• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.119-119
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• 2018

• Food Science and Preservation
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• v.31 no.3
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• pp.385-393
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• 2024

Ogi production results in nutrient loss. B. aegyptiaca seeds, rich in biomaterials, could enhance ogi's nutritional potential. This study aimed to fortify ogi with bioactives from B. aegyptiaca seeds, targeting a 16% protein inclusion, compared to ogi flour as control. Mineral profiles were analyzed, showing higher levels in the fortified samples, particularly in DAM-ogi and PP-ogi, which are implicated in diabetes control. Pasting profiles indicated higher values in PP-ogi, suggesting improved rheological properties due to B. aegyptiaca bioactives.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.560-566
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• 2013

In this research we extracted water-soluble collagen peptide from flatfish skin and compared it with commercially available collagen peptide extracted from Tilapia scale currently placed on the market in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie, FSCP marking 3.82 Kcal showed no differences from TSCP marking 3.84 Kcal. As for forming amino acids, in aspartic acid, serine, histidine, tyrosine, methionine, FSCP had higher content than TSCP, but in OH-proline, proline and alanine FSCP had lower content than TSCP. Especially the content of essential amino acids of FSCP marked 22.74% with a higher content compared with 13.64% of TSCP. In the distribution of molecular weight FSCP with 1,000 Da showed comparatively low compared with TSCP, and in emulsion property and stability FSCP and TSCP showed similar excellent trend.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.311-319
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• 2000

This study was to investigate eating behaviors and food preferences of the worker at transportation business in Daegu areas by work site. The survey was performed by questionnaires from July 13 to August 25, 1999 against 353 of males. As a general factor, the subjects of survey were male drivers in their forties to fifties. Their education level was middle school (46.5%) and high school (47.3%) diploma. The subjects were composed of 44.2% of city workers and 55.5% of suburban workers. This study showed that the city workers eat three meals per day with high percentage (92.9%) and a large number of suburban workers (21.3%) eat two meals only. Most of the subjects 782.% responded that their diet life were irregular due to the property of their job. The food preferences of most of workers (94.9%) were Korean food rather than any other foods. Frequency of eating-out was much higher in city drivers than in suburban drivers. They considered taste of food firstly and the prices of food secondly, but the nutritional value of food was considered with a very low percentage (14.7%). Their favorite menu turned out to be the Korean style one-dish food, of those one-dish Koran food, they preferred rice or soup to the noodles. These results suggest that he nutritional education against the workers at transportation business is needed to set the proper menu considering the characteristics of the preference each group of workers.

• Journal of environmental and Sanitary engineering
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• v.22 no.2
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• pp.75-84
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• 2007

A lysine determination method for low quantity of rice was modified from the original Dye-Binding Lysine (DBL) method used in the national standard in China [GB 4801-84, 1984]. By making use of the property that lysine does not bind to the crocein orange G dye after treated with propionic anhydride, the amount of lysine in rice samples could be determined directly by calculating the difference between the absorbances of the treated and the untreated samples. Various commercial rice samples were purchased from market and evaluated. Several methods were tested by varying both the sizes of the samples and the concentrations of the dye solutions. Results showed that when using 1.284 mM of crocein orange G dye solution and 15.5 mg of sample, the results were most reproducible. The corresponding lysine content in sample were $3.36\;{\pm}\;0.09\;mg/g$ and $3.35\;{\pm}\;0.19\;mg/g$ by traditional method and modified method, respectively. Statistically, there was no significant difference between the results (p>0.05).

