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1

项与 Korea Food Research Institute 相关的药物

Cinnamic alcohol

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作用机制-

在研机构

Korea Food Research Institute [+1]

原研机构-

在研适应症

癫痫发作 [+1]

非在研适应症-

最高研发阶段临床前

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首次获批日期-

7

项与 Korea Food Research Institute 相关的临床试验

CTRI/2022/10/046687

/ RecruitingN/A

A 24 week, randomized, double-blind, placebo-controlled clinical trial to evaluate the efficacy and safety of aqueous extract of Phyllostachyos Caulis in Taeniam on height growth in children between the age of 6 to 11 years

开始日期2022-10-31

申办/合作机构

Korea Food Research Institute

KCT0005340

/ Active, not recruitingN/A

Effects of Traditional Korean Diet on Metabolic Disorder : An Epigenomic Approach

开始日期2018-12-19

申办/合作机构

Korea Food Research Institute

KCT0003211

/ CompletedN/A

Efficacy and Safety of Lactobacillus acidophilus YT1 Probiotics on menopausal symptoms; A 12week, Multi-center, Randomized, Double-blind, Placebo-Controlled Clinical Trial

开始日期2017-06-12

申办/合作机构

Korea Food Research Institute

100 项与 Korea Food Research Institute 相关的临床结果

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0 项与 Korea Food Research Institute 相关的专利（医药）

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2,950

项与 Korea Food Research Institute 相关的文献（医药）

2025-06-01·Applied Food Research

Allomyrina dichotoma larvae extract as a novel tenderizer on brined pork loin and changes in quality based on extraction methods

作者: Yun, Hyun-Jung ; Choi, Yun-Sang ; Kim, Yea-Ji ; Cha, Ji Yoon ; Kim, Tae-Kyung

This study investigated the effects of Allomyrina dichotoma larvae extract, a novel food resource, on the tenderization and quality enhancement of brined pork loin.The extraction buffers used were distilled water and 0.58 M saline buffer, and the extracted insect solution and residue were added to the brine.Treatments with insect extracts showed improved tenderization, as evidenced by lower shear force values, enhanced water-holding capacity, and reduced lipid oxidation, suggesting the potential for longer shelf life and improved nutritional quality.These findings provide valuable insights into the use of edible insect extracts in meat processing, highlighting the benefits of this innovative approach for enhancing meat quality for various consumer segments, including older adults.Overall, this study underscores the potential of edible insects as sustainable and effective ingredients in meat-curing processes, offering a promising avenue for the development of more nutritious and palatable meat products.

2025-06-01·Applied Food Research

Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

作者: Kim, Tae-Kyung ; Kang, Min-Cheol ; Choi, Yun-Sang ; Park, Min Kyung ; Kim, Bo-Gyeong

The volatile compound profile is an important factor among the various constituents used to evaluate the quality of different species of meat.This study aimed to investigate the volatile compound profile of raw meat from commonly consumed meat species, such as beef, pork, chickens, and ducks, and present the characteristic volatile compounds for each species and their different parts.Through a multivariate statistical anal. and flavor chem. approach, distinct patterns of volatile compounds were mapped, highlighting the characteristic volatile compounds of beef, pork, chicken, and duck.Beef predominantly showed a grassy flavor description (Contributing hexanal, heptanal, pent-1-en-3-ol and etc.), while pork had a high proportion of sweet and fruity flavor (pentan-1-ol, 1-methoxypropan-2-ol, butane-2,3-diol, and etc.).Chicken was characterized by a strong pungent flavor (propan-2-one and 1,4-xylene), while duck had a strong pungent flavor along with a weak hydrocarbon flavor ((E)-but-2-enenitrile, phenol, 3-methylbut-3-enenitrile).A detailed flavor map can contribute to the understanding of flavor differences between meats and provide insights into the sensory characteristics that define the meat.

2025-04-01·Postharvest Biology and Technology

Enhancing quality and shelf life of fresh-cut Paprika (Capsicum annuum L.) using insulated packaging with ice packs

作者: Park, Min Kyung ; Park, Jiwoon ; Sung, Jung Min ; Oh, Seon-Min ; Park, Jong-Dae ; Ahn, Jae Hwan

Maintaining the quality of fresh-cut produce during transport is crucial in the rapidly expanding e-grocery market.The present study investigates how varying quantities of ice packs in delivery boxes affect the preservation of fresh-cut paprika (Capsicum annuum L.) under simulated high-temperature conditions.We monitored several key quality indicators-temperature profile, appearance, weight loss, color, firmness, microbial growth, antioxidant activity, and volatile metabolite profile-of fresh-cut paprika stored in expanded polystyrene (EPS) containers at 30 °C over 48 h.The results demonstrated that with no ice packs, internal temperatures rapidly reached the external temperature within 6 h, which rapidly degraded the quality.In contrast, using ice packs significantly decelerated temperature increases, with two ice packs exhibiting the least overall quality decline.These samples exhibited substantially lower weight loss (<10 %) than those devoid of ice packs (26.3 %), alongside better color and firmness retention, and microbial counts remaining below the safety threshold of 5 log CFU g^-1 for up to ¹2 h.Addnl., ice packs delayed changes in volatile metabolite profile, thereby preserving desirable flavors.This study provides empirical evidence of the effectiveness of ice packs in ensuring the safety and quality of fresh-cut paprika during deliveries, contributing insights into effective distribution strategies for perishable products.

100 项与 Korea Food Research Institute 相关的药物交易

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100 项与 Korea Food Research Institute 相关的转化医学

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