본문 바로가기
HOME> 저널/프로시딩 > 저널/프로시딩 검색상세

저널/프로시딩 상세정보

권호별목차 / 소장처보기

H : 소장처정보

T : 목차정보

Food science and biotechnology 34건

  1. [국내논문]   Effects of Soy-isoflavonoid on Molecular Markers Related to Apoptosis in Mature and Ovariectomized Female Rats, and Mammalian Tumor Cell Lines   피인용횟수: 5

    Shin, Jang-In (Department of Food and Nutrition, Hannam University ) , Lee, Mee-Sook (Department of Food and Nutrition, Hannam University ) , Park, Ock-Jin (Department of Food and Nutrition, Hannam University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 709 - 714 , 2005 , 1226-7708 ,

    초록

    Alteration of molecular markers related to apoptosis of in vivo normal system and in vitro cancerous system by soy-isoflavonoid with estrogen was investigated. Down-regulation of Bcl-2 was accompanied by decreased expression of COX-2 (cyclooxygenase-2) in mature female rats treated with soy-isoflavonoid and estrogen. In ovariectomized rat system, Bax was regulated by higher concentration of soy treatment. Bax up-regulation by soy-isoflavonoid genistein treatment was observed in MCF-7 mammary cancer cell system. Estrogen without soy induced similar pattern of Bax expression as soy-isoflavonoid in vivo, but exhibited opposite trend in vitro. These findings suggest soy-isoflavonoid may have potential to induce apoptosis at higher concentrations through up-regulation of Bax or down-regulation of Bcl-2 expressions depending on normal or cancerous state, and physiological status of rats.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  2. [국내논문]   Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents   피인용횟수: 7

    Chnng, Hae-Kyung (Department of Food & Nutrition, College of Natural Science, Hoseo University ) , Choi, Chang-Sook (Department of Food & Nutrition, College of Natural Science, Hoseo University ) , Park, Won-Jong (Department of Food Science & Technology, College of Industrial Science, Kongju National University ) , Kang, Myung-Hwa (Department of Food & Nutrition, College of Natural Science, Hoseo University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 715 - 721 , 2005 , 1226-7708 ,

    초록

    Antioxidant activities of grape seeds extracted with various solvents were evaluated by measuring total phenol and flavanol contents, thiobarbituric acid reactive substances (TBARS) following lipid peroxidation, 2-deoxyribose degradation, SOD-like activity, 2,2'-azino-bis(3-ethylbenzthizaoline-6-sulfonic acid (ABTS) radical-scavenging ability, and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. Total phenol and flavanol contents of mixted-solvent extracts were higher than those of single-solvent extracts, with the mixing ratio of 17:3 (ethyl acetate: water) (EW) showed the highest contents. Antioxidant activities (%) of TBARS following phosphatidylcholine peroxidation were 14, 45, 45, 7, 4, 25, 21, 23, and 20% for ascorbic acid (AA), butylated hyroxytoluene (BHT), quercetin (Q), acetone extract (AT), ethyl acetate (EA) extract, methanol (MeOH) extract, 4:1 (EA) extract, 9:1 (EW)-extract, and 17:3 EW extract, respectively. Antioxidant activities for 2-deoxyribose degradation were 5, 80, 87, 78, 56, 73, 64, 60, and 75% in AA, BHT, Q, AT, EA, MeOH extract, 4:1 EW extract, 9:1 EW extract, and 17:3 EW extract, respectively. MeOH grape seed extract showed distinctly stronger electron-donating activity than other solvent extracts.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  3. [국내논문]   Biotechnological Characteristics of Some Saccharomyces species Isolated from Wine Yeast Culture   피인용횟수: 5

    Letitia, Oprean (Faculty of Food Technology, "Lucian Blaga" University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 722 - 726 , 2005 , 1226-7708 ,

    초록

    The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  4. [국내논문]   Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner   피인용횟수: 5

    Pak, Valeriy V. (Korea Food Research Institute ) , Koo, Min-Seon (Korea Food Research Institute ) , Lee, Na-Ri (Korea Food Research Institute ) , Oh, Su-Kyung (Korea Food Research Institute ) , Kim, Myung-Sunny (Korea Food Research Institute ) , Lee, Jong-Soo (Department of Life Science and Gentic Engineering, Paichai University ) , Kwon, Dae-Young (Korea Food Research Institute)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 727 - 731 , 2005 , 1226-7708 ,

