• Food Science and Preservation
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• v.12 no.2
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• pp.101-106
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• 2005

This study was carried rut to investigate the quality properties of two cocked germinated-brown rices(A- and B-product). Color value of A- and B-product were L=68.46, a=0.92, b=9.49 and L=69.32, a=-1.10, b=9.77, respectively. Moisture content of those was $64.5\%$. The free sugar contents of A-product were $0.2\%$ glucose, $0.15\%$ sucrose, $0.18\%$ maltose, and those of B-product were $0.14\%$ glurose, $0.50\%$ sucrose, $0.17\%$ maltose, respectively. Vitamin E content in A-product was $30.7\;{\mu}g\;100\;g$ and $46.9\;{\mu}g\;100\;g$ in B-product. Total dietary fiber contents were $2.8\%$, and $2.2\%$, respectively. The DSC(differential scanning calorimetry) characteristics of two cooked germinated-brown rices showed similar pattern. Onset temperature and gelatinization enthalpy of peak 1 were $56.5^{\circ}C$, 5.46 J/g in A-product and $56.2^{\circ}C$, 5.56 J/g in B-product, respectively. Onset temperature and melting enthalpy of peak 2 were $109.5^{\circ}C$, 0.33 J/g in A-product and $108.9^{\circ}C$, 0.37 J/g in B-product, respective1y. Sensory properties of cocked germinated-brown rices were affected by appearance, taste and texture. Palatability score of B-product was higher than that of A-product.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.51-61
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• 1991

Physical and chemical properties of glycosylsucrose were characterized as follows: 1. The moisture content of glycosylsucrose syrup (35% , w/w) was 63.6% and total sugar in solid was 35.9%. 2. Main sugar compositions of glycosylsucrose syrup were maltotetraose 54.5%, sucrose 18.0%, glycosylsucrose 15.3%, maltosylsucrose 11.3% and the content of glucose, maltose, maltotriose and fructose were very little. 3. Perceived sweetness threshold of glycosylsucrose was 0.71%, relative sweetness was 0.53, and sweetness intensity expressed as power function was S=$0.78^{\circ}$C^{1.5}$$. 4. Viscosity of glycosylsucrose was higher than that of sucrose and Japanese product at 10, 25, 35 and $65^{\circ}C$. 5. The content of water absorption of gylcosylsucrose at Aw 0.80 was 0.48 g $H_2$O/g dry weight while that of sucrose was 0.17g $H_2$O/g dryweight at Aw 0.86. 6. The stability of glycosylsucrose was decreased by acidic pH, high temperature and long heating time. 7. The glycosylsucrose showed very little browning when heated with pepton, but alkaline pH (pH8), high temperature and long heating time increased browning reaction.

• Journal of Power System Engineering
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• v.5 no.4
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• pp.74-81
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• 2001

The infiltration behavior of molten Al-alloy, microstructures, hardness, and the interfacial reactions of $SiC_p/Al$ composites fabricated by the pressureless infiltration technique were investigated. It was made clear that both the weight fraction of SiC reinforcement and additive Mg content considerably influenced on the infiltration behavior of the molten Al-alloy matrix. Complete infiltration of molten Al-alloy achieved under the conditions that weight fraction of SiC content is more than 30wt%, and additive Mg content is more than 9wt%. Interfacial region of Al-alloy matrix and SiC reinforcement phase, $Mg_2Si$ was formed by the reaction between Mg and SiC. Another reaction product AlN was also formed by the reaction between Al-alloy matrix and gas atmosphere nitrogen.

• Korean Journal of Breeding Science
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• v.43 no.3
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• pp.196-200
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• 2011

'Superjami', a new blackish purple pigmented rice cultivar was derived from a cross between 'CG2-3-5-1-6-1' (developed from a cross between 'Heugjinjubyeo' and 'Suweon 425') as high amount of C3G (Cyanidin 3-glucoside) and 'Daeribbyeo 1' with large seed size in 2003, and selected by pedigree breeding method until $F_7$ generation. As a result, a promising line, 'SR28721-7-9-3-1-2-1', was developed and designated as the name of 'KNOU 5' in 2008. This variety has about 125 days to heading after sowing and has 74.9 cm culm height. The ratio of fertility of 'Superjami' was about 89.6% and 1,000-grain weight was about 26.2 g. It was 1.5 times heavier than 'Heugjinjubyeo'. 'Superjami' has 10 times higher C3G content compared with 'Heugjinjubyeo'. The yield potential of 'Superjami' in brown rice was about 6.3 MT/ha at ordinary fertilizer level in local adaptability test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.932-937
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• 2007

Quality evaluation and hazard management of lettuce (Lactuca sativa L.) which was prepared within the harvesting seasons were analyzed. Eatable weight was highest in the summer (953.40 g)>spring (912.27 g)>fall (895.28 g) lettuce, but sugar content showed the highest concentration in the spring. Total color of summer lettuce was the brightest in comparison with other seasons. Fall lettuce's color increased in yellowness more than greenness. Minerals of lettuce were abundant in the following order of K>Ca>Na>Mg>Fe in all seasons. Chlorophyll content, showing the similar trend to vitamin C, was the lowest in summer. Among the 48 different pesticides tested, only chlorthalonil was detected in a minute content from fall lettuce. In conclusion, summer lettuce was inferior to spring and fall in quality because of hot weather.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.432-437
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• 2019

The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP${\geq}37$) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature ($86.5^{\circ}C$), gelatinization temperature ($72.1^{\circ}C$) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from $-27.1{\sim}-20.2^{\circ}C$ and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (${T_g}^{\prime}$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1594-1598
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• 2015

This study was performed to investigate the effects of various acidic treatment for anthocyanin and proanthocyanidin extraction from black bean. Extracts were prepared with 80% methanol solutions containing HCl, acetic, formic, phosphoric, and citric acids of different concentrations (0.1, 0.2, 0.3, 0.5, and 0.7%). Total anthocyanin content ranged from 0.74 mg/g in 0.7% citric acid to 1.74 mg/g in 0.3% HCl, depending on acid type and concentration. The major anthocyanins were delphinidin-3-glucoside (D3G), cyanidin-3-glucoside (C3G), and petunidin-3-glucoside (Pt3G). The highest C3G content was 1.12 mg/g in 0.3% HCl. Proanthocyanidin content ranged from 2.01 mg/g in 0.5% acetic acid to 5.29 mg/g in 0.3% HCl. Thus, acidic condition is a significant factor affecting anthocyanin and proanthocyanidin extraction from black bean, and the optimum extraction conditions were determined as 80% methanol containing 0.3% HCl.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.70-76
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• 2005

Approximate composition and physicochemical properties of 7 cultivars of persimmon peel, by product of dried-persimmon, were examined. The content of crude fiber were different according to cultivars. Glucose, fructose and sucrose were isolated by HPLC; also, myristic, palmitic, palmitoleic, oleic and linolenic acid were the major fatty acids in persimmon peel. Total and free amino acid were 241.32-371.45 mg/100 g and 3.69-28.31 mg/100 g, respectively; also, aspartic and glutamic acid were the predominant amino acids, reaching a level between 19.6 and 24.8% of total amino acids. Insoluble dietary fiber content(34.89-50.76 g/100 g) was remarkably higher than soluble dietary fiber (2.44-7.09 g/100 g). Total carotenoids were in the range of 179.4-340.6 mg/100 g, and total phenolic compounds ranged from 44.07-196.98 mg/100 g, showing differences between cultivars.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.394-399
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• 2013

This study was performed to investigate the antidiabetic study effect in ethanol extract of Ailanthicortex(A.C) radici in Streptozotocin(STZ)-induced diabetic rats. Diabetes was induced by intravenous injection of STZ at a dose of 45mg/kg dissolved in citrate buffer. The ethanol extract of A.C radici was orally administrated once a day for 7 days at a dose of 500mg/kg. The content of serum glucose, triglyceride(T.G), total cholesterol were significantly decreased in treated group compared to the those of STZ-control group. The content of hepatic glycogen and activity of glucokinase(GK) were significantly increased in treated group compared to the those of STZ-control group. but activity of glucose-6-phosphate dehydrogenase(G-6-PDH) was significantly increased. These results indicated that ethanol extract of A.C would have antidiabetic effect in STZ-induced diabetic rats.

• Food Science and Preservation
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• v.20 no.4
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• pp.546-553
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• 2013

In this study, we examined the antioxidant activity of the Sumaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of $60^{\circ}C$ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in $60^{\circ}C$ and $95^{\circ}C$ hot water for 2 minutes. The soluble solids content of HA from the $60^{\circ}C$and $95^{\circ}C$ hot water extraction were $0.52{\pm}0.18%$ and $0.92{\pm}0.18%$, respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was $9.55{\pm}0.18mg/g$ in the $95^{\circ}C$ extraction, which was significantly higher than in the $60^{\circ}C$ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods. The total phenolic compound content of the $95^{\circ}C$ extracted samples was $3.36{\pm}0.13{\sim}9.88{\pm}0.23mg/g$, which was significantly higher than that of the $60^{\circ}C$ extracted sample. The ABTS radical scavenging activity of the $60^{\circ}C$ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35% and 96.78%, respectively, in the $95^{\circ}C$ extracted samples. As a result of the high temperature, the extracted sample showed an increase in the FRAP. In the RC sample, the FRAP was two times higher in the $95^{\circ}C$ extracted sample ($181.28{\pm}2.90{\mu}M$) than in the $60^{\circ}C$ extracted sample ($83.88{\pm}0.43{\mu}M$).