Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Lien-Tsung Hung"'
Publikováno v:
African Journal of Biotechnology; Vol 12, No 43 (2013); 6210-6221
White variety of Auricularia fuscosuccinea is a newly cultivated gelatinous mushrooms which is found only in Taiwan. In this study, total phenolic and total flavonoid content of methanol extract of white variety of A. fuscosuccinea was estimated, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95523e8a1d4e24819dde82169272fcb5
https://www.ajol.info/index.php/ajb/article/view/130595
https://www.ajol.info/index.php/ajb/article/view/130595
Autor:
Lien-Tsung Hung, Chung-Hsung Shih, Yun-Chin Chung, Chi Pei, Jan-Ying Yeh, Bor-Rung Ou, Kung-Hao Hsu
Publikováno v:
The Journal of General and Applied Microbiology. 55:395-401
Human alpha-defensin 5 (HD5), a small cationic peptide, is expressed in Paneth cell granules of small intestinal crypts. HD5 exhibits high antimicrobial activity against a broad spectrum of pathogenic agents, including bacteria, fungi, and viruses. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50728880e373edceb50204fce53417f5
https://doi.org/10.2323/jgam.55.395
https://doi.org/10.2323/jgam.55.395
Autor:
Pei-Chi Huang, 黃珮琪
97
捌、英文摘要 EFFECT OF SWEET POTATO ON PHYSIOCHEMICAL PROPERTIES OF PROBIOTIC YOGHURT Pei-Chi Huang The experiment aimed to discuss effects of sweet potato addition on physiochemical properties of probiotic yoghurt. Lactobacillus bulgar
捌、英文摘要 EFFECT OF SWEET POTATO ON PHYSIOCHEMICAL PROPERTIES OF PROBIOTIC YOGHURT Pei-Chi Huang The experiment aimed to discuss effects of sweet potato addition on physiochemical properties of probiotic yoghurt. Lactobacillus bulgar
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/94595465843725104360
Effect of acidification by lactococci and GDL on physiochemical properties of probiotic Quarg cheese
Autor:
Yu-Chiu Tong, 童育萩
96
The aim of this study was to investigate the effects of different types of acidification on viability and quality of probiotic Quarg cheeses. Two batches of Quarg cheeses were firstly produced by lactococci or GDL acidifications, and they wer
The aim of this study was to investigate the effects of different types of acidification on viability and quality of probiotic Quarg cheeses. Two batches of Quarg cheeses were firstly produced by lactococci or GDL acidifications, and they wer
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/66755850938245946288
Autor:
Sze-Ping Liu, 劉思平
95
Previuos investigation indicated that fermented dairy products and Sc. cerevisiae had the antioxidative ability. Therefore, this investigation was conducted to mix Sc. cerevisiae into yogurt, and expected to improve the antioxidative ability
Previuos investigation indicated that fermented dairy products and Sc. cerevisiae had the antioxidative ability. Therefore, this investigation was conducted to mix Sc. cerevisiae into yogurt, and expected to improve the antioxidative ability
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/20654302636164477278
Autor:
Mei-Chang Peng, 彭美常
95
Mozzarella cheese is one kind of pasta-filata cheeses originated from Italy and primarily used as an ingredient by the food service industry, especially for pizza production. Therefore, its physiochemical properties are usually paid attention
Mozzarella cheese is one kind of pasta-filata cheeses originated from Italy and primarily used as an ingredient by the food service industry, especially for pizza production. Therefore, its physiochemical properties are usually paid attention
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/70385934978465532377
Autor:
Ling-Tsai Wu, 吳鈴彩
93
Milk is a highly nutritious food, and must be pasteurized to destroy all the pathogenic and microorganisms in order to extend shelf life. However, the different pasteurization conditions could induce physicochemical changes in milk. This stud
Milk is a highly nutritious food, and must be pasteurized to destroy all the pathogenic and microorganisms in order to extend shelf life. However, the different pasteurization conditions could induce physicochemical changes in milk. This stud
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/41773484110993331486
Autor:
Shu-Hui Yu, 游淑惠
94
The healthy benefits of probiotics have been demonstrated in recent years, but most probiotics are low acid- and bile-resistant. The survival of probiotics passing through the digestive tract was very low, and these probiotics couldn’t grow
The healthy benefits of probiotics have been demonstrated in recent years, but most probiotics are low acid- and bile-resistant. The survival of probiotics passing through the digestive tract was very low, and these probiotics couldn’t grow
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/93617760620312131825
Autor:
Pei-Rong Wang, 王珮榕
89
The study was conducted to inhibit the growth of psychrotrophs by injection of carbon dioxide to keep the best quality of raw goat’s milk. The study had three parts─Exp.Ⅰ: Effect of carbon dioxide injection on raw goat’s milk quality;
The study was conducted to inhibit the growth of psychrotrophs by injection of carbon dioxide to keep the best quality of raw goat’s milk. The study had three parts─Exp.Ⅰ: Effect of carbon dioxide injection on raw goat’s milk quality;
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/90265648169273336548
Autor:
Jun-You Chien, 簡君祐
88
The study was conducted to select slime-producing lactic acid bacteria for manufacturing ropy yogurt, in order to replace the addition of pectin in the traditional yogurt, and to save the cost of production and improve the quality of yogurt.
The study was conducted to select slime-producing lactic acid bacteria for manufacturing ropy yogurt, in order to replace the addition of pectin in the traditional yogurt, and to save the cost of production and improve the quality of yogurt.
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/76777947148183726403