发布求助
文献互助 智能选刊 最新文献

Food Engineering Progress最新文献

筛选
英文 中文
Effect of Mushroom-Garlic Mixed Extract on Bioactivity and Immune Enhancement 蘑菇大蒜混合提取物的生物活性和免疫增强作用
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.354
J. Sohn, H. Na, J. Sohn
{"title":"Effect of Mushroom-Garlic Mixed Extract on Bioactivity and Immune Enhancement","authors":"J. Sohn, H. Na, J. Sohn","doi":"10.13050/foodengprog.2021.25.4.354","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.354","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42210635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Research on the Diversity and Enzyme Productivity of the Salt-Resistant Microorganisms Isolated from the Nakdong River Estuary Wetland forthe Search of Fermentation Strains NakdongRiver河口湿地耐盐微生物多样性及产酶能力研究
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.318
Yong-Jik Lee, Dariimaa Ganbat, G. Jeong, Yu-Jin Yeom, B. G. Choi, G. Hong, Mi-hwa Park, You-Jung Jung, K. Shin, Sang-Jae Lee
{"title":"A Research on the Diversity and Enzyme Productivity of the Salt-Resistant Microorganisms Isolated from the Nakdong River Estuary Wetland for\u0000the Search of Fermentation Strains","authors":"Yong-Jik Lee, Dariimaa Ganbat, G. Jeong, Yu-Jin Yeom, B. G. Choi, G. Hong, Mi-hwa Park, You-Jung Jung, K. Shin, Sang-Jae Lee","doi":"10.13050/foodengprog.2021.25.4.318","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.318","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45056224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice 动物双歧杆菌益生菌混合物的作用。乳酸菌和鼠李糖乳杆菌对高脂饮食诱导小鼠肥胖的影响
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.362
Haham Kim, Su Min Kang, Hyun Kyung Kim, E. Kang, G. Go
{"title":"The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice","authors":"Haham Kim, Su Min Kang, Hyun Kyung Kim, E. Kang, G. Go","doi":"10.13050/foodengprog.2021.25.4.362","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.362","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46483901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Gluco-Oligosaccharides from Weissella cibaria as Potential Prebiotics 微囊藻低聚糖作为潜在的益生元
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.305
Jisun Park, Young-Seo Park
{"title":"Gluco-Oligosaccharides from Weissella cibaria as Potential Prebiotics","authors":"Jisun Park, Young-Seo Park","doi":"10.13050/foodengprog.2021.25.4.305","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.305","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47726572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder 白弧菌幼虫粉乳化型鸡胸肠的品质特征
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.428
Ji-Yong Hyun, J. Nam, Duri Kim, Ji-Yeon Chun
{"title":"Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder","authors":"Ji-Yong Hyun, J. Nam, Duri Kim, Ji-Yeon Chun","doi":"10.13050/foodengprog.2021.25.4.428","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.428","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45082295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Rapid Extraction of Bacteriocins using Aqueous Two-Phase System: A Literature Review 双水相体系快速提取细菌素的文献综述
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.289
Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, J. Ham, M. Oh
{"title":"Rapid Extraction of Bacteriocins using Aqueous Two-Phase System: A Literature Review","authors":"Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, J. Ham, M. Oh","doi":"10.13050/foodengprog.2021.25.4.289","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.289","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47620974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant and Anti-Inflammatory Effects of Peucedanum japonicum Grown in the Plant Factory with Artificial Lights 人工光植物工厂栽培日本前胡的抗氧化和抗炎作用
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.391
Si-Hyun Kim, Eun Byeol Lee, Ji Su Kim, Ji-Hye Choi, U. Jeong, Heo Jeong Wook, Chang Ki Shim, S. Lee
{"title":"Antioxidant and Anti-Inflammatory Effects of Peucedanum japonicum Grown in the Plant Factory with Artificial Lights","authors":"Si-Hyun Kim, Eun Byeol Lee, Ji Su Kim, Ji-Hye Choi, U. Jeong, Heo Jeong Wook, Chang Ki Shim, S. Lee","doi":"10.13050/foodengprog.2021.25.4.391","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.391","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43796012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Quality and Sensory Characteristics of Vegetable Tteokgalbi by Different Cooking Methods 不同烹饪方法对蔬菜黄的品质及感官特性的影响
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.331
J. Yu, Jung-Kue Shin
{"title":"Quality and Sensory Characteristics of Vegetable Tteokgalbi by Different Cooking Methods","authors":"J. Yu, Jung-Kue Shin","doi":"10.13050/foodengprog.2021.25.4.331","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.331","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45037780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin 猪皮明胶可生物降解容器的品质、微生物稳定性及可生物降解性分析
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.347
Sol-Hee Lee, C. Jeong, Y. Oh, Hack-Youn Kim
{"title":"Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin","authors":"Sol-Hee Lee, C. Jeong, Y. Oh, Hack-Youn Kim","doi":"10.13050/foodengprog.2021.25.4.347","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.347","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46943001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Development and Characterization of Mudfish-Tteokgalbi Supplemented with Radish Greens 萝卜青配泥鱼的研制与特性研究
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.338
Ji You, Jinlong Chen, Jong Jun Lim, J. Park, Seo Jun Baek, Joonho Choi
{"title":"Development and Characterization of Mudfish-Tteokgalbi Supplemented with Radish Greens","authors":"Ji You, Jinlong Chen, Jong Jun Lim, J. Park, Seo Jun Baek, Joonho Choi","doi":"10.13050/foodengprog.2021.25.4.338","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.338","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44550357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信