the tryptic soy-serum-bacitracin-vancomycin (TSBV) medium, an A. actinomycetemcomitans selective medium ... The data showed that Neisseria spp. (42 strains), Fusobacterium spp. (10 strains), Capnocytophaga spp ... /Neisseria sp. (1 strain), and Staphylococcus sp. (1 strain) were identified.
The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% ... /ml, 1.6×108 CFU/ml, 1.5×108 CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange ... The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination
To extract the greatest amount of asparagine from soy-sprouts, it is advantageous to grow sprouts more ... Most soybean sprouts grown in factories are sold on the market. ... same time.
, is the highest in the roots of soy-sprout. ... At the same time, it is inferred that soy-sprouts producing more roots are better for detoxifying. ... The yield rate of soy-sprouts for Agakong and Pungsannamulkong was continuously increased up to 9 days
To obtain food materials of high isoflavone content from soy-sprouts, 8 soy-sprout varieties, Aga 1, ... isoflavone content in soy-sprouts during the storage. ... The isoflavone content of soy-sprouts showed much varietal differences depending on the storage temperatures
The average time of staying on flowers was 8.8 5.4 secs when two bumblebees were allowed to pollinate ... However, the number of seeds of flowers visited for 24 hours was 64.0, which was more than 55.3 seeds ... per Pyong (3.954 square yards) in the green house of tomatoes for 24 hours, but it was two times shorter
아동간호학 논문을 아동간호에 적용 cow`s milk에 알러지 있는 아이에게 soy formula 먹이기- 콩과 땅콩알러지와 관련한 immunoglobulin E의 발달 과목명: 아동간호학 ... specific immunoglobulin E antibodies ?콩과 땅콩 알러지 ?결론 ?콩의 immunoglobulin E 항체 ?
madness is divinest sense(Emily Dickinson) 첫번째 시는 Andrew Marvell의 To his coy Mistress이고 두번째 시는 Wordsworth의 ... 먼저 To his coy mistress에 대해서 저의 생각을 적어보겠습니다. ... 세번째는 Emily Dickinson의 Much madness is divinest sense입니다.
GM soy and maize in a single reaction. ... detection of genetically modified (GM) soy and maize within a single reaction. ... This study was aimed to develop a novel qualitative multiplex polymerase chain reaction (PCR) for simultaneous
addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean ... paste powder addition of 0%(S1), 3%(S2), 6%(S3). ... The purpose of this study was to investigate the storage stability of mayonnaise containing a different
soy protein (ISP). ... As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the ... With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed
This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to ... the salty taste with eHISP. ... enhance the intensity of salty taste.
This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to ... the salty taste with eHISP. ... enhance the intensity of salty taste.
injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). ... Extruded SPI with CO2 gas injection at 800 mL/min had small cell size and higher amount of cell than ... The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and CO2 gas
injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). ... Extruded SPI with CO2 gas injection at 800 mL/min had small cell size and higher amount of cell than ... The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and CO2 gas
Now that I live alone and even sell soy sauce specifically for making soy sauce egg rice, it has become ... never eat her soy sauce egg rice again. ... It's a simple dish where you mix an egg and soy sauce with rice.
However, soy sauce and spices complement this. ... It is made with spicy seasoning, not soy sauce. 간장이 아닌 매운양념으로 버무린 게장이다. ... However, soy sauce and spices complement this. 하지만 간장과 양념들이 이를 보완해 준다.
품질에 미치는 영향 연구, 숙시닐화에 의한 분리대두단백의 일부 기능적 변화 연구, 미강 단백질 Agric의 화학적 변형을 통한 새로운 식품 단백질 개발 연구, Succinylated soy ... 저는 OOO 교수님의 OOOO OOOO 연구실에서 Bacillus sp.의 혈전용해효소 정제 및 특성 규명 콩에서 분리된 KDO-13 연구, 인체 내 Yucca Schidigella ... Salmonella typhimurium의 성장 반응에 대한 프로피온산의 억제 효과 관련 연구, 화학적 변형을 통한 쌀겨 및 참깨박 단백질의 기능적 특성 변화 연구, Bacillus subtilis
paper) and dipping sauces such as ssamjang (made with seasoned mixture of chili paste and soy bean paste ... The sauce is made from a combination of gochujang (red pepper paste), soy sauce, garlic, ginger, and ... ) and gireum-jang (made with sesame oil, salt, and black pepper), jangajji (soy sauce-pickled vegetables
The medley is seasoned with soy sauce, sesame oil, and a hint of sugar, creating a harmonious blend of ... Thinly sliced beef is bathed in a marinade of grated pear, onion, garlic, soy sauce, sugar, and sesame ... From the tantalizing Kimbap to the soul-soothing Japchae and the savory Bulgogi, Korean cuisine is a