Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Jin Hong Mok"'
Autor:
Myung-Chan Kim, Su-Yeon Park, Hyo-Rim Kim, Yun-Sung Cho, Tabu Mungia Magollah, Jin Hong Mok, Yang-Bong Lee
Publikováno v:
Separations, Vol 10, Iss 9, p 495 (2023)
The release of 1,4-dioxane probably contributes to the deterioration of marine habitats, animal health, and human liver and kidneys. The formulation of 1,4-dioxane in glycols, which has been applied for dehumidifying agents in refineries, may need to
Externí odkaz:
https://doaj.org/article/14acf231cf8c41f499ff97b34b5ac9b0
Autor:
Myung-Chan Kim, Su-Yeon Park, Seo-Yeon Kwon, Yu-Kyeong Kim, Yeong-In Kim, Yong-Soo Seo, Sueng-Mok Cho, Eui-Cheol Shin, Jin Hong Mok, Yang-Bong Lee
Publikováno v:
Foods, Vol 12, Iss 17, p 3299 (2023)
Efficient detection methods must be developed for 1,4-dioxane due to its suspected status as a human carcinogen, which is highly mobile in food and environmental resources. In this regard, this experiment has been conducted to develop reliable and se
Externí odkaz:
https://doaj.org/article/e86bde5708024648885e87eeea227555
Publikováno v:
Biotechnology and Bioengineering. 119:1556-1566
Escherichia coli O157:H7 have previously been associated with disease outbreaks associated with leafy green vegetables. However, the physical mechanisms that determine the spatial organization of bacteria onto leafy greens are still not clear. Microf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d74aa550b3c36cbf97ddf828fc468261
https://doi.org/10.1002/bit.28057
https://doi.org/10.1002/bit.28057
Publikováno v:
Journal of Food Engineering. 340:111288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e73c11460ed0215bfe041f9380023945
https://doi.org/10.1016/j.jfoodeng.2022.111288
https://doi.org/10.1016/j.jfoodeng.2022.111288
Publikováno v:
Journal of Food Engineering. 262:121-130
The effectiveness of combined shear stress (SS) and moderate electric field (MEF) on the inactivation of Escherichia coli K12 in apple juice was investigated. Inoculated samples were treated at two temperatures (40 °C and 50 °C) for various times (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66f9560f00273a8ca7ce51c0a400860a
https://doi.org/10.1016/j.jfoodeng.2019.05.019
https://doi.org/10.1016/j.jfoodeng.2019.05.019
Publikováno v:
Innovative Food Science & Emerging Technologies. 81:103147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7a4b93cb63786aacbec93e8e845e23c
https://doi.org/10.1016/j.ifset.2022.103147
https://doi.org/10.1016/j.ifset.2022.103147
Publikováno v:
Curr Dev Nutr
OBJECTIVES: Due to anti-nutrients found in leafy greens and the physical-chemical properties of inorganic iron found in plant sources, iron bioavailability is lower relative to heme iron rich in red meat. We tested a series of novel food processing t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::927ec4ddabcfdf26e9a017682b4a619a
https://europepmc.org/articles/PMC8181289/
https://europepmc.org/articles/PMC8181289/
Publikováno v:
Innovative Food Science & Emerging Technologies. 77:102955
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d85a7f36ca7e30bdccac1c2913062364
https://doi.org/10.1016/j.ifset.2022.102955
https://doi.org/10.1016/j.ifset.2022.102955
Publikováno v:
Innovative Food Science & Emerging Technologies. 75:102889
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c4ae89dc037a5b30793a765d5d75df5
https://doi.org/10.1016/j.ifset.2021.102889
https://doi.org/10.1016/j.ifset.2021.102889
Publikováno v:
Journal of Food Engineering. 196:27-35
In this study, a pulsed electric field (PEF) and an oscillating magnetic field (OMF) were used to achieve an extension of a supercooled state within chicken breasts. The specifications of protocol are: (i) PEF with duty cycle sequence of 0.8, 0.5, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac37fcac4f6279e379a6bd6b43f9ba41
https://doi.org/10.1016/j.jfoodeng.2016.10.002
https://doi.org/10.1016/j.jfoodeng.2016.10.002