• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.49-58
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• 2008

This research was carried out to use green tea leaves powder for scavenging effects of volatile organic compounds on the UV varnishes and adhesives of fancy cherry veneer overlaid on the PF resin bonded Meranti plywood. The results are as follows: 1) Green tea leaves contained 9.85% of polyphenol compounds. 2) FT-IR results showed green tea leaves had effects to react with benzaldehyde and ethyl hexyl alcohol to form a chemical bond. 3) 2.5% of green tea leaves powder content was proper for scavenging effect on the UV varnishes and adhesives of fancy veneer overlaid on the PF resin bonded plywood 4) 20 liters small chamber test indicated excellent emission speed results such as $0.089mg/m^2hr$ of TVOC and $0.001mg/m^2hr$ of HCHO (on 7th day), as compared with standard (less than $0.1mg/m^2hr$ of TVOC and $0.015mg/m^2hr$ of HCHO emission are the excellent grade).

• The Korean Journal of Pharmacology
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• v.31 no.1 s.57
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• pp.135-140
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• 1995

Glycation occurs by covalent binding between the carbonyl group of monosaccharides and the epsilon amino group of amino acid. It can alter the physiological function of proteins and causes the development of diabetic complications. In this study, the influence of glycation on protein binding of warfarin and dansylsarcosine was studied by equilibrium dialysis which was performed for 3 hours at $37^{\circ}C$ in the water bath. The high glycated albumin which contained $50{\pm}16%$ of glycated albumin bound less than natural albumin which contained $8.5{\pm}5.28%$ of glycated albumin, if drugs concentration were more than the albumin concentration. But only warfarin binding showed a significant difference of 6% (P<0.05) when the molar concentration ratio of warfarin per albumin was 3. In consideration of low therapeutic concentrations, low glycated albumin concentrations in the body, and rapid elimination of excessive free drugs, these small increaes of free warfarin concentrations by glycation of albumin are not considered as risk. factors for drug intoxication for diabetics, if renal functions are intact.

• Food Science and Preservation
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• v.12 no.3
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• pp.204-208
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• 2005

This study was conducted to investigate the effects of temperature and packaging on the quality characteristics of hot-water extract from Acanthopanax senticosus. The herb samples, ground and sifted($8{\sim}20$ mesh), were extracted by a boiling($100^{\circ}C$) water under the atmospheric pressure for 2 hrs. The extract was packed with out nylon PE(0.08 mm) pouch and kept under the condition(40 and $60^{\circ}C$) for 10 days. The reduction of turbidity, pH, polyphenol amount and DPPH radical scavenging activity of extract were retarded by packaging under the low temperature. Titratable acidity was increased with packaging at high temperature. Soluble solid content was not affected by packaging and temperature condition. The changes of quality characteristics followed the first-order reaction rate. Arrhenius equation was applied to determine the effects of temperature on the reaction rate constant, showing high $R^2$. These results suggested that packaging under lower temperature can be utilized for maintaining the quality of A senticosus extract.

• Food Science and Preservation
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• v.12 no.6
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• pp.511-515
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• 2005

The responses of 'Tsugaru' apple and 'Baekhyang' peach fruits treated with 1-MCP, the ethylene inhibitor, were compared. In Tsugaru apple fruits, the reduction of flesh firmness and titratable acidity were significantly retarded for 2 weeks by the treating fruits with 1 or 5 ppm of 1-MCP immediately after harvest The respiration decreased continually for 2 weeks and the onset of ethylene production were also retarded severely. However, in Baekhyang peach fruits, the effects of 1-MCP treatment on the respiration and ethylene production were only transient and the firmness reduction was retarded slightly by the repeated 1-MCP treatments. The responsiveness of the Baekhyang peach fruits on ethylene seems to be recovered rapidly after 1-MCP treatment. In case of Baekhyang fruits, the 1-MCP should be treated repeatedly for effective ethylene inhibition, and the ethylene accumulation should be avoided during the 1-MCP treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.549-554
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• 2003

This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{\circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.622-628
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• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.

• Horticultural Science & Technology
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• v.34 no.5
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• pp.761-770
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• 2016

This study investigated the variation in fruit characteristics between different triploid progenies derived from a cross between tetraploid and diploid grape cultivars, with the aim of developing high quality, labor-saving triploid grapes. No differences were found in fruit quality traits such as soluble solids content and titratable acidity, whereas significant variation was noted in cluster weight induced by a one-time application of GA3 (100 ppm) on the triploid progeny of different cross combinations. The cluster weight was higher in progeny obtained from 'Kyoho' ${\times}$ 'Sekirei' than for offspring derived from other cross combinations; deviation in the mean cluster weight was also small for 'Kyoho' ${\times}$ 'Sekirei' progeny. These results suggest that specific cross combinations, such as 'Kyoho' ${\times}$ 'Sekirei', can be used to efficiently breed new, labor-saving seedless grape cultivars.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.198-203
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• 1997

The ground persimmon puree was treated with two kinds of commercial polysaccharide hydrolyzing enzymes (Viscozyme and Celluclast) in order to study their effects on the extraction yield, viscosity, color, titratable acidity and sugars. Hydrolysis with Viscozyme which has enzymatic activity of arabinase, cellulase, xylanase, hemicellulase and ${\beta}-glucanase$ significantly increased the extraction yield, L-value and reducing sugar and decreased in viscosity by treatment for 10 min at $50^{\circ}C$. The extraction yield of the juice was increased from 42.7% to 80% by Viscozyme while the Celluclast to 73.3%. On the other hand, the sensory properties of persimmon-like flavor, scarlet and orange color were greatly improved for the juice hydrolyzed with Viscozyme for 60 min.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.51-56
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• 1997

Effects of mustard seed (Brassica juncea) on the preservation of soup for Naengmyon were investigated, and morphological changes of E. coli treated with extract of mustard seed were examined. Titratable acidity of soup for Naengmyon treated with mustard seed was higher than that of control at initial stage, but became lower than control after 24 hours of preservation. The number of bacteria and E. coli in soup for Naengmyon added with mustard seed was lower than that of control, and the more mustard seed was added, the less bacteria and E. coli were observed. The content of volatile basic nitrogen (VBN) increased during preservation of soup for Naengmyon. The VBN content of soup for Naengmyon added with mustard seed was higher than that of control, and the more mustard seed was added, the lower VBN was detected. Scanning eletron microscopys of E. coli treated with extract of mustard seed showed that cell surface was distorted with shrinked cell mass.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.470-473
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• 2005

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.