• Food Science of Animal Resources
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• v.28 no.4
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• pp.505-511
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• 2008

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$ over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p<0.05) in chickens fed with the T2 and T3 diets compared to the control and T1 diets. All treatments with mugwort diets tended to have decreased VBN values for chicken breast and thigh compared to control. As storage time increased, VBN was increased for all chickens (p<0.05). No significant differences in TBARS were observed among all treatments at 0 wk. TBARS values were reduced with the T2 and T3 diets and initially increased from 0 through 3 wk, then abruptly decreased at 4 wk. Dietary mugwort supplementation resulted in increased stearic acid (excepted T2) and oleic acid and decreased linoleic acid. Stearic acid in thigh meat was decreased in the T1, T2 and T3, however linoleic acid levels tended to increase with mugwort powder supplementation. It is concluded that dietary mugwort has a positive effect on increasing unsaturated fatty acid contents and decreasing saturated fatty acids.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.472-478
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• 2010

The effects of rosemary and $\alpha$-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg $\alpha$-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg $\alpha$-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at $4^{\circ}C$ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and $\alpha$-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher $a^*$), while no differences in $L^*$ and $b^*$ values were found. A synergistic effect was obtained from the combination of rosemary with $\alpha$-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.976-982
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• 1998

The effects of the glycoprotein (PAG) isolated from Pteridium aquilinum on the immune function was examined in mice. PAG was intraperitoneally administered into BALB/C mice for 14 days and the antibody forming ability to hen egg lysozyme (HEL) and the blastogenic responses of splenocytes were measured. PAG treatment significantly increased antibody formation to HEL in a dose-dependent manner. Blatogenesis of splenocytes in response to lipopolysaccharide (LPS, B-cell specific mitogen) or phytohemagglutinin (PHA, T-cell specific mitogen) was also increased after treatment with PAG, indicating that the PAG increases both humoral and cellular immunities. To examine whether the immune function of PAG was via a direct effect on the lymphocytes, splenocytes were isolated from BALB/C mice, exposed to various concentrations of PAG in vitro and the blastogenic responses were measured. In vitro exposure to PAG significantly increased blastogenesis of splenocytes to LPS up to $500{\;}{\mu}g/kg$, whereas the blastogenic response to PHA was not altered by PAG treatment. To identify the fraction responsible for the increase in the immune function, the effect of periodate digest, pronase digest or purified polysaccharide on the antibody production to HEL was examined. Crude protein fraction of PAG significantly increased the antibody formation to HEL. On the other hand, both crude and purified polysaccharide fractions did not have any effects on the antibody production ability. These data indicated that 1) PAG increased both humoral and cellular immune functions, 2) the increase in humoral immunity was probably via a direct action of PAG on lymphocytes and 3) the protein portion of PAG was responsible for the increase in humoral immunity.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1140-1144
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• 2002

Molecular relaxation behaviors of crystalline glucose anhydrous, crystalline glucose monohydrate, and amorphous glucose with different particle sizes were observed by measuring spin-spin relaxation time constant $(T_2)$ at the temperature range of $-20\;to\;110^{\circ}C$ using temperature-controlled low field nuclear magnetic resonance spectroscopy. No change in $T_2$ values of crystalline glucose anhydrous was observed throughout the temperature range, whereas $T_2$ values of crystalline glucose monohydrate and amorphous glucose increased from around $45\;and\;65^{\circ}C$, respectively. These results indicate that molecular mobility of crystalline glucose anhydrous does not change even at temperature higher than $100^{\circ}C$ and that the stability of powdered glucose could be improved by increasing the particle size of materials.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.320-330
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• 1978

Riced dehydrated potato granules with a good reconstituton quality was made from Irish Cobber (IC) and Shimabara which are representative varieties in Korea. A part of IC potato granules was packed in small vinyl-bags while the rest, including some BHA (75ppm)-treated granules, was packed in $301{\times}407$ plain tin cans. These granules were stored in a room at room temperature, and their physico-chemical properties and lipid composition were studied. The color of the granules was measured with a Hunter-type Tristimules colorimeter. L, $a_L,$ and $b_L-values$ were respectively 83.8, -1.1 and 18.3. Variety and package-type did not affect the color. In general, it was darker than that of commercial wheat flour, but whiter than that of commercial defatted soy flour. At $100^{\circ}C$, the granules, irrespective of variety and package-type, absorbed water rapidly, and reached the maximum moisture content of $90{\sim}92%$ in 3 min., whereas they absorbed water more slowly at $8{\sim}14^{\circ}C$, and reached the maximum content of $72{\sim}74%$ in 5 minutes. Peroxide, TBA, carbonyl, acid, and iodine values of the granules after 3 months storage were respetively $150{\sim}460\;meq/kg,\;20{\sim}26,\;154{\sim}380$ micromole, $24{\sim}59,\;and\;70{\sim}78$. Except iodine values, all the chemical values were affected by variety and package-type. Ether and $CHCl_3-extracts$ of the granules from IC and Shimabara were subjected to GLC and TLC analyses. In case of IC, the major fatty acids were palmitic, stearic, and oleic (30.0, 18.8, 40.6), while in case of Shimabara they were palmitic, oleic, and linoleic acids (26.7, 39.6, 23.4%). The major lipid classes were, in both cases, triglycerides and phospholipids. Their contents were raspectively 19.1 and 43.1 (IC), and 30.1 and 37.4% (Shimabara).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4985-4994
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• 2011

