• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.139-146
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• 1995

Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was $31.62{\sim}34.62%$. The degree of colour was L value: $48.17{\sim}56.88$, a value: $6.07{\sim}8.24$, and b value: $12.67{\sim}15.25$, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p<0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p<0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.

• Journal of Sasang Constitutional Medicine
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• v.15 no.1
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• pp.1-11
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• 2003

In Sasang Constitutional Medicine, pine trees have been used as medicines for Taeyangin and a pine-nuts tree for Taeumin. However, there has been some misunderstandings in interpretation as the Koreans referred to back(栢) as pine-nuts tree as well as cheukback(측백) tree. Also, we have disputed over how to translate songback(松栢). Regarding this dispute, 1 came to the following conclusion based on a research with exactitude. 1. Songja (松子), Songjain(松子仁), Songsil(松實) means Pinus Koraiensis(잣), not a pine .one. 2. Backja(栢子) is a fruit of Cheukback(측백) tree, not of a pinus koraiensis(잣). 3. Some part of 'yulsunjun(列仙傳)' quoted to explain pine-nuts in Bonchogangmok(本草綱目) was misrepresented. 4. In regard to the record that a court lady of Chin(秦) Dynasty lived for bundle of years, Galhong(葛洪) made a mistake by saying that she took pine needles and a Pinus Koraiensis in 'Pobakja(抱朴子)', while saying that she took pine needles and leaves of Cheukback(측백) tree in 'Joohoobigeupbang(　後備急方). Also He made a mistake by saying that took pine needles and leaves of cheukback(측백) tree in Bonchogangmok(本草綱目). 5. Songback(松栢), which was referred to in the Analects of Confucius(論語) and the historical annals(史記), should be understood as an old pine tree with a hard quality of the lumber and evergreen, .rather than 'a pine tree and a pine-nuts tree' or 'a pine tree and Cheukback(측백) tree'. 6. Although 'Songback(松栢) mentioned in a book on medicine were sometimes considered as 'a pine-nuts tree' and 'Cheukback(측백) tree' or 'a pine tree and .Cheukback(측백) tree,' it should be regarded as an old pine tree in most cases.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.225-231
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• 2002

The physicochemical characteristics of pine nuts gruel were investigated to find the effects of processing condition during the processing. Three-dimensional response surface methodology was applied to investigate effects of ratio of water volume and pine nuts weight to rice weight and heating time on dependent variables of the physicochemical characteristics. The dependent variables in physicochemical characteristics were viscosity (cP), spreadability (cm), pH, soluble solid content (%), color, total sugar (%) and amylose content (%). The F-value of ratio of water volume and pine nuts weight to rice weight and heating time to viscosity were 8.91, 4.54 and 5.02 respectively and they are significantly different at 5% level. The F-value to spreadability were 5.44, 7.88 and 8.04 respectively and they are significantly different at 5% level. These results suggest that water volume, pine nuts weight and heating time greatly affect the viscosity and spreadability of pine nuts gruel. The processing condition also affect the soluble solid content. The changes of the processing condition did not affect the pH of pine nuts gruel. We found that the L, a, b value were affected more by ratio of water volume and pine nuts weight to rice weight than by heating time. The water volume affected more the total sugar and amylose content of pine nuts gruel than pine nuts weight and heating time.

• Journal of Advanced Navigation Technology
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• v.25 no.1
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• pp.115-123
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• 2021

Pine nuts are Korea's representative nut forest products and profitable crops. However, pine nuts are harvested by climbing the trees themselves, thus the risk is high. In order to solve this problem, it is necessary to harvest pine nuts using a robot or an unmanned aerial vehicle(UAV). In this paper, we propose a deep learning based detection method for harvesting pine nut in UAV aerial images. For this, a video was recorded in a real pine forest using UAV, and a data augmentation technique was used to supplement a small number of data. As the data for 3D detection, Unity3D was used to model the virtual pine nut and the virtual environment, and the labeling was acquired using the 3D transformation method of the coordinate system. Deep learning algorithms for detection of pine nuts distribution area and 2D and 3D detection of pine nuts objects were used DeepLabV3+, YOLOv4, and CenterNet, respectively. As a result of the experiment, the detection rate of pine nuts distribution area was 82.15%, the 2D detection rate was 86.93%, and the 3D detection rate was 59.45%.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.842-846
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• 2004

To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.

