• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.51-56
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• 1984

A red pigment was formed when heating dehydroascorbic acid in the presence of ${\alpha}-amino$ acids and thought to be an intermediate amino-reductone in the Strecker degradation. The reaction of pigment formation can be kinetically expressed as two-step consecutive first-order in the presence of excess of ${\alpha}-amino$ acids. The reaction rate constants were successfully determined by employing various amino acids (L-His., L-Gly., L-Thr., L-Ser. ) at different pH. The results suggested the formation of the red pigment was most favorable at the pH 5.0.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1135-1139
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• 1997

Major factors inhibiting nonenzymatic browning in stored ginger paste were investigated using aqueous model systems with temperature, water activity, pH and sulfur compounds. Browning index and total gingerols were measured during storage. The rate of nonenzymatic browning reactions showed a strong depencence on temperature and pH and a negligible influence on water activity. It was also reduced by the addition of 0.04% N-actyl-L-cysteine(NAcCys), effectively. Activation energies for aqueous ginger model systems with and without 0.04% NAcCys were 29.0 and 25.8kcal/mole, respectively.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.47-50
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• 2018

Ricania shantungensis is a pest causiong problems in many crops. We tested the possibility of controling Ricania shantungensis using essential oil of Valeriana fauriei which were extracted by three different methods (steam distillation, solvent and supercritical extraction). Steam distillation were showed the most high mortality to adult ($1,040{\mu}L/mL$) and nymph ($2,370{\mu}L/mL$) of R. shantungensis. The yield of steam distillation extraction was 0.67%, which was lower than other methods. However, it is determined that steam extraction was showed higher efficiency by considering time and cost. The result of this study showed the possibility of control R. shantungensis by essential oil of V. fauriei.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.9-14
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• 2013

Although the mealworm larva (Tenebrio molitor) is high protein source, aversion feature of the larva made it difficult for consuming as a food. In this study, we established optimal powder manufacturing process for T. molitor larva for using as a novel food. For this purpose, it should be feed with the bran sterilized by water vapor for 3-5 days, starved without water or food for 3 days, and then the larvae were sterilized before freeze-drying. The sterilized T. molitor was lyophilzed and grinded by a blender. A safety of the powder as a food was validated by evaluation of Raw 264.7 macrophage cytotoxicity using MTS assay. As above results, we propose that optimal powder manufacturing process established in this study can be used in industrial production of T. molitor as a novel food.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.78-85
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• 1987

2M D-glucose and 2M D-glucose with 0.4M citric acid were heated at $100^{\circ}C$ for 12, 24, 48hours. The color intensity of these browning reaction products and the fractionated materials by Sephadex G-15 were measured as absorbance at 490nm with a spectrophotometer. The control (soybean oil) and the soybean oil substrates containing equal amounts of ethanol extracts taken from each fraction group were stored at $40.0\pm$1.0^{\circ}C$$ in an incubator for 30 days Antioxidant activities of browning reaction products determined by peroxide value and TBA value the soybean oil. The results were as follows. 1. According to increase heating time and to add citric acid, color intensity was increased. Color intensity of Fraction II(fraction 10~18 high molecular weight) was higher than other fraction group, especially Fraction II of sample F (glucose with citric acid, heated at $100^{\circ}C$ for 48hours) was the highest. 2. All of the fractionated material was showed antioxidant effect but Fraction I (high molecular weight) was more oxidized than the control Fraction IV, V (fraction 28~45; low molecular weight) was showed the highest antioxidant effect.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.273-282
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• 1981

The antioxidant actilvity of ethanol-extracts (M-2 and M-30), which had been obtained from a Maillard-type browning mixture after 2 and 90 hr browning, and BHA, BHT, TBHQ, and ascorbyl palmitate It·as investigated in soybean oil and soybean oil-water emulsion systems. The activity of the extracts and antioxidants was estimated by comparing the POV and TBA value development of the corresponding substrates with that of controls. The substrates and controls were stored at $45.0{\pm}0.5^{\circ}C$ for 25 days. The activity of the extracts (10 ml each) and antioxidants (0.02%) based mainly on the POY development of the corresponding anhydrous substrates was, in decreasing order, as follows ; As. palmitate, TBHQ > M-30, M-2 > BHT, BHA The actilvity of the extracts and antioxidants in tile oil-water emulsion substrates was, in decreasing order, as follows : As. palmitate > M-30, M-2 > BHT, TBHQ, BHA The activity of the extracts appeared to be more effective in the oil-water emulsion system than in the anhydrous system, and it f·as greater than that of the phenolic antioxidants such as BHA, BHT, and TBHQ in the oil-water emulsion system.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.157-163
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• 1988

