• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.612-617
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• 1999

The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes Personatus sauce (CNS) of korean traditional salt-fermented fish sauces were evaluated comparing to the traditional northern sand lance, Ammodytes Personatus sauce (TNS). The ranges of chemical compositions of the CNSs were $66.5\~71.0\%$ moisture, $19.3\~24.6\%$ ash, $4.7\~12.0\%$ crude protein, and the pH and salinity were $5.56\~6.47\%,\;24.0\~32.9\%$, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP$\~$IMP, HxR, Hx and uric acid) were in the ranges of 0.781$\~$ 1,918 g, 445.9$\~$1037.9 mg, 3,258.9$\~$6:562.6mg in 100 ml CNSs, and 4.766$\~$8.989 $\mu$mol in 1 ml CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 nm and total free amino acid than the TNSs, Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1286-1290
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• 2006

The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 mg gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 mg cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.14-19
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• 2007

This study was conducted to analyze the antioxidant activity and xanthine oxidase inhibitory effect of hot-water extracts from Elaeagnus multiflora Thunb. to provide fundamental data for the development of functional materials. The antioxidative activities of hot-water extracts from E. multiflora Thunb. were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD) -like activity by pyrogallol and nitrite scavenging ability. EDA of extracts from unripe, ripe, and overripe fruits were 77.7%, 36.0%, and 23.7% at 100 ${\mu}g/mL$, respectively, and EDA of extract in unripe fruits was higher than those of others. At 1,000 $\mu$g/mL, the SOD-like activities were 32.8%, 11.2% and 5.0% for unripe, ripe, and overripe fruits, respectively. The SOD-like activity was increased along with the increase of unripe and ripe extract concentrations. The nitrite scavenging ability of unripe fruit extracts in 100, 300, 500 ${\mu}g/mL$ of extraction solution in pH 1.2 and 3.0 was higher than those of others. The nitrate scavenging ability of all extracts was decreased according to the increase of pH. Xanthine oxidase inhibitory activities of unripe, ripe and overripe fruits were 30.0%, 28.2%, and 18.2% at 1,000 ${\mu}g/mL$, respectively.

• Journal of Korean Society of Forest Science
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• v.90 no.6
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• pp.707-716
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• 2001

This study was conducted four ecological survey of field mice of Mt. Chuisuh in Yangsan City, Kyungnam from June, 2000 to March, 2001 for the understanding of field mice damage to forest. The results are obtained as follows. 1. The species of field mice collected were Apodemus agrarius, Apodemus peninsulae and Eothenomys regulus, and Crocidura suaveolens of insectvore. 2. The total collecting rate were 8.1% collected 61 individuals of field mice from 758 trap. 3. The rate among the 61 field mice collected were 45.9% in Apodemus agrarius, 29.5% in Eothenomys regulus, 19.7% in Apodemus peninsulae, and 4.9% in Crocidura suaveolens. 4. The constitution of weight of field mice was 16-51.9g in Apodemus agrarius, 12-25.9g in Apodemus peninsulae, 16-45.9g in Eothenomys regulus, and 12-15.9g in Crocidura suaveolens. 5. The sex ratio of field mice was 48.0% : 52.0% in Apodemus agrarius, 50.0% : 50.0% in Apodemus peninsulae, 55.6% : 44.4% in Eothenomys regulus, and 66.7% : 33.3% in Crocidura suaveolens. 6. The average body lengh was 104.33mm in Eothenomys regulus, 96.04mm in Apodemus agrarius, 94.50mm in Apodemus peninsulae, and 76.33mm in Crocidura suaveolens. 7. The average tail lengh was 92.75mm in Apodemus peninsulae, 80.65mm in Apodemus agrarius, 41.0mm in Crocidura suaveolens, and 40.33mm in Eothenomys regulus. 8. The breeding period of field mice in Mt. Chuisuh presumes from about the early of March to end of October. Specially, The Eothenomys regulus was ascertained the breeding period in December, discovered first time in korea through this experimental study. 9. The average litter size of field mice was 4.5 in Apodemus agrarius, 4.7 in Apodemus peninsulae, and 3.4 in Eothenomys regulus.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.3
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• pp.201-209
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• 2021

