Zobrazeno 1 - 10
of 139
pro vyhledávání: '"Moo-Yeol Baik"'
Publikováno v:
Foods, Vol 12, Iss 11, p 2174 (2023)
The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puf
Externí odkaz:
https://doaj.org/article/37f7ef92547244bd903fc07d9053b89a
Publikováno v:
Foods, Vol 11, Iss 19, p 2936 (2022)
Cultivated wild Panax ginseng (CWPG) has been reported to have a higher content of ginsenoside than normal Panax ginseng. This study was carried out to increase the antioxidant activity and active ingredients by the puffing process. Therefore, effect
Externí odkaz:
https://doaj.org/article/3947e5de312548edb2d16378712fdd72
Autor:
Ah-Hyun Lee, Seon-Min Oh, Sang-Jin Ye, Hui-Yun Kim, Ji-Eun Bae, Jong-Hyun Choi, Byung-Yong Kim, Moo-Yeol Baik
Publikováno v:
Foods, Vol 10, Iss 11, p 2885 (2021)
In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 mi
Externí odkaz:
https://doaj.org/article/130e33043caa402aaf71844a0e01b8fe
Publikováno v:
Foods, Vol 10, Iss 10, p 2305 (2021)
Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: iso
Externí odkaz:
https://doaj.org/article/265aef0d5add4218833ab03a38b91496
Publikováno v:
Foods, Vol 9, Iss 12, p 1737 (2020)
Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed
Externí odkaz:
https://doaj.org/article/c0e45d0f3a53411c92a4a4752ac75075
Publikováno v:
Foods, Vol 9, Iss 11, p 1690 (2020)
Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing u
Externí odkaz:
https://doaj.org/article/af470b52e2ba401fa3943053db3ac546
Autor:
Hyunsung Kim, Insu Ban, Yohan Choi, Seungmin Yu, So Jung Youn, Moo-Yeol Baik, Hyungjae Lee, Wooki Kim
Publikováno v:
Antioxidants, Vol 9, Iss 10, p 931 (2020)
Turmeric (Curcuma longa L.), a widely used spice, has anti-inflammatory properties and other health benefits, but the detailed mechanisms of these effects are still poorly understood. Recent advances in assessment of cellular energy metabolism have r
Externí odkaz:
https://doaj.org/article/3083234c190d4e609b2c70f129df117c
Autor:
Min-Soo Kim, Sung-Joon Jeon, So Jung Youn, Hyungjae Lee, Young-Joon Park, Dae-Ok Kim, Byung-Yong Kim, Wooki Kim, Moo-Yeol Baik
Publikováno v:
Antioxidants, Vol 8, Iss 11, p 527 (2019)
The effects of puffing on ginsenosides content and antioxidant activities of American and Canadian ginsengs, Panax quinquefolius, were investigated. American and Canadian ginsengs puffed at different pressures were extracted using 70% ethanol. Puffin
Externí odkaz:
https://doaj.org/article/e72000a33dc544d2913a57b7320db49d
Publikováno v:
Antioxidants, Vol 8, Iss 11, p 506 (2019)
Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti
Externí odkaz:
https://doaj.org/article/b43a61ab1e6148828507786f4e25f55a
Autor:
Sang-Jin Ye, Moo-Yeol Baik
Publikováno v:
Food Science and Biotechnology. 32:875-883
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::add855b3e875578fa782e6ee7d26e276
https://doi.org/10.1007/s10068-023-01284-3
https://doi.org/10.1007/s10068-023-01284-3