• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.246-252
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• 1993

Melanoidins, as brown colored polymers, are formed through the diversified reaction systems of Maillard type and other reactions. Melanoidins are important components in relation to food quality and also are known to have antioxidative, mutagenic and antimutagenic activities. Since these aspects have been extensively reviwed elsewhere, only the recent studies regarding to their antioxidative and antimutagenic activities are discussed in this review. Even though their mechanisms are not clearly identified, melanoidins or specific fractions isolated from their mixtures have shown varied antioxidative activities depending on the reaction systems and reaction conditions. Those activities presumely are derived from the complex functional properties of hydrogen / electron donors and metal chelating power, which are originated from their reductone structure and others. It is considered that pyrolysate and other mutagens are formed by the given conditions in some cases during browning reaction, whereas melanoidins and their fractions have antimutagenic effects on chemical and other mutagens. There are positive correlationship among the color intensity, antioxidative activity and antimutagenicity of melanoidins or their fractions. These suggest that the antimutagenicity of melanoidins could be attributed to their antioxidative properties, however, it might also be due to other factors, because the relevant responses for antimutagenicity are very complicate and not clear. Accordingly, further studies are required to determine the actual acitivities and mechanisms involved in antioxidation and (anti)mutagenicity of melanoidins by reaction systems / conditions and by the isolated fractions. And also, additional studies are needed to evaluate the applications of melanoidins and their relevant effects to food and human health.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.167-173
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• 2013

Dried fish products, such as seasoned cuttlefish, anchovy, and filefish, were analyzed to investigate the physicochemical quality and luminescence properties following gamma-irradiation. The overall color difference slightly increased in all irradiated samples, showing significant changes in Hunter's L, a, and b color values. Cuttlefish and filefish showed higher values in hydrophilic browning, whereas anchovy showed a higher value in lipophilic browning. The brown color intensity of filefish showed a dose-dependent increase. The thiobarbituric acid (TBA) value significantly increased in irradiated samples of cuttlefish and anchovy, which have relatively high lipid contents. Irradiated samples, except anchovy, were not suitable for screening using photostimulated luminescence (PSL) because only negative or intermediate values were observed. Thermoluminescence (TL) measurements were suitable for all fish samples, i.e., irradiation-specific glow curves were obtained, signal intensity increased, and the TL ratio fulfilled the criterion. There was no significant difference among the irradiated samples with regard to the sensory properties.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.208-215
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• 2013

This study for add functional nutrition ginseng to make consomm$\acute{e}$ soup of beef. consomm$\acute{e}$ soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consomm$\acute{e}$ soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consomm$\acute{e}$ soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consomm$\acute{e}$ soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.

• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.7 s.155
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• pp.1160-1167
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• 2006

The most ideal textile conservation is to block oxygen and light from historical textiles. However it is not possible because historical textiles should be examined, cleaned, restored, and exhibited to find out its historical value. Most of excavated costumes were severely stained and soiled. They are dark yellowish brown in color. To reduce the extent and intensity of the staining and to recover the original color of gray fabrics, bleaching would be required. Conservation treatment was carried out on the 8 historical costumes which belonged to General Duk-Ryung Kim(1567-1596). Two of them do not hold the fabrics. They hold only cotton wool and a little piece of fabrics. Even though these costumes underwent the conservation treatment in 1979, they were stained and needed re-treatment. This time, they were dual-bleached using hydrogen peroxide and sodiumborohydride followed by wet cleaning to reduce the soils and stains. The treatments improved the appearance of costumes. Through the analysis of the trace of fabric, carbonized fabric fragment, and fabrics remained in other garments, we concluded the missing fabrics to be ramie or cotton. It is different result from the primary report concluded to be silk.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.37-42
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• 1975

