Zobrazeno 1 - 10
of 158
pro vyhledávání: '"Sung Gi Min"'
Autor:
Ju-Young Lim, Yun-Jeong Choi, Ji-Young Choi, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min, Mi-Ai Lee
Publikováno v:
ACS Omega, Vol 9, Iss 33, Pp 35798-35808 (2024)
Externí odkaz:
https://doaj.org/article/464fb57b8b214f1585e89e0f4b51bb26
Autor:
Ju-Young Lim, Yun-Jeong Choi, Hyejin Yu, Ji-Young Choi, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min, Mi-Ai Lee
Publikováno v:
ACS Omega, Vol 8, Iss 50, Pp 47735-47745 (2023)
Externí odkaz:
https://doaj.org/article/67f9737ab5404b0fbe6de31ea246f980
Autor:
Min Jung Lee, Sung Jin Park, Su Jin Oh, Ye-Rang Yun, Yun-Jeong Choi, Eun Hae Kim, Mi-Ai Lee, Sung Gi Min, Ji-Hee Yang, Young Bae Chung, Sung Hee Park
Publikováno v:
Heliyon, Vol 10, Iss 6, Pp e28164- (2024)
Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental prob
Externí odkaz:
https://doaj.org/article/4773b2d47f9b479da71fcac89cba335b
Autor:
Young Bae Chung, Sung Jin Park, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Hee Park, Sung Gi Min, Hye-Young Seo
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24441- (2024)
The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according
Externí odkaz:
https://doaj.org/article/55fe55eec7f14f3dae17b3173c3ad98f
Autor:
Yun-Jeong Choi, Ju-Young Lim, Min-Jung Kang, Ji-Young Choi, Ji-Hee Yang, Young Bae Chung, Sung Hee Park, Sung Gi Min, Mi-Ai Lee
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24283- (2024)
Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communi
Externí odkaz:
https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19575- (2023)
Food-borne bacteria have frequently been detected in kimchi, a representative and traditional fermented ethnic food of Korea. This study investigated the effect of atmospheric dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 43 kHz, N2: 1
Externí odkaz:
https://doaj.org/article/6c9b3a06f73b44d1b36c8c066cbd7b3f
Autor:
Ju-Young Lim, Yun-Jeong Choi, Seong Youl Lee, Min Jung Lee, Hae-Il Yang, Eun-Hae Kim, Sung Jin Park, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min, Mi-Ai Lee
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2332-2347 (2022)
This study aimed to investigate the effects of salted shrimp on kimchi fermentation. Four types of kimchi (KWD, KWR, KWC, and KWY), based on the variety of salted shrimp (Detteugijeot, Red shrimp jeot, Chujeot, and Yukjeot, respectively), were prepar
Externí odkaz:
https://doaj.org/article/9d270de1edd9454086b204a5b0b5ead4
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17978- (2023)
We developed a predictive growth model of Yersinia enterocolitica for fresh Kimchi cabbages as a function of storage temperature (5–20 °C). The Baranyi equation used for primary modeling at these storage temperatures was suitable as a model for ob
Externí odkaz:
https://doaj.org/article/b417a27f0f3948a5a506b6fe2cf3581b
Publikováno v:
Journal of Functional Foods, Vol 106, Iss , Pp 105594- (2023)
Red yeast rice is fermented rice with Monascus purpureus and contains monacolin K, which decreases cholesterol levels. Here, the anti-obesity effect of kimchi with red yeast rice (RYRK) was investigated in vitro and in vivo. Initially, the anti-obesi
Externí odkaz:
https://doaj.org/article/590d3838c48241d79db827e0c64227aa
Autor:
Sung Jin Park, Min Jung Lee, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Gi Min, Hye-Young Seo, Dong Hyeon Park, Sung Hee Park
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16525- (2023)
Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim of this study was the optimization of the extraction and nanoencapsulation of GLS from kimchi cabbage by-p
Externí odkaz:
https://doaj.org/article/3f1f6417d66249fdb6854f2f25573d04