دانلود مقالات ISI درباره چنگگکویانگ + ترجمه فارسی

Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food

Keywords: چنگگکویانگ; Cheonggukjang; Biogenic amines; Soybean fermentation; Bacillus; Enterococcus;

دانلود رایگان متن کامل مقاله ISI 28 صفحه سال انتشار : 2018 سفارش ترجمه

Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation

Keywords: چنگگکویانگ; Probiotics; Bacillus subtilis; Spore; Cheonggukjang; Antioxidant activity;

دانلود رایگان متن کامل مقاله ISI 29 صفحه سال انتشار : 2018 سفارش ترجمه

The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste)

Keywords: چنگگکویانگ; Fermented unsalted soybean paste; Cheonggukjang; Biogenic amine; Isoflavone; Bacillus cereus;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2017 سفارش ترجمه

Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

Keywords: چنگگکویانگ; Cheonggukjang; fatty acids; fermentation; soybean cultivar; volatile compounds; FAME; fatty acid methyl ester; FID; flame ionization detector; IV; iodine value; IS; internal standard; SFA; saturated fatty acids; MUFA; monounsaturated fatty acids; NIST; Na

دانلود رایگان متن کامل مقاله ISI 17 صفحه سال انتشار : 2017 سفارش ترجمه

Cheonggukjang polysaccharides enhance immune activities and prevent cyclophosphamide-induced immunosuppression

Keywords: چنگگکویانگ; Cheonggukjang; Polysaccharide; Immunostimulatory activity;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2015 سفارش ترجمه

Fermented soybean product (Cheonggukjang) improved some attributes of protein and growth hormone measurements in Sprague-Dawley rats

Keywords: چنگگکویانگ; ALP; alkaline phosphatase; ALT; alanine aminotransferase; ANOVA; analysis of variance; AST; aspartate aminotransferase; CKJ; Cheonggukjang; GH; growth hormone; H-CKJ; high-concentration CKJ; H&E; hematoxylin and eosin; L-CKJ; low-concentration CKJ; LDH; l

دانلود رایگان متن کامل مقاله ISI 13 صفحه سال انتشار : 2014 سفارش ترجمه

Immunostimulatory activity of polysaccharides from Cheonggukjang

Keywords: چنگگکویانگ; BUN; blood urea nitrogen; CK; creatine kinase; DMEM; Dulbecco's modified Eagle medium; DMSO; dimethyl sulfoxide; DTT; dithiothreitol; ELISA; enzyme linked immunosorbent assay; ERK; extracellular-signal-related kinase; FBS; fetal bovine serum; FST; force

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2013 سفارش ترجمه

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

Keywords: چنگگکویانگ; Cheonggukjang; Korean fermented food; Bacterial community; Pyrosequencing; DGGE;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2012 سفارش ترجمه

The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Keywords: چنگگکویانگ; Probiotic; Bacillus subtilis CSY191; Cheonggukjang; Surfactin; MCF-7 human breast cancer cell; Anticancer activity;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2012 سفارش ترجمه

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Keywords: چنگگکویانگ; Probiotics; Soybeans; Bacillus subtilis CS90; Cheonggukjang; Isoflavones; Flavanols; Phenolic acids; Fermentation; DPPH; Food composition; Food analysis

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2011 سفارش ترجمه

Development of a RAPD-PCR method for identification of Bacillus species isolated from Cheonggukjang

Keywords: چنگگکویانگ; Bacillus subtilis; Bacillus licheniformis; Bacillus amyloliquefaciens; Cheonggukjang; RAPD-PCR

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2009 سفارش ترجمه

Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

Keywords: چنگگکویانگ; Cheonggukjang; Bacillus pumilus HY1; Isoflavone; Flavanol; Phenolic acid; DPPH radical-scavenging activity

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2009 سفارش ترجمه

Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract

Keywords: چنگگکویانگ; Cheonggukjang; Fibrinolytic activity; Alginate microparticle

دانلود رایگان متن کامل مقاله ISI 4 صفحه سال انتشار : 2008 سفارش ترجمه

Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times

Keywords: چنگگکویانگ; Cheonggukjang; Free-radical-scavenging activity; Tyrosinase-inhibition activity; Total phenolic content; Total flavonoid content

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2008 سفارش ترجمه

Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis

Keywords: چنگگکویانگ; Metabolomic analysis; Cheonggukjang; 1H NMR; Principal component analysis

دانلود رایگان متن کامل مقاله ISI 4 صفحه سال انتشار : 2007 سفارش ترجمه

Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)

Keywords: چنگگکویانگ; Cheonggukjang; Stable-isotope dilution assay; Volatile organic acid; Gas chromatography–mass spectrometry (GC–MS); Solid-phase microextraction (SPME)

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2007 سفارش ترجمه