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Korean Journal of Food Science and Technology最新文献

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Quality characteristics of texturized vegetable protein using soybean flours at different defatting temperatures 不同脱脂温度下使用大豆粉加工的质构化植物蛋白的质量特性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.615
C. Park, Yong-Suk Kim, M. Seo, S. Jung, Sul Lee, Boram Park, S. Park
{"title":"Quality characteristics of texturized vegetable protein using soybean flours at different defatting temperatures","authors":"C. Park, Yong-Suk Kim, M. Seo, S. Jung, Sul Lee, Boram Park, S. Park","doi":"10.9721/kjfst.2023.55.6.615","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.615","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Inactivation of Escherichia coli O157:H7 inoculated on various types of spoons using a multipurpose sterilizer 使用多用途消毒器灭活接种在各类勺子上的大肠杆菌 O157:H7
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.677
Su-Min Park, Sangoh Kim, Sang-Soon Kim
{"title":"Inactivation of Escherichia coli O157:H7 inoculated on various types of spoons using a multipurpose sterilizer","authors":"Su-Min Park, Sangoh Kim, Sang-Soon Kim","doi":"10.9721/kjfst.2023.55.6.677","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.677","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison between inhibitory effects of sesame and perilla seed meal extracts on LPS-induced oxidative stress in RAW 264.7 cells 比较芝麻和紫苏籽粉提取物对 LPS 诱导的 RAW 264.7 细胞氧化应激的抑制作用
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.599
Hyeon-A Bae, Choon-Young Kim
{"title":"Comparison between inhibitory effects of sesame and perilla seed meal extracts on LPS-induced oxidative stress in RAW 264.7 cells","authors":"Hyeon-A Bae, Choon-Young Kim","doi":"10.9721/kjfst.2023.55.6.599","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.599","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A study on the validity of probiotics through evaluation of the physiological properties and intestinal adhesion of lactic acid bacteria 通过评估乳酸菌的生理特性和肠道粘附性研究益生菌的有效性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.649
Yong-Jik Lee, Kyung-Mi Kim, Pan-Young Jeong, Seok-Cheol Cho
{"title":"A study on the validity of probiotics through evaluation of the physiological properties and intestinal adhesion of lactic acid bacteria","authors":"Yong-Jik Lee, Kyung-Mi Kim, Pan-Young Jeong, Seok-Cheol Cho","doi":"10.9721/kjfst.2023.55.6.649","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.649","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of cinnamon powder incorporation and its methods on the antioxidant activity and oxidative stability of yakgwa, a deep-fried traditional Korean confectionery 肉桂粉的添加及其方法对韩国传统油炸糕点 "药瓜 "的抗氧化活性和氧化稳定性的影响
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.641
Dayeon Son, J. Surh
{"title":"Effects of cinnamon powder incorporation and its methods on the antioxidant activity and oxidative stability of yakgwa, a deep-fried traditional Korean confectionery","authors":"Dayeon Son, J. Surh","doi":"10.9721/kjfst.2023.55.6.641","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.641","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Stability of aronia anthocyanins encapsulated with maltodextrin and gums in beverage model solution 用麦芽糊精和树胶封装的海棠花青素在饮料模型溶液中的稳定性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.561
Jimin Kang, Eunmi Koh
{"title":"Stability of aronia anthocyanins encapsulated with maltodextrin and gums in beverage model solution","authors":"Jimin Kang, Eunmi Koh","doi":"10.9721/kjfst.2023.55.6.561","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.561","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Alleviative effect of microalgae on scopolamine-induced dry eye mouse model 微藻对东莨菪碱致小鼠干眼模型的缓解作用
Korean Journal of Food Science and Technology Pub Date : 2023-10-31 DOI: 10.9721/kjfst.2023.55.5.447
Jin-Woo Kim, Yi-joon Kim, Sung-Jin Kim, Jin-Chul Kim
{"title":"Alleviative effect of microalgae on scopolamine-induced dry eye mouse model","authors":"Jin-Woo Kim, Yi-joon Kim, Sung-Jin Kim, Jin-Chul Kim","doi":"10.9721/kjfst.2023.55.5.447","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.5.447","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preventive effect of lactic acid bacteria cell-free supernatant on myoglobin oxidation in tuna (Thunnus orientalis) muscle 乳酸菌无细胞上清液对金枪鱼肌肉肌红蛋白氧化的预防作用
Korean Journal of Food Science and Technology Pub Date : 2023-10-31 DOI: 10.9721/kjfst.2023.55.5.523
Du-Min Jo, Mi-Ru Song, Seul-Ki Park, Ji-Hwan Choi, Kyung-Jin Cho, Young-Mog Kim
{"title":"Preventive effect of lactic acid bacteria cell-free supernatant on myoglobin oxidation in tuna (Thunnus orientalis) muscle","authors":"Du-Min Jo, Mi-Ru Song, Seul-Ki Park, Ji-Hwan Choi, Kyung-Jin Cho, Young-Mog Kim","doi":"10.9721/kjfst.2023.55.5.523","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.5.523","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Modulation of bioactivities of tocopherols by various environmental factors in cell culture systems 细胞培养系统中各种环境因素对生育酚生物活性的调节
Korean Journal of Food Science and Technology Pub Date : 2023-10-31 DOI: 10.9721/kjfst.2023.55.5.412
Dahyun Song, Jungil Hong
{"title":"Modulation of bioactivities of tocopherols by various environmental factors in cell culture systems","authors":"Dahyun Song, Jungil Hong","doi":"10.9721/kjfst.2023.55.5.412","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.5.412","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality characteristics of extruded noodles by adding different types of seaweeds obtained from Jeju 加入济州不同种类海藻挤压面条的品质特征
Korean Journal of Food Science and Technology Pub Date : 2023-10-31 DOI: 10.9721/kjfst.2023.55.5.477
Dong-Eon Kim, Mi-Ok Ko, Sosoh Kim, Jiyeon Kim, Nahyeon Yang, Ju-Hyang Lee, Sun-Soon Park, Jong-Hyun Lee, Hyun-Jung Kim
{"title":"Quality characteristics of extruded noodles by adding different types of seaweeds obtained from Jeju","authors":"Dong-Eon Kim, Mi-Ok Ko, Sosoh Kim, Jiyeon Kim, Nahyeon Yang, Ju-Hyang Lee, Sun-Soon Park, Jong-Hyun Lee, Hyun-Jung Kim","doi":"10.9721/kjfst.2023.55.5.477","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.5.477","url":null,"abstract":"본 연구는 제주에서 서식하고 있는 해조류 중 감태, 톳, 괭생이모자반, 구멍갈파래를 이용하여 압출면을 제조하였고, 이에 대한 품질 특성, 항산화 활성 및 관능적 영향을 평가하여 영양학적 가치가 향상된 국수로서의 개발 및 이용 가능성을 확인하고자 하였다. 해조류 첨가 압출면의 pH 및 수분함량은 해조류 무첨가 압출면에 비해 유의적으로 높게 나타났다. 총 폴리페놀 및 플라보노이드 함량은 해조류 첨가 압출면이 해조류 무첨가 압출면에 비해 높은 값을 나타내어 라디칼 소거 활성에서도 해조류 첨가 압출면이 우수함을 확인하였다. 그 중 감태 첨가 압출면의 DPPH 라디칼 소거 활성이 48.62%로 가장 우수하였고, ABTS+ 라디칼소거 활성의 경우 괭생이모자반 첨가 압출면이 15.15%로 가장 높았다. 압출면의 조리특성으로 중량, 부피 및 수분흡수율을 측정한 결과 해조류 첨가 압출면은 무첨가 압출면 대비 유의적으로 낮은 값들을 나타내었지만 조리수의 탁도는 유의적인 차이를 나타내지 않았다. 압출면의 조리 전과 후의 색도는 해조류가 띠는 색상에 따라 압출면의 L, a, b값에 영향을 주었고, 조리 후 모든 압출면의 L값은 증가하였고, a 및 b값은 감소하였다. 조리 전압출면의 조직감은 해조류 무첨가 압출면에 비해 해조류 첨가 압출면이 유의적으로 낮은 경향을 나타내었지만, 조리 후의 조직감은 유의적인 차이가 없었다. 관능평가 결과 해조류 첨가 압출면 중 감태 첨가 압출면의 기호도가 높음을 확인하였다. 따라서 압출면에 해조류를 첨가하여도 기존 압출면의 품질은 유지되며 해조류가 나타내는 기능성 성분이 국수의 영양학적 단점을 보완할 수 있어 소비자의 고품질 식품 및 건강에 대한 선호도를 충족시킬 수 있는 국수로서의 개발 가능성이 있다고 판단된다.","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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