• Title/Summary/Keyword: Vegetable quality

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The Value of Milk and Korean Dietary Life (우유의 진가와 한국인의 식생활)

  • Kim, Sook-He;Kim, Hee-Sun
    • Journal of Dairy Science and Biotechnology
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    • v.17 no.1
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    • pp.16-31
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    • 1999
  • Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

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Nutrition and Food Habit Survey in a Near by Area of Demilitarized Zone in Korea (전방지역주민(前方地域住民)의 영양(營養) 및 식습관(食習慣) 실태조사(實態調査) (제(第)1보(報)))

  • Lee, Sung Dong;Lee, Jung Sook;Chang, Soo Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.12 no.3
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    • pp.240-250
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    • 1983
  • This survey was carried out to obtain an information for the improvement of nutrition and the enlightment of dietary life in a near by area of DMZ during the later part of July, 1981. A total of 50 households were selected from Tonghyun-ri, Yunchun-eup, Yunchun, Gyunggi province. As a results of survey, the average intake of vegetable food was as high as 98% and that of the protein intake of good quality was not sufficient. Generally energy and nutrition intake were higher than the recommended dietary allowances and national nutrition survey data of Korean. There were no remarkable clinical symptoms related with nutritional deficiency on the entire target, but were some clinical symptoms related with vitamin deficiency on the children. The housewives lived at target area have a tendency to like the food which they are sued to eat daily and that food was mostly self-supplyed.

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The Growth Inhibition of Staplylococcus aureus in Emulsion Type Cosmetics with Antiseptics (방부살균제에 의한 유화형화장품에서의 Staplylococcus aureus의 성장억제)

  • 류미숙;김장규;원성호;김남기
    • Journal of the Korean Society of Safety
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    • v.7 no.3
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    • pp.22-29
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    • 1992
  • Emulsion-type cometics contain many kinds of carbon and energy source i.e., vegetable oil, mineral oil and carbohydrate etc., those can be used as nutrients and caused contamination by microbials. Thereby we have to keep cosmetics from the possibility of contamination by microbials. From this viewpoint, the purpose of this study is to get the data necessary not only to prevent dermatopathia occurred by microbials but also to sustain the quality. In this experiment, we observed how many Staphylococcus aureus were grown in the prepared cosmetics with or without antiseptics so as to prevent contamination. When the contamination proceed, the stability of phase was disturbed and creaming phenomina was happened with some discoloration and bad smell. About 40 days after, the pH was changed from 7.6 to 6.5 and the refractive index of cosmetic raw materials were changed from 1.4415 to 1.4490(water : oil=70:30). By adding antiseptics Into prepared cosmetics, the number of Staphylococcus aureus with challenge test method were decreased to 7$\times$103 cell/ml. For the antibacterial effect against Staphylococcus aureus, p-hydroxy benzoic acid propyl ester in phosphoric acid buffer solution was the best.

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Effect of lacquer (Toxicodendron vernicifluum) extract on yield and nutritional value of soybean sprouts

  • Kwak, Hwa-Sook;Dhungana, Sanjeev Kumar;Kim, Il-Doo;Shin, Dong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.415-420
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    • 2017
  • Soybean sprouts are the third-most consumed vegetable in Korea. Several studies on cultivation techniques, including use of medicinal plants extracts, have been performed to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of lacquer, a medicinal plant extract, on the yield and nutritional value of soybean sprouts. Linolenic acid content was significantly (p<0.05) increased in the sprouts produced by soaking seeds in lacquer extract diluted with equal volume of water. Lacquer extract significantly increased the flavonoid and phenolic contents (p<0.05). The content of total free amino acids, including ${\gamma}$-aminobutyric acid, was higher in lacquer extract-treated sprouts than in the untreated control. Results of this study suggest that lacquer extract could be used for enhancing the yield and nutritional values of soybean sprouts.

Conservation and Utilization of Insect Pollinators for Promotion of Agricultural Production in Bangladesh

  • Amin, Md. Ruhul;Hossain, Md. Shamim;Suh, Sang Jae;Kwon, Yong Jung
    • Current Research on Agriculture and Life Sciences
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    • v.32 no.4
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    • pp.171-174
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    • 2014
  • Agriculture in Bangladesh is slowly transforming to the production of high-value fruit and vegetable crops to satisfy the nutrient requirements of their large size population, and this transformation is creating new challenges as regards improving and maintaining the productivity and crop quality. The country has a declining trend of insect pollinators due to habitat loss, land use changes, monoculture-dominated agriculture, and the excessive and indiscriminate use of pesticides. Such pollinator deficiencies can cause reduced yields, thereby threatening the subsistence of marginal farmers. In Bangladesh, growers enjoy free pollination services from the naturally occurring insect populations. While honeybees pollinate mustard, onions, and melons, many other hymenopterans, coleopterans, hemipterans, dipterans, and thysanopterans also visit the crop fields, making these insects significant for the food security, environment, and economy of the nation. Therefore, attention should be given to public policy, research, and human resource development that promotes knowledge and appreciation of the conservation and utilization of insect pollinators.

