• Food Science and Preservation
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• v.23 no.7
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• pp.960-966
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• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.238-242
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• 2008

In this study, hydrogen sulfide ($H_2S$) production was examined during beer fermentation using two ale and two lager yeast strains. In the lager yeast fermentation, a large amount of $H_2S$ was produced in the early fermentation stages when the yeast were actively fermenting wort, indicating a positive relationship between the level of H2S production and the yeast growth rate during fermentation. The ale yeasts produced much lower levels of H2S than the lager yeasts. In the lager fermentation, a higher fermentation temperature shortened the fermentation period, but much higher levels of $H_2S$ were produced at higher temperatures. American pilsner lager yeast fermenting at $15^{\circ}C$ produced a relatively high level of $H_2S$ at the end of fermentation, which would require a longer aging time to remove this malodorous volatile sulfur compound. Not including the English ale strain, which produced a higher level of H2S at lower temperatures, the ale yeast produced lower levels of $H_2S$ at lower temperatures, suggesting that each strain has an optimum fermentation temperature for H2S production.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1251-1257
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• 2000

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.111-117
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• 2012

A number of recently developed cheese analogues that are available in dairy food markets are currently being produced for improving health or diet, and they include Mozzarella, Cheddar, American, Muenster, and other custom flavors. Cheese analogues have many benefits such as extended-and-improved shelf life, price stability, and functional qualities that include better texture, higher melting point, and better stretching properties. Various cheese analogues can now be made by using soybeans or soy protein products, gelatin, gum arabic, and other ingredients. Hence, in this study, on the basis of previously published studies, we recommend soy protein for cheese analogues, for improving the texture and flavor of cheese analogues. Moreover, the best conditions for making cheese analogues and the factors that affect the characterization of cheese analogues have been described in this paper.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.90-96
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• 2008

This study was performed to reveal nutritional excellency of popular Korean dishes, which were intended to distribute as a take-out type food suited for Americans. Four Korean dishes were selected due to their high preference from American sensory panels: Jeyuk-bokkeum (B), Kimchi-bokkeum (C), Dubu-jorim (D) and Namul (E). Nine weeks of the experimental periods were composed of two parts. In phase 1(5 weeks of the first half), high fat diets were fed to all treatments including the control group (A). In phase 2 (4 weeks of the last half), freeze-dried four Korean dishes were fed to the treatments except for the control. There was no significant difference in the final body weights among the groups as well as daily body weight gains and FER. Organ weights of the control group tended to be smaller than those of the treatment groups. For visceral fats, perirenal fat pad (RFP) and epidydimal fat pad (EFP) of the groups C and D were decreased by 20% compared with those of the group A. Total cholesterol level of the group C (94.13 mg/dL) was significantly lower than any other groups (p<0.05), but there was no significant difference in triglyceride(TG) level. HDL-cholesterol level of group B(20.38 mg/dL) was significantly higher than that of group D (17.25 mg/dL), but no significant differences were seen in groups C and E (p<0.05). In LDL-cholesterol level, the highest level was seen in group D, the lowest level in group E (p<0.05). From the findings, Kimchi-bokkeum, Dubu-jorim and Namul were superior to those of the control and jeyukbokkeum in terms of the blood lipid profiles. It might be a good Korean style take-out items suited for the Americans’ taste along with a good nutritional quality in the near future.

• Journal of Nutrition and Health
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• v.2 no.4
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• pp.155-165
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• 1969

This experiment was conducted from the latter part of June through the first part of October 1969 by picking up 30 among the patients hospitalized at the department of internal medicine of the Seoul National University Hospital, who were under low sodium diet fording. By applying 1,000mg sodium diet that the author invented for feeding, the result of measurement made daily on 24 hours urine sodium shows an average of 58.1 mEq/L (average 76.799mEq/24hr). The sodium restrict diet menu (Table 4 and Table 5) was made due to table for food exchange list by American Heart Association and especially the 3 and 4, sample meal plan was applicable to that of Korean.

• Journal of Korean Critical Care Nursing
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• v.3 no.1
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• pp.79-88
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• 2010

Optimal nutrition serves to maintain normal organ function and to preserve body energy stores to guarantee survival during times of shortage of food. Adequate nutrition of intensive care unit (ICU) patients improves outcome, while malnutrition is strongly associated with increased morbidity and mortality rates among critically ill patients. Previously published researches showed that trials of nutritional support in critical illness rarely fulfill basic quality requirements. Nutrition support plays a vital role in the prevention and treatment of nutritional deficiencies in at-risk, critically ill patients. This paper reviewed the challenges in determining critically ill patients' nutrition requirements including nutrition assessment, determination of caloric requirements then providing them with adequate nutrition support while in the ICU with the guidelines published by Society of Critical Care Medicine and American Society for Parenteral and Enteral Nutrition. Nutrition support can be effectively enhanced by using the guidelines.

• Korean Journal of Veterinary Pathology
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• v.1 no.2
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• pp.91-96
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• 1997

General steps in the discovery and development of novel drugs in the United States are presented. The first step is the discovery of novel drugs. Brief histories and mechanisms of a few novel drugs in the American market are outlined. In this presentation preclinical animal toxicologic studies (drug safety evaluateion) are emphasized in regard to drug development. When preclinical animal studies have defined the toxicity and the doses at which it occurs an Investigational new Drug Application (IND) is submitted to the Food and Drug Administration (FDA) An IND notifies the FDA the intention to begin testing a novel drug in human subjects.

• Journal of The Korean Society of Clinical Toxicology
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• v.2 no.1
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• pp.27-30
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• 2004

Phytolaccaceae had been used as a pharmaceutical drugs or food in Korea. Nowadays, it is rarely used due to its toxicity, and then, case reports as to poisoning also are rare. Recently, Authors experienced a case of an occurrence in a group intoxication after ingestion of roots of phytolacca american a misidentifying as arrowroot. We report this case with review of phytolacca radix poisoning.

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.10b
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• pp.111-111
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• 2003

Recently, cancer chemoprevention with strategies using foods and medicinal herbs has been regarded as one of the most visible fields for cancer control. The genistein in soy, the American ginseng and the resveratrol in a grape are well known as that has antiproliferative properties in human breast cancer.(omitted)