Fermentation and Quality Characteristics of Yogurt Treated with .

The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of . The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of treatment the fermentation time decreased rapidly. As fermentation progressed, the lactose content decreased rapidly at the beginning and gradually decreased as the pH decreased.

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method.

In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment.

Physicochemical Properties of Soft and Hard-type Rice Flour According to Moisture Content and High Hydrostatic Pressure Treatment.

This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the Samkwang variety (normal and hard type) and the Shingil variety (processing and soft type). The moisture content of the rice flour was adjusted to 35-55% and it was treated with the HHP treatment at 400-600 MPa.

Biological activities of sweet potato ( L.) tips and tubers.

This study was conducted to evaluate the biological activities of sweet potato tips and tubers. Antioxidant activity of 2,2-azino-bis 93-ethlbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities had the highest value of 32.45 mg, AAE/g, and 15.

Antioxidant and Skin Whitening Activities of Sub- and Super-Critical Water Treated Rutin.

We focused on the functional components, antioxidant activity, skin-whitening, and anti-wrinkle properties of subcritical and supercritical water (SCW)-treated rutin. Rutin treatments were performed at the following temperature and pressure conditions: 200 °C/15 bar, 300 °C/100 bar, and 400 °C/250 bar. ABTS and DPPH radical scavenging activities and reducing power presented their highest values (1193.