Kimchi and Its Functionality (김치와 김치의 건강기능성)

  • Park, Kun-Young;Hong, Geun-Hye
    • Journal of the Korean Society of Food Culture
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    • v.34 no.2
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    • pp.142-158
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    • 2019
  • Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

Factors influencing health behavior of residents in Lao People's Democratic Republic: Focusing on mediating effect of health locus of control (라오스 주민의 건강행위에 영향을 미치는 요인: 건강통제위 매개효과를 중심으로)

  • Lee, Mee Sun;Lee, Gun Jeong
    • Journal of Korean Public Health Nursing
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    • v.35 no.2
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    • pp.268-282
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    • 2021
  • Purpose: This study sought to investigate health behavior (HB) and its affecting factors based on Anderson's behavioral model in Lao People's Democratic Republic (PDR). Also, it attempted to identify the mediation of the health locus of control (HLC) between HB and the affecting factors. Methods: Secondary data from 694 people without noncommunicable diseases (NCDs) from a survey conducted by the Ewha Womans and the Laos University were used. The measurements included predisposing, enabling, and needs factors, HLC, HB (current non-smoking, low-risk drinking, physical activity, fruit and vegetable consumption, medical checkup). The mediating effect was analyzed using Baron and Kenny's method and the Sobel test. Results: Predisposing (gender, educational level, ethnic), enabling (social support, item ownership in household) and the needs factors (body mass index) were affecting HB. Internal HLC had a positive influence on HB. The stronger the others and chance HLC, the lower the HB. Chance HLC mediated the relationship between the educational level and HB. Conclusion: There is a need to recognize the importance of chance HLC as a mediator between the educational level and HB. Through this result, high-quality nursing education for the prevention of NCDs should be developed considering the impact of chance HLC.

Application of Iipidomics in food science (식품분야에서 Iipidomics 분석 기술의 활용)

  • Kim, Hyun-Jin;Jang, Gwang-Ju;Lee, Hyeon-Jeong;Kim, Bo-Min;Oh, Juhong
    • Food Science and Industry
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    • v.50 no.1
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    • pp.16-25
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    • 2017
  • There is no doubt that accumulation of big data using multi-omics technologies will be useful to solve human's long-standing problems such as development of personalized diet and medicine, overcoming diseases, and longevity. However, in the food industry, big data based on omics is scarcely accumulated. In particular, comprehensive analysis of molecular lipid metabolites directly associated with food quality, such as taste, flavor, and texture has been very limited. Moreover, most of food lipidomics studies are applied to analyze lipid components and discriminate authenticity and freshness of limited foods including vegetable and fish oil. However, if lipid big data through food lipidomics research of various foods and materials can be accumulated, lipidomics can be used in the optimization of food processing, production, delivery system, food safety, and storage as well as functional food.

Effect of following food regimen per eight constitution medicine on health outcomes: A German study

  • Kim, Changkeun;Kuon, Dowon;Kim, Myoungjin;Jang, Bo-Hyoung;Kim, Woojin;Rampp, T.;Park, Hyesuk
    • The Journal of Korean Medicine
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    • v.41 no.4
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    • pp.41-51
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    • 2020
  • Objectives: Eight Constitution Medicine (ECM) categorizes individuals into eight constitutions based on physiological differences in organ relations and recommends different diets for different constitutions. This study presents a preliminary analysis of the effect of following constitutional food regimens on quality of life and health outcomes for different constitutions. Methods: This cross-sectional, comparative study used subjects recruited from Essen University Hospital Traditional Chinese Medicine Center in Germany. From a convenience sample of 243 Germans, those in the groups Hepatonia/Cholecystonia (n = 95) and Pulmotonia/Colonotonia (n = 26) were analyzed for health outcomes in relation to their dietary habits of either including or avoiding meat. Health outcomes were measured with SF-36, self-reported survey. Results: The two groups had no significant differences in the health outcomes of SF-36. However, subjects in Hepatonia/Cholecystonia who had followed their dietary habit for more than 20 years had significantly better scores on general health, social functioning, mental health, emotional role functioning, and mental component scores than those in Pulmotonia/Colonotonia, regardless of their meat intake. Conclusions: This study established initial groundwork for considering patients' constitutions when evaluating health outcomes and their relation to diet. Further studies are warranted on the effects of regulating food intake according to individual constitution.

Oil content and Fatty Acids Composition of 83 Groundnut (Arachis hypogaea L.) Genetic resources

  • Jae Eun Lee;Awraris Derbie Assefa;Young Jee Kim;Ae jin Hwang;Bich Saem Kim
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2020.08a
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    • pp.95-95
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    • 2020
  • The groundnut (Arachis hypogaea L.), also known as peanut, is a high amount of good-quality vegetable oil in seeds cultivated worldwide. The aim of this study was to evaluate and analyze oil composition of 83 groundnut accessions collected from 7 countries include Korea and Philippines. Total oil contents were recovered by Soxhlet extraction and the fatty acid compositions were analyzed by using gas chromatography. Total oil contents of 83 groundnut accessions showed a significant variability among the entire domain of collections and rangerd from 44.59 to 57.58 %. The averages of palmitic and stearic acid were 11.36 and 3.39 % ranged from 8.77 to 13.65 %, and 1.88 to 7.22 %, respectively. Oleic and linoleic acid showed a wide variation which ranged from 40.32 to 61.67 %, and 22.54 to 41.99 %, respectively. Arachidic acid was ranged from 0.93 to 2.42 %. Significant negative correlation was observed between oleic and linoleic acid.

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