Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mi-Sang Yu"'
Autor:
Su-Hyun, Kang, Mi-Sang, Yu, Jeong-Mee, Kim, Sung-Kwon, Park, Chi-Ho, Lee, Hong-Gu, Lee, Soo-Ki, Kim
Publikováno v:
Korean Journal for Food Science of Animal Resources
Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ae3c8780558a5ccc62aa99e15c8b6bdd
https://pubmed.ncbi.nlm.nih.gov/30018490
https://pubmed.ncbi.nlm.nih.gov/30018490
Publikováno v:
Journal of the Korean Society for Applied Biological Chemistry. 58:611-616
Capsaicin, an active component of hot pepper, has considerable health benefits; however, the pungency of hot pepper has limited its usage. This study aimed to reduce the pungency of hot pepper by fermentation to enhance its application in the food in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2b1a74fbc364db58dae4c583e7d0f1d
https://doi.org/10.1007/s13765-015-0078-y
https://doi.org/10.1007/s13765-015-0078-y
Publikováno v:
Korean Journal for Food Science of Animal Resources
Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40105426330aa043ac3e5f334d9e145b
https://pubmed.ncbi.nlm.nih.gov/26761278
https://pubmed.ncbi.nlm.nih.gov/26761278