The color intensity (Absorbance at 490nm) and the antioxidant effects of absolute and 90% ethanol extracts obtained from a Maillard-type browning reaction mixture (0. 5M glucose and 0. 5M glycine mixture, heated at $100^{\circ}C$) were determined. The color intensity of the absolute and 90% ethanol extracts were compared with the length of reaction time and the antioxidant effects of the extracts of both types were compared one another. The results obtained are as follows. 1. The color intensity of the absolute ethanol extracts remained almost unchanged as the browning reaction proceeded. The color intensity of the 90% ethanol extracts appeared to increase nearly in proportion to the length of reaction time. 2. The absolute and the 90% ethanol extracts seemed to possess significant antioxidant activity on the autoxidation of an edible soybean oil. which was kept at $45{\pm}0.5^{\circ}C$ for 21 days. It was noteworthy that the absolute ethanol extracts showed stronger antioxidant effects than those of the 90% ethanol extracts, which contained a far greater amount of brown-colored pigments. Since the PVs of the controls in both groups, after the end of the storage period, did not differ much from one another, the possibility of residual water playing some prooxidant role in the substrates containing the 90% ethanol extracts should be ruled out. Extracts of both types obtained at earlier stages of the brownig reaction demonstrated less but comparable antioxidant activity to that of extracts taken at later stages of the reaction. 3. The results of the present study appeared to suggest that the effective antioxidant compounds, produced in the Maillard-type browning reaction, were probably intermediate products such as reductones formed at fairly earlier stages of the browning reaction.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.37 no.1
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• pp.9-18
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• 2019

The intensity and the number of days of high temperature occurrence are also high and record heat occurred. In addition, the global warming phenomenon is intensifying globally, and especially in South Korea, the urban heat island phenomenon is also occurring due to rapid urbanization due to rapid industrial development. As the temperature of the city rises, it causes problems such as the comfort of the residential living and the cooling load. In this study, the cool roof performance is evaluated according to the roof color to reduce these problems. Unlike previous studies, UAV(Unmanned Aerial Vehicle) thermal infrared camera was used to obtain the surface temperature (white, grey, green, blue, brown, black) according to the rooftop color by remote sensing technique. As a result, the surface temperature of white color was $11{\sim}20^{\circ}C$ lower than other colors. Also air conditioning temperature of white color was $1.5{\sim}4.4^{\circ}C$ lower than other colors and the digital thermometer of white color was about $1.5{\sim}3.5^{\circ}C$ lower than other colors. It was confirmed that the white cool roof performance is the best, and the UAV and the thermal infrared camera can confirm the cool roof performa.

• Journal of Life Science
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• v.22 no.8
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• pp.1099-1106
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• 2012

The cytotoxicity of the colorant in conjugated linoleic acid (CLA) was investigated in human cancer cell lines and a normal human cell line. Commercially-available CLA with a brown color (designate crude CLA; c-CLA) was distilled in a vacuum (10 mmHg-$220^{\circ}C$, 10 mmHg-$235^{\circ}C$, 10 mmHg-$240^{\circ}C$, and 20 mmHg-$260^{\circ}C$) for 30 min to obtain pure CLA (distilled CLA; d-CLA) and dark brown-colored CLA (residual CLA; r-CLA) samples. No color intensity was shown in the d-CLA sample obtained under 10 mmHg-$220^{\circ}C$ conditions of distillation when the L (brightness), a (red/blue), and b (yellow/green) parameters were analyzed, whereas the r-CLA sample showed a dark brown color. The composition of CLA isomers in both the d- and r-CLA samples, as compared to that of the c-CLA sample, was not significantly different when analyzed by gas chromatography. When the cytotoxicity of the r-CLA and d-CLA samples obtained under 10 mmHg-$220^{\circ}C$ conditions were compared against human breast cancer cells (MCF-7), human lung cancer cells (A-549), human colon cancer cells (HT-29), human prostate cancer cells (PC-3), and human neuroblastoma cells (SK-N-SH), no significant cytotoxicity was seen in the cell lines. These results suggest that the color or colorant in the CLA samples did not have any effects on the proliferation of human cancer and normal cells and imply that the colorant in commercially available CLA samples is safe for human consumption.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.575-582
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• 1989

An investigation was carried out to improve the quality and yield of barley tea(water extracts) by modifying the roasting method. The modified methods employed were crushing the barley into 4-10 parts and soaking in water at room temperature for 20 minutes followed by roasting (light brown or dark brown) at $250^{\circ}C$ before boiling with water. The varieties of barley used for this study were Ol-bori(with hulls) and Youngsan-bori(without hulls) and the qualities measured were the physical, chemical and sensory characteristics of roasted barley and its extracts. The results showed that the higher solid yields in barley tea was obtained with an increase in soaking and roasting time. The solid yields increased rapidly with extraction time in boiling water until 30 minutes and then slowed down thereafter. However the intrinsic viscosity of barley tea was reduced by increase in soaking and roasting time. The color of barley tea expressed as Hunter L, a, b values showed that lower L value and higher a and b values were measured for those prepared without soaking and with more extensive roasting. Organoleptic evaluation clearly showed that the sensory quality of barley tea was significantly improved in intensity of odor and taste by crushing, soaking and dark brown roasting.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).