Improvement of properties and olfactory attributes of isolated protein from edible insects by roasting.

The characteristics of proteins extracted from two kinds of edible insects ( and , for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively.

Development of a novel functional jelly with dieckol-rich extract from : Physicochemical, antioxidant, and sensory characterization.

This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from (). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.

Influence of Casting Variables on Release Kinetics of Orally Disintegrating Film.

As a new form for supplying vitamin C, orally disintegrating films (ODFs) were developed C based on hyaluronic acid (HA) under varying casting conditions and the properties were analyzed. The films with different thicknesses (2, 3, and 8 mm, for CT2, CT4, and CT8, respectively) were produced by adjustments made to casting height. Two types of 8 mm thick ODFs produced by single or double casting (4 + 4 mm for CTD4+4) methods were also compared.

The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock.

To prepare texture-softened burdock that maintains its original shape, the effect of three different pretreatments before pectinase reaction (ENZ) up to 3 h: heating and drying (HD), freeze-thawing after heating and then drying (HFTD), or freeze-drying after heating (HFD) was compared. The hardness of raw burdock could be decreased by 15% after ENZ up to 3 h. The order of hardness by pretreatment was HFD (-93.

Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion.

Germinated brown rice was roasted for the preparation of tea. The germination induced substantial increases in reducing sugars (from 3224.06 to 5028.

Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization.

A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38-60%).

Development of a cooked rice model for bibimbap and resulting physico-digestive properties.

A cooked rice model for bibimbap was developed using response surface methodology (RSM). The ratio of brown rice ( ), high amylose rice ( ) based on a white rice ratio of 1.0, and the ratio of water to total rice weight ( ), were independent variables.

Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition.

The physico-chemical, oxidative and sensory characteristics of fried rice snack, yukwa with different amounts of turmeric powder (Curcuma longa) were investigated. The moisture content of the pallet ranged from 16.47% to 19.

Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch.

Ultrasonic treatment (UT) was applied to brown rice at two different conditions: mild (25 °C, 30 min) and harsh (50 °C, 60 min) after soaking for several times (2, 3, 5, and 8h). After UT, starch was isolated from the brown rice grains, and the physicochemical properties of the starch, as well as the textural and nutritional properties of the grains, were compared. After UT, the cooked brown rice grains was softer in proportion to soaking time, and the hardness of brown rice soaked for 8h and then ultrasound treated at harsh condition was similar to that of cooked milled rice.

Self-enhancement of GABA in rice bran using various stress treatments.

Gamma-aminobutyric acid (GABA) may be synthesized in plant tissues when the organism is under stressful conditions. Rice bran byproduct obtained from the milling of brown rice was treated under anaerobic storage with nitrogen at different temperatures (20-60 °C) and moisture contents (10-50%) up to 12h. For the GABA synthesis, the storage at 30% moisture content and 40 °C appeared optimal.

Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch.

Waxy maize starch was dispersed (14.7% solids) in an aqueous sulfuric acid solution (3.16M), and hydrolyzed by stirring for up to 7 days at 40°C with ultrasonic treatments at different vibration amplitudes (20 and 40%) and durations (30 and 60min/day).

Effect of γ-irradiation on pasting and emulsification properties of octenyl succinylated rice starches.

Octenylsuccinylated (OS) starches from waxy rice or high-amylose rice (28.1% amylose) (DS 0.023 and 0.

Effects of protein on crosslinking of normal maize, waxy maize, and potato starches.

Channels of maize starch granules are lined with proteins and phospholipids. Therefore, when they are treated with reagents that react at or near the surfaces of channels, three types of crosslinks could be produced: protein-protein, protein-starch, starch-starch. To determine which of these may be occurring and the effect(s) of channel proteins (and their removal) on crosslinking, normal and waxy maize starches were treated with a proteinase (thermolysin, which is known to remove protein from channels) before and after crosslinking, and the properties of the products were compared to those of a control (crosslinking without proteinase treatment).

Protective effect of heat shock protein 70 against oxidative stresses in human corneal fibroblasts.

We evaluated DNA protection effect of heat shock protein (HSP) against cytotoxic effects of exogenous nitric oxide (NO) and reactive oxygen intermediate (ROI). Cultured human corneal fibroblasts were divided into 4 groups. Control (Group I) was not exposed to a sub-lethal heat treatment.