• Title/Summary/Keyword: 적양파

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Screening of Antibrowning Agents for Minimally Processed Vegetables (최소가공채소류에 적합한 갈변방지제의 선발)

  • Park, Woo-Po;Cho, Sung-Hwan;Lee, Dong-Sun
    • Korean Journal of Food Science and Technology
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    • v.30 no.2
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    • pp.278-282
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    • 1998
  • Peeled garlic, soybean sprouts, cut onion and cut green pepper were treated by dipping in solutions of different antibrowning agents, and then stored at $10^{\circ}C$. Surface color and polyphenol oxidase activity of produce were measured through the storage. Tested antibrowning agents include ascorbic acid, citric acid and allyl isothiocyanate. The commodities showed different responses to the antibrowning agent solutions; 1% citric acid for peeled garlic, 1% ascorbic acid for soybean sprouts, 2% citric acid for cut onion, and 1% ascorbic acid for cut green pepper showed better retardation in browning than the other treatments for respective product. For peeled garlic, surface browning was concomitant with increase in polyphenol oxidase activity during storage. On the other hand, there was no positive correlation between surface browning and polyphenol oxidase activity for the other stored products.

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Characteristics of Flavor and Functionality of Bacillus subtilis K-20 Chunggukjang (Bacillus subtilis K-20에 의한 청국장의 향미성분 및 기능성식품에 관한 연구)

  • Kim, Young-Sook;Jung, Hyuck-Jun;Park, Young-Sook;Yu, Tae-Shick
    • Korean Journal of Food Science and Technology
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    • v.35 no.3
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    • pp.475-478
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    • 2003
  • Bacillus subtilis K-20 chunggukjang is widely used in making soy sauces and bean pastes which are Korean traditional fermented foods. Bacillus subtilis K-20 chunggukjang was cultured, and fermented at $40^{\circ}C$ and 90% humidity for 96 hr after homogenizing with garlic, garlic and onion, and garlic, onion, and ginger. As a result, a product with pizza flavor and taste was obtained from Bacillus subtilis K-20. This product could be used as a functional food to promote immunity.

Experimental Study on the Drawbar Pull and Structural Safety of an Onion Harvester Attached to a Tractor (트랙터 부착형 양파수확기의 작업 속도에 따른 견인 부하와 구조 안정성에 관한 실험적 연구)

  • Shin, Chang-Seop;Kim, Jun-Hee;Ha, Yu-Shin;Park, Tusan
    • Journal of the Korean Society of Manufacturing Process Engineers
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    • v.18 no.4
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    • pp.16-25
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    • 2019
  • Recently, due to labor shortages in rural areas within South Korea, the demand for upland-field machinery is growing. In addition, there is a lack of development of systematic performance testing of upland-field machinery. Thus, this study examined structural safety and drawbar pull based on soil properties, as a first step for systematic performance testing on the test bed. First, the properties of soil samples from 10 spots within the experimental site were examined. Second, the strain was measured and converted into stress on 8 points of an onion harvester that are likely to fail. More specifically, the chosen parts are linked to the power, along with the drawbar pull, using a 6-component load cell equipped between the tractor and the onion harvester. The water content of the soil ranged between 5.7%-7.5%, and the strength between 250-1171 kPa. The test soil was subsequently classified into loam soil based on the size distribution ratio of the sieved soil. The onion harvester can be considered as structurally safe based on the derived safety factor and the drawbar pull of 115-1194 kgf, according to the working speed based on agricultural fieldwork.

Does the Edible Sweetener Aspartame Stimulate Plant Growth? (식용 감미료인 아스파탐은 식물의 성장을 촉진하는가?)

  • Donggiun Kim
    • The Journal of the Convergence on Culture Technology
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    • v.9 no.3
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    • pp.601-606
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    • 2023
  • The edible sweetener aspartame is formed from the synthesis of asparagine, one of the amino acids, and phenylalanine. It is a protein ingredient that produces sweetness 200 times higher than sucrose, and is used as a diet product because it is a substance that can replace sugar. Although the effects on animals and humans have been well studied, no studies have been conducted on plant metabolism. In this study, the effect of aspartame metabolism was tested using germinated onion, bean sprouts, and Kalanchoe. The three types of plants with germinated roots showed rapid growth in the early stage of treatment with 1mM aspartame, and showed a nutrient supply effect due to the effect of amino acids, which are constituents. However, when treated for 4 weeks, symptoms similar to lateral roots appear in the form of lignification in onions, the effect of quickly withering is seen in bean sprouts, and senescence of roots appears in 12-week-old Kalanchoe. All of them show accelerated aging after the growth phase. This shows that, among the two amino acids, asparagine is related to auxin generation that induces rapid growth, and it is thought to be the result of lignification due to the effect of phenylalanine.

