• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.386-391
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• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.504-518
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• 2017

Purpose: The objective of this study was to develop a processed foods database (DB) for estimation of processed food intake in the Korean population using data from the Korea National Health and Nutrition Survey (KNHANES). Methods: Analytical values of processed foods were collected from food composition tables of national institutions (Development Institute, Rural Development Administration), the US Department of Agriculture, and previously reported scientific journals. Missing or unavailable values were substituted, calculated, or imputed. The nutrient data covered 14 nutrients, including energy, protein, carbohydrates, fat, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C. The processed food DB covered a total of 4,858 food items used in the KNHANES. Each analytical value per food item was selected systematically based on the priority criteria of data sources. Results: Level 0 DB was developed based on a list of 8,785 registered processed foods with recipes of ready-to-eat processed foods, one food composition table published by the national institution, and nutrition facts obtained directly from manufacturers or indirectly via web search. Level 1 DB included information of 14 nutrients, and missing or unavailable values were substituted, calculated, or imputed at level 2. Level 3 DB evaluated the newly constructed nutrient DB for processed foods using the 2013 KNHANES. Mean intakes of total food and processed food were 1,551.4 g (males 1,761.8 g, females 1,340.8 g) and 129.4 g (males 169.9 g, females 88.8 g), respectively. Processed foods contributed to nutrient intakes from 5.0% (fiber) to 12.3% (protein) in the Korean population. Conclusion: The newly developed nutrient DB for processed foods contributes to accurate estimation of nutrient intakes in the Korean population. Consistent and regular update and quality control of the DB is needed to obtain accurate estimation of usual intakes using data from the KNHANES.

• Korean Journal of Agricultural and Forest Meteorology
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• v.24 no.4
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• pp.267-274
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• 2022

The effect of year, varieties, nitrogen application, and transplant time were examined in relation to rice of protein. An experiment was conducted using 12 rice varieties to investigate the effect of management and weather conditions on brown rice protein of during the filling stage. The transplanting time was set to be three groups including early, medium, and late timing. The nitrogen application was set to be 0 N kg / 10a, 9N kg / 10a and 18 N kg / 10a to examine the effect of fertilizer management on protein content. Field experiments were conducted in three growing seasons including 2019, 2020, and 2021. The brown rice of protein content were 5.7%, 5.9%, and 6.6% under early, medium, and late transplanting time conditions, respectively. The protein content differ by variety. For example, Chucheong, Hopum, Ilpum, Mipum, Odae, Saenuri, and Saeilmi had more than 6.1%, and Chindeul, Shindongjin, Samkwang, Unkwang, Younhojinmi were less than 6.1%. Nitrogen content was 5.7% for 0kgN /10a, 6.1% for 9kgN /10a, and 6.8% for 18kgN /10a. The contribution of the characteristics to the protein content was highest in nitrogen content (38.8%), followed by transplanting time (13.7%), variety (8.2%), and year (3.5%). The average temperature for 20 days after heading time was the highest (9.3%), followed by sunshine duration (3.9%) and solar radiation (3.5%). Our results revealed that brown rice protein content was determined to be affected by changes in average temperature, sunshine duration and solar radiation for 20 days after heading time. This suggested that assessment of temperature and solar radiation after heading time would indicate the degree of rice quality in terms of protein.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.9
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• pp.755-764
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• 2009

To estimate the pollutant removal efficiency by surface sediment, matter content within surface sediment and its release from the sediment were investigated at 12 sites in the Sihwa constructed wetland. The content of COD, TOC, IL, TN, and TP within sediment varied temporally and spacially, showing ranges of 4.1~7.7 mg/g, 0.29~2.81%, 1.88~8.15%, 0.03~0.35%, 362~1,150 ${\mu}g$/g, respectively. The contents of organic matter and TN were significantly highest in March and decreased towards fall (March${\geq}$May${\geq}$July${\geq}$September, p=0.003 for COD, p=0.001 for TOC, p=0.017 for IL, p=0.015 for TN), whereas TP content was not significant statistically in difference between sampling times. The contents of heavy metals also varied largely with sampling sites and times (As:3.5~3.9 ${\mu}g$/g, Cd:0.08~0.38 ${\mu}g$/g, Cr:51.8~107.0 ${\mu}g$/g, Cu:16.4~81.8 ${\mu}g$/g, Pb:26.~81.8 ${\mu}g$/g, Zn:85~559 ${\mu}g$/g). As compared with sediment quality guideline, the content of organic matter within surface sediment of the Sihwa constructed wetland was classified as unpolluted level. In contrast, the contents of TN, TP and heavy metals were classified as medium or severe pollution state, except some heavy metals (Cu and Pb). From the results of release experiment, TN, Pb, and Zn tend to be removed by surface sediment, but TP, Cd, and Cu have a tendency to released from sediment. Therefore, a relevant plan to improve the removal efficiency of pollutant (especially phosphorus) by surface sediment in the Sihwa constructed wetland is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.730-738
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• 2017