    초록

    Synthesized Ile-Ala-Val-Pro (IAVP) peptide, which has the highest hypocholesterolemic effect among a number of synthesized derivatives of Ile-Ala-Val-Pro-Gly-Glu-Val-Ala (IAVPGEVA) isolated from 11S globulin of soy protein by pepsin digestion, was selected for investigation in the present study. Using a recombinant Syrian hamster 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGR), we studied in detail the inhibition of this enzyme by IAVP and compared the action of this peptide to that of lovastatin, a known competitive inhibitor of this enzyme. The concentration of IAVP required for 50% inhibition ( $IC_{50}$ ) of HMGR activity in given experimental conditions was $340\;{\mu}M$ . Kinetic analysis revealed that the studied peptide is a competitive inhibitor of HMGR with respect to both 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) and nicotinamide adenine dinucleotide phosphate (NADPH), with an equilibrium constant of inhibitor binding ( $K_i\;=\;[E][I]/[EI]$ ) of $61{\pm}1.2\;{\mu}M$ and $157{\pm}4.4\;{\mu}M$ , respectively. At the same conditions, $K_i$ and $IC_{50}$ for lovastatin were $2.2{\pm}0.1\;nM$ and 12.5 nM, respectively. Thus, the given peptide interacts with HMGR as a bisubstrate, consequently blocking access of both substrates to the active sites. The achieved results suggest the design of new peptide sequences having a higher relative affinity to binding sites of this enzyme and an enhancement of their hypocholesterolemic properties.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  5. [국내논문]   Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean  

    Felipe, Penelope (Department of Food and Nutrition, Chungnam National University ) , Yang, Yun-Hyoung (Department of Food and Nutrition, Chungnam National University ) , Lee, Jeong-Hee (Department of Food and Nutrition, Chungnam National University ) , Sok, Dai-Eun (College of Pharmacy, Chungnam National University ) , Kim, Hyoung-Chin (Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ) , Yoon, Won-Kee (Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ) , Kim, Hwan-Mook (Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ) , Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 732 - 737 , 2005 , 1226-7708 ,

    초록

    The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the $ID_{50}$ (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the $ID_{50}$ to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating ( $60^{\circ}C$ ) process, the $IT_{50}$ (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  6. [국내논문]   Development of A Method for The Musical Expression of Cognitive Food Taste  

    Kim, So-Eun (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University ) , Lim, Seock-Won (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University ) , Chun, Jae-Kun (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 738 - 742 , 2005 , 1226-7708 ,

    초록

    We developed a musical composition and performing method for the dynamic expression of food taste, to replace the static expression obtained from a numerical sensory score and linguistic method. The musical score was composed using cognitive food sensory data gathered while eating potato chips via a computer equipped with a sound card and a master keyboard, as well as Cakewalk 9.0, Goldwave 5.0, and Windows Media Player. The music score included four lines, one representing sensory data and three reflecting three layers of human consciousness. Different time units were applied by incorporating different repetition cycles for the relevant consciousness layers. The musical scores of individual subjects differed in terms of the score pattern and its sound. The music representing food taste was played by four instruments and showed different sound and acoustic frequency patterns for each individual subject during the consumption of potato chips. The musical expression method was applied to analyze the individual taste characteristics in the cognition of food.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  7. [국내논문]   A Dipstick-Type Electrochemical Immunosensor for The Detection of The Organophosphorus Insecticide Fenthion   피인용횟수: 2

    Cho, Young-Ae (Department of Food Science and Nutrition, Kyungpook National University ) , Cha, Geun-Sig (Department of Chemistry, Kwangwoon University ) , Lee, Yong-Tae (Department of Biochemistry, and Institute of Natural Sciences, Yeungnam University ) , Lee, Hye-Sung (Department of Food Science and Nutrition, Kyungpook National University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 743 - 746 , 2005 , 1226-7708 ,

    초록

    A dipstick-type immunochemical biosensor for the detection of the organophosphorus insecticide fenthion was developed using a screen-printed electrode system as an amperometric transducer with polyclonal antibodies against fenthion as a bioreceptor. The assay of the biosensor involved competition between the pesticide in the sample and pesticide-glucose oxidase conjugate for binding to the antibody immobilized on the membrane. This was followed by measurement of the activity of the bound enzyme by the supply of the enzyme substrate (glucose) and amperometric determination of the enzyme reaction product ( $H_2O_2$ ). The activity of the bound enzyme was inversely proportional to the concentration of pesticide. The optimized sensor system showed a linear response against the logarithm of the pesticide concentration ranging from $10^{-2}$ to $10^3\;{\mu}g/L$ .

