• Journal of Environmental Health Sciences
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• v.14 no.1
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• pp.63-71
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• 1988

This study is an experimental research on the anaerobic digestion of pig manure and night soil mixed waste at room temperature (25$\circ$C), and the results are shown below: 1. The steady-state condition based on gas production as digestion temperature dropped to 25$\circ$C from 35$\circ$C was achieved at around 28, 47, 56, 64 days respectively when its hydraulic retention time(HRT) are 10, 20, 30, 40 days. 2, Alkalinity and volatile acid(VA) was increased as increasing the organic loading. 3. Removal efficiency of chemical oxygen demand(COD) and biochemical oxygen demand (BOD) was improved as longer HRT, and generally COD value is lower and BOD value is higher relatively. 4. Overall treatment efficiencies of mixed waste are higher than of pig manure and of night soft. 5. Organic removal efficiency at room temperature (25$\circ$C) is 20-25% lower at medium temperature (35$\circ$C) in a same VS loading condition. 6. Refractory fraction of the infiuent VS and organic removal rate constant(K) estimated at around 37% and 0.107/day respectively.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.91-96
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• 1998

This study was conducted to investigate the constituents of pumpkin and sweet-pumpkin. Moisture content of pumpkin was higher than that of sweet-pumpkin, but the other proximate constituents were lower. The major free amino acids were aspartic acid, threonine and cystine in pumpkin and cystine, arginine and tyrosine in sweet-pumpkin. Non-volatile organic acid of sweet-pumpkin was higher than that of pumpkin. Crude fat content of pumpkin and sweet-pumpkin were 0.33% and 0.48%. The major fatty acids were palmitic acid, linolenic acid and linoleic acid in pumpkin and oleic acid, linoleic acid and palmitic acid in sweet-pumpkin. The content of unsaturated fatty acid was 52.3%, 71.5% in pumpkin and sweet-pumpkin, respectively. The contents of minerals, vitamin C and carotenoid in sweet-pumpkin were higher than those of pumpkin.

• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.205-211
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• 2009

This study was carried out to acquire basic data for industrial production of Korean traditional kanjang (soy sauce). Five types of meju, $23{\times}11{\times}12$ ($L{\times}W{\times}H$, cm), $23{\times}11{\times}7$, $15{\times}11{\times}7$, $11{\times}11{\times}6$, $11{\times}11{\times}6$ (made a hole $\varphi$ 1.5 cm) were prepared. The temperature and humidity of meju preparation were $15{\sim}20^{\circ}C$ and 40~50% respectively. The smaller size of meju, the lower free amino acid and non-volatile organic acid content of that. And, two types of meju, conventional method (CM-meju, the temperature and humidity were prepared at $15{\sim}20^{\circ}C$ and 40~50% of relative humidity) and improved method(IM-meju, the temperature and humidity were prepared at $25{\sim}30^{\circ}C$ and 80~90% of relative humidity) for kanjang production were prepared. There was no difference of total nitrogen content and soluble nitrogen content in the size of meju. In total free amino acid content and total free sugar content, IM-meju was the higher than CM-meju. So, the quality of IM-meju was better than that of CM-meju.

• Food Science and Preservation
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• v.8 no.1
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• pp.79-85
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• 2001

To study the availability of the Atractylodes japonica Koidz. as ingredients for functional flood, the properties of chemical components were investigated and the results were followed. Among general components of Korean A. japonica, total sugars portions from fresh and dried samples took 31.3% and 46.8%, respectively. Mineral contents were K 4,038.9 ppm, P 1,698.5 ppm, Ca 731.8 ppm, Mg 477.1 ppm, Na 87.2 ppm, Fe 56.4 ppm, Zn 22.4 ppm and Mn 13.5 ppm in fresh sample, and K 8,738.9 ppm, P 3,511.6 ppm, Ca 966.1 ppm, Mg 912.8 ppm, Na 147.4 ppm, Fe 113.9 ppm, Zn 46.7 ppm and Mn 23.5 ppm in dried sample. Sucrose in Korean A. japonica was 0.88% in fresh sample and 3.44% in dried sample, and it was main component of sugar. The largest amount of organic acid in Korean A. japonica was tartaric acid, which was 3,849.0 mg% in fresh sample main and 5,305.5 mg% in dried sample. The main amino acid of total amino acids in fresh and dried samples were arginine 291.3 mg% and proline 567.8 mg%, respectively. The main fatty acid of fresh and dried samples were behenic acid 4.0% and linoleic acid 17.99%, respectively. The most distinctive volatile flavor compound was furanodiene which took 17.91% in flash and 40.69% in dried Korean A. japonica.

• Journal of Animal Science and Technology
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• v.52 no.3
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• pp.199-204
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• 2010

The objective of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal microflora and fermentation products in the in vitro fermentation model. The prebiotcs used in this study were IMO (iso-malto oligosaccharide), CI (partially digested chicory-inulin), RA (raffinose) and CD (cyclodextrin). Experimental diet for growing pigs was predigested by digestive enzymes and this hydrolyzed diet was mixed with buffer solution containing 5% fresh swine feces. Then, the mixture was fermented with or without prebiotics at the concentrations of 0.5 and 1.0% for 24 h. Samples were taken at 24 h, and viable count of micoflora, gas, pH, volatile organic compounds and short-chain fatty acids were determined. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments added with prebiotics in comparison to control without prebiotics. However, the increase of lactic acid bacteria was observed in the prebiotics treatment. Gas production increased as the level of prebiotics increased. The pH values in the fermentation fluid decreased in a dose-dependent manner with increasing the concentration of prebiotics. The fermentation with prebiotics resulted in the reduction of malodorous compounds such as ammonia, hydrogen sulfide, indole and skatole. The increase in short-chain fatty acid (SCFA) production was observed in the treatments with prebiotics. In conclusion, the results of this study demonstrated that the fermentation with prebiotics was effective in reducing the formation of malodorous compounds and increasing lactic acid bacteria and SCFA. These effects depended on the concentration of prebiotics. Moreover, further study is needed to determine whether the in vitro efficacy on the reduction of malodorous compounds and increase of SCFA would also be observed in animals.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.249-254
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• 1996

