• Korean Journal of Food Science and Technology
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• 제44권5호
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• pp.532-539
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• 2012

Electron spin resonance (ESR) spectroscopy of gamma-irradiated fresh broccoli and kimchi cabbage was conducted to identify their irradiation history. Different pretreatments, such as freeze-drying (FD), oven-drying (OD), alcoholic-drying (ALD), and water-washing and alcoholic-drying (WAD) were used to lower the moisture contents of the samples prior to ESR analysis. The non-irradiated samples exhibited a single central signal ($g_0$=2.0007) with clear effect of $Mn^{2+}$, especially in kimchi cabbage. Upon irradiation, there was an increase in the intensity of the central signal, and two side peaks, mutually spaced at 6 mT, were also observed. These side peaks with $g_1$ (left)=2.023 and $g_2$ (right)=1.985 were attributed to radiation-induced cellulose radicals. Leaf and stem in broccoli, and root and stem in kimchi cabbage provided good ESR signal responses upon irradiation. The signal noise was reduced in case of ALD and WAD pretreatments, particularly due to $Mn^{2+}$ signals. The ALD treatment was found most feasible to detect the improved ESR spectra in the irradiated samples.

• Journal of Applied Biological Chemistry
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• 제55권3호
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• pp.185-189
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• 2012

This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.

• Korean Journal of Agricultural Science
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• 제24권1호
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• pp.41-49
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• 1997

The results on the chemical characteristics of the pork fed with fermented feeds are summarized as follows; 1) The pork treated with fermented feeds had lower fat and higher protein content than control pork in proximate compositions. It is considered to be the improvement of the quality. 2) It was not recognized to the difference of oxidation level among the sample porks. 3) Oleic acid was the highest concentration in the components of fatty acid of pork. The rate of the saturated and unsaturated fatty acids is 38.8 % : 59.9 % in the ordinary meat, 40.8 % : 57.8 % in the a high-grade meat, and 36.3 % : 62.0 % in the pork treated with fermented feeds. In addition, the essential fatty acid content of them is 14 %, 11.2 %, and 16.7%, respectively. 4) Glutamic acid was the highest composition in total amino acids and the essential amino acid content was 39% in both an ordinary meat and the pork treated with fermented feeds, and 14 % in high-grade meat. 5) It was no difference in the inorganic content among the samples. The water holding capacity by extraction meat juice was higher to 92 % in the pork treated with fermented feeds and 15.6 % in a loss in quantity by heating than others. Thus, the pork bred with fermented feeds was evaluated to be good in terms of processing and cooking.

• Journal of Nutrition and Health
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• 제53권3호
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• pp.255-270
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• 2020

Purpose: The purpose of this study was to identify the factors that influence the consumption of convenience foods among Korean adolescents. Methods: This study had a descriptive cross-sectional study. Data were obtained from the 15th (2019) Korea Youth Risk Behavior Web-based Survey, which involved a nationwide representative sample of 57,303 middle- and high-school students. Convenience-food consumption was defined by frequency of adolescents consuming convenience foods obtained from convenience stores, supermarkets, and cafeterias over the previous 7 days. The analyzed variables were related to sociodemographic, mental health, and health behavior. The Rao-Scott χ² test was applied to examine the difference in the rate of consuming convenience foods obtained from convenience stores according to each factor. Hierarchical logistic regression was conducted to examine the factors that influence convenience-food consumption among Korean adolescents. Results: It was found that 29.1% of Korean adolescents consumed convenience foods obtained from convenience store more than three times per week. The significant influencing factors were female sex; low subjective academic achievement, and subjective household economic status; high perceived stress; low subjective sleep sufficiency; experience of depression; suicidal ideation; lower physical activity; skipping breakfast; lower consumptions of fruit, milk, and vegetables; higher consumptions of soda drinks, sweet drinks, caffeine, and fast food; lower water intake; current smoking and drinking; drug use; and experience of violence. Conclusion: These findings provide a better understanding of the sociodemographic, mental-health, and health-behavior factors that influence the consumption of convenience foods among Korean adolescents. We suggest that differentiated policies, strategies, and nutrition education need to be developed and implemented, in order to address the above-mentioned factors and thereby reduce such behaviors among Korean adolescents.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제42권4호
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• pp.367-375
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• 2016

In this study, the skin-improving effect was investigated through the oral intake of DuOligo (51.67% lactulose and 15.8% galactooligosaccharides). Thirty seven healthy women (40~60 in ages) were divided into placebo group (dextrin) and treatment group (DuOligo group), and each group was given a sample for oral intake for 8 weeks. After that, corneometer value, transepidermal water loss (TEWL), melanin index, erythema index, and wrinkle index were measured. As a result, moisture content of DuOligo group increased 38.22% than control group after 8 weeks significantly (p < 0.01). The TEWL of control group decreased by $3.39g/h/m^2$ after 8 weeks but the TEWL of DuOligo group decreased by $5.32g/h/m^2$ after 8 weeks. The melanin index of the control group was significantly increased with times, but the melanin index of the DuOligo group did not show any significant difference with times. The total wrinkles, length of total wrinkles, number of wrinkles, and depth of wrinkles significantly decreased (p < 0.05) compared to the control group. These results suggested that the applicability of DuOligo as a skin improving functional material was confirmed.

