• Asian-Australasian Journal of Animal Sciences
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• v.11 no.4
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• pp.331-336
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• 1998

This review was conducted to analyse the effect of nutrition on physiological responses; heat production of domestic animal during exercise. Overall, it can be concluded that the major factors likely to affect heat production in domestic animals during exercise (including work load) are body weight, speed, the gradients attempted, feed intake, ambient conditions (including temperature and solar radiation) and altitude. On nutrition-exercise interactions, for example, it has been concluded that animals on better quality diets produce more heat than those on poorer quality ones, and that glucose as well as acetate are metabolized as energy sources during both rest and exercise.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.186-200
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• 2006

This study was conducted to investigate university students' eating out behavior and attitude to coupons and alliance cards in the food service industry. Self administered questionnaires were collected from 435 students. Statistical data analysis was completed using a SPSS v. 12.0 program. The results were summarized as follows: The average age was 21.24. Korean-style food was the most favorite dish when they ate out. Major sources of restaurant information were friends and acquaintances. The factors of choosing restaurants came 'taste', 'hygienic', 'price' and 'service' in that order. Comparing coupons with alliance cards, they used coupons less frequently than alliance cards. The behavior of using coupons and alliance cards indicated that university students regarded alliance cards as more economically helpful than coupons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.433-440
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• 1998

In order to select probiotics with a high survival rate in gut and the growth inhibition of virulent pathogens to human beings or animals, we have examined a variety of microorganisms to assess the acid, bile, and pancreatic tolerance and the growth inhibition of E. colt O8 and Salmonella choleraesuis ATCC 8391. Lactobacillus acidophilus KCTC 3155 was shown to inhibit the growth of E. coli and Salmonella dramatically within 24 h of incubation, although it was vulnerable to the exposure of bile acids. Bacillus polyfermenticus showed a good growth inhibition against E. coli, with a moderate acid and bile tolerance, while Clostridium butyricum KCTC 1786 inhibited the growth of E. coli and Salmonella slightly with a good bile tolerance. However, Saccharomyces cerevisiae KCTC 7928 and Aspergillus oryzae KCTC 6075 did not inhibit the growth of E. coli and Salmonella, suggesting that these microorganisms can be used as the sources of nutritional suppliment rather than as probiotics itself.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.69-73
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• 2015

The world is presently facing key challenges due to the population explosion, shortages in renewable sources of energy, and environmental problems. One important aspect of ecological intensification is the use and improvement of marginal lands and spaces often ignored, until now. Goats are known to be well adapted to scrubs, forage trees, and rangelands. Goats could contribute marginally, but significantly, to the growing demand for meat without using arable lands. Since 2000, there were 752 million goats globally, and goat livestock increased by 26.8% in 2010, accounting for 954 million heads. Goats are widespread due to their high adaptability to different environmental conditions and nutritional regimes, high productivity, and low maintenance cost. A significant growth in goat number was noticed in the period 2000~2010 in the Netherlands (+113.83%), in spite of the 9.75% decrease in EU-27. A cheese making goat farm in the Netherlands showed how it can survive in the one fifth size of the average. It may be a good model for the Korean goat industry since it uses seasonal breeding and results in reduced "goaty" flavor in the cheese.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• Biotechnology and Bioprocess Engineering:BBE
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• v.7 no.1
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• pp.21-25
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• 2002

To maximize and sustain the productivity of Monascus pigments, various environmental and nutritional parameters, such as the initial moisture content, pH, inoculum size, sample size, and nutrient supplement, that influence pigment production were evaluated in solid-state cultures as follows: initial moisture content, $50\%;$ pH, 6.0; inoculum size $1\;\times\;10^4$ spore cells $(grams\;of\;dry\;solid\;substrate)^{-1};$ sample size, 300 g. All supplementary nutrients (carbon, nitrogen, and mineral sources) added has inhibitory effects on the cell growth and red pigment production. In open tray culture the maximum biomass yield and specific productivity of red pigments were 223 mg DCW $(grams\;of\;initial\;dry\;substrate)^{-1}$ and, $47.6\;OD_{500}\;(DCW\;grams)^{-1}h^h{-1}$ respectively.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.45-51
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• 2009

In this study, food protein hydrolysates were prepared from six types of food protein: purified meat protein, whole egg protein, casein, isolated soy protein, concentrated rice protein, and gluten. Food proteins were hydrolyzed with pepsin and ethanol (80%)-soluble fractions of pepsin hydrolysates were employed for analysis. The products were colorless and odorless powders with low fat content and good solubility. The MW (molecular weight) of the protein hydrolysates was confirmed to be $200{\sim}1,800$ via gel filtration. Free amino acid contents accounted for less than 5% of the samples. The results of our amino acid analysis revealed that all food protein hydrolysates preserved their original amino acid compositions and nutritional values of their source proteins with highly pure oligopeptide mixtures. These results show that the food protein hydrolysates prepared in these investigations should prove excellent dietary nitrogen sources for a variety of applications.

• Korean Journal of Plant Resources
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• v.27 no.6
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• pp.642-649
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• 2014

The antioxidant potentials of the methanol extract and its various fractions from Agrimonia pilosa Ledeb were measured as 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging abilities as well as the reducing power decreasing NO in vitro. The methanol extract of Agrimonia pilosa Ledeb showed significantly strong scavenging effects on free radicals of DPPH, ABTS, and NO. Hexane fraction (HF), ethyl acetate fraction (EF) and n-butyl alcohol fraction (BF) were prepared by solvent fractionation. By comparison of polyphenol contents among BF and HF, EF with high polyphenol contents showed the highest DPPH, ABTS, and NO scavenging effects with the value of 50.2%, 80.4%, and 65.7%, respectively, at the highest tested dose. HPLC analysis revealed the presence of various phenolic compounds in EF of Agrimonia pilosa Ledeb. These results suggest that EF could be considered as natural antioxidant sources and dietary nutritional supplements to prevent oxidation-related diseases.

• Journal of Pharmacopuncture
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• v.25 no.1
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• pp.1-6
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• 2022

Psoriasis is a chronic disease that has no definitive cure. In this review study, the main sources of Persian Medicine (PM) such as the Canon of Medicine (by Avicenna) and Al-Havi (by Rhazes) were assessed to identify non-pharmacological treatments for psoriasis. Several treatments that are recommended for this disease include nutritional advice, lifestyle modifications, and manipulation therapy such as wet cupping (Hijamah), leech therapy, and phlebotomy (Fasd). These recommendations may help to prevent recurrence and be useful in improving psoriasis. The efficacy of PM recommendations to improve psoriasis should be evaluated in future studies.

• Animal Bioscience
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• v.36 no.9
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• pp.1305-1313
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• 2023

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.