• Journal of Community Nutrition
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• v.3 no.1
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• pp.3-7
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• 2001

The paper presented the effect of Surveillance and Improvement of Children's Nutritional Status in China The survery was conducted in 101 relatively poor counties in 27 provinces in 199-, 1993 and 1995 respectively. Physical measurement and blood biochemisty was take for 86, 397 children aged under five years. The intervention activities were carried out for 5 year in those 101 counties, e. g. nutrition education promotion of food production family poultry and livestock raising soybean production and utilization home gardening, nutrition food development for children Having the above mentioned measures the prevalence of stunting dropped by 21% wasting decreased by 25% and anemia lowered by 49% during 5 years It is suggested that it should be carried out continuously and promotion efforts should be intensified so as to reach the goal of improving children's nutritional status.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1326-1333
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• 2002

Studies were conducted with nine barrows, average initial body weight $44.5{\pm}2.1kg$, fitted with a T-cannula at the distal ileum, to determine the apparent ileal (and true) digestibility (AID and TID) of CP and AA in different cultivars of rapeseed meals and soybean meal. The barrows were fed either a casein diet or one of eight corn starch-based semipurified diets, formulated to contain 17.0% CP (DM basis) with one of seven different cultivars of rapeseed meal or soybean meal as the sole source of dietary protein, according to a six-period, nine-treatment, incomplete Latin Square. Chromic oxide (0.5%) was used as a digestibility marker. The pigs were fed of 4% of body weight twice daily, at 08:00 and 20:00 h. Ileal digesta were collected at 2 h intervals daily from 5 d to 7 d. The AID or TID values of CP and most AA (Cysteine excluded) were significantly lower in the rapeseed meals than in soybean meal (p<0.05). There were significant differences in the AID or TID values of CP and AA among the seven different cultivars rapeseed meals (p<0.05); the seven rapeseed meals were arranged according to the size of the AA digestibility values of the rapeseed meals from the greatest to the least, as Zayou 59, Youyan 7, Ganyou 16, Qingyou 2, Huaza 3, Ningza 1 and Lianglou 586; differences in CP, AA, NDF and ADF contents in the rapeseed meals were mainly responsible for the variation in the AID or TID values of AA among rapeseed meals. The AID value of CP can be used as an index of the AID or TID values of most AA in rapeseed meals. However, the AID value of CP was less appropriate as a direct indicator of the AID or TID values for cysteine, methionine, tryptophan, phenylalanine and proline.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1191-1197
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• 2002

This experiment was conducted to study the effects of replacing corn with Chinese brown rice on performance and apparent fecal digestibility of nutrients in weanling pigs. Seventy-two cross-bred (Duroc${\times}$Landrace${\times}$Large White) weanling pigs, weighing an average of $7.38{\pm}0.06kg$, were randomly assigned to either a corn-soybean meal diet (treatment 1), a corn-brown ricesoybean meal diet (treatment 2) and a brown rice-soybean meal diet (treatment 3). The brown rice used in this experiment was husked from one kind of early, long grain, non-glutinous rice (ELGNR, indica rice). The growth performance of weanling pigs in the experiment was similar during weeks 1 and 2, but feed conversion ratio (FCR) was significantly better in treatment 2 during weeks 3 and 4. During week 2, only the digestibility of organic matter in treatments 2 and 3 was significantly higher than that in treatment 1. During week 4, the digestibility of gross energy, ether extract, organic matter and dry matter in brown rice treatment, especially in treatment 3, were significantly higher than in treatment 1. At the end of the experiment, the concentration of serum urea nitrogen of pigs in treatment 2 was lower than that in treatment 1 and 3 and no difference was found in serum glucose and phosphorus. It could be concluded from this experiment that replacing 50% of corn with brown rice in the corn-soybean meal diet caused no negative effects to weanling pig performance, and apparent fecal digestibility was unaffected. It is feasible to replace corn with brown rice in weanling pig diets in southern China.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.2
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• pp.98-104
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• 1994

Effects of paddy-upland rotation system on nutrients distribution in soil profile and nutrient balance were studied in paddy fields from 1989 to 1993. The obtained results are summarized as follows. 1. $NO_3{^-}-N$, Av.$P_2O_5$, Ex.-K, and EC were high by small extent in surface layer of 0~20cm soil depth without the sign of salt movement to deeper layers. On the contrary Ex.-ca, Ex.-Mg, and pH became high with increase of soil depths. 2. $NO_3{^-}-N$, Av.$P_2O_5$, Ex.-K, and EC in surface soil were high in the order of Converted, Paddy-Upland Rotation, Potato-Chinese Cabbage>2 Year, Rotation, Potato-Chinese Cabbage>Converted, Paddy-Upland Rotation, Soybean>Continous Paddy, which responded well to fertilizer application rates. On the other hand Ex.-Ca, Ex.-Mg, and pH in whole layers were high in the order of Converted, Paddy-Upland Rotation, Soybean>Converted, Paddy-Upland Rptation, Potato-Chinese Cabbage>2 Year, Rotation, Potato-Chinese Cabbage>Continuous Paddy, which largely depended on plant absorption. 3. Nutrient balance in upland cropping system cultivating potato and Chinese cabbage showed that the input of chemical fertilizer of nitrogen and potassium was less than the plant uptake, while it was reverse for phosphorus with much gap between fertilizer input and plant uptake. Therefore, phosporous was expected to be accumulated by 27kg/10a every year. 4. Nutrient balance in upland cropping system cultivating soybean showed that nitrogen was not deficient to soybean crops even the chemical fertilizer input was less than plant uptake because of nitrogen fixation by rhizobia. However, there was about 1kg/10a deficit of potassium, which resulted dificiency symptom in the middle stage of soybean growth. For phosphorous there was excess of 4kg/10a, which was expected to be short for maintaining phosphorous fertility of upland soils.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of Microbiology and Biotechnology
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• v.23 no.12
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• pp.1717-1725
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• 2013

Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.171-175
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• 1990

One thousand and seven hundreds and six soybean land reces and 103 wild soybeans of Korea, and 167 cultivars and 71 wild soybeans of exotic were analyzed using polyacrylamide gel electrophoresis to study the distribution of trypsin inhibitor phenotypes. The four ti/ti lines were observed only in Korean native land races. The Ti$\^$*/a allele of cultivar was found to be the highest in Chinese soybean (0,9888) than in Korean soybean(0.8347) and Japanese soybean (0.5954). The heterozygosity of typsin inhibitor in Korean lines occured in relatively high ratio, The percentages of heterozygosity of the Korean land race and wild soybean are 3.6% (N=61) and 9.7%(N=10), respectively.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.83-97
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• 2000

This study was conducted to investigate the improvement of primary school lunch program. For this study, status of school lunch program. opinions of students of primary school in Yong-in city were surveyed by anquettes. The results are as follows. Menus of school lunch program were contained main dishes(cooked rice with soybean, cooked barley, cooked sorghum etc.). soups(soy paste soup. soy bean curd etc.) and side dishes(fried chicken, salad, fish cuttlet etc.). Students preferred Chinese and American style food such as Zazang rice Tang su youk, fish cuttlet. Many students disliked Korean style food such as dried radish salad. stir fried mushroom, soybean stew and spinach salad. One-line food service was better than separate food service for school feeding system by opinion of students. In conclusion, present manues of school feedings were not satisfied to students. it is desirable the several type of manue rather than unique manue were served to students.