Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Yoh Chang Yoon"'
Autor:
I Sil Yoon, Yoh-Chang Yoon
Publikováno v:
HTS Teologiese Studies/Theological Studies, Vol 80, Iss 1, Pp e1-e7 (2024)
Saemaul Undong, also called the New Village or Community Movement, was a community-based development programme promoted in the Republic of Korea during President Park’s regime in the 1970s. To reduce the urban-rural income gap in a relatively short
Externí odkaz:
https://doaj.org/article/d6baba2de3c441d59cb17537eb4c253d
Autor:
Bo-Ram Mok, Hyun-Dong Paik, Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Yoh Chang Yoon
Publikováno v:
Journal of Food Science and Technology. 53:3566-3573
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and
Autor:
Chaturika Renda Kankanamge Jeewanthi, Renda Kankanamge, Yoh Chang Yoon, Si-Kyung Lee, Hyun-Dong Paik, Na-Kyoung Lee
Publikováno v:
Food Science and Biotechnology. 24:1335-1340
Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree
Publikováno v:
Journal of Nutritional Science and Vitaminology. 59:198-205
In this study, we evaluated the effects of whey protein on oxidative stress in rats that were subjected to oxidative stress induced by iron overload. Thirty male rats were assigned to 3 groups: the control group (regular [50 mg/kg diet] dose of iron+
Autor:
Na-Kyoung Lee, Hyun-Dong Paik, Yoh Chang Yoon, Myeong Hee Kim, Renda Kankanamge Chaturika Jeewanthi
Publikováno v:
Korean Journal for Food Science of Animal Resources
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, a
Autor:
Kun-Ho Seo, Bo-Ram Mok, Yoh-Chang Yoon, Kwang-Young Song, Si-Kyung Lee, Song-Ee Han, Song-Hee Kim, Myeong-Hee Kim
Publikováno v:
Korean Journal for Food Science of Animal Resources. 31:907-913
본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈
Publikováno v:
Korean Journal for Food Science of Animal Resources. 31:886-892
This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitabilityof hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase,protamex
Publikováno v:
Journal of Animal Science and Technology. 52:435-440
Whey protein concentrate (WPC) is widely used to increase the nutritional and functional properties of food. In this study, the physiochemical and functionality of WPC-30 hydrolysates were examined to evaluate the possibility of application in the fo
Autor:
Yoh Chang Yoon, Soo-Ki Kim, Hyun-Dong Paik, Heddur Manjappa Jayaprakasha, Song Ee Han, Sabbini Kalyan Kumar, A-Ram Jeong
Publikováno v:
Korean Journal for Food Science of Animal Resources. 30:575-581
This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein h
Autor:
Sun Hee Moon, Mi-Na Jo, Sung-Min Lim, Hyun-Dong Paik, A-Ram Jung, Gooi-Hun Choi, Yoh-Chang Yoon
Publikováno v:
Korean Journal for Food Science of Animal Resources. 28:431-436
【The impact of storage on the neuroprotective effects against $A\beta$ -induced cell death and physicochemical characteristics of milk fortified with BF-7 were investigated. The BF-7 milk exerted protection of neuronal cells SK-N-SH from amyloid be