• Korean Journal of Environmental Agriculture
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• 제35권3호
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• pp.166-174
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• 2016

BACKGROUND: The current study developed a monitoring method of 6 veterinary antibiotics (amoxicillin, ampicillin, enrofloxacin, tetracycline, chlortetracycline, oxytetracycline) in agricultural soils using liquid chromatography-tandem mass spectrometry (LC-MS/MS) in positive electrospray ionization mode.METHODS AND RESULTS: Sample preparation was carried out using acidic acetonitrile and citrate salts followed by purification with dispersive solid phase extraction (d-SPE). Separation on Eclipse Plus C₁₈ column was conducted in gradient of the mobile phase, 0.1% formic acid and 5 mM ammonium formate in methanol (A) and 0.1% formic acid and 5 mM ammonium formate in distilled water (B). The linearity of the matrix-matched calibrations expressed as the coefficient of determination was good with R²≥0.9900. The limit of quantifications (LOQs) ranged from 0.5 to 10 μg/kg for all analytes. Analysis of 51 agricultural soil samples taken in the Republic of Korea revealed concentrations less than 1.9 μg/kg for enrofloxacin, 75.5 μg/kg for chlortetracycline.CONCLUSION: The method was successfully applied to monitor 6 veterinary antibiotics from 51 field incurred agricultural soil samples in 17 provincial areas throughout the Republic of Korea. The developed method was simple, easy, and versatile and can be used for monitoring various veterinary antibiotics in soil.

• Food Science and Preservation
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• 제11권3호
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• pp.400-404
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• 2004

This study was conducted to find the antimicrobial activity of garlic extracts by various processing methods(boiled, pan fried, microwave heated, pickled). Ethanol and water extracts from garlic sample were prepared and antimicrobial activities were determined against 10 microoganisms ; food borne pathogens, food poisoning microoganisms, food-related bacteria and yeasts. The ethanol extracts from the fresh and pickled garlic showed antimicrobial activities for test microoganisms, except lactic acid bacteria and yeast. However, the antimicrobial activities were decreased by heat treatment. The minimum inhibitory concentration(MIC) of the fresh garlic extracts was determined to 0.1 mg/mL against an gram positive bacterium and 0.5 mg/mL against an gram negative bacterium. The antimicrobial activities of the ethanol extracts were affected by heating methods and not by pHs.

• Applied Biological Chemistry
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• 제48권2호
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• pp.183-188
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• 2005

This study was conducted to develop a method for the quantitative determination of soil clay content by spectophotometry. The optimum wavelength obtained with reference clay minerals for spectrophotometry was 500 nm. For the proposed spectrophotometry, 0.5 g of soil sample was put in the 250 ml Erlenmeyer flask and 100 ml dispersing agent was added. After shaking the flask at 130 rpm with a mechanical shaker overnight, the flask was removed from the shaker and was shaken up-and-down for 30 seconds. With a micro-pipet, 4 ml of the suspension was transferred into the previously-inserted cell and the absorbance was measured instantly. Results by the spectrophotometry for clay content analysis were compared with those by the conventional sedimentation technique (the pipet method). The proposed equation was $y\;=\;38.03x_1-0.17x_2-1.17$, where y, $x_1$, and $x_2$ were clay content (%) by the pipet method, water content corrected clay content (%) by spectrophotometry, and organic matter content ($g{\cdot}kg^{-1}$), respectively. The regression coefficient for the equation was $r\;=\;0.984^{**}$, indicating highly significant correlation between the results of the two methods.

• Journal of the Korean GEO-environmental Society
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• 제15권8호
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• pp.5-11
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• 2014

In this study, chemical analysis and ecotoxicity tests of leachate from disposal site for foot-and-mouth disease carcasses (FMD leachate) were conducted to collect fundamental data that will be used to develop environmental risk assessment tools for FMD leachate. For chemical analysis, concentration of $Cl^-$, $NH{_4}{^+}-N$, Korea standard method indicators for detection of leachate released from animal carcasses burial site into groundwater and NRN (Ninhydrin-Reactive Nitrogens), a newly suggested screening test indicator to detect groundwater contamination by FMD leachate, were assessed. For ecotoxicity tests, luminescent bacteria (V. fischeri), micro-algae (P. subcapitata) and water flea (D. magna) were selected as test species. Correlation analysis between the concentration of $Cl^-$, $NH{_4}{^+}-N$, NRN and the toxicity to V. fischeri was performed to identify the better indicators to monitor FMD leachate contamination. From regression analysis, the concentration of the indicators in FMD leachate contaminated sample that induced halfmaximal toxic effect to V. fischeri was evaluated. Results obtained from this study can be applied to assess the risk by FMD leachate and to establish the guideline to manage risk in relation to FMD leachate.

• Culinary science and hospitality research
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• 제20권1호
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• pp.65-75
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• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.