Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kyo-Hie Yoon"'
Autor:
Kyo Hie Yoon, Sook Hyun Chung
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:1382-1388
Antimicrobial activities of green tea extracts used for coarse tea were investigated by disc diffusion method using eight different bacteria. Among the green tea extracts, the 70% ethanol extract demonstrated the strongest antimicrobial activities ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5154ca86c382b8812e484ff092f68eb8
https://doi.org/10.3746/jkfn.2008.37.11.1382
https://doi.org/10.3746/jkfn.2008.37.11.1382
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 36:1225-1229
Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized coo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f27b16bb4c936df414efd3351719122
https://doi.org/10.3746/jkfn.2007.36.9.1225
https://doi.org/10.3746/jkfn.2007.36.9.1225
Autor:
Yoshihiro Shidoji, Tsuguyoshi Suzuki, Tetsuro Hongo, Hiroko Takahashi, Hisano Suzuki, Hiromi Ishida, Kyo Hie Yoon
Publikováno v:
Journal of Nutritional Science and Vitaminology. 31:585-598
Students in a women's college were investigated for taste acuity for salt, discrimination of salt concentrations in food, and anthro-pometrical (the body mass index, and systolic and diastolic blood pressures) and biochemical nutritional parameters (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::474a97a6b9c3357f041a34f72e76774e
https://doi.org/10.3177/jnsv.31.585
https://doi.org/10.3177/jnsv.31.585