• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.41-47
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• 2015

The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.

• Food Science and Preservation
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• v.9 no.1
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• pp.56-60
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• 2002

Physiological functions of oyster mushroom Kimchi were investigated. Oyster mushroom Kimhies were found to have antioxidant activities. The effect was in a dose-dependent manner, the effect was higher in oyster mushroom Kimchies than in control and higher in raw oyster mushroom Kimchi (ROMK) than in blanched oyster mushroom Kimchi (BOMK). Methanol extract of Kimchi revealed antimutagenic activity and suppressed growth of cancer cell in a dose-dependent manner, and the effects were higher in ROMK than in other Kimchies. The methanol extracts of oyster mushroom Kimchi alone did not appear proliferation effect of spleenic immune cell, but revealed the effect with Con A. The proliferation effect was higher in ROMK than in BOMK.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.726-731
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• 2001

To enhance the utilization of chestnut husk discarded in the processing company antioxidative activities and compounds were investigated. Antioxidative activities of solvent fractions from chestnut husk were examined by benzoic acid hydroxylation method ferric thiocyanate method and DPPH test. Ethyl acetate fraction showed strong antioxidative activities comparable to BHA. Active compounds were isolated and purified from ethyl acetate fraction by Sephadex LH-20 column chromatography and preparative HPLC. A major active compound gallic acid was identified by $^{1}$H and $^{13}$ C-NMR. The phenolic acid contents was analyzed by GC and ellagic acid (172.22 mg%) and gallic acid (107.39 mg%) were major phenolic acid of chestnut husk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.186-189
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• 1993

The effect of soybean oil on frying time and number of frying treatment on quality of Yu-kwa (Korean traditional rice cookie) were examined. As the frying time increased, acid value and POV were increased from 0.08 to 0.23 and 1.78, respectively. But the quality of Yu-kwa was not influenced by the frying time. And as the frying time increased, unsaturated fatty acid (oleic and linoleic acid) was decreased, while saturated fatty acid (palmitic acid) was increased. The color was drastically changed on frying oil which showed a dark brown color, but there was no difference in Yu-kwa. As the frying time increased, acceptability was decreased on sensory evaluation, but significant difference among samples tested within significant level 5 % was not revealed.

• Journal of fish pathology
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• v.3 no.2
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• pp.81-91
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• 1990

Nutritional ceroidosis accompanied with histopathological changes such as myopathy and visceral ceroidosis, was experimentally induced by feeding the oxidized feed with the peroxide value of 98meq/kg, to common carp resulting in some motalities of carp. To see the effect of treacetment survivors of the above fish were orally administered by feeding diets containing daily doses of 3mg and 6mg of glutathione per kg fish for 10 days or 20 days. While control and 3mg dosage group retained viscerral ceroidosis and showed evidence myopathy histo pathologically, the fish treated with 6mg of glutathione for 20days showed obvious reduction of macrophages of ceroid in the viscera.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.644-648
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• 2017

The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ${\Delta}E^{\ast}$ as well as $a^{\ast}$ and $b^{\ast}$ values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.203-207
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• 1993

Free phenolic acid, soluble ester and insoluble phenolic acid were extracted from defatted Crataegus pinnatifida and Terminalia chebula. Their antioxidative effectiveness was compared with BHA and BHT for soybeen oils by measuring peroxide and thiobarbituric acid values at $45^{\circ}C$ for 25 days. The patterns of these extracts were compared by using high performance liquid chromatography. Ether extracts from Crataegus and Terminalia showed a higher antioxidative effectiveness than BHA and BHT, and the latter was more effective than the former Among phenolic extracts, free phenolic acid and soluble phenolic acid ester were found most effective in Crataegus and Terminalia, respervively, Each phenolic extract was confirmed to be composed of two or three individual compounds.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.11-16
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• 1986

Physicochemical properties and fatty acid composition of 12 randomly selected Korean margarines were determined, which were stored within one month since manufactured. Average moisture and fat contents of margarines were 15.09% ana 77.92% respectively. Melting point was ranged from 33.23$^{\circ}C$ to 42. 13$^{\circ}C$. Acid value and peroxide value were very low. iodine value was ranging from 59.65 to 86. 05. As a result of cluster analysis using the data of fatty acid composition, margarines divided into two groups according to their package condition, soft and hard type, were also classified into the same two groups. This probably implies that the raw materials of margarines between two groups were not the same. O1eic acid (18:1) and palmitic acid (16:0) in soft and hard type margarines respectively were the highest. Linoleic acid (18 : 2) contents showed large differences among margarines. Most of the margarines had little linolenic acid (18:3) . Generally essential fatty acid contents of Korean margarines were higher than those of the past but they didn't reach the levels of margarines made in some foreign countries.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.211-216
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• 2004

Mono-and diacylglycerol-enriched oil was produced from corn oil through enzymatic glycerolysis using 1,3-specific immobilized lipase in solvent-free system and stirred-tank batch reactor. HPLC analysis revealed enriched oil was respectively composed of: 45.05, 16.27, 23.05, and 14.98% triacylglycerol, 1,3-diacylglycerol, 1,2-diacylglycerol, and monoacylglycerol; 13.21, 0.15, 2.02, 34.36, 49.12, and 1.14 mol% palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids; and 0.014, 0.029, 0.010 and 0.053% ${\alpha},\;{\gamma},\;{\delta}-$, and total tocopherols. Physiochemical and melting properties of enriched oil were evaluated. Oxidative stability study revealed enriched oil showed higher peroxide and p-anisidine values than corn oil. Rosemary extracts (100 to 300 ppm) reduce oxidation.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.211-216
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• 2015

Yukwa was prepared with different amounts of curry powder (0, 5, 10, 15, and 20%) based on the amount of waxy rice flour used, and its physical, sensory, and antioxidant properties were measured. In terms of the textural properties, the hardness began to increase when ${\geq}15%$ curry powder content was used; however, the crispiness was unchanged by the amount of curry powder used. The expansion degree of yukwa significantly decreased when 20% curry powder was used. The internal microstructure was measured by scanning electron microscopy (SEM), which showed a more compact and homogeneous structure as the curry powder content increased. The use of increased curry powder in yukwa decreased the acid and hydroperoxide values, and this could have resulted from the antioxidant action of curcumin in the curry powder. Through sensory evaluation, yukwa containing 15% curry powder was chosen as the most acceptable by the elderly.