The purpose of this study was to investigate the level of knowledge, health belief and sick role behavior, and the influencing factors on them among the patients with coronary artery disease. The study subjects were 168 patients diagnosed as having coronary artery disease at a university hospital during the period from July 1st, to August 31th, 2010. As a results, Based on the mean scores of knowledge about coronary artery disease according to the general characteristics, they were significantly higher in males than in females(p=0.033). The mean scores of health belief were significantly higher according to age decrease(p=0.043). The mean scores of sick role behaviors were significantly higher in females than in males(p=0.006), with their increasing tendency in the age range from 40's to 60's and decreasing tendency in the age over 70's(p=0.015), the group with religion were significantly higher than the one without(p=0.050). In terms of the mean scores of knowledge and sick role behaviors about coronary artery disease according to the related characteristics, there was a significant difference with the time period elapsed after diagnosed as coronary artery disease, frequency of admissions, perception about the disease, information gathering through mass com. but in terms of those of health belief, there was a not significant difference in all the variables. The significantly influencing factors on degree of knowledge by multivariate regression analysis included degree of perception about a disease, scores of sick role behavior, presence of coronary artery diseases in a family or friends, and the time period elapsed after diagnosed as having coronary artery disease. Those on health belief included age and scores of sick role behavior, and those on sick role behaviors included score of knowledge, perception about a disease, age, BMI, and religion. The results showed a significant difference with their general characteristics or coronary artery disease-related factors.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.4
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• pp.75-87
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• 2017

This study is the research about Okcheonjeong(玉泉亭) located in the backyard of Namhansanseong(南漢山城)'s temporary palace(行宮). Okcheonjeong was not only built by a government inside Namhansanseong but it was also representative garden which is shown the culture of the nobility. It became famous garden ruins recently because it has remained many carved stones. However, there has been no study about Okcheonjeong yet. We studied Okcheonjeong to establish basic knowledge by literature analysis and field investigation. We tried to discover garden style by deciphering carved stones, and estimate Okcheonjeong's location by documentary research. Sim, Sang-Gyu became Gwangjuyusu(廣州留守) in 1816, and he built Okcheonjeong on the backyard of Namhansanseong's temporary palace in 1817. It was located in the foot of a mountain beside a stream. It consisted of Pungaepok(楓靄瀑: waterfall), Chusudam(秋水潭: a little pond), and Okcheon(玉泉: a stone wall). The stone for sign stands in front of the entrance of Pungaepok to show Okcheonjeong, and there is Yeongyeondae(泠然臺) above the waterfall. We thought that Okcheonjeong was typical Imcheon-garden(林泉庭苑). Okcheonjeong is located in the foot of a mountain following Gamigyeong(歌薇逕) 60 meters so it was able to see the whole temporary palace from the Okcheonjeong. It was the garden pavilion of temporary palace, but it was used in semi public garden(半公的庭苑). Okcheonjeong is the only graden ruins which was located in Namhansanseong, so we have to preserve as cultural heritage. We expect to make use of primary datas to restore Namhansanseong soundly which was world heritage.

• Journal of Nutrition and Health
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• v.47 no.2
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• pp.145-156
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• 2014

Purpose: The purpose of this study was to establish accreditation systems of reliable educational materials for nutrition and dietary life which could be used in schools, workplace, and health promotion. Methods: The study was conducted from April 2011 to October 2011. Literature reviews, institutional visits, and telephone interviews were conducted. Expert meetings and advisory councils were held in order to receive feedback on development of the accreditation systems. A survey was conducted for the accreditation procedures on 143 professionals, including professors, researchers, health and medical experts, teachers, nutrition teachers, dietitians, and clinical nutritionists. Results: The final procedure of the developed accreditation system was finalized as follows: 1) receiving application twice per year 2) complete desk review (written evaluation) by three reviewers within two months, 3) board review (all board members) and decision, and 4) notification of results. The accreditation system is set for printed materials, web-site, and materials for activities. The certificate and accreditation mark is issued to the final certified educational materials. Expiration date is established only for the web-site form. The accreditation length lasts for two years, and can be extended by renewal application. Conclusion: The dietary and nutrition related materials, which are certificated by this accreditation system, could impart reliable information and knowledge to both learners and educators, and help them in effective selection of educational materials. Therefore, this accreditation system might be expected to increase satisfaction for teaching and learning about nutrition and healthy dietary life.