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Article: Influence of creamer addition on chlorogenic acid bioaccessibility and antioxidant activity of instant coffee during in vitro digestion

Yu, H. / Jeon, H. / Myeong, J. / Kwon, C. W. / Chang, P.-S.

2021 Volume 151, Issue -, Page(s) 112178

Language	English
Document type	Article
ZDB-ID	2169058-3
ISSN	0023-6438
Database	Current Contents Nutrition, Environment, Agriculture

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Article ; Online: Effects of riboflavin photosensitization on the changes of isoflavones in soymilk.

Lee, S W / Chang, P-S / Lee, J H

Journal of food science

2008 Volume 73, Issue 7, Page(s) C551–5

Abstract: Effects of riboflavin photosensitization on the distribution of isoflavones in commercially available soymilk were analyzed using high-performance liquid chromatography (HPLC). Total isoflavones (TI) in soymilk with riboflavin (1000 ppm, w/v) under light ...

Abstract	Effects of riboflavin photosensitization on the distribution of isoflavones in commercially available soymilk were analyzed using high-performance liquid chromatography (HPLC). Total isoflavones (TI) in soymilk with riboflavin (1000 ppm, w/v) under light were significantly different from those stored in the dark for 24 h (P < 0.05), while TI in samples with 0 and 1000 ppm added riboflavin were not significant from each other in dark conditions (P > 0.05). To test the effects of the concentration of riboflavin on TI, soymilk was mixed with riboflavin to make 0, 100, 250, and 500 ppm (w/v) and stored under light at 25 degrees C for 24 h. TI in soymilk with 100 ppm riboflavin under light significantly decreased by 13.5% for 24 h (P < 0.05) compared to control samples and were not significantly different from those with 250 or 500 ppm samples (P > 0.05). Daidzin and genistin were predominant isoflavones in soymilk, and the rate of photo degradation of genistin was higher than that of daidzin for 24 h in soymilk under riboflavin photosensitization.
MeSH term(s)	Chromatography, High Pressure Liquid ; Food Handling ; Isoflavones/analysis ; Light ; Riboflavin/metabolism ; Soy Milk/chemistry
Chemical Substances	Isoflavones ; genistin (1POG3SCN5T) ; daidzin (4R2X91A5M5) ; Riboflavin (TLM2976OFR)
Language	English
Publishing date	2008-09
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/j.1750-3841.2008.00881.x
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Microencapsulation and oxidative stability of docosahexaenoic acid

Chang, P.S

Flavor and lipid chemistry of seafoods /

1997

Abstract: Microcapsules of docosahexaenoic acid (DHA) in waxy corn starch was prepared. Microencapsulation was accomplished by extruding an oil/water emulsion, consisting of a non-aqueous solution dispersed in a mixture of liquefied waxy corn starch and emulsifier, ...

Abstract	Microcapsules of docosahexaenoic acid (DHA) in waxy corn starch was prepared. Microencapsulation was accomplished by extruding an oil/water emulsion, consisting of a non-aqueous solution dispersed in a mixture of liquefied waxy corn starch and emulsifier, under high pressure through an orifice submerged in a chilled dispersion fluid. Optimum conditions for the microencapsulation of DHA were attained when 0.5% (w/v) aqueous solution of waxy corn starch contained 3.0% (w/w) of a 1:1 to 1:2 ratio of emulsifiers Tween 85 and Tween 20. Maximum encapsulation yield was 97.5% under the experimental conditions employed. The microcapsules so obtained were stored at 35 degrees C and their oxidative stability tested. The amount of DHA and peroxide value in the microencapsulated product remained unchanged after 2 weeks of storage.
Keywords	food processing
Language	English
Size	p. 264-273.
Publisher	American Chemical Society, c1997.
Publishing place	Washington, DC
Document type	Article
Note	Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 212th National Meeting of the American Chemical Society, Orlando, Florida, Aug 25-29, 1996.
ISBN	0841235260 ; 9780841235267
Database	NAL-Catalogue (AGRICOLA)

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Article: Development of the simpie and sensitive method for lipoxygenase assay in AOT/isooctane reversed micelles

Park, K. M. / Kim, Y. N. / Choi, S. J. / Chang, P.-S.

