Embedded 3D printing of abalone protein scaffolds as texture-designed food production for the elderly

HJ Yun, WK Jung, HW Kim, S Lee - Journal of Food Engineering, 2023 - Elsevier
Embedded 3D printing is an emerging method of immobilizing scaffolds fabricated with semi-
solid foods into solidifying gel matrices. In this study, we present some pioneering examples …

[HTML][HTML] Elemental content and safety evaluation of wild-harvested Australian abalone (Haliotis spp.) viscera: Addressing safety concerns in food waste upcycling

WH Chung, L Zhong, R Takechi, R Coorey, J Howieson - LWT, 2024 - Elsevier
Abalone viscera has been shown to be a valuable human nutraceutical, yet the food safety
considerations of consuming whole abalone viscera have been largely overlooked. Hence …

[HTML][HTML] Potential Skin Health Benefits of Abalone By-Products Suggested by Their Effects on MAPKS and PI3K/AKT/NF-kB Signaling Pathways in HDF and HaCaT …

EA Kim, N Kang, JH Heo, A Park, SY Heo, CI Ko… - Foods, 2024 - mdpi.com
Abalone, a marine edible gastropod with nutritional value, is a popular seafood delicacy
worldwide, especially in Asia; however, viscera by-products are generally discarded during …

[HTML][HTML] Tamarind seed coat extract restores reactive oxygen species through attenuation of glutathione level and antioxidant enzyme expression in human skin …

O Nakchat, N Nalinratana, D Meksuriyen… - Asian Pacific Journal of …, 2014 - Elsevier
Objective To investigate the role and mechanism of tamarind seed coat extract (TSCE) on
normal human skin fibroblast CCD-1064Sk cells under normal and oxidative stress …

Effects of Various Extraction Factors on Protein Yield of Haliotis discus hannai (Abalone)

HJ Yun, SJ Jeong, Y Lee, HR Kim, B Kim, S Lee - Applied Sciences, 2021 - mdpi.com
Abalone (Haliotis discus hannai) is a widely consumed seafood in Asian countries. Rich in
protein, abalone is consumed for refreshment, pregnancy care, and vitality. Although many …

[HTML][HTML] Nutritional composition and taste properties of abalone and short-neck clam in Wando

JR Ham, H Lee, CB Kim, EC Shin, MK Lee - 2021 - e-jkfn.org
This study examined the proximate compositions, mineral content, amino acids, and taste
values of abalone and the short-neck clam in Wando and the control regions in Korea. The …

Analysis and comparison of general compositions, amino acids, fatty acids and collagen of abalone harvested in three different regions in Korea

J Li, BS Kim, SG Kang - Korean Journal of Food Preservation, 2013 - koreascience.kr
In this study, the general compositions, amino acids, fatty acids and collagen content of three
abalones, which were harvested in Wando, Heuksando and Jeju Island in Korea, were …

Preparation of Novel Iodized Salt with Natural Iodine‐Rich Sources by Spray Drying

HS Doh, JA Ko, HJ Park - Journal of food science, 2018 - Wiley Online Library
Marine products are rich in not only micronutrients but also iodine content. However, the
applications of iodine in marine products in the food industry have not been studied …

Assessment of Bacteriological Sanitary Safety of the Seawater and Abalone Haliotis discus hannai, in the Jindo Uisin Area, Korea

DH Kim, HJ Park, WS Choi, SB Shi… - Korean Journal of …, 2023 - koreascience.kr
This study evaluated the bacteriological safety of seawater and abalone produced in Uisin-
myeon, Jindo-gun from September 2020 to December 2022 and calculated the effect of …

[HTML][HTML] Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood

J Li, BS Kim, SG Kang - Food Science and Preservation, 2014 - ekosfop.or.kr
Abstract We prepared Jeotgal with Haliotis Discus Hannai Ino (abalone) viscera and the
studied the physicochemical properties. Abalone viscus was fermented with varying …