A5062977271- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Exercise and Physiological Responses
- Sirtuins and Resveratrol in Medicine
- Horticultural and Viticultural Research
- Nuts composition and effects
- Phytochemicals and Antioxidant Activities
- Phytoestrogen effects and research
- Adipose Tissue and Metabolism
- Nutrition, Health and Food Behavior
- Agriculture, Soil, Plant Science
Korea National University of Transportation
2019-2023
Plant extract fermentation is widely employed to enhance the nutritional and pharmaceutical value of functional foods. Polygonum cuspidatum (Pc) contains flavonoids, anthraquinones, stilbenes, imparting protective effects against inflammatory diseases, cancer, diabetes, cardiovascular diseases. However, fermented Pc on skeletal muscle strength remain unexplored. In this study, we generated using a complex microorganisms containing Lactobacillus spp. (McPc) assessed its motor function in...
This study was carried out to find the alcohol fermentation properties of aronia for manufacture vinegar. There no significant difference in pH during fermentation. Alcohol content showed that a inverse relationship with Brix level The reached 7.8 percent week after start. total acidity is slightly increased, but found. tannin 85.24 mg/% on 10th day But there difference, and anthocyanins declined by processed. Alcoholic has ended quickly since not changed significantly. results appropriate.
This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result fermentation at 30°C for 30 days with different initial ethanol contents, it was found that adjusting content to 6% optimal, which 4.1% produced. During under optimal conditions, total polyphenol decreased, but higher than control brown rice lower grape vinegar. The contents flavonoids and tannins showed decreasing pattern as progressed, they were those DPPH scavenging 95.7% in all...