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Food Science and Biotechnology
Thermal Gelation Characteristics of Composite Surimi Sol as Affected by Rice Starch
한국식품과학회 Food Science and Biotechnology Volume 14 Number 6 2005.12 pp.871-874
※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.
The effect of rice starch at different concentrations (0, 4, 6, and 8%) on dynamic rheological properties of surimi sols was investigated by small-deformation oscillatory measurements at 10℃ and during heating from 10 to 95℃. Dynamic frequency sweeps at 10℃ showed that the magnitudes of storage modulus (G') decreased with increasing starch concentration while those of tan increased. G' values of surimi-rice starch sols during heating decreased with increasing starch concentration, indicating that the pattern of G' changes during heating was influenced by the concentration of the added rice starch. In general, the characteristic G' thermograms of all samples showed a similar sol-gel transition pattern.
한국식품과학회 Food Science and Biotechnology Volume 14 Number 6 2005.12 pp.875-877
※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.
Presence of Enterobacter sakazakii, occasional pathogen of powdered infant formula causing rare, but life-threatening diseases such as neonatal meningitis, bacteremia, necrotizing enterocolitis, and necrotizing meningoencephalitis after ingestion was examined in 45 powdered infant formula products manufactured in Korea using chromogenic Druggan-Forsythe-Iversen (DFI) medium, and isolates were identified with API 20E. Ent. sakazakii was isolated from three products. Ent. sakazakii isolates were genotyped by RAPD-PCR using two random primers, and their banding patterns were compared.
Antimutagenic Effects on Aflatoxin of Soybean Pastes Fermented by Bacillus Strains
한국식품과학회 Food Science and Biotechnology Volume 14 Number 6 2005.12 pp.878-880
※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.
Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.
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