• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Food Science and Preservation
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• v.18 no.3
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• pp.366-373
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• 2011

Recent studies suggested that Cheonnyuncho is a significant source of bioactive phenolic compounds, comparable to phytochemicals, including green tea and onion. In this study, the hot-water and 80% ethanolic extracts of Cheonnyuncho were assessed as to their total phenol content, total flavonoids content, antioxidant activity (DPPH radical-scavenging activity and reducing power), and anti-obesity activity. The results showed that the total phenol contents of the hot water extract and the 80% ethanolic extract were $16.52{\pm}3.87$ and $13.44{\pm}0.85$ mg GAE/g, respectively. The total flavonoids content was detected only in the 80% ethanolic extract, however, with a 778.08 ${\mu}g$ catechin equivalents/g content. The DPPH radical-scavenging activity and reducing power of the 80% ethanolic extract from Cheonnyuncho was significantly higher than those of the water extract (p < 0.05). During the adipocyte differentiation, the 80% ethanolic extract of Cheonnyuncho more significantly inhibited lipid accumulation and ROS production than the 3T3-L1 cells that were treated with hot water extract. Furthermore, the 80% ethanolic extract of Cheonnyuncho suppressed the mRNA abundance of the adipogenic transcription factor, $PPAR{\gamma}$ (peroxisome proliferator-activated receptor ${\gamma}$), and its target gene, aP2 (adipocyte protein 2). These results indicate that Cheonnyuncho extracts can inhibit adipogenesis through a mechanism that involves direct down regulation of $PPAR{\gamma}$ gene expression or via modulation of ROS production associated with radical-scavenging activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1790-1799
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• 2010

A controlled and double blinded trial was performed to evaluate the effects of OPE supplementation on blood circulation in healthy male smokers. The study population consisted of 92 healthy male smokers aged $44.4{\pm}7.8$ years. The supplement group (n=49) received OPE containing 100 mg quercetin/day for 10 weeks, while the control group (n=43) received placebo powders. The prothrombin time and activated partial thromboplastin time increased significantly after OPE consumption, indicating the attenuated blood clot formation by OPE. In conclusion, these results indicate that the daily consumption of OPE (containing 100 mg quercetin) for 10 weeks exerts significant health benefits through the modulation of physiological functions including the blood circulation in male smokers.

• Korean Journal of Remote Sensing
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• v.33 no.6_2
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• pp.1061-1073
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• 2017

In this study, images were classified using convolutional neural network (CNN) - a deep learning technique - to investigate the feasibility of information production through a combination of artificial intelligence and spatial data. CNN determines kernel attributes based on a classification criterion and extracts information from feature maps to classify each pixel. In this study, a CNN network was constructed to classify materials with similar spectral characteristics and attribute information; this is difficult to achieve by conventional image processing techniques. A Compact Airborne Spectrographic Imager(CASI) and an Airborne Imaging Spectrometer for Application (AISA) were used on the following three study sites to test this method: Site 1, Site 2, and Site 3. Site 1 and Site 2 were agricultural lands covered in various crops,such as potato, onion, and rice. Site 3 included different buildings,such as single and joint residential facilities. Results indicated that the classification of crop species at Site 1 and Site 2 using this method yielded accuracies of 96% and 99%, respectively. At Site 3, the designation of buildings according to their purpose yielded an accuracy of 96%. Using a combination of existing land cover maps and spatial data, we propose a thematic environmental map that provides seasonal crop types and facilitates the creation of a land cover map.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1645-1648
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• 2012

Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asia countries owing to its various biological properties. However, no studies of the anti-inflammatory effects of A. hookeri extracts have been conducted to date. Therefore, this study was investigated the potential of the methanol extract of A. hookeri to suppress the inflammation in lipopolysaccharide (LPS)-induced mouse macrophage RAW264.7 cells. This study was performed on macrophage cells that were pretreated with $0{\sim}500{\mu}g/mL$ of methanol extract of A. hookeri root prior to LPS treatment. Treatment with methanol extract of A. hookeri root significantly inhibited LPS-induced nitric oxide formation in dose-dependent manner. Treatment of A. hookeri root also significantly decreased LPS-induced TNF-${\alpha}$ and IL-6 production. The results of this study provide new evidence of the anti-inflammatory properties of A. hookeri and indicate that it may have a potential therapeutic use for the prevention and treatment of macrophage derived chronic immune diseases.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.74-81
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• 1996

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1003-1008
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• 2000

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4$^{\circ}C$. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37$^{\circ}C$. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.