In this study, we investigated the physicochemical properties of coffee brews according to coffee bean grinding grade. We also examined the effect of grinding grade on amounts of volatile flavor compounds. Coffee brew samples were separated using standard sieves (with pore sizes of 850, 600, and $425{\mu}m$), making particle sizes of ground beans as follows: whole bean (control), $850{\mu}m$ or more (coarse), $850{\sim}600{\mu}m$ (medium), $600{\sim}425{\mu}m$ (fine), and $425{\mu}m$ or less (very fine). For each particle size category, pH, total acidity, brown color intensity, chromaticity, total phenolic content, caffeine content, chlorogenic acid content, and total amounts of volatile flavor compounds generated were compared and analyzed. As grinding grade decreased, pH and brown color intensity increased from 4.84 to 5.18 and from 0.257 to 0.284, respectively, whereas total acidity decreased from 0.31 to 0.17%. As grinding grade decreased, the $L^*$ and $a^*$ color values decreased; however, $L^*$ value did not exhibit a significant difference depending on the grinding grade. The $b^*$ value was 15.75 in the very fine size category, which showed the highest yellowness. There was an 11 or higher color difference between the control and ground coffee powder, indicating a remarkable color difference. The total phenolic, caffeine, and chlorogenic acid contents of the coffee brewed from ground beans with a very fine size were 4.54 mg gallic acid equivalent/mL, $733.0{\mu}g/mL$, and $383.7{\mu}g/mL$, respectively, which were high values. The total amounts of volatile compounds in the very fine size category were found to be greater than 100 mg/kg. In this study, we suggest the basis for coffee quality evaluation, which involves evaluating changes in the physicochemical properties and amounts of flavor compounds of coffee relative to the grinding grade of the beans (basic step of coffee extraction).

• The Korean Journal of Nuclear Medicine Technology
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• v.22 no.1
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• pp.15-22
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• 2018

Purpose Respiratory motion during PET/MRI acquisition may result in image blurring and error in measurement for volume and quantification of lesion. The aim of this study was to evaluate changes of quantitative accuracy, tumor size and image quality by applying MR based respiratory motion correction technique (MBRMCT) using integrated PET/MR scanner. Materials and Methods Data of 30 patients (aged $62.5{\pm}10.2y$) underwent $^{18}F-FDG$ liver PET/MR (Biograph mMR 3.0T, Siemens) study were collected. PET listmode data for 7 minutes was simultaneously acquired with maximum average gate (MAG), minimum time gate (MTG) and non gate (NG) T1 weighted MR images. Gated PET reconstruction was performed using mu-maps generated from MAG and MTG by setting 35% of efficiency window. Maximum SUV ($SUV_{max}$), peak SUV ($SUV_{peak}$), tumor size and full width at half maximum (FWHM) in the z-axis direction of MAG, MTG and NG PET images were evaluated. Results Compared to NG, mean $SUV_{max}$ and $SUV_{peak}$ were increased in MAG 13.15%(p<0.0001), 8.66%(p<0.0001), MTG 13.27%(p<0.0001), 8.80%(p<0.0001) and mean tumor size and FWHM were decreased in MAG 14.47%(p<0.0001), 15.49%(p=0.0004), MTG 14.89%(p<0.0001), 15.79%(p=0.0003) respectively. Mean $SUV_{max}$ and $SUV_{peak}$ of MTG were increased by 0.07%(p=0.8802), 0.13%(p=0.7766). Mean tumor size and FWHM of MTG were decreased by 0.49%(p=0.2786), 0.36%(p=0.2488) compared to MAG. There was no statistically significant difference between MAG and MTG which increase total scan time for about 7 and 2 minutes. Conclusion SUV, accuracy of tumor size and spatial resolution were improved in both of MAG and MTG by applying MBRMCT without installing additional hardware in liver PET/MR study. More accurate information can be provided with the increase of 2 minutes scan time if applying MTG of MBRMCT to various abdominal PET/MR studies affected by respiratory motion.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• The Journal of Korean Society for Radiation Therapy
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• v.23 no.2
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• pp.103-108
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• 2011

