Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee ( L.) Drone Pupae Powder.

Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee ( L.) drone pupae has gained prominence as a nutritional material. In this study, bee drone pupae were processed under different heating and drying conditions and incorporated into a puffed-rice snack with honey.

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel ().

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer.

Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking.

As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam treatment, marination, and hot smoking). Chicken meats were defrosted using room temperature, running tap water, or high-frequency defroster. Marinated meats with herbal extract solution were treated with superheated steam and then hot smoked with wood sawdust; sensory evaluations were performed at each processing step.

Memory improvement in ibotenic acid induced model rats by extracts of Scutellaria baicalensis.

Ethnopharmacological Relevance: Scutellaria baicalensis Georgi (Labiatae) extracts have been used as traditional Korean medicine, to treat cerebral ischemia in addition to bacterial infection and inflammatory diseases.

Aim Of The Study: The improvement effect on learning and memory by the administration of Scutellaria baicalensis extracts was evaluated and the underlying mechanisms were investigated.

Materials And Methods: Memory behavior was tested by the passive avoidance test and Y-maze test.