• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.125-135
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• 2000

Hypertension is a well-known degenerative disease whose prevalence rate increases with age. Management of high blood pressure is a critical concern in preventive strategies to reduce the morbidity and mortality for cardiovascular disease. The purpose of this study was to examine the dietary characteristics of hypertensive program participants, and to establish strategies based on their nutritional needs. Hypertensive patients were enrolled in the program in a public health center or in a local elderly center, at Suwon, in 1999-2000. Trained dietitians interviewed 62 enrollees(24-hour recall) and related variables. Mean body mass index of the subjects was 25.0kg/m². 30.7% of the subjects had a family history of hypertension. The majority of them ate regularly and partook of all available side dishes. They consumed grains and vegetables regularly, but seldom ate dairy products or food prepared with oil. Male enrollees frequently consumed more processed food and animal fat than did female enrollees(p<0.05). An analysis of the percentage of RDA(Recommended Dietary Allowances of Korea 1995) showed that but for ascorbic acid, enrollees consumed nutrients below the RDA. The food group intake pattern was not diverse, thus only 8.1% of enrollees consumed all food groups in a day. An analysis of eating attitude showed that 64.5% of enrollees always added salt to beef soup. Male enrollees showed low food-related self-efficacy compared to female enrollees, especially with reference to reduction of instant food intake(p<0.01), increase in vegetable intake(p<0.01), reduction of monosodium glutamate(MSG) intake(p<0.01). and not overeating(p<0.05). Their perceived barriers for participating in hypertension nutrition programs included lack of time, program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education programs for community hypertensive patients should focus on increasing participant consumption of foods, expecially dairy products, and desirable eating attitudes. It also suggests that the program should consider should consider encouraging self-efficacy in changing eating behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.401-411
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• 2015

Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.

• Journal of Dairy Science and Biotechnology
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• v.34 no.2
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• pp.91-98
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• 2016

The goal of this study was to develop hydrolyzed whey protein powder (23%-GNANA) manufactured with high content of sialic acid, a marker compound that is usually present at 7% concentration in GMP obtained from the milk protein. It is a safe food, used worldwide in infant and baby foods, etc. The test substance was prepared using (7% sialic acid containing) GMP as a raw material. Alcalase, an enzyme approved as a food additive, was used after separating sialic acid, with 100% efficiency, and 23%-GNANA (composed of 23% sialic acid and protein; product name: HELICOBACTROL-23), provided by MEDINUTROL Inc. (Korea), manufactured to have high (23%) content through ethanol soaking and enrichment. Bacterial reverse mutation (Ames) test was conducted in accordance with the GLP Guideline using the test substance specified above. To detect its mutagenicity potential in microorganisms, histidine auxotrophic strains of Salmonella typhimurium, TA98, TA100, TA1535, and TA1537, and tryptophan auxotrophic Escherichia coli strain, WP2uvrA, were used. The bacterial reverse mutation (Ames) test was performed using five concentrations of the test substances (0, 61.7, 185, 556, 1,670, $5,000{\mu}g/plate$). The evaluation did not reveal repetitive increase of colony generating values and positive criteria for reverse mutagenicity for any tested concentration in the five strains regardless of the presence of metabolic activation system, and no dose-dependency. In conclusion, the safety of 23%-GNANA test substance was verified by the bacterial reverse mutation test conducted before registration of 23%-GNANA as a food additive.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.383-390
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• 2005

To evaluate the sensory characteristics of domestic or imported chilled and frozen bellies, twelve samples were purchased and tested Sixty panels of sensory evaluation were consisted of six groups by sex and age. Frozen bellies were no difference in flavor, taste and tenderness. However, many panels favor the juiciness and acceptability of imported ones significantly compared to those of domestic ones(P<0.001). Especially, frozen bellies from northern America were tended to be more accepted than other products. The imported ones were significantly preferred to domestic ones irrespective of age. The results of sensory evaluation of frozen bellies between imported and domestic ones were also confirmed by tested people. It was significantly preferred in domestic frozen bellies(P<0.05). However, one of the domestic from C company was not significantly different from northern products, but was more favor significantly than EU ones(P<0.05). According to the age of tested panels, 20's age preferred the domestic ones of C company. In contrast, the groups of 30's and 40's age preferred the northern American produce.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.741-747
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• 2011

