• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.133-140
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• 2019

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.648-660
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• 2018

The purpose of this study is to find out the perception of the satisfaction of the undergraduate curriculum in the college undergraduate degree. The purpose of this study is to classify the structure of satisfaction of major curriculum, and to describe the characteristics of types of curriculum satisfaction in the major curriculum. The results of the type analysis are as follows. The first type (N = 5): In-depth major curriculum teaching method satisfaction type, the second type (N = 4): Practical learning class satisfaction type, the third type (N = 3) 4 types (N = 3): Employment Establishment centered class satisfaction type, 5th type (N = 3): Theory centered class satisfaction type, 6th type (N = 2) It is analyzed that there are various features for each type. In the future, we will revise and refine it with detailed Q methodological questions and analytical techniques, and analyze various opinions of respondents more concrete and objectively.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.91-103
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• 2012

The study model was designed and the hypothesis was drawn based on precedent studies in order to analyze the effects of teamwork by servant leadership on job attitudes, aiming at full-time regular status employees and contract employees lower than the general manager position at special grade hotels in Busan. The SPSS WIN Version 15.0 integrated package for data process was used to verify the hypothesis through frequency analysis, reliability analysis, factorial analysis and regression analysis. As a result of study, the verification result for the effect of servant leadership on communication among the teamwork factors showed that forming sympathy and community and vision meaningfully affects communication; the verification result for the effect of servant leadership on interdependence among the teamwork factors showed that forming community, stewardship, vision factor meaningfully affects interdependence; The verification result for the effect of the teamwork factor on organizational commitment as a job attitude showed communication and interdependence meaningfully affect organizational commitment, one of job attitudes. Cousequently, the leaders in hotel organizations are expected to need a role of personnel management through organizational dependence and participatory management, to draw harmony and corporation among employees and build organizing systems, presenting a clear vision about the future to them.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.298-308
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• 2009

In order to establish the quality standard of Jeju traditional Doenjang(soybean paste), general components, free sugar, organic acid, fatty acids, amino acids, and isoflavones contents were analyzed. Moisture, crude ash, crude protein, crude lipid, acid value, pH, and salinity were 37.33~47.43%, 12.75~15.97%, 11.06~14.28%, 0.08~0.53%, 17.83~27.55 mg/g, 4.82~5.12, and 10.66~13.91% respectively. The content of amino type nitrogen was 301.06~573.89 mg%. The compositions of free sugar were glucose (0.81~10.22 mg/g), maltose(0.64~5.28 mg/g), sucrose(0.78~3.86 mg/g), and fructose(0.72~1.11 mg/g). The major organic acid was lactic acid (89.30~180.39 mg/g). Total free amino acids were from 13.89 to 15.51%, which makes no difference between the test samples. Among amino acids, glutamic acid was abundant (2.12~2.55%). The contents of isoflavones were 274.87~431.96 mg/kg, less than those of commercial soybean paste. In fatty acid composition of soybean paste, the most abundant fatty acid was found to be linoleic acid as 61.54~66.79% in Jeju traditional Doenjang. This results might be caused by the differences of brewed periods, microflora, processing methods and used soybean cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1627-1633
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• 2010

The purpose of this study is to determine the possibility of Codonopsis lanceolata skin as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of C. lanceolata skin were measured. On a dry weight basis the contents of carbohydrate, crude protein, crude lipid and ash are 24.74, 2.73, 2.96 and 4.84%, and the calories of skin was 266.00 kcal/100 g and total dietary fiber was 64.73%. The contents of essential and non-essential amino acids were 633.40 and 870.72 mg/100 g wet weight basis. The K was the largest mineral followed by Ca, Mg, and P, suggesting that C. lanceolata skin is alkali material. The EDA of water extract from C. lanceolata skin was 18.28~79.30%, and the activity was dependent on the sample concentration. Total phenolic and flavonoids contents of water extract from C. lanceolata skin were estimated as 24.65 and $6.19\;{\mu}g/g$. The C. lanceolata skin extract showed the highest reducing power (3.5) at the concentration of 25 mg/mL. Based on the above results, we deemed that the C. lanceolata skin might have potential antioxidant activities. The general nutrients and antioxidant bioactive materials in C. lanceolata skin were also potential materials for good health food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.47-59
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• 2015

