• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.358-362
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• 1984

Soybeans were soaked in water for 3 hrs and germinated at $25^{\circ}C$ for 5 days followed by hot water extraction and boilding for 30 min. The prepared soymilk was analyzed for chemical composition, phytic acid and soluble minerals. Germination resulted in a slow decrease in total solids while protein recovery increased to a maximum of 92.5% after 2 days. Carbohydrate content was reduced to 65% by the 5th day of germination. The intial phytic acid content in soymilk of 1.26g recovered from 100g dry soybean was decreased by 41.3% while inorganic phosphorus increased more than four times from 31.3mg to 135.0mg. Total soluble minerals was also steadily increased.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.136-141
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. The effect of cereals at 2%(w/v) level on the pattern of volatile aroma compounds in curd yogurt was investigated. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Lactobacillus acidophilus (KCTC 2182). The addition of cereals did not affect markedly general pattern of volatile aroma compounds in curd yogurt. The amount of acetoin and ethanol markedly increased until the first 6 hours of fermentation, and then increased mildly until 24 hours. The amount of diacetyl markedly increased until the first 6 hours and then decreased slightly. Acetaldehyde was first detected by gas chromatograph after 18 hours of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.874-880
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• 2007

Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.

• Current Research on Agriculture and Life Sciences
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• v.31 no.3
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• pp.209-216
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• 2013

This study compared the antioxidant activity and functional constituents of the peel, flesh,and placenta of oriental melons according to the harvest time. The sample oriental melons were harvested during the major harvest time (from June to August) and divided into peel, flesh, and placenta. To examine the antioxidant activity and functional constituents, the sample melons were extracted using EtOH. As a result, the functional constituents and antioxidant activity of the oriental melons were found to change according to the harvest time. The total phenol and total flavonoid contents were highest in the samples harvested in June, and lowest in the samples harvested in July. Meanwhile, the antioxidant activities were estimated using an ABTS and FRAP assay, where the samples harvested in June also showed the strongest the antioxidant potential, while the samples harvested in July showed significantly lower antioxidant activities. This means that the climate influences the synthesis of secondary metabolites. The above data also suggests that oriental melons harvested in June contain more functional phytochemicals, making them more beneficial for human health.

• Applied Microscopy
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• v.36 no.2
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• pp.109-118
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• 2006

The physicochemical properties of damaged hair by irradiation of ultraviolet-B (UV-B) have been investigated by using transmission electron microscope and scanning electron microscope. The range of irradiation of hair irradiated for expectative 6 hours, 12 hours, 24 hours and 48 hours with stimulated ultraviolet ray. The treated hairs showed characteristic morphological damage pattern in the cornified cell of matrix and the cuticle following time past. The various sized vacuoles in the endocuticle of the cuticular cells was formed. The statistically significant differences in diameter of cuticular cell were observed in terms of tranverse swelling by formation of vacuoles. The hair cortex and matrix undergo long term exposure to UV-B radiation. The macrofibrils of cortex appeared to be affected most by UV-B, although the morphology and volume of melanin granule was not changed. The physicochemical destruction of hair matrix and cuticular cells is largely accelerated by long term irradiation of UV-B.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.774-779
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• 1988

The essential oil of Artemiisa lavandulaefolia DC was analyzed by gas chromatography/mass spectrometry (GC/MS). The oil was stored at different conditions for 6 weeks and the changes of color and chemical composition during storage were checked by GC/MS. The experimental results were as follows; (1) More than 186 chemicals were detected by GC. Major components were 1,8-cineol, thujone, camphor, borneol, coumarin, 2,3-dihydrobenzofuran and ${\beta}-biasbolene$. In this study, 3,3,6-trimethyl norpinanol, ${\beta}-farnesene,\;{\alpha}-curmene$ and 7-methoxy coumarin were detected as new compounds in Artemisia species. (2) It was proved that temperature and/ or light had and important effect on the changes of color and volatile components of the essential oil. The relative amounts of limonene and 1.8-cineol were decreasad, on the other hand, ${\beta}-phellandrene\;and\;{\alpha}-terpineol$ were increased during storage.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.107-120
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• 2000

