• Title/Summary/Keyword: Hot cell

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Microbial and Physicochemical Characteristics on Raw Cereal for Sunsik by Hot-air Drying Methods (열풍건조에 따른 선식용 곡류원료의 미생물 및 이화학적 특성)

  • Kim, Jin Hee;Yang, Ji Young
    • Journal of Food Hygiene and Safety
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    • v.27 no.4
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    • pp.415-419
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    • 2012

  • To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, $50^{\circ}C$). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.

  • https://doi.org/10.13103/JFHS.2012.27.4.415 인용 PDF KSCI

Neuronal Cell Protective Effects of Hot Water Extracts from Guava (Psidium guajava L.) Fruit and Leaf (구아바 열매와 잎 열수 추출물의 신경세포 보호효과)

  • Jeong, Chang-Ho;Jeong, Hee-Rok;Choi, Gwi-Nam;Kwak, Ji-Hyun;Kim, Ji-Hye;Park, Soo-Jeong;Kim, Dae-Ok;Shim, Ki-Hwan;Choi, Sung-Gil;Heo, Ho-Jin
    • Food Science and Preservation
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    • v.18 no.1
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    • pp.124-129
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    • 2011

  • PC12 neuronal cell-protective effects of hot water extracts of guava fruit and leaf were evaluated. Total phenolic levels in fruit and leaf were 11.75 and 293.25 mg/g, respectively. Gallic acid, the predominant phenoic, was detected in both extracts. Intracellular reactive oxygen species (ROS) accumulation after $H_2O_2$ treatment was significantly reduced when the hot water extract of guava leaf was added to cell medium, compared to PC12 cells treated with $H_2O_2$ only. In a cell viability assay using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl- tetrazoliumbromide (MTT), the hot water extracts of fruit and leaf protected against $H_2O_2$-induced neurotoxicity. The leaf extract was more effective in terms of inhibition of lactate dehydrogenase (LDH) release into medium, compared to the fruit extract. These in vitro data suggest that hot water extracts of guava fruit and leaf may be useful in treatment of neurodegenerative conditions such as Alzheimer's disease.

  • https://doi.org/10.11002/kjfp.2011.18.1.124 인용 PDF KSCI