Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food-Reference-Cited by-同舟云学术

Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food

Published:2014-12 Issue:6 Volume:21 Page:866-877
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Lee Eun-Sil,Jo Seung-Wha,Yim Eun-Jung,Kim Yun-Sun,Park Hae-Suk,Kim Myung-Kon,Cho Sung-Ho

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.6.866

Reference33 articles.

1. Lee HJ Do JR Kwon JH Kim HK Physiological activities of extracts from different parts of Cudrania tricuspidata J Korean Soc Food Sci Nutr 2011 40 942 948 10.3746/jkfn.2011.40.7.942

2. Lee HJ Do JR Kwon JH Kim HK Inhibition of adipogenesis in 3T3-L1 adipocytes with water and ethanol extracts of Cudrania tricuspidata leaves Korean J Food Preserv 2011 18 244 249 10.11002/kjfp.2011.18.2.244

3. Lee CM Lee TJ Kim BH Improving effect of Cudrania tricuspidata ethanol extract on lipid profile and blood glucose in HFD-induced obese mice J Inves Cosmetol 2011 7 309 318 10.15810/jic.2011.7.3.010

4. Cha JY Cho YS Effect of stem bark extract from Morus alba and Cudrania tricuspidata on the concentrations of lipids and tissue lipid peroxidation in the cholesterol-fed rats Korean J Food Sci Technol 2001 33 128 134

5. Cho JY Ji SH Moon JH Lee KH Jung KH Park KH A novel benzoyl glucoside and phenolic compounds from the leaves of Camellia japonica Food Sci Biotechnol 2008 17 1060 1065

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