• Food Science and Preservation
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• v.13 no.5
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• pp.655-660
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• 2006

To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.

• Food Science and Preservation
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• v.13 no.5
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• pp.569-573
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• 2006

This study was conducted to manufacture new product containing high soluble polysaccharide from Hericium erinaceus extract. The new products were prepared for powder, granulate and tablet form by spray drying process. The high soluble powder form was mixed with sub-ingredients and then granulated form by granulator and molded as tablet form by a press molder respectively. Moisture content of products was following order; spray dried powder > granule > tablet Total sugar content of produce was observed to 19.14% in spray dried powder, 37.58% in granulate and 35.76% in tablet. The hue angle of products was $85.5^{\circ}$ in spray dried powder, $95.37^{\circ}$ in granulate and $94.67^{\circ}$ in tablet. The absorption capacity was higher in powder, but the product type did not affect the color.

• Food Science and Preservation
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• v.14 no.6
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• pp.605-610
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• 2007

The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.

• Food Science and Preservation
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• v.18 no.4
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• pp.436-441
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• 2011

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at $-5^{\circ}C$. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing $L^*$ and $b^*$ values, and decreasing $a^*$ value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.

• Food Science and Preservation
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• v.15 no.3
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• pp.347-351
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• 2008

The effect of microperforated packaging films on fresh-cut apples was studied Apples (Malus domestica Borkh. cv. Red Delicious) were cored and cut, packaged in laser microperforated film or non-microperforated polyolefin film, and stored for 3 weeks at 4C. The flesh firmness of apples packaged in microperforated film during the storage period was significantly higher than that of apples packaged in non-microperforated film, and the level of soluble solids was also higher. The browning index, titratable acidity, pH, acetaldehyde and ethanol levels were not affected by microperforation. These results show that microperforated films could be used for retention of flesh firmness in fresh-cut apples.

• Food Science and Preservation
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• v.15 no.3
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• pp.385-389
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• 2008

The effects of high vanillin concentration on fresh-cut apples treated with NatureSealTM were investigated Apples were sliced, treated with 6% NatureSealTM or 6% NatureSealTM + 120 mM vanillin, packaged in polyethylene bags, and stored for 3 weeks at 4C. The L value, soluble solid level and titratable acidity of fresh-cut apples treated with NatureSealTM + 120 mM vanillin during storage were lower than those of fresh-cut apples treated with NatureSealTMonly; the growth of total aerobic bacteria, yeast and molds were also more inhibited in fresh-cut apples treated with NatureSealTM + 120 mM vanillin. These results show that the addition of 120 mM vanillin inhibits the growth of microorganism but 1m detrimental effects on the quality characteristics of fresh-cut apples treated with NatureSealTM.

• Korean Journal of Ichthyology
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• v.25 no.4
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• pp.239-243
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• 2013

Two specimens of the syngnathid Syngnathoides biaculeatus were collected from the coastal waters of Geoje Ialand and Tongyeong, Korea, represent first record of the species and the genus from Korea. This species is characterized by the following combination of characters: caudal fin absent; opercle without keel; superior and inferior trunk ridges continuous with their respective tail ridges; lateral trunk ridge deflected dorsal behind anal ring. Tail shorter than head and body hexagonal in its subdorsal part, posterior quadrangular, rapidly tapering, without caudal fin, prehensile. Head essentially in line with longitudinal axis of body or bent very little. New Korean names are proposed, "Jal-pi-sil-go-gi-sok" for the genus Syngnathoides, and "Jal-pi-sil-go-gi" for S. biaculeatus.

• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.349-360
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• 2020

Fire-blight disease is a kind of contagious disease affecting apples, pears, and some other members of the family Rosaceae. Due to its extremely strong infectivity, once an orchard is confirmed to be infected, all of the orchards located within 100 m must be buried under the ground, and the sites are prohibited to cultivate any fruit trees for 5 years. In South Korea, fire-blight was confirmed for the first time in the Ansung area in 2015, and the infection is still being identified every year. Traditional approaches to detect fire-blight are expensive and require much time, additionally, also the inspectors have the potential to transmit the pathogen, Thus, it is necessary to develop a remote, unmanned monitoring system for fire-blight to prevent the spread of the disease. This study was conducted to detect fire-blight on pear trees using discriminant analysis with color information collected from a rotary-wing drone. The images of the infected trees were obtained at a pear orchard in Cheonan using an RGB camera attached to a rotary-wing drone at an altitude of 4 m, and also using a smart phone RGB camera on the ground. RGB and Lab color spaces and discriminant analysis were used to develop the image processing algorithm. As a result, the proposed method had an accuracy of approximately 75% although the system still requires many flaws to be improved.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.4
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• pp.321-327
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• 2017

This study was carried out to develop a stable plant-derived natural sunscreen (BHC-S) that replaces the artificially synthesized organic sunscreen agents. The natural sunscreen (BHC-S), which is composed of peanut extract, Centella asiatica extract, and Ecklonia stolonifera extract, has the same level of ultraviolet shielding effect as PARSOL MCX-XR (OMC), which is a synthetic sunscreen. and has safety against skin. MultiFunctional effect such as and anti-wrinkle improvement. Thus, it can be used as raw material for natural cosmetics for ultraviolet ray blocking, and anti-aging.

• Food Science and Preservation
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• v.15 no.1
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• pp.79-83
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• 2008

This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid> citric acid> malic acid> tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose> sucrose in flesh and arabinose> glucose> sucrose in peel. The order of amino acid levels in all samples was aspartic acid> proline> glutamic acid> serine> leucine> lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of $7.6-9.8^{\circ}Brix$, 0.50-0.55 % and 4.13-4.17, respectively. The order of mineral content in all samples was K> Ca> Mg> Na.