Zobrazeno 1 - 10
of 198
pro vyhledávání: '"Kwang-Geun, Lee"'
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100798- (2024)
Goji berry (Lycium barbarum L.), a deciduous solanaceous shrub, were subjected to extraction using five solvents (water, 50% and 70% ethanol, and 50% and 70% methanol) and dried using two methods: freeze drying (FD) and spray drying (SD). To investig
Externí odkaz:
https://doaj.org/article/059fa3db7d454d2293d6893e0b2576ed
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-14 (2023)
Abstract Background Bacteriocins are peptides with antibacterial properties that are released by lactic acid bacteria and affect genetically closely related bacteria. Settled bacteriocin-producing probiotics in the GI tract may contribute to bacterio
Externí odkaz:
https://doaj.org/article/5e077c63ef754d1e951b333e96d40839
Autor:
Minju Lee, Kwang-Geun Lee
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106579- (2023)
This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein, daidzin, genistin, and glycitin) in soymilk processed with micro
Externí odkaz:
https://doaj.org/article/6a0fe7f1cb7d4234b29971663e553ee0
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106580- (2023)
In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C. canephora syn. Coffea robusta) green beans were investigated. A total
Externí odkaz:
https://doaj.org/article/439b02ac56c846c3b88390879e968599
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-12 (2022)
Abstract In this study, volatile compounds of various beans (black bean, mung bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure–continu
Externí odkaz:
https://doaj.org/article/817d6683f295487fa7075f9cddc9992c
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-9 (2022)
Abstract Background In this study, indica rice (Oryza sativa L.) was bioconversioned using Lactobacillus plantarum ATCC14917 and Lactobacillus rhamnosus GG KCTC5033. Results Compared to the control treatment (RE), rice extract fermented with Lactobac
Externí odkaz:
https://doaj.org/article/a57504253e2c4466859cca87460ee2f4
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-9 (2022)
Abstract Background In this study, turmeric (Curcuma longa L.) powder was prepared with various extraction and drying methods. Extractions were performed using three solvents (water, 50% ethanol, and 70% ethanol) and three drying methods, namely, spr
Externí odkaz:
https://doaj.org/article/b0436df590c0450e84dcd3f808eeeaa7
Publikováno v:
Heliyon, Vol 9, Iss 3, Pp e14092- (2023)
Three candidate starter strains—Aspergillus oryzae SNU-G, Mucor sp. KACC 46077, and Rhizopus oryzae KACC 40256—were inoculated into soybean, as individual strains or in combination, to assess their roles in fermentation. All the strains increased
Externí odkaz:
https://doaj.org/article/a1fbd3177cda46bd8681a833c1fbd78a
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this study, furan analysis was conducted on dried red pepper powder treated by three cooking methods (boiling, roasting, and frying). A total of 144 samples were prepared and their furan levels were analysed using automated solid-phase micro-extra
Externí odkaz:
https://doaj.org/article/0ccb0fb3769c4cd183fa7696aae2990b
Publikováno v:
Foods, Vol 11, Iss 19, p 2948 (2022)
This study aimed to investigate whether bacterial lysates (BLs) extracted from Pediococcus acidilactici reduce Listeria monocytogenes biofilm formation, as well as adhesion to and invasion of human intestinal epithelial cells. Pretreatment with P. ac
Externí odkaz:
https://doaj.org/article/e69250f83d8340739d4d2c4e6e63db2f