The volatile compounds produced from the browning reaction of 0.5M DL-alanine and 0.5M D-glucose mixture using propylene glycol as a reaction medium were analysed by gas chromatography and gas chromatography-mass spectrometry and effects of temperature($100^{\circ}C,\;120^{\circ}C,\;140^{\circ}C$) and time(20min, 2hours) on the formation of volatile compounds were investigated. Browning reaction were rapidly increased as the reaction temperature and time increased. From methylene chloride extracts, twenty six compounds, including 7 alkyl pyrazines. 4 pyrroles, 3 furans, 1 furanone and 11 miscellaneous compounds were identified. The relative amounts of pyrazines, pyrroles and furans were markedly increased as reaction temperature and time increased. The results showed that caramel-like and burnt sugar-like aroma produced by alanine -glucose reaction must be mainly comprised of nitrogeneous heterocyclic such as pyrazines, pyrroles and oxygen heterocyclic compounds such as 2-hydroxy-3-methyl-2-cyclopenten-1-one and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.125.1-125
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• 2003

호박은 다른 과채류에 비해 기후조건에 대한 적용범위가 넓고, 한국의 기후 풍토하에서 잠재생산 가능성이 대단히 높은 작목의 하나로 간주되고 있으며, 다른 박과 채소보다 병이 심하지 않고 약재를 살포할 필요가 거의 없으므로 무공해 식품으로도 그 가치가 높은 것으로 평가되고 있다. 최근 국민 식생활 패턴이 고급화 됨에 따라 건강을 중요시하는 소비자가 급증하면서 약품이 아닌 식품으로 인체의 조절기능에 초점이 맞춘 다양한 기능성 식품이 생산되고 있는 실정이며, 이 중 녹황색 채소류의 항산화, 항암효과가 알려지고 있어 늙은 호박을 이용한 새로운 형태의 가공제품은 향후 소비자의 구매욕구를 충동하기에 충분할 것으로 판단된다. 따라서 이러한 호박을 이용하여 가공제품을 생산하기 위한 기초자료로서 추출조건에 따른 품질변화를 모니터링하고자 하였다. 호박의 전처리의 경우 박피유무에 큰 차이가 없으므로 공정단계를 최소화하기 위해 박피를 하지 않고 사용하였으며, 파쇄의 형태는 깍둑썰기(4$\times$4$\times$4㎤)를 하여 추출조건에 사용하였다. 추출온도의 경우 호박자체의 색을 유지하는데 효율적인 95$^{\circ}C$에서 행하였다. 시료에 대한 용매비 및 추출시간에 따른 품질의 변화가 많으므로 시료에 대한 용매비(10, 20, 30, 40 50g/100$m\ell$) 및 추출시간(1, 2, 3, 4, 5 hr)에 따른 중심합성실험계획으로 추출하였다. 추출조건에 따른 추출물에 대하여 수율, 당도, 갈색도 및 탁도를 측정하여 시료에 대한 용매비 및 추출시간에 따른 반응표면분석을 실시하였다. 영향도를 분석한 결과 수율은 추출시간에 영향을 많이 받는 것으로 나타났으며, 총당 및 갈색도는 시료에 대한 용매비에 영향을 많이 받으며 탁도의 경우 두 조건 모두에 영향을 받은 것으로 나타났다. 수율에 대한 최적 추출조건은 호박량 10.03% 및 추출시간 2.89hr일 때 가장 높은 수율로 예측이 되었으며, 갈색도의 경우 호박량 15.21% 및 추출시간 1.65hr에서 최소로 나타났다.

• Journal of Mushroom
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• v.13 no.3
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• pp.237-242
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• 2015

A new brown button mushroom cultivar, 'Hogam', C34 line, was made by crossing homokaryons, ASI1164-37 and ASI1175-66, selected by RAPD analysis and by cultivating three times. Mycelium of 'Hogam' on CDA (compost dextrose agar) media grew well at $25^{\circ}C$. The optimum pin-heading temperature of new variety and optimum growing temperature was $14-18^{\circ}C$. The thickness of the mature cap and stipe were thicker than a control, 'Dahyang' that developed in 2010. The color of pileus was light brown and lighter than 'Dahyang'. Days required from casing to first harvesting were three days longer than control strain, but the weight of harvested fruiting body increased by 1.35 times. 'Hogam' cultivar are expected to contribute to the diversification of domestic mushroom cultivars.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.100-115
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• 2015

The main purpose of this study is to establish fundamental data for the development of processed food using mealworm after examination of preferences and purchased intention according to two types of cooking methods (saute and oven) and three shapes (original, chapping, and powder) of cooked mealworm. In particular, this study aims to facilitate the establishment of target market strategies about edible insects bringing food neophobia. The results show that males' and older persons' preferences and purchases intention were higher than those of female and younger people. The group having high health involvement and low food neophobia had higher preferences and purchase intentions than the group having low health involvement and high food neophobia. In addition, customers had highest preferences and purchase intention with powdered mealworm regardless of cooking methods and customers' characteristics. These research findings provide food developer with meaningful data for market targeting.