Purpose: Opposing portal irradiation with helmet field shape that has been given to a patient with brain metastasis can cause excess dose in patient's scalp, resulting in hair loss. For this reason, this study is to quantitatively analyze scalp dose for effective prevention of hair loss by comparing opposing portal irradiation with scalp-shielding shape and tomotherapy designed to protect patient's scalp with conventional radiation therapy. Materials and Methods: Scalp dose was measured by using three therapies (HELMET, MLC, TOMO) after five thermo-luminescence dosimeters were positioned along center line of frontal lobe by using RANDO Phantom. Scalp dose and change in dose distribution were compared and analyzed with DVH after radiation therapy plan was made by using Radiation Treatment Planning System (Pinnacle3, Philips Medical System, USA) and 6 MV X-ray (Clinac 6EX, VARIAN, USA). Results: When surface dose of scalp by using thermo-luminescence dosimeters was measured, it was revealed that scalp dose decreased by average 87.44% at each point in MLC technique and that scalp dose decreased by average 88.03% at each point in TOMO compared with HELMET field therapy. In addition, when percentage of volume (V95%, V100%, V105% of prescribed dose) was calculated by using Dose Volume Histogram (DVH) in order to evaluate the existence or nonexistence of hotspot in scalp as to three therapies (HELMET, MLC, TOMO), it was revealed that MLC technique and TOMO plan had good dose coverage and did not have hot spot. Conclusion: Reducing hair loss of a patient who receives whole brain radiotherapy treatment can make a contribution to improve life quality of the patient. It is expected that making good use of opposing portal irradiation with scalp-shielding shape and tomotherapy to protect scalp of a patient based on this study will reduce hair loss of a patient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1071-1080
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• 2017

This study examined the adhesiveness of beneficial intestinal bacteria to whole-grains using confocal scanning laser microscopy (CLSM), to demonstrate the prebiotic effects of whole-grains, and to develop prebiotic puffed snacks with these whole-grains. CLSM has been used to observe the adhesiveness of Lactobacillus acidophilus, which belongs to beneficial intestinal bacteria, to whole-grain powders using optical sectioning techniques. The enhanced effects on the growth of beneficial intestinal bacteria with the hot water grain extract were verified using an indirect count method. Finally, a puffed snack was produced with the prebiotic effect and the quality was evaluated by checking the chromaticity and degree of hardness. As a result, L. acidophilus exhibited adhesive ability to whole-grain powders and growth of selected beneficial intestinal bacteria were improved significantly. The Hunter L value of the developed puffed snack increased when seasoning was added. The hardness of the puffed snack with seasoning was higher than that of the control. The results of a sensory evaluation showed that the puffed snack with seasoning was highly rated in the overall preference compared to the control.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.403-410
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• 2013

This study was performed to evaluate the microbiological contamination level of raw beef from retail markets in Seoul, Korea. The sampling and laboratory test were performed according to the procedure of "Standard for processing and ingredients specification of livestock product" and "Korean food code". Enterotoxin of Staphylococcus aureus isolates were detected using VIDAS$^{(R)}$ and PCR-based methods. Listeria monocytogenes serotyping and genotyping were carried out using Listeria antisera and L. monocytogenes Fingerprinting kit, respectively. A total of 48 samples were collected from 16 retail markets (butcher's shop: 5, department store: 6, supermarket: 5) in 2011. The level of total bacteria counts in the butcher's shop, department store and supermarket were $4.4{\times}10^3$ CFU/g, $3.9{\times}10^5$ CFU/g and $1.0{\times}10^4$ CFU/g, respectively. The concentrations of Escherichia coli of these three retail markets were $6.4{\times}10$ CFU/g, 7.6 CFU/g and $2.0{\times}10$ CFU/g, respectively. Salmonella species was not detected on all samples. However, S. aureus was isolated in the 3 samples (6.25%) from each type of three retail markets. L. monocytogenes was isolated in the 4 samples (8.3%) from department stores. The level of contamination of these foodborne bacteria was less than 100 CFU/g. The enterotoxin-encoding genes of S. aureus isolates were sea, seh, sei and sep gene. The gene similarity of L. monocytogenes isolated from two retail markets by Rep-PCR showed 57.8-98.1% and 68.1-98.1%, respectively. These results suggest that the HACCP guideline for environmental control in slaughterhouse and retail markets should be provided to prevent cross contamination and manage foodborne pathogens such as L. monocytogenes and S. aureus.