Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction [0.03%]
抗氧化剂添加对咖啡牛奶饮料品质影响及保质期预测研究
Gur-Yoo Kim,Jaehak Lee,Seungtae Lim et al.
Gur-Yoo Kim et al.
This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically ...
Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin [0.03%]
菠萝蛋白酶和复相乳化对猪肉 loin 理化性质的影响
Hyerin Shin,Hyo Tae Kim,Mi-Jung Choi et al.
Hyerin Shin et al.
Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated me...
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E [0.03%]
六种不同发酵剂对维生素C和E处理的发酵香肠致突变性和生物胺含量的影响
Hyeong Sang Kim,Seung Yun Lee,Hea Jin Kang et al.
Hyeong Sang Kim et al.
This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with differen...
Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics [0.03%]
真空低温杀菌和质地改善工艺结合生产的重构山羊肉质特性研究
Pussadee Tangwatcharin,Supaluk Sorapukdee,Kamonthip Kongsrirat
Pussadee Tangwatcharin
The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60°C, 65°C, and 70°C of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.2...
Potential Evaluation and Health Fostering Intrinsic Traits of Novel Probiotic Strain Enterococcus durans F3 Isolated from the Gut of Fresh Water Fish Catla catla [0.03%]
革囊东方鲀肠道新分离枯草芽孢杆菌F3的评价及其促健康功能特性研究
Eyad Alshammari,Mitesh Patel,Manojkumar Sachidanandan et al.
Eyad Alshammari et al.
Over the last few years, marine environment was found to be a source of surplus natural products and microorganisms with new bioactive secondary metabolites of interest which can divulge nutritional and biological impact on the host. This s...
Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol [0.03%]
壳聚糖寡糖/A2β-酪蛋白纳米载体包载白藜芦醇的制备及其理化性质研究
Mi Young Kim,Ho-Kyung Ha,Istifiani Lola Ayu et al.
Mi Young Kim et al.
The purposes of this research were to form chitosan oligosaccharide (CSO)/A2 β-casein nano-delivery systems (NDSs) and to investigate the effects of production variables, such as CSO concentration levels (0.1%, 0.2%, and 0.3%, w/v) and man...
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea [0.03%]
韩国市售饮用酸奶的微生物和理化性质的综合评价
Seok-Seong Kang,Mina K Kim,Young-Jun Kim
Seok-Seong Kang
Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well c...
Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity [0.03%]
伊泽恩奶酪的理化及微生物特征分析：具有抗菌活性的非 starter乳酸菌多样性评估
Başar Uymaz,Nefise Akçelik,Zerrin Yüksel
Başar Uymaz
Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Çanakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the qualit...
Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage [0.03%]
莲花叶对酸奶贮藏过程中品质和抗氧化活性的影响
Da-Hee Kim,Won-Young Cho,Su-Jung Yeon et al.
Da-Hee Kim et al.
The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the qua...
Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules [0.03%]
微囊化焦糖香精及其添加含有这些微胶囊的咖啡的即饮牛奶饮料的性质
Gur-Yoo Kim,Jaehak Lee,Seungtae Lim et al.
Gur-Yoo Kim et al.
This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextr...