Pulmuone Co.

Seoul, South Korea

Pulmuone Co.

Seoul, South Korea
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News Article | May 22, 2017
Site: www.prnewswire.com

LONDON, May 22, 2017 /PRNewswire/ -- About Tofu Tofu is prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu can be soft, silken, firm and extra firm. It has a subtle flavor and can be used in sweet and savory dishes. Tofu is a naturally gluten-free and low-calorie food. It contains no cholesterol and is an excellent source of protein. Download the full report: https://www.reportbuyer.com/product/4912733/ Technavio's analysts forecast the global tofu market to grow at a CAGR of 4.02% during the period 2017-2021. Covered in this report The report covers the present scenario and the growth prospects of the global tofu market for 2017-2021. To calculate the market size, the report presents a detailed picture of the market by way of study, synthesis, and summation of data from multiple sources. The market is divided into the following segments based on geography: • Americas • APAC • EMEA Technavio's report, Global Tofu Market 2017-2021, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market. Key vendors • Hain Celestial • House Foods Group • Hügli Holding • MORINAGA • Pulmuone • VITASOY Other prominent vendors • Amy's Kitchen • Eden Foods • Kikkoman • San Jose Tofu • The Nisshin OilliO • Tofurky Market driver • Health benefits of tofu • For a full, detailed list, view our report Market challenge • Fluctuating prices of soy • For a full, detailed list, view our report Market trend • Increasing demand for plant protein nutrients • For a full, detailed list, view our report Key questions answered in this report • What will the market size be in 2021 and what will the growth rate be? • What are the key market trends? • What is driving this market? • What are the challenges to market growth? • Who are the key vendors in this market space? • What are the market opportunities and threats faced by the key vendors? • What are the strengths and weaknesses of the key vendors? You can request one free hour of our analyst's time when you purchase this market report. Details are provided within the report. Methodology Download the full report: https://www.reportbuyer.com/product/4912733/ About Reportbuyer Reportbuyer is a leading industry intelligence solution that provides all market research reports from top publishers http://www.reportbuyer.com For more information: Sarah Smith Research Advisor at Reportbuyer.com Email: query@reportbuyer.com Tel: +44 208 816 85 48 Website: www.reportbuyer.com To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/global-tofu-market-2017-2021-300461702.html


Lim S.-M.,Kookmin University | Kim J.,Kookmin University | Shim J.-Y.,Korea University | Imm B.-Y.,Pulmuone Co. | And 3 more authors.
Food Science and Biotechnology | Year: 2012

Poly-γ-glutamic acid (PGA) was added to doughnut formulations to reduce oil uptake during deep-fat frying. At a frying time of 4 min, oil uptake in control doughnuts reached about 0. 7 g/g of dough, while that of doughnuts with PGA was about 0. 2 g/g of dough. The extent of oil reduction increased by 5-fold when the concentration of PGA was increased from 0. 25 to 1 g/100 g of dough. In scanning electron micrographs, a PGA doughnut showed a less void and denser matrix with improved integrity. Significantly (p<0. 05) higher sensory scores for appearance, taste, and overall acceptability were given to the PGA doughnut (1 g/100 g dough). PGA has great potential to be used as a healthy functional oilreducing agent in deep-fat fried products. © 2012 The Korean Society of Food Science and Technology and Springer Netherlands.


Lim J.-Y.,Kookmin University | Kim J.J.,Kookmin University | Lee D.S.,Kookmin University | Kim G.H.,Pulmuone Co. | And 3 more authors.
Food Chemistry | Year: 2010

Monascus fermented soybeans (MFS) were prepared by solid state fermentation. MFS showed higher solubility than the unfermented control within the acidic pH region but showed the opposite trend at pH 7 and 9. Although the emulsifying activity index of MFS was lower than that of the control, MFS had significantly higher emulsion stability at pH 7 and 9. Significant protein hydrolysis took place during fermentation, and the proportion of peak area less than 1.35 kDa was greatly increased in MFS. Whole soymilk prepared from MFS contained monacolin K (475 μg/g), and was enriched in isoflavone aglycones. Neither homogenisation nor pasteurisation caused significant changes in the isoflavone and monacolin K contents of the Monascus fermented soymilk. Total phenol content and ABTS radical scavenging activity were significantly higher in the Monascus fermented soymilk than in the control soymilk. © 2009 Elsevier Ltd. All rights reserved.


