• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.64-71
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• 2002

Rice(Oryza stiva L.) is a major cereal food providing nourishment to over half of the world's populations and was considered only as a source of energy. However, The recent many researches have been made to suggest that rice may relate to prevention chronic disease and health-promoting properties such as postprandial glucose response, hypocholesterolemic effect and blood pressure-lowering effect. There has been numerous observation supporting that rice has hypocholesterolemic effect. Rice, rice bran, rice bran oil and unsaponifiable matter of rice bran oil reduced plasma cholesterol in rat, hamster as well as human. Components of rice showing hypocholesterolemic effect include dietary fiber(hemicellulose, phytic acid). protein, ${\gamma}$-oryzanol, $\beta$-sitosterol, and tocotrienols. Crapo et al has been studied that the effect of various of starchy foods on the postprandial blood glucose and insulin responses in healthy and diabetic humans. The results showed that rice had lower blood glucose and insulin responses compared to potato, bread and dextrose. The different physical forms in the same starch also produce the different postprandial glucose and insulin responses. In recent years, several studies have shown that some components of rice have potent antioxidant activity against Fe$^{2+}$ -ascorbate induced lipid peroxidation in rat liver microsomal membranes. Cell culture and animal studies have shown that some components of rice have inhibitory effect on the growth and proliferation of several types of human cancer cell. It was also reported that the methanol extract of brown rice has antimutagenic activity against various mutagens. In addition, the pepsine hydrolysate from rice protein is reported to inhibit angiotensin converting enzyme activity. GABA (${\gamma}$ - aminobutyric acid) and GABA enriched rice germ is also effective for lowering blood pressure and triglyceride levels.s.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.560-567
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• 1996

The present study was undertaken to evaluate the effect of indigestible dextrin on bowel function and serum lipid. Recently developed indigestible dextrin is water soluble dietary fiber obtained by heating and enzyme-treatment of potato starch with low viscosity. SD male rats weighing 80~85g were divided into three groups; control diet(IC), control +5% pectin(IP), control +5% indigestible dextin(ID). Experimental rats were fed one of the experimental diets ad libitum for six weeks. Weight gain, food intake, and food efficiency ratio were not significantly different among other groups. Those of ID tended to be higher than in IP and IC. Weights of liver, spleen and kidney were not significantly different among groups. Epididymal fat pads weight in W and ID tended to be lower than in IC. The weight of cecum was sinificantly higher in m than in other groups(p<0.05). The weight and length of large intestine tended to be higher in IP and ID than in IC. Total feces excretion of ID and If tended to be more than that of IC. Transit time was shorter in IP than in other groups. Serum total lipid, total cholesterol and TG levels were higher in IC group than other groups. The fecal excretion of lipid was significantly higher in IP than in other groups(p<0.05). That of ID tended to be more than that of IC, so fat apparent absorption of ID was lower than that of IC. Ca absorption were decreased more in IP than in other groups(p<0.05).

• Journal of Mushroom
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• v.4 no.3
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• pp.88-100
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• 2006

This study was performed to investigate the effective components of media of Pleurotus eryngii for bottle cultivation and several alternative material for reducing cost and smooth supply. The results show that Potato starch, Cocoa shell, Corn gluten feed, Soybean flour(solvent extracted), Cottonseed hull, Poultry manure can be replaced in Bean curd dregs of basal substrates. Especially addition of Soybean flour at 2~8% and Poulty manure at 2% in place of Bean curd dregs is effective for mycelial growth of P. eryngii, Also Pine sawdust appears that can be replaced by Softwood sawdust and addition of softwood sawdust at 25.2% is most effective. Addition of $CaCO_3$, at 2~3%, $K_2CO_3$, at 0.2%, $MgSO_4{\cdot}7H_2O$ in 0.1%, $MnSO_4{\cdot}5H_2O$ in 0.05% is effective for mycelial growth of P. eryngii, Activation materials used in this study have not enough benefit for mycelial growth in the financial aspect.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.386-390
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• 1993

Addition of starch syrup, table sugar, potato powder, skim milk powder an parched soybean powder to melon flesh was suitable as fermented melon base. The manufacturing process of fermented melon was as follows: Pasteurization for 10 min at $95^{\circ}C$, use of 1% starter culture, fermentation for 12 hours at $35^{\circ}C$ and ripening for 3 days at $8^{\circ}C$. The growth and acid production of Pediococcus acidilactici among several starter cultures were most active for the first 12 hours, but such activities were disappeared during ripening. In the case of Lactobacillus plantarum, the activities were not high during fermentation, which, however, increased during ripening. Throughout the whole manufacturing process, the fermented melon with a mixed culture of P. acidilactici and L. plantarum showed more cell number of each bacterium and higher titratable acidity than that with single cultures. Also P. acidilactici surpressed the growth of L. plantarum during ripening.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.648-653
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• 2010

