• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.239.1-239.1
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• 2007

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.11a
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• pp.159-159
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• 2020

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.516-525
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• 2010

Flaxseed has recently gained attention as a functional food. In this paper, physicochemical analyses of flaxseed and its oil were performed. Crude fat content ranged from 37~43%, moisture 0.2~6.8%, carbohydrate 30~35%, crude protein 18~23%, and crude ash 3~4%. Flaxseed is also an important source of dietary fiber. The TDF(total dietary fiber) contents of the flaxseed samples were 28~31%, and the SDF(souble dietary fiber) content of roasted flaxseeds was higher than that of raw flaxseeds. The major minerals found in flaxseed were calcium, potassium, magnesium, and phosphate. The flaxseeds were rich in ${\gamma}$-tocopherol with 234.3 mg/kg in raw brown flaxseed and 134.1 mg/kg in raw gold flaxseed, respectively. Roasted flaxseeds showed slightly lower vitamin and amino acid contents than those of the raw samples. The iodine, saponification, and acid values of brown flaxseed oil were 204.1 g/100 g, 193.6 mg/g, and 1.59 mg/g, and for gold flaxseed oil were 203.0 g/100 g, 189.9 mg/g, and 2.35 mg/g, respectively. ${\alpha}$-Linolenic acid(ALA, C18:3n-3) was highly concentrated in the flaxseed oil, which constituted about 55.5~56.1% of total fatty acids. Thus, flaxseed oil is a good source of omega-3 fatty acids and beneficial for the heart. Flaxseed contains high levels of dietary fiber including lignans, as well as minerals and vitamins, which may have antioxidant actions and help protect against certain cancers.

• Food Science and Preservation
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• v.13 no.2
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• pp.216-222
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• 2006

Microwave energy (2450 MHz) was applied to extract health-effective component (HEC) from grape seed. Three different solvents approved for grape seed extract such as water, ethanol and acetone, were confirmed in their microwave-heating properties and by which extraction efficiencies were determined. Microwave-assisted extraction (MAE) was performed under different parameters; microwave power : (0, 50, 100 and 150), time : (1, 3, 5, 7, and 9 min), the sample to solvent ratio : (1:20, 1:10, 1:5 and 1:2.5), and particle size(whole, 20, 40 and 60 mesh) and the subsequent extracts were used for determining their physicochemical properties, such as total yield : (TY), total phenolics : (TP), catechin content : (CC), electron donating ability : (EDA), and browning color. The heating properties of solvent demonstrated the optimal ranges of microwave and time as 100 W and 2 to 6 min. The TY and HFC content were higher with increasing powers in water and ethanol solvent, while HFC content were lower in acetone at over 100 W. The longer of extraction time up to 5 min, the higher extraction efficiency. Based upon the overall MAE efficiency and solvent recovery, it was found optimal to use 10 times volume of ethanol for 10 mesh of seed particle at 100 W.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.77-77
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• 2018

미역의 뿌리부분인 미역귀에는 알긴산과 후코이단 성분이 풍부하고 고혈압과 당뇨등과 같은 성인병을 예방하는데 도움이 된다. 후코이단은 미역과 다시마 같은 갈조류에서 추출된 천연물질로 특히 면역력을 활성화하고 항암작용으로 잘 알려져 있다. 알긴산 등 유용성분이 함유된 것으로 알려진 미역귀의 유용성분을 분석하여, 향후 미역귀를 활용한 제품개발의 기초자료를 제공하고자 본 연구를 수행하였다. 본 연구에 사용된 미역귀는 2015년 12월 완도 금일수산에서 제공받아 연구재료로 활용하였다. AOAC방법에 따라 분석한 미역귀의 일반성분은 수분이 대부분을 차지하였으며, 조섬유와 가용성 무질소물 함량이 높게 나타났다. 이는 시료로 사용한 미역귀가 수확 후 바로 냉동보관 되어서 수분함량이 높은 것으로 보여진다. 유리당은 미역귀 1g에 증류수를 가하여 $60^{\circ}C$에서 4시간 추출 한 후, 원심분리(3,000 rpm, 30 min)하여 $0.45{\mu}m$ membrane filter (Millipore Co., USA)로 여과한 여액을 HPLC (High Performance Liquid Chromatography)를 이용하여 분석한 결과, 미역귀의 유리당은 Galactose 1종만이 검출되었다. 미역귀의 구성아미노산과 유리아미노산은 $0.45{\mu}m$ membrane filter로 여과하여 얻은 여액을 일정량 취하여 AccQ-Tag 시약을 사용하여 유도체화 시킨 후 HPLC로 분석하였다. 미역귀의 구성아미노산은 glutamic acid, aspartic acid, alanine, lysine, threonine, valine, arginine 순으로 높은 함량을 나타내었으며, 유리아미노산은 glutamic acid, alanine, threonine, arginine, lysine 순으로 높은 함량을 나타내었다. 미역귀의 유리아미노산함량은 표고에 비하여 현저히 낮은 함량이 나타났으며, 주요아미노산은 해조류의 풍미를 대표하는 아미노산인 glutamic acid와 alanine으로 나타났다.

