• Journal of Conservation Science
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• v.30 no.1
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• pp.27-32
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• 2014

The sample book was printed in 1935. Since the books in the early twentieth century were printed using acidic paper, the color of the paper would change to brown over time due to iron corrosion. In addition to corroding iron cores, the acidity of the paper (pH 3.2) also made the paper brown and fragile, as was true in the case of the sample book. To clean the paper of the sample book and to make it strong, we replaced the iron core and performed wet cleaning on the paper to remove contaminants. Then we pressed the sample book dry, and subsequently linening every page with Minoshi($4g/m^2$). Generally, book conservator rebinding the book using wires or threads: however we have devised a new method to rebind the book using colored iron cores. To color the iron core brown, they were dipped in an aqueous coloring solution ($H_2O$, $C_2H_5OH$, $CuSO_4{\cdot}5H_2O$, $FeCl_3{\cdot}6H_2O$); subsequently, a 20% paraloid B-72 was applied to protect the colored iron cores from corrosion.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.245-250
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• 1998

This research was carried out to investigate the effective methods of browning inhibition on Paeonia lactiflra Pall during hot air dehydratin. After drying for 36 hrs without pretreatment and with briquet fumigation moisture contents of Paeonia lactiflora Pall. was 16.0% and 16.2%, respectively, while with acidic solution, sulfite salt solution and blanching it was lower of 13.5, 12.9 and 14.8%, respectively. Using freeze drying moisture content was highest of 18.8%. The Hunter values of dried Paeonia lactiflora Pall., L, a, band ${\triangle} E$ showed that non-treatment had the most browning with 61.60, 1.89, 10.20 and 39.78, respectively, while briquet fumigation and sulfite salt solution were excellent in reducing browning. During freeze drying browning didn't occur. Paeoniflorin content was 2.41 and 2.51 %, respectively, in briquet fumigation and sulfite salt solution and was the highest (2.70%) in freeze drying. The content of $SO_2$, was 0.63% both in briquet fumigation and sulfite salts. It was 0.15% and 0.17% higher than nontreatment and freeze drying. The most effective pretreatment to inhibit browning of Paeonia lactiflora Pall. was soaking in sulfite salt solution $(0.5% NaHSO_4-0.5% Na_2S_2O_3)$ considering many things such as manpower, economical efficiency, drying time, commodity, etc. but safety should be evaluated to treat sulfite salts solution on peony roots.

• Journal of Life Science
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• v.14 no.4
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• pp.553-559
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• 2004

To improve quality as a food source and functional properties of traditional fermented soybean paste (Doenjang), the Korean herb medicines (group I ∼ IV) extracted at 121$^{\circ}C$ for 2.5 hours were used as brine sources. Capsule Meju were fermented in cool brines with three different concentration (group A, B and C) of the extracts at room temperature for 3 months in large earthenware jars. The effect of traditional soybean Doenjang (refer as DHM below) supplemented with the extract of herb medicines on the food quality and chemical characteristics were examined. General composition of DHM (moisture 58.2%∼61.9%, pH 5.32∼5.56, total acidity 3.07∼3.70 ml, salt 11.7∼13.9%) did not differ from those of control (moisture 61.9%, pH 5.50, total acidity 3.25 ml, salt 12.6%). Concentration of reducing sugar, crude protein, crude lipid and amino type nitrogen were higher in DHM than those of control without addition of the extracts. Water insoluble-brown index showed no difference by the extracts. However, the former had higher water soluble-brown index than the latter, and within the DHM, groups I and II were higher than groups III and IV. Lightness values (L) of Hunter color index in groups I and II were 24.32 and 31.04, respectively. Redness values (a) of all DHMs were lower than that of control. Yellowness value (b) of groups III and IV were similar to that of control group, and Hunter b values of group I and II were lower than that of control.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.480-485
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• 1989