There is a growing interest in rice cultivation on farms with irrigation facilities in desert climates. We investigated the growth characteristics and yields of two rice cultivars (FL478 and Asemi) irrigated at field capacities (FCs) of 80%, 100%, and 120% in a lysimeter with coarse sandy soils. The results showed that at the heading stage, the FC 100% treatment had the highest plant height and number of tillers between the two cultivars. At the harvest period, the culm and panicle lengths of both cultivars at FC 100% were similar to those of the control. In contrast, the number of panicles, grain number per panicle, and percentage of ripened grains were the highest in the control. Moreover, FL478 and Asemi had the highest grain yields of 1.40 and 2.20 kg·pot^-1 in the control, respectively. For both cultivars, the grain yields of the FC 100% and FC 120% treatments were approximately 70% of the control. In comparison, FL478 and Asemi had the highest water productivity of 0.45 and 0.63 kg·m^3-1 for the FC 80% treatment, followed by the FC 100% treatment (0.42 and 0.59 kg·m^3-1, respectively), which was nearly 14.3% and 20.3% higher than that of the control. Therefore, we found that irrigation at FC 100% is anticipated to be effective in managing surface drip irrigation for rice cultivation in desert climates in arid environments, while maintaining rice yields.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.688-694
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• 2021

Turanose is a potential candidate for use as a functional sweetener because of its gentle taste, low calorie, and non-cariogenicity. The aim of this study was to replace sucrose with turanose to produce health-beneficial maesil-cheong. Quality effects of turanose on maesil-cheong were evaluated by determining the contents of free sugars, organic acids, amygdalin, and antioxidant activity. The pH and Brix values of sucrose- and turanose-based maesil-cheong remained at the same level between 2.83 and 3.00 and 54.6-58.6°Bx, respectively, after 90-day storage. Among oxalic, malic, and citric acids, citric acid content was the highest in both maesil-cheong samples. Turanose did not significantly hydrolyze in maesil-cheong, whereas sucrose was completely hydrolyzed to glucose and fructose. Thus, turanose is suitable for the development of acidic maesil-cheong to improve its health promoting effect. Turanose showed product qualities similar to sucrose-based maesil-cheong. Turanose can be used as a functional sweetener or bulking agent in processed foods.

• Journal of the Korean Society of Radiology
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• v.15 no.7
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• pp.983-989
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• 2021

In this study, we intend to evaluate image quality and provide to clinical basic data by applying to 2D TSE (RT) and 3D GRASE (BH) techniques using Fast MRCP testing methods for application to patients in poor patient condition. Data were analyzed for 30 patients (15 males, 15 females, and 64±4.26 average age) who underwent MRCP tests. The equipment used was Ingenia CX 3.0 T equipment and Ds anterior coil was used for data acquisition. SNR and CNR of each image were measured through quantitative analysis, and the quality of the image was evaluated by dividing it into 5 grades for qualitative evaluation. The image evaluation was performed on the paired t-test and the Wilcoxon test, and when the p value was 0.05 or less, it was considered to be significant. As a result of quantitative analysis of SNR and CNR, 3D GRASE (BH) was measured high when comparing the two techniques, 2D TSE (RT) MRCP and 3D GRASE (BH) (p<0.05). The qualitative analysis result is a sharpness of the bile duct: 3D GRASE(BH): 4.12±0.03, Overall image quality: 3D GRASE(BH): 4.21±0.91 was high (p=0.001). The motion artifact of the bile duct showed no significant difference with two techniques(2D TSE(RT): 4.41±0.04, 3D GRASE(BH): 4.53±0.14(p=0.067). However, the background suppression obtained significant results with 2D TSE(RT) of 4.14±0.55(p=0.001). In conclusion, as a result of using the Fast MRCP testing method, MRCP images obtained by 3D GRASE (BH) had an advantage over MRCP images using 2D TSE (RT). However, there will be useful results of 2D TSE(RT) MRCP technique in patients who have difficulty holding their breath.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.669-681
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• 2021