Effects of Allium Vegetable Intake on Levels of Plasma Glucose, Lipid and Minerals in Streptozotocin Induced Diabetic Rats (Allium속 식용식물의 섭취가 Streptozotocin 유발 당뇨 흰쥐의 혈당, 지질 및 무기질 수준에 미치는 영향)

  • Ahn, Young-Mi;Lim, Sook-Ja;Han, Hye-Kyoung;Choi, Sung-Sook
    • Journal of Nutrition and Health
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    • v.39 no.5
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    • pp.433-443
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    • 2006
  • The effects of Allium vegetables on blood glucose levels and lipid metabolism in streptozotocin (S12) induced diabetic rats were investigated. Diabetes mellitus was induced by S1'2 injection (45 mg/kg 5.w.) into the tail vein. Sprague-Dawley rats weighing $220\;{\pm}\;10\;g$ were randomly assigned to 7 groups: normal, S1'2-control and five Allium groups (Allium cepa, Allium fistulosum, Allium sativum, Allium tuberosum and Allium victorialisL Normal and S12control groups were fed an AIN-93 diet and five Allium groups were fed a modified diet containing. 10% Allium powder each for 4 weeks. Body weight, diet intake, food efficiency ratio (FER) and organ weights- were monitored. Activities of aspartate aminotransferase (AST) & alanine aminotransferase (ALT) were observed: Plasma lev~ls of glucose, free fatty acid, triglyceride and HDL-cholesterol were analyzed. Levels of glycogen, cholesterol and triglyceride in liver were determined. Levels of malondialdehyde (MDA) in liver, lung, kidney, and pancreas were assayed. The hepatic contents of chromium (Cr) , iron (Fe), zinc (Zn) and manganese (Mu) were measured. The Allium sativum group had weight gain and suppressed a hypertrophy of the kidney significantly. The activity of ALT was significantly lowered in the diabetic groups except Allium sativum group compared to STZ-control group. The Allium sativum and Allium tuberosum groups showed the hypoglycemic effects at 4 weeks. There were no significant differences between the control and all the other diabetic groups in the plasma levels of cholesterol, HDL-cholesterol, triglycerides and free fatty acids. Most of the Allium groups except Allium fistulosum were observed significantly lowered level of MDA in the lung compared to STZ-control group. The diabetic rats fed the Allium cepa and Allium sativum have shown significantly lowered hepatic Zn contents. The results suggested that the intake of the Allium vegetables may be effective in the antihyperglycemia by lowering blood glucose levels.

Antioxidative and Hair-growth-promotion Effects of a Fermented Compound Composed of Five Materials (발효 5종 혼합물의 항산화 및 모발 성장 촉진 효과)

  • Lee, Ha Neul;Ha, Bae Jin
    • Journal of Life Science
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    • v.28 no.6
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    • pp.663-670
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    • 2018
  • This study was performed to confirm the antioxidative and hair-growth-promotion effects of a fermented compound composed of five materials, namely Allium cepa, Cucurbita spp., Glycine max Merr., Pinus sylvestris leaf, and Sesamum indicum. An additional compound composed of two materials was composed of Allium cepa and Cucurbita spp. Antioxidative effects were measured based on DPPH radical-scavenging activity and total flavonoid content. Fermented 5-type natural compounds (5NC) showed higher DPPH radical-scavenging activity and flavonoid content than those of fermented 2-type natural compounds (2NC). Hair-growth promotion was demonstrated in vivo. Alkaline phosphatase (ALP), oid contentontenteptidase phospactivity, and macroscopic observation were measured. Experimental animals were divided into four groups based on the samples they were administered: water, pansildil (P-CON), 5NC, and 2NC. Samples were administered orally once a day at a fixed time for four weeks. Both ALP and ${\gamma}eeksactivity$ increased in the 5NC group compared with the 2NC group. In macroscopic observation, the P-CON group grew the most and were most similar to the state before shaving. The 5NC group grew hair similar to the P-CON group. In all the results, the 5NC group showed greater antioxidative and hair-growth-promotion effects than the 2NC group. Consequently, 5NC could be used as an ingredient for hair-growth promotion.

Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiary Ingredients (부재료를 달리하여 제조한 김치의 소비자 기호도 및 관능적 특성)

  • Park, So-Hee;Lee, Jong-Ho
    • Korean journal of food and cookery science
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    • v.22 no.3 s.93
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    • pp.370-378
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    • 2006
  • This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

A Study on Diesel Spray and Flame by Rapid Compression Machine (급속압축장치에 의한 디이젤 분무 , 화염의 연구)

  • 안수길
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.19 no.1
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    • pp.40-45
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    • 1983
  • The paper describes an experimental investigation of axisymmetric diesel spray and flame which is held in rapid compression machine (RCM) with electromagnetic single injection nozzle. The axisymmetric diesel spray and flame are taken with high speed photograph and analysis it with image processor. The data presented include fuel concentration of spray, flame temperature, soot concentration of flame in axial and radial direction at a moment and compared it with each other.

