• KSBB Journal
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• v.4 no.1
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• pp.40-47
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• 1989

Changes of principal components of crude green tea were determined after 30 min. of heat treatment at 10$0^{\circ}C$, l15$^{\circ}C$, 14$0^{\circ}C$, 16$0^{\circ}C$. Four kinds of free sugars(sucrose, fructose, glucose, raffinose) and an unidentified sugar compound were separated in green tea by using High Performance LiQuid Chromatography (H.P.L.C.). 26-34 peaks were isolated as aroma compounds of green tea by means of Gas Liquid Chromatography(G.L.C). The typical aroma component of green tea such as linalool, furfural, benzyl alcohol and 13 other substances were identified. Contents of most compounds were decreased by heat treatment. Especially contents of free amino acids, free sugars, vitamin C and tannins were decreased remarkably, while those of total nitrogen and soluble nitrogen were hardly changed. The effect of heat treatment on organoleptic quality of tea extracts were examined by sensory evaluation of which result indicated the most favorable tea was produced at 115$^{\circ}C$. The Percentages of loss in contents of total sugars, reducing sugars, vitamin C, free amino acids and tannins at 115$^{\circ}C$ were 17%, 16%, 36%, 12% and 15% respectively, while those were 38%, 53%, 55%, 74% and 23% at 16$0^{\circ}C$.

• 대한예방의학회:학술대회논문집
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• 2002.10a
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• pp.519-520
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• 2002

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.121-126
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• 2014

Recently, infant formula products made of caprine milk have gained popularity, mainly because the nutritional composition of caprine milk is similar to that of human milk. In addition, caprine milk is considered to be better than bovine milk in terms of nutrient composition and easier digestion. Compared to bovine milk, caprine milk contains more ${\beta}$-casein, but less ${\alpha}$S1-casein. While the lactose concentration of both bovine and caprine milk is almost the same, a content of total oligosaccharides in caprine milk was approximately five to eight times higher than that in bovine milk. However, as the dairy goat industry in Korea is in a nascent stage of milk production and further processing, many nutritional advantages of caprine milk over bovine milk are not fully conveyed to general consumers. It is recommended that scientific research regarding the nutritional benefits of caprine milk needs to be conducted urgently, owing to the increasing domestic sales of infant formula products made of caprine milk.

• Journal of Korean Traditional Oncology
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• v.10 no.1
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• pp.1-45
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• 2005

많은 암 환자들이 보완대체의학(CAM)의 치료법을 이용한다. 의사들은 보완대체의학 치료법에 대한 권위 있는 정보들을 이를 찾는 환자들에게 책임 있는 조언을 줄 수 있기 위해 필요로 한다. 이 글은 암 환자에게 일반적으로 사용되는 선택된 보완대체의학 치료법의 효과와 안정성에 대한 최근의 증거를 요약했다. 식이요법과 보조식품, 한약 및 기타 생약제재, 침, 마사지, 운동, 심리 및 심신의학 등의 주요 카테고리가 포함되었다. 효과의 증거에 대한 '가능한 질병진행과 생존율에 대한 효과' 및 '가능한 완화효과'의 두 가지 범주가 고려되었다. 안전성의 증거를 평가하는데 있어 '직적접인 부작용의 위험'과 '통상적 치료법과의 상호작용에 의한 위험'의 두 가지 위험 요소가 고려되었다. 각각의 치료에 있어 효용성과 안정성에 대한 현재의 균형은 이 치료법이 적절히 권고가 되고 수용되어지거나(예를 들어 유방암과 전립선암을 가진 영양 섭취가 충분한 환자의 식이지방 감소) 억제되는 것을(예를 들어 과량의 비타민 A 보조제) 제시한다. 이러한 전략은 보완대체의학의 치료법을 찾는 암환자들에게 책임 있고 근거중심적이고 환자중심적인 조언을 제공하는 것을 발전시킬 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.636-641
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• 2002

Optimum extraction condition and clarification process were investigated to manufacture liquid extract tea using Phellinus linteus. Carbohydrates content in the raw Phellinus linteus was 80.9%. Major minerals were K, Ca, Fe and Na, but vitamin B$_1$, B$_2$, and C were not detected. The best extraction condition was 5% raw material at 10$0^{\circ}C$ within 3 hr. To clarify the extract, three methods of filtration with depth filter pad, centrifugation and addition of several filter aids were studied. Filtration with depth filter pad and centrifugation were highly effective on the clarification and the changes in the turbidity for 7 weeks at 4$0^{\circ}C$ were not occurred. The optimum clarification condition was centrifugation above 6,000 rpm or filtration with 8 ${\mu}{\textrm}{m}$ depth filter pad.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.487-494
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• 2020

This study was performed to evaluate the quality characteristics and antioxidant activities of rice crispy cereal supplemented with dried laver powder. Reducing sugar content decreased in the dried laver-supplemented group. According to the Hunter color system, the L, a, and b values of rice crispy cereal decreased with an increase in the amount of dried laver. The LP5 (rice crispy cereal added with 5% dried laver) group showed the highest phycocyanin and chlorophyll contents, which tended to increase with increased amounts of added dried laver. Total phenolic and flavonoid contents increased with the amount of dried laver, as did 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging activities. Intensity test results showed that the color, flavor, and taste of rice crispy cereal improved with the addition of dried laver. The LP5 group scored the highest on overall satisfaction. These results suggest that the addition of dried laver to rice crispy cereal improves sensory properties by increasing antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.908-913
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• 2000

To enhance the utilization of apple pomace for the functional food resources, we analyzed the useful components and examined the antioxidant activity of apple pomace. The contents of total dietary fiber, total flavonoid, total phenolic acid and vitamine C were 55.56%, 458 mg%, 1048 mg% and 19.8 mg%, respectively. Protocatechuic acid, cinamic acid, caffeic acid, ferulic acid, syringic acid, vanillic acid and phydroxybenzoic acid were identified in the apple pomace extract by GC-MS. Phloridzin and quercetin-3-glucoside were identified in the apple pomace extract by HPLC. Ethyl acetate fraction showed the highest antioxidative ability by ferric thiocyanate method. Malondialdehyde(MDA) formation in normal rat liver tissue also showed the lowest in ethyl acetate fraction.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.4
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• pp.263-270
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• 2012

Ascorbic acid (Vitamin C) becomes unstable in the aqueous phase by oxygen, light and alkali, etc. The properties are limited in application to cosmetics. The most important factor that determines the destabilization of ascorbic acid in the aqueous phase was tried to understand considering its molecular deformation and degradation. In this study, we changed the polyols and emulsification technique for the stability of ascorbic acid. Then we observed the color and concentration change of ascorbic acid at room temperature and high temperature ($42^{\circ}C$) for 6 weeks and identified the stability using HPLC regularly. As a result, we found that glycerin was the most appropriate polyol for stability of the ascorbic acid. Also the technique of nonaqueous emulsification stabilized ascorbic acid than P/S emulsification. Also, P/S emulsification, glycerin was more stable than propylene glycol. By the results we suggest that ascorbic acid could be stabilized by nonaqueous emulsification method and this data could be applied to stabilization methods for cosmetic products.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.