• Journal of Life Science
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• v.27 no.10
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• pp.1176-1184
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• 2017

The contents of inorganic and functional components in the organic Cheongyang pepper, tomato, and strawberry were compared with those of the conventional produce. The analyzed functional components were total phenol, total flavonoid, vitamin C, vitamin E, ${\beta}-carotene$, and capsaicin in Cheongyang peppers; lycopene in tomatoes; and anthocyanin in strawberries. The analyzed inorganic components were total N, Zn, Fe, Ca, Mg, Na, K, and P. The total phenol contents of Cheongyang peppers and tomatoes were 14% and 30% higher, respectively, in the organic vegetables than the conventional ones, whereas strawberries had 13% higher components than the conventional ones. The total flavonoid contents of the Cheongyang peppers and tomatoes were 11% and 29% higher, respectively, than in the conventional produce, but those of the strawberries were 100% higher than in conventional strawberries. Vitamins were mostly higher in organic cultivation products, but there was no significant difference. The ${\beta}-carotene$ content was 22% higher in organic tomatoes, but conventional strawberries and peppers had more ${\beta}-carotene$ than the organic types did. The contents of capsaicin and lycopene were no different between the various cultivations, while anthocyanin was higher in the conventional cultivation. Analysis of inorganic components did not differ between cultivation methods for peppers and tomatoes, and the total N, K, and P contents were higher by 20-28% in the conventional cultivation. The contents of K, Ca, Mg, and P were 16-29% higher in the conventional cultivation of strawberries. Depending on the crops, there were many syntheses of functional components in the organic cultivation. This was thought to be due to nutrients and environmental stress.

• Journal of Wetlands Research
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• v.25 no.4
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• pp.386-393
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• 2023

The domestic marine healing industry is undergoing significant revitalization efforts, with a focus on understanding the efficacy and effectiveness of marine healing resources. This study establishes utilization and management standards through a detailed analysis of the active components within well-recognized marine healing mud materials. Samples of mud materials were collected from domestic tidal flats. These samples exhibited an average composition of 7.87% sand, 74.95% silt, and 17.17% clay, with a combined mud content (silt+clay)(silt+clay) consistently exceeding 90%. Notably, SiO₂ emerged as the most prevalent effective ingredient at 68.4%, followed by Al₂O₃ (13.3%)>Fe₂O₃ (4.0%)>K₂O (2.9%)>Na₂O (2.3%)>MgO (1.6%)>CaO (1.0%)>TiO₂ (0.7%), in terms of average content. Subsequently, through an analysis of effective ingredients, Si, Al, Fe, K, Na, Mg, and Ca were identified as elements demonstrating significant functionality. Among these, key indicator ingredients were selected for quality control, all of which were found to possess efficacious properties. Notably, K, Mg, and Ca exhibited particularly high concentrations. Based on these findings and referencing existing literature, it is recommended that domestic tidal flat mud resources earmarked for utilization as marine healing resources should possess a raw material mud content of no less than 70.0%. Moreover, the cumulative index components K₂O+MgO+CaO should meet or exceed a threshold of 5.0% for optimal effectiveness.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.46-46
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• 2004

예로부터 옻은 항암성, 항산화성, 혈액순환기계 질환예방, 항균성 및 면역증강 작용 등이 있음이 알려져 왔다. 본 연구에서는 옻 중의 유독 성분으로 강한 알레르지를 유발하는 urushiol을 불활성화 시킨 기능성 옻 추출물을 첨가시킨 육가공품을 제조하였다. 소세지, 햄, 베이컨 및 족발 시료는 옻 추출물을 0.1% 첨가하여 사육한 돈육 및 일반 돈육에 옻 추출물을 2%, 4%및 8%첨가하여 제조한 시료에 대하여 4$^{\circ}C$에서 60일간 저장하면서 관능적 특성 및 물리적 특성을 조사하였다. (중략)

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.301-305
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• 2006

본 연구는 우리나라 치즈 소비 추세가 장차 친환경, 기능성, 순수 자연 치즈 위주의 소비 시대로 전환될 것을 예상하면서 향후 참살이와 건강 기능성을 고려한 새로운 개념의 건강 기능성 복합 고 영양 식품인 약재형 자연 치즈 개발과 상품화를 위해 한국인의 취향과 기호성을 고려한 한국형 치즈 제품화를 위해 수행되었다. 이상의 결과에서 산삼주 첨가 가우다 치즈 제조는 숙성도 증진, 유산균 증식성 및 기능성 지표 성분 잔류량을 고려하여 2%와 6% 첨가가 적합함을 알 수 있었고 추후 관능검사 결과와 소비자 묘사 분석 결과들을 수합 정리하여 최적 첨가량 추적 검사를 통해 상품화 방향의 정립이 필요한 것으로 사료되었다.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.283-299
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• 2009

• Proceedings of the Plant Resources Society of Korea Conference
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• v.18 no.1
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• pp.64-64
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.197-197
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• 2017

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.131-131
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• 2017

• The Hankook-Saengyark Bo
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• no.260
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• pp.6-6
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• 2004

제1회 평창 약초축제 개최(당귀 최대 생산지 $\cdots$ 농가소득원 창출) - 누에 가공식품 웰빙시대 건강식 각광(양잠농가 소득증진에 '효자'노릇 '톡톡' - 장뇌 추출물로 기능성 화장품 개발