• 한국약용작물학회:학술대회논문집
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• 2007.05a
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• pp.203-204
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• 2007

• 한국약용작물학회:학술대회논문집
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• 2009.05a
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• pp.403-404
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• 2009

• 한국약용작물학회:학술대회논문집
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• 2009.05a
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• pp.305-306
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• 2009

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.161-169
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• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• Journal of the Korean Society of Costume
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• v.53 no.7
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• pp.95-109
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• 2003

The style of different styles of clothing have been developed by not only the natural environment and social effects. but also by various variables such as the peculiar cultures and religions of different ethnic groups. It is naturally accepted without question that the origin of trousers was derived from the Skytie race in the modern style of dress. And the style of those trousers has changed and developed throughout a long history in different environments and surroundings. As part of the research of the process in this styles of clothing, it is essential to know how the fabric of trousers has been developed and how the styles have been changed because of different weather conditions and different religions. Nowadays, Eurasian countries was scattered from western and eastern Asian countries to middle Asian countries such as Russia, Uzbekistan, Kazakistan, Turkey, Turkmenistan, Iran and China. These countries are located on the way to the Silk Road. They are fully developed in a cultural area among the different religions. In terms of cultural aspects within the different religions, men's trousers had developed the traditional style of this dress as one of the importnat items on the cultural basis. The ranges and types of these traditional trousers are divided by the regions, such as west and southern Asia, central Asia and China. Pakistan, Afghanistan, Iran, Iraq, Syria, Lebanon, Turkey. Jordan, Saudi Arabia, Kuwait and Israel was a part of the west and southern Asian countries which were located between western countries and eastern countries. This tribes wore Shalwar trousers which is a wide style of trousers. Shalwar in the western and eastern Asian region has a specific feature by the each nation but has the same distinctions such as by using very wide and loose style and tying a fine thread around the waist. Some central Asian countries consisted of part of China, Turkmenistan. the Republic of Tajikistan. the Republic of Kyrgyzstan and the Republic of Afganistan. These style of trousers are compound types which appeared with mixing Draperian Greek culture. So it can be inferred from this data that the horse-riding nomadic trousers which had been handed down from Skytie tribe through Persia. The style of the trousers in those regions has small pieces. The style of the trousers in China, which is located on the way to the far eastern countries, has developed new trousers put together two pieces of the textile. These widen trousers can be worn by using a sash belt. So we can find out that those trousers of countries which mentioned above have a common point and a rule.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.184-190
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• 2015

We evaluated the effects of three common cabbage cooking methods (blanching, steaming and microwaving) on glucosinolate and S-methylmethionine (SMM) content and total antioxidant capacity of cabbage leaves. We detected four glucosinolates, including glucoraphanin, sinigrin, glucobrassicin, and 4-methoxyglucobrassicin, by high-pressure liquid chromatography (HPLC). Cabbage contained high levels of SMM (192.85 mg/100 g dry weight), compared to other cruciferous vegetables. Blanching cabbage leaves for one to ten minutes decreased glucosinolate and SMM levels, whereas microwaving or steaming cabbage for 5-10 min preserved glucosinolate and SMM levels. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of cooked cabbage generally decreased as cooking time increased, but microwave cooking had a smaller negative effect on antioxidant activities than blanching or steaming. This study demonstrates that some domestic cooking methods, such as microwaving and steaming, can increase the bioaccessibility of glucosinolates and SMM, highlighting the positive role of cooking on the nutritional qualities of cabbage.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.303-308
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• 2014

This study determined the antioxidant levels and activities of hot water aronia extracts by different drying methods such as sun drying, sun drying after steam treatment, freeze-drying, and oven drying. The total polyphenol content, calculated as gallic acid equivalent, was the highest in the freeze-dried sample (910 mg), followed by sun-dried after steam treatment (779 mg), sun-dried (769 mg), and oven-dried (757 mg) samples. Similar patterns were observed for the total flavonoid and anthocyanin contents. Freeze-dried aronia samples contained the highest polyphenol, flavonoid, and anthocyanin contents as compared to the samples dried by other methods. All antioxidant activities were found to increase in a dose-dependent manner. For the hot water-extracted freeze-dried aronia powder (200 mg/mL), the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicalscavenging activities were 65.5% and 61.7% and the hydroxyl and superoxide anion radical-scavenging activities were 50.5% and 52.1%, respectively. These results suggest that comparatively, freeze-drying is a better method for preserving the bioactive components and the antioxidant activities of aronia.