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	Provedor de dados 116 (3) Autor LEE,Sang Hyun (3) KIM,Jae Cherl (2) HONG,Jeong Hwa (1) INGKASUPART,Pajaree (1) JUNG,Kyung-jin (1) LEE,Hyesook (1) LEE,Hyunah (1) MANOCHAI,Benya (1) Mais... Palavra-chave Annona peel (1) Antioxidant activities (1) Fermented soybean paste (1) Gelatinization (1) Inflammation (1) Lipopolysaccharide (1) Oxidative stress (1) Retrogradation (1) Rice grain (1) Starch (1) Structure (1) Texture (1) Total catechin content (1) Total phenol content (1) Water extracts of doenjang (WED) (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2019 (1) 2018 (1) 2017 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Evaluation of antioxidant activities, total phenolic content (TPC), and total catechin content (TCC) of 10 sugar apple (Annona squamosa L.) cultivar peels grown in Thailand 116 MANOCHAI,Benya; INGKASUPART,Pajaree; LEE,Sang Hyun; HONG,Jeong Hwa. Abstract Antioxidant activities, total phenolic content (TPC), and total catechin content were analyzed in the ethanol extracts of 10 sugar apple (Annona squamosa L.) cultivar peels grown in Thailand. Antioxidant activity assays carried out in the this study were the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing antioxidant power (FRAP), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity, and oxygen radical absorbance activity (ORAC). ‘Nhur Thong’, ‘Nung Keaw’, and ‘Fai Keaw’ showed high percentage fruit peel (over 38.0%). ‘Nhur Thong’, ‘Nung Keaw’, and ‘Fai Keaw’ ethanol extracts possessed high antioxidant capacities in the majority of methods used, and thus could be... Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona peel; Total catechin content; Total phenol content; Antioxidant activities. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500294 Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells 116 LEE,Sang Hyun; LEE,Hyesook; KIM,Jae Cherl. Abstract The effect of water extracts of doenjang (WED) on cyclooxygenase pathway and cytokine production in lipopolysaccharide (LPS)-treated RAW 264.7 macrophage cells was investigated. WED was fractionated by ultrafiltration into five individual groups of molecular weights. All of the WED fractions significantly inhibited the production of prostaglandin E2 (PGE2) and expression of cyclooxygenase-2 (COX-2) in LPS-stimulated RAW 264.7 macrophages. Furthermore, each of the WED fractions significantly decreased production of pro-inflammatory cytokine such as tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) (p<0.05). The fraction between 10 to 30 kDa of WED showed the highest inhibition of pro-inflammatory cytokine production, LPS-induced COX-2... Tipo: Info:eu-repo/semantics/article Palavras-chave: Water extracts of doenjang (WED); Fermented soybean paste; Oxidative stress; Inflammation; Lipopolysaccharide. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400947 Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation 116 JUNG,Kyung-jin; LEE,Hyunah; LEE,Sang Hyun; KIM,Jae Cherl. Abstract The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain as the degree of retrogradation increased with increasing storage time, measured by the α-amylase–iodine method. SEM analysis of the vacuum-dried cooked rice grain showed a gradual increase in crevices, which further developed into holes at the center of the granule with increasing storage time. The results suggest that the disruption of hydrogen bonds between water and starch molecules is the first... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice grain; Starch; Gelatinization; Retrogradation; Texture; Structure. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100097 Registros recuperados: 3 Primeira ... 1 ... Última

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