Food chemistry

2013 Volume 138, Issue 2/3, Page(s) 733

Language	English
Document type	Article
ZDB-ID	243123-3
ISSN	0308-8146
Database	Current Contents Nutrition, Environment, Agriculture

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Article ; Online: Short communication: antiviral activity of subcritical water extract of Brassica juncea against influenza virus A/H1N1 in nonfat milk.

Lee, N-K / Lee, J-H / Lim, S-M / Lee, K A / Kim, Y B / Chang, P-S / Paik, H-D

Journal of dairy science

2014 Volume 97, Issue 9, Page(s) 5383–5386

Abstract: Subcritical water extract (SWE) of Brassica juncea was studied for antiviral effects against influenza virus A/H1N1 and for the possibility of application as a nonfat milk supplement for use as an "antiviral food." At maximum nontoxic concentrations, SWE ...

Abstract	Subcritical water extract (SWE) of Brassica juncea was studied for antiviral effects against influenza virus A/H1N1 and for the possibility of application as a nonfat milk supplement for use as an "antiviral food." At maximum nontoxic concentrations, SWE had higher antiviral activity against influenza virus A/H1N1 than n-hexane, ethanol, or hot water (80°C) extracts. Addition of 0.5mg/mL of B. juncea SWE to culture medium led to 50.35% cell viability (% antiviral activity) for Madin-Darby canine kidney cells infected with influenza virus A/H1N1. Nonfat milk supplemented with 0.28mg/mL of B. juncea SWE showed 39.62% antiviral activity against influenza virus A/H1N1. Thus, the use of B. juncea SWE as a food supplement might aid in protection from influenza viral infection.
MeSH term(s)	Animals ; Antiviral Agents/pharmacology ; Dogs ; Food Additives/pharmacology ; Hexanes ; Influenza A Virus, H1N1 Subtype/drug effects ; Madin Darby Canine Kidney Cells/drug effects ; Milk/chemistry ; Mustard Plant/chemistry ; Plant Extracts/pharmacology ; Water
Chemical Substances	Antiviral Agents ; Food Additives ; Hexanes ; Plant Extracts ; Water (059QF0KO0R) ; n-hexane (2DDG612ED8)
Language	English
Publishing date	2014-09
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.2014-8016
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Development of a new colorimetric method determining the yield of microencapsulation of alpha-tocopherol

Chang, P.S / Lee, J.H

Journal of agricultural and food chemistry. 2005 Sept. 21, v. 53, no. 19

2005

Abstract: Microencapsulation of alpha-tocopherol effectively protects alpha-tocopherol from oxidation and produces high-value-added and long-shelf-stable foods. High-performance liquid chromatography (HPLC) has been applied to measure the yield of ... ...

Abstract	Microencapsulation of alpha-tocopherol effectively protects alpha-tocopherol from oxidation and produces high-value-added and long-shelf-stable foods. High-performance liquid chromatography (HPLC) has been applied to measure the yield of microencapsulated alpha-tocopherol with high accuracy; however, it takes long analysis time. An alternative method is required to determine the yield of microencapsulated alpha-tocopherol in food industry. A new, easy, and sensitive colorimetric method using 5% cupric acetate pyridine and oleic acid was developed. Correlation coefficient (r) of colorimetric method on alpha-tocopherol in microencapsulation system and of results between colorimetric method and HPLC were +0.996 and +0.989, respectively, which indicates that this novel colorimetric method can be successfully applied to evaluate the yield of microencapsulated alpha-tocopherol instead of HPLC. The optimum storage temperature and pH of microencapsulated alpha-tocopherol for 7-day storage were 25 degrees C and pH 9, respectively, determined by this new colorimetric method.
Keywords	alpha-tocopherol ; microencapsulation ; food processing ; colorimetry ; food analysis ; temperature ; pH ; storage conditions
Language	English
Dates of publication	2005-0921
Size	p. 7385-7389.
Document type	Article
ZDB-ID	241619-0
ISSN	1520-5118 ; 0021-8561
ISSN (online)	1520-5118
ISSN	0021-8561
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion.

