Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Seok Tae Jeong"'
Publikováno v:
Trials, Vol 22, Iss 1, Pp 1-10 (2021)
Abstract Background Fermented Rhus verniciflua Stokes extract (FRVE) reported an anti-hepatic lipidemic property mediated by the upregulation of AMP-activated protein kinase (AMPK) in cell and animal models. However, it remains unclear whether there
Externí odkaz:
https://doaj.org/article/f5ab323ca61d4708b5f236d0708d7d15
Publikováno v:
한국균학회지, Vol 47, Iss 4, Pp 347-357 (2019)
This study evaluated the raw materials for spawning Perenniporia fraxinea, to eliminate urushiol. The growth rates of spawns on grains of millet, brown rice, and wheat were 4.92±0.05, 2.20±0.03, and 1.93±0.03 mm/day, respectively, and the laccase
Externí odkaz:
https://doaj.org/article/84ac84c778494bdc9a2efcef28fc9c7e
Publikováno v:
Korean Journal of Food Preservation. 29:466-471
This study aimed to control sugar consumption during makgeolli fermnetation using high temperature treatments after 3 days of fermentation at normal temprature. makgeolli fermentation was performed at 25°C for the initial 3 days and at 34, 37, 40, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ecb49f57b38eadf407e3e05aa34eaf
https://doi.org/10.11002/kjfp.2022.29.3.466
https://doi.org/10.11002/kjfp.2022.29.3.466
Autor:
So-Young Park, Seok-Tae Jeong, Chan Woo Kim, Sun-Il Yun, Ji-Eun Kang, Heui-Yun Kang, Bora Lim
Publikováno v:
Korean Journal of Food Preservation. 29:105-115
Nuruk is a traditional Korean fermentation starter containing various microbes; it is utilized for the synthesis of alcoholic beverage. In this study, the changes in the quality characteristics and microbial community during the cultivation period of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d6c9971502e0a861159491f1ad4913b
https://doi.org/10.11002/kjfp.2022.29.1.105
https://doi.org/10.11002/kjfp.2022.29.1.105
Publikováno v:
Korean Journal of Food Preservation. 29:84-96
This study demonstrated the effects of different commercially available Saccharomyces cerevisiae yeasts i.e., Fermivin®, La Parisienne, Songcheon, Ottogi, and Chungmoo, on the variation in the quality of yakju samples under accelerated aging (45°C,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f972f799e64e43d24f872417300a247e
https://doi.org/10.11002/kjfp.2022.29.1.84
https://doi.org/10.11002/kjfp.2022.29.1.84
Autor:
Seok-tae Jeong
Publikováno v:
Yeongnam Toegye Studies Institute. 29:327-362
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b00d5b7f5196f2a0f7c1417a240c0d1
https://doi.org/10.33213/thlj.2021.0.29.327
https://doi.org/10.33213/thlj.2021.0.29.327
Publikováno v:
Korean Journal of Food Preservation. 28:958-967
To enhance the flavor of solid-state fermented spirits, the effects of powdered milk on the composition of the distillation fractions obtained by two different distillation methods were evaluated. In the solid-state fermented product, the addition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241a5b13d2e998ee370d86a387feb230
https://doi.org/10.11002/kjfp.2021.28.7.958
https://doi.org/10.11002/kjfp.2021.28.7.958
Publikováno v:
Korean Journal of Food Preservation. 28:948-957
This study was carried out to investigate the quality characteristics of ‘Kaoliang’ spirit by grain materials for developing the Korean-style ‘Kaoliang’ spirit. Each grain was crushed for solid fermentation, and re-fermentation was performed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7464a84d15e09d44b9bfe34b60b44de
https://doi.org/10.11002/kjfp.2021.28.7.948
https://doi.org/10.11002/kjfp.2021.28.7.948
Autor:
Seon-Ok Lee, Yinzhu Xu, Hengmin Han, Seok-Tae Jeong, You-Kyung Lee, Jean Kyung Paik, Jin-Sol Cha, Hyo-Jeong Lee
Publikováno v:
Applied Sciences, Vol 10, Iss 19, p 6833 (2020)
Background: We have previously reported the anti-hepatic lipogenic effect of fermented Rhus verniciflua stokes extract (FRVE) in an oleic-acid-treated HepG2 cell model. Methods: Herein, we advanced our understanding and evaluated the impact of FRVE i
Externí odkaz:
https://doaj.org/article/cdf687a0581a4d4dbcfded160c77a416
Publikováno v:
Food Engineering Progress. 25:419-427
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52f31d1f8e8d785e54a854707d948be0
https://doi.org/10.13050/foodengprog.2021.25.4.419
https://doi.org/10.13050/foodengprog.2021.25.4.419