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Jinyan Gong,Dao-Zong Xia,Jun Huang,Qing Ge,Jian-wei Mao,Shiwang Liu,Ying Zhang 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.4
This study was designed to detect characteristic compounds and evaluate the free radical scavenging capacity of the bamboo leaves extract and bamboo shavings extract (BSE). The antioxidant capacity of bamboo leaf n-butanol fraction (AOB) exhibited the highest total phenolic content (49.93%), total flavonoids content (24.11%), and characteristic flavonoids and phenolic acids, such as chlorogenic acid, caffeic acid, ferulic acid, p-coumaric acid, orientin, homoorientin, vitexin, and isovitexin. Available data obtained with in vitro models suggested that AOB had higher free radical scavenging capacity with IC50 values of 1.04, 4.48, 5.37, and 1.12 μg/mL on DPPH•, O2•- , •OH, and H2O2, respectively, than the other two extracts, bamboo leaf water extract and BSE. The results indicated that the extracts from different parts of the bamboo possess excellent antioxidant activity, which can be used potentially as a readily accessible and valuable bioactive source of natural antioxidants.
( Ling Li ),( Yu Yan ),( Weiqi Ding ),( Jinyan Gong ),( Gongnian Xiao ) 한국미생물생명공학회(구 한국산업미생물학회) 2020 한국미생물·생명공학회지 Vol.48 No.4
To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the early stage of fermentation. The concentrations of the main metabolite, lactic acid, were 69.88 mM and 83.85 mM for the non-starter and starter fermented kimchi, respectively. The free sugar concentrations of starter kimchi decreased earlier than those of non-starter kimchi, and the levels of free sugars in both kimchi samples decreased during fermentation. At the end of fermentation, non-starter kimchi had a softer texture than starter kimchi, suggesting that L. mesenteroides is useful in extending shelf life. Sensory evaluation showed that starter kimchi had higher sourness and lower bitterness and astringency values, resulting in high sensory quality. These results suggest that the L. mesenteroides ATCC 8293 strain could be a potential starter culture in kimchi.
Modeling the effect of vibration on the quality of stirred yogurt during transportation
Anna Lu,Xinxin Wei,Ruikang Cai,Shujun Xiao,Haina Yuan,Jinyan Gong,Bingquan Chu,Gongnian Xiao 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.7
When transporting yogurt, vibrations and sharpmovements can damage its quality. This study developed amodel to connect the changes in yogurt quality with thetransportation distance as simulated by the total number ofvibrations. Linear regression analysis showed that therewas a significant negative correlation between the waterholding capacity and hardness of the yogurt over the sametransport distance (p\0.05). The yogurt vibration modelwas established by combining principal component analysiswith a Back-Propagation Artificial Neural Networkmodel. The number of training iterations was 2669, with acorrelation coefficient of 0.96611, indicating that the modelwas reliable. The optimal transportation distance wasdetermined to be within the range from 20 rpm for 8 h to100 rpm for 4 h.