• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.557-563
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• 2014

This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 min). In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.934-938
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• 1995

Water soluble fractions (WSF) of wheat bran treated with thermal processes such as autoclaving, microwaving and extrusion were characterized to investigate the structural response of plant cell wall to thermal and mechanical energy. From the chemical analysis and gel filtration chromatography of WSF, gelatinization of starch was found to be the primary solubilizing mechanism of wheat bran, followed by the structural disintegration of fibrous non-starch cell wall materials. It was also found that extrusion process resulted in degrading relatively higher molecular weight non-starch polysaccharides from the cell wall. GC analysis of water soluble non-starch polysaccharides indicates that the arabinoxylan residues of cell wall are the most susceptible site to thermal treatments studied. In particular, the degrading degree of cell wall of wheat bran is the most significant for extrusion accompanying both high temperature and high shear.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.280-286
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• 2014

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately $85^{\circ}C$. The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.

• Journal of the Korean Applied Science and Technology
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• v.9 no.2
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• pp.181-187
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• 1992

This study was designed evaluate the change of fat content according to cooking methods of ground beef. The results are summarized as follows. 1. The fat content of ground beef is the lowest in boiling cooking method. 2. The fatty-acids composition of ground beef is mainly palmitic and oleic acids. The fatty acids hardly change according to cooking methods. 3. P/S ratio is inclined to increase a bit after cooking than pre-cooking. From all the results obtained in this study it can be conclude that fat content is the lowest in boiling and microwaving cooking methods and fatty acid composition is mainly palmitic and oleic acids.

• Bulletin of the Korean Chemical Society
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• v.35 no.8
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• pp.2251-2256
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• 2014

We have successfully decorated reduced graphene oxide (RGO) with silver nanoparticles (AgNPs) by microwaving silver alkylcarbamate for 13 seconds using 1-amino-4-methylpiperazine. Uniform AgNPs (20-40 nm) were effectively prepared, and 1-amino-4-methylpiperazine acted as a reaction medium, reducing agent, and stabilizer. Particle size and morphology were correlated with the silver alkylcarbamate concentration and microwave time. The graphene/AgNPs composites were characterized by Raman, X-ray diffraction, and scanning electron microscopy to confirm that the AgNPs were uniformly decorated onto the graphene. Measurements of the transparent conductive property at room temperature indicated that these graphene/AgNPs nanosheets with 55.45% transmittance were electrically continuous with a sheet resistance of approximately $43{\Omega}/{\Box}$.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.493-501
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• 1986

The present work aims to estimate the effect of heat treatment on the in vitro protein digestibility and formation of trypsin inhibitor or trypsin indigestible substrate(TIS) of raw and defatted flounder. It was also carried out to assess the formation of lipid-protein complexes under the conditions of different ratio of lipid addition. The in vitro protein digestibility increased when steamed for 5 min showing $88.09\%$ in raw and $90.56\%$ in defatted samples, respectively. After 40 min steaming, the digestibility decreased by $2{\sim}4\%$. As for microwaving, heating for 1 min resulted in slight increase of digestibility, however, heating for 7 min did decrease of digestibility by $3{\sim}4\%$ for both raw and defatted materials. There was no difference in fatty acid composition found with heat treatment. The major fatty acids of flounder meat were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5},\;C_{22:6}$ and the ratio of the unsaturated to saturated was 67.3:32.6. Fat oxidation and nonenzymatic browning were enhanced by heat treatment and protein solubility decreased necessarily as the brown pigment formation increased. On the other hand, the effects on the digestibility and TIS of the complexes formed from interaction of lipid and myofibrillar or meat protein of flounder were examined. The interaction of protein with lipid was considered to mostly contribute to the drop of digestibility of fish products. The digestibility of myofibrillar protein was $93.72\%$ for flounder, and it generally decreased as the amount of lipid added to protein and reaction time increased. Also mixed and heated samples were more active in digestibility decline than those mixed after heating. The result probably indicated that lipid-protein interaction was involved in the drop of digestibility which coincided with protein denaturation.