Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Young Tae Hahm"'
Autor:
Nida Arbsuwan, Wisarut Payoungkiattikun, Pisan Sirithorn, Sakda Daduang, Nisachon Jangpromma, Apisak Dhiravisit, Young Tae Hahm, Lorenz Kurt Neubert, Sompong Klaynongsruang
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 50-60 (2018)
In this study, Bacillus licheniformis BFP011 has been cultivated for producing antimicrobial compounds, which were concentrated from the crude supernatant and purified using thin-layer chromatography. The antimicrobial activity was investigated in th
Externí odkaz:
https://doaj.org/article/cd1f9db30df4481688786463ccfb7bc4
Autor:
Hyo-Jin Lee, Young Tae Hahm, Sung Kwon Ko, Wang Soo Shin, Byung Wook Yang, Seung Il Ahn, Jong Dae Park
Publikováno v:
Microbiology and Biotechnology Letters. 47:201-210
Biotransformation of ginsenosides by microorganisms alters the absorption and bioavailability of ginseng as a medicinal herb. In this study, we isolated two kinds of fermenting microorganisms from Eoyukjang, which is a traditional Korean fermented fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91df33ed5591a0cf8e67be600e5e14ec
https://doi.org/10.4014/mbl.1810.10003
https://doi.org/10.4014/mbl.1810.10003
Autor:
Byung Wook Yang, Young Tae Hahm
Publikováno v:
Plant Growth Regulation. 84:149-157
Ginseng (Panax ginseng C.A. Meyer), one of the most widely used medicinal plants in traditional oriental medicine, is used for the treatment of various diseases. Ginseng is typically classified according to its cultivation environment, such as field-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58fe8549b0a38518e88a95f5f14e04e
https://doi.org/10.1007/s10725-017-0328-6
https://doi.org/10.1007/s10725-017-0328-6
Autor:
Byung Wook Yang, Hyeon Sook Park, Hye Kyung Kim, Joung Whan Park, Byung Y. Kim, Moo-Yeol Baik, Young Tae Hahm
Publikováno v:
Food Engineering Progress. 21:22-28
Ginger was steamed at 121 ℃ and 1.5 lb/in2 for 30 min, dried at 60℃ for 12 h, and each step was repeated nine times. During processing, the lightness (L* value) and yellowness (b* value) decreased from 85.65±0.33 and 26.99±0.20 in the non-treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::378129aa5d7969c9f8084ce5cabc0b91
https://doi.org/10.13050/foodengprog.2017.21.1.22
https://doi.org/10.13050/foodengprog.2017.21.1.22
Autor:
Hae-Kyung Kim, Sung-Won Choi, Young-Tae Hahm, Chang-Nam Kim, Dong Hwa Lee, Moo-Yeol Baik, Byung-Yong Kim
Publikováno v:
Food Engineering Progress. 18:171-176
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bccbceccfea7672043d45256ff7a455
https://doi.org/10.13050/foodengprog.2014.18.3.171
https://doi.org/10.13050/foodengprog.2014.18.3.171
Publikováno v:
Nutrients
Nutrients, Vol 8, Iss 12, p 800 (2016)
Nutrients; Volume 8; Issue 12; Pages: 800
Nutrients, Vol 8, Iss 12, p 800 (2016)
Nutrients; Volume 8; Issue 12; Pages: 800
Opuntia ficus-indica var. saboten (OFS) has been used in traditional medicine for centuries to treat several illnesses, including diabetes. However, detailed mechanisms underlying hypoglycemic effects remain unclear. In this study, the mechanism unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c3a4f3617465176fcc73f75e006d625
http://europepmc.org/articles/PMC5188455
http://europepmc.org/articles/PMC5188455
Publikováno v:
Applied Biochemistry and Biotechnology. 172:580-594
Bacillus subtilis SC-8 produces an antibiotic that has narrow antagonistic activity against bacteria in the Bacillus cereus group. In B. cereus group bacteria, peptide-activating PlcR (PapR) plays a significant role in regulating the transcription of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01abcb4f2567b725fc0ed8d728667dd3
https://doi.org/10.1007/s12010-013-0516-4
https://doi.org/10.1007/s12010-013-0516-4
Publikováno v:
Food Science and Biotechnology. 22:221-226
This study was designed to optimize the process conditions, such as steaming, drying, and extracting, for obtaining the maximum content of prosapogenin (Rg3, Rg2, Rh1, and Rh2) from red ginseng, which has antitumor and anti-cancer properties. The ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::340d66ed11a09304f4f901855e2a7fb0
https://doi.org/10.1007/s10068-013-0070-4
https://doi.org/10.1007/s10068-013-0070-4
Publikováno v:
Korean Journal of Horticultural Science&Technology. 34
We quantitatively analyzed eight varieties of 6-year-old red ginseng, including four local landraces from the Inje, Geumsan, Jinan, and Punggi regions and four new varieties, Chunpoong, Yunpoong, Guempoong, and K-1, for 10 ginsenosides, acidic polysa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a181f7f3cd1c41cd86186fec8b12a35
https://doi.org/10.12972/kjhst.20160083
https://doi.org/10.12972/kjhst.20160083
Autor:
Nam Keun Lee, Il Jae Cho, Hye Kyung Kim, Joung Whan Park, In-Cheol Yeo, Young Tae Hahm, Byung Yong Kim, Suk Hee Jung
Publikováno v:
Preventive Nutrition and Food Science
This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, gin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bd7ac55772b47352ab9c9c411fe76f0
https://doi.org/10.3746/pnf.2012.17.3.217
https://doi.org/10.3746/pnf.2012.17.3.217