• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.16-24
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• 1993

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegetables and treated with traditional condiments. It has been widely used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in $\ulcorner$Samkuksaki$\lrcorner$. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boils ones. Most kinds of namul were introduced in $\ulcorner$Zeungtosanrimkwungiae$\lrcorner$ and $\ulcorner$Limwonsiprwukji$\lrcorner$ influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the Korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.ary fiber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• Journal of Preventive Veterinary Medicine
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• v.42 no.4
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• pp.171-176
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• 2018

A study of the tissue depletion of florfenicol (FFC) administered orally to pigs at a dose of 0.05 kg/ton feed for 7 days was performed. Sixteen healthy cross swine were administered with FFC. Four treated animals were arbitrarily selected to be sacrificed 1, 3 and 5 days after the end of treatment. FFC residue concentrations in muscle, liver, kidney, and fat were determined using high-performance liquid chromatography (HPLC) with ultraviolet photometric detector at 230 nm. The correlation coefficient ($R^2$) of the calibration curve for florfenicol amine (FFCa) was > 0.997 and the limits of detection and quantification were 0.012 and $0.040{\mu}g/mL$, respectively. Recovery rates in swine edible tissues ranged from 79.1 to 93.5%. In the FFC-treated group, FFC residues at 3 days post-treatment were below the maximum residue limits (MRLs) in muscle, kidney and fat, and those at 5 days post-administration were below the MRLs in all edible tissues. These results suggest that the withdrawal period of FFC after the drug treatment might be 5 days, which is a sufficient amount of time for reduction of the FFC residues below the MRLs in all edible tissues.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.4
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• pp.532-539
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• 2011

The objective of this study was to determine age-related changes in the percentage content of edible and non-edible components in broiler chickens. The experimental materials comprised 240 Ross 308 chicks (sex ratio 1:1) raised to 10 weeks of age and fed standard diets ad libitum. Starting from the first week of rearing, every 7 days 10 males and 10 females were selected randomly for slaughter and post-slaughter analysis. The data obtained were verified statistically. The percentage content of edible components increased and the percentage content of non-edible parts decreased as the chicks grew older. In broilers aged 1 week and 10 weeks, edible components accounted for 47.0% and 66.4% total body weight, respectively. The share of muscle tissue increased considerably over this period, from 30.9% total body weight in week 1 to 52.4% in week 10. An increase in the percentage of skin and subcutaneous fat was observed for the first three weeks only, while the percentage content of giblets (in contrast to the remaining edible parts) decreased with age. For non-edible parts, the share of bones diminished by 2.5% and the proportion of slaughter offal reduced by 13.8%. A rising tendency was noted with respect to feathers and abdominal fat, while the content of the remaining offal decreased.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.216-224
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• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.376-383
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• 2002

The methanol extracts prepared from ten kinds of culinary herbs were investigated for the cytotoxcic effect againt L1210 cancer cells and the mode of action. The substantial cytotoxic effects were observed in all cases with the most prominent effect demonstrated by lemon verbena extract showing $87{\pm}4.1%$ cytotoxicity with $100{\mu}g/ml$ concentration and 3 days culture period. The cytotoxic effect was found to be dose and culture period dependent. With respect to the mechanism of the cytotoxicity, the augmented generation of $O_2{^-}ion$ and the dramatically escalated activities of antioxidant enzymes such as superoxide dismutase(SOD) and glutathione peroixdase (GPx) with addition of the herb methanol extractw suggested that there would be the involvement of reactive oxygen species (ROS) metabolism in the course of L1210 cancer cell death by the mothanol extract of the edible herbs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.2
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• pp.236-246
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• 1997

This study was conducted to obtain the basic information of edible resources among plant species. Potentials of resource plants were important in various usages, healthy food, medicinal materials, and breeding materials. Through our investigation 609 species of resources plants were considered as edible resources. These species belong to 74 families in which Asteraceae, Poaceae, Fabaceae, and Rosaceae were major families. Brassicaceae, Liliaceae, and Asteraceae contained large numbers of edible plants because plants belonged to these families were mainly used as vegetable. But Cyperaceae and Poaceae had relatively small numbers of species in the category of edible plant because plants belonged to these families have not been used directly as vegetables, common usage of edible plant. But Poaceae have a potentials as genetic donor for resistance-breeding strategies in major cereals. Although Poaceae can not be used as food directly, Poaceae should be investigated intensely in future for improvement of major cereals or application as fodder plants. The beneficial traits of edible plants as breeding materials have not been studied yet and development of new crop from plant resources requires the information about current situation in occurrence of resources plants genetically related to current crop species. Our results do not cover all plant species in Korea but this classification and identification about edible resources will provide primary information about plant resources. The collected seeds of resource plants showed wide spectrum in germination rate among plant species. The germination rate would probably be affected by collecting times, collected stage, and stored period. The proper methods about improving germination rate have to be elucidated to propagate the resource plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.39-44
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• 1986

Kacdugi fermented in the subatomospheric pressure(350mmHg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at $25^{\circ}C$. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment. The increasing rate of brix degree during kacdugi fermentation was high in the subatomospheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation. The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.

• Applied Biological Chemistry
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• v.9
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• pp.41-57
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• 1968

Changes of acids (total, titratable and combined form) and sugars (total, reducing and non-reducing) in the edible part and the rind of 17 varieties the in growing and ripening period were investigated. The results were summarized as follows. 1) The percentage of rind was notably decreased in growing period and slightly in the ripening period- It may suggest that the rates of translocation of metabolite from leaves to each part of fruit are different with growth phase. 2) The heavier the weight of fruit, the higher the percentage of rind was and the varieties having over 200 g per fruit showed the value over 30 in the rind percentage and over 15 in the number seeds per fruit. 3) Total acid contents in the rind were highest at the maximum grow th of fruit except in Citrus grandis having tie lowest value (below 20 me/100 g F.W). of total acid at maximum point in which total acid content is steadily increase. 4) Total acid and titratable acid in the edible part and total acid and combined acid in whole fruit life showed 0.933 and 0.970 of correlation coefficient significant at 1% level respectively, and most acid in the edible part was titratable acid(73%) whereas acid in the rind consists mostly of combined acid. 5) The content of combined acid in the ripening period increased in the edible part and decreased in the rind. It may be contributed to translocation of some cations from the rind to the edible part. 6) The grouping criteria on citrus fruit were applicable on melon, watermelon and tomatoes. 7) The contents of total sugar and non-reducing sugar in the edible part were continuously increased whereas the content of reducing sugar were decreased in certain varieties, notablly in citrus natsudaidai. The correlation coefficient between total sugar and reducing sugar in the edible part with ripening decreased as $0.849^{**},\;0.732^{**}.\;0.583^*$. ( $^{**}$: significant at 1% level and $^{*}:$: at 5%) 8) 61% of total sugar in the edible part was non-reducing sugar whereas 88% of total sugar in the rind was reducing form at the end of ripening and the correlation coefficient between total and non-reducing sugar in the edible part was 0.861 end total and reducing sugar in the rind was 0.972, both significant at 1% level. 9) Varieties having the percentage of the rind below 36 showed higher value than I in the ratio of total sugar in the edible part to one in the rind. It may suggest that there exists any intimate relation between relative sugar content and growth rate of fruit parts. 10) Citrus unshiu in Guje island showed lower values in the content of acid and sugar, and the rind percentage but higher sweetness index (the ratio of total sugar to titratable acid) comparing with the same variety in Jeiu.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.315-321
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• 1994

The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.