• Journal of Ecology and Environment
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• v.31 no.4
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• pp.341-344
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• 2008

We investigated the responses of red squirrels to pine nuts (Pinus koraiensis) treated with Lithium Chloride (LiCl) and the potential of the chemical for inducing conditioned taste aversion (CTA) in red squirrels. In red squirrels, nut feeding declined dramatically during the first 4 days after feeding with LiCl-treated nuts. The ratio of LiCl-treated nuts eaten to total nuts eaten declined from the $1^{st}$ day in LC-1 and the $2^{nd}$ day in LC-2, along with a general reduction in quantity eaten. Thus, feeding with LiCl-treated nuts induced CTA from the 2nd day after feeding, and CTA remained constant until the $4^{th}$ day, but disappeared on the $5^{th}$ day. The squirrels ate an average of $757.0{\pm}106.1mg$ (n = 2, range $682.0\sim832.0$) of LiCl before dying on the $16^{th}$ day of the study. The lethal dose of LiCl was 2.32 mg LiCl/g body weight, and the average amount of LiCl needed to induce CTA was $23.0{\pm}4.24mg$ (20 mg in LC-1 and 26 mg in LC-2).

• Journal of the Korean Applied Science and Technology
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• v.19 no.3
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• pp.222-244
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• 2002

A mixture of methyl ester derivatives of fatty acids from the oils of pine nuts was well resolved to five fractions differing by degree of unsaturation by silver ion solid-phase extraction column chromatography ($Ag^{+}$-SEC). Polyunsaturated fatty acid with non-methylene interrupted conjugated double bond (NMiDB) radical held more strongly to silver ions in the column than methylene interrupted conjugated double bond (MiDB) one when they had the same number of double bonds. Although both the picolinyl ester and DMOX derivative provided clear mass ion species powerful enough to elucidate the structure of the polyunsaturated fatty acid (PUFA) with NMiDB and/or methylene interrupted conjugated double bond (MiDB) radical in the oils, the picolinyl ester of PUFA with NMiDB radical did not provide a cluster of mass ions neighboring diagnostic mass ions induced by the double bond in the proximal to the carboxyl group. However, the DMOX derivative of PUFA with NMiDB group as well as MiDB showed abundant mass ion species differing by gaps of 12 amu, which made it possible with greater ease to locate the double bonds in the molecule. The oil contained $C_{18:2{\omega}6}$ (46.2 %) and $C_{18:1{\omega}9}$ (25.4 %) as main components, and considerable amounts of PUFAs with NMiDB radical such as ${\Delta}^{5.\;9.\;12}-C_{18:3}$ (16.0 %), ${\Delta}^{5.\;9}-C_{18:2}$ (2.3 %) and ${\Delta}^{5.\;11.\;14}-C_{20:3}$ (0.8 %).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.57-63
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• 2008

The effects of airtight containers and zipper bags on the freshness extension of pine nuts (Pinus koraiensis) were studied at 4 and $25^{\circ}C$. Changes in total microbial growth, 2-thiobarbituric acid(TBA), color, and sensory quality were evaluated during storage. Total bacterial counts of the samples continuously increased over 28 days for airtight containers and 56 days for zipper bags, and then decreased at 70 days because the lack of air could affect the inhibition of the aerobic microbial growth. However no significant differences were observed between airtight containers and zipper bags. TBA values continuously increased with storage time, but there were no significant differences between the airtight containers and zipper bags during storage. Color changes and sensory evaluation analyses showed that the data revealed similar results for both packaging systems over the storage time. Therefore, it has been concluded that airtight containers and zipper bags could be used as a good packaging system to extend the shelf life of pine nuts by controlling the microbial growth, but the packaging systems of the airtight containers and the zipper bags was not significantly affect the quality parameters for 2-thiobarbituric acid(TBA), color, and sensory quality.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.281-287
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• 1997

We have reported a sensitive, specific and simple direct competitive ELISA method to detect aflatoxin in agricultural commodities. We evaluated the ELISA for practical use to detect aflatoxins contaminated in the domestic and foreign agricultural commodities. The detection limits of the direct ELISA for residual aflatoxins in rice, pine nuts, corns, almonds, bean nuts, and pistachio were 10 ppb and in peanuts and cashew nuts were 20 ppb, which were elucidated from the standard curves of ELISA for aflatoxin fortified into the agricultural commodities. Residue studies of naturally contaminated aflatoxins in the agricultural commodities were also carried out by using direct ELISA. As the results of the studies, it was revealed that there were no residues of aflatoxins in 20 rice samples produced in south Korea, 20 pine nut samples in south Korea (9 samples), USA (1 sample) and China (10 samples), each of 20 almond, pistachio and bean nut samples in USA. However, aflatoxin residues were detected in corn samples imported from north Korea (350∼585 ppb in 2 of 3 samples), from USA (109*326 ppb in 6 of 6 samples) and domestic corns (61-326 ppb in 7 of 17 samples). The toxins were contaminated in corn imported from USA for popcorn (17∼20 ppb, in 3 of 10 samples) whereas no residues were detected in corn from south Korea and China. In case of cashew nuts imported from India, 11.4∼23.1 ppb of aflatoxins were detected in 4 from 20 samples. Most of the contaminated foods were harvested before 1995. Thus, hygienic managements of the foods should be required during storage and circulation at market.