A5019100625- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- GABA and Rice Research
- Nutrition, Health and Food Behavior
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolic Engineering and Bioproduction
- Phytoestrogen effects and research
- Microbial Metabolites in Food Biotechnology
- Nutritional Studies and Diet
- Polyamine Metabolism and Applications
Kyungpook National University
2023-2024
The University of Adelaide
1997
메밀종자와 메밀나물의 영양성분 및 유용성분을 비교 분석하여, 식품개발 소재로서 이용성을 증대시키는 기초자료로 삼고자 하였다. 메밀종자를 7일간 발아시켜 메밀나물을 수확한 후, 동결건조하여 분석용 시료로 사용하였다. 건물량 기준으로 조단백, 조지방, 회분함량은 각각 20.8, 1.3 그리고 2.6%이었다. 주된 아미노산은 glutamic acid(2,764 ㎎/100 g)와 aspartic acid (1,698 g)이었다. 발아를 통해 tryptophan이 약 1.9배, alanine과 tyrosine이 1.8배, histidine이 1.7배정도 증가하는 것으로 나타났다. 지방산은 linoleic acid(45.9%)와 oleic acid(18.4%)이었다. 메밀종자가 발아되어 메밀나물로 성장하는 가운데 stearic acid(18 : 0)가 21%, 1)가 50% 감소된 반면 2)와 linolenic acid(18: 3) 가 1.3배, 5.4배 현상을 나타내었다. 칼슘함량은...
Food Science and Preservation (Food Sci Preserv, FSP) is a peer-reviewed open-access journal that publishes original research papers, notes, reviews covering basic applied related to the knowledge, techniques, advancement of food science preservation. Preserv (pISSN 1738-7248; eISSN 2287-7428) official Korean Society Preservation, which published distributed, on- offline, bimonthly (Feb, Apr, Jun, Aug, Oct, Dec).
This study aimed to apply the technology of increasing volatile aromatic compounds in wine through mixed fermentation Saccharomyces cerevisiae and non-Saccharomyces yeasts make distilled soju. The expectation was induce changes metabolites such as before distillation process, followed by concentrating these enhance odor property Additionally, examine impact with S. on soju’s free amino acid content. As a result, when Hanseniaspora uvarum yeast used, there an increase content low molecular...
Kyu-Taek Choi, Chun-Woo Park, Su-Hyun Lee, Ye-Na Ji-Yun Oh, Jun-Su Deokyeong Choe, and Sae-Byuk Lee. Journal of the Korean Society Food Science Nutrition 2024;53:639-47. https://doi.org/10.3746/jkfn.2024.53.6.639