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  • 1
    Online Resource
    Online Resource
    Korean Food and Foodways : The Root of Health Functional Food (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biology Technique. ; Food Science. ; Biological Techniques.
    Description / Table of Contents: Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet.
    Abstract: This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
    Type of Medium: Online Resource
    Pages: XVI, 317 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811900235
    URL: https://doi.org/10.1007/978-981-19-0023-5
    DOI: 10.1007/978-981-19-0023-5
    DDC: 641.3
    Language: English
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    E-BOOKS (AWI ONLY)
  • 2
    Electronic Resource
    Electronic Resource
    The Role of Biotechnology in Modern Food Production (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Modern food production technology is given great challenges by the emerging fields of biotechnology and molecular biology. Knowledge of conventional fermentation technology is upgraded by the gene level explanations of enzyme actions and physiological functions of biomaterials derived therefrom. The use of genetically modified organisms (GMOs) and their products in food widens the availability of resources while also raising public interest about safety and labeling. As an example of the application of molecular biology in conventional fermentation technology the selection of proteases from a Bacillus species grown in Korean traditional soybean fermentation starter, Meju, and the production of peptides with blood cholesterol lowering effect, obtained from soybean protein hydrolysate, are presented. Recent developments in the Korean bioindustry are reviewed as an example of the role of biotechnology in the food industry. The present status of GMO enzymes in food production is reviewed and safety issues about GMO use in the food system are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13347.x
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  • 3
    Electronic Resource
    Electronic Resource
    Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4-benzene solution, 0.355 cm3/g in 50% glycerol-water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14878.x
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  • 4
    Electronic Resource
    Electronic Resource
    EVALUATION OF CHEESE TEXTURE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The textural characteristics of cheese were surveyed for consumer preference and sensory perception. The important textural characteristics of cheese—hardness, chewiness, springiness and adhesiveness-were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e. rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese were determined. The melting property of cheese was determined by viscosity changes upon heating using a Brookfield Viscometer, Model RVT with T-F bar. The correlations between sensory evaluation and the mechanical properties of cheese were resolved. The panel concluded that the important textural characteristics of cheese were hardness, springiness and adhesiveness. The hardness evaluated by the panel was related to the Instron determinations of the compression force, work ratio, adhesive force, force at the inflection point and viscometer determination of the melting property. The sensory assessment of springiness correlated with elastic recovery and force at the inflection point. The sensory adhesiveness rating was related to the adhesive force but inversely related to force at the inflection point.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02552.x
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  • 5
    Electronic Resource
    Electronic Resource
    MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURD (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The microstructure and the physical and mechanical properties of yeast protein curds were investigated by using the scanning electron microscope and the Instron Universal Testing Machine, Model 1122. Heat treatment of the protein dispersion prior to precipitation did not remarkably influence the structure and water-holding capacity of the curds. Yeast protein curd precipitated with calcium had a micro-network structure which was not apparent in the isoelectric point precipitated curd. The calcium precipitated curd had a low value of hardness, high water-holding capacity, low value of adhesiveness and high cohesiveness compared to the isoelectric precipitated curd. The calcium precipitated curd also showed a strong structural potential which was revealed upon freezing. The freeze-thawing of the curd in general increased hardness and springiness but decreased the adhesiveness and cohesiveness. The physical, structural and mechanical properties of yeast protein curds were compared with those of soybean protein curds studied previously.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02370.x
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  • 6
    Electronic Resource
    Electronic Resource
    MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The microstructure of soybean protein aggregates was examined by the optical microscope and the scanning electron microscope. The effects of heat and coagulating agents on the microstructure of the aggregates and on the physical and textural properties of the protein curd were investigated. Isoelectric point precipitation and calcium coagulation did not change the globular structure of the native soybean protein. However, heating induced the destruction of the native protein body. Heat denaturation of the protein was necessary in forming the network structure of the aggregates. When the protein aggregates were frozen, their structure became better defined and enlarged. The three dimensional network structure of the aggregate derived from heated soybean protein showed a low sedimentation rate, high curd yield, high water-holding capacity, low value of hardness and high springiness compared to the unheated precipitates of globular structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09740.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF COMPRESSION RATIO ON THE MECHANICAL PROPERTIES OF CHEESE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of compression ratio on the following mechanical properties of cheeses was studied: compression force, work ratio, adhesive force, recovered height, and compression ratio at the inflection point. The mechanical properties changed with compression ratio in a unique pattern for each type of cheese; changes in work ratio and recovered height produced the most distinctive patterns. The mechanical responses of imitation processed American cheese to changes in the compression ratio clearly differed from those of natural ripened cheeses. The correlations between sensory evaluations of hardness, chewiness, springiness, and adhesiveness, and the mechanical properties measured by instrument changed with the compression ratio used for the instrumental determinations. Therefore, the optimum compression ratio to be used for instrumental determmations of mechanical properties must be evaluated for each property with the fitness test correlating instrumental and sensory evaluations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03785.x
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  • 8
    Electronic Resource
    Electronic Resource
    ACCELERATED SEDIMENTATION TEST FOR THE DETERMINATION OF DISPERSION STABILITY OF PROTEIN ISOLATES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An accelerated sedimentation test using a low range of centrifugal force was developed to determine and evaluate the physical stability of a protein dispersion. The dispersion stability of commercial soybean protein isolates was tested with this method. The effect of hydrocolloids and calcium salts on the dispersion stability of soybean protein isolate was also studied. The accelerated sedimentation test could distinguish differences in dispersion stability of soybean protein isolates produced by different manufacturers. Neutralization and subsequent heat treatments had a stabilizing effect on the dispersion of isoelectric-type soybean protein isolates. Dispersion stability was related to the hydration and swelling of the protein particles, and disintegration and aggregation of the hydrated particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03802.x
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  • 9
    Electronic Resource
    Electronic Resource
    Creative Fermentation Technology for the Future (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15485.x
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  • 10
    Electronic Resource
    Electronic Resource
    DISINTEGRATION OF CELL WALL AND EXTRACTION OF PROTEIN FROM CANDIDA LIPOLYTICA (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The differences between extraction of protein from fresh and from spray-dried hydrocarbon-grown yeast (Candida lipolytica) were investigated, and the effect of different protein extraction methods on protein yield was determined. The mechanisms and efficiency of the different methods of cell disintegration and protein extraction are illustrated by scanning electron microscopy. Autolysis of fresh yeast and acid treatment of dried yeast indiscriminately hydrolyzed whole cells and resulted in low yields of extracted protein. Homogenization of alkali-treated cell suspensions of both fresh and spray-dried yeast gave maximum yields of extracted protein. The effect of alkali treatment is due to weakening of the cell wall structure and removal of the hydrophobic barrier around it; for dried yeast, alkali treatment has the additional effect of protein solubilization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10015.x
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