Imm B.-Y.,Pulmuone Co. | Kim C.H.,Pulmuone Co. | Imm J.-Y.,Kookmin University
Korean Journal for Food Science of Animal Resources | Year: 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.


Han J.-H.,Hannam University | Lee H.-J.,Hannam University | Kim T.-S.,Pulmuone Co. | Kang M.-H.,Hannam University
Nutrition Research and Practice | Year: 2015

BACKGROUND/OBJECTIVES: Glutathione S-transferase (GST) forms a multigene family of phase II detoxification enzymes which are involved in the detoxification of reactive oxygen species. This study examines whether daily supplementation of kale juice can modulate blood pressure (BP), levels of lipid profiles, and blood glucose, and whether this modulation could be affected by the GSTM1 and GSTT1 polymorphisms. SUBJECTS/METHODS: 84 subclinical hypertensive patients showing systolic BP over 130 mmHg or diastolic BP over 85 mmHg received 300 ml/day of kale juice for 6 weeks, and blood samples were collected on 0-week and 6-week in order to evaluate plasma lipid profiles (total cholesterol, triglyceride, HDL-cholesterol, and LDL-cholesterol) and blood glucose. RESULTS: Systolic and diastolic blood pressure was significantly decreased in all patients regardless of their GSTM1 or GSTT1 polymorphisms after kale juice supplementation. Blood glucose level was decreased only in the GSTM1-present genotype, and plasma lipid profiles showed no difference in both the GSTM1-null and GSTM1-present genotypes. In the case of GSTT1, on the other hand, plasma HDL-C was increased and LDL-C was decreased only in the GSTT1-present type, while blood glucose was decreased only in the GSTT1-null genotype. CONCLUSIONS: These findings suggest that the supplementation of kale juice affected blood pressure, lipid profiles, and blood glucose in subclinical hypertensive patients depending on their GST genetic polymorphisms, and the improvement of lipid profiles was mainly greater in the GSTT1-present genotype and the decrease of blood glucose was greater in the GSTM1-present or GSTT1-null genotypes. © 2015 The Korean Nutrition Society and the Korean Society of Community Nutrition


Glutathione S-transferase (GST) forms a multigene family of phase II detoxification enzymes which are involved in the detoxification of reactive oxygen species. This study examines whether daily supplementation of kale juice can modulate blood pressure (BP), levels of lipid profiles, and blood glucose, and whether this modulation could be affected by the GSTM1 and GSTT1 polymorphisms.84 subclinical hypertensive patients showing systolic BP over 130 mmHg or diastolic BP over 85 mmHg received 300 ml/day of kale juice for 6 weeks, and blood samples were collected on 0-week and 6-week in order to evaluate plasma lipid profiles (total cholesterol, triglyceride, HDL-cholesterol, and LDL-cholesterol) and blood glucose.Systolic and diastolic blood pressure was significantly decreased in all patients regardless of their GSTM1 or GSTT1 polymorphisms after kale juice supplementation. Blood glucose level was decreased only in the GSTM1-present genotype, and plasma lipid profiles showed no difference in both the GSTM1-null and GSTM1-present genotypes. In the case of GSTT1, on the other hand, plasma HDL-C was increased and LDL-C was decreased only in the GSTT1-present type, while blood glucose was decreased only in the GSTT1-null genotype.These findings suggest that the supplementation of kale juice affected blood pressure, lipid profiles, and blood glucose in subclinical hypertensive patients depending on their GST genetic polymorphisms, and the improvement of lipid profiles was mainly greater in the GSTT1-present genotype and the decrease of blood glucose was greater in the GSTM1-present or GSTT1-null genotypes.


