최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Preventive nutrition and food science, v.17 no.1, 2012년, pp.83 - 86
Eom, Ji-Eun (Department of Biotechnology, Chungju National University) , Kwon, Sang-Chul (Food Safety Support Organization, Korea Food Industry Association) , Moon, Gi-Seong (Department of Biotechnology, Chungju National University)
To support beneficial effects of makgeolli for human health, we investigated for the presence of 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth stimulator (BGS), from commercial makgeolli products. Among eleven makgeolli products (A~K), four showed positive peaks for DHNA in high perfor...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
1. Kwon RH Chae GY Ha BJ 2011 The effects of the makgeolli on the antioxidative activity in the endotoxin LPS-treated rats J Food Hyg Safety 26 166 170
2. Min JH Baek SY Lee JS Kim HK 2011 Changes of yeasts and bacterial flora during the storage of Korean traditional makgeolli. Kor J Mycol 39 151 153
3. Kim MJ 2010 The effect of consumer ethnocentric tendency and foreign culture acceptance on preference of traditional alcoholic beverage: focus on makgeolli and sake J Foodserv Manag Soc Kor 13 7 31
4. Lee JW Park JW 2010 Quality characteristics of makgeolli during separation storage methods Food Eng Prog 14 346 353
5. Lee JW Shim JY 2010 Quality characteristics of makgeolli during freezing storage Food Eng Prog 14 328 334
6. Bae JH Kim GW Shon SK Park SY Kim GW 2010 Manufacturing method of Takju Kor patent 10-0936994
7. Lee DH Kim JH Lee JS 2009 Effect of pears on the quality and physiological functionality of makgeolli. Kor J Food Nutr 22 606 611
8. Baek SY Nam YG Ju JI Lee JS 2011 Changes of quality characteristics during storage of Gugija-Liriope tuber makgeolli made by Saccharomyces cerevisiae C-2 Kor J Mycol 39 122 125
9. Jeong Y 2011 Physicochemical and microbial properties of Korean traditional rice wine, makgeolli , supplemented with black garlic extracts during fermentation J Food Sci Nutr 16 142 149
10. Isawa K Hojo K Yoda N Kamiyama T Makino S Saito M Sugano H Mizoguchi C Kurama S Shibasaki M Endo N Sato Y 2002 Isolation and identification of a new bifidogenic growth stimulator produced by Propionibacterium Freudenreichii ET-3 Biosci Biotechnol Biochem 66 679 681 12005071
11. Nagata K Inatsu S Tanaka M Sato H Kouya T Taniguchi M Fukuda Y 2010 The bifidogenic growth stimulator inhibits the growth and respiration of Helicobacter pylori Helicobacter 15 422 429 21083748
12. Matsubara M Yamachika E Tsujigiwa H Mizukawa N Ueno T Murakami J Ishida N Kaneda Y Shirasu N Takagi S 2010 Suppressive effects of 1,4-dihydroxy-2-naphthoic acid administration on bone resorption Osteoporos Int 21 1437 1447 19813044
13. Furuichi K Katakura Y Ninomiya K Shioya S 2007 Enhancement of 1,4-dihydroxy-2-naphthoic acid production by Propionibacterium freudenreichii ET-3 fed-batch culture Appl Environ Microbiol 73 3137 3143 17369348
15. Shin MO Kang DY Kim MH Bae SJ 2008 Effect of growth inhibition and quinone reductase activity stimulation of makgeolli fractions in various cancer cells J Korean Soc Food Sci Nutr 37 288 293
16. Shin MO Kim MH Bae SJ 2010 The effect of makgeolli on blood flow, serum lipid improvement and inhibition of ACE in vitro J Life Sci 20 710 716
17. Joo JH Jetten AM 2010 Molecular mechanisms involved in farnesol-induced apoptosis Cancer Lett 287 123 135 19520495
18. http://www.kfri.re.kr . Korea Food Research Institute
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.