• Food Science and Preservation
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• v.20 no.3
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• pp.356-364
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• 2013

The nutritional composition, bioactive components and antioxidant activities of the first and second sprouts of Kalopanax pictus, Cedrela sinensis and Acanthopanax cortex were investigated to increase the utilization of these sprouts. The moisture and crude lipid contents of the first sprout were higher than those of the second sprout, and the crude fiber and carbohydrate contents were higher in the second sprout. The organic acid content of the first sprout was higher than that of the second sprout. The second sprout had higher free amino acid contents in K. pictus and C. sinensis, and the first sprout had a higher content in A. cortex. Especially, the second sprout of K. pictus and C. sinensis had a higher level of glutamic acid, which is a major taste component of foods, than the first sprout. The second sprouts of all the samples had higher mineral levels than the first sprouts. In contrast, the first sprouts had higher total polyphenol and flavonoid contents and showed a higher antioxidant activity level, except for the DPPH radical scavenging activity of the A. cortex. The results of this study show that the nutritive value of the second sprout was higher than that of the first sprout, but the bioactive components value of the second sprout was lower than that of the first sprout. Therefore, additional research is needed on the cultivation condition required to maintain the nutritive values and the antioxidant activities of these sprouts.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.544-548
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• 2014

This study was conducted to investigate the nutritional components and quality characteristics of the root of Allium hookeri grown in Korea and Myanmar. The root of A. hookeri grown in Hadong, Korea (KR), contained higher levels of carbohydrate, crude ash, and crude lipid, but the root of A. hookeri grown in Shan, Myanmar (MR), contained higher levels of crude protein and crude fiber. The free sugar and organic acid contents were higher in KR than in MR. Fructose, glucose, and sucrose were the major free sugars and arginine was the major free amino acid. KR contained higher amounts of essential amino acids, non-essential amino acids, ${\gamma}$-amino butyric acid, and citrulline than MR. Potassium was a prominent mineral constituent in both KR and MR, and KR contained higher mineral content than MR. KR contained twice the amount of sulfur and crude saponin, relative to MR.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.154-160
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• 1989

To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.95-117
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• 2003

본 연구는 한우육의 육질등급과 저장기간에 따른 육질 및 저장특성과 맛성분의 차이를 조사하고자 실시하였으며, 도축 24시간 후 도체등급판정을 실시한 한우 36두의 등심부위를 시료로 취하여 $2^{\circ}C$ 냉장실에서 14일간 저장하면서 이화학적 특성 및 관능적 특성을 조사하였다. 그 결과를 요약하면 다음과 같다. 육질등급에 따른 도체 특성에 있어서 등급간의 지방두께, 배최장근 단면적 및 육량등급은 차이가 없었으며, 육색과 지방색, 성숙도 등도 차이가 없는 것으로 나타났으나 조직감은 1등급육이 3등급육에 비하여 좋은 것으로 나타났다. 1등급육은 3등급육에 비하여 지방함량(9.87${\pm}$2.23%)이 높았으며, 수분함량(67.75${\pm}$l.63%)이 낮았으나(p<0.05), 단백질함량은 육질등급간에 차이가 없었다. 도축 24시간후의 L, b, h-값은 등급간에 차이가 없었으며, a와 C-값은 2등급육이 다른 등급에 비하여 다소 높게 나타났다. L, a, b-값 모두 저장기간이 경과함에 따라 다소 증가하였다. pH는 육질등급간에 차이가 없었으며 저장기간에 따른 차이도 없었다. 1등급육은 3등급육에 비하여 드립감량은 다소 낮은 것으로 나타났으며, 가열감량은 등급간에 유의적인 차이는 없었으나 1등급육이 가장 적은 가열감량을 나타냈다. 보수력은 1등급육이 2, 3등급육에 비하여 유의적으로 높았으며, 근절길이와 콜라겐 함량은 등급간에 차이가 없었다. 전단력값은 3등급육이 1, 2등급육에 비하여 다소 높은 전단력값을 보였으나 유의적인 차이는 없으며, 근원섬유 소편화도는 등급간에 차이가 없었다. 저장기간이 경과합에 따라 전단력값은 점차적으로 낮아졌고 근원섬유 소편화도는 유의적으로 증가하였다. 1등급육이 2, 3등급육에 비하여 TBA가가 높았고, VBN함량은 낮았으나 유의적인 차이는 없었으며, 저장기간이 경과함에 따라 TBA가와 VBN함량은 증가하였다. 관능평가에서 풍미는 육질 등급간에 차이가 없었으나, 연도, 다즙성 및 전체적인 기호도는 1등급육이 3등급육에 비하여 다소 우수한 것으로 나타났다.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.545-549
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• 1999

