Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jung-Nim Park"'
Autor:
Kyoo-Jin Jung, Jung-Nim Park
Publikováno v:
Preventive Nutrition and Food Science. 15:120-129
To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a32f67a9abd6fe7f2b6bf23ed2e471df
https://doi.org/10.3746/jfn.2010.15.2.120
https://doi.org/10.3746/jfn.2010.15.2.120
Autor:
Keishi Ishida, Takehiko Watanabe, Ken-Ichi Endoh, Masahiro Murakami, Jung-Nim Park, Hiroki Abe, Katsuko Watanabe
Publikováno v:
Fisheries Science. 68:921-928
A Vietnamese fish sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc570db0c10bda5e2e73a8b246265342
https://doi.org/10.1046/j.1444-2906.2002.00511.x
https://doi.org/10.1046/j.1444-2906.2002.00511.x
Publikováno v:
Fisheries Science. 68:913-920
Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ff9a0d74853844a69e50a0f184e4a3c
https://doi.org/10.1046/j.1444-2906.2002.00510.x
https://doi.org/10.1046/j.1444-2906.2002.00510.x
Autor:
Hiroki Abe, Katsuko Watanabe, Tetsuji Shimizu, Tadayoshi Tanaka, Yuki Fukumoto, Soichiro Otsuka, Takuya Washio, Eriko Fujita, Jung-Nim Park
Publikováno v:
Journal of Food Composition and Analysis. 14:113-125
Liquid fish sauces ( n =61) collected from seven Southeast and East Asian countries were analyzed for free amino acids, organic acids, nucleosides and nucleic acid bases as well as creatine, creatinine, pH, salt content, moisture, and total nitrogen.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d61c57f59d661664f741f4bdd7255fd
https://doi.org/10.1006/jfca.2000.0963
https://doi.org/10.1006/jfca.2000.0963
Autor:
Hiroki Abe, Katsuko Watanabe, Takuya Washio, Eriko Fujita, Tadayoshi Tanaka, Soichiro Otsuka, Jung-Nim Park, Tetsuji Shimizu, Yuki Fukumoto
Publikováno v:
Fisheries science. 65:637-641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a09e3b75144bd4548677540249a7d5d
https://doi.org/10.2331/fishsci.65.637
https://doi.org/10.2331/fishsci.65.637
Autor:
Choon-Kyu Park, Won-Pyoung Kim, Jung-Nim Park, Suk-U Shin, Young-Don Lee, Sum Rho, Pil-Yun Kim
Publikováno v:
Fisheries science. 64:952-958
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::decf1200bd16116fdfee4049d09417ae
https://doi.org/10.2331/fishsci.64.952
https://doi.org/10.2331/fishsci.64.952