• Applied Biological Chemistry
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• v.32 no.4
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• pp.367-373
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• 1989

The effect of gelatin concentration, pH of fruit juice and other factors for the enzymatic clarification of fruit juice by the use of polygalacturonase was studied. The proper addition of gelatin was much effected on clarification by polygalacturonase and optimum concentrations of gelatin for the enzymatic clarification of Zugaru juice, Magnolia Gold juice, Golden Delicious juice, Jonagold juice, Jonathan juice, Campbell Early juice were 0.04, 0.01% 0.02%, 0.06% 0.01%, and 0.04%, respectively. Optimum pH for the clarification by the use of polygalacturonase and gelatin was $3.2{\sim}3.5$ contrary to optimum pH 4.8 of polygalacturonase for the hydrolysis of pectic acid. At the reaction temperature of $45^{\circ}C$ and polygalacturonase concentration of 0.01mg/ml, fruit juices were completely clarified by optimum addition of gelatin for 60min.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.529-534
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• 1996

Using cystine, ascorbic acid and citric acid, retarding and synergistic effect on the browning reaction of onion juice concentrate was evaluated. Cysteine retarded the browning reaction most effectively followed by citric acid ; on the contrary, ascorbic acid accelerated rather than retarded the reaction at the concentration of 0.1%. The retarding effect of cysteine increased abruptly up to concentration of 0.3% and remained unchanged. Citric acid acted more effectively than ascorbic acid in terms of synergism. The browning reaction of onion juice concentrate exhibited activation energies of 62J/mol with cysteine and citric acid as compared to 73J/mol for control. $Q_{10}$ was determined to be 2.52 and 2.38 for control, 2.2 and 2.09 for treatment in the temperature range of 30~4$0^{\circ}C$ and 40~5$0^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.165-170
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• 1993

The average concentration of Pb in 53 samples of canned orange juice currently sold in Korean market was 0.225 mg/kg, and that of Sn, 40.7 mg/kg. There was no appreciable difference in Pb concentration according to elapsed time after manufacturing, whereas Sn concentration increased 0.66 mg/kg per month. During the storage at room temperature or in refrigerator after opening, the Pb concentration increased slowly, reaching 1.7 to 1.8 times of original concentration, whereas Sn concentration increased by 20% per day, resulting in 3 times of original concentration after 7 days. There were no serious changes in Pb and Sn concentration in storage at room temperature or refrigerator for 3 days, when juice samples were opened and transferred to glass container. It is needed that detailed inspection by undertaken to monitor the contents of heavy metals in canned orange juice, since 18% of samples within recommended distribution period exceeded the legal standard for Pb, and recommended that more attention be paid in handling canned orange juice after opening, in order to avoid the hazard from heavy metals.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.73-80
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• 2002

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.5
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• pp.381-386
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• 1990

This study was investigated the effects of water soluble extract of Ganoderma lucidum kale juice and soidium dextrothyroxine on lipid components in serum of hypercholesterolmemic rats in vivo in order to prevent in cardiovascular disease. Total cholesterol concentrations in serum were significantly increased after feeding cholesterol diet group compared with control group and were significantly increased after feeding cholesterol diet group compared with control group and were lower in Ganoderma lucidum kale juice and sodium dextrothyrioxine diet groups than in control group. Ratio of high density lipoprotein cholesterol concentration to total cholesterol were significantly highest in sodium dextrothyroxine fed groups among diet groups and were higher in Ganodrma lucidum and kale juice fed group than in control group. Phospholipid concentrations in seurm were significantly lower in Ganoderma lucidum kale juice and sodium dextrothyroxine(1.25mg/kg diet) fed groups than in control group and triglyceride concentra-tions were lower in Ganderma lucidum sodium dextrothyroxine fed groups than in other groups. Triiodothyronine concentration in serum were lower in Ganoerma lucdum and kale juice fed groups than in the other groups while it was higher in sodium dextrothyroxine diet group than in other groups. Tetraiodothyronine concentrations is serum were remakably higher in sodium dextrothyroxine fed group than in other groups. Blood glucose concentration was lower in cholesterol diet group than in other groups but was higher in sodium dextrothyroxine diet group than in other groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.481-486
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• 2017

The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.

• The Korean Journal of Physiology
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• v.23 no.1
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• pp.119-127
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• 1989

This study was undertaken to investigate the effect of medial amygdala on the gastric acid secretion and plasma gastrin concentration in the rats with chronic gastric fistula. After the medial nucleus of amygdala was damaged bilaterally by radiofrequency a. c. through stereotaxically inserted electrodes, the gastric juice was collected in the basal and histamine-stimulated states for 1 hour. The gastric juice was also collected while the medial nucleus of amygdala was stimulated with biphasic square wave in the both states. After the collection of the gastric juice, blood samples were drawn from the abdominal aorta for the radioimmunoassay of plasma gastrin. The results were as follows: 1) The damage of the medial amygdala significantly decreased the gastric juice volume and the acid output in the histamine-stimulated state. 2) The electrical stimulation of the medial amygdala significantly increased the gastric juice volume and the acid output in the histamine-stimulated state, and the acid output in the basal state. 3) The damage of the medial amygdala significantly decreased the plasma gastrin concentration but the electrical stimulation of the medial amygdala did not affect the plasma gastrin concentration. It is therefore suggested that the medial amygdala has a facilitatory influence on the histamine-stimulated gastric acid secretion in rats, and the influence may not be attributed to gastrin release.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.480-485
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• 2015

Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at $110^{\circ}C$ for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or $70^{\circ}C$. The thermal treatment and the DHP treatments, both with and without integration with heating at $70^{\circ}C$, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at $4^{\circ}C$ for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.

• Journal of agriculture & life science
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• v.43 no.3
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• pp.35-44
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• 2009

Antifungal activity reaction to Aloe peel and juice extracted by several solvents and concentrations against three plant pathogenic fungi as collectrichum gloeosporioides, Fusarium oxysporum, and F. solani were investigated. The Antifungal activity of Aloe extracts varied with the kinds of solvents. In case of C. gloesporioides and F. solani, it's the highest in water, second in methanol, and third in ethanol. It showed that Antifungal activity of Aloe peel and juice extracts based on concentration was much more excellent in juice extracts than peel extracts against C. gloeosporioides, F. solani. Effect of Antifungal against F. oxysporum by juice extracts did not appear at a concentration of $100{\mu}l/L$ and then shows 9.5% of inhibition rate at $100,000{\mu}l/L$ while against C. gloeosporioides it starts to react at $100{\mu}l/L$ and then reaches at 29.3% of the highest inhibition rate at a concentration of $100,000{\mu}l/L$ out of three plant pathogenic fungi. The effect of control efficacy against Fusarium wilt caused by F. oxysporum by juice extracts of foliar spray tends to increase and the more the concentration of juice extracts increases, the higher the effect of control efficacy against Fusarium wilt disease. Foliar spray at a concentration of 10g/L has a 62% of control efficacy compared with control treatment, which foliar spray of Aloe juice extracts can be the more effective method in order to prevent Fusarium wilt disease caused by F. oxysporum.