• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.178-178
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• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
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• pp.172-172
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• 2003

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
• /
• pp.173-173
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• 2003

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
• /
• pp.171-171
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• 2003

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.05a
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• pp.160-160
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• 2002

• Bulletin of the Korean Chemical Society
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• v.32 no.4
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• pp.1277-1281
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• 2011

Making use of chitosan (CS) and ethylenediaminetetraacetic acid (EDTA) as a reaction system, CS-EDTA nanoparticles were synthesized through a facile counterion complex coacervation method. $Ag^+$ could enter porous CS nanoparticles synthesized with this method, allowing Ag nanoparticles within chitosan nanoparticles were synthesized by reducing silver nitrate with chitosan. Because of the noncovalent interaction between CS and EDTA, the EDTA could be easily removed via dialysis against water, and pure core/shell-type Ag/CS nanoparticles could be obtained. The nanoparticles showed higher antibacterial activity toward E. coli than the active precursor Ag nanoparticles and CS.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

• Food Science and Industry
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• v.47 no.2
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• pp.46-53
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• 2014

• Food Science and Industry
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• v.43 no.2
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• pp.67-78
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• 2010