Search Results - "Kim, Ah Na"
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Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids
Published in International journal of biological macromolecules (01-04-2023)“…This study investigated the phospholipids (PLs) molecular species (PLs-MS), protein secondary structure (PSS), and emulsion microstructure of the egg yolk (EY)…”
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The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple
Published in Food chemistry (01-02-2017)“…•Grinding apples at 101.33kPa resulted in browning and the loss of antioxidant activity in 30min.•Vacuum-grinding apple effectively retarded the change in…”
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3
Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil
Published in Food science & technology (01-01-2021)“…This study investigated the effect of superheated steam (SHS) treatment on the yield and quality properties, including volatile compounds of perilla seeds oil…”
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4
Effect of vacuum–grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry
Published in Food science & technology (01-01-2021)“…In this study, strawberries were ground at vacuum levels of 2.67, 6.67, 13.33, 19.99, and 101.33 kPa (atmospheric pressure) using a specially designed vacuum…”
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Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)
Published in International journal of food science & technology (01-04-2020)“…Summary Water blanching is widely used in food industry, but imprudent process causes considerable quality deterioration. To determine optimum condition, the…”
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6
Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin
Published in Foods (24-03-2023)“…The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8…”
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A study about factors influencing rice palatability based on changes in sensory and physicochemical properties under different postharvest conditions
Published in Current research in food science (2023)“…Postharvest management plays a key role in determining the end-use quality of rice; therefore, a practical approach to inhibit quality deterioration is…”
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Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil
Published in Food science & technology (01-03-2020)“…This work investigated the effect of freeze-thaw (FT) pretreatment on the yield and quality of oil cold-pressed from perilla seeds. FT pretreatment ruptured…”
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9
Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity
Published in Industrial crops and products (01-07-2021)“…•Quality of perilla seed (PS) stored at 11–93 % relative humidity (RH) for 12 weeks was studied.•At 11 % RH, PS oil yield was about 7.5-times greater than the…”
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10
Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)
Published in Food science and biotechnology (01-09-2020)“…This study was conducted to evaluate the storage conditions of matcha ( Camellia sinensis ) according to temperature during 2 months. The moisture content of…”
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Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil
Published in International journal of food science & technology (01-01-2020)“…Summary The objective of this study was to determine the efficacy of supercritical carbon dioxide turmeric extract (STE) on the oxidative stability of perilla…”
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12
Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple
Published in Journal of food science (01-01-2018)“…This study evaluated the effects of grinding at atmospheric pressure (control), under vacuum (∼2.67 kPa), or with modified atmosphere (N2 and CO2) on the…”
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13
The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples
Published in Journal of food science (01-12-2018)“…The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding…”
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14
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels
Published in Journal of food science and technology (01-07-2018)“…The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with…”
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15
Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment
Published in Journal of food processing and preservation (01-03-2020)“…There has been increasing concern over the potential carcinogenic problem of the synthetic antioxidants in oil industries. Tomato extract was prepared by…”
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Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
Published in Food chemistry (16-04-2021)“…•Blueberry purees were consecutively ground, packaged, and heated without oxygen.•Heating both with and without oxygen led to inactivation of oxidative…”
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Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures
Published in Food science & technology (01-03-2018)“…The effect of storage temperature on the degradation of total phenolic content (TPC) and antioxidant activity in hardy kiwifruit (Actinidia arguta) puree was…”
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Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil
Published in Food science & technology (01-04-2023)“…Perilla seeds for obtaining oils were pressed at vacuum levels of 101.33 (control) and 2.67 kPa using a specially designed vacuum container and packaging…”
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Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis
Published in Food microbiology (01-09-2023)“…Effect of packaging at different vacuum levels such as 7.2 Pa (99.99% vacuum), 30 kPa (70.39%), 70 kPa (30.91%), and 101.33 kPa (0%, atmospheric condition)…”
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20
Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time
Published in Food science & technology (01-05-2019)“…The extraction efficiency of bioactive compounds along with their biological activity and stability depends on the extraction temperature and time. The effects…”
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