• Environmental Engineering Research
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• v.23 no.2
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• pp.205-209
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• 2018

The spectral composition of light can affect the growth and biochemical composition of photosynthetic microalgae. This study examined the use of light filtering through a solution of soluble colored additives, a cost-effective method to alter the light spectrum, on the growth and lipid production of an oleaginous microalga, Nannochloropsis gaditana (N. gaditana). Cells were photoautotrophically cultivated under a white light emitting diode (LED) alone (control) or under a white LED that passed through a solution of red and yellow color additive (4:1 ratio) that blocked light below 600 nm. The specific growth rate was significantly greater under filtered light than white light ($0.2672d^{-1}$ vs. $0.1930d^{-1}$). Growth under filtered light also increased the fatty acid methyl ester (FAME) yield by 22.4% and FAME productivity by 80.0%, relative to the white light control. In addition, the content of saturated fatty acids was greater under filtered light, so the biodiesel products had better stability. These results show that passing white light through an inexpensive color filter can simultaneously enhance cellular growth and lipid productivity of N. gaditana. This approach of optimizing the light spectrum may be applicable to other species of microalgae.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.409-415
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• 1997

In order to find out the relationship between contained water and coloring rate of thiamine monosalts in preparations, three kinds of thiamine monorhodanate, -monoiodide, -monobromide were manufactured and investigated as powders, granules and compressed tablets, respectively. Apparent coloring rate constants and solubility in accordance with temperature changes were measured. Nature of contained water and coloration of thiamine monosalts in preparations was examined in detail. It was thereby found that if water attached in a free state, coloration occured whose degree was approximately proportional to the quantity of such water, and a linear relation was found to hold between the logarithm of the apparent coloring rate constants and the reciprocal of the absolute temperature in granules and compressed tablets.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.512-516
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• 2008

To search for anit-H5N1 influenza virus agent, the anti-viral activity of methanol and aqueous extracts from thirty medicinal plants were examined in this study. The plant material (30 g) was extracted with methanol (300 mL) for 24 hr at room temperature. Methanol extracts were filtered and evaporated, then freeze-dried. Aqueous extracts were prepared with dried plant material (30 g) and hot distilled water (300 mL). After 3 hr, the aqueous extracts were filtered and evaporated, then lyophilized. Extracts prepared from different plants were tested the antiviral activity against influenza viruses [A/vietnam/1194/04 (H5N1)-NIBRG-14] using the hemagglutination (HA) assay. Among the test plants, Asarum sieboldii was found to be a potent inhibitor of H5N1 influenza virus in MDCK cell culture. Virus titers were 7 log, whereas with methanol extract of Asarum sieboldii for 48 hr titers were 3 log, indicating that methanol extract of Asarum sieboldii inhibited the H5N1 influenza viruses from the infected cells.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.474-480
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• 2021

Sodium alginate is the sodium salt of alginic acid, commonly used as a food additive for stabilizing, thickening, and emulsifying properties. A relatively simple and universal analysis method is used to study sodium alginate due to the complex pretreatment process and extended analysis time required during the quantitative method. As for the equipment, HPLC-UVD and Unison US-Phenyl column were used for analysis. For the pretreatment condition, a shaking apparatus was used for extraction at 150 rpm for 180 minutes at room temperature. The calibration curve made from the standard sodium alginate solution in 5 concentration ranges showed that the linearity (R²) is 0.9999 on average. LOD and LOQ showed 3.96 mg/kg and 12.0 mg/kg, respectively. Furthermore, the average intraday and inter-day accuracy (%) and precision (RSD%) were 98.47-103.74% and 1.69-3.08% for seaweed jelly noodle samples and 99.95-105.76% and 0.59-3.63% for sherbet samples, respectively. The relative uncertainty value was appropriate for the CODEX standard with 1.5-7.9%. To evaluate the applicability of the method developed in this study, the sodium alginate concentrations of 103 products were quantified. The result showed that the detection rate is highest from starch vermicelli and instant fried noodles to sugar processed products.

• Korean Journal of Veterinary Service
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• v.22 no.4
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• pp.349-356
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• 1999

Type C botulism was broken out in cattle at Pochun country, Kyonggi in Korea. The main cause was on the feed of fermented food contaminated with Clostridium botulinum. It was supposed to be contaminated with C botulinum during producing the fermented food because of either using contaminated food residues or adding contaminated additive materials like sausage. One hundred and twenty out of 642 cattle in 11 farms showed typical botulism symptoms and 95 among them died. The incubation period was from 2 to 14 days and the average incubation period was 8 days. The mortality in this case was 18.3%.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.786-791
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• 2006

Three solvent extraction techniques were used to recover waxy tractions from grain sorghum kernels. Yield and chemical composition of the waxy tractions obtained by reflux, bench scale (recirculated solvent), and countercurrent extraction methods were compared. Waxy traction yield from countercurrent extraction (0.200%) was significantly greater (p<0.05) than the yields of wax from both reflux (0.184%) and bench-scale (0.179%) methods. The waxy traction extracted using the bench-scale method showed the greatest relative amount of long-chained (primarily C:28 and C:30) alcohols while the countercurrent-extracted wax showed the greatest relative amount of long-chained fatty acids and fatty aldehydes. Countercurrent extraction removed a higher additive percentage of fatty aldehydes, acids, and alcohols than reflux or bench-scale extraction method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.10-24
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• 1996

[ ($1{\to}3$) ], ($1{\to}4$)-${\beta}$-D-glucans(${\beta}-glucans$) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although ${\beta}-glucans$ exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total ${\beta}-glucan$ content. Both oats and barley ${\beta}-glucans$ have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of ${\beta}-glucan$ is important because structure can influence physical and physiological properties. In this review, ${\beta}-glucans$ of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as ${\beta}-glucan$ as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.612-616
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• 1998

Optimal media and cultural conditions for the production of red pigment were established using Monasurs anka KFCC 4478. The optimal temperature and initial pH for the production of red pigment were 30$^{\circ}C$ and 7.0, respectively. Glucose turned out to be most suitable carbon source for red pigment production. Optimal glucose concentration was 3.0%. Addition combined of nitrogen sources of peptone and NaNo3 induced good red pigment production. Thiamine-HCI and nicotinic acid were increased the production of red pigment. Under optimal conditions, maximum red pigment production and cell growth were observed after 5 days of incubation.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.205-211
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• 1995

To investigate the antimicrobial effect of polyphosphates as a food additive, the growth and structural change of Listeria monocytogentes Scott A were examined in relation to polyphosphates concentration and incubation temperature. Up to 10,000 ppm of polyphosphates, the growth rate of strain was gradually inhibited with increasing polyphosphates concentration and decreasting the incubation temperature. Minimal inhibitory concentration of polyphosphates to the growth of strain was about 12,000 ppm. It was observed , using both scanning electron microscopy(SEM) and transmission electron microscopy(TEM), that 0.9% polyphosphates treatment was resulted in the destruction of cell wall and outflow of cell ingredients. The antimicrobial effects of polyphosphates were more effective than those of dehydroacetate and potassium sorbate at 13$^{\circ}C$ and 4$^{\circ}C$. The growth rate the strain in beef was significantly inhibited by the treatment of 0.9% polyphosphates and storaged at cooling temperature.