• Journal of The Korean Society of Grassland and Forage Science
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• v.6 no.1
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• pp.6-13
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• 1986

Experiments were conducted to study the effects of formic acid on the quality of the rye silages at the different dry matter content (19.2, 28.6 and 32.2%) and different formic acid addition levels (0.00, 0.24, 0.48 and 0.71%). Rye were taken at vegetative stage (plant height 40cm) on November 29, 1984. Herbage were adjusted dry matter contents by wilting. Materials were ensiled in small polyethelene film bag after addition planned formic acid, and stored under room temperature. The results obtained are as follows: 1. In the visual observation of silage quality by addition of formic acid in unwilted silage show more clear brownish-yellow color and sweet flavor and less acidity compared with untreated formic acid. 2. The pH values of the silage increased by increasing DM content. At lower dry matter contents in materials the pH values decreased with increased formic acid levels. At higher dry matter content silage, however, non significant difference were observed. 3. The formation of total organic acid decreased by increasing DM content in the materials, and there appeared a significant difference (P<01) among formic acid levels. The organic acid contents in silage decreased with higher formic acid levels. 4. The water soluble carbohydrate in silage increased by increasing DM content. And it was also increased (P<01) with increased formic acid addition level. 5. The production of NH_3 - N decreased (P<01) with increasing the addition of formic acid, and decreased by increasing DM content in materials. 6. The in vitro dry matter digestibility of silages showed not difference among dry matter contents of the materials but at 0.71% addition of formic acid in unwilted silages appeared higher (P<05) digestibility compared the others (0.00% and 0.24%).

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.555-564
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• 1999

The objective of this study was to investigate the preference of root vegetables and the inhibitory effect of the vegetables on harmful enzymes of intestinal bacteria. Two hundred fifty respondents in Seoul area surveyed to obtain information from Sep. 30 to Oct. 30, 1998. Respondents preferred Inpuomoea batatas (sweet potato, 4.05), Solanum tuberosum(potato, 3.97), Allium cepa(onion, 3.68), Codonopsis lanceolata(3.64) and Raponus sativus(redish, 3.60). The growth of B. breve K-110 was effectively increased by adding 0.5% extract of Solanum tuberosum(139%), Codonopsis lamceolate(145%), Dioscorea japonica(164%), Colocisia antiquorum(144%) extract to the medium. B. breve K-100 for beneficial bacteria, and E. coli HGU-3 or Bacteroides JY-6 for harmful bacteria were used to determine the inhibitory effect of root vegetables on harmful intestinal enzymes after co-culturing harmful and beneficial bacteria. The extract of Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica (yam) and Colocisia antiquorum (taroes) showed inhibitory effect on ${\beta}$-glucuronidase and tryptophanase of intestinal bacteria. The macromolecules were isolated from Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica and Colocisia antiquorum by Sephadex G-100 column chromatography. By adding these isolated marcromolecules to the medium, the growth of B. breve K-100 were also increased and high inhibitory effects on the ${\beta}$-glucuronidase and tryptophanase were measured. These results suggested that the harmful enzymes of intestinal bacteria were inhibited by consuming Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica and Colocisia antiquorum. Therefore, they could prevent gastrointestinal diseases.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.644-651
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• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.1
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• pp.72-78
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• 2020

In this study, miscanthus with C/N ratio of 224 were applied to the soil and treated with 0 (control), 10 tons and 20 tons·ha^-1 to improve the soil and promote crop growth. As a result, soil organic matter content increased from 11.0 g·kg^-1 before the test to 16.3 after 3 years. Soil cation exchangeable capacity increased to 15.3 cmol_c·kg^-1 after 3 years. In the sweet sorghum, stem was the most thickest at 20 tons·ha^-1 application of miscanthus and the highest juice amount per plant was 60 ml. The yield index multiplied by the soluble solids content of juice and juice amount was the highest at 1,913 for 10 tons application and 1,851, 1,839 for 20 tons, control respectively. Number of sweetpotato storage root were 2,9 in 20-tons application plot, the same as control, and 10-tons application plot was 3.6, the most. Two-year average yields of 20 tons plot and control were low at 2,579 kg/10a and 2,708 respectively, and 10 tons plot was the highest at 3,289. For onions, the biomass application did not effect the yield. but onion plant and leaf length were longer in 20 tons plot than in control or 10 tons. The yield of garlic was 2,630~2,901 kg/10a and there was no effect of miscanthus application. Plot of 10 tons application were the longest in plant and leaf length, and the number of scale was 8.2-8.3 per in bulb, and 8.9 tons·ha^-1 in control. Therefore, it was confirmed the possibility that miscanthus biomass application of about 10 tons·ha^-1 could improve the soil condition and promote crops growth and yield.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.301-311
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• 1990

The agriculture of Korea was begun in the neolithic era partly and generalized around 4,000 B.C. Discovery of acorn and stoneworks used in agriculture in neolithic era in 8,000 B.C to 6,000 B.C suggests that prehistoric ancestors of Korean night use acorn, hazel-nuts, and haws, etc. as foods. Cultivation of chestnuts, peaches, plums, pears, and japanese apricots was found in Mahan, the tribal states, and in the period of three kingdoms and Balhae dynasty too. In the period of Koryo, pears, plums, japanese apricots, pine nuts, apricots, grapes, jujubes, gingko nuts, oranges, and citrons were cultivated and used in diet. Sejongsilrokjiriji(1454), a geography of the early chosun, and Sinjungtonggukyojisungnam(1492) show that they cultivated almost all fruits we are now cultivating such as hazel-nuts, haws, nutmeg nut, and so on. Loquats seem to be brought in the early chosun era and figs around 16th century. Pecans, sweet cherries were brought around 1,900 and recently tropical fruits like kiwis were brought in and used in a large scale. In addition, Some fruits were used in medical treatments. Fruits increase the pleasure of the diet and sometimes they are used as a measure of a standard of living. Fruits have been improved and used for a long time, their status in our diet will be maintained resolutly.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.336-344
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• 2015

