• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.526-532
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• 2012

This study was conducted to investigate chemical properties of wild $Lactuca$ $indica$ (WL) and cultivated $Lactuca$ $indica$ (CL). The proximate composition, reducing sugar, free amino acids, organic acid, vitamin C, minerals, chlorophyll, and crude saponin were analyzed. WL and CL contained high levels of carbohydrate. The leaves and roots of CL contained higher levels of free amino acid than those of WL. Especially, the proline content of CL leaf was 12 times higher than that of WL leaf, and the arginine content of CL root was 100 times higher than that of WL root. The major organic acid and mineral of $Lactuca$ $indica$ were tartaric acid and potassium, respectively. CL showed significantly higher value of reducing sugar than WL. The vitamin C content of the samples ranged from 0.4 to 24.1 mg%, and CL leaf was the highest amount of vitamin C among the samples. CL leaf had a higher amount of chlorophyll than WL leaf, but WL root contained a higher amount of crude saponin than CL root. As in this study, CL showed better nutritional properties than WL, and these results will provide fundamental data in order to activate the cultivation of wild plants.

• Food Engineering Progress
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• v.14 no.2
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• pp.159-165
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• 2010

Red ginseng tail roots (9.8 g water/100 g sample) were puffed at 7, 8, 9, and 10 $kg_{f}/cm^{2}$ using a rotational puffing gun. Puffed red ginseng was extracted with 70% ethanol, and the concentrated extract was successively partitioned with diethyl ether, n-butanol and $H_{2}O$. Two unknown ginsenosides from puffed red ginseng were found at 63 and 65 min of retention time in HPLC chromatogram suggesting that chemical structure of some ginsenosides might be altered during the puffing process. Identification of two unknown compounds was carried out using TLC, HPLC and NMR. Two major compounds were isolated from TLC. According to TLC result, compound I was expected to be the mixture of ginsenosides Rk1 and Rg5, and compound II was expected to be a 20(S)-ginsenoside $Rg_{3}$. Three compounds were isolated from n-butanol fraction through repeated silica gel and octadecyl silica gel column chromatographies. From the result of $^{1}H$- and $^{13}C$-NMR data, the chemical structures of unknown compounds were determined as ginsenoside $Rg_{5}$ and 20(S)-ginsenoside $Rg_{3}$. Unfortunately, ginsenoside $Rk_{1}$ could not be separated from ginsenoside-$Rg_{5}$ in the compound I. It was carefully reexamined using HPLC and confirmed that the last unknown compound was ginsenoside-$Rk_{1}$.

• Journal of Convergence for Information Technology
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• v.11 no.4
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• pp.111-121
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• 2021

In order to determine the possibility that Chrysanthemum indicum L. cultured with Lactococcus lactis (CILL) is a material for obesity suppression food, the body weight, body fat mass, and T cells were determined in C57BL/6 mice induced by a high fat diet. The CILL (25.15±2.44 g) demonstrated weight loss from week 4 onward and maintained a low weight gain from week 1 to week 8 (1.00±0.53 g). The 8-week body weight (30.38±4.17 g) indicated loss of 13.15% when compared to the HFD (60% high fat diet, 34.99±2.09 g). Fat mass decreased to 10.3022±2.8813 g, and the absolute liver weight decreased relative to that in the HFD. CD4+ T cells were 4.84±1.33%, CD8+ T cells 7.02±2.26%, and CD4+CD8+ T cells 1.46±0.81%, which were all higher than those in the HFD. As a result, CILL can be used as a material for preventing obesity as an effective measure toward reducing weight when consumed orally.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.312-323
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• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

• Food Science and Preservation
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• v.17 no.6
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• pp.853-860
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• 2010

We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were $39.66{\pm}1.84g/100g$, $20.32{\pm}2.02g/100g$, and $19.34{\pm}2.84g/100g$, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.152-164
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• 2018

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1865-1870
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• 2014

