Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin [0.03%]
一种产生抗葡萄球菌素乳链球菌的分离筛选
Jung-Mo Yang,Gi-Seong Moon
Jung-Mo Yang
Bacteriocin is ribosomally synthesized by bacteria and inhibits closely related species. In this study we aimed at isolating lactic acid bacteria producing bacteriocin presenting anti-staphylococcal activity. A Lactococcus lactis strain was...
The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System [0.03%]
电子舌系统评估的猪肉风味性状与肌肉纤维类型关系研究
Young-Hwa Hwang,Ishamri Ismail,Seon-Tea Joo
Young-Hwa Hwang
To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castra...
Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q10: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q10 [0.03%]
β-乳球蛋白纳米乳中辅酶Q10的生物可及性：液滴大小对辅酶Q10生物可及性的影响
Ho-Kyung Ha,Mee-Ryung Lee,Won-Jae Lee
Ho-Kyung Ha
The aims of this research were to examine the effect of heating temperature (65, 75, and 85℃) and CaCl2 concentration level (3, 4, and 5 mM) on the physicochemical properties of β-lactoglobulin (β-lg) nanoemulsions (NEs) and to study how...
Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning [0.03%]
比较电麻仅失头部与不电麻对韩国黑 goat 食用品质和血液损失量的影响
Allah Bakhsh,Ishamri Ismail,Young-Hwa Hwang et al.
Allah Bakhsh et al.
This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned...
Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents [0.03%]
三种不同载体喷雾干燥生产骨汤粉的影响研究
Ergezer Haluk,Kara Yeliz,Özünlü Orhan
Ergezer Haluk
The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with...
Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs [0.03%]
含长双歧杆菌KACC 91563的 blanco奶酪对健康伴侣犬肠道微生物群和短链脂肪酸的影响
Ho-Eun Park,Ye Jin Kim,Kyung-Hyo Do et al.
Ho-Eun Park et al.
The effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 was studied on the intestinal microbiota and short chain fatty acids (SCFAs) in healthy companion dogs. There were three experimental groups with five healthy d...
Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods [0.03%]
不同清洗和包装方法对猪小肠平板菌数及品质的影响
Geunho Kang,Pil-Nam Seong,Hoa Van Ba et al.
Geunho Kang et al.
Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present s...
Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products [0.03%]
确定在熟猪肉制品中用天然钙粉和乳清蛋白浓缩物的混合物替代磷酸盐的最适水平
Jong Youn Jeong
Jong Youn Jeong
This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25%...
Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor [0.03%]
市场因素平行下的牛肉零售环节卫生指标污染状况及其食源性致病菌带菌率调查
Il-Byeong Kang,Dong-Hyeon Kim,Dana Jeong et al.
Il-Byeong Kang et al.
In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. G...
In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages [0.03%]
卵清蛋白转铁蛋白通过MAPK信号途径在RAW 264.7巨噬细胞中体外增强免疫作用
Jae Hoon Lee,Dong Uk Ahn,Hyun-Dong Paik
Jae Hoon Lee
Ovotransferrin (OTF) is a well-known protein of the transferrin family with strong iron chelating activity, resulting in its antimicrobial activity. Furthermore, OTF is known to have antioxidant, anticancer, and antihypertensive activities....