Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Yaung-Iee Lim"'
Publikováno v:
Korean Journal of Food Preservation. 27:346-355
The quality and in vitro anticancer effects of ‘Doenjang’ that was fermented in ‘Onggi’ and other ordinary containers were studied. The containers employed herein for the fermentation were non-glazed ‘Onggi’ (OWOG), glazed ‘Onggi’, ce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b144b88c399bc64f7acface998f0fd80
https://doi.org/10.11002/kjfp.2020.27.3.346
https://doi.org/10.11002/kjfp.2020.27.3.346
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 48:1323-1329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e946bd115971ce6e8ec180adf0d2160e
https://doi.org/10.3746/jkfn.2019.48.12.1323
https://doi.org/10.3746/jkfn.2019.48.12.1323
Publikováno v:
Korean Journal of Food Preservation. 24:1188-1194
Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7b4098c0543edafae1fab10d054ff3c
https://doi.org/10.11002/kjfp.2017.24.8.1188
https://doi.org/10.11002/kjfp.2017.24.8.1188
Publikováno v:
Preventive Nutrition and Food Science
This study was to investigate the preventive effect of taemyeongcheong (TMC, a Korean traditional health drink) on acetaminophen (APAP, 800 mg/kg BW)-induced hepatic damage in ICR mice. TMC is prepared from Saururus chinensis, Taraxacum officinale, Z
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::553d77aca271b65afb153fc6981ff67c
https://doi.org/10.3746/pnf.2015.20.1.52
https://doi.org/10.3746/pnf.2015.20.1.52
Publikováno v:
Korean Journal of Food Preservation. 21:878-884
성신여자대학교 식품영양학과Increased antimutagenic and in vitro anticancer effects were observed by the fermentation process during Kochujang manufacturing. In order to confirm the increased functionality, wheat grain, first fermented wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c446a66127754f5ade26b2efcb079c8
https://doi.org/10.11002/kjfp.2014.21.6.878
https://doi.org/10.11002/kjfp.2014.21.6.878
Autor:
Jong-Hee Kim, Yaung-Iee Lim
Publikováno v:
The Korean Journal of Food And Nutrition. 27:641-649
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a342ae84116388d4003dc55cd9057b92
https://doi.org/10.9799/ksfan.2014.27.4.641
https://doi.org/10.9799/ksfan.2014.27.4.641
Publikováno v:
Food Science and Biotechnology. 23:895-902
Bamboo salt chemical properties and in vivo gastric protective effects were evaluated. Scanning electron microscopy revealed the diameter of 9× bamboo salt was approximately 5 μm, the smallest of all samples. The Ca, Mg, Fe, Mn, P, S, and K levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b7b5dafacceb4964b8dc6a96e270bd
https://doi.org/10.1007/s10068-014-0120-6
https://doi.org/10.1007/s10068-014-0120-6
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 42:644-649
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b2dc374a018247aee2e5ae0a5e084ef
https://doi.org/10.3746/jkfn.2013.42.4.644
https://doi.org/10.3746/jkfn.2013.42.4.644
Autor:
Yaung-Iee Lim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 36:117-123
HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 m C30 stationary phase for reversed-phase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fe23e58a00b3afd08955bd03e76b6dd
https://doi.org/10.3746/jkfn.2007.36.1.117
https://doi.org/10.3746/jkfn.2007.36.1.117
This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a417d3f02b834dc54a3467a934dfd146
https://europepmc.org/articles/PMC4152797/
https://europepmc.org/articles/PMC4152797/
