• Food Science and Preservation
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• v.16 no.6
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• pp.924-928
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• 2009

Green tea has been shown to have multifunctional health-promoting properties including cholesterol level control an antidiabetic effect and anticancer, antioxidant, and antimicrobial properties, inboth in vivo and in vitro experiments.We earlier reported antifungal and antibacterial effects of green tea extract by investigating cell membrane functions. The purpose of the present study was to purify and identify antimicrobial substances from green tea extract. Such materials were extracted from green tea (Camellia sinensis. var. sinensis) and purified by high-performance liquid chromatography. The antimicrobial substances in the extract were identified as epicatechin gallate and epigallocatechin gallate by nuclear magnetic resonance spectrophotometry.

• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• Food Science and Preservation
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• v.12 no.6
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• pp.608-612
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• 2005

Fourier transform-near infrared (FT-NIR) spectroscopy is a simple, rapid, non-destructive technique which can be used to make quantitative analysis of chemical composition in grain. An interest in total dietary fiber (TDF) of grain such as rice has been increased due to its beneficial effects for health. Since measuring methods for TDF content were highly depending on experimental technique and time consumptions, the application of FT-NIR spectroscopy to determine TDF content in milled rice. Results of enzymatic-gravimetric method were $1.17-1.92\%$ Partial least square (PLS) regression on raw NIR spectra to predict TDF content was developed Accuracy of prediction model for TDF content was certified for regression coefficient (r), standard error of estimation (SEE) and standard error of prediction (SEP). The r, SEE and SEP were 0.9705, 0.0464, and 0.0604, respectively. The results indicated that FT-NIR techniques could be very useful in the food industry and rice processing complex for determination of TDF in milled rice on real time analysis.

• Food Science and Preservation
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• v.14 no.1
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• pp.73-77
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• 2007

The physiochemical properties of Rhododendron mucronulatum pollens were examined after the use of various extraction conditions. The levels of phenolic compounds and electron donating abilities (DPPH) were better after 80% (v/v) ethanol extraction than after water extraction. The content of phenolic compounds and the DPPH were high when the solvent ratio was 20X. The content of phenolic compounds was highest at $45^{\circ}C$ (347.60 mg/100 g). The DPPH was highest, at 67.93%, when extraction was performed at $25^{\circ}C$. An extraction time of 6 hr yielded the highest content of phenolic compounds (312.63 mg/100 g). The DPPH did not vary with extraction time. Both the levels of phenolic compounds and DPPH values rose when extractions were performed twice. In summary, a solvent ratio of 20X, an extraction temperature of $25-45^{\circ}C$, double extraction and an extraction time of 6 hare optimal for extraction, with maximal DPPH and phenolic content, of Jindalrae pollens.

• Food Science and Preservation
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• v.19 no.1
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• pp.54-61
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• 2012

According to lifestyle changes, the consumers' concern about food also shifts from calories and nutrition to health and convenience. Fresh-cut produce is one of the new turns in the consumption pattern of fruits and vegetables. The increasing demand for it requires processors to make them stable in quality and safe from microorganisms. The results of the evaluation of the production process and hygienic management of fresh-cut lettuce revealed that the facilities used, such as the drainage holes, floors, and door knobs, were severely contaminated with microbes, and that the work equipment, workbenches, landing nets, and centrifuges were highly contaminated. Accordingly, improved production processes and management systems are necessary, as is the implementation of a quality control system from the stage of raw-material purchase to the distribution stage.

• Food Science and Preservation
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• v.13 no.2
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• pp.198-203
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• 2006

Prunus mume extract showed antimicrobial efface remarkably against the wide spectrum of putrefactive and food spoilage microorganisms above 250 ppm of concentration. Their thermal and pH stabilities were effective under the range of temperature $(40^{\circ}C{\sim}120^{\circ}C)$ and $pH(3{\sim}11)$. Prunus mume extract seemed to be a natural antimicrobial ideally with the view of their effectiveness and thermal & pH stabilities. In addition, their action modes suggested that their hydrophillic components would perturb the fucntions of microbial cell membranes synergistically.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.109-114
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• 2005

A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.

• Applied Chemistry for Engineering
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• v.16 no.4
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• pp.556-562
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• 2005

This study was performed to evaluate effects of pH and heavy metals on soil pollution in 167 sites of Gangwon-do. The overall pH range of soils was 4.3~8.4 The average soil pollution of Cd was 0.089 mg/kg (0.000~3.493 mg/kg), Cu 3.093 mg/kg (0.078~60.263 mg/kg), Pb 4.74 mg/kg (0.01~38.08 mg/kg), Hg 0.054 mg/kg (0.002~1.050 mg/kg), and As 0.971 mg/kg (0.031~77.051 mg/kg), but $Cr^{6+}$ was not detected in these soils. The average concentration of heavy metals in these soils was acceptable under the preliminary standard of soil preservation acts in Korea.

• Food Science and Preservation
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• v.13 no.6
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• pp.703-707
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• 2006

The propose of this study was to investigate the changes of available components in Chajogi (Perilla sikokiana B.) by different harvest periods. The Chajogi samples were divided into four groups by harvest period. The four groups were divided into I (harvesting sample at 14, July, 2005), II (harvesting sample at 25, July, 2005), III (harvesting sample at 15, Aug, 2005) and IV sample (harvesting sample at 2, Sept, 2005), and then analysed with regard to the content of proximate compositions, minerals, amino acids, perillaldehyde and anthocyanin. The contents of reducing sugar increased with increasing harvesting periods, while those of crude protein, crude lipid and total amino acids decreased for IV sample as compared to the other samples. The levels of heavy metals in all samples were not detected. The Zn, Fe and Mg contents of IV sample decreased sharply. The perilladehyde contents were 0.36%, 0.42% 0.45%, and 0.35% for I, II, III, and IV products, respectively. III sample as contented to the other samples was shown to have the highest anthocyanine content (1.21% in dry basis). In conclusion, the date of harvesting Chajogi affects the contents of available components.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.