• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.307-311
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• 1990

Raw soy sauce and raw soy sauce added with several Maillard reactants (glucose, xylose, glycine), preheated or unheated, were stored under aerobic or anaerobic conditions to investigate the effect of oxygen on the browning of soy sauce. All experimental groups, except xylose-added groups, stored under aerobic condition browned about 2.5 times as much as those stored under anaerobic condition. Soy sauce added with xylose stored under aerobic condition browned about 1.5 times as much as that stored under anaerobic condition. Contrarily, there have been no consistent differences in the browning except the initial 10% difference between preheated and unheated samples, implying that biological (microbiological and enzymatic) browning was not important in the browning of commercially brewed soy sauce.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.476-482
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• 1988

The quality characteristics of pH, total acidity, and color of Kimchi juice and organoleptic properties of taste, odor and texture were studied for their changes during Kimchi fermentation. Kimchi was prepared by salting in 15% NaCl solution for 2 hours followed by addition of other spices and fermentation at $4-35^{\circ}C$. The results of pH decrease and acidity increase suggested that Kimchi fermentation can be classified into 3 steps of initial, intermediate and final stages. The activation energyes calculated from the intermediate stage where pH decreased rapidly were 15.67Kcal/mole for pH change and 18.99Kcal/mole for acidity change. The Hunter color values of Kimchi liquid showed that it becomes a weak greenish bluecolor as the fermentation progressed. Sensory characteristics of fresh sourness taste and odor and fracturability of Kimchi were increased until pH reached approx. 4.0 and then decreased while moldy taste and odor was increased rapidly thereafter.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.475-479
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• 1987

This survey was conducted to Investigate the NaCl contents of meals taken from common restaurants in Seoul area and further to estimate the total dietary intake of salt from the meals. The samples included Seoleung-tang (beef and rice soup)/Galbitang (beef-rib soup), Yeukkye-jang (spicy beef soup), Doenjangchigye-bab (boiled rice with soy paste stew), Bibim-bab (boiled rice with assorted mixtures) and Bibim-naengmyon (buck wheat vermicelli with assorted mixtures). The average content of NaCl for each sample was determined by saltmeter and its daily intake level was estimated. Doenjangchigye-bab was shown the highest concentration of NaCl Doen-jangchigye-bab was separated into drained residue and fluid, and the average NaCl content in the fluid was higher than that in the residue. In comparision of northern and southern region of Seoul divided by Han river, there was no significant difference in the content of NaCl. The average content of NaCl per meal was 10.6g, and from these data, the daily dietary intake of salt for adults was estimated to be 28.5g.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.52-57
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• 1989

Large and small starch granules were isolated and characterized from kernels of Hiproly barley. Average size of large granules were $28-30{\mu}m$ and that of small granules were $6{\mu}m$. The small granules consist of 95% of total starch granules. Large granules contained more amylose than small granules. Distribution of isoamylase-debranched starch components, X-ray diffraction patterns, gelatinization characteristics by differential scanning calorimetry, and starch-granule susceptibility to acid were investigated. Large granules contained more long B chains of amylopectin and had the lower ratios of Fr. III to Fr. II , which represent one of the structural characteristics of amylopectin, than those of small granules. Small granules had higher conclusion temperature and smaller heat of gelatinization than those of large granules by D.S.C.. Both granules had A-type pattern of X-ray diffractopgrams, but hydrolysis of granules with acid showed different A-type patterns between large and small granules.

