Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds [0.03%]
不同品种鸡胸肉功能性成分及微量营养素的比较分析研究
Mahabbat Ali,Seong-Yun Lee,Ji-Young Park et al.
Mahabbat Ali et al.
The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken st...
Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins [0.03%]
tetramethylpyrazine对兔肌原纤维蛋白氧化稳定性及凝胶性质的影响
Jianping Wang,Ning Liu,Feike Zhang
Jianping Wang
Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, anti-inflammatory, and antibacterial. This study aimed to investigate the effect of TM...
Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties [0.03%]
大蒜陈酿发酵提取物用作天然抗氧化剂对猪肉丸中脂质氧化的影响
Hyun-Jin Lee,Dong-Kyu Yoon,Na-Yeon Lee et al.
Hyun-Jin Lee et al.
The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. T...
Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli, the Extracellular Protein Derived from Bifidobacterium longum KACC 91563 [0.03%]
枯草芽孢杆菌KACC 91563外源溶质结合蛋白（ESBP）在大肠杆菌中的表达与纯化
Minyu Song,Hyaekang Kim,Woori Kwak et al.
Minyu Song et al.
Bifidobacterium longum KACC 91563 secretes family 5 extracellular solute-binding protein via extracellular vesicle. In our previous work, it was demonstrated that the protein effectively alleviated food allergy symptoms via mast cell specif...
Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing [0.03%]
基于下一代测序技术的成熟期间用巴氏杀菌奶和生牛乳生产的豪达 cheese 的微生物特征
Wonseo Park,Jayeon Yoo,Sangnam Oh et al.
Wonseo Park et al.
Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the prese...
Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations [0.03%]
不同食盐浓度下猪肉皮胶原蛋白对肌原纤维蛋白凝胶流变性质的影响评价
Chnag Hoon Lee,Koo Bok Chin
Chnag Hoon Lee
This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M)...
Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea [0.03%]
韩国地面肉制品中Campylobacter jejuni的定量微生物风险评估
Jeeyeon Lee,Heeyoung Lee,Soomin Lee et al.
Jeeyeon Lee et al.
This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at 4°C-30°C during stora...
Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages [0.03%]
钠替代和添加纤维素或壳聚糖对猪肉香肠品质特性的影响
Sang Keun Jin,Sun Jin Hur,Dong Gyun Yim
Sang Keun Jin
The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, ...
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage [0.03%]
烹饪pH值对含/不含传统村庄奶酪的加工奶酪在贮藏期间质地和化学性质的影响
Birsen Bulut-Solak,Nihat Akin
Birsen Bulut-Solak
Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values,...
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends [0.03%]
可食用昆虫作为蛋白质来源：公众认知、加工技术及研究趋势综述
Tae-Kyung Kim,Hae In Yong,Young-Boong Kim et al.
Tae-Kyung Kim et al.
This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biase...