• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.1-5
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• 1981

Free and total amino acids of Korean hazel nut (Corylus heterophylla Fisch. var. Japonica koidz.) were identified by amino acid autoanalyzer (Technicon PNC-1 type). The results indicate that among 16 kinds of all free amino acids contained in hazel nut, arginine was the richest, and then came glutamic acid, proline, alanine, tyrosine and valine in that order. From the total amino acids which were closely related with the nutritional valuation, arginine was in the richest amount and then came with glutamic acid, proline, leucine, aspartic acid and valine.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.162-162
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• 1998

Various natural compounds act as antioxidants in protection against lipid peroxidation. Lipid peroxidation yields a variety of decomposition products which have been implicated in not only decreasing the nutritional value of food, but also in developing an off-flavor and toxic substances. As a source of safer and more effective natural antioxidants of natural origin have been widely investigated. Some Indonesian plants have evaluated for their antioxidative activity, and suggested the possible existence of various antioxygenic compounds in them. We attempted to study such antioxygenic compounds with simple method evaluation. As we are interested in the natural product compounds, we examined of several sample such as edible sea-weeds, and some edible fruits. Sea-weed, Eisenia bicyclis, one of the edible brown algae, exhibited the activity. As a traditional food additive consumed by Indonesian, Garcinia parvifolia is used as taste supplement in region West Sumatra, have been studied. Our current studies on the semi-polar fractions shows the activity by the thiocyanate method test. Another sample, Garcinia mangostana, a famous fruit with sweet taste, the part kernel have also evaluated. The acidic fraction of the extract showed antioxidative activity. Some other active components were found in the neutral and BuOH fractions.

• Journal of Mushroom
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• v.12 no.1
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• pp.73-76
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• 2014

Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.363-370
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• 2012

Some physicochemical characteristics like nutritional values, sugar content, and fatty acid composition (FAs) in fruits of four papaya (Carica papaya L.) cultivars ('Red Lady', 'Sunrise Solo', 'Tainung', and 'BH-65') grown under plastic greenhouse conditions in the Mediterranean region of Turkey were evaluated. The chemical characteristics, except acidity in the fruits, significantly varied among the cultivars. Nitrogen (N) was the most abundant mineral in all papaya cultivars and ranged from $0.80\;g{\cdot}100\;g^{-1}$ in 'Red Lady' to $1.28\;g{\cdot}100\;g^{-1}$ in 'BH-65' in fresh weight. Potassium (K) and calcium (Ca) were found the highest amount in dry weight. Glucose and fructose were identified as the main sugars in all cultivars. Sucrose was in trace amounts in the three cultivars, but not detectable in cultivar 'Red Lady'. Twenty-five FAs were detected in the papaya fruits. Polyunsaturated fatty acids (PUFAs) were found to be in a highest amounts compared to the saturated fatty acid (SFAs) and monounsaturated fatty acids (MUFAs). Palmitic (C16:0), oleic (C18:1), and linoleic (C18:2n6) acids were the major fatty acids detected in all cultivars. The results of this study implied that dietary intake of papayas may supply substantial nutrient components necessary for human health.

• Mycobiology
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• v.37 no.3
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• pp.171-182
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• 2009

Many aspergilli that belongs to ascomycetes have sexuality. In a homothallic or self-fertile fungus, a number of fruiting bodies or cleistothecia are formed in a thallus grown from a single haploid conidia or ascospores. Genome-sequencing project revealed that two mating genes (MAT) encoding the regulatory proteins that are necessary for controlling partner recognition in heterothallic fungi were conserved in most aspergilli. The MAT gene products in some self-fertile species were not required for recognition of mating partner at pheromone-signaling stage but required at later stages of sexual development. Various environmental factors such as nutritional status, culture conditions and several stresses, influence the decision or progression of sexual reproduction. A large number of genes are expected to be involved in sexual development of Emericella nidulans (anamorph: Aspergillus nidulans), a genetic and biological model organism in aspergilli. The sexual development process can be grouped into several development stages, including the decision of sexual reproductive cycle, mating process, growth of fruiting body, karyogamy followed by meiosis, and sporulation process. Complicated regulatory networks, such as signal transduction pathways and gene expression controls, may work in each stage and stage-to-stage linkages. In this review, the components joining in the regulatory pathways of sexual development, although they constitute only a small part of the whole regulatory networks, are briefly mentioned. Some of them control sexual development positively and some do negatively. Regarding the difficulties for studying sexual differentiation compare to asexual one, recent progresses in molecular genetics of E. nidulans enlarge the boundaries of understanding sexual development in the non-fertile species as well as in fertile fungi.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.29-36
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• 1991

Analysis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at $230^{\circ}C$ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysed by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bores in the oven at 23$0^{\circ}C$ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone Stock 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

• Journal of Korean Society of Forest Science
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• v.98 no.5
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• pp.558-562
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• 2009

The growth, carbon and nitrogen status of container grown black pine (Pinus thunbergii) seedlings were examined at various levels of foliar fertilization (control, 0.1%, 0.2%, 0.3%). Root collar diameter, height and dry weight of black pine seedlings increased significantly with increasing levels of foliar fertilization (P<0.05). Carbon concentration in needle of black pine seedlings was significantly higher in the foliar fertilization than in the control treatments (P<0.05), while other seedling components such as stem and roots were not significantly different (P>0.05) between the foliar fertilization and the control treatments. Nitrogen concentration and content were significantly greater in the foliar fertilization than in the control treatments (P<0.05). Shoot/root ratio of black pine seedlings (needle+stem dry weight/root dry weight) was greater in the foliar fertilization (2.40-2.89) than in the control treatments (1.87). However, nitrogen use efficiency was significantly lower (P<0.05) in the foliar fertilization (28-46) than in the control (111) treatments. The results indicate that morphological characteristics and nutritional status on container grown black pine seedlings were enhanced by various levels of foliar fertilization.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.162-165
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• 2003

The enzyme activity and the micronutrient content of powdered raw meal (PRM) and powdered processed meal (PPM) were compared. PRM was made of freeze-dried cereals, fruits, and vegetables. PPM was made of the same materials as PRM, but with heat processing such as steaming, roasting and hot air drying. The activity of $\alpha$-amylase of PRM was higher than that of PPM. However there were no differences of the concentration of proximate components between PRM and PPM. The concentrations of vitamin A, C, folic acid, biotin, calcium, potassium, sodium and iron in PRM were higher than in PPM, but there were no differences in vitamins E, B$_1$, B$_2$, phosphorus and zinc. This research demonstrated that PRM retains greater nutritional value because there is higher enzyme activity and less loss of micronutrients during processing in PRM than in PPM.

• Food Science and Preservation
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• v.10 no.4
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• pp.554-559
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• 2003

The optimal culture conditions on bacteriocin producing of Lactobacillus sp. FF-3 isolated from Korean Dongchimi, were studied for enhancing its production with regard to environmental and nutritional factors. The optimal cultivation time, initial pH and temperature were 21 hours, pH 7.0 and 30∼37$^{\circ}C$ respectively. Optimal compositions of culture medium for bacteriocin production were glucose 3% as carbon source, tryptone 4% as nitrogen source, and manganese sulfate 0.005% as inorganic salt with other basal components. The maximum antimicrobial activity was 484 BU/mL under the optimal culture condition.