Výsledky vyhledávání

Effect of heat and autoclave on allergenicity of porcine serum albumin

Autor: Dong-Hyun Ahn, Eu-Jin Song, So-Young Lee, Koth-Bong-Woo-Ri Kim, Kyu-Earn Kim

Publikováno v: Food Science and Biotechnology. 20:455-459

This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100°C for 20 min on PSA was able

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::05ed68a3f996b2c197340b54b6a23eb7
https://doi.org/10.1007/s10068-011-0063-0

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Effect of Gamma Irradiation on Immune Activity and Physicochemical Properties of Myagropsis myagroides Water Extract

Autor: Myung-Woo Byun, Chung-Jo Lee, Jong-il Choi, Min-Ji Kim, Eu-Jin Song, Moon-Kyung Choi, Chan Sunwoo, Ji-Hee Kwak, Dong Hyun Kim, Jae-Hun Kim, Koth-Bong-Woo-Ri Kim, Dong-Hyun Ahn, Ju-Woon Lee, Jin-Gyu Park, Ji-Yeon Jung

Publikováno v: Korean Journal of Fisheries and Aquatic Sciences. 44:50-57

This study examined the effect of gamma irradiation (3-20 kGy) on the immune activity and physicochemical properties of Myagropsis myagroides (MM) water extracts. MM powder and water extracts were subjected to gamma irradiation at 3, 7, and 20 kGy. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2c40fcbdcc02626e2d0602bd14df4ea
https://doi.org/10.5657/kfas.2011.44.1.050

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Antimicrobial activity of Myagropsis myagroides and interaction with food composition

Autor: Eu-Jin Song, Dong-Hyun Ahn, Yong-Ki Hong, Soyoung Irene Lee, Koth-Bong-Woo-Ri Kim, Seong-Il Lim

Publikováno v: Food Science and Biotechnology. 20:85-92

Ethanol extract of Myagropsis myagroides (MMEE) has substantial antimicrobial activity against Gram-positive bacteria and some of the yeasts. The minimum inhibitory concentration (MIC) of MMEE ranged from 0.0625 to 0.125 mg/mL for Bacillus subtilis,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b8ad3e0f7de7abf1e6763947a224b7d
https://doi.org/10.1007/s10068-011-0012-y

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Inhibitory Effects of Sargassum thunbergii Ethanol Extract against α-amylase

Autor: Koth-Bong-Woo-Ri Kim, Dong-Hyun Ahn, Eu-Jin Song, Min-Ji Kim, Chung-Jo Lee, So-Jeong Lee, Moon-Kyoung Choi, Tae-Wan Kim, Ji-Hee Kwak, Ji-Yeon Jung

Publikováno v: Korean Journal of Fisheries and Aquatic Sciences. 43:648-653

This study was performed to investigate the inhibitory activity of Sargassum thunbergii (ST) against -amylase and elucidate the availability of ST extract as a functional food agent. To test the inhibitory activity of ST against -amylase, porcine pan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c5f6bf44ee43cce2f7ff9c4189a6165
https://doi.org/10.5657/kfas.2010.43.6.648

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Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation

Autor: Ju-Woon Lee, Eu-Jin Song, Dong-Hyun Ahn, So-Young Lee, Kyu-Earn Kim, Myung-Woo Byun, Koth-Bong-Woo-Ri Kim, Jin-Gyu Park

Publikováno v: Korean Journal for Food Science of Animal Resources. 30:397-402

Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serumalbumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity ofporc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5feac5098f5d376722f13cf11cfb31bf
https://doi.org/10.5851/kosfa.2010.30.3.397

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Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle

Autor: Na-Bi Park, Koth-Bong-Woo-Ri Kim, Dong-Hyun Ahn, Chung-Jo Lee, Eu-Jin Song, Ho-Duk Choi, Ji-Hee Kwak, So-Young Yoon, So-Jeong Lee, Ji-Yeon Jung, So-Young Lee, Ho-Dong Lee

Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 39:750-756

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at 4 o C. Lightness and redness of wet noodle were decreased with increasing amounts of MCE add

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf0d8ed1de851c51ca1672e345054ea9
https://doi.org/10.3746/jkfn.2010.39.5.750

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Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment

Autor: Chung-Jo Lee, So-Jeong Lee, So-Young Lee, Dong-Hyun Ahn, Eu-Jin Song, Seo-Jin Kim, So-Young Yoon, Koth-Bong-Woo-Ri Kim, Kyu-Earn Kim

Publikováno v: Korean Journal for Food Science of Animal Resources. 30:133-140

The pork hams and bacon comprisi ng the most popular processed pork were tr eated with autoclave to investigate applica-tion of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected forexperiments

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b07bc6014dc2d85f6d1508f16520bf9d
https://doi.org/10.5851/kosfa.2010.30.1.133

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Changes of Pork Antigenicity by Heat, Pressure, Sonication, Microwave, and Gamma Irradiation

Autor: Seo-Jin Kim, Chung-Jo Lee, Myung-Woo Byun, Dong-Hyun Ahn, So-Young Yoon, Jin-Gyu Park, Eu-Jin Song, So-Jeong Lee, Koth-Bong-Woo-Ri Kim, Ju-Woon Lee, So-Young Lee

Publikováno v: Korean Journal for Food Science of Animal Resources. 29:709-718

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments suchas heating, autoclave, microwave, sonication, and irradiat ion have been used for food processing or reduction of allergenic-ity.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::daa6670aa15b0229ff10d265152484d9
https://doi.org/10.5851/kosfa.2009.29.6.709

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