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Sook-Chin Chew,Chin Ping Tan,Oi Ming Lai,Kar Lin Nyam 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3- MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 lg/kg) and glycidyl ester (54.8 lg/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
Sook-Chin Chew,Chin Ping Tan,Kar Lin Nyam 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.1
This study assessed the changes of antioxidant activity and bioactive compounds of crude and refined kenaf seed oil during accelerated storage at 65oC for 24 days. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays were used to determine their antioxidant activity. The changes of phenolic, tocopherol, and phytosterol contents during the storage were also studied. The phenolic content and antioxidant activity of refined oil were significantly lower than those of crude oil after the accelerated storage. There was a decrease of 72.5% tocopherol content and 31.1% phytosterol content in the crude oil and a decrease of 67% tocopherol content and 12.1% phytosterol content in the refined oil during the accelerated storage. There was no significant difference in tocopherol and phytosterol contents for crude and refined oils after the storage. The rate of degradation of tocopherol and phytosterol contents in refined oil was slower than that in crude oil during the storage.
Chew, Sook-Chin,Tan, Chin-Ping,Lai, Oi-Ming,Nyam, Kar-Lin 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester ($9.0{\mu}g/kg$) and glycidyl ester ($54.8{\mu}g/kg$). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
Ai Mun Cheong,Zu Wen Tan,Nwabueze Okechukwu Patrick,Kar Lin Nyam,Chin Ping Tan,Yang Mooi Lim 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
Kenaf seed oil-in-water nanoemulsions (KSON) and kenaf seed oil-in-water macroemulsions were produced to access their gastroprotective effect against indomethacin- and ethanol-induced ulcers in comparison with nonemulsified kenaf seed oil (KSO). Emulsifier mixture (EM) that used to emulsify KSO was also included in the study. Ulcer index, stomach tissue oxidative status, and histopathological changes in indomethacin-induced and ethanol-induced ulcer models were both evaluated. KSON had demonstrated good gastroprotective effect against both ulcer models than non-emulsified KSO and KSOM. In addition, the gastroprotective effect of KSON was comparable to the standard drug, Omeprazole. EM also exhibited gastroprotective effect, especially in indomethacin- induced ulcers. This may be attributed to its high antioxidant activity and cytoprotective effect of sodium caseinate contained in the EM. Results supported that KSON enhanced the bioavailability of native KSO; therefore it offers gastroprotective effect for the prevention of gastric ulceration as a natural alternative to the synthetic drug.
Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus)
Kah Yee Choo,Yien Yien Ong,Renee Lay Hong Lim,Chin Ping Tan,Chun Wai Ho 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
Betacyanins are bioactive dietary phytochemicalswhich can be found in red dragon fruit (RDF). Therefore, the bioaccessibility of betacyanins that presentin fermented red dragon fruit drink (RDFD) and pressedred dragon fruit juice (RDFJ) was accessed in simulatedgastric and intestinal digestion. Results disclosed thatbetacyanins from RDFD and RDFJ suffered minor loss(\25%) at gastric-like environment but greater loss wasobserved during the intestinal phase digestion. After subjectedto intestinal digestion, RDFD retained 46.42% ofbetanin while RDFJ retained 43.76%, with betanin concentrationof 17.12 mM and 12.37 mM, respectively. Findings also revealed that RDFD exhibited higherantioxidant capacity compared to RDFJ after subjected tointestinal digestion, with values of 0.88 mM Troloxequivalent antioxidant capacity (TEAC) and 0.85 mMTEAC, respectively. The data suggests that betacyaninsthat present in RDF are bioaccessible while fermentationable to enhance the bioavailability with more betacyaninsretained after intestinal digestion.
Impact of Stirring Speed on β-Lactoglobulin Fibril Formation
Shy Kai Ng,Kar Lin Nyam,Imededdine Arbi Nehdi,Oi Ming Lai,Gun Hean Chong,Chin Ping Tan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.
Short-term, Multi-center Prospective Clinical Study of Short Implants Measuring Less Than 7mm
Kim, Young-Kyun,Yi, Yang-Jin,Kim, Su-Gwan,Cho, Yong-Seok,Yang, Choon-Mo,Liang, Po-Chin,Chen, Yu-Yal,I, Lee-Long,Sim, Christopher,Tan, Winston,Ser, Go Wee,Yue, Deng,Yi, Man,Ping, Gong Korean Academy of Dental Science 2010 Journal of korean dental science Vol.3 No.1
Objective : This prospective study sought to verify the stability of three types of short implants measuring 7mm or less. Materials and methods : Implants measuring 7mm or less were placed in patients at multicenter dental clinics in Korea, China, Taiwan, and Singapore. Initial stability, intraoperative and postoperative complications, crestal bone loss, and survival rate of the implant were prospectively evaluated. Results : The primary stability of a 6-mm implant was lower than that of a 7-mm implant. The marginal bone loss of short implants measuring less than 7mm was minimal. Complications such as wound dehiscence, implant mobility, and peri-implant mucositis developed, and these were associated with initial implant failure. The short-term survival rate of 6-mm implant was 93.7%, and that of 7-mm implant, 96.6%. Conclusion : Short implant for the mandible with insufficient height for the residual ridge can be selectively used. Poor primary stability and wound dehiscence can cause osseointegration failure and alveolar bone loss.
Sook Wah Chan,Hamed Mirhosseini,farah saleenataip,Tau Chuan Ling,Imededdine Arbi Nehdi,Chin Ping Tan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was found inversely affected by the κ-carrageenan and oil concentration. The encapsulation efficiency was maximized in the region of the middle level κ-carrageenan concentration, the high level emulsifier concentration, and the low level oil concentration. The emulsifier concentration was the most influential variable on the particle size of powder. The optimal formulation was reported as 0.91% (w/v) κ-carrageenan concentration, 0.64% (w/v) emulsifier, and 1.0% (w/w) oil. Both differential scanning colorimeter and X-ray diffraction analyses proved that incorporation of CoQ10 into κ- carrageenan microcapsules resulted in amorphous powder with significantly (p<0.05) higher water solubility compared to pure CoQ10 and physical mixture in the crystalline form.
Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink
Kah Yee Choo,Caryn Kho,Renee Lay Hong Lim,Chun Wai Ho,Yien Yien Ong,Yin Yin Thoo,Chin Ping Tan 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 9 103 CFU/ mL for FRDFD stored at both temperatures. The loss of betanin (16.53–13.93 g/L) at 4 C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53–7.22 g/L) of betanin loss at 25 C. At week eight, FRDFD stored at 4 C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score[80% using hedonic test) among consumers.
Short-term, Multi-center Prospective Clinical Study of Short Implants Measuring Less Than 7mm
Young-Kyun Kim,Yang-Jin Yi,Su-Gwan Kim,Yong-Seok Cho,Choon-Mo Yang,Po-Chin Liang,Yu-Yal Chen,Lee-Long I,Christopher Sim,Winston Tan,Go Wee Ser,Deng Yue,Man Yi,Gong Ping 대한치의학회 2010 Journal of korean dental science Vol.3 No.1