• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.540-544
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• 2001

The quality characteristics for brown rice flake were examined using eight kinds of brown rice cultivars such as Shinsunchalbyeo, Shinsunchal giant embryonic rice, Whachungchalbyeo, Whachungchal giant embryonic rice, Whachungbyeo, Whachung giant embryonic rice, Nampungbyeo, and Nampung giant embryonic rice. The qualities of grain such as the released reducing sugar, water absorption rate and hardness of grain are examined with different temperature and time at sedimentation in water and pressed grain-brown rice flake are prepared after sedimentation in $60^{\circ}C$ water for 5 hours. The brown rice flakes prepared from the giant embryonic type rice cultivars showed higher expansion volume, lower hardness, more crispness, longer bowl life time and better taste than that prepare from normal type rice cultivars, which showed the giant embryonic type rice cultivars were appropriate for brown rice flakes. Among the giant embryonic type rice cultivars, the glutinous rice varieties were better to prepared the brown rice flakes than its normal rice cultivars. The water absorption index of flakes tested were positively correlated with expansion volume and bowl life hardness. From tested sensory evaluation were shown to be negatively correlated with water absorption index. Among the tested cultivars, Shinsunchal giant embryonic and Wachungchal giant embryonic rice were most appropriate for brown rice flakes preparation.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.529-532
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• 2002

The angiotensin converting enzyme (ACE) inhibitory activity in peptic hydrolysate of raw anchovy cooking discards was 51.3% at 1 mg of protein per $100\;{\mu}L$ sample solution. While, after the treatment of pepsin for 4 h, was 65.8%. The crude peptides fractionated through Bio-gel P-2 column chromatography consisted of five fractions $({P-1}{\sim}{P-5})$ and had maximum inhibitory activity in the fraction P-2 ($IC_{50}$=0.319 mg protein/mL). The fraction P-2 was rich in aspartic acid, glutamic acid, and glycine.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.277-283
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• 2000

This study was conducted to investigate the effect of ozone treatment on the growth and pesticide-residual contents of soybean sprouts during cultivation. Total weight and length of the soybean sprouts treated by 0.3 ppm ozone water for 30min during soaking of soybean increased 27% and 19% higher than those of control group, respectively. But 27% of root weight decreased. No major differences in growth state were observed between the treatments during soaking and watering with ozone water, and watering with ozone water. Pesticide residues in soybeans treated with carbendazim, captain, diazinon, fenthim, dichlorvos and chlorpyrifos ranged from 4.75 to 8.35 ppm. The pesticides in soybean sprouts by the treatment of soaking and watering with water for 5 days, those by 0.3 ppm ozone-water watering, and those by soaking and watering with 0.3 ppm ozone water were destroyed to $85{\sim}99$, $89{\sim}100$ and $94{\sim}100%$, respectively. The order of degradation ratio in the pesticides was captan>dichlorvos>fenthion>carbendazin>diazinon>chlorpyrifos.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.45-50
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• 1994

Conventional Doenjang, three kinds of Improved Doenjang(A; koji: soybean: salt=53: 100: 33, B; koji: soybean: salt=100: 100: 40, C; koji: soybean: salt= 200: 100: 40) prepared with different ratio of koji and salt were made to study the changes in the general contents, characteristics bitter peptides, correlations between bitterness and overall eating quality. 1. Total nitrogen contents increased a little, and amino nitrogen contents in all samples increase markedly. Especially, Amino nitrogen contents of conventrional Doenjang increased more than others. Reducing sugars of doenjang prepared with Asp. oryzae were higher than conventional Doenjang and increased throughout the aging period and Doenjang prepared with Asp. oryzae were more acidic. 2. To characterize bitter peptides in fermented Doenjang, peptides were extracted with 2: 1(v/v) chloroform-methanol and separated by Gel chromato-graphy with Sephadex and TLC. After Gel chromatography and TLC, each fraction examined presence of bitterness and evaluated intensity of bitterness. Amino acid composition of the fractions showing bitter tastes were as follows. Conv. peak 1-1 Trp-(Asp, Arg, Thr, Ser, Glu, Pro)-Phe Imp. A peak 1 Trp-(Glu, Val, Arg, lie)-Phe Imp. B peak 1 Trp-(lie, Pro, Asp, Lys, Val, Glu)-Trp. Imp. C peak 1-2 Trp-(Try, Thr, Glu, Pro, Gly)-Phe 3. Sensory evaluation revealed that correlation coefficient between bitterness and overall eating guality was not high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.943-948
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• 2001

Green mustard leves were found to effectively prevent lipid peroxidation of bovine-brain tissue by ascor-bate/Fe system, The 50% methanol extracts mustard leaves were separated into four solvent faction using n-hexane,. EtOAc, n-BiOH and water. Then n-BiOH fraction exclusively exhibited the antioxidative activities at concentration above 100 $\mu\textrm{g}$/mL/ The n-BuOH fraction was further isolated to a single compound using TLC analysis and silica gel chromatography. The active antiodidative compounds were identified as sinapic acid methyl ester and ferulic acid methyl ester by $^{1}$H-NMR and $^{13}$ C-NMR, The sinapic acid methyl ester and ferulic acid methyl ester were prepared by methylating of sinapic acid and ferulic acid with diazomethane. The results strongly suggested that sinapic acid and ferulic acid could be emplyed as a potential antioxiative agents for preventing the bovine brain lipid peroxidation. lipid peroxidation.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.67-77
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• 2011

This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force $(kg/cm^{2})$ were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.115-123
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• 2011