Suh, D S / Lee, K S / Chang, P S / Kim, K O

Journal of food science

2007 Volume 72, Issue 5, Page(s) C235–42

Abstract: This study examined the characteristics of the oxidation reaction on the primary alcohol groups in cellulose involving the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion (TEMPO) and determined the optimum conditions for the preparation of oxidized ... ...

Abstract	This study examined the characteristics of the oxidation reaction on the primary alcohol groups in cellulose involving the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion (TEMPO) and determined the optimum conditions for the preparation of oxidized cellulose (OC). The applicability of OC in polysaccharide systems was also investigated. The effects of TEMPO, sodium bromide (NaBr), and temperature on the oxidation reaction time, yield, and selectivity for primary alcohol groups were examined using response surface methodology (RSM). The reaction time decreased with increases in the temperature and the levels of TEMPO and NaBr. The yield increased with the level of NaBr and decreased as the temperature increased. Selectivity increased with the temperature and decreased as the levels of TEMPO and NaBr increased. The optimum levels of TEMPO and NaBr and the optimum temperature for the production of OC were determined as 0.3 mM/100 mM anhydroglucose unit (AGU), 50 mM/100 mM AGU, and 25 degrees C, respectively. The water and oil binding capacity and viscosity of cellulose increased with oxidation. Wheat starch containing OC exhibited a decreased initial pasting temperature and setback, but increased peak viscosity, gelatinization, and retrogradation enthalpy (DeltaH). The hardness of the wheat starch gel decreased significantly upon the addition of OC.
MeSH term(s)	Antioxidants/chemistry ; Bromides/chemistry ; Cellulose/chemistry ; Cyclic N-Oxides/chemistry ; Dose-Response Relationship, Drug ; Food Technology/methods ; Molecular Structure ; Oxidation-Reduction ; Sodium Compounds/chemistry ; Starch/chemistry ; Structure-Activity Relationship ; Temperature ; Time Factors ; Viscosity
Chemical Substances	Antioxidants ; Bromides ; Cyclic N-Oxides ; Sodium Compounds ; Cellulose (9004-34-6) ; Starch (9005-25-8) ; sodium bromide (LC1V549NOM) ; TEMPO (VQN7359ICQ)
Language	English
Publishing date	2007-06
Publishing country	United States
Document type	Journal Article
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/j.1750-3841.2007.00367.x
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Article: Intramedullary nailing for chronic tibial stress fractures. A review of five cases.

Chang, P S / Harris, R M

The American journal of sports medicine

1996 Volume 24, Issue 5, Page(s) 688–692

Abstract: Chronic tibial stress fracture is an unusual condition that is primarily seen in athletes and military personnel. Recurrent or recalcitrant stress fractures can be career-ending because they require lengthy nonoperative treatment. We performed a ... ...

Abstract	Chronic tibial stress fracture is an unusual condition that is primarily seen in athletes and military personnel. Recurrent or recalcitrant stress fractures can be career-ending because they require lengthy nonoperative treatment. We performed a retrospective review of five patients who underwent intramedullary tibial nailing for recalcitrant stress fractures at Womack Army Medical Center, Ft. Bragg, North Carolina, from 1991 to 1994. Interviews were used to survey the patient's history and outcome. We reviewed each case regarding preoperative symptoms, preoperative treatment, surgery performed, radiographic findings, and functional outcome. In each case there were several similarities in symptoms and, most notably, radiographic findings and failure of nonoperative therapy for more than 1 year. Each patient had an unusually narrow medullary canal, a thickened anterior cortex, and a linear unicortical fracture line on the anterior or tension side. Although functional results varied, all patients reported improvement in their symptoms and could return to limited running. There were two excellent results (defined as unlimited pain-free running and resolved tibial pain) and three good results. We believe intramedullary tibial nailing should be considered for treating chronic stress fractures of the midanterior tibia that are recalcitrant to nonoperative therapy in a selected group of patients.
MeSH term(s)	Adult ; Athletic Injuries/surgery ; Bone Marrow/diagnostic imaging ; Bone Nails ; Casts, Surgical ; Chronic Disease ; Follow-Up Studies ; Fracture Fixation, Intramedullary/methods ; Fractures, Stress/diagnosis ; Fractures, Stress/diagnostic imaging ; Fractures, Stress/surgery ; Fractures, Stress/therapy ; Gait/physiology ; Humans ; Male ; Military Personnel ; Occupational Diseases/surgery ; Pain Management ; Radiography ; Retrospective Studies ; Running/physiology ; Tibia/diagnostic imaging ; Tibial Fractures/diagnosis ; Tibial Fractures/diagnostic imaging ; Tibial Fractures/surgery ; Tibial Fractures/therapy ; Treatment Outcome ; Weight-Bearing
Language	English
Publishing date	1996-09
Publishing country	United States
Document type	Journal Article
ZDB-ID	197482-8
ISSN	1552-3365 ; 0363-5465
ISSN (online)	1552-3365
ISSN	0363-5465
DOI	10.1177/036354659602400522
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Effects of Riboflavin Photosensitization on the Changes of Isoflavones in Soymilk