This study was performed to investigate the inhibitory activity of Sargassum thunbergii (ST) against ${\alpha}$-amylase and elucidate the availability of ST extract as a functional food agent. To test the inhibitory activity of ST against ${\alpha}$-amylase, porcine pancreatic ${\alpha}$-amylase and potato starch were used as substrates. It was revealed that ST crude ethanol extracts have high ${\alpha}$-amylase inhibitory activity. Subsequently, ST crude ethanol extract was separated into five partition layers by solvent extraction: n-hexane, chloroform, ethyl acetate, butanol, and water. Chloroform and n-hexane fractions showed higher inhibitory activities than did acarbose (positive control). To confirm the changes in enzyme inhibitory activity by physical treatments, ST crude ethanol extract was subjected to heat, pH, and ${\gamma}$-irradiation treatments. In all heat treatments with the exception of one ($121^{\circ}C$, 15 min), the inhibitory activity was increased compared with the untreated group. With regard to pH stability, ST extract showed no significant changes at pH 4.6, but somewhat decreased inhibitory activity was revealed at pH 2, 8, and 10. On the other hand, ST ethanol extract was stable under ${\gamma}$-irradiation under all conditions (3.20 kGy). In summary, ST ethanol extract can be used in the food industry as a natural ${\alpha}$-amylase inhibitor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.791-795
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• 2011

This study examined the inhibitory activity of Ecklonia cava (EC) against ${\alpha}$-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic ${\alpha}$-amylase, potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high ${\alpha}$-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The ${\alpha}$-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.

• Journal of Energy Engineering
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• v.22 no.3
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• pp.287-293
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• 2013

This study was carried out to diminish the formation of scale in boilers which is one of the defect elements when they are operating. The defect relating to scale can cause a fatal impact on the explosion of boilers due to the overheating of their tubes, or it can affect the flow of water inside boilers with its bad circulation and result in a disparity of water inside the equipment. Heat transfer in the scale is low comparing to the boiler material, so it can lead to energy losses and has also impact on the global warming. In 2005, the Korean government introduced a system which requires boiler users to install the equipment which can prevent or eliminate the formation of scale to improve the management of water quality in boilers. The study on the techniques for preventing or eliminating the formation of scale started in 1821 and since then subsequently there have been lots of similar studies. The first one was about the scale reduction using potato starch. Since an ultrasonic scale preventer developed by a scientist from a Russian acoustic institute was introduced in1993, a variety of equipment of this kind have been disseminated in Korea. There has been a need to demonstrate the condition for the best performances of such equipment. Boilers are mostly composed of the main body and 288 the tube with a circular curved surface. I carried out a demonstration study on a circular tube which affects the scale defect the most among the boiler components. As a result of it, I found out the fact that the ultrasonic wave needs to reach a certain level of sound pressure and frequency to affect the formation of scale.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.418-425
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• 2008

The purpose of this study was to investigate correlations between bone mineral density (BMD) and dietary and non-dietary factors in female college students. The BMD of the subjects (n = 38) was measured using DEXA (Dual Energy X-ray Absorptiometry) at lumbar spine and three femoral sites including femoral neck, ward's triangle, and femoral trochanter. Three-day 24-hour dietary recall data were collected from each subject to assess consumption levels of nutrients and food groups. The mean (${\pm}SD$) values of age, age of menarche, height, weight, body mass index (BMI), waist-to-hip ratio (WHR), fat mass, and % body fat of the subjects were 21.34 (${\pm}1.73$) years, 13.1 (${\pm}1.2$) years, 161.3 (${\pm}5.0$) cm, 53.7 (${\pm}7.2$) kg, 20.6 (${\pm}2.6$) $kg/m^2$, 0.80 (${\pm}0.04$), 15.4 (${\pm}4.4$) kg, and 28.2 (${\pm}4.7$), respectively. The BMD values of lumbar spine, femoral neck, ward's triangle, and femoral trochanter as T-value were $1.150{\pm}0.13\;g/cm^2$, $0.932{\pm}0.11\;g/cm^2$, $0.850{\pm}0.13\;g/cm^2$, and $0.721{\pm}0.10\;g/cm^2$, respectively. The daily mean energy intake of the subjects was 1660.6 kcal. The intake levels of carbohydrate, calcium, iron, vitamin C, and folic acid were lower than the KDRIs, while those of fat, phosphorus, sodium, vitamin A, and vitamin $B_6$ were higher than the KDRIs. Significantly negative correlation were detected between consumption of fat and oils and the BMD of all sites measured (p < 0.05). Potato and starch intake was negatively correlated to the BMD of femoral neck and word's triangle (p < 0.05). The intake of cereals was found to be negatively correlated to the BMD of ward's triangle (p v 0.05). There was also negative correlation of intake of soybeans and products with the BMD of lumbar spine (p < 0.05). Weight and muscle mass were positively correlated to the BMD of both lumbar spine and femurs (p < 0.01). Significantly positive correlations between BMI, and fat mass and the BMD of lumbar spine were observed (p < 0.001). Additionally fat mass was positively correlated to the BMD of femoral neck. WHR and % body fat were positively correlated to the BMD of lumbar spine (p < 0.05). Negative correlation was found between a serum calcium level and the BMD of femoral neck (p < 0.05). In summary non-dietary factors generally showed significant correlations with the BMD of lumbar spine, while several dietary factors showed significant correlations with the BMD of femurs.

• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).