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RISS 인기검색어
- 검색키워드
- 저자 : ( Tu San Park ) (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
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( Ki Taek Lim ),( Tu San Park ),( Jang Ho Kim ),( Pill Hoon Choung ),( Jong Hoon Chung ) 한국조직공학·재생의학회 2011 조직공학과 재생의학 Vol.8 No.6
On-line monitoring and control of cell culture is important for optimal and consistent biological activities. Glucose is a major carbon and energy source for cultured cells, but glycolytic metabolism often results in the accumulation of lactate. Measurements of glucose and lactate levels are therefore useful for determining metabolic activities in cell culture. In this work, a method for the noninvasive analysis of glucose and lactate metabolism of human alveolar bone-derived mesenchymal stem cells (hABMSCs) was developed using near-infrared spectroscopy (NIRS). Partial least square regression (PLSR) was used to calculate and validate an adaptive multivariable calibration model based on NIR spectra of the culture media in order to determine levels of glucose uptake and lactate production. Our results showed a strong inverse relationship between glucose consumption and lactate accumulation. Glucose concentrations dropped from about 1,400 ppm to 100 ppm for seven days, while lactate levels rose up from approximately 0.1 ppm to 1.4 ppm during the same time period. The NIR spectra of samples in this study indicated that lactate had absorption peaks at 1,675, 1,690 and 1,730 nm, while glucose absorbed at 1,613, 1,689, and 1732 nm. The coefficients of determination (R2) for glucose and lactate in the regression data were 0.992 and 0.950, respectively. Likewise, the coefficients of determination for pH and culture days were 0.991 and 0.921, respectively. The results of this study demonstrate that NIRS can be applied for the noninvasive measurement of critical nutrients and byproducts in culture media of hABMSCs.
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Determination of Optimal Storage Condition for Pre-packed Hanwoo Loin
Seol, Kuk-Hwan,Park, Tu San,Oh, Mi-Hwa,Park, Beom-Young,Cho, Seong In,Lee, Mooha Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.3
The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).
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Determination of Optimal Storage Condition for Pre-packed Hanwoo Loin
Kuk Hwan Seol,Tu San Park,Mi Hwa Oh,Beom Young Park,Seong In Cho,Moo Ha Lee 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.3
The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in 1.5±0.5 cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and -1oC for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in -1oC showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber (4.25±0.66 Log CFU/g) was significantly lower than that of beef stored in indirect type chamber (6.47±0.08 Log CFU/g) (p<0.05).
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A Review on the Application of Nanotechnology in Food Processing and Packaging
Seong-In Cho,Yong-Rok Kim,Joon Woo Lee,Dae-Sup So,Yong-Jin Cho,Hyun Kwon Suh,Tu San Park,Seoung-Im Oh,Ji-Eun Im 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.4
Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.
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A Review on the Application of Nanotechnology in Food Processing and Packaging
( Seong In Cho ),( Yong Rok Kim ),( Joon Woo Lee ),( Dae Sup So ),( Yong Jin Cho ),( Hyun Kwon Suh ),( Tu San Park ),( Seoung Im Oh ),( Ji Eun Im ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.4
Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.
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