• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.219-228
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• 2019

This study summarized processing factor (PF) by the stage of rice and barley processing based on JMPR reports from 2006 to 2016. We compared PF of 17 pesticides in rice products during the processing of rice grain, husked rice, polished rice, hulls, bran and cooked rice. Among the 17 pesticides, 12 pesticides except for 5 pesticides such as acephate, methamidophos, glufosinate, quinclorac and sulfoxaflor mostly decreased in pesticides when rice grain processed into brown rice. Pesticides tended to be partially reduced when processed from husked rice to polished rice. However, hulls and bran produced during the milling process were concentrated. Acephate and others, 5 pesticides are systemic pesticides, and pesticides are penetrated into foods, and a large amount of pesticides was not removed during the milling process. The remaining pesticide residues in polished rice were mostly removed after processing into cooked rice, and trace amounts of pesticide residues remained. In the comparison of 23 pesticides PF during the processing of barley products (pearl barley, flour, short, malt, beer, hulls and bran). Most of the pesticide except for 4 pesticide (ethephon, pyraclostrobin, penthiopyrad, sulfoxaflor), which are systemic pesticides, decreased during the process of pearl barley production out of the barley grain. The pesticide in the malt, which was made by steeping pearl barley was concentrated but when processed into beer, pesticide was remained only in trace amounts.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.521-528
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• 2000

Conditions for processing dried condiments with powdered sea tangle were investigated. The most appropriate method for sea tangle extraction was two-stage extraction, that extracted with addition of 70% ethyl alcohol at $25^{\circ}C$ for 1 hour and residue was re-extracted with water(1:15, w/w) at 7$0^{\circ}C$ for 3 hours. The yield of soluble solids under above-mentioned conditions was 14.9%. As a result of omission tests, free amino acids were predominated in the taste compounds of sea tangle extracts rather than nucleotides, and the contribution of free amino acids and nucleotides to the taste of sea tangle extracts was remarkable. The major flavoring components of sea tangle extracts were matters of low molecular weight such as free amino acids and oligopeptides below 5,700 dalton. Contents of carbohydrate, total nitrogen and amino nitrogen in dried condiments prepared with sea tangle extracts were 64.9%, 3.7% and 2.1%, respectively. And drying yield, solubility and absorption rates at Aw 0.88 were 14.7%, 98.3% and 8.4%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.675-683
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• 2017

Total mercury (T-Hg) and methyl mercury (MeHg) were determined in marine fisheries (41 species, n=87) commonly consumed in Korea, using a gold amalgamation method and gas chromatography-cold vapor atomic fluorescent spectroscopy, respectively. Concentrations of T-Hg and MeHg in all samples (31 fish, 4 crustaceans, 4 cephalopods, and 2 gastropod species) were in the range of 0.016-0.495 (mean, 0.093) mg/kg-wet and not detected-0.338 (mean, 0.067) mg/kg-wet, respectively. The concentrations of MeHg in marine fisheries were significantly correlated with T-Hg concentrations (P<0.001). The highest mean concentrations of T-Hg and MeHg were found in fish species, followed by crustaceans. The contribution of MeHg to T-Hg was in the range of 64-95% (mean, 83%) in cephalopods, 28-98% (mean, 69%) in fish, and 26-88% (mean, 57%) in crustaceans. The weekly intakes of T-Hg and MeHg by fisheries consumption for the Korean general population were estimated to be 0.463 and $0.338{\mu}g/kg$ body weight/week, respectively. The concentrations and intakes of T-Hg and MeHg were less than the allowable residue levels and in the range of 12 to 17% of the provisional tolerable weekly intake (PTWI) applied in Korea.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.196-203
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• 2008

Hwangtae, dried Alaska pollack, is a major storage product in the fish processing industry. Hwangtae is prepared by removing the internal organs and drying outdoors during the cold witner months by allowing it to thaw during the daytime and re-freeze at night under sub-zero ($-10^{\circ}C$) conditions and gradually dry from December until the next April for around 5 months from Myungtae. In this study, ground Hwangtae was hydrolyzed using two proteolytic enzymes (pepsin and alcalase) which produced five soluble active peptides from Hwangtae (yellowish dried Pollack, Theragra chalcogramma) protein. Two different peptides with strong antioxidative activity were isolated from the hydrolysate using consecutive chromatographic methods of Sephadex G-25 gel, ion-exchange chromatography on a Sepharose-Sephadex C-25 gel, and high-performance liquid chromatography. The isolated peptides, APO1 and APO2, were composed of 16 and 13 amino acid residues, respectively. Both peptides contained a Gly residue at the C-terminus and the repeating motif Gly-Pro-Hyp. The peptide with a molecular weight less than 1,000 Daltons (APACE) obtained from enzymatic hydrolysates of Hwangtae exhibited the highest ACE inhibitory activity. The APACE peptides was composed of 4 amino acid residues (Gly-Leu-Leu-Pro). These results suggest that Hwangtae hydrolysates could be a good source of peptides with ACE inhibitory activity. Biochemical analysis indicated that two 70 kDa peptides (APG1 and APG2) isolated from the hydrolysate had gelatinoytic activity, which was shown to be a calcium dependent protease type as showed by gelatin SDS PAGE.