Seasoning gochujang sauces were prepared with 0, 10, 20 and 30% concentrated heating chopped garlic (garlic base) and analyzed. These seasoning gochujang storage for 40 days at $37{\pm}1^{\circ}C$ and examined for changes in their physicochemical properties. Hunter color L and b-value of seasoning gochujang were decreased slowly till 20 days of storage then increased afterward. The highest pH of the seasoning gochujang was pH 5.22 in the 30% garlic base added group. The titratable acidity increase significantly till 40 days of storage. As the adding ratio of garlic base increased, reducing sugar content was decreased. The amino-nitrogen content was continually decreased during aging up to 40 days. ABTs radical scavenging activity was increased as garlic base addition level was increased. The activity was decreased with passing by storage period, and below 50% at 40 days storage.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.82-82
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• 2019

황해쑥(Artemisia argyi Lev. et. Vnt)은 국화과의 다년생 초본 식물로서 쑥, 산쑥과 함께 건조한 것이 애엽이라는 생약재로 쓰이며 2016년 기준 전국적으로 81 ha에서 871톤이 생산되고 있다. 주요 유효성분으로 Eupatilin, Jaceosidin 등이 있으며 위궤양에 효과가 있다고 알려져 있어 최근에는 스티렌정 등 신약원료로 각광 받고 있다. 황해쑥은 종자번식 뿐만 아니라 포복경을 이용한 영양번식이 가능하며 현재까지 '섬애' 등 1품종이 개발되어 있으나 농가와 산업체가 요구하고 있는 수량성 또는 Eupatilin 등 성분함량이 높은 품종개발이 필요하다. 국내 연구 결과를 보면 대부분 년 1회 수확을 기준으로 연구되어 왔으나 실제로는 년 2회 수확하는 경우가 더 많다. 따라서 본 실험에서는 년 1회 뿐만 아니라 년 2회로도 수확하여 조사하였다. 시험재료는 AA1801 등 7계통 이며, 시비량은 10 a 당 질소 15.3 kg 인산 20 kg 가리 5 kg이고, 흑색 비닐을 피복한 후 조간 30 cm 주간 15 cm로 하였다. 시험구배치는 난괴법 3반복으로 하였으며 포복경을 5 cm로 잘라 4월 19일에 정식하였다. 1회 수확 시에는 8월 12일, 2회 수확 시에는 6월 17일, 9월 19일에 수확 하였다. 년 1회 수확 시 계통 별 생육특성을 보면, 초장은 202.4~231.5 cm로 평균 213.6 cm 였으며 경경은 10~12.14 mm로 평균 10.9 mm 였다. 분지수는 32.6~37.3개로 평균 35.2개 였으며 엽병장, 엽장, 엽폭은 2.4~4.2 cm, 9.3~12 cm 9.2~12.2 cm로 평균 3.3 cm, 10.7 cm 그리고 10.9 cm 였다. 전초의 생중량과 건중량은 각각 4.9~6.9 kg, 1.8~2.7 kg로 평균 5.5 kg, 2.1 kg 이였다. 특히 AA1902는 다른 계통에 비해 분지수는 적었으나 초장이 크고 경경이 굵었으며 생중량과 건중량도 가장 무거웠다. 년 2회 수확 시 전초의 생중량과 건중량은 각각 5.1~6.2 kg, 1.7~2.0 kg로 평균 5.6 kg, 1.8 kg 이였다. 수량성으로 봤을때는 AA1902는 1회 수확에 적합하며 AA1801, AA1802는 2회 수확 시 생중량과 건중량이 무거웠다. 또한 AA1903의 경우 수확 회수와 상관없이 수량성이 높은 계통으로 판단되었다. 본 자료는 황해쑥 품종육성의 기초자료로 활용하고자 한다.

• Proceedings of the Ginseng society Conference
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• 2005.11a
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• pp.3-18
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• 2005

This paper reports the characteristics of 8 new cultivars for selected from Korean ginseng. The occurance of multi stems were the highest in Yunpoong(45%) and the lowest in Gumpoong(7%), but growth of aerial parts were the highest in Gumpoong and the lowest In Yunpoong among new cultiyars. The ratio of seeds harvest were the highest in Gumpoong(85.4%) and the lowest in Chunpoong(69.1%), but number of seeds per plant were the highest in Yunpoong(108.3ea) and the lowest in Chunpoong(77.5ea) among new cultivars. The ratio of leaf burning were the highest in Chunpoong but the lowest in Yunpoong among new cultivars. In weight distribution of the different parts of the ginseng roots, the ratio of main root were high in Jakyungjong(63.1%) but low in new cultivars(49%-55.9%), but the ratio of lateral root were high in new cultivars(19.3-23.3%), but low in Jakyungjong(13.2%), the ratio of fine root were not different. Root yield declined in the order of Yunpoong, Gumpoong, Gopoong, Chunpoong, Sunpoong, Jakyungjong. The length of main root were the longest in Chunpoong(8,0cm) but the shortest in Yunpoong(6,4cm), The ratio of rusty-root was low in new cultivars(0,2-9,5%), but high in Jakyungiong(16,3%). The grade of red ginseng roots decreased in the order of Chunpoong, Gumpoong, Gopoong, Sunpoong, Yunpoong, Cheongsun, Jakyungjong. The total ginsenoside contents per dry weight in main roots was high in Gumpoong(8.53mg), Yunpoong(8.13mg), Gopoong(7,47mg), but low in Chunpoong(5.73mg), Sunpoong(4.87mg).

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.