Detoxification Effect, Enzymatic Hydrolysis Characteristics and Antioxidant Activities of Boiled Soup Extracted from Samgyetang Materials as Affected by Different Types of Enzyme

Geum-Joung Youn ,  Yeon-Ju Kwak ,  Jeong-Hee Oh 외 9명

한국식품영양과학회 학술대회발표집

2017 .10

Anti-oxidant Activities and Anti-aging Activities of Boiled Soup Extracted from Samgyetang Materials as affected by different types of Enzyme

Mijoo Choi ,  Yunjung Lee ,  Eunju Pa 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Anti-Stress and Anti-Oxidant Effects of Boiled Soup Extracted from Samgyetang Materials as affected by different types of Enzyme in the Immobilization Stress Model

Mijoo Choi ,  Yunjung Lee ,  Jihye Choi 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

중국인의 삼계탕에 대한 인지도 및 관능적 특성

한규상 ,  권수연 ,  최지유

한국식품영양학회지

2016 .06

레토르트 삼계탕의 F₀값 수준에 따른 품질 차이

이진호 ,  송기창 ,  이근택

Food Science and Preservation

2016 .12

Effect of bone boiling duration on bone extract supplement quality for broilers as to growth performance, leg bone length, and blood profile

Ji-Hwan Lee ,  Chang-Hee Lee ,  Seo-Young Oh 외 9명

Korean Journal of Agricultural Science

2017 .03

Optimization of Enzymatic Hydrolysis of Chicken Breast Using Response Surface Methodology

Jung Hyeon Pa ,  k ,  Hyeock Yoon 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

STUDY ON THE POLYSACCHARIDES EXTRACTED BY ENZYME HYDROLYSIS FROM LAVER

Se ,  a An ,  Jaegeun Koo

한국수산과학회 양식분과 학술대회

2015 .05

Robust Pretreatment in Combination with Ultrasound Assisted Surfactant to Increase the Enzymatic Hydrolysis

Soodeh Zhand ,  Myung-Joon Jeong ,  Bong Suk Yang 외 1명

한국펄프·종이공학회 학술발표논문집

2019 .10

Hydrolysis and Anti-Obesity Effect of the Sea-Tangle Extract by A Single and Mixture Enzymes

Jae Young Son ,  Yu-Na Lee ,  Yu Ri Choe 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Enzymatic Hydrolysis and Drying Method on Black Soldier Fly Larvae Protein

Ji-Yong Hyun ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2023 .10

Effects of Enzymatic Hydrolysis under High Pressure on Tenderization of Burdock

Honggyun Kim ,  Eun-Jung Lee ,  Ha-Neul Pa 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Antioxidant Effect of Tenebrio molitor Larvae Following Enzymatic Hydrolysis

Bomin Song ,  Yujiao Tang ,  Young-Jin Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang

T ,  iyannanto ,  Endy 외 2명

한국축산식품학회지

2017 .01

삼계탕 가공기술 동향분석과 시장 예측 전망

김태경 ,  김진만 ,  이성기 외 4명

축산식품과학과 산업

2018 .01

Mineral Content following Kinds of Soup among Key Food for Korean

So Young Kim ,  Ji-Su Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Study of sugar production from rice husk based on the impact of subcritical water and enzymatic hydrolysis

Wonhyeong Lee ,  Jong-Won Lee ,  Jiseon Lee 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Physicochemical properties of red bean and chickpea protein extracts from three different enzyme hydrolysis

A-Young Lee ,  Hyejeong Kim ,  Jaemin Seo 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Enzymatic and Antioxidative Activity of Commercial Enzyme Food Products

Myung Cheol Oh ,  Tai Seok Yang ,  Ju Hee Lee 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Lactobacillus helveticus Fermentation on the Ca²⁺ Release and Antioxidative Properties of Sheep Bone Hydrolysate

Han ,  Keguang ,  Cao 외 14명

한국축산식품학회지

2018 .01