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Effects of Onion Peel Extracts on Blood Circulation in Male Smokers (양파껍질추출물의 섭취가 남성 흡연자의 혈행개선에 미치는 효과)

  • Lee, Hye-Jin;Lee, Kyung-Hea;Cha, Young-Jun;Park, Eun-Ju;Shin, Min-Jeong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.12
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    • pp.1790-1799
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    • 2010
  • A controlled and double blinded trial was performed to evaluate the effects of OPE supplementation on blood circulation in healthy male smokers. The study population consisted of 92 healthy male smokers aged $44.4{\pm}7.8$ years. The supplement group (n=49) received OPE containing 100 mg quercetin/day for 10 weeks, while the control group (n=43) received placebo powders. The prothrombin time and activated partial thromboplastin time increased significantly after OPE consumption, indicating the attenuated blood clot formation by OPE. In conclusion, these results indicate that the daily consumption of OPE (containing 100 mg quercetin) for 10 weeks exerts significant health benefits through the modulation of physiological functions including the blood circulation in male smokers.

온라인 증권거래 서비스의 고객만족 요인에 대한 실증적 연구

  • Choe, Don-Hwang;Hong, Jae-Beom;Yang, Jeong-Sik
    • Proceedings of the Korea Association of Information Systems Conference
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    • 2005.05a
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    • pp.161-175
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    • 2005
  • 본 연구에서는 온라인 증권거래 서비스 품질과 고객만족 나아가 고객행동을 분석한 연구이다. 이를 위해 설문조사를 실시하였으며 조사원이 직접 증권사 객장을 방문하여 운라인 증권거래경험이 있는 고객을 대상으로 설문조사를 실시하였다. 이를 위해 40개 증권사, 420여개설문이 회수되었다. 분석결과, 첫째, 온라인 증권거래를 이용하는 고객층을 분석하면, 여성보다는 남성이 온라인 증권거래를 활발히 이용하고 있으며 연령별로는 40대, 50대, 30대 순으로 나타났으며 직업은 대부분 근로생활자가 많이 활용하고 있는 것으로 나타났으며 전체 50%이상이 매일 접속하고 거래하는 것으로 나타났으며 운영 규모는 1천만원이하가 다수로 나타났다. 둘째, 온라인 증권거래 서비스 품질요인으로 지각된 신뢰성, 지각된 편의성, 지각된 유형성, 지각된 응답성 순으로 고객만족에 영향을 미치는 것으로 나타났다. 지각된 신뢰성은 약속된 서비스를 정확하게 수행하는 능력에 대한 지각으로 나타내며, 지각된 편의성은 온라인증권거래를 이용하기에 얼마나 용이한 지에 대한 지각을 나타낸다. 지각된 유형성은 물적 시설, 장비, 사람, 의사소통 도구의 외형과 같은 부분에 대한 지각을 나타내는 것이다 지각된 응답성은고객을 돕고 즉각적인 서비스를 제공하려는 의지에 대한 지각을 나타낸다. 마지막으로 고객만족은 재이용이나 구전의도에 긍정적인 효과를 미치는 것으로 나타났다. 이러한 결과는 고객지향적인 온라인 증권거래 서비스 시스템 구축 및 운영이 이용확대에 중요한 요인임을 제시한다. 본 연구는 온라인 증권거래에 대한 고객만족의 탐색적인 연구로써 보다 심도 있는 연구를 위한 기초를 제공하였다는 점과 온라인 증권거래 성과측정요소로써 고객만족에 영향을 미치는 요인을 제시했다는 점에서 의미를 지닌다.에 의해 유도된 single-strand 절단을 억제하였다. 이상과 같이 간세포 일차배양에서 양파추출물은 t-BHP에 의해 유발된 간독성, 간세포 생존율 감소, 지질과산화를 농도 의존적으로 억제시켰고 또한 t-BHP에 의해 억제된 GSH-Px, GSH-Rd 및 catalase의 활성을 증가시켰다. 이와 같이 양파추출물의 간보호 및 항산화 효과는 항산화 효소, 특히 catalase의 활성 증가와 hydroxyl radical에 의해 유도된 산화억제 및 이에 따른 지질과산화 억제에 기인하는 것으로 사료된다.chno-economic paradigm)의 시각에서 제시하는 한국경제의 성장 ${\cdot}$ 고용 ${\cdot}$ 분배를 위한 정책방향은 다음과 같은 동태적발전과정으로 요약할 수 있다 : 기초과학연구능력 확충 ${\rightarrow}$ 소화 ${\cdot}$ 흡수 ${\cdot}$ 개량 ${\rightarrow}$ 토착화 능력의 배양 ${\rightarrow}$ 자체기술개발, 선진기술 도입, 산업간 및 산업내 기술확산, 국제기술협력 ${\rightarrow}$ 기술혁신의 촉진 ${\rightarrow}$ 총요소생산성과 기업경쟁력(자원 및 역량, 프로세스 경쟁력, 품질경쟁력, 시장경쟁력, 고객성과, 시장성과, 재무성과)의 제고 ${\rightarrow}$ 가격경쟁력(임금, 금리, 물류비용, 환율 등)과 비(非)가격경쟁력(디자인, 에프터서비스, 품질, 운송 등)의 제고 ${\rightarrow}$ 국가경쟁력의 제고 ${

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