This study was performed to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, garlics, gingers, burdocks, and lotus roots produced in Korea using ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurement, the amounts of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in underground vegetables are variable depending upon harvest time and individual plants. It was noticeable that the carrots showed quite higher amounts of Na compared to other underground vegetables. The amounts of Cd, Ba, Sr and Pb appeared to be below hazard levels. In the near future we expect that this study can be used to calculate the mineral intake from underground vegetables.

• Food Science and Preservation
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• v.14 no.6
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• pp.591-597
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• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.239-245
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• 2011

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

• Elastomers and Composites
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• v.36 no.1
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• pp.37-43
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• 2001

Influence of the filler composition ratio on cure characteristics and bound rubber content of the compounds and on physical properties of the vulcanizates were studied using both silica and carbon black-filled styrene-butadiene rubber (SBR) compounds with the total filler content of 80.0 phr. The bound rubber content increased slightly with increase of the silica content ratio. The viscosity also increased with increasing the silica content ratio, especially increased steeply after the silica content of 60.0 phr. The cure times obtained with a rheometer, t2, t40, and t90, are increased by increasing the silica content ratio and the cure rate decreased. The delta torque increased with the increased silica content ratio. Variation or the modulus with the silica content ratio showed a decreased trend though the delta torque increased. The tan ${\delta}$ at $60^{\circ}C$ decreased with increased of the silica content ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.819-825
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• 2002

The present study was conducted to investigate the effect of dietary supplementation of sea tangle extracts on the excretion of neutral steroids and bile acid in diabetic rats. Sprague-Dawley rats were fed on AIN-76 based experimental diets containing methanol extracts (2%, w/w) or water extracts (4%, w/w) of sea tangle for 4 weeks. And then they were induced to be diabetic by receiving streptozotocin (45 mg/kg BW) intramuscularly. The dried fecal weight was increased significantly in water extracts group compared with control group. The fecal content of cholesterol was higher in extracts groups of sea tangle than in control group. But there was no significant difference in fecal excretion of cholesterol between methanol and water extracts groups. The fecal excretion of coprostanol was increased significantly in water extracts group compared with the control group. The fecal excretion of bile acid was increased significantly in sea tangle extracts groups compared to the control group. These data suggest that dietary supplementation of sea tangle extracts might reduce the incidence of atherosclerosis through increasing the excretion of neutral steroids.

• Economic and Environmental Geology
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• v.36 no.5
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• pp.339-347
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• 2003

Using 171 groundwater chemistry data, seawater intrusion in the Ulsan area was studied. The area near the downstream area of the Taehwa River shows the higher Cl concentrations(11,300 mg/L in maximum), whereas the Cl concentrations are generally low in the eastern coastal area maybe due to the geology of the area. When Cl concentrations are very low, groundwater shows Br:Cl weight ratios significantly deviating from the Br:Cl ratio of seawater($34.7{\times}10^{-4}$). However, Br:Cl ratios are very close to the value of seawater when Cl concentrations are higher than 100 mg/L. Eleven groundwater samples having very high Cl concentrations(>500 mg/L) show that ionic ratios for Ca, Mg, $SO_4$, $HCO_3$ and $SiO_2$ are considerably different from those of seawater. This indicates that the origin of the high Cl groundwaters occurring along the Taehwa River are likely to be the residual salines from the salterns previously located on the alluviums rather than the seawaters intruded recently. These waters seem to be accumulated in the sediments before the drastic expansion of the city. Considering the characteristics of the urban groundwater system where the inflow exceeds the outflow, it is anticipated that the high Cl concentration in the groundwater show a decreasing trend in the future.