• Food Science and Preservation
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• v.18 no.4
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• pp.535-545
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• 2011

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.314-318
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• 1981

In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was $93{\pm}3\:{\mu}m$ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at $37^{\circ}C$. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at $37^{\circ}C$.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.3
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• pp.301-308
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• 2012

Near infrared reflectance spectroscopy (NIRS) has become increasingly used as a rapid and accurate method of evaluating some chemical compositions in forages. This study was carried out to explore the accuracy of near infrared spectroscopy (NIRS) for the prediction of chemical parameters of Italian ryegrass silages. A population of 267 Italian ryegrass silages representing a wide range in chemical parameters and fermentative characteristics was used in this investigation. Samples of silage were scanned at 2 nm intervals over the wavelength range 680~2,500 nm and the optical data recorded as log 1/Reflectance (log 1/R) and scanned in intact fresh condition. The spectral data were regressed against a range of chemical parameters using partial least squares (PLS) multivariate analysis in conjunction with spectral math treatments to reduced the effect of extraneous noise. The optimum calibrations were selected on the basis of the highest coefficients of determination in cross validation ($R^2$) and the lowest standard error of cross validation (SECV). The results of this study showed that NIRS predicted the chemical parameters with very high degree of accuracy. The $R^2$ and SECV were 0.98 (SECV 1.27%) for moisture, 0.88 (SECV 1.26%) for ADF, 0.84 (SECV 2.0%), 0.93 (SECV 0.96%) for CP and 0.78 (SECV 0.56), 0.81 (SECV 0.31%), 0.88 (SECV 1.26%) and 0.82 (SECV 4.46) for pH, lactic acid, TDN and RFV on a dry matter (%), respectively. Results of this experiment showed the possibility of NIRS method to predict the chemical composition and fermentation quality of Italian ryegrass silages as routine analysis method in feeding value evaluation and for farmer advice.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.441-446
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• 2012

We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity ($SC_{50}$, 50% scavenging concentration) of SWB was 13.1 ${\mu}g/mL$, whereas that of positive control (${\alpha}$-tocopherol) was 8.3 ${\mu}g/mL$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1378-1386
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• 2013

Atopic dermatitis (AD) is a common skin disease characterized by chronic and relapsing inflammatory dermatitis with immunological disturbances. In spite of the continuous increase in the incidence of AD, it is regrettable that till date there is no effective treatment to treat the same. Therefore, the present study was designed to examine the possible anti-atopic effects of Castanea crenata inner shell extracts fermented by Lactobacillus bifermentans (FCS) in 2,4-dinitrochlorobenzene (DNCB) induced AD in NC/Nga mice. Based on the results of HPLC analysis, we found that FCS contains anti-inflammatory factors such as gallic acid (10.18 mg/g) and ellagic acid (2.14 mg/g). The groups that we have used in this study included 0.1%, 1%, 5% fermented Castanea crenata inner shell extracts (FCS 0.1, FCS 1, FCS 5), 1,3-butylene glycol treated control (AD), and normal mice. After topical FCS treatment, we observed that the clinical severity score for AD was lower in both the FCS 1 and FCS 5 groups than the AD group. We also proved beyond doubt that there was improvement of melanin, erythema and skin moisture indices in the FCS 5 group. Spleen index and gene expression levels of pro-inflammatory cytokines such as IL-$1{\beta}$ and TNF-${\alpha}$ were significantly decreased in the FCS 5 group compared to the AD group (P<0.05). Further, we also found that the level of serum immunoglobulin E (IgE) in the FCS-treated group was decreased in a concentration-dependent manner. The results of our study suggest that FCS can be effectively used as a cosmeceutical ingredient for both the prevention and improvement of AD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1351-1356
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• 2013

To enhance the utilization of Allium hookeri (AH) as a food, characteristics of AH roots and leaves cultivated under open field and greenhouse conditions were investigated. The moisture content of the roots and leaves were 81.05 to 84.18% and 88.85 to 90.12%, respectively. The moisture content of AH cultivated in the open field was 2 to 3% lower than the moisture content of AH cultivated in the greenhouse for both roots and leaves. The content of nitrogen-free extract, carbohydrates, was 13.49 to 16.20% in the roots and 7.08 to 7.79% in the leaves. The main mineral generated from both open field and greenhouse cultivation was potassium, at 503.98 to 512.08 mg% in leaves. The free sugar content of roots cultivated in the open field was four times higher than the content in the leaves, and roots cultivated in the greenhouse contained three times lower free sugar than the leaves. In particular, the fructose content of roots cultivated in the open field was about 12 times higher than roots cultivated in the greenhouse. The crude saponin and total polyphenol content was higher in leaves than roots, and was higher in the open field than the greenhouse. The $IC_{50}$ for DPPH radical scavenging activity was highest, 2.74 mg/mL, in 70% MeOH extracts of AH leaves cultivated in the greenhouse. Water and 70% MeOH extracts of AH leaves cultivated in the greenhouse showed no cytotoxicity to RAW 264.7 cells. Water extracts of AH leaves cultivated in the open field markedly inhibited the production of the inflammatory mediator nitric oxide. These results suggest that AH may be used as the material of health functional food.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.6
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• pp.1572-1578
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• 2007

The specified wastes consist of waste acid, waste alkali, waste oil, waste organic solvent, waste resin, dust, sludge, infectious waste, and others. Among these specified wastes, a great portion is liquid phase wastes. The purpose of this study is to develop the high temperature and high pressure (HTHP) treatment system for decomposition of the liquid phase specified waste (LPSW). For this, we analyzed the physical and chemical properties of the LPSW such as density, proximate analysis, ultimate analysis, heating values, and designed 0.3 ton/day HTHP treatment system. The LPSW tested in this experiment were prepared by adding TCE(trichloroethylene) and toluene to liquid phase waste which was brought into the commercial waste treatment company. The average density of waste oil (25 samples), waste resin (5 samples), and waste solvent (12 samples) was 0.99 g/mL, 0.91 g/mL, and 0.93 g/mL, respectively. And the average lower heating value of waste oil, waste resin, and waste solvent was 8,294 kcal/kg, 5,809 kcal/kg, and 7,462 kcal/kg, respectively. The DRE (Destruction & Removal Efficiency) of TCE and toluene were 99.95% and 99.73% at atmospheric pressure conditions and that were 99.99% and 99.82% at pressurized conditions, respectively. These results showed that TCE/toluene mixtures were properly decomposed over about 99.73% of DRE by the HTHP treatment system and pressurized conditions were more effective to destroy those pollutants than atmospheric pressure conditions. Also these systems could be directly applied to industries which try to treat the liquid phase specified waste within the regulation limit.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.123-134
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• 1975

Out of 96 yeast strains isolated from various natural habitats, five strains were screened based on their ability to ferment agricultural biproducts such as rice-, barley-and wheat-bran, and sawdust. These were identified as Hansenula anomala var anomala, Candide utilis, C. pelliculosa, Debaryomyces hansenii, and Irpex lacteus. Using these yeasts the above mentioned agricultural biproducts were fermented in various combinations. The fermented product was fed to 180 male Starcroses for eight weeks and obtained a body weight increase of 15.1g a day, while the unfermented control feed increased 10.5g a day.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.465-471
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• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.