Ki Sun Yoon

Quinoa plant is a valuable food crop because of its high nutritional and functional values. Total saponin content, sapogenins, polyphenol, and flavonoid contents and antioxidant activities were analyzed in various parts of quinoa plants, including sprout, seeds, bran, pericarp, leave, stem, and root. Quinoa seeds (QS) had significantly higher sapogenin content than quinoa stem (QT), quinoa leaves (QL), and quinoa roots (QR). Quinoa saponin was mainly composed of phytolaccagenic acid. Quinoa root

ABSTRACT The relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L‐ S ) was assessed in surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and modified starch (MS). Variables evaluated included gel‐forming properties, cooking loss, drip loss and ice crystal formation. Addition of 8% sorbitol resulted in best water‐holding ability, gel strength and least ice crystal f

Young radish was more effective as a natural antioxidant and antimicrobial agent as compared to commercial vegetable powder, which is currently used to make natural meat products, indicating that young radish has a high potential as a natural preservative. © 2016 Society of Chemical Industry.

Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as sashimi and raw oyster meat due to the presence of V. parahaemolyticus and V. vulnificus. We compared the growth kinetics of V. parahaemolyticus and V. vulnificus strains in broth and ready-to-eat seafood, including flounder and salmon sashimi, as

ABSTRACT The cryoprotective property in surimi and the texture‐modifying and freeze‐thaw stabilizing properties in molded (shrimp‐type) and fiberized (crab leg‐type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetra

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs' physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze-thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the

This study investigated the effects of 10% NaCl, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) treatments on textural and microstructural properties of chicken breasts during 10 mo of frozen storage at -20 C. Fresh chicken breasts were treated for 10 min with 10% NaCl and various phosphate solutions, including TSP, STPP, and TKPP, and stored in a -20 C freezer for 10 mo. Frozen chicken breasts were completely thawed at 4 C and oven-baked at 17

Greek yogurt is a strained yogurt with a high protein content that brings nutritional benefits. To enhance the functional benefits of Greek yogurt, Greek yogurt was prepared with various combinations of probiotic lactic acid bacteria (LAB) (<i>Streptococcus thermophilus</i>, <i>Lactobacillus bulgaricus</i>, <i>Lactobacillus gasseri</i> BNR17, and <i>Lactobacillus plantarum</i> HY7714). Effects of probiotic LAB on quality, sensory, and microbiological characteristics of Greek yogurt were then com

We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic <i>E. coli</i> and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW