• Food Science of Animal Resources
• /
• v.43 no.3
• /
• pp.383-401
• /
• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Journal of Ginseng Research
• /
• v.47 no.1
• /
• pp.159-165
• /
• 2023

Background: Red ginseng marc, the residue of red ginseng left after water extraction, is rich in dietary fiber. Dietary fiber derived from fruits or vegetables can promote the proliferation of probiotics, and it is a key technology in the food industry to increase the productivity of probiotics by adding growth-enhancing substances such as dietary fiber. In this study, the effect of red ginseng dietary fiber (RGDF) on the growth of probiotic bacterial strains was investigated at the phenotypic and genetic levels. Methods: We performed transcriptome profiling of Lactiplantibacillus plantarum IDCC3501 in two phases of culture (logarithmic (L)-phase and stationary (S)-phase) in two culture conditions (with or without RGDF) using RNA-seq. Differentially expressed genes (DEGs) were identified and classified according to Gene Ontology terms. Results: The growth of L.plantarum IDCC3501 was enhanced in medium supplemented with RGDF up to 2%. As a result of DEG analysis, 29 genes were upregulated and 30 were downregulated in the RGDF-treated group in the L-phase. In the S-phase, 57 genes were upregulated and 126 were downregulated in the RGDF-treated group. Among the upregulated genes, 5 were upregulated only in the L-phase, 10 were upregulated only in the S-phase, and 3 were upregulated in both the L- and S-phases. Conclusions: Transcriptome analysis could be a valuable tool for elucidating the molecular mechanisms by which RGDF promotes the proliferation of L.plantarum IDCC3501. This growth-promoting effect of RGDF is important, since RGDF could be used as a prebiotic source without additional chemical or enzymatic processing.

• Food Science of Animal Resources
• /
• v.43 no.5
• /
• pp.840-858
• /
• 2023

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at -18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HIS integrated with the partial least squares model yielded reliable and efficient results, with high R²_cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

• Journal of Dairy Science and Biotechnology
• /
• v.16 no.2
• /
• pp.106-118
• /
• 1998

Whey is a natural product obtained during cheese production. With the advent of new technology, whey protein concentrates and whey fractions have become readily available and versatile food ingredients. Whey protein concentrates are highly functional ingredients that have gelling, emulsifying, whipping, water-binding and fat-replacement properties. New fractions derived from whey (such as alpha-lactalbumin, lactoferrin, lactoperoxidase and peptides) attract considerable interest worldwide because of their bioactive or health-enhancing properties. Some of these fractions also find new uses as natural antibiotic, natural preservative and immunity-enhancing agents. With the growth of the functional foods industry sector, an increasing number of manufacturers take advantage of whey's nutritional and functional benefits to develop successful new products. The United States is the world's largest single producer and exporter of whey products. In 1997, more than 1 million metric tons of whey products were manufacturers in the U.S.

• Journal of the Korean Geotechnical Society
• /
• v.23 no.7
• /
• pp.99-104
• /
• 2007

The deep soil mixing, on ground modification technique, has been used for many diverse applications including building and bridge foundations, port and harbor foundations, retaining structures, liquefaction mitigation, temporary support of excavation and water control. This method has the basic objective of finding the most efficient and economical method for mixing cement with soil to secure settlements through improvement of stability on soft ground. In this research, the experiments were conducted on a laboratory scale with the various test conditions of mixing method; the angle of mixing wing, mixing speed. Strength and shapes of improved soil of these test conditions of deep mixing method were analysed. From the study, it was found that the mixing conditions affect remarkably to the strength and shapes of improved soils.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.58 no.2
• /
• pp.106-112
• /
• 2022