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming ($90^{\circ}C$, 3 h) and drying ($60^{\circ}C$, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.2
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• pp.89-98
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• 2008

The purpose of this study was to suggest the basic data for establishment of wildflower pastures. The experimental design includes two treatments: Native wildflower pasture (NWP, Kentucky bluegrass + native wildflower 8 species) and Introduced wildflower pasture (IWP, Kentucky bluegass + introduced wildflower 24 species). The field trials were carried out on the experimental pastures plots at Chungnam National University throughout from Sep. 2006 to Dec. 2007. The results obtained are as fellows: In terms of the flower color in the wildflower pastures, the IWP was found more various than the NWP. But such problems as seasonal distribution and continuity were raised and moreover the time of flowering depended mainly upon the spring season. Even though the flower color in the NWP did not show up its variousness, seasonal distribution and continuity were found comparatively satisfactory. To perennially maintain the botanical composition, the variousness of wildflower species are found important after examining locally the beginning rearing and flowering characteristics of wildflowers as well as the basic turfgrass. Moreover, when the wildflower pastures was constructed in autumn, since most of the introduced wildflower were annuals, it maintained various botanical composition before wintering, but after wintering the botanical composition were found simplified due to the winter tolerance. The NWP did not show any problems in the winter tolerance but it could not make the botanical composition diversified. Accordingly, to maintain the wildflower pasture for many years, diversifying wildflower species based upon perennials including annuals seems to be good.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.43-50
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• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• Journal of Life Science
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• v.25 no.5
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• pp.557-567
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• 2015

To increase the marketability of Dolsan leaf mustard Kimchi, seasonings were prepared by sea tangle and Lentinus edodes. Gat Kimchi A (GK-A) and Gat Kimchi B (GK-B) were prepared by addition of complex seasoning with Sea tangle (CSS), complex seasoning with Lentinus edodes (CSL), respectively and evaluated the quality characteristics. GK-A contained high minerals and dietary fiber and showed the effect of delaying pH-lowering and acidity-rising. There were no significant differences in salinity test after 70 days. Reducing sugar of test groups was higher than control. During the fermentation, Leuconostoc sp. was grown in GK-A and GK-B than control. Growth of control's Lactobacillus sp. increased 20 days after. Up to 30 days, lightness of control was high. Yellowness were increased browning potential in GK-B, 20 days after. From the initial to 10 days, Hardness of GK-A showed higher than the others. glutamic acid and aspartic acid content of GK-A was higher significantly than the others in the entire fermentation period (p<0.05). At 0, 10, 30 days, sweet-tasty amino acids of GK-A showed a significantly higher level than the others (p<0.05). From 10 days to 40 days of fermentation, the sensory evaluation of GK-A is better than the other groups. Comprehensively reviewed the above results, the conclusion is as follows: CSS made with sea tangle as a main ingredient. GK-A by seasoning the CSS to 90 g GK-A is expected as a new Dolsan leaf mustard products that can provide flavor and nutrition to the consumer at the same time.

• Journal of Life Science
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• v.21 no.3
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• pp.412-416
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• 2011

Taste sensation plays a crucial role in selecting and ingesting foods with different qualities which convey information about their nutrient content and/or safety. Sweetness is one of the five modalities in humans and serves as an energy resource for metabolism. There are reports on allelic polymorphisms which influence perception of sweetness in mice and humans. Since the influence of genetic factors on taste disorder has not been studied, we investigated the association of genetic polymorphisms in TAS1R3 and guanine nucleotide binding protein, alpha transducing 3 (GNAT3) genes and taste disorder. A total of 150 individuals composed of 50 patients with taste disorder and 100 healthy controls were recruited for the study and PCR-mediated directing sequencing method was used to genotype for two different single nucleotide polymorphisms (SNPs) - rs307355 (T>C) and rs35744813 (T>C) in the TAS1R3 gene, and rs7792845 (T>C) and rs1524600 (C>T) in the the GNAT3 gene. The allele and genotype frequencies of rs307355 and rs35744813 in the TAS1R3 gene showed a significant association between patients with taste disorder (p=0.022 and p=0.013 in both of SNPs, respectively). In addition, the frequency of T-T haplotype in the TAS1R3 gene was higher in taste disorder cases than in the controls (OR, 1.93: 95%. CI, 1.09-3.39, p=0.022). In the GNAT3, the genotype frequency of rs7792845 in the patients was also different from the controls (p=0.048), but allele frequency was not significantly associated in either group. Our result provides the frequencies of SNPs and haplotypes of the TAS1R3 and GNAT3 genes for the fundamental information of nutrigenetics in perception of the taste of sweetness in the Korean population. Also, the study suggests that the allelic polymorphisms of TAS1R3 and GNAT3 genes may be useful as a molecular marker for evaluating patients with taste disorder. Further studies with large samples are required to clarify our observation.