-
Article
Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma
The microbial and physicochemical properties of brown and white cooked rice treated by atmospheric pressure plasma (APP). APP was produced (250 W, 15 kHz, ambient air) and applied to brown and white cooked ric...
-
Article
Changes in the functional components and radical scavenging activity of maize under various roasting conditions
The phenolic compounds and radical scavenging activity of ethanolic extracts from maize at various roasting conditions were evaluated in this research. The free sugar contents in roasted maize significantly de...
-
Article
Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars
Antioxidant activities of roasted soybeans from Daewon, Daepung, Neulchan, and Taekwang cultivars were evaluated using DPPH and ABTS radical scavenging activities and FRAP assays. Roasted soybeans exhibited signi...
-
Article
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191
Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Baci...
-
Article
Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions
Contents of phenolic compound including isoflavones and phenolic acids as well as antioxidant effects in high-protein soybean cultivar “Saedanbaek” were evaluated under different roasting conditions. The roasted ...