As a series of basic research to draw the pilot design measures for developing the habitat apparatus of Sulculus diversicolor supertexta inhabiting the coastal area of Jeju island, this study conducted a water tank experiment to understand the habitat marine environment of Sulculus diversicolor supertexta and the preference of habitat space focusing on the research fisheries performing the discharge of marine products. In the composition degree of marine algae in both fisheries, Donggwi-ri showed the highest gulfweed (79.3%) as brown algae and there were some coralline algae (17.2%) as red algae. Hansu-ri yielded the highest gulfweed (48.1%) as brown algae, which was followed by sea lettuce (10.4%) as green algae. In the preference of habitat space, the shelter angles 40° showed the highest adhesion as number of 82.9, which was followed by 60° and 70° as 69.2 and 68.2 respectively (P<0.05) by reviewing the environmental characteristics of habit of Salculus diversicolor supertexta in the coastal fishery of Jeju Island, when considering the adhesion rate in each of five shelters with different angles. In the future, there should be continuous research and monitoring for designing the fish shelters suitable for the coastal fisheries of Jeju island, and it would be also necessary to add the field-centered sustainable concrete research.

• Computers and Concrete
• /
• v.29 no.2
• /
• pp.107-115
• /
• 2022

With the improvements in computer technologies, utilization of image processing techniques has increased in many areas (such as medicine, defence industry, other industries etc.) Many different image processing techniques are used for surface analysis, detection of manufacturing defects, and determination of physical and mechanical characteristics of composite materials. In this study, cementitious composites were obtained by addition of Grounded Granulated Blast-Furnace Slag (GGBFS), Styrene Butadiene polymer (SBR), and Grounded Granulated Blast-Furnace Slag and Styrene Butadiene polymer together (GGBFS+SBR). Expanded Polystyrene (EPS) beads were added to these cementitious composites in different ratios (20%, 40% and 60%). The mechanical and physical characteristics of the composites were determined, and homogeneity indexes of the composites were determined by image processing techniques to determine EPS distribution forms in them. Physical and mechanical characteristics of the produced samples were obtained by applying consistency, density, water absorption, compressive strength (7 and 28 days), flexural strength (7 and 28 days) and tensile splitting strength (7 and 28 days) tests on them. Also, visual examination by using digital microscope, and image analysis by using image processing techniques with open source coded ImageJ program were performed. As a result of the study, it is determined that GGBFS and SBR addition strengthens the adhesion sites formed as it increases the adhesion power of the mixture and helps to get rid of the segregation problem caused by EPS. As a result of the image processing analysis it is demonstrated that GGBFS and SBR addition has positive contribution on homogeneity index.

• Industry Promotion Research
• /
• v.8 no.3
• /
• pp.163-174
• /
• 2023

Simgok Seowon was established to honor Jo Gwang-jo, who is a scholar and politician in the mid-Joseon period. It is located in a propitious site based on Feng Shui. Its Jusan is Mugokeumseongchae(武曲金星體) with Wonhwahyul(圓窩穴), and its Ansan is Tamrangmokseongchae(貪狼木星體). It is a Jehyang(祭享)-centered Seowon that sets a Jehyang place in Hyeolcheo. Around the Sadang(祠堂), the Four gods including Jwacheongryong(左靑龍) Woobackho(右白虎), Jujak(朱雀), and Hyeonmu(玄武) protect the Hyeolcheo(穴處) well. It is a typical central axis symmetrical spatial arrangement where everything is located centered on Sawoo(祠宇). It is a type of Jeonhakhumyo(前學後廟) that arranges the main hall at the front of buildings and places the Sadang that is a Jehyang place at the back of Sadang. To the left side of the Sadang, Yeonji(蓮池) was created by applying the principles of Cheonwonjibang(天圓地方), which serves as Yusik(遊息) area with functions to adjust microclimate and to extinguish fires. Feng Shui plays an important role when determining orientation, direction, and location of the buildings. Therefore, it could be regarded as realizing the aesthetic spirit of Cheoninhabil(天人合一) to compose the Feng Shui-oriented spatial arrangement by recognizing accurately the relationship between nature and human being depending on topography, wind, water flow, and point of the compass.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.18-18
• /
• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.