• Food Science and Biotechnology
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• v.15 no.3
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.239-247
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• 1990

The oxidation products from the mixture of a-tocopherol (a-Toc) and γ-tocopherol)(γ-Toc) during autoxidation of methyl linoleate were isolated and identified. The sturctures of the oxida-tion products were characterized by UV, IR, 1H and 13CNMR and mass spectrometry 5-[2-(a-tocopherol-5'-yl)ethyl]-a-tocopherylquinone 5-[2-(a-tocopherol-5'-yl)ethyl]-8a-hydroxy-a-tocopherone and O-[8-(5-ethoxymethyl-7-methyltocol) methyl] a-tocopherol were obained from the mixture as the oxidation products derived from γ-Toc However oxidation product composed of both a-ToC and γ-Toc was detected in oxidation products of the misture. These results support the facts that at first oxidation of a-Toc proceeds during autoxidation of lipids and then γ-Toc decomposes after approximate consumption of a-Toc.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.356-361
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• 2009

Lipid oxidation and contents of tocopherols and phospholipids (PL) in soy-added fried products during storage in the dark were studied. Flour dough containing soy flour at 0, 10, 20, and 30% on a weight basis was fried in corn oil at $180^{\circ}C$ for 2.5 min. The fried products were stored at $60^{\circ}C$ for 11 days in the dark. Lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) and p-anisidine values (PAV). Tocopherols and PL were determined by high performance liquid chromatography (HPLC). CDA contents and PAV of the fried products were increased during storage, and addition of soy flour improved lipid oxidative stability of the fried products, which was partly related to increased amount of tocopherols and PL in the soy-added fried products. Tocopherols and PL were degraded during the dark storage of the fried products. Soy flour addition to the dough did not affect the rate of tocopherols degradation during storage of the fried products; however, PL degradation was higher in the soy-added fried products. Residual amounts of $\alpha$-tocopherol and phosphatidylinositol showed high correlations with the lipid oxidation of the fried products during storage in the dark.

• Mass Spectrometry Letters
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• v.2 no.1
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• pp.16-19
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• 2011

Oxidation products of ceftiofur were formed in hydrogen peroxide solution. The structures of the ceftiofur oxidation products were characterized by high-performance liquid chromatography/electrospray ionization/tandem mass spectrometry (HPLC/ESI/MS/MS). The products were identified as compounds oxidized at the sulfur of a cephem ring. For further analysis, experiments were performed using $O^{18}$-labeled hydrogen peroxide. In addition, density-functional calculations were carried out for six possible oxidation products to support the experimental results.

• Journal of the Korean institute of surface engineering
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• v.35 no.5
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• pp.325-329
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• 2002

We investigated the oxide thickness and color evolution with the oxidation temperatures between $370^{\circ}C$ and $950^{\circ}C$ for 30 minutes in an electric furnace. Oxide thickness and color index were determined by cross sectional field emission scanning electron microscopy (FESEM) images and digital camera images, respectively. We confirmed that thermal oxidation was suitable for the mass production of color-titanium products, while coloring process window was narrow compared with anodizing oxidation process.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• v.y2005m4
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• pp.106-111
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• 2005

Failure mechanisms were investigated for the two layer thermal barrier coatings consisting of NiCrAlY bond coat and $ZrO_2-8wt.\% Y_{2}O_3$ ceramic coating during cyclic oxidation. $Al_{2}O_3$ developed at the ceramic coating/bond coat interface first, followed by the Cr/Ni rich oxides such as $NiCr_{2}O_4 and Ni(Al,Cr)_{2}O_4$ during cyclic oxidation It was observed that the spalling of ceramic coatings took place primarily within the NiCrAlY bond coat oxidation products or at the interface between the bond coat oxidation products and zirconia based ceramic coating or the bond coat. It was also observed that the fracture within these oxidation products occurred with the formation of $Ni(Cr,Al)_{2}O_4$ spinel or Cr/Ni rich oxides. It was therefore concluded that the formation of these oxides was a life-limiting event for the thermal barrier coatings.

• Journal of Korean Society on Water Environment
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• v.21 no.2
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• pp.153-157
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• 2005

The purpose of this study was to find out the effect of oxidation by-products for the formation of haloacetic acid (HAA) during ozonation. The phenol was used as a model precursor of HAA, and its oxidation by-products, such as hydroquinone, catechol, glyoxal, glyoxylic acid and oxalic acid were investigated to find out how much HAA formation potential (HAAFP) they have. As the result, among the phenol and its oxidation by-products, the highest reactivity with chlorine was found from the phenol, showing the highest HAAFP. Even though the tested by-products had a lower HAAFP than phenol, it was confirmed that all of them can act as the precursor of HAA. From the ozonation of phenol-containing water, it was found that the efficiency of ozone in controlling of HAAs can be reduced due to the oxidation by-products. In addition, the ozonation of HAAFP was performed under the both pH conditions (acid and base), and the result indicates that OH radical play a important role to decrease HAAFP.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• Journal of the Korean Applied Science and Technology
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• v.17 no.2
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• pp.89-93
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• 2000

The oxidation of methane was carried out in six different configurations of plasma reactors in order to study the radical reactions inside and outside of the plasma zone and to explore the method to control them. Various radicals and reactive molecules, such as CH, $CH_{2}$, $CH_{3}$, H, and O(from $O_{2}$) were generated in the plasma. A variety of products were produced through many competing reaction pathways. Among them. partial oxidation products were usually not favored, because the intermediates leading to the partial oxidation products could be oxidized further to carbon dioxides easily. It is important to control the free radical reactions in the plasma reactor by controlling the experimental conditions so that the reactions leading to the desired products are the major pathways.

• Journal of Photoscience
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• v.9 no.2
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• pp.424-426
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• 2002

Recently, much attention has been paid to the physiological functions of flavonoids associated with their antioxidant properties. However, there was a lack of information on the molecular mechanism at which flavonoids play the antioxidative role. We have already studied on the oxidation of quercetin with hydrogen peroxide and sodium hypochlorite in alcoholic aqueous solution and determined the oxidation products. Through the structural analysis of the oxidation products, it was clarified that the hydroxyl group at C-3 in the C ring plays the important role in the antioxidative action of quercetin. Successively, rutin and (+)-catechin were oxidized with sodium hypochlorite and their mono- and di-chlorinated derivatives were obtained. These facts indicate that these flavonoids can directly scavenge hypochlorous acid and the active site in this scavenging reaction is not the hydroxyl group at C-3.