Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Kyu Hang Kyung"'
Publikováno v:
Food Science and Biotechnology. 31:253-260
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d544debfc5629d943410716dc15aae69
https://doi.org/10.1007/s10068-021-01028-1
https://doi.org/10.1007/s10068-021-01028-1
Publikováno v:
Food Sci Biotechnol
Aged garlic extract (AGE) contains a significant amount of bioactive compounds, including S-allyl-l-cysteine (SAC), which is associated with various health benefits. Among different AGE products, black garlic extract (BGE) is widely consumed and a co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5ce14ffcc81f581bf8113434e315c044
https://pubmed.ncbi.nlm.nih.gov/35186355
https://pubmed.ncbi.nlm.nih.gov/35186355
Autor:
Rodolphe Barrangou, Kyong Ho Kim, Eduardo Medina Pradas, Yong Jae Lee, Kyu Hang Kyung, Jin Joo Choi, Song Gun Kim, Chang Ho Chung, Joo Hyong Cho, Frederick Breidt
Publikováno v:
Journal of Food Science. 80:M1031-M1038
The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c16bda4876c436628d2fc1745d44accf
https://doi.org/10.1111/1750-3841.12848
https://doi.org/10.1111/1750-3841.12848
Publikováno v:
Food Science and Biotechnology. 23:1593-1600
Despite a potent antimicrobial activity, garlic (Allium sativum L.) has not been used as a commercial food preservative because of instability of the antimicrobial activity, among other reasons. Factors influencing the stability of thiosulfinates in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f62ab91be9216516c21aa56ff3c047
https://doi.org/10.1007/s10068-014-0216-z
https://doi.org/10.1007/s10068-014-0216-z
Publikováno v:
Food Science and Biotechnology. 23:121-124
pH of greening garlic was stable below 6.25 during storage at 30°C for 12 h. pH of non-greening garlic increased for 2 h and stayed above 6.28. Garlic homogenate concentrations influenced absorbance at 590 nm (blue) and pH. Blue pigment formation wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aac3b155f6f889e16cd3dc7d274f697e
https://doi.org/10.1007/s10068-014-0016-5
https://doi.org/10.1007/s10068-014-0016-5
Publikováno v:
Food Science and Biotechnology. 22:373-381
Pigmentation of various amino compounds with garlic thiosulfinates was investigated. Aminocarbonyl compounds including aldehydes, amino acids, peptides, and proteins formed compound-specific characteristic pigments with thiosulfinates, regardless of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::583caffed6f6f419a519e2520a21515c
https://doi.org/10.1007/s10068-013-0090-0
https://doi.org/10.1007/s10068-013-0090-0
Autor:
Kyu Hang Kyung, Hye Jin Lee
Publikováno v:
Food Science and Biotechnology. 20:1569-1576
The effects of 3 S-alk(en)yl-l-cysteine sulfoxides (alliin, isoalliin, and methiin) on garlic greening were investigated using actual garlic as well as a model system. The intensity of greening was positively but weakly proportional to the content of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5db11118c9233dd85b59821e116a060a
https://doi.org/10.1007/s10068-011-0217-0
https://doi.org/10.1007/s10068-011-0217-0
Autor:
Tae Young Oh, Kyu Hang Kyung
Publikováno v:
Korean Journal of Food Science and Technology. 43:553-557
Garlic specific organic compounds were separated and purified using a recycling preparative high-performance liquid chromatography (HPLC) from blanched garlic cloves. Identification of the compounds involved comparing the previously reported HPLC ret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0d947c4b00fe3dd05ac39f8614790fb
https://doi.org/10.9721/kjfst.2011.43.5.553
https://doi.org/10.9721/kjfst.2011.43.5.553
Publikováno v:
Journal of Life Science. 21:1355-1363
Many clinical trials have demonstrated the beneficial effects of garlic (Allium sativum) on general cardiovascular health. Aged garlic extract (AGE) is known to display diverse biological activities such as in antioxidant, anti-inflammatory and antic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcc23051310e4777c5ea0941719cf262
https://doi.org/10.5352/jls.2011.21.10.1355
https://doi.org/10.5352/jls.2011.21.10.1355
Autor:
Kyu Hang Kyung, Jun Yeop Lee
Publikováno v:
Food Science and Biotechnology. 20:1167-1170
S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77ba7fbc0dbde22adff912aed932d6b7
https://doi.org/10.1007/s10068-011-0160-0
https://doi.org/10.1007/s10068-011-0160-0