• The Korean Journal of Pesticide Science
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• v.13 no.4
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• pp.249-255
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• 2009

In order to calculate the processing and reduction factor between fresh and dry Welsh onion which was widely used as a dried agricultural ingredient of food in Korea. 7 pesticides such as pyridalyl, kresoxim-methyl, spinosad, flufenoxuron, difenoconazole, metconazole, and tebufenozide were tested. After 2 sites field trial conducted and measured water contents by drying at $60^{\circ}C$ and analyzed the pesticide residue. Water contents of fresh and dried Welsh onion are 89.2 and 10.2% respectively. Averages of processing factor showed 7.24 of pyridalyl, 2.85 of kresoxim-methyl, 7.43 of spinosad, 3.17 of flufenoxuron, 4.38 of difenoconazole, 2.40 of metconazole and 8.13 of tebufenozide into 2 field samples. Averages of Reduction factor showed 0.87 of pyridalyl, 0.35 of kresoxim-methyl, 0.88 of spinosad, 0.38 of flufenoxuron, 0.52 of difenoconazole, 0.29 of metconazole and 0.98 of tebufenozide. Residual amounts of pesticides in/on fresh Welsh onion reduced during drying process.

• Korean Journal of Environmental Agriculture
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• v.38 no.4
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• pp.281-290
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• 2019

BACKGROUND: As the demand for strawberries increases, people are paying attention to food safety in strawberry, especially pesticide residues. To remove the pesticides from strawberry, various washing and processing technique in households are additionally required. METHODS AND RESULTS: Strawberries were washed with water, detergent, alcohol, and ultrasonication and processed to strawberry jam. The mean reduction efficiency according to the washing solvent and method was found to be higher in the order of detergent (42.5%) > alcohol (41.7%) > water (41.3%) > ultrasoniation with alcohol (40.2%) > ultrasoniation with water (38.6%) > ultrasoniation with detergent (36.9%), but there was no significant difference among the treatments. The residue levels of pesticides during processing to jam decreased by 11.9-94.4% for etoxazole, fluopyram, procymidone, spiromesifen, and prochloraz, while the other pesticides were concentrated by boiling, or rather increased by 11.8-40.2%. However, when the residue levels were converted to residual amounts in consideration of the change in weight after processing, the residual amounts of the tested pesticides were reduced by 59.8-98.4% during processing. The processing factor (PF) were different for each pesticide, but PFs were < 1 for all washing solvents and methods, and 0.06-1.40 when processed into jam. CONCLUSION: To ensure the consumption of pesticide-free strawberry, the most efficient washing method is to immerse the strawberry in fresh water for few minutes, followed by rinsing them under running water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.255-261
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• 1993

The effect of dried soymilk residue (DSR) on protein quality of tofu was studied. The amount of added DSR into soybean water extract was corresponding 10% (dry basis) of soybean used in tofu manufacturing. Proximate composition and in vitro protein qualities of soybeans at different stages of the conversion into tofu have also been investigated. Partially substituted tofu with DSR (TDSR) had higher moisture content (80.6%) than that of tofu prepared in traditional manner (TT). TDSR contained lower content of protein (38.9%) and total lipid (26.9%) compared to 45.8% of protein and 34.3% of total lipid for TT. A large amount of trypsin inhibitor (TI) in raw soybeans was diminished and extracted through tofu processing, and only 10~13% of TI in raw soybean remained in both tofu products (TDSR and TT). There was not a considerable difference in amino acid profiles between TT and TDSR, but TDSR had a higher content of lysine than that in TT. in vitro studies showed that TDSR and TT were comparable in terms of both in vitro digestibilities (90% over for four-enzyme digestibility and predicted digestibility) and discriminant computed protein efficiency ratio (2.07~2.14, DC-PER). Unlike those in vitro indices for protein quality, computed protein efficiency ratio (C-PER) of TDSR was much lower (1.4) than that of TT (1.95). It was revealed that C-PERs of tofu products were not in agreement with rat-PERs (1.7~1.9) in previous reports except for TT. However, DC-PER assay was more recommendable for protein quality of tofu products than C-PER assay.

• Journal of Microbiology and Biotechnology
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• v.32 no.11
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• pp.1479-1484
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• 2022

Bacterial cellulose (BC) is gaining attention as a carbon-neutral alternative to plant cellulose, and as a means to prevent deforestation and achieve a carbon-neutral society. However, the high cost of fermentation media for BC production is a barrier to its industrialization. In this study, chestnut shell (CS) hydrolysates were used as a carbon source for the BC-producing bacteria strain, Gluconacetobacter xylinus ATCC 53524. To evaluate the suitability of the CS hydrolysates, major inhibitors in the hydrolysates were analyzed, and BC production was profiled during fermentation. CS hydrolysates (40 g glucose/l) contained 1.9 g/l acetic acid when applied directly to the main medium. As a result, the BC concentration at 96 h using the control group and CS hydrolysates was 12.5 g/l and 16.7 g/l, respectively (1.3-fold improved). In addition, the surface morphology of BC derived from CS hydrolysates revealed more densely packed nanofibrils than the control group. In the microbial BC production using CS, the hydrolysate had no inhibitory effect during fermentation, suggesting it is a suitable feedstock for a sustainable and eco-friendly biorefinery. To the best of our knowledge, this is the first study to valorize CS by utilizing it in BC production.