Lee, S.W / Chang, P.-S / Lee, J.H

Journal of food science an official publication of the Institute of Food Technologists. 2008 Sept., v. 73, no. 7

2008

Abstract	Effects of riboflavin photosensitization on the distribution of isoflavones in commercially available soymilk were analyzed using high-performance liquid chromatography (HPLC). Total isoflavones (TI) in soymilk with riboflavin (1000 ppm, w/v) under light were significantly different from those stored in the dark for 24 h (P < 0.05), while TI in samples with 0 and 1000 ppm added riboflavin were not significant from each other in dark conditions (P > 0.05). To test the effects of the concentration of riboflavin on TI, soymilk was mixed with riboflavin to make 0, 100, 250, and 500 ppm (w/v) and stored under light at 25 °C for 24 h. TI in soymilk with 100 ppm riboflavin under light significantly decreased by 13.5% for 24 h (P < 0.05) compared to control samples and were not significantly different from those with 250 or 500 ppm samples (P > 0.05). Daidzin and genistin were predominant isoflavones in soymilk, and the rate of photo degradation of genistin was higher than that of daidzin for 24 h in soymilk under riboflavin photosensitization.
Keywords	isoflavones ; photolysis ; riboflavin ; soymilk ; high performance liquid chromatography ; storage temperature ; storage conditions ; food storage ; storage technology ; storage quality ; mathematical models ; daidzin ; genistin ; food nutrient losses ; nutritive value
Language	English
Dates of publication	2008-09
Size	p. C551-C555.
Publishing place	Blackwell Publishing Inc
Document type	Article
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/j.1750-3841.2008.00881.x
Database	NAL-Catalogue (AGRICOLA)

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Article: Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhydrazyl (DPPH)

Lee, J.M / Chung, H / Chang, P.S / Lee, J.H

Food chemistry. 2007, v. 103, issue 2

2007

Abstract: The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used to predict the oxidative stability of edible oils. The principle of DPPH method is to measure the free radicals generated from oxidized oils directly. The absorbance of DPPH from oils before thermal ...

Abstract	The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used to predict the oxidative stability of edible oils. The principle of DPPH method is to measure the free radicals generated from oxidized oils directly. The absorbance of DPPH from oils before thermal oxidation decreased proportionally to the concentration of free radical scavenging compounds such as butylated hydroxytoluene (BHT). Oxidized oils with high polyunsaturated fatty acid (PUFA) contents showed high changes in DPPH absorbance or free radical formation rates than those with low PUFA. Oxidized oils with high BHT content were more stable and showed slower pattern change of DPPH absorbance from positive to negative slopes than those with low BHT content. Oxidative stability of oils could be predicted considering the initial values of DPPH absorbance, the free radical formation rates, and the oxidation period for pattern changes. The results from DPPH method on the oxidative stability of vegetable oils agreed with conventional methods such as p-anisidine value (p-AV), conjugated dienoic acids (CDA), or total polar matter (TPM).
Keywords	new methods ; prediction ; oxidative stability ; bioassays ; polyunsaturated fatty acids ; free radicals ; vegetable oil ; food quality ; phenolic compounds ; food composition
Language	English
Size	p. 662-669.
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2006.07.052
Database	NAL-Catalogue (AGRICOLA)

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