• Applied Biological Chemistry
• /
• v.24 no.3
• /
• pp.200-205
• /
• 1981

Some chemical components, absorbance at 450nm and color of traditional and improved soysauce during fermentation were investigated. The traditional soysauce was made from soybean Meju and the improved soysauces were prepared from Kojis of various mixtures of soybean and wheat. The contents of reducing sugar were higher in the improved soysauces than in the traditional soysauce and it increased with proportion to the mixing amount of wheat. The contents of total nitrogen and amino nitrogen were increased gradually during fermentation and, in the improved soysauce, it increased with the amount of soybean. The changes of the absorbance and the chromaticity were greaser in the traditional soysauce than in the improved soysauce during fermentation. The increase of absorbance and the chromaticity was greater in the improved soysauce than that of the traditional soysauce during heating process. In the improved soysauce, the greater the amounts of wheat in Koji, the greater the increase of color.

• Horticultural Science & Technology
• /
• v.33 no.3
• /
• pp.383-389
• /
• 2015

Chitooligosaccharide (COS), as antioxidant, extensively applied to food and juice preservation. In the present study, influences of COS on vase life and ornamental value of cut roses were investigated. Results showed that vase life of cut roses treated by COS was longer 6.4 days than one of control and ornamental character of cut roses was improved effectively by COS. The increase of vase life and ornamental value were chiefly governed by that COS improved water absorption capacity of cut roses. Besides that, COS decreased the contents of superoxide anion and hydrogen peroxide and lowered the levels of malondialdehyde in turn during the senescence process of cut roses. That was because that COS not only enhanced activities of antioxidant enzymes glutathione reductase, but also improved reduced glutathione contents in petals of cut rose. Therefore, COS could be used in commercial preservatives to improve the longevity of cut roses.

• Journal of the Korean Chemical Society
• /
• v.60 no.4
• /
• pp.245-250
• /
• 2016

An improved protocol on the synthesis of thiazolo[3,2-a]pyrimidine-6-carboxylate derivatives are reported. Previously, the thiazolo[3,2-a]pyrimidine-6-carboxylate derivatives were prepared in a two-step procedure. Under the improved procedure, the thiazolo[3,2-a]pyrimidine-6-carboxylate derivatives was readily prepared in a one-step reaction. This procedure was found to be more efficient than the previous protocol and also compared to the ultrasound bath and conventional heating methods in terms of yield and reaction time.

• Food Science of Animal Resources
• /
• v.36 no.3
• /
• pp.412-420
• /
• 2016

The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acidophilus and S. thermophilus were increased. The composition of yogurt samples was measured on day 1, an increase of red ginseng extract content in yogurt resulted in an increase in lactose, protein, total solids, and ash content, whereas fat and moisture content decreased. The pH value and cell counts of L. acidophilus and S. thermophilus were declined, however titratable acidity was increased during storage period. The antioxidant capacity was measured as diverse methods. During refrigerated storage time, the value of antioxidant effect was decreased, however, yogurt fortified with red ginseng extract had higher capacity than plain yogurt. The antioxidant effect was improved in proportion to concentration of red ginseng extract. These data suggests that red ginseng extract could affect to reduce fermentation time of yogurt and enhance antioxidant capacity.

• Nutrition Research and Practice
• /
• v.14 no.6
• /
• pp.568-579
• /
• 2020

BACKGROUD/OBJECTIVES: Hepatic steatosis is the most common liver disorder, particularly in postmenopausal women. This study investigated the protective effects of standardized rice bran extract (RBS) on ovariectomized (OVX)-induced hepatic steatosis in rats. MATERIALS/METHODS: HepG2 cells were incubated with 200 µM oleic acid to induce lipid accumulation with or without RBS and γ-oryzanol. OVX rats were separated into three groups and fed a normal diet (ND) or the ND containing 17β-estradiol (E2; 10 ㎍/kg) and RBS (500 mg/kg) for 16 weeks. RESULTS: RBS supplementation improved serum triglyceride and free fatty acid levels in OVX rats. Histological analysis showed that RBS significantly attenuated hepatic fat accumulation and decreased hepatic lipid, total cholesterol, and triglyceride levels. Additionally, RBS suppressed the estrogen deficiency-induced upregulation of lipogenic genes, such as sterol regulatory element-binding protein 1 (SREBP1), acetyl-CoA carboxylase 1, fatty acid synthase, glycerol-3-phosphate acyltransferase, and stearoyl-CoA desaturase 1. CONCLUSIONS: RBS and γ-oryzanol effectively reduced lipid accumulation in a HepG2 cell hepatic steatosis model. RBS improves OVX-induced hepatic steatosis by regulating the SREBP1-mediated activation of lipogenic genes, suggesting the benefits of RBS in preventing fatty liver in postmenopausal women.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.118-124
• /
• 2011

The purpose of this study was to evaluate the menu of meal boxes delivered to low-income children during summer vacation. Out of 114 questionnaires distributed nationwide concerning lunch menus during summer vacation of 2008, 51 (44.7% response rate) were returned. A total of 170 daily lunch menus consisting of 5 day menus from 34 organizations (29.8% analysis rate) were analyzed after excluding 16 organizations that delivered side dishes only and one organization that provided menus of less than 5 days. The mean numbers of dishes and food items in the menus were five and eight, respectively. Over two-thirds (67.1%) of the lunch box menus included only three food groups: grain, meat and vegetable. Only 2% of the menus included all five food groups, grain, meat, vegetable, fruit, and dairy products. In general, the menus tended to lack fruits and dairy products; the percentages of the menus not including fruits and dairy products reached 89% and 77%, respectively. The average number of dishes, distribution of food group patterns, and average dietary diversity scores of the menus were significantly different according to reimbursement rate. The organizations receiving reimbursement of 3,500 won were more likely to include diverse food groups than those receiving 3,000 won although most of the menus were not proper in terms of food diversity anyway. These results suggest that lunch box menus for low-income children can be improved, in particular, by including more diverse food groups.

• Microbiology and Biotechnology Letters
• /
• v.27 no.1
• /
• pp.75-79
• /
• 1999

Various conditions for onion-juice production, and for alcohol and acetic acid fermemtations were investigated to produce a vinegar from onion. In the production of the onion juice, treatments with enzymes such as 0.6% Celluclast 1.5L and 0.2% Viscozyme L increased the yields significantly from 45.0% to 54.5% and 72.5%, respectively. Alcohol and acetic acid fermentations from the onion juice were effectively improved by using the onion juice heated at 80$^{\circ}C$ for 10 minutes, and by adding 0.3% yeast extract, 0.3% $MgSO_4$ and 0.3% $K_3PO_4$ as nutrients to the onion juice. At the optimum condition, 5.8% alcohol was produced after five days of fermentation at $30^{\circ}C$ from the 14 Brix onion juice, which was adjusted by adding sugar. A vinegar with 6.7% acetic acid content was produced after 20 days of fermentation of $30^{\circ}C$ from 4% alcohol that was adjusted by adding onion juice.

• Journal of the Korean Dietetic Association
• /
• v.13 no.4
• /
• pp.357-367
• /
• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.441-455
• /
• 2008

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.415-422
• /
• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.