Gardenia fructus has been reported to have bioactivities of lowering blood glucose, antitumor, antithrombosis, repression of neogenesis of blood vessels, antioxidant and antibiosis. However, the nitrite scavenging activity and utilization in meat products have not been studied. The substitution effect for nitrite and antibiosis of Gardenia fructus extract (GFE) were investigated by measuring the residual nitrite contents and storage properties of pork patties prepared with nitrite (50, 100, and 150 ppm) and GFE (0, 0.25, 0.5%). The CIE $L^*$ and CIE $a^*$ of pork patties decreased, while CIE $b^*$ increased as the addition of GFE increased. Patties with more GFE added tended to be lower in pH when stored at $4^{\circ}C$ for 6 wk, but TBARS and VBN were not affected by the addition of GFE. Residual nitrite in patties was lowered as the storage period was lengthened and as the GFE addition was increased. During the storage at $4^{\circ}C$, Escherichia coli was not detected, and the total aerobic bacterial count was decreased as more GFE was added, showing the substitution effect of GFE for nitrite in antimicrobial activity. In conclusion, the results show that GFE has nitrite scavenging and antibiotic activities in meat products, suggesting its potential use in healthy and sustainable foods with diverse biofunctionalities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.93-99
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• 2010

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

• Journal of Life Science
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• v.26 no.12
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• pp.1400-1408
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• 2016

The black currant (Ribes nigrum L.) is belong to the Grossulariaceae family, and has piquant berries, which can be eaten as raw or as processed foods, such as jams, jelly, juice and syrups. In this study, the fresh juice of black currant (FJBC) from Austria and its subsequent organic solvent fractions, such as hexane fraction, ethylacetate (EA) fraction, butanol fraction and water residue, were prepared and their in-vitro anti-oxidant, anti-coagulation and anti-platelet aggregation activities were evaluated. The FJBC and EA fraction, which has concentrated polyphenol and flavonoid, showed strong radical scavenging activities and reducing power. The $RC_{50}s$ of EA fraction against DPPH anion, ABTS cation, nitrite were 136.3, 66.2 and $115.5{\mu}g/ml$, respectively, those are 1/10, 1/16, and 1/7.7 of $RC_{50}s$ of vitamin C. In anti-coagulation assay, the FJBC, EA and butanol fraction showed significant inhibitory activities against thrombin, prothrombin and coagulation factors. Furthermore, the anti-platelet aggregation activities of EA and butanol fraction were the stronger than that of aspirin. The concentrations required for 50% platelet aggregation inhibition of aspirin, EA and butanol fraction were 0.395, 0.192 and 0.261 mg/ml, respectively. The EA and butanol fraction have no hemolysis activities up to 0.5 mg/ml against human red blood cells. The results suggest that the FJBC and its EA and butanol fraction have high potentials as novel anti-thrombosis agents. This report provides the first evidence of anti-thrombosis activity of black currant.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.19-26
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• 2009

This study was undertaken to analyze the hygienic problems of group food services and to predict the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of worker's hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC), non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and bibimbab, soybean sprouts muchim, spinach namul, cucumber sengchae, jabchae, and pork bulgogi as prepared food items. Frozen (${\leq}\;-20^{\circ}C$) and refrigerated ($0{\sim}10^{\circ}C$) processed foods are popular items in group food services. Their storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.527-531
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• 1991

Frozen mandu, which is one of the main frozen prepared foods, purchased from a local manufacturer, were stored at five constant temperatures ($0,\;-5,\;-10,\;-20\;and\;-30^{\circ}C$) for six months. Effects of the storage temperature and the storage period on the changes in pH, acid value, peroxide value, volatile basic nitrogen, color, sensory score and microbial counts of frozen mandu were studied. The changes in microbiological and physicochemical characteristics were significantly increased in comparison with the initial value after 1 month at $0^{\circ}C$, after 3 months at $-5^{\circ}C$ and after 5 months at $-10^{\circ}C$, but nearly constant in spite of storage periods when the temperature dropped below $-10^{\circ}C$Out of five chemical components, AV and POV were the most reliable components in the quality judgement of frozen mandu and its upper limiting content were 2.56 and 19.35 meq/kg each. Regression equation for shelf life prediction of frozen mandu with sensory scores and POV was determined.