• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.108-111
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• 2005

Studies were conducted to develop new breeding resources using wild soybean (Glycine soja Sieb. & Zucc.) species. In 132 wild soybeans, the average crude protein content was $45.4\%$, ranged from $37.4\%\;to\;50.2\%$ and average crude oil content was $9.3\%$ showing lower than cultivated soybean. The average total amino-acids content was $19,214\;{\mu}g/g$, containing $252\;{\mu}g/g$ of methionine and $103\;{\mu}g/g$ of cysteine, a sulfur containing amino-acid. In ratio of individual amino-acids, the glutamic acid, methionine and cystein content was $16.1\%,\;1.3\%,\;and\;0.5\%$, respectively. The correlation between total amino-acid and sulfur containing amino-acid was not significant. Total isoflavone concentration was, on average, $1,105\;{\mu}g/g$ in wild soybean germplasm. As a result of comparison with total isoflavone and genestein contents, significant positive correlations were observed between total isoflavone and genistein concentration.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.187-194
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• 2013

This study was carried out to investigate the quality characteristics and antioxidant activity of fermented milk containing mushroom (Phellinus baumii, Ganoderma lucidum, and Lentinus edodes) extracts. As the ratio of the mushroom extract increased, the pH of the fermented milk decreased proportionally and titratable acidities increased significantly. The number of lactic acid producing bacteria was the highest in the fermented milk sample containing 1.0% Lentinus edodes extract. The DPPH and ABTS radical scavenging activities of the fermented milk containing mushroom extracts were higher than that of the controls. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the milk samples subjected to treatments with and without the addition of mushroom extracts during the storage period. From the sensory evaluation of the fermented milk samples containing mushroom extracts, the color, flavor, taste, texture, and overall acceptability of the fermented milk sample containing 1.0% Lentinus edodes extract was found to be considerably better than those of the other groups. In conclusion, the present study indicated that the fermented milk containing mushroom extracts could be used as a functional antioxidant containing food.

• Korean Journal of Soil Science and Fertilizer
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• v.25 no.1
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• pp.52-56
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• 1992

1. Application of N.P.K compound fertilizer increased N.P.K contents in soils and application of peat and Miwon organic fertilizer showed the trend of increasing N contents in soils also. 2. N, Ca and Mg contents in radish leaves(top) were higher than in radish(bottom) but P content was revered. And application of N.P.K compound fertilizer always incresased N content in radish plants regardless of any other fertilzer addition. 3. Application of N.P.K compound fertilizer increased N.P.K contents in cabbage plants more compare to no application of N.P.K compound fertilizer regardless of other fertilizer application. 4. Plant growth status and yield (fresh weight) of radish and cabbage revealed that every fertilizer application increased plant growth and yield compared to no fertilizer application, but N.P.K compound fertilizer showed higher increment compared to organic matter fertilizer application except Miwon(2 level)treatment. However, organic fertilizer application together with N.P.K compound fertilizer level recommended showed the highest in radish and cabbage yield. 5. Effects of four organic fertilizer on yields(fresh weight) of radish and cabbage were in the order of Miwon organic fertilizer ${\geq}$ Biovin organic fertilizer > Compost ${\leq}$ Peat.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.17-24
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• 2012

The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at $20^{\circ}C$. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.460-468
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• 2011

We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.957-963
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• 2013

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.294-300
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• 2006

This study was carried out to evaluate the possibility of citron seed as industrial resource by analyzing chemical properties and the antioxidant activity. Crude lipid content of citron seed was $35.29{\pm}0.18%$. Total mineral content in citron seed was 1171.64 mg/100g and the potassium content ($637.99{\pm}5.38mg/100g$) was the highest. The contents of total phenols and flavonoids in citrus seed were $24.44{\pm}1.10mg/100g$ and $2.27{\pm}0.18mg/100g$, respectively. The electron donating ability using DPPH, hydroxy radical scavenging activity and SOD-like activity were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. It was higher activity at pH 1.2 than pH 4.2. During the storage of soybean oil, the peroxide and acid values of the oil were significantly increased regardless of addition of citron extract. But antioxidant activity of soybean oil added with ethanol extract from citron seed was superior to that of control (sample with no addition) at 16 days of storage.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.32 no.2A
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• pp.123-130
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• 2012

A cooling system is indispensable for the fossil and nuclear power plants which produce electricity by rotating the turbines with hot steam. A cycle of the typical cooling system includes pumping of seawater at the intake pump house, exchange of heat at the condenser, and discharge of hot water to the sea. The cooling type of the nuclear power plants in Korea recently evolves from the conventional surface intake/discharge systems to the submerged intake/discharge systems that minimize effectively an intake temperature rise of the existing plants and that are beneficial to the marine environment by reducing the high temperature region with an intensive dilution due to a high velocity jet and density differential at the mixing zone. It is highly anticipated that the future nuclear power plants in Korea will accommodate the submerged cooling system in credit of supplying the lower temperature water in the summer season. This study investigates the approach flow patterns at the velocity caps and discharge flow patterns from diffusers using the 3-D computational fluid dynamics code of $FLOW-3D^{(R)}$. The approach flow test has been conducted at the velocity caps with and without a cap. The discharge flow from the diffuser was simulated for the single-port diffuser and multi-ports diffuser. The flow characteristics to the velocity cap with a cap demonstrate that fish entrainment can significantly be minimized on account of the low vertical flow component around the cap. The flow pattern around the diffuser is well agreed with the schematic diagram by Jirka and Harleman.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.226-230
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• 1994

In order to compare fall cultivars of Chinese cabbage for kimchi preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic' had the heaviest average weight and `Chungsan' was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat' had the highest water content and `Chungsan' had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at $4^{\circ}C$ for $40^{\circ}C$ Says, of which pHs and total acid contents were measured and sensory characteristics were compared. Their pHs of `Lipdong' and `Taebok' were lowered most slowly and their pHs of all cultivars were lowered to less than pH 4.0 after the storage of 40 days. Their total acid contents of most cultivars were ranged from 0.55 to 0.59% after the same period. It was shown from the result of sensory eva uation that `Karaksin-1' and `Olympic' were considered to be the best among fall cultivars of Crinese cabbage for kimchi preparation.