Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kyoung-Chun Seo"'
Publikováno v:
Korean Journal of Food Preservation. 20:404-418
This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e02cf45ea5733e1aa3181df9351255c
https://doi.org/10.11002/kjfp.2013.20.3.404
https://doi.org/10.11002/kjfp.2013.20.3.404
Publikováno v:
Korean Journal of Food Preservation. 19:774-782
Baechu kimchi without cuttlefish (control), baechu kimchi with cuttlefish (CK), cuttlefish baechu kimchi with yogurt (CK+Y), and cuttlefish baechu kimchi with vitamin C (CK+VC) were prepared, and the fermentation characteristics of the prepared kimch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea26295d302ea5aa64ec757a0e3bcfa5
https://doi.org/10.11002/kjfp.2012.19.5.774
https://doi.org/10.11002/kjfp.2012.19.5.774
Autor:
Yeong Ok Song, So Yeon Cha, Sun Hee Hong, Jeong Sook Noh, Mi Jin Kim, Mijeong Kim, Kyoung Chun Seo
Publikováno v:
Preventive Nutrition and Food Science. 15:83-87
The cholesterol-lowering effects of soymilk fermented with Bacillus subtilis KCCM42923 were studied in apolipoprotein E knockout (ApoE KO) mice and compared to the cholesterol-lowering effects of soymilk to which cheonggukjang powder had been added.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd9ed13174ea3ed61c245ae1754772db
https://doi.org/10.3746/jfn.2010.15.2.083
https://doi.org/10.3746/jfn.2010.15.2.083
Publikováno v:
Chemical Vapor Deposition. 15:175-178
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2244b994f1ae65cd13bf1689a8db652
https://doi.org/10.1002/cvde.200904277
https://doi.org/10.1002/cvde.200904277
Publikováno v:
Preventive Nutrition and Food Science. 14:54-59
To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were exa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e78e0d4c6e0543f4584445793b767ea
https://doi.org/10.3746/jfn.2009.14.1.054
https://doi.org/10.3746/jfn.2009.14.1.054
Protective Effects of Chungkookjang Extract on High Glucose Induced Oxidative Stress in LLC-PK1Cells
Publikováno v:
Preventive Nutrition and Food Science. 13:84-89
This study was designed to investigate the protective effect of a methanol extract of Chungkookjang (CKJ) on high glucose induced oxidative stress in LLC-PK₁ cells (renal tubular epithelial cells), which are susceptible to oxidative stress. Freeze
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee5c748785e39522773665423270741
https://doi.org/10.3746/jfn.2008.13.2.084
https://doi.org/10.3746/jfn.2008.13.2.084
Autor:
Ji-Sook Han, Eun Ju Cho, Ji-Myung Choi, Kyoung-Chun Seo, Yeong-Ok Song, Nari Yi, Jeong-Sook Noh
Publikováno v:
Preventive Nutrition and Food Science. 13:77-83
To further the goal of isolating Bacillus sp. from commercial chungkukjang (CKJ) for a development of a probiotic dietary adjunct using soymilk or milk, antioxidant activity of CKJ purchased from the Sunchang Traditional Village in Chunbook province
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e42f71fd33e6b6416d7e12132a388c4
https://doi.org/10.3746/jfn.2008.13.2.077
https://doi.org/10.3746/jfn.2008.13.2.077
Publikováno v:
Preventive Nutrition and Food Science. 13:90-94
The protective effect of chungkukjang from Sunchang province against oxidative stress was evaluated in the cellular system using LLC-PK₁ renal epithelial cells. The LLC-PK₁ cells showed decrease in cell viability and elevation in lipid peroxidati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8538066a5a13abf2c6f4233a3d1cb30
https://doi.org/10.3746/jfn.2008.13.2.090
https://doi.org/10.3746/jfn.2008.13.2.090