Changes of color intensity and components during browning reaction of water extracts from white tail ginseng were investigated. Temperature dependence was described by the Arrhenius relationship with an activation energy of 16kcal/mole. Temperature sensitivities$(Q_{10}\;value)$ for water extracts of ginseng was 1.90 between $70^{\circ}C\;and\;80^{\circ}C$, 1.57 between $80^{\circ}C\;and\;90^{\circ}C$ and 1.46 between $90^{\circ}C\;and\;100^{\circ}C$. pH value of the solution treated at $90^{\circ}C\;and\;100^{\circ}C$ slightly increased with an increase in reaction time. Among ginseng saponins ginsenoside-Re was most unstable against heat-treatment, white diol group saponins were more stable against heat-treatment. Hydrogen donating activity (reducing activity for ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) and 3,5-dinitrosalicylic acid(DNS) positive substances of browning reaction products increased in proportion to the length of browning reaction time and temperature, whereas folin positive substances decreased by heat-denaturation of ginseng protein at initial reaction time and then increased thereafter.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.122-130
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.237-242
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• 1998

This study was carried out to process canned ark shell with highly quality by management of proper processing conditions for prevention of oxidation and discoloration by heating. Ark shell has hemoglobin as blood pigment in red blood shell which same as other cockles. Hemoglobin is easy to come oxidation and browning reaction, and it has large contents of carotenoid as meat pigment. Proximate compositions in ark shell were 76.9% of moisture, 18.1% of crude protein, 1.8% of crude lipid, 1.3% of carbohydrate and 1.6% of crude ash. And contents of carotenoid and hemoglobin were 0.67~1.02mg% and 0.98~1.64g/dl, respectively. When the living ark shell was soaked in 2% NaCl solutions, about 89% of mud was removed after 10 hours soaking, and over 91% was removed when the pH was adjusted to 7.5. Carotenoid pigment were prepared that extracted from ark shell by using acetone. And determined visible spectrum were two peak at 452nm and 687nm, and λmax were 452nm. During thermal treatment at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$ for 60 minutes, retention ratio of carotenoid were 71.8%, 66.8%, 64.4% and 36.5%, and after 120 minutes retention ratio were 56.6%, 30.6%, 30.3% and 17.2%, respectively. When heated at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$, formation of browning material were increased at high temperature and long time treatment.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.552-556
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• 1998

In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.

• Food Science and Preservation
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• v.21 no.2
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• pp.151-156
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• 2014

This study was conducted to inhibit the browning of fresh-cut lotus roots by blanching in a Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extract solution (0.5%). Lotus roots were cut to 1 cm using a knife. The fresh-cut lotus roots were blanched at $50^{\circ}C$ in distilled water (DW, Cont), Glycyrrhiza glabra L. extract solution (GE), and Astragalus membranaceus Bunge extract solution (AE). After treatment, they were packaged with 0.04 mm PE bags and were stored at $10^{\circ}C$ for 12 days. Their color, hardness, DPPH radical scavenging activity, pH, and total soluble solids were then investigated. During storage, the samples treated with GE and AE had high $L^*$ values. They were also found to have higher values compared to the control group in the analysis of the browning index. No difference was found, however, in the hardness analysis. With regard to the DPPH radical scavenging activity, the sample treated with Glycyrrhiza glabra L. extract had the highest activity. In the pH analysis, all the groups were found to have a decrease tendency for all the storage periods. The total soluble solids decreased in the control group and slightly increased in the AE and GE groups. These results show that blanching in Glycyrrhiza glabra L. or Astragalus membranaceus Bunge extract is effective for preventing the browning of fresh-cut lotus roots.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.342-347
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• 2008

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.222-229
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• 2007

Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming $90{\sim}95^{\circ}C$ for $1{\sim}3\;hr$ followed by hot air-drying at $50^{\circ}C$ for $36{\sim}48\;hr$, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, $Rg_1$, Re (representative ginsenosides in fresh ginseng) decreased, but those of $Rg_2$, $Rh_1$, $Rg_3$ (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.