Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Mooha Lee"'
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 3, Pp 430-436 (2019)
Objective This study identified angiotensin I-converting enzyme (ACE) inhibitory peptides in beef M. longissimus injected with thermolysin (80 ppm) and stored for 3 days at 5°C. Methods Crude peptides (molecular weight
Externí odkaz:
https://doaj.org/article/d7debb73a2634ceb9e42b7f65728b6be
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1112-1121 (2019)
This study aimed to identify angiotensin I-converting enzyme (ACE) inhibitory peptides in enzymatic hydrolysates from pork loin. Pork hydrolysates were produced by injecting different enzymes to the loins as follows: un-injected pork (fresh pork), in
Externí odkaz:
https://doaj.org/article/583d2874c7cb468b951973089afbd5b5
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 205-212 (2018)
In this study, crude peptide fractions from Hanwoo loins were released by injecting with proteolytic enzymes [no enzymes (control); protease type XIII (E1); thermolysin (E2); and combination of E1 and E2 (E3)] and their bioactivities were determined.
Externí odkaz:
https://doaj.org/article/02767e6325964881953b0a8e852e8dcc
Publikováno v:
Journal of Ethnic Foods, Vol 8, Iss 1, Pp 1-1 (2021)
Externí odkaz:
https://doaj.org/article/aef045d4b92c4888aacf40fea1dfa40c
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 2, Pp 135-141 (2016)
Barley is the number one food crop in the highland parts of North Eastern Ethiopia produced by subsistence farmers grown as landraces. Barley producers in Ethiopia have given it the name gebs ye ehil nigus, which means barley is the king of crops, du
Externí odkaz:
https://doaj.org/article/d7b79d33a1fe4b5baff378ef6ef5eb45
Publikováno v:
Journal of Ethnic Foods, Vol 2, Iss 3, Pp 110-114 (2015)
There are many kinds of traditional fermented beverages in Ethiopia, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional al
Externí odkaz:
https://doaj.org/article/014c6c0016d64da0afc682475189f3c3
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1112-1121 (2019)
This study aimed to identify angiotensin I-converting enzyme (ACE) inhibitory peptides in enzymatic hydrolysates from pork loin. Pork hydrolysates were produced by injecting different enzymes to the loins as follows: un-injected pork (fresh pork), in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8238e49e98897fe701dd6ff1048ab74
https://doaj.org/article/583d2874c7cb468b951973089afbd5b5
https://doaj.org/article/583d2874c7cb468b951973089afbd5b5
Publikováno v:
Korean Journal for Food Science of Animal Resources
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25cc0cf1e772194e9fd0016fe866e0c2
http://europepmc.org/articles/PMC6238042
http://europepmc.org/articles/PMC6238042
Publikováno v:
Journal of Ethnic Foods, Vol 8, Iss 1, Pp 1-1 (2021)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36fdedf7a9df69002f579cae894d6247
https://doaj.org/article/aef045d4b92c4888aacf40fea1dfa40c
https://doaj.org/article/aef045d4b92c4888aacf40fea1dfa40c
Autor:
Sang-Ok Lee, Cheorun Jo, Joong-Seok Min, Mooha Lee, Muhammad Issa Khan, Dong Gyun Yim, Kuk Hwan Seol
Publikováno v:
Korean Journal for Food Science of Animal Resources
This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::119aeddd060d60a00c5ef02a3dafe55d
http://europepmc.org/articles/PMC4973940
http://europepmc.org/articles/PMC4973940