A5100658694- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Protein Hydrolysis and Bioactive Peptides
- Nutrition, Health and Food Behavior
- Animal Nutrition and Physiology
- Phytochemicals and Antioxidant Activities
- Insect Utilization and Effects
- Collagen: Extraction and Characterization
- Radiation Effects and Dosimetry
- Advanced Chemical Sensor Technologies
- Biochemical effects in animals
- Food Industry and Aquatic Biology
- Biochemical Analysis and Sensing Techniques
- Natural product bioactivities and synthesis
- Phytochemistry and Biological Activities
- Bee Products Chemical Analysis
- Proteins in Food Systems
- Pharmacological Effects of Natural Compounds
- Mitochondrial Function and Pathology
- Phytoestrogen effects and research
- Genomics, phytochemicals, and oxidative stress
- Flavonoids in Medical Research
- Dyeing and Modifying Textile Fibers
- Polyamine Metabolism and Applications
- Food Chemistry and Fat Analysis
Gyeongsang National University
2021-2025
Seoul National University
2007-2025
National Institute of Animal Science
2016-2024
Korea Research Institute of Bioscience and Biotechnology
2022-2024
Rural Development Administration
2022-2024
Korea Institute of Toxicology
2024
Konkuk University
2009-2021
Korea University
2012-2021
Gyeongnam National University of Science and Technology
2017-2021
Chungnam National University
2021
The objective of this study was to determine the effect house cricket (Acheta domesticus) flour addition on physicochemical and textural properties meat emulsion under various formulations. As an initial marker functionality, protein solubility, water absorption, emulsifying capacity, gel formation ability were determined at pH (2 10) NaCl concentrations (0 2.10 M). Control formulated with 60% lean pork, 20% back fat, ice. Six treatment emulsions prepared replacement pork and/or fat portions...
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, loss, textural properties, sensory characteristics chicken steak were studied. Moisture content lightness value (L*-value) higher in steam cooked than that the other treatments such as boiling, grilling microwaving (p<0.05), whereas protein content, redness (a*-value), hardness, gumminess, chewiness was lower (p<0.05). Fat ash springiness,...
Apigetrin (7-(β-D-glucopyranosyloxy)-4′,5-dihydroxyflavone), a glycoside bioactive dietary flavonoid derived from Taraxacum officinale and Teucrium gnaphalodes, is known to possess anticancer, antioxidant, anti-inflammatory effects on numerous cancers. In the present study, we examined effect of apigetrin in Hep3B hepatocellular cancer cell line (HCC). inhibited growth proliferation cells, as confirmed by MTT colony formation assay. We used at concentrations 0, 50, 100 µM for later...
Hepatocellular carcinoma (HCC) has a poor prognosis and low survival rate. Drugs without side effects are desperately needed since chemotherapy negative effect on the host cells. Previous research firmly established that plant-based compounds have significant bioactivities impact host. Flavonoids, in particular, class of with both anti-inflammatory anti-cancer properties. Prunetrin (PUR) is glycosyloxyisoflavone (Prunetin 4'-O-glucoside) derived from Prunus sp., its other form, called...
The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting with 1 2% apple pomace fiber were investigated based on the evaluation physicochemical properties textural uncured, reduced-fat chicken sausages. Increased resulted in decreased moisture content, cooking loss, total expressible fluid separation, yellowness sausages, whereas, an increase caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, chewiness was observed. results showed that...
Dermatitis is an inflammatory condition of the outer layer skin that causes itching, blisters, redness, swelling, and often exudation, scabs, peeling. Among them, purulent inflammation a symptom occurs on appears in form boils acne. Various studies are being conducted to treat these diseases. Accordingly, Lonicera japonica Citri Reticulatae Pericarpium Polyphenolic Extract (LCPE), which uses herbal preparations such as japonica, Pericarpium, Glycyrrhiza uralensis, has been used suppress...
This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso black (n=12, BHW) Jeju JBC) were used. The all raised under identical conditions finished at similar age around 30-months old. Following 24 h slaughter, longissimus lumborum (LL) muscles collected used for analysis meat quality, fatty acids, flavor-related (metabolic...
Summary Effects of fat replacement on physicochemical, microbial and sensory properties fermented sausages were determined after drying process 4 weeks storage. Fermented formulated with 20% pork back (control), three reduced‐fat treatments prepared by replacing 25%, 50%, 75% a mixture collagen, dietary fibre ice (1:1:8). TBARS values significantly lower compared control ( P ≤ 0.05). As ratio increased, content decreased 0.05), whereas moisture, protein ash increased There was no marked...
This study aimed to investigate the effects of various mixtures chicken skin and wheat fiber on properties nuggets. Two (SFM) were prepared using following formulations; SFM-1: (50%), (20%), ice (30%); SFM-2: (30%), (50%). Chicken nugget samples by adding amounts either SFM-1 or 0%, 2.5%, 5%, 7.5%, 10%. The water content for formulated with SFM-2 was higher than in control (p<0.05), increased increasing concentrations SFM-2. addition had no significant effect pH samples. lightness value...