• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1438-1446
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• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.533-538
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• 2013

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of potato natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. Recently, color-fleshed potatoes 'Hongyoung' and 'Jayoung' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes grandually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the peel of color-fleshed potatoes utilization and to determine the biological activity of peel of color-fleshed potatoes extract. The anti-inflammatory effects on ethanol extract and its solvent fraction were also evaluated. The anti-inflammatory activities of $CHCl_3$ fraction was evaluated for inhibitory activities against lipopolysacchride(LPS) induced nitric oxide(NO) and prostaglandin $E_2(PGE_2)$ production as well as inducible nitric oxide synthase(iNOS) and cyclo oxygenase-2(COX-2) protein expressions in RAW264.7 cell lines. The fraction inhibitory activity for both tests with $IC_{50}$ values showed in the ranges of $25{\sim}50{\mu}g/ml$. This result revealed that $CHCl_3$ fraction of Jayoung's peel is expected to be good candidate for development into source of anti-inflammatory agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1363-1370
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• 2012

In this study, methanol extract and its organic solvent fractions were prepared from Prunus davidiana (Carriere) Franch. fruit. Antioxidative activities, polyphenolic and flavonoid contents, and tyrosinase inhibitory activities were evaluated. Among the fractions, ethyl acetate fraction showed the highest antioxidative activity with $IC_{50}$ values of 5.8 ${\mu}g/mL$ and 88.1 ${\mu}g/mL$ for DPPH radical and nitrite scavenging, respectively, which were comparable to those of ascorbic acid. Further, total flavonoid and polyphenolic contents were highest in the ethyl acetate fraction with $IC_{50}$ values of 244.5 mg/g and 210.2 mg/g, respectively. $IC_{50}$ values for tyrosinase inhibitory activity were 0.310 mg/mL and 0.329 mg/mL for the ethyl acetate and n-butanol fractions, respectively. Based on these results, it is suggested that the ethyl acetate fraction of Prunus davidiana (Carriere) Franch. fruit could be used as a functional material in the food and pharmaceutical industries.

• The Transactions of the Korea Information Processing Society
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• v.7 no.11S
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• pp.3651-3667
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• 2000

Recently, in the distributed multimedia environments based on internet, as radical growing technologies, the most of researchers focus on both streaming technology and distributed object thchnology, Specially, the studies which are tried to integrate the streaming services on the distributed object technology have been progressing. These technologies are applied to various stream service mamgements and protocols. However, the stream service management mexlels which are being proposed by the existing researches are insufficient for suporting the QoS of stream services. Besides, the existing models have the problems that cannot support the extensibility and the reusability, when the QoS-reiatedfunctions are being developed as a sub-module which is suited on the specific-purpose application services. For solving these problems, in this paper. we suggested a QoS Integrated platform which can extend and reuse using the distributed object technologies, and guarantee the QoS of the stream services. A structure of platform we suggested consists of three components such as User Control Module(UCM), QoS Management Module(QoSM) and Stream Object. Stream Object has Send/Receive operations for transmitting the RTP packets over TCP/IP. User Control ModuleI(UCM) controls Stream Objects via the COREA service objects. QoS Management Modulel(QoSM) has the functions which maintain the QoS of stream service between the UCMs in client and server. As QoS control methexlologies, procedures of resource monitoring, negotiation, and resource adaptation are executed via the interactions among these comiXments mentioned above. For constmcting this QoS integrated platform, we first implemented the modules mentioned above independently, and then, used IDL for defining interfaces among these mexlules so that can support platform independence, interoperability and portability base on COREA. This platform is constructed using OrbixWeb 3.1c following CORBA specification on Solaris 2.5/2.7, Java language, Java, Java Media Framework API 2.0, Mini-SQL1.0.16 and multimedia equipments. As results for verifying this platform functionally, we showed executing results of each module we mentioned above, and a numerical data obtained from QoS control procedures on client and server's GUI, while stream service is executing on our platform.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.226-235
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• 2017

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and ${\Delta}E$ of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.