• Human Ecology Research
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• v.56 no.2
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• pp.167-174
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• 2018

This study investigated consumer innovativeness by examining a relationship model of innate innovativeness, product interest, product-specific innovativenss, and actualized innovativeness for eight product items as well as observed gender differences in the variables. The eight product items for the survey were smartphones, movies, clothing, cars, skin care products/cosmetics, traveling, AI products, and books. An online survey was conducted in January 2018, and 400 responses from male and female consumers in their twenties and thirties, were analyzed using reliability test, descriptive statistics, regression, and ANCOVA. The positive effect of innate innovativeness and product interest on product-specific innovativeness, and positive effect of innate innovativeness and product-specific innovativeness on actualized innovativeness were confirmed. Product interest was found to have a stronger power on product-specific innovativeness than innate innovativeness. Gender differences in product interest, product-specific innovativeness, and actualized innovativeness were identified as hypothesized. Female consumer's clothing interest, clothing innovativenss, and actualized clothing innovativeness were higher than male consumers; in addition, male consumer's cars and AI interest, cars and AI innovativenss, and actualized cars and AI innovativeness were higher than female's. The controversial results that indicated the higher innate innovativeness of male consumers useful to further in-depth discussion and research. This study contributed to the theory construction of consumer innovativeness research areas and offered practical implications for new product launching and customer relationship management.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.764-770
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• 1997

For the purpose of improving hygienic quality of dried-spirullina and dried-sea tangle powders as raw materials of health food, the comparative effects of ozone treatment and gamma irradiation on the microbial and physicochemical properties were investigated. Gamma irradiation at 7.5 kGy resulted in sterilization of total aerobic bacteria, coliforms and molds below detective levels $(<10^{1}\;CFU/g\;sample)$, while ozone treatment for 8 hr up to 18 ppm could not sufficiently eliminate the microorganisms of the samples. Physicochemical properties including compositions of fatty acid and amino acid, minerals, pH and natural pigments were not changed by gamma irradaition up to 10 kGy, whereas, ozone treatment caused changes in pH, TBA value, natural pigments and fatty acid compositions. Especially, ozone treatment markedly decreased unsaturated fatty acid of the samples.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.290-293
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• 1995

This study was designed to investigate the effect of potato lipoxygenase on the change of dough chemical composition including lipid distribution, fatty acid composition, carotenoids content and color value in wheat flour dough. For the study, the potato lipoxygenase was added to wheat flour at a level of $6.5{\times}10\;unit/g$ flour. The addition of potato lipoxygenase to wheat flour dough was found to cause an increase in free lipid content, an effect apparently related to the decrease in linoleic acid content and increase in peroxide value. This phenomena might be due to the enzymatic oxidation of polyunsaturated fatty acid. Also, the bleaching effect of lipoxygenase was observed as the decrease in carotenoids content of wheat flour dough. In comparison of color value, it was shown that redness, yellowness and total color difference$({\delta}E)$ were lower by addition of lipoxygenase.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.651-655
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• 2001

To investigate the antimutagenic effect of Platycodon grandiflorum DC, methanol extract of Platycodon grandiflorum DC was investigated. In Ames test, the methanol extract showed inhibitory effects of 80-90% on the mutagenicity induced by indirect mutagen of IQ(2-amino-3-methylimidazo[4,5-f]quinoline) and direct mutatgen of MNNG(N-methyl-N'-nitro-N-nitrosoguanidine) in Salmonella typhimurium TA 98 and TA 100. And then the methanol extract was further fractionated. Among the solvent extracted fractions from the methanol extract, the ethyl acetate fraction and butanol fraction exhibited the greatest antimutagenic effect suppressing the mutagenicity IQ and MNNG with inhibition rate of 99% and 98%.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.252-256
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• 1999

Effects of gamma irradiation on lipid components, antioxidative enzyme activities and ${\alpha}-tocopherol$ in beef (M. Semitendinosus and Longissimus dorsi) were investigated. The lipid components (total cholesterol, LDL-cholesterol, HDL-cholesterol, triglyceride and phospholipid) and the antioxidative enzyme activities (glutathione sulfur transferase, catalase and total superoxide dismutase) were not significantly changed by gamma irradiation up to 10 kGy (p>0.05). However, the contents of ${\alpha}-tocopherol$ in Longissimus dorsi significantly decreased with irradiation dose (P<0.05).

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.