• Food Science of Animal Resources
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• v.20 no.3
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• pp.236-241
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• 2000

본 연구는 한우우소뼈로 만든 용출액의 품질에 대한 과학적인 자료를 제시하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 추출횟수별에 따른 이화학적, 관능적 및 영양적 특성을 규명하였다. 탁도, 점도 및 콘드리이친황산함량에서 추출횟수가 증가할수록 유의적으로 감소한 반면(P<0.05), 콜라겐 함량에서는 추출회수가 증가할수록 유의적으로 증가하였다(P<0.05). 색도에서 명도는 추출회수가 증가할수록 유의적으로 감소한 반면, 적색도와황색도는 증가하였다(P<0.05) 관능평가에서 추출 회수가 증가할수록 평가가 유의적으로 낮았고 (P<0.05), 총질소, 나트륨, 칼슘 함량 및 칼로리는 추출회수가 증가할수록 2차추출까지 증가하다가 이후 유의적으로 감소하였다. (P<0.05)조직특성에서 추출전 대퇴골의 단면은 골수가 많이 분포하고 있으나 추출회수가 증가할수록 골수가 추출되어 3차 추출이후의 대퇴골 단면에는 골수 성분이 거의 나타나지 않았다. 이상의결과를 종합하여 볼 때 한우우소뼈로 설렁탕을 가정에서 제조시 3차까지 우려내는 것이 적당한 것으로 사료된다.

• CELLMED
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• v.10 no.1
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• pp.1.1-1.6
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• 2020

Since times immemorial, people have been dependant on plants for the various nutritional and pharamacological properties. Folk and traditional medicine recognizes thousands of plant species having miraculous benefits. Fig (Ficus carica Linn.) has been part of folk-lore since centuries. Ficus carica Linn. (Moraceae) is a huge deciduous tree, with more than 800 species. Different parts of Ficus carica like bark, root, leaves, fruit and latex have their own valuable importance and are frequently used for the treatment of various illnesses. Fruit of Ficus carica is commonly called as fig (anjeer) has various medicinal properties used in Unani, Ayurvedic and Chinese traditional system of medicines. Fig fruit is mostly used in gastro intestinal and respiratory disorders. In Unani medicine, fig is used as a diuretic, mild laxative and expectorant. Phytochemical studies on the leaves and fruits of the plant have shown that they are rich in Phenolics, Flavonoids, Vitamin C, Alkaloids, Saponins, Coumarins, tannins, organic acids, and volatile compounds due to which it is having great antioxidant property. Most interesting therapeutic effects include hypoglycemic, hepatoprotective, anticancer, antimicrobial and hypolipidemic activities.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.65-70
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• 2004

Side-stream cigarette smoke (SSCS) is a major component of environmental tobacco smoke. The purpose of this study was to investigate the development of lung injury and lipid peroxidation in the lung and liver of immunodeficient (Nude) mice exposed to acute SSCS (a total 5 hours of exposure). The effects of French maritime bark extract (Pycnogeno $l^{ⓡ}$) supplementation of the mice were also determined. SSCS increased pulmonary resistance and lipid peroxidation in these mice. Pycnogeno $l^{ⓡ}$ supplementation increased vitamin E levels in lung and liver. In addition, Pycnogeno $l^{ⓡ}$ attenuated SSCS-mediated lung injury and lipid peroxidation. It appears that the enhanced resistance against SSCS-induced lung injury and lipid peroxidation may be primarily due to the antioxidant property of Pycnogeno $l^{ⓡ}$ in supplemented mice.

• Journal of Life Science
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• v.12 no.1
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• pp.1-8
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• 2002

Antlers from deer species are alternative animal by-products. Due to the oriental trade, the velvet antler industry is rapidly emerging in North America. The unique biological property of antler wish a deciduous natural phenomenon offers the valuable model of biomedical research. Growing antlers showed different structures according to cell populations consisting of mesenchymes, chondroblasts, chondrocytes and osseous tissues from distal to proximal portions of main beam. Their structures were different from two tissues, cartilage and bone, in growing antlers. Zone of maturing ants calcifying chondrocytes referred as upper section was invaded by osteoblasts indicating the occurrence of endochondral ossification. The cartilaginous tissues were gradually replaced by osseous tissues downward. The bony tissues referred as the middle and base sections in this thesis contained spongy bone and cortical bone structure in the difference of the degree of mineralization antral the thickness of cortical bony in adjacent to outer velvet layer. In addition, the endocrinological regulators such as testosterone, prolactin, growth hormones and other growth factors are actively involved in the unique deciduous nature shown in the growth and development of antler.