Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Keehyuk Kim"'
Autor:
Bryce V. Plapp, Keehyuk Kim
Publikováno v:
Biochemistry. 59:862-879
Previous studies showed that the L57F and F93W alcohol dehydrogenases catalyze the oxidation of benzyl alcohol with some quantum mechanical hydrogen tunneling, whereas the V203A enzyme has diminished tunneling. Here, steady-state kinetics for the L57
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c08e9fc1df63ea3726a9cc8906446966
https://doi.org/10.1021/acs.biochem.9b01074
https://doi.org/10.1021/acs.biochem.9b01074
Autor:
KEEHYUK KIM1, SEUNG JU LEE2 Lseungju@dongguk.edu
Publikováno v:
Journal of Texture Studies. Dec2009, Vol. 40 Issue 6, p646-656. 11p. 1 Chart, 4 Graphs.
Autor:
Bryce V. Plapp, Keehyuk Kim
Publikováno v:
Chemico-biological interactions. 276
The substrate specificities of alcohol dehydrogenases (ADH) are of continuing interest for understanding the physiological functions of these enzymes. Ser-48 and Phe-93 have been identified as important residues in the substrate binding sites of ADHs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa6bc95a97ca5a59266246bd49be0153
https://pubmed.ncbi.nlm.nih.gov/28025168
https://pubmed.ncbi.nlm.nih.gov/28025168
Publikováno v:
Journal of Food Engineering. 113:118-123
A new enzyme based TTI prototype was developed using an advantageous enzyme, laccase, which has simple discoloration kinetics and is widely available. The possibility for the laccase TTI to be a qualified TTI product was investigated and the color re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fc72403d0dc8d451979b2cf77152eeb
https://doi.org/10.1016/j.jfoodeng.2012.05.009
https://doi.org/10.1016/j.jfoodeng.2012.05.009
Publikováno v:
Korean Journal for Food Science of Animal Resources. 32:598-603
Beef qualities which can be properly predicted by time-temperature integrator (TTI), a chromatic indicator, were selected in terms of its similarity of temperature dependence between beef qualities and TTI, denoted by Arrhenius activation energy (Ea)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a67a1d94aad4ac4388e29d18ef4327eb
https://doi.org/10.5851/kosfa.2012.32.5.598
https://doi.org/10.5851/kosfa.2012.32.5.598
Publikováno v:
Food Science and Biotechnology. 21:1451-1456
Non-toxic dyes and natural pigments were examined as potential substrates for a laccase-based time temperature integrator (TTI) prototype. Five compounds such as bromothymol blue (D1), methyl orange (D2), laccaic acid (P1), a pigment from bokbunja (R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa85065e5d9ae4381b33f9b9533f1282
https://doi.org/10.1007/s10068-012-0191-1
https://doi.org/10.1007/s10068-012-0191-1
Publikováno v:
Korean Journal of Food Preservation. 19:451-454
Endosulfan is an organochlorine pesticide that is widely used throughout the world for higher agricultural production. Its extreme toxicity, however, has caused health and environment concerns that have led to an interest in detoxification. In this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8959a9d43e41357d66c16ae4dd43d17a
https://doi.org/10.11002/kjfp.2012.19.3.451
https://doi.org/10.11002/kjfp.2012.19.3.451
Publikováno v:
Radiation Physics and Chemistry. 80:994-997
The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71cabd8db4148cc46ba0d9dfc8ff5218
https://doi.org/10.1016/j.radphyschem.2011.04.014
https://doi.org/10.1016/j.radphyschem.2011.04.014
Publikováno v:
Asian-Australasian Journal of Animal Sciences. 23:1112-1117
This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The L*-value of sliced and pizza cheeses decreased and the a * -value decreased only in pizz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e222e0a1fb9678231c15f62ba8bce7cb
https://doi.org/10.5713/ajas.2010.10035
https://doi.org/10.5713/ajas.2010.10035
Publikováno v:
Radiation Physics and Chemistry. 79:731-734
The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b14f89fd9bc990069f687714c23e0e6e
https://doi.org/10.1016/j.radphyschem.2009.12.016
https://doi.org/10.1016/j.radphyschem.2009.12.016