To synthesize ${\omega}$-3 and ${\omega}$-6 balanced polyunsaturated fatty acid (PUFA) oil mixture, flaxseed oil and sesame oil were mixed and their anti-oxidative and sensory characteristics analyzed. For the fatty acid composition analysis results, the ${\omega}$-3 and ${\omega}$-6 PUFA ratios of the F20S80 oil mixture (flaxseed oil 20% and sesame oil 80% oil mixture) and F10S90 (flaxseed oil 10% and sesame oil 90% oil mixture) were represented as 1 to 10 and 1 to 5 ratio for ${\omega}$-3 and ${\omega}$-6 PUFA content from 4.4% to 42.1% and 8.9% to 39.7%, respectively. Since these were within 1:4~1:10 for healthy functional ${\omega}$-3 and ${\omega}$-6 balanced PUFA oil mixtures, these oil mixtures were healthy functional oil mixtures. To analyze anti-oxidative effects, acid values were analyzed. Samples were stored at room temperature, 70% relative humidity (RH) and $45^{\circ}C$, and 70% RH for 16 weeks. The acid value between F10S90 and S100 stored at $45^{\circ}C$ and 70% RH for 16 weeks were not statistically significant. The sensory characteristics such as oxidative odor and sesame odor and taste were not statistically significant among F20S80, F10S90, and sesame S100. Sensory characteristics between F10S90 and S100 stored at $45^{\circ}C$ and 70% RH for 16 weeks were not statistically significant. In conclusion, the sensory and oxidative characteristics of F10S90 were similar to those of S100. Therefore, F10S90 oil mixture should be used as a ${\omega}$-3 and ${\omega}$-6 balanced PUFA healthy functional oil mixture with high anti-oxidative effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.465-471
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• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.621-628
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• 2011

This study was aimed at research on Jeonyak (煎藥) appearing in the bibliography. It was during the Goryeo Dynasty that Jeonyak was first mentioned in literature. At this time, Jeonyak was served for consumption during Palgwanhoe. The ingredients and recipes of Jeonyak were listed for the first time in Suunjapbang, a book written by Kim Yu during the Joseon Dynasty. Since then, they have been found in various books and materials. During the Joseon Dynasty, Jeonyak was made in Neuiwon, a medical administrative organization in the palace, and administered as a seasonal food on Dongji Day in the winter. The king gave various to his guests or subjects as special gifts. As a result, Jeonyak became well known to many people and even to those in foreign countries. Jeonyak is a Korean traditional medicated diet food made from decocted beef-feet, bone stock, and other spices, including jujube paste, honey, ginger, pepper, clove, and cinnamon. Jeonyak has a long 800-year history, and its ingredients and recipes have changed only gradually. Milk was a major ingredient of Jeonyak during the Goryeo Dynasty, but glue and gelatin were added in the Joseon Dynasty. Since then, recipes have mainly used gelatin made from beef-feet, skin, beef-bone, and so on. In conclusion, Jeonyak has an 800-year history as a special medicated diet food (藥膳) served seasonally on Dongji Day in the winter.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.999-1007
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• 2012

This study is to implement a model of CPC-mentoring program based on the mentoring theory and research environment analysis as well as to present the operation case of teaching and learning in colleges. Major research results should use the practical research methods utilizing the statistical program in order to verify the effectiveness of the program of CPC-mentoring program by comparing the before with the after of running the CPC-mentoring program of the research objects, comparison group (61 people) and experiment group (33 people). After running the CPC-mentoring program, whether there was a certification's acquisition or not of the comparison group and the experiment group, a statistically significant difference between the comparison group 34.3% (21) and the experiment group 72.7% (24), (p<0.05) was shown. The goal of the students participating in the CPC-mentoring program was to help one another in order to obtain certification. moreover, by engaging in mutually developing human relationship activities thru various methods, such as adaptation of college life, development of sociality, graduation, etc., good cooperative relationships with one another as well as further development of the relationship was formed. CPC-mentoring program is neither doing only people that want nor being effective for people only that want. A successful matching will naturally lead to all success since mentoring is human relationships is the misunderstanding. The role of a mentoring coordinator(professor) for the operation of a successful CPC-mentoring program and for the application method of detailed CPC-mentoring program was set. In addition, by considering the connectivity with the counseling guidance (shared and individual guidance) of students, which is the characterization direction of technical department of the college, it is expected to make a positive contribution if utilized in a multilateral manner.