In this study, we investigated the dietary habits, snacks, and self-purchasing snacks (SPS) intake behaviors of 519 elementary school students (boys=239, girls=280). Obesity was significantly higher (p<0.05) in boys (24.8%) than in girls (14.7%) and the proportion of underweight subjects was higher compared to normal or other weight groups for both the boys and the girls. There were 7.5% of the subjects in the group that always skipped breakfast, and the main reason of skipping breakfast was insufficient time (51.9%). The snack intake frequency was once or twice per week for 23.1% of the subjects and three or four times per week for 25.1%. The SPS intake frequency was the subjects zero for 35.6% of the highest level of the responders, while 6.8% of the respondents took more than once SPS per day. 59.6% of the respondents consumed SPS due to hunger while 15.0% consumed SPS out of boredom. The SPS was purchased from supermarkets in 34.5% of the cases, from convenience stores in 24.1% and from snack corners in 20.0% of cases or from a store near school in 14.5% of the cases. Analysis of SPS behaviors according to obesity index showed that parent's opinion of 'permission to buy SPS as needed' had a significant effect in 64.5% over weight subjects compared to only 53.7% in underweight groups. The subjects who used more than 3/4 of their pocket money to buy SPS was higher in the overweight groups (16.4%) than in the underweight groups (7.0%) and normal weight groups (9.8%). The favorite snacks and SPS were milk and yogurt for 45.7% of the subjects, fruits for 42.7%, ice cream for 26.4%, fruit juices for 23.8%, sweet stuff for 16.4%, frozen dessert for 8.9%, and chocolate or candy for 8.1% in descending order. The intake frequency of milk, yogurt, and fruit juices was higher in the underweight groups, but the intake frequency of sweet stuff, frozen dessert, and chocolate or candy was higher in over weight groups. The intake of frozen dessert was more than four times higher in the overweight groups than in the underweight groups. In conclusion, dietary habits, snacks, and SPS intake behaviors were similar between the boys and the girls and obesity groups, but most students appeared to have a high preference for intake snacks and SPS. Therefore, education for appropriate snacks intake habits will be beneficial for improving their dietary habits and health.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.188-193
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• 2008

This study was conducted to investigate the effect of moisture content and pressure on extraction yield, crude saponins and ginsenoside contents of puffed Korean ginseng. Puffed ginsengs showed relatively higher extraction yield ($50.0{\sim}62.1%$) and amounts of crude saponins ($19.6{\sim}48.8$ mg/g ginseng) than no-puffed ginseng ($37.6{\pm}0.8%$ and $11.0{\pm}1.0$ mg/g ginseng), respectively. The highest extraction yield and amounts of crude saponins were obtained in 8.0% moisture content sample puffed at 10 $kg_f/cm^2$. In HPLC analysis, amounts of measured major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) decreased with increasing puffing pressure, yet contents of almost all major gin senosides were higher than control (no-puffed). On the other hand, ginsenoside Rg3 were produced after puffing suggesting that chemical structure of some ginsenosides might be altered during the puffing process. These results indicate that puffing can increase the extraction yield and crude saponin contents and it could influence the ginsenoside composition.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.191-205
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• 2012

Due to a surplus of rice on the market, there has been a growing interest in developing better processed rice products, especially rice liquor or spirits which are popular and have a large market value. In this study, Takju was made with different varieties of rice and rice powder particle sizes, after which a taste survey was performed and measurements were taken on the characteristics of Takju including the temperature of the fermenting material, sugar content, alcohol content, acidity, amino acid types, colors, etc. The varieties of rice used in the study included Chucheong, Hiami and Anda. The temperature of the brew for each kind of Takju reached its highest point 48 hours after preparation. Differences among rice varieties were only apparent in the acidity and taste evaluations. The acidity was found to be highest with Anda, followed by Chuchoeng and Hiami. Chuchoeng had the highest taste evaluation scores. With regards to particle sizes, the alcohol content and acidity were found to be highest with coarse rice powder while ultra fine rice powder showed the highest fermenting temperature, sugar content, acidity, amino acid type, pH level, color and taste scores right after preparation. The results of this study suggest that among the kinds of Takju made from different rice varieties and particle sizes, the one made from Chucheong ultra fine rice powder is the most preferable over other variations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.118-127
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• 2014

This study was investigated to compare the physicochemical properties between hot air dried ramie leaf (HR) and freeze dried ramie leaf (FR). There were no significant differences in moisture, crude protein, crude fat, crude ash, and carbohydrate content depending on the drying methods, but the dietary fiber content was significantly higher in FR than in HR. The major amino acids were aspartic acid, glutamic acid, and leucine, and the contents of total amino acids, total essential amino acids, and essential amino acid ratios were higher in FR compared with HR. Major fatty acids were linoleic acid, palmitic acid, arachidic acid, and linolenic acid. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids; however, there was no significance difference between the two different drying methods. The contents of vitamin A, E, and C in FR were higher than those in HR, and there were significant differences in the contents of vitamin A and C depending on the drying methods. Regardless of the drying methods, both HR and FR were abundant in order of Ca, K, Mg, Mn, Fe, Na, and Zn. The contents of total minerals, total organic acids and total free sugars in HR were significantly higher than those in the FR.