Zobrazeno 1 - 10
of 242
pro vyhledávání: '"Han Seung Shin"'
Autor:
Gitishree Das, Sandra Gonçalves, J. Basilio Heredia, Anabela Romano, Luis Alfonso Jiménez-Ortega, Erick P. Gutiérrez-Grijalva, Han Seung Shin, Jayanta Kumar Patra
Publikováno v:
Journal of Functional Foods, Vol 97, Iss , Pp 105045- (2022)
Cinnamon from the bark of Cinnamomum species is one of the most important spices used worldwide in food and as a traditional medicine for centuries. It has substantial benefits for human health including its protective role on cardiovascular diseases
Externí odkaz:
https://doaj.org/article/a93fc9eceada4d2cb11cf57b474e51c1
Autor:
Gitishree Das, Ourlad Alzeus G. Tantengco, Rosa Tundis, Joyce Ann H. Robles, Monica Rosa Loizzo, Han Seung Shin, Jayanta Kumar Patra
Publikováno v:
Plants, Vol 11, Iss 17, p 2290 (2022)
Seeds from mustard (genera Brassica spp. and Sinapsis spp.), are known as a rich source of glucosinolates and omega-3 fatty acids. These compounds are widely known for their health benefits that include reducing inflammation and lowering the risk of
Externí odkaz:
https://doaj.org/article/02d478ed09ec4934936dbfb1e9308bd7
Publikováno v:
Current Issues in Molecular Biology, Vol 46, Iss 11, Pp 12099-12118 (2024)
Artemisinin is a truly fascinating drug in many ways. Since the unrestrained procedure of its detection, as an antimalarial drug, artemisinin has received a great deal of consideration. Recently, application of artemisinin-based combination therapy h
Externí odkaz:
https://doaj.org/article/def7161ec3cc4f60803d9cd833423df3
Publikováno v:
Foods, Vol 13, Iss 13, p 2097 (2024)
A pH-sensitive dye-based freshness indicator has been developed to monitor the quality status of pork neck through distinct color transitions, addressing a crucial need for improved food safety and real-time monitoring within the food industry. This
Externí odkaz:
https://doaj.org/article/f07dec1e9c9949158635df009b621165
Publikováno v:
Foods, Vol 13, Iss 12, p 1888 (2024)
The purpose of this study was to evaluate and validate methylene blue migration from printed time–temperature indicators (TTIs) into food. It also highlights the importance of establishing regulatory measures and safety standards for food packaging
Externí odkaz:
https://doaj.org/article/f5f83241d7a94964b35404ad8cdc9f15
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 581 (2024)
Papaya contains high amounts of vitamins A, C, riboflavin, thiamine, niacin, ascorbic acid, potassium, and carotenoids. It is confirmed by several studies that all food waste parts such as the fruit peels, seeds, and leaves of papaya are potential so
Externí odkaz:
https://doaj.org/article/35e3e353ea8a4f8394b2efd1df69d395
Publikováno v:
Foods, Vol 12, Iss 20, p 3750 (2023)
The purpose of this study is to quantify several heavy metals (Pb, Cd, Hg, Me-Hg, and metalloid arsenic) contained in Korean fishery products (seven categories, 1186 samples) and assess their health risk. Heavy metals quantification was conducted usi
Externí odkaz:
https://doaj.org/article/3bcef1aa7b544dc3ba4ba1b8b5bec07a
Publikováno v:
Foods, Vol 12, Iss 19, p 3686 (2023)
In this study, we developed and validated an analytical method to evaluate the heavy metal elution from an active packaging material’s oxygen absorber to a food simulant. Using water, 4% acetic acid, n-heptane, 20% ethanol, and 50% ethanol as food
Externí odkaz:
https://doaj.org/article/95fd11fee2c6422598c456da41909b33
Publikováno v:
Plants, Vol 12, Iss 13, p 2479 (2023)
Environmental pollutants such as fine dust are increasingly linked to premature skin aging. In this study, we investigated the protective effects of higenamine, a natural plant alkaloid, against fine-dust-induced skin aging in human keratinocytes (Ha
Externí odkaz:
https://doaj.org/article/ddd3a0f4b650404e9b0f395e2f5571fa
Publikováno v:
Foods, Vol 12, Iss 9, p 1801 (2023)
This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator’s color change r
Externí odkaz:
https://doaj.org/article/7b622e22c99b46e9a6902b44f25498e3