Author pages are created from data sourced from our academic publisher partnerships and public sources.
Share This Author
Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system
Abstract Maillard reaction products (MRPs) were prepared from casein–glucose by refluxing for 130 min at 102 °C and initial pH 12.0 without pH control to investigate the characteristics of… Expand
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose
Maillard reaction products (MRPs) were prepared from a casein-glucose reaction and ultrafiltrated to provide six fractions. The high molecular weight glycated proteins (melanoprotein) were further… Expand
Emulsifiers and thickeners on extrusion-cooked instant rice product
- J. Wang, Hongtao An, Zheng-yu Jin, Zhengjun Xie, Hai Ning Zhuang, J. Kim
- Chemistry, Medicine
- Journal of Food Science and Technology
- 1 August 2013
Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. Expand
Downstream processing of pullulan from fermentation broth.
Abstract pullulan, a water soluble extracellular polysaccharide, was produced by downstream fermentation employing the strain Aureobasidium pullulans . To obtain pure biopolymer from the fermentation… Expand
Prebiotic effectiveness of inulin extracted from edible burdock.
Results indicated that inulin extracted from edible burdock showed prebiotic properties that could promote health and not cause any side effects, such as eructation and bloating. Expand
Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus
Higher temperature stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of Pseudomonas, Micrococcaceae and Enterobacteriaceae, however, increasing fermentation temperature gave a progressive increase in total volatile basic nitrogen and biogenic amines in fermented silver carp sausages. Expand
Effect of different nitrogen sources on activities of UDPG-pyrophosphorylase involved in pullulan synthesis and pullulan production by Aureobasidium pullulans
Abstract Investigated was the effect of nitrogen source on fermentation time, pullulan production, biomass, and UDPG-pyrophosphorylase activity. Pullulan production fell when excess nitrogen source… Expand
Nutritional evaluation of protein from Clanis bilineata (Lepidoptera), an edible insect.
- Z. Xia, Shengjun Wu, Sai-kun Pan, J. Kim
- Biology, Medicine
- Journal of the science of food and agriculture
- 1 May 2012
The results suggest that CBP may be a suitable alternative dietary protein source for humans. Expand
Mouse strain-dependent osteoclastogenesis in response to lipopolysaccharide.
- H. Choi, J. Kim, Bong J. Kim, Y. Yoo, J. Cha
- Chemistry, Medicine
- Journal of microbiology
- 1 December 2007
It is revealed that co-cultures using ddY or ICR mouse strain responded differently to LPS while responded equally to 1alpha,25(OH)2D3, suggesting dissimilarity of two mouse stains in their capacity for generating osteoclasts while the two mouse strains share the similarity in response to 1 alpha,25 (OH) 2D3. Expand
Inhibitory effect of evodiamine alone and in combination with rosiglitazone on in vitro adipocyte differentiation and in vivo obesity related to diabetes
Results indicate that evo improves the undesirable effects of rosi, including adipogenesis, body weight gain and hepatotoxicity, while preserving its desirable blood-glucose-lowering effect. Expand