Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Sang-pil Hong"'
Publikováno v:
AMB Express, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Efficient utilization of galactose by microorganisms can lead to the production of valuable bio-products and improved metabolic processes. While Bacillus subtilis has inherent pathways for galactose metabolism, there is potential for enhance
Externí odkaz:
https://doaj.org/article/91aefe3d2fea48c29aadcc96fd588bea
Autor:
Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim, Sang Sook Kim
Publikováno v:
Foods, Vol 12, Iss 12, p 2361 (2023)
This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in ph
Externí odkaz:
https://doaj.org/article/09a1c5e9985146f7aba8d123917616c7
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 324-329 (2019)
The bioactive compounds and probiotic properties of three Saccharomyces cerevisiae strains isolated from cucumber jangajji were investigated. The β-glucan contents of S. cerevisiae KU200270, KU200280, and KU200284 were 4.09%, 7.45%, and 13.97%, resp
Externí odkaz:
https://doaj.org/article/40eec3436f104f8b8513e105b0104b88
Publikováno v:
Food Science of Animal Resources. 43:441-453
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4f8583688463ff69c51beef7f241072
https://doi.org/10.5851/kosfa.2023.e8
https://doi.org/10.5851/kosfa.2023.e8
Publikováno v:
Journal of Dairy Science and Biotechnology. 40:93-102
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::815e7255cb6d4261e2c57a48b658e03d
https://doi.org/10.22424/jdsb.2022.40.3.93
https://doi.org/10.22424/jdsb.2022.40.3.93
Autor:
Kim, Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim, Sang Sook
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2361
This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::0a8daf62f653fd785fd7810c9a7a9a27
Autor:
Sung-Hun Yi, Sang-Pil Hong
Publikováno v:
Molecules, Vol 26, Iss 16, p 5067 (2021)
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen st
Externí odkaz:
https://doaj.org/article/2cf83d4084544b1bb8cf7b8e6229359f
Publikováno v:
Food Science of Animal Resources
The purpose of this study is to examine the physiological characteristics and anti-diabetic effects of Pediococcus pentosaceus KI62. The α-amylase and α-glucosidase inhibitory activity of P. pentosaceus KI62 was 94.86±3.30% and 98.59±0.52%, respe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a8abbdc3472a17d938ab8eb5550f271
http://europepmc.org/articles/PMC8115008
http://europepmc.org/articles/PMC8115008
Publikováno v:
Food Science of Animal Resources. 41:153-163
This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::754b2a880eaf171271885109415c2645
https://doi.org/10.5851/kosfa.2020.e87
https://doi.org/10.5851/kosfa.2020.e87
Autor:
Lan-Sook Lee, Namhyouck Lee, Young Ho Kim, Chang-Ho Lee, Sang Pil Hong, Yeo-Won Jeon, Young-Eon Kim
Publikováno v:
Molecules, Vol 18, Iss 11, Pp 13530-13545 (2013)
Response surface methodology (RSM) has been used to optimize the extraction conditions of antioxidants with relatively low caffeine content from green tea by using ultrasonic extraction. The predicted optimal conditions for the highest antioxidant ac
Externí odkaz:
https://doaj.org/article/c1b1d02d91b94954bab8a365f6e72f2c