• 발명특허
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• v.37 no.1
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• pp.56-61
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• 2012

합금발명은 특허요건 판단 시 고려해야 할 여러 가지 사항이 존재하며, 바라보는 관점에 따라 선택발명으로 볼 수 있고, 수치한정발명으로도 볼 수 있다. 이런 특수성으로 인하여 합금발명은 특허요건을 정확히 판단하기가 비교적 어려운 발명이라고 할 수 있다. 따라서 합금발명의 특허요건 판단 시 합금성분, 합금성분의 조성범위, 합금성분의 조직상태, 그 합금만이 가지고 있는 고유한 성질 및, 또는 용도인 유용성을 어떻게 조합하여 판단하여야 하는지 살펴보고, 보다 정확한 판단을 하기 위하여 합금발명의 특허요건을 선택발명의 특허요건, 수치한정발명의 특허요건과 비교하여 보자.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.126-127
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• 2002

$\omega$-3계 고도 불포화 지방산은 이미 그 유용성이나 인체에 작용이 잘 알려져있다. $\omega$-3계의 대표적인 DHA와 EPA는 기능성 식품으로 자리를 인정받고 있다. DHA는 뇌조직을 구성하는 지질성분의 25%이상을 차지하며, 눈과 신경계에 필수 불가결한 성분으로 부족시는 이들의 기관에 장애를 초래하기도 한다. EPA는 동맥경화나 심장혈관 관련 질환에 그 예방효과가 있는 것으로 보고되고 있다. (중략)

• 발명특허
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• v.36 no.12
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• pp.62-66
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• 2011

합금발명은 특허요건 판단 시 고려해야 할 여러 가지 사항이 존재하며, 바라보는 관점에 따라 선택발명으로 볼 수 있고, 수치한정발명으로도 볼 수 있다. 이런 특수성으로 인하여 합금발명은 특허요건을 정확히 판단하기가 비교적 어려운 발명이라고 할 수 있다. 따라서 합금발명의 특허요건 판단 시 합금성분, 합금성분의 조성범위, 합금성분의 조직상태, 그 합금만이 가지고 있는 고유한 성질 및, 또는 용도인 유용성을 어떻게 조합하여 판단하여야 하는지 살펴보고, 보다 정확한 판단을 하기 위하여 합금발명의 특허요건을 선택발명의 특허요건, 수치한정발명의 특허요건과 비교하여 보자.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Current Research on Agriculture and Life Sciences
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• v.15
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• pp.83-91
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• 1997

Phenolic acids are regarded as harmful materials in food and environment science. But recently, regarded as useful materials by their characteristics which bind metal ions and have pharmaceutical effect. It was necessary to remove or recover phenolic acids from solutIon containing phenolic acids. Continuous fixed-bed adsorption was adapted in order to separate phenolic acids from diluted solution and the breakthrough curve was predicted by nonlinear curve fitting method. The larger bed length showed the longer breakpoint time and the slow mass transfer coefficient. Ferulic acid among the phenolic acids was passed through the breakpoint first and the second and. third were p-coumaric acid and gallic acid. These orders were caused by not only ionic strength between adsrobent and adsorbate but also molecular weights.