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Kashif Ghafoor,Yong Hee Choi 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.1
Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99oC of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03oC of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).
( Kashif Ghafoor ),( Yong Hee Choi ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.1
Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99℃ of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03℃ of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).
Kashif Ghafoor,Ji Eun Jung,Yong Hee Choi 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The effect of gellan (GE), xanthan (XA), and λ-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape ‘Campbell Early’ juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.
YOO, SUNGYUL,GHAFOOR, KASHIF,KIM, JEONG UN,KIM, SANGHUN,JUNG, BORA,LEE, DONG-UN,PARK, JIYONG ational Association for Food Protection 2015 Journal of food protection Vol.78 No.6
<P>Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm2) on oranges (12 cm2) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm2). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm2), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm2)-treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.</P>
Hui Teng,Kashif Ghafoor,Yong Hee Choi 한국응용생명화학회 2009 Applied Biological Chemistry (Appl Biol Chem) Vol.52 No.6
Active components in Chinese quince were extracted by using high efficient microwave-assisted extraction. In accordance with central composited design, 20 runs with 3 variables and 5 levels applied for the optimization in response surface methodology syste
Teng, Hui,Ghafoor, Kashif,Choi, Yong-Hee The Korean Society for Applied Biological Chemistr 2009 Applied Biological Chemistry (Appl Biol Chem) Vol.52 No.6
Active components in Chinese quince were extracted by using high efficient microwave-assisted extraction. In accordance with central composited design, 20 runs with 3 variables and 5 levels applied for the optimization in response surface methodology system. The extracts were analyzed by spectrophotometeric methods for the total flavonoids content (TFC), total phenolic compound (TPC) and electron donating ability (EDA). The optimum conditions obtained were 44.15% ethanol concentration, 5 min extraction time and 102.1 W microwave power for maximum TFC (477.8 mg RE/100 g), TPC (2249 mg GAE/100 g) and EDA (77.47%) as predicted by overlaid contour plots.
Exposure Assessment of Staphylococcus aureus in Kimbab, a Ready-to-Eat Korean Food
Sun Kyoung Yoon,Kashif Ghafoor,강윤숙,Mun Gi Sohn,황인균,권기성,박지용 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel^® program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30^oC. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at 30^oC. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10^oC during preparation and distribution and then left at 25^oC for 4 hr before consumption. In the worst case scenario, the keeping time at 25^oC was assumed to be 7.0hr. The level of S. aureus in the worst case was predicted to be 6.8×10^6 CFU/g which is lower than the critical level (7.8×10^6 CFU/g) for toxin production.
Shahbaz, Hafiz Muhammad,Yoo, Sungyul,Seo, Bohyun,Ghafoor, Kashif,Kim, Jeong Un,Lee, Dong-Un,Park, Jiyong Springer-Verlag 2016 Food and bioprocess technology Vol.9 No.1
<P>The purpose of this study was to investigate the effect of combined treatments using TiO2-UV photocatalysis (TUVP) and high hydrostatic pressure (HHP) on inactivation of microorganisms in commercial apple juice as model liquid food. A synergistic effect was observed for combined treatments to inactivate microorganisms. Gram-positive bacteria, Listeria monocytogenes and Staphylococcus aureus, were completely inactivated from initial loads of 7.1 and 6.7 log CFU/mL, respectively, when treated with a combination of TUVP (8.45 J/cm(2)) and HHP (500 MPa). In contrast, reductions of only 4.8 log CFU/mL (L. monocytogenes) and 2.4 log CFU/mL (S. aureus) were achieved with 500 MPa HHP alone. Gram-negative bacteria, Escherichia coli O157:H7 and Salmonella Typhimurium, were reduced by 7.1 and 7.2 log CFU/mL, respectively, after a combined treatment using 8.45 J/cm(2) TUVP and 600 MPa (E. coli) or 400 MPa (S. Typhimurium) HHP which were significantly higher than the effects of HHP alone. A 6.2 log CFU/mL reduction in Saccharomyces cerevisiae count was monitored after treatment with a combination of 8.45 J/cm(2) TUVP and 500 MPa HHP whereas even 600 MPa alone could not achieve complete S. cerevisiae inactivation. Combined treatments (TUVP + HHP) were more effective for microbial inactivation than alone treatments. Scanning electron microscopic images of microorganisms showed highly deformed morphologies after TUVP + HHP treatment. In conclusion, pretreatment of commercial apple juice using TUVP before HHP processing results in better disinfection and may assure complete disinfection.</P>