• Food Science and Biotechnology
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• v.18 no.1
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• pp.31-35
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• 2009

Total folate content was determined by microbiological assay using Lactobacillus casei spp. rhamnosis (ATCC 7469) with a 96-well microplate technique. Using roasted peanut and red kidney beans as representative legume samples, response surface methodology (RSM) was supplied to optimize the trienzyme procedures for the determination of folate in legumes. After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. Ridge analysis showed that the optimal digestion times were <2 hr for $Pronase^{(R)}$ and $\alpha$-amylase, and <5 hr for conjugase to obtain maximal folate values for legume samples. This study confirms that established digestion times for cereal products (AOAC Method 2004.05) of 3 for protease and 2 hr for $\alpha$-amylase are applicable to legumes. Conjugase treatment can be reduced to 5 from 16 hr and the conjugase level to 5 from 20 mg per sample, providing significant cost saving.

• Korean Journal of Environmental Agriculture
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• v.34 no.2
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• pp.98-104
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• 2015

BACKGROUND: ${\gamma}$-Oryzanol, a mixture of ferulic acid esters of triterpene alcohols and sterols, are a nutritionally important group of rice secondary metabolites. The ${\gamma}$-Oryzanol content and composition were found to vary with enviromental factors such as growth temperature, varietal origin, and cultivation method. Therefore, the effect of green manure treatments will be also be an important factor in their content. METHODS AND RESULTS: The ${\gamma}$-Oryzanols extracted using dichloromethane/methanol were analyzed equipped liquid chromatography with a diode array detector. A total of ten components of ${\gamma}$-oryzanol including ${\Delta}7$-stigmastenyl ferulate were isolated of which, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate were identified as the major components in Korean rice variety, Unkwang. The ${\gamma}$-oryzanol content in rice, in the presence of nitrogen fertilization using green manure was similar to conventional nitrogen fertilization, but was higher than the control(no fertilizations). The ${\gamma}$-oryzanol ontent in rice, in the presence of hairy vetch as green manure crop was the highest compared to other crops (opium-poppy, crimson clover, cornflower). As a result of PLS-DA using SIMCA 11.0 ver. as multivariate analysis program on the basis of total data, in all samples, the specific pattern and cluster of ${\gamma}$-oryzanol scores according to green manure crops and conditions were confirmed with possible distinguishing nitrogen effects. CONCLUSION: The nitrogen contained in the green manure crops is considered to play a major role in the formation of ${\gamma}$-oryzanol. Hairy vetch which contains higher nitrogen increased the concentration of ${\gamma}$-oryzanol in rice.

• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.331-337
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• 2002

Nonproprietary name may be used without restriction by the public at large and can be called common name, generic name. Nomenclature agencies exist in US, Great Britain, Japan and so on. The agencies maintain liaison with onε another in an effort to secure the wide adoption of thε most appropriate and universally acceptable designation for each drug. To prevent the confusion which arises when several nonproprietary names are used for a single drug, either in the same country or in several different countries, the WHO has assumed the responsibility of coordination existing nomenclature at the international level. In this study, the nomenclature for new drugs and the terminology to harmonize specifications for revision of Korean Pharmacopoeia (KP) were established.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.303-320
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• 1998

Today the corporate environment is changing rapidly in a standpoint of politics, economics, society and technology environment. So corporates need a management strategy in another point of view. As a new menagement strategy it is introduced corporate culture. The corporate culture should be built with the core of CI, in order to be adapted to peripheral circumstances of the company. The purpose of this thesis is to contribute to manage the systematic management of corporate image by inquiring into corporate identity. Through the research of the deluxe hotels in seoul it is tried to find hotel CI-concept. As a result, the knowledge level of hotel managers is a little low and considered simply as the modification of basic elements and development of a visual idenification system. The emphasis must be on the coordination and integration to create a desired coroporate image and to communicate this image created for the target audience in a systematic and unified mannr.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.346-356
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• 2005

This study was conducted to investigate how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed The results are as follows. First, to develop medicinal cuisine, it is necessary to grasp the theoretical system, considering Ohaeng and Omi, the five viscera and the six entrails, organs and body, by raising the level of understanding comprehensively about the relationship between the characteristics of each groups of Sasang Constitutions and the theories of Eumyangohaeng, and the relationship between the theory of Kimi. and food, and then to explain developed medicinal cuisine and apply those theories to inventing new ones. Secondly, to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of Kimi. Thirdly, to develop medicinal cuisine according to the perspective of Kimi. Theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of Kimi, Eumyangohaeng, and Sasang Constitutions share so that it is possible to invent medicinal cuisine which is good for anybody to protect disease specific to a certain group of constitutions with, and serves as the dietary regimen customed to each constitution group. Lastly, the scientific effect of the medicinal cuisine which is developed according to the theory of Kimi., Eumyangohaeng, and Sasang Constitutions should be verified by scientific researches and clinical experiments. And it is believed to be essential for the government to make efforts to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.299-305
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• 2010

The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak's study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.

• Nutrition Research and Practice
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• v.2 no.4
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• pp.275-282
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• 2008

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

• Journal of Agricultural Extension & Community Development
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• v.7 no.1
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• pp.13-29
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• 2000

During the last 10 year period, OECD member countries were in a trend of 'less government' from 'more government', thus resulted in restructuring and reducing staffs in government agricultural institutions including the Agricultural Knowledge System. In recognizing the crisis of 'less government', member countries were in a trend of paradigm shift to the 'better government;. In producing and transferring agricultural information, member countries are more concerned about consumers as well as producers as the target of good quality services of the 'better government'. The general consensus of member countries identified the importance of food safety and environmental protection as new agendas for the 21st century. Agricultural Knowledge Systems (AKS) in OECD member countries were in a trend of reorganization in addressing food safety, and agriculture / environmental issues. The approaches, functions and responsibilities were diversified to multi-governmental institutions from the ministry of agriculture. Thus the importance of institutional cooperation and coordination were emphasized more in the newly changed AKS paradigms. The objectives, functions and approaches of AKS in OECD member countries as well as in Korea will be directed to emphasize the importance of environment, sustainable agriculture, food safety, and rural development. They will also focus on establishing mutual cooperative systems among policy makers, consumes, non-governmental organizations, and agri-related organizations as necessary for sustainable development in the future.