Kim W.J.,Konkuk University | Lee K.A.,Konkuk University | Kim K.-T.,Konkuk University | Chung M.-S.,Ewha Womans University | And 2 more authors.
Food Science and Biotechnology | Year: 2011

In this study, the antimicrobial effects of an onion peel extract prepared using subcritical water extraction (SWE) were assessed for possible development into new bio-functional materials. The extraction temperatures were controlled to 110 and 160°C. At 0.15, 0.3, 0.6, and 1.2 mg extract/mL of broth, the growth inhibition and bactericidal activity of SWE extracts against Bacillus cereus KCCM 40935 and KCCM 11341 were compared with those of ethanol and hot-water extracts. In the case of B. cereus KCCM 40935, it appeared that over 0.6 mg/mL of SWE (110°C) extract exerted a bactericidal effect, and 1.2 mg/mL of SWE (160°C) extract exerted a bacteriostatic effect during culturing, and also that B. cereus KCCM 11341 was more resistant than B. cereus KCCM 40935. Furthermore, our results demonstrated that the death time of 10 7 CFU/mL of B. cereus KCCM 40935 treated with SWE (110°C) extract at 1.2 mg/mL was 60 min at maximum in 0.8% NaCl. Additionally, the cells damaged by SWE extract were observed with a SEM. It was suggested that an extract of onion peels prepared via SWE (110°C) could be used as a functional biomaterial for the food or pharmaceutical industries. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands.


Kim S.-K.,Doosan Group | Chung G.-H.,Doosan Group | Han J.-J.,Doosan Group | Cho S.W.,Pulmuone Co. | Yoon S.H.,Woosuk University
Korean Journal of Food Science and Technology | Year: 2015

The deacidified oil obtained from the oleaginous fungus, Mortierella sp. (M-12) was bleached, after degumming, using activated clay under a 50-100 mmHg vacuum. The bleaching conditions were partially optimized as follows: Activated clay, 1%, bleaching temperature 90oC, and treatment time 20 min. After bleaching, the color of bleached oil as determined by the Lovibond Tintometer, satisfied the specification for edible fats and oils. The bleaching process also decreased the contents of free fatty acids and phosphorus in the deacidified oil. The acid value of the bleached oil also satisfied the specification for edible fats and oils. It was early shown that the normal bleaching process can be used for the bleaching of heavily-colored microbial lipids for human consumption.


Kim S.-K.,Doosan Group | Chung G.-H.,Doosan Group | Han J.-J.,Doosan Group | Cho S.W.,Pulmuone Co. | Yoon S.H.,Woosuk University
Korean Journal of Food Science and Technology | Year: 2015

An oleaginous fungus was isolated from soil and identified as Mortierella sp. (M-12) for producing arachidonic acid (AA). Cell disruption methods, extraction methods, and particle sizes of freeze-dried biomass were tested to achieve maximum extraction of total lipids and AA. M-12 grown in glucose yeast media at 25°C for 7 days contained 35.5% total lipid, and 47% of the total lipid was AA. Lipid extraction yield from wet biomass was shown to be similar to that in a dry state. Maximum lipid extraction was achieved using a mixture of chloroform and methanol (2:1) as an extraction solvent. Different mechanical cell disruption methods did not affect lipid extraction yields. The smaller the particle size of the biomass, the better the lipid extraction yield was observed. Particle size of biomass was shown to more strongly affect lipid extraction than extraction time. The highest AA content was observed in the class of neutral lipids.


PubMed | Pulmuone Co.
Type: Journal Article | Journal: Mycobiology | Year: 2013

We examined the neuroprotective and neurotrophic effects of Tremella fuciformis. The neurotrophic effects of the hot water extract of T. fuciformis was evaluated by microscopically monitoring its potency to induce neurite outgrowth in PC12h cells. The hot water extract of T. fuciformis promoted neurite outgrowth in PC12h cells in this study, superior to other natural substances which was reported previously. When cells were treated with the hot water extract of T. fuciformis prior to -amyloid peptide treatment (active domain of A peptide 25~35 treated), toxicity was significantly diminished (p<0.01). These results suggest that T. fuciformis might potentially be used as a precautionary agent in neurodegenerative disease, such as Alzheimers disease, etc.

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