Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic-Reference-Cited by-同舟云学术

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Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic

Published:2011-05-31 Issue:5 Volume:40 Page:660-664
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Chae Hee-Jeong,Park Dong-Il,Lee Sung-Chul,Oh Chul-Hwan,Oh Nam-Soon,Kim Dong-Chung,Won Sun-Im,In Man-Jin

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201116563335171.pdf

Reference14 articles.

1. Growth inhibitory effects of diallyl disulfide on human breast cancer cell lines

2. Physiological Effects of Formulations Added with Black Garlic Extract on Skin Care: Oxidative Stress, Tyrosinase and Elastase Activities

3. Physicochemical Characteristics of Black Garlic (Allium sativum L.)

4. Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

5. Antioxidant Activity of Black Garlic (Allium sativum L.)

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean;Current Topic in Lactic Acid Bacteria and Probiotics;2022-06

2. Preparation of enzymatic hydrolysate from defatted perilla seed residue and its application to Leuconostoc mesenteroides cultivation;Journal of Applied Biological Chemistry;2021-03-31

3. Characteristics of Water-soluble Polysaccharides Extracts Produced from Perilla Seed Meal via Enzymatic Hydrolysis;CyTA - Journal of Food;2020-01-01

4. Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria;Journal of the Korean Society of Food Science and Nutrition;2016-12-31

5. Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria;Korean Journal of Food Preservation;2015-12

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