• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.117-121
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• 2009

Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing. However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore, it was considered that the components contained in WSC might be different from those in SC and we compared their contents of various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents were significantly higher in WSC than in SC. In addition, the carbohydrate and vitamin $K_1$ contents of WSC tended to be higher than those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showed that the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Based on their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.66-71
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• 2008

This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were $78.28{\sim}87.08^{\circ}C$ and $3.97{\sim}4.27min$. Vitamin C level was maximal at $61.29^{\circ}C$ and 2.68 min. Electron donating ability showed the highest values at $68.30^{\circ}C$ and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were $63{\sim}79^{\circ}C$ for $1.5{\sim}2.1$ min.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.729-736
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• 2018

This study was performed to facilitate development of new food materials by comparing general components, functional components and antioxidant activity of cherry, aronia, and maquiberry. Cherry revealed higher content of water (6.71%), crude protein (4.61%) and crude protein (5.33%) than aronia and maquiberry. Crude fat content of cherry fruits was the lowest at 1.46%. Content of iron per 100 g was 0.96 mg in cherry, significantly higher than other berries. Total phenolic content of cherry, aronia and maquiberry was 31.32~95.05 GAE mg/g. Total flavonoid content in water extract was 2.07 QE mg/g in cherry, compared with aronia and maquiberry. FRAP reduction power of cherry, aronia and maquiberry was $86.94{\sim}331.83TEAC\;{\mu}mol/g$. FRAP reduction power ($156.50TEAC\;{\mu}mol/g$) of cherry was higher than that of aronia ($121.72TEAC\;{\mu}mol/g$) at $95^{\circ}C$ deionized water extract. In the case of water extract, $117.00TEAC\;{\mu}mol/g$, and cherry was higher in ABTS radical scavenging ability than aronia ($86.55{\mu}mol/g$). DPPH radical scavenging activity of cherry, aronia and maquiberry was $26.34{\sim}493.53TEAC\;{\mu}mol/g$. DPPH radical scavenging activity was lowest in cherry. In conclusion, in place of foreign expensive aronia and maquiberry, the price of cherry is low and use of cherry widely distributed has increased and is used as a material of functional food.

• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.409-431
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• 2022

Various insects have emerged as novel feed resources due to their economical, eco-friendly, and nutritive characteristics. Fish, poultry, and pigs are livestock that can feed on insects. The digestibility of insect-containing meals were presented by the species, life stage, nutritional component, and processing methods. Several studies have shown a reduced apparent digestibility coefficient (ADC) when insects were supplied as a replacement for commercial meals related to chitin. Although the expression of chitinase mRNA was present in several livestock, indigestible components in insects, such as chitin or fiber, could be a reason for the reduced ADC. However, various components can positively affect livestock health. Although the bio-functional properties of these components have been verified in vitro, they show positive health-promoting effects owing to their functional expression when directly applied to animal diets. Changes in the intestinal microbiota of animals, enhancement of immunity, and enhancement of antibacterial activity were confirmed as positive effects that can be obtained through insect diets. However, there are some issues with the safety of insects as feed. To increase the utility of insects as feed, microbial hazards, chemical hazards, and allergens should be regulated. The European Union, North America, East Asia, Australia, and Nigeria have established regulations regarding insect feed, which could enhance the utility of insects as novel feed resources for the future.

• Food Industry And Nutrition
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• v.8 no.2
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• pp.10-23
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• 2003

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1988.06a
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• pp.107-109
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• 1988

• Food Industry And Nutrition
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• v.17 no.1
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• pp.28-35
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• 2012

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.2
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• pp.248-252
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• 2015

This study was conducted to compare the growth, inorganic components, and proximate components of Codonopsis lanceolata grown in 10 regions of Korea for selecting superior species and breeding by crossing. Among the all tested lines, the shortest plant height (217.12 cm) was observed from the Ulleungdo region line (No. 4) while the longest (273.9 cm) was observed from Hwasun region line (No. 9). In addition, the lines of central and northern region (No. 1~No. 7) tend to have shorter plant height than those of southern region (No. 8~No. 9) except Jejudo region line (No. 10). Flowering tends to be late towards southern region, and lines in central and northern regions were started flowering about 2 weeks earlier than those in southern regions. However, the heaviest root weight was 13.1 g, found in only Jejudo line (No. 10) whereas there was no significant difference found in the other regions which have a range of 8.3~11.0 g. The inorganic components were varied in each line, however, proportion of macroelements, such as K, Ca, and P, was the largest for every line. Especially for Heongseong region line (No. 2), had larger proportion of macroelements than the others. There was a difference of proximate compositions of Codonopsis lanceolata, except the moisture content, among all regions, however, it was generally shown that the content of crude protein (1.31~3.76%) and crude fiber (2.18~3.12%) was the highest.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.179-185
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• 1996

Extraction yields of thiosulfinates from garlic were studied by using gas-in-liquis-dispersion(GLD) system to maxmize the thiosulfinate extraction. Extracted thiosulfinates were spectrophotometically quantified using synthesized dially1 thiosulfinate. The conditions for maximum extraction were optimized by response surface methodology. The volatile components extracted by various methods, such as hexane extraction, simultaneous steam distillation and GLD system, were compared by using gas chromatography. The results indicated that the thiosulfinate yield was increased by incresaing temperature and nitrogen gas flow rate, while the effects of bubble sizes on thiosulfinate extraction were not significant at the ranges tested. Application of GLD system resulted in extraction of more volatile components than other extraction methods, Therfore, it was suggested that GLD system was one of the efficient extraction methods among the ever introduced ones, for thiosulfinate extraciton.