무, 당근 및 감자를 대상으로 조리방법 (boiling, pressure cooking, microwave cooking)에 따른 dietary fiber 성분, 수분함량 및 조직감의 변화에 대하여 조사하였으며 조직감에 영향을 미치는 성분에 대해 연구해보았다. 시료내에 존재하는 pectin의 함량은 조리시 원료시료에 비해 현저하게 감소하였으며, microwave cooking>pressure cooking>boiling의 순서로 점차 감소하였다(P<0.05). ADF, NDF 및 Cellulose, Hemicellulose, Lignin은 boiling과 pressure cooking의 경우에는 원료시료에 비해 모든 성분이 증가현상을 나타내었으며, microwave cooking의 경우에는 감소하였다(P<0.01). Hemicellulose와 lignin은 조리에 의한 영향을 거의 받지 않는 것으로 나타났으며, cellulose는 조리 방법에 따라 상당한 영향을 받는 것으로 나타났다. 조리방법에 따른 수분함량의 변화는, boiling시에는 원료시료에 비해 현저한 증가를 보였으며, pressure cooking의 경우에는 조금 감소하였으나 뚜렷한 차이가 없었고, microwave cooking시에는 현저한 감소현상을 나타내었다(P<0.001). 조리 방법에 따른 조직감의 변화는 침투시험시에는 maximum force가 raw>microwave cooking>pressure cooking>boiling의 순서로 점차 감소하였으며, 절단 시험시에는 maximum force가 microwave cooking>pressure cooking>raw>boiling의 순서로 점차 감소하였다. 관능검사 결과, 견고성은 원료시료가 가장 컸으며, microwave cooking>pressure cooking>boiling한 시료의 순서로 점차 감소하였고 씹힘성은 microwave cooking방법으로 조리한 시료가 가장 컸으며, pressure cooking>raw>boiling의 순서로 점차 감소하였다. 기계적 측정 결과와 관능검사 결과를 연관시킨 결과, 높은 연관성이 있었다. 이러한 결과로부터 조리시 시료의 견고성은 pectin의 함량과 밀접한 관계가 있어서, 즉 pectin의 함량이 증가함에 따라 견고성이 증가되는 것을 알 수 있었고, 씹힘성은 수분함량과 밀접한 관련이 있어서, 즉 수분함량이 감소함에 따라 씹힘성이 증가되는 것을 알 수 있다. 이상과 같은 결과들은 무, 당근 및 감자에 있어서 모두 같은 경향을 나타내었다.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.249-254
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• 1993

The dried cinnamon was extracted with water and 70% ethanol and studied for the several extraction conditions of temperature, time, solvent addition ratio and number of extraction on mineral components and physical properties of the extracts. Mineral components significantly increased as the extraction temperature increased. More than 8 hours of extraction showed a little improving while solvent ratio (V/W) up to 60 times (V/W) significantly increased the mineral components, particularly Cu, Zn, Fe, Na in water extracts and Fe, Mn, K in 70% ethanol extracts. Absorbance at 285 mm decreased as the temperature raised up to the range of $60{\sim}80^{\circ}C$. The Hunter a-value was much affected with extraction conditions and L-value and transmittance were changed similarily while pH was little changed.

• Journal of Oral Medicine and Pain
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• v.22 no.2
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• pp.283-294
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• 1997

타액은 분비율과 그 구성성분으로 인해 구내환경을 조절하는데 있어 가장 중요한 요인으로 여겨진다. 타액 분비율과 성분에 관한 많은 연구가 이루어 졌지만, 증령이 타액과 그 성분에 미치는 영향에 대한 연구는 상반된 결과를 보고하고 있으며 현재까지도 논란의 여지가 많다. 또한 증령에 따른 lactoferrin과 전해질의 변화는 거의 보고되지 않은 실정이다. 이에 저자는 증령이 타액분비량과 타액성분에 미치는 영향을 연구하기 위하여 59명의 투약력이 없고 건강한 사람을 대상으로 연구를 시행하였다. 연구대상을 그들의 나이에 따라 A군, 10~15세 (남자7명, 여자7명); B군,20~30세 (남자8명, 여자7명 ); C군,40~50세 (남자7명, 여자7명 ); D군,60세 이상 (남자7명, 여자9명 ) 등의 4군으로 구분하여 각각의 비자극성 전타액을 표준화된 방법으로 채취한후 타액분비량과 immunoglobulin, lactoferin 및 전해질의 변화를 측정하였다. 이와 같은 실험을 통해 다음과 같은 결론을 얻었다. 1. 비자극성 타액분비량은 각 연령군간의 유의한 차이가 관찰되지 않았으며, 20-30세 군(B군)에서만 남성에 비해 여성에서 유의하게 낮았다. 2. 인체 전타액내 IgA와 lactoferin 농도는 연령이나 성별에 따른 뚜렷한 변화는 없었지만, 10-l5세 군(A군) 남성에서 유의하게 낮았다. 3. 인체 전타액내 IgG의 농도는 연령이나 성별에 따른 차이가 관찰되지 않았다. 4. 인체 전타액내 IgM의 농도는 60세이상 군(D군) 남성에서 유의하게 낮은 농도를 보였다. 5. 인체 전타액내 전해질(sodium, chloride, potassium, magnesium)의 농도는 증령에 따라 증가하는 경향을 보였다. magnesium과 chloride는 60세이상 군(D군)에서, sodium과 potassium은 40-50세 군(C관)에서 최대치를 보였다 성별간의 유의성 있는 차이는 발견되지 않았다.