The content of major constituents and antioxidant activities of two lavers (Pyropia seriata, Pyropia dentata) selected through breeding at different regions (Jangsan-do, Amtae-do, Dali-do, Jin-do, Muan) were compared in this study. The mineral contents of both cultivars were in the following order: K>Na>Mg>Ca>Fe>Zn>Mn>Cu. The content of major fatty acids was as follows: eicosapentaenoic acid>palmitic acid>arachidonic acid>dihomo-ɣ-linolenic acid. Main constituents of total and free amino acids were as follows: alanine>glutamic acid>aspartic acid. In particular, the total amino acid content in P. dentata was higher than that in P. seriata and was the highest in the sample from Jangsan-do in January. In addition, in terms of total phenolic content, reducing power, and DPPH radical-scavenging activity of both samples collected in January and February, P. dentata showed better characteristics than P. seriata. This study may provide useful information for the selection of laver in high quality.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.418-429
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• 2021

This paper investigates the antioxidant activity and quality characteristics of yanggaeng containing white ginseng and red ginseng extracts and their enzyme hydrolysates that were produced for the purpose of the study. White and red ginseng extracts were hydrolyzed using Rapidase C80 max, Pyr-flo, and Ultimase MFC. Ginsenoside F2 and compound K (CK) were not detected in white and red ginseng before enzymic reaction but were detected in white and red ginseng hydrolyzed through Rapidase C80 max, Pyr-flo, and Ultimase MFC, and the content of CK was the highest in the second enzymic reaction group of red ginseng. Upon preparing yanggaeng containing white and red ginseng before or after enzymatic hydrolysis, the polyphenol content and antioxidant abilities were analyzed. The yanggaeng containing enzyme-hydrolyzed white ginseng and red ginseng showed greater total polyphenol content, superior DPPH radical scavenging activity, superior ABTS radical scavenging activity, and superior FRAP analysis results compared to the yanggaeng that doesn't contain white or red ginseng. As the enzymic reaction was performed in the added white and red ginseng, the antioxidant activity increased significantly (P<0.05). In brightness(L^*), non-additive yanggaeng (control group) was the highest, red ginseng yanggaeng (RG) showed the highest redness(a^*), and the white ginseng yanggaeng (WG) showed the highest yellowness(b^*). In terms of texture, the yanggaeng containing red ginseng with second hydrolysis (RG-T2) showed significantly high results in hardness, springiness, chewiness, cohesiveness, and gumminess (P<0.05). In conclusion, treating white and red ginseng with Rapidase C80 max, Pyr-flo, and Ultimase MFC is very useful in ginsenoside deglycosylation and will produce CK with excellent biological activity. It can also be seen that yanggaeng containing white and red ginseng hydrolyzed with enzymes significantly increase total polyphenol and antioxidant activity compared to the control group (yanggaeng with no added ginseng). These results will be useful as excellent foundational data for the production of functional yanggaeng in the future.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.640-647
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• 2021

In this study, we analyzed three rice pre-treatment methods for the preparation of mit-sool (first mashing), with godubap (steamed rice), beombeok (undercooked porridge), and juk (porridge). The results can provide basic data for the development of takju with improved quality. In terms of the base alcohol, godubap produced the highest amount of alcohol (8.1%) after two days, followed by beombeok and juk. After two days of fermentation, soluble solids were measured at 15.3, 15.1, and 1.4°Brix in beombeok, juk, and godubap, respectively, The glucose content of godubap did not change significantly; however, the maltose content increased. In beombeok, maltose decreased from 16.48 mg/mL on the initial day 0 to 1.27 mg/mL on day 9. In juk, glucose and maltose increased from 14.05 and 11.49 mg/mL on day 0 to 31.39 and 42.53 mg/mL on day 2, respectively. Succinic acid levels increased in the godubap and beombeok mit-sool. However, succinic acid was not detected in godubap and juk during the initial stage of fermentation, and lactic acid was not detected in beombeok mit-sool. During the fermentation stage of deot-sool (second mashing), the highest alcohol content of takju made with godubap alcohol was 18.0% and the lowest alcohol content was 15.1% in beombeok on day 9. The total acidity was as high as 0.54% for beombeok, 0.41% for juk, and 0.39% for godubap. In the flavor analysis, ethyl caprate and ethyl caprylate, which were high on day 0 in godubap, decreased upon the completion of fermentation on day 9. Banana-flavored isoamyl alcohol content increased. For juk, ethyl caprate and ethyl caprylate, which were high on day 0, decreased on day 9. Flavor components, such as ethyl palmitate and ethyl linoleate were increased.