Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Jun Bae Ahn"'
Autor:
Jun Bae Ahn, Jun Young Jeong, Kwang Yup Kim, Chun mi Lee, Chung Ha Lim, Min Su Jeong, Jeong Hyeon Oh
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:185-195
The purpose of this study was to develop synbiotic materials and to apply them to the puffed grain products using electrostatic spraying technology. Lactic acid bacteria were isolated from Kimchi and selected through tests of acid resistance, bile sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ca2809fe0595e8eca49b9588d67a86a
https://doi.org/10.3746/jkfn.2021.50.2.185
https://doi.org/10.3746/jkfn.2021.50.2.185
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 1, Pp 648-658 (2020)
Food Science & Nutrition
Food Science & Nutrition, 8(1):648-658
Food Science & Nutrition
Food Science & Nutrition, 8(1):648-658
The objective of this research was to precisely simulate the temperature distribution and inactivation of Escherichia coli O157:H7 by batch ohmic heating pasteurization of orange juice based on a time‐dependent numerical model. A finite element met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47fc7bc9684c4a31696ddb4d6c56e63d
https://doi.org/10.1002/fsn3.1353
https://doi.org/10.1002/fsn3.1353
Autor:
Juan, Bai, Renalison, Farias-Pereira, Miran, Jang, Yuan, Zhang, Sang Mi, Lee, Young-Suk, Kim, Yeonhwa, Park, Jun Bae, Ahn, Gun-Hee, Kim, Kee-Hong, Kim
Publikováno v:
Pharmaceutical research. 38(1)
Azelaic acid (AzA) is a dicarboxylic acid naturally occurring in various grains having anti-inflammatory and anti-oxidation properties. Recently, AzA is shown to reduce high-fat diet-induced adiposity in animals. However, its physiological role in li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::feca07dc597ba72010087eaff3eb55be
https://pubmed.ncbi.nlm.nih.gov/33449249
https://pubmed.ncbi.nlm.nih.gov/33449249
Publikováno v:
Food Control. 85:253-258
This study was conducted to evaluate the antimicrobial effect of sequential treatment with chlorine dioxide (ClO2) gas and dry heat against Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa and radish seeds. Inoculated alfalfa and radish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aef894cf1fb1bfe209085576cc8c6fc7
https://doi.org/10.1016/j.foodcont.2017.08.016
https://doi.org/10.1016/j.foodcont.2017.08.016
Characterization of Lycopene, β-Carotene, and Phenolic Compounds of Domestic Cherry Tomato Cultivars
Autor:
Jun-Bae Ahn
Publikováno v:
Food Engineering Progress. 22:9-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a216f844e2203118e7c07a7d4a651ae7
https://doi.org/10.13050/foodengprog.2018.22.1.9
https://doi.org/10.13050/foodengprog.2018.22.1.9
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 130:93-100
The aim of this study was to optimize extraction conditions for jujube pulp and seed in order to obtain maximum active ingredient yield and antioxidant activity, as well as to prepare chitosan nanoparticles loaded with jujube pulp and seed extracts f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2865a416573174dde987bddb3100646f
https://doi.org/10.1016/j.colsurfb.2015.03.050
https://doi.org/10.1016/j.colsurfb.2015.03.050
Publikováno v:
Food Science and Biotechnology. 23:1469-1475
Dietary fiber (DF) isolated from wholegrain flours (brown rice and buckwheat) were chemically modified by cross-linking (CL), carboxymethylation (CM) and hydroxypropylation (HP). The modified DF was evaluated for its physicochemical characteristics b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a637ac6133094f2c481c617e0e0483b
https://doi.org/10.1007/s10068-014-0201-6
https://doi.org/10.1007/s10068-014-0201-6
Publikováno v:
LWT - Food Science and Technology. 55:638-644
To improve the entrapment efficiency (EE) of astaxanthin-rich Xanthophyllomyces dendrorhous (ASX)-loaded calcium alginate gel (ASX-CAG) microparticles, we used a response surface methodology to optimize preparation conditions including the ratio of A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41eab5139265acb57b7740e2dd70dfad
https://doi.org/10.1016/j.lwt.2013.09.021
https://doi.org/10.1016/j.lwt.2013.09.021
Autor:
Dong-Ho Kim, Suk-Hyun Choi, Gyeong-Phile Han, Yun-Teag Lim, Jun-Bae Ahn, Gil-Hah Kim, Keum-Il Jang
Publikováno v:
The Korean Journal of Food And Nutrition. 25:664-670
In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef264872b11fbcafe4523d171b8be43d
https://doi.org/10.9799/ksfan.2012.25.3.664
https://doi.org/10.9799/ksfan.2012.25.3.664
Autor:
Jun-Bae Ahn, Jae-Myoung Choi
Publikováno v:
Korean Journal of Food Science and Technology. 44:373-377
Department of Food Science and Technology, Chungbuk National UniversityAbstract This study was carried out in order to investigate the functional properties of 50% methanol extracts from fourparts (root, stem, leaf and fruit) of Acanthopanax sessilif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18335ce9646b72da6811636a1df428c2
https://doi.org/10.9721/kjfst.2012.44.3.373
https://doi.org/10.9721/kjfst.2012.44.3.373