Výsledky vyhledávání

Combination Effect of -Arginine and -Aspartic acid on Saltiness Enhancement of NaCl Solution

Autor: 인만진 ( Man Jin In ), 오남순 ( Nam Soon Oh )

Publikováno v: Journal of Applied Biological Chemistry. 57:251-254

L-arginine (L-Arg)을 짠맛 증강소재로 활용하기 위하여 전자혀분석으로 L-Arg의 맛 특성을 조사하고, L-Arg의 강한 쓴맛을 억제하기 위하여 L-aspartic acid (L-Asp)을 혼합하였다. 0.4%NaCl 용액에 L-Arg과 L-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4bb074a135493aa234f7b7aeac4cfcc0
https://doi.org/10.3839/jabc.2014.040

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Application of L-Arginine as a Substitute for Inorganic Polyphosphate in Pork Sausage Production

Autor: Jun-Soo Lee, Man-Jin In, Yong-Duk Kim, Nam-Soon Oh, Joon-Hyun Park, Dong-Cheol Park, Young-Seung Jeon

Publikováno v: Journal of Applied Biological Chemistry. 57:171-174

$\small{L}$ -아르기닌의 알칼리성과 보습성을 식품에 활용하는 연구의 일환으로 폴리인산염 대신에 $\small{L}$ -아르기닌을 0.25, 0.5, 1.0% (w/w) 첨가하여 소시지를 제조하고, 각각의 pH, 보수력, 유�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::22ffc44b097d409d6f87e46ff5382512
https://doi.org/10.3839/jabc.2014.027

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Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

Autor: Nam-Soon Oh, Chul-Hwan Oh, Hye-Yoon Jang

Publikováno v: Korean Journal of Food Science and Technology. 45:801-804

The glutathione contents of the selected mutants were investigated and found to be 6.1-15.8 mg/g-DCW. The glutathione content positively correlated with the antioxidant activity of the mutant strains (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3688f98c0498d0f24d889339dfd08e1
https://doi.org/10.9721/kjfst.2013.45.6.801

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Effects of Red Pepper Powder Addition Times on Ethanol Production from Apple Gochujang Mash

Autor: Chul-Hwan Oh, Nam-Soon Oh

Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 42:828-831

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash withou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bfdca808265a4f0af6fb4b2954cfc8ff
https://doi.org/10.3746/jkfn.2013.42.5.828

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Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles

Autor: Man-Jin In, Dong Chung Kim, Sun Im Won, Nam-Soon Oh, Chul-Hwan Oh

Publikováno v: Food Engineering Progress. 17:131-136

To develop red pepper paste and soy sauce pickles with Maengjong bamboo (Phyllostachys pubescens) shoots, the pretreatment conditions of bamboo shoots and the physicochemical and sensory properties of both pickles according to incubation period were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6c6f3d1cba2e7f6dfd8785dc9da99f6b
https://doi.org/10.13050/foodengprog.2013.17.2.131

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