• The Korean Journal of Food And Nutrition
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• v.1 no.2
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• pp.76-85
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• 1988

In order to obtain the basic data for the preparation of yogurt containing ginseng component, the effect of ginseng component on cell growth of Lactobacillus casei YIT 9018 and on lactic acid production were investigated. Initial cell growth and acid production were markedly inhibited by the addition of ethanol extracts in the level of 8% into 15% skim milk. Crude saponin did not show any inhibitory effect on cell growth and acid production, but ether layer fraction showed inhibitory effect. It was thought to be more advantageous to add ginseng extracts after the fermentation of milk than before. The addition of ginseng extract at 8% level into liquid yogurt was most suitable in organoleptic test. Cell viability was not affected by the addition of ethanol extracts up to 8% level during storage of liquid yogurt.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1247-1251
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• 1998

A method is developed for simultaneously determining ethanol and acetic acid in vinegars by quantitative packed-column gas chromatography. Vinegars were filtrated and directly chromatographed on a $2\;m{\times}2\;mm$ stainless steel column packed with Tenax-GC, 80/100. Ethanol, isopropy alcohol as an internal standard, and acetic acid were completely separated within 20 min of running time without any interfering peaks. The accuracy of packed column gas solid chromatography (PCGSC) was discussed compared to the analytical data by titration, high performance liquid chromatography and capillary column gas liquid chromatography (CCGLC).

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.348-355
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• 1997

As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.181-187
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• 2000

The contents of organic acid in Korean apple juice were analyzed by HPLC using YMC-peak ODS-AQ column and enzymatic assay. Model apple juices were prepared at the laboratory and commercial apple juices were purchased from the market. Individual organic acid contents were as follows: DL-malic acid 62~402mg%, L-malic acid 48~360mg%, citric acid 1.81~15.74mg%, fumaric acid nd~0.50mg%. Together, these tests gave useful information about the quality and authenticity of a particular apple juice smaple. The presence of D-malic acid was a clear indication of adulteration because this isomer did not occur naturally. Fumaric acid and citric acid levels above trace amounts were also inconsistent with pure apple juice.

• Analytical Science and Technology
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• v.34 no.2
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• pp.46-55
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• 2021

Evaluation of drug-excipient compatibility is one of the basic steps in the preformulation of pharmaceutical dosage forms. Some reactive excipients have been known so far which may cause stability problems for drug molecules in pharmaceutical dosage forms. The aim of this study was to evaluate drugexcipient compatibility of gliclazide with some common pharmaceutical excipients, known for their ability to incorporate in drug-excipient interactions. Binary mixtures were prepared using lactose, magnesium stearate, polyvinylpyrrolidone, sodium starch glycolate, polyethylene glycol 2000 and dicalcium phosphate. Based on the results; gliclazide was incompatible with all tested excipients; but not with dicalcium phosphate. DSC (Differential Scanning Calorimetry) results were in accordance with HPLC (High Pressure liquid chromatography) data and were more predictive than FTIR (Fourier Transform Infrared Spectroscopy). Drug and reactive excipients incompatibility was fully discussed and documented. It is advisable to avoid incompatible excipients or carefully monitor the drug stability when incorporating such excipients in final formulation designs.

• Journal of Microbiology and Biotechnology
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• v.3 no.3
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• pp.214-216
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• 1993

Cow's liquid manure (CLM), an animal waste, was treated by a batch algal culture to remove inorganic nutrients. CLM used in this study was especially high in concentrations of inorganic nitrogen and phosphorus. The optimum dilution ratio of the CLM for maximum algal growth was 1:25. Ninety five percent of inorganic nitrogen and 100％ of inorganic phosphorus were removed from the CLM with a dilution ratio of 1:25.

• Food Industry And Nutrition
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• v.18 no.2
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• pp.23-32
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• 2013

• Food Science and Industry
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• v.45 no.3
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• pp.31-43
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• 2012

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.100-105
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• 2010

This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.663-675
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• 2020

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. Methods: The dishes were divided into 3 groups, namely home, restaurant and school food. We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. Results: The proportion of sodium content in the liquid component of SBD were 65.2%-66.7% in soup, 49.8%-61.2% in stew, 48.7%-56.7% in noodle/dumpling, and 43.7%-73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. Conclusion: The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately. Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.