A5060309587- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Free Radicals and Antioxidants
- Antioxidant Activity and Oxidative Stress
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Advanced Chemical Sensor Technologies
- Sesame and Sesamin Research
- Spectroscopy and Chemometric Analyses
- Phytoestrogen effects and research
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Essential Oils and Antimicrobial Activity
- Fatty Acid Research and Health
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Advanced Glycation End Products research
- Nutrition, Health and Food Behavior
- Garlic and Onion Studies
- Surfactants and Colloidal Systems
- Enzyme Catalysis and Immobilization
- Nanocomposite Films for Food Packaging
- Coconut Research and Applications
- Natural Products and Biological Research
Sungkyunkwan University
2015-2024
Myongji University
2023
Korea University
2003-2021
Agency for Defense Development
2016-2019
Suwon Research Institute
2015
Kyung Hee University
2009-2013
Seoul National University of Science and Technology
2006-2011
Seoul Women's University
2011
National University of Technology
2010
Seoul National University
2009-2010
Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in baked cake system. The use of produced batters with lower pseudoplastic property and also contributed to their viscous nature. at up 50% was effective maintaining the ability hold air cells into batters. volume cakes had an overall tendency decrease increasing oleogels, leading increased firmness. tomographic analysis demonstrated that total porosity fragmentation index reduced oleogel cakes, showing more...
Seventeen Ohio soybeans were screened for isoflavone content and antioxidant activity. Isoflavone was determined by C(18) reversed phase high-performance liquid chromatography coupled with a photodiode array detector. Antioxidant activities of soybean extracts measured using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical photochemiluminescence (PCL) methods. The highest lowest total contents 11.75 4.20 micromol/g soy, respectively, while the average 7.12 soy. ranged from 7.51 to 12.18...
A great deal of effort has been made to reduce the use shortening owing high level saturated fats as well presence trans fats. Grape seed oil in unsaturated was structured with candelilla wax form solid-like oleogels that were utilized a replacer aerated baked goods, specifically muffins.Muffin batters greater amounts exhibited lower viscosity, shear-thinning behavior and less elastic nature. The replacement significantly increased specific gravity batters, consequently affecting muffin...
The effects of riboflavin photosensitization on the oxidative stability oil-in-water (O/W) emulsions were determined using lipid hydroperoxides and headspace volatile analyses. influences a metal chelator, sodium azide, superoxide dismutase (SOD) oxidation pathways tested to gain better understanding role transition metals, singlet oxygen, anion, respectively. Emulsions with visible light irradiation had significantly higher volatiles (p < 0.05) as compared samples without or riboflavin....
Abstract: Headspace volatiles of sesame oil (SO) from seeds roasted at 9 different conditions were analyzed by a combination solid phase microextraction (SPME)‐gas chromatography/mass spectrometry (GC/MS), electronic nose/metal oxide sensors (MOS), and nose/MS. As roasting temperature increased 213 to 247 °C, total headspace pyrazines significantly ( P < 0.05). Pyrazines major in SO furans, thiazoles, aldehydes, alcohols also detected. Roasting was more discrimination factor than time for...