/article/a7d59f9d245b4f3d8bd368fb3bed30c2
Autor:
Ganghee Lee, Thi Thanh Hanh Nguyen, Tae Yun Lim, Juho Lim, Byeongsu Park, Seonmin Lee, Il-Kyoon Mok, Kunal Pal, Sangyong Lim, Doman Kim
Publikováno v:
Molecules, Vol 25, Iss 9, p 2111 (2020)
We conducted this study to investigate the beneficial effects of Rhizopus oligosporus fermentation of wild ginseng on ginsenosides, l-carnitine contents and its biological activity. The Rhizopus oligosporus fermentation of wild ginseng was carried ou
Externí odkaz:
https://doaj.org/article/f97f2b71098243148fb9e150d497bae4
Autor:
So-Hyung Kwak, Hayeong Kim, Seonmin Lee, Juho Lim, Kunal Pal, Byoungsang Chung, Dong-Hyun Kang, Doman Kim
Publikováno v:
Food Sci Biotechnol
Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of Leuconostoc mesenteroides B-512F/KM and L. mesenteroi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f093645989354a9e89492d909b3c79d5
https://doi.org/10.1007/s10068-022-01061-8
https://doi.org/10.1007/s10068-022-01061-8
Publikováno v:
Journal of Microbiology and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8aeb473c4fb14fd1f325754ceb3b1d27
https://doi.org/10.4014/jmb.2211.11040
https://doi.org/10.4014/jmb.2211.11040
Autor:
Doman Kim, Juho Lim, Yan Li, Jiyeon Lee, Meizi Piao, Thi Thanh Hanh Nguyen, Il-Kyoon Mok, Juhui Jin
Publikováno v:
Food Science and Biotechnology. 30:555-564
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c13bea24f0586fa8cb54dcd8c700270
https://doi.org/10.1007/s10068-021-00883-2
https://doi.org/10.1007/s10068-021-00883-2
Publikováno v:
Food Bioscience. 52:102412
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79934eb215e0a6e0ec45749e2786cf3d
https://doi.org/10.1016/j.fbio.2023.102412
https://doi.org/10.1016/j.fbio.2023.102412
Autor:
Juho, Lim, Thi Thanh Hanh, Nguyen, Kunal, Pal, Choon, Gil Kang, Chanho, Park, Seung Wook, Kim, Doman, Kim
Publikováno v:
Food chemistry: X. 13
This study investigated the effect of solid-state fermentation of wild turmeric (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::510f55ea7fce570cda8b12fa702ea390
https://pubmed.ncbi.nlm.nih.gov/35499023
https://pubmed.ncbi.nlm.nih.gov/35499023
Publikováno v:
Food Science and Biotechnology. 29:609-617
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::063854cc7df5f7a9fb2b2e24c132da21
https://doi.org/10.1007/s10068-019-00714-5
https://doi.org/10.1007/s10068-019-00714-5
Autor:
Yan, Li, Thi Thanh Hanh, Nguyen, Juhui, Jin, Juho, Lim, Jiyeon, Lee, Meizi, Piao, Il-Kyoon, Mok, Doman, Kim
Publikováno v:
Food Sci Biotechnol
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ebf9dea74f68b9ce874faefb2f404af9
https://pubmed.ncbi.nlm.nih.gov/33936847
https://pubmed.ncbi.nlm.nih.gov/33936847
Publikováno v:
Journal of microbiology and biotechnology. 29(6)
Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b82ca76ef5e525bae5314b2c91bf42b
https://pubmed.ncbi.nlm.nih.gov/31154743
https://pubmed.ncbi.nlm.nih.gov/31154743