The volatile flavor components in mash of nonglutinous rice Takju brewed with or without addition of the starter were determined by GC and GC-MS using polar column. Various kinds of volatile components including alcohols(10), esters(9), organic acids(2) and aldehydes(7) were found in mash of nonglutinous rice Takjus. At the beginning stage of fermentation, 3 to 7 volatile flavor components were detected. The number of volatile flavor components were increased to 26 of to 28 after 16 days fermentation. Early in the brewing, just 3 kinds of flavor components including ethyl acetate, ${\beta}-phenylethyl$ acetate and acetic acid were detected in mash of nonglutinous rice Takju without the addition of the starter, when starter is added additional compounds of alcohol including ethanol were detected, which is suggested to be the effect of flavors originated from the starter. The common flavor compounds through the entire process of fermentation in mash of nonglutinous rice Takju were ethyl acetate, ${\beta}-phenylethyl$ acetate and acetic acid. The relative amount(peak area %) of flavor components were changed with the fermentation period, but the major volatile flavor components were ethyl alcohol, iso-amyl alcohol, hexenyl alcohol, ethyl acetate, ${\beta}-phenylethyl$ acetate and ${\beta}-phenylethyl$ alcohol. The relative amount(peak area %) of ethyl alcohol was the highest in mash of nonglutinous rice Takju with addition of starter. When the starter was not added in the mash of nonglutinous rice Takju, any alcoholic components were not detected in the early stage of fermentation. But the percent of peak area hexenyl alcohol was the highest after 16 days fermentation. Especially few sorts of ester were detected in mash of nonglutious rice Takju without addition of starter by 3 days fermentation.

• Journal of the Korea Organic Resources Recycling Association
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• v.20 no.2
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• pp.36-43
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• 2012

Objective of this study was to investigate the effects of pre-treatment of rice straw by sizes(3cm, milled), temperatures($35^{\circ}C\;and\;55^{\circ}C$), with/without NaOH treatment, and RPM on the characteristics of volatile fatty acids production. The concentration of total volatile fatty acids (TVFAs) was increased with the hydrolyzed time. Concentration of VFAs in milled rice straw was higher than that in 3 cm cut. With the alkali treatment, the concentration of TVFAs were sharply increased, which showed 3 times higher than non-treatment. Concentration of VFAs was high at 150 rpm at $35^{\circ}C$, and at 80rpm and 200 rpm at $55^{\circ}C$. Among them acetic acid was dominant, which showed the similar increase with TVFAs. It was also observed that in the case of fibrous material, the contents of cellulose and hemi-cellulose were reduced a little, but no change in lignin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.777-787
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• 2017

Organic enrichment and pollution was investigated in surface sediments from Jinhae Bay and Geoje-Hansan Bay of Korea, which contain the largest oyster farms in Korean coastal areas. Geochemical indicators (chemical oxygen demand, total organic carbon, ignition loss, and acid volatile sulfide) in sediments, ammonium and nitrate in pore water, and bioluminescence inhibition test for sediment extracts were analyzed. Temporal changes of organic enrichment were also investigated using sediment core samples from Geoje-Hansan Bay. The level of organic pollution in sediments from Jinhae Bay was significantly greater than that of sediments from Geoje-Hansan Bay. Compared with other sites, Jinhae Bay was one of the most polluted coastal areas of Korea. The levels of geochemical indicators in May were comparable to, or higher than, in August. Ammonium concentrations in pore water were two orders of magnitudes greater than the nitrate concentrations, suggesting that the bays are reducing environments. The concentrations of total organic carbon in core sediment samples from shellfish-farming areas increased significantly from 2000 to the present year, and it seems to be associated with increases in anthropogenic activities.

• Food Science and Preservation
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• v.6 no.4
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• pp.469-474
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• 1999

The chemical components of Hovenia dulcis leaf and fruit stalk naturally growing in Korea, were determined. Crude protein of leaf and total sugar of fruit stalk was 7.30 and 51.64%, respectively. The major mineral components were K, Ca, Mg, Na and Mn in that order. The content of vitamin C was 4.8 mg% for leaf and 3.8 mg% for fruit stalk and that of free sugar was 1.37% of fructose for leaf and 8.83% of sucrose for fruit stalk. The highest organic acid in leaf and fruit stalk was malic acid and its content was 1,715.21 mg% and 439.18 mg%, respectively. The highest component of total amino acids in leaf and fruit stalk was glutamic acid(497.99mg%) and proline(751.78mg%), respectively. The highest lady acid in leaf and fruit stalk was 43.54% of linolenic acid and 23.15% of palmitic acid, respectively. trans-Geraniol(124.36 ppm) and isobutyric acid(292.67 ppm) were predominant volatile compounds in leaf and fruit stalk, respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.