Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Sung-Ran Yoon"'
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing.
Externí odkaz:
https://doaj.org/article/e00e579d59414dd2992aaf9626f4f34b
Autor:
Se Jeong Kim, San Kim, Sehyeon Jang, Da Hye Gu, Jeong Min Park, Jung A. Ryu, Sung Ran Yoon, Sung Keun Jung
Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-12 (2024)
Abstract Curcuma longa L. extract (CLE) exerts various biological functions including antioxidant, anti-inflammation, anticancer, and antiallergenic effects. However, its immune-enhancing capacity remains unclear. Therefore, the immune-enhancing effe
Externí odkaz:
https://doaj.org/article/8d316aaa92b8408b88d05985560dde80
Publikováno v:
Korean Journal of Food Preservation. 29:1139-1149
This study analyzed the changes in total polyphenol and flavonoid contents of Aster glehni based on blanching time and examined the relationships between their contents and antioxidant activities. In addition, vitamin B2 content in green vegetables w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6c2ed49f3d633e74f8d290900480040
https://doi.org/10.11002/kjfp.2022.29.7.1139
https://doi.org/10.11002/kjfp.2022.29.7.1139
Autor:
Se Jeong Kim, San Kim, Se Hyeon Jang, Sung Ran Yoon, Bo Ram So, Jeong Min Park, Jung A Ryu, Sung Keun Jung
Publikováno v:
Journal of Applied Biological Chemistry. 66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ed8946529ac7249b179f16a8205ecb9
https://doi.org/10.3839/jabc.2023.004
https://doi.org/10.3839/jabc.2023.004
Publikováno v:
Korean Journal of Food Preservation. 27:888-896
This study examined the quality characteristics of ‘Ganjang’ prepared with ‘Meju’ containing roasted rice additives (0%, 10%, 30%, 50%) for improving the flavor of traditional ‘Ganjang’. The differences between the flavor-enhanced ‘Ganj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d48933fa2aefff00e66c0f7764892594
https://doi.org/10.11002/kjfp.2020.27.7.888
https://doi.org/10.11002/kjfp.2020.27.7.888
Autor:
Kil-Su Jang, Shin-Young Lee, Sung-Ran Yoon, Seung-Min Yang, Hae-Yeong Kim, Jung-A Ryu, Eiseul Kim
Publikováno v:
LWT. 146:111473
Doenjang, a traditional Korean soybean paste consisting of fermented meju has been consumed for centuries as a protein source. In this study, the physicochemical factors and microbial communities of samples prepared from four batches of meju and doen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9522649a0724007e2b59ae45f26d8878
https://doi.org/10.1016/j.lwt.2021.111473
https://doi.org/10.1016/j.lwt.2021.111473
Autor:
Jung-A Ryu, So-Young Choe, Sung-Ran Yoon, Seong-Yong Choi, Dong-Kyoon Kang, Su-Gon Bae, Oh-Heun Kwon
Publikováno v:
Korean Journal of Food Preservation. 21:500-505
This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::418facae1071f0592c2e7da34218719b
https://doi.org/10.11002/kjfp.2014.21.4.500
https://doi.org/10.11002/kjfp.2014.21.4.500
Autor:
Kyeong-Hwan Baek, Doekjo Jo, Sung-Ran Yoon, Gui-Ran Kim, Yuri Kim, Ju-Hwan Park, Bum-Soo Han, Jeong-Sook Kim, Joong-Ho Kwon, Gee-Dong Lee
Publikováno v:
Korean Journal of Food Science and Technology. 45:13-19
This study was carried out to find the optimal conditions for red cabbage seed sprouts in terms of their physicochemical and sensory qualities by electron-beam irradiation, cultivation and storage using the response surface methodology (RSM). Moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c05ece840c653ea62900bee7153117d
https://doi.org/10.9721/kjfst.2013.45.1.13
https://doi.org/10.9721/kjfst.2013.45.1.13
Publikováno v:
Journal of the Science of Food and Agriculture. 93:634-640
BACKGROUND: The general use of food irradiation requires reliable identification methods as well as extensive quality characterization. Shiitake (Lentinus edodes) mushrooms, packed in polystyrene trays and covered with polyvinylchloride film, were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f72738d21bbe6e0c576630ecf9e3a89
https://doi.org/10.1002/jsfa.5875
https://doi.org/10.1002/jsfa.5875
Publikováno v:
Food Science and Biotechnology. 21:1173-1178
Gamma-irradiated (0, 1, and 10 kGy) ketchup (KTP), barbeque sauce (BBQ), and sweet chili sauce (SWC) were identified using photostimulated-luminescence (PSL) and thermoluminescence (TL) analysis and characterized for physical properties like Brix, co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f731c4ce849ca86554c6f449a97f6d3f
https://doi.org/10.1007/s10068-012-0153-7
https://doi.org/10.1007/s10068-012-0153-7