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  8. [국내논문]   Optimization of Pine Flavor Microencapsulation by Spray Drying   피인용횟수: 2

    Lee, Shin-Jo (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University ) , Lee, Yang-Bong (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University ) , Hong, Ji-Hyang (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University ) , Chung, Jong-Hoon (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University ) , Kim, Suk-Shin (Department of Food Science and Nutrition, Catholic University of Korea ) , Lee, Won-Jong (Department of Food Science, Kangnung National University ) , Yoon, Jung-Ro (Department of Food Science, Kangnung National University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 747 - 751 , 2005 , 1226-7708 ,

    초록

    Microencapsulation of pine flavors was investigated to determine the optimum wall material and spray drying condition. ${\beta}$ -Cyclodextrin, maltodextrin, and a 3:1 mixture of maltodextrin and gum arabic were evaluated as wall materials. The latter mixture was determined to be the best wall material based on dispersion capacity and flavor yield. Spray drying effectiveness was evaluated using a $3^3$ fraction factorial design and statistical analysis. The optimum operation condition was an inlet air temperature of $175^{\circ}C$ , inlet airflow rate of $0.65\;m^3/min$ and atomizing pressure of 180 kPa, which resulted in a 93% flavor yield. The best particle shape observed by SEM was a round globular shape obtained under the above spray drying condition, whereas lower temperatures and higher inlet airflow rates resulted in initial and full collapses, respectively. The round globular shapes remained stable for at least one month.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  9. [국내논문]   Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk   피인용횟수: 4

    Imm, Jee-Young (Department of Food & Nutrition, Kookmin University ) , Kim, Jong-Gun (Division of Bioscience and Technology, Korea University ) , Kim, Ji-Uk (Division of Food Science, Korea University ) , Park, Soon-Ok (Division of Food Science, Korea University ) , Oh, Se-Jong (Department of Animal Science, Chonnam National University ) , Kim, Young-Jin (R&D Center, Maeil Dairy Industry Co., Ltd. ) , Chun, Ho-Nam (R&D Center, Maeil Dairy Industry Co., Ltd. ) , Jung, Hoo-Kil (R&D Center, Maeil Dairy Industry Co., Ltd. ) , You, Seung-Kwon (Division of Biotechnology & Genetic Engineering, Korea University ) , Whang, Kwang-Yeon (Division of Bioscience and Technology, Korea University ) , Kim, Sae-Hun (Division of Food Science, Korea University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 752 - 757 , 2005 , 1226-7708 ,

    초록

    Changes in milk quality during storage of extended shelf life milk (ESL milk) and non-ESL milk were evaluated. No significant differences were observed between ESL and typical ultra high temperature-treated (UHT) milk in physicochemical properties including non-casein nitrogen (NCN) content, whey protein nitrogen index (WPNI), and L-ascorbic acid content. Low temperature and long time-treated milk (LTLT milk) had significantly higher NCN content and WPNI than those of UHT milk. In terms of microbial quality, yeast, molds, coliforms, and other bacteria were not detected in ESL milk during entire storage (21 days after expiration date) period at 4 and $25^{\circ}C$ , while LTLT milk was more susceptible to microbial infection. Rats fed ESL milk resulted in significantly higher body weight, average daily gain, and feed efficiency than those given UHT milk. These results suggest ESL milk maintains better microbial quality than typical UHT milk, particularly during storage under extended refrigeration and at high temperature.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  10. [국내논문]   The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat Powders   피인용횟수: 3

    Tanhehco, E.J. (Department of Food Science and Human Nutrition, Michigan State University ) , Ng, P.K.W. (Department of Food Science and Human Nutrition, Michigan State University)
    Food science and biotechnology v.14 no.6 = no.66 ,pp. 758 - 765 , 2005 , 1226-7708 ,

    초록

    Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$ . Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지

논문관련 이미지