Zobrazeno 1 - 10 of 41 pro vyhledávání: '"Tae Dong Jung"'
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Akademický článek
Sulforaphane attenuates bisphenol A-induced 3T3-L1 adipocyte differentiation through cell cycle arrest
Autor: Jin-Ha Lee, Bong-Yeon Cho, Seung-Hyun Choi, Tae-Dong Jung, Sun-Il Choi, Jeong-Ho Lim, Ok-Hwan Lee
Publikováno v: Journal of Functional Foods, Vol 44, Iss , Pp 17-23 (2018)
Bisphenol A (BPA) may be a critical risk factor for metabolic disorders including obesity and diabetes. Sulforaphane is known to inhibit adipocyte differentiation and induce adipocyte lipolysis. This study sought to investigate the possible effects o
Externí odkaz: https://doaj.org/article/02960acbd41c48919b54a0214a1140e1
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2
Akademický článek
Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive
Autor: Seung-Hyun Choi, Gill-Woong Jang, Sun-Il Choi, Tae-Dong Jung, Bong-Yeon Cho, Wan-Sup Sim, Xionggao Han, Jin-Sol Lee, Do-Yeon Kim, Dan-Bi Kim, Ok-Hwan Lee
Publikováno v: Antioxidants, Vol 8, Iss 3, p 76 (2019)
Antioxidants are used to prevent the oxidation of foods. When used for food additive purposes, the dosage should be regulated and the functionality evaluated to ensure stability. In this study, we performed a method validation for the quantitative an
Externí odkaz: https://doaj.org/article/1947e06431924aa1a82a68f9aa66d9ee
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5
Identifying method validation and measurement uncertainty of brominated vegetable oil in soft drinks and carbonated waters commonly consumed in South Korea
Autor: Tae-Dong Jung, Gunyoung Lee, Jin-Ha Lee, Bong-Yeon Cho, Ok-Hwan Lee, Seong-Ran Kang, Seung-Hyun Choi, Sang Soon Yun, Ho Soo Lim, Sun-Il Choi, Jae-Min Kim
Publikováno v: Food Chemistry. 246:323-327
This study investigated a method for validating and determining the measurement uncertainty for the composition of brominated vegetable oil (BVO) in soft drinks and carbonated waters commonly consumed in South Korea. First, we studied a simple and pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0b338d92d9be8e73df33de815e0b8d9
https://doi.org/10.1016/j.foodchem.2017.11.047
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6
Stability and Antioxidant Activities of Anthocyanin from Amaranth (Amaranthus spp. L.) Baby Leaf Extrac
Autor: Choi Seung-Hyun, Tae Dong Jung, Jin-Ha Lee, Sun-Il Choi, Xionggao Han, Sim Wan-Sup, Cho Bong Yeon, Lee， Ok Hwan
Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 46:1550-1555
본 연구에서는 아마란스 안토시아닌 색소의 온도별(4, 25 및 40°C), pH별(3.0, 7.0, 및 9.0), 당에 대한 안정성을 12일간 4일 간격으로 색소 함량, 총 페놀 함량, DPPH 라디칼 소거능, 아질산염 소거능
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e21137ade460dc26aa2e8f3cab0d9c4d
https://doi.org/10.3746/jkfn.2017.46.12.1550
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