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Jang Hye Ji Kim Jong Ha Lee Hyun-Sook Paik Hyun-Dong 《Food science and biotechnology》2022,31(6):731-737
Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,... 相似文献
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Food Science and Biotechnology - Coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is mainly transmitted through respiratory droplets.... 相似文献
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Lee Jae Hoon Park Eunju Jin Hyue Ju Lee Yunjeong Choi Seung Jun Lee Gyu Whan Chang Pahn-Shick Paik Hyun-Dong 《Food science and biotechnology》2017,26(5):1371-1377
Food Science and Biotechnology - The purpose of this study was to evaluate the anti-inflammatory and anti-genotoxic activity of branched-chain amino acids (BCAAs) in lipopolysaccharide (LPS)... 相似文献
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So-Yeon Kim Na-Kyoung Lee Eun Jin Han Hyun-Dong Paik 《Food science and biotechnology》2012,21(5):1433-1438
An antimicrobial peptide produced by Bacillus subtilis KU25, KU43, and KU44 was isolated from traditional Korean fermented foods and characterized. It was named as subtilin KU25, KU43, and KU44. Subtilin KU25, KU43, and KU44 were sensitive against α-chymotrypsin, protease XIII, and various proteinase enzymes, respectively. B. subtilis KU43 was selected as the producer with the broadest antimicrobial spectrum. Subtilin KU43 was stable at a pH range of 3 to 9 for 4 h, and withstood exposure to temperatures of 50–90°C for 30 min. The mode of inhibition against Listeria monocytogenes ATCC 15313 involved a bactericidal effect by a reduction in the cell numbers and breakage of the indicator cell membranes. The molecular mass of subtilin KU43 was measured at approximately 3.5 kDa. These results demonstrate the development of novel strains from traditional Korean fermented foods, and illustrate the possibility that some of these strains might generate a natural preservative compound. 相似文献
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Microsystem Technologies - Recently, there have been demand for aerial robotic cameras that offer a large working space, long broadcasting times, and excellent dynamic stability to broadcast live... 相似文献
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Preservation of backseolgi by modified-atmosphere packaging (MAP) method for industrial production was evaluated with respect to shelf life and a prevalent flora was identified. Backseolgi was stored in low-density polyethylene (LDP), top-sealing package (TSP), and MAP packages. The number of microflora did not substantially change in all samples at 3°C for 30 days, but rapidly increased in LDP and TSP samples at 30°C. MAP was the most effective storage method. With DNA sequence analysis, it appeared that the predominant contaminant belonged to the genus Penicillium, and it was named Penicillium sp. DA. 相似文献
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Backseolgi is a Korean traditional rice cake, which is prepared by steaming the rice flour. After cook-chilling processing, backseolgi samples packaged by a modified atmosphere package (MAP), top sealing package (TSP), and linear low density-polyethylene package
(LDPA; control) were evaluated in regard to microbial safety and sensory characteristics during storage. During storage at
30°C, the cell numbers of aerobic, psychrophilic, and anaerobic bacteria for the MAP sample increased to below 2 log CFU/g
for 10 days, whereas the control and TSP samples increased more than 5.0 log CFU/g after 4 days. After 50 days of storage
at 3°C, the cell numbers in the MAP sample were below 1.0 log CFU/g, whereas they were approximately 3.0 log CFU/g in the
control and TSP samples. In the case of the sensory evaluation, the MAP sample score was above 5.0, whereas the scores of
the CON and TSP samples were 1.0. As a result, MAP was identified as the most effective packaging method for increasing microbial
safety while maintaining the sensory characteristics of the cook-chilled backseolgi. 相似文献
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Keun Young Min Hyun Jung Kim Kyoung Ah Lee Kee-Tae Kim Hyun-Dong Paik 《Journal of dairy science》2014
Citrus fruit (Citrus unshiu) peels were extracted with hot water and then acid-hydrolyzed using hydrochloric acid. Antimicrobial activities of acid-hydrolyzed Citrus unshiu peel extract were evaluated against pathogenic bacteria, including Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. Antilisterial effect was also determined by adding extracts at 1, 2, and 4% to whole, low-fat, and skim milk. The cell numbers of B. cereus, Staph. aureus, and L. monocytogenes cultures treated with acid-hydrolyzed extract for 12 h at 35°C were reduced from about 8 log cfu/mL to <1 log cfu/mL. Bacillus cereus was more sensitive to acid-hydrolyzed Citrus unshiu peel extract than were the other bacteria. The addition of 4% acid-hydrolyzed Citrus unshiu extracts to all types of milk inhibited the growth of L. monocytogenes within 1 d of storage at 4°C. The results indicated that Citrus unshiu peel extracts, after acid hydrolysis, effectively inhibited the growth of pathogenic bacteria. These findings indicate that acid hydrolysis of Citrus unshiu peel facilitates its use as a natural antimicrobial agent for food products. 相似文献
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Kyung Hoon Chang Se-Ho Park Hee-Sook Jee Kee-Tae Kim Hyun-Dong Paik Joo-Yeon Lee 《Food science and biotechnology》2014,23(1):173-178
White ginseng extract (WGE) was hydrolyzed with organic acids to increase the yield of ginsenoside Rg3 which has high bio-functional activities. The condition of hydrolysis by citric acid was studied to maximize a production of ginsenoside Rg3. The total content of ginsenoside Rg3 in WGE treated with 10% citric acid at 110°C for 1 h was 10-folds greater than that of commercial extract. The antitumor and antioxidant activities of WGE and the acid-hydrolysates were evaluated via an MTT assay and the DPPH method, respectively. At 1.0 mg/mL, hydrolysates inhibited the proliferation of AGS and Hep-2 cells by more than 90%, but did not inhibit their growth. It suggests that citric acid hydrolysis enhances the content of Rg3. In addition, the acid hydrolysates evidenced a free radical scavenging activity of 80% at a concentration of 4.0 mg/mL, while WGE exhibited only a 49% free radical scavenging activity at the same concentration. 相似文献