Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Si Kyung Lee"'
Publikováno v:
International Journal of Molecular Sciences, Vol 14, Iss 8, Pp 16333-16347 (2013)
The purpose of this study was to examine the effect of biopolymer encapsulation on the digestion of total lipids and cholesterol in egg yolk using an in vitro human digestion model. Egg yolks were encapsulated with 1% cellulose, pectin, or chitosan.
Externí odkaz:
https://doaj.org/article/1026aed24b8f44c1b7852ec3d02b65ed
Effects of Dietary Conjugated Linoleic Acid and Biopolymer Encapsulation on Lipid Metabolism in Mice
Publikováno v:
International Journal of Molecular Sciences, Vol 14, Iss 4, Pp 6848-6862 (2013)
Forty mice were randomly divided into four groups on the basis of the diet to be fed as follows: 5% (low) fat diet (T1: LF); 20% (high) fat diet (T2: HF); 20% fat containing 1% conjugated linoleic acid (CLA) (T3: HFC); and 20% fat containing 1% CLA w
Externí odkaz:
https://doaj.org/article/e00effea2e39434980dbb76b3b505b85
Autor:
Young Geun Jang, Si Kyung Lee
Publikováno v:
Crisis and Emergency Management: Theory and Praxis. 15:43-60
The recent climate change has caused a variety of extreme weather events and threatened vulnerable populations in our society. This study focused on the heatwave policy for vulnerable population centered on the elderly living in Daegu city (65 years
Publikováno v:
Arabian Journal for Science and Engineering. 43:241-249
Graphene has exhaustive features and accomplishments behind its name; recently, the bacteria-repellant activity of graphene is beginning to surface. In the current study, we have demonstrated the preparation of hydrophobic coatings of graphene on hyd
Autor:
Hye Ji Jang, Hyun-Dong Paik, Si-Kyung Lee, Xiang Li, Jieun Jung, Na-Kyoung Lee, Renda Kankanamge Chaturika Jeewanthi, Hyun Joo Yoon, Hee-Sook Jee
Publikováno v:
Korean Journal for Food Science of Animal Resources
The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus therm
Publikováno v:
Food Science and Biotechnology. 25:771-776
Fatty acids are one of the most important nutrients in food. Acid- or base-catalyzed transesterification methods are commonly used for the analysis of fatty acids. However, several drawbacks were reported for these methods, including the isomerizatio
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:1819-1825
This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylo
Publikováno v:
Journal of Applied Biological Chemistry. 58:345-348
Dried Rehmannia Radix Preparat, produced in different geographic origins of Korea and China, were investigated for the trace element contents using X-ray fluorescence spectrometry. When the estimated data for 35 kind of elements including K, P, S, Cl
Publikováno v:
LWT - Food Science and Technology. 64:1036-1041
The probiotic properties of Lactococcus lactis KC24 isolated from kimchi were studied. L. lactis KC24 retained activity in artificial gastric juice (pH 3.0, 0.1% pepsin for 2 h) and bile acid (0.1% oxgall for 24 h). This strain did not produce the ca
Autor:
Chaturika Renda Kankanamge Jeewanthi, Renda Kankanamge, Yoh Chang Yoon, Si-Kyung Lee, Hyun-Dong Paik, Na-Kyoung Lee
Publikováno v:
Food Science and Biotechnology. 24:1335-1340
Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree