• Food Science and Biotechnology
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• 제18권6호
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• pp.1439-1446
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• 2009

The surfaces of different-sized endosperm, bran, and husk rice powders were modified using carboxymethylation. Carboxymethylation was carried out using aqueous alkalization and neutralization. After the carboxymethylation process, the centrifuged products were milled and classified by size: particles passed through sieves of 45, 106, and $300-{\mu}m$ width. The effect of carboxymethylation on physical properties such as solubility and dispersibility of endosperm, bran, and husk particles were studied. Overall, carboxymethylation increased solubility of the particles, while size reduction increased dispersibility. In particular, carboxymethylation created good aqueous suspensions by minimizing interparticle agglomeration. Our results show that the combination of size reduction and carboxymethylation improves solubility and dispersibility, resulting in better stability of the suspension. This study may be helpful for expanding the use of rice and its byproducts as ingredients in a variety of food and beverage applications.

• 한국식생활문화학회지
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• 제33권3호
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• pp.276-282
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• 2018

This study examined the effects of low temperature conditions on the expansion of choux when mixing the dough with egg fluid. The egg fluid was tested at 5 and $17^{\circ}C$, and the dough temperature was 20, 30, 40, 50, 60 or $70^{\circ}C$. The expansion decreased with decreasing temperature of the egg fluid and dough, with the concomitant formation of membranes in the cavities of choux because of the poor emulsion stability of the choux paste. In addition, the structure of the choux pastry was not dense and the cracks in the surface were partial and narrow. The shape, expansion and cracks of choux were the best at a dough temperature of 60 and $70^{\circ}C$ added with egg fluid at $17^{\circ}C$. The temperature of the choux paste in these two samples was higher than the melting point of the butter used to produce the paste. Therefore, the practical limit temperature when mixing the egg fluid and dough is 20 and $60^{\circ}C$, respectively, and care should ve taken to maintain a low temperature when making choux in confectionary.

• 한국식품과학회지
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• 제22권3호
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• pp.300-306
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• 1990

마요네즈 저장 중 미세구조의 변화를 광학현미경과 주사 전자현미경으로 관찰하였다. 신선한 마요네즈는 다양한 크기의 지방구로 이루어져 있었으며 지방구의 크기 분포는 정규분포를 보였다. $60^{\circ}C$와 $-10^{\circ}C$에서 저장하는 동안 지방구의 합일(合一)에 의해 지방구가 커지는 경향을 보였으며, 탁도에 의한 실험결과 또한 이러한 지방구의 합일(合一)현상을 확인시켜 주었다. 전자현미경은 광학현미경에 비해 크기가 작은 지방구를 측정하기가 용이하였으며, 따라서 지방구의 평균 입경이 작았다. 이것은 전자현미경의 높은 해상력과 심도 때문이며, 더욱이 시료를 회석할 필요가 없어 균일한 지방구의 분포를 보여주는 전자현미경 방법은 광학현미경에 비해 유화제품의 지방구 분포를 측정하기에 유리한 방법이라 하겠다.

• 대한영양사협회학술지
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• 제15권3호
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• pp.209-219
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• 2009

Institutional care is often necessary for the health and well-being of the elderly. Good quality foodservice provided at long-term care facilities not only includes patients satisfaction but also cares for good health, contributing to the stability of foodservice management. The purpose of this study was to assess the importance and satisfaction attributes of foodservice management by hospitalized elderly patients. The data were collected via questionnaire by a one-to-one interview with 194 hospitalized elderly patients in six different hospitals. According to the results of dependent t-tests, overall mean scores for the importance attributes (3.96) and satisfactory attributes (3.83) were significantly different (p<0.001). As indicated by the patients, the recognized importance attributes were the kindness of foodservice personnel (4.19), kind smiles by foodservice personnel (4.16), and kind speaking by foodservice personnel (4.12). The most recognized satisfaction attributes were kindness of foodservice personnel (4.36), bedside meal service by foodservice personnel (4.25), kind speaking by foodservice personnel (4.24), kind smiles by foodservice personnel (4.24), and sanitary uniforms worn by foodservice personnel (4.21). These results suggest that the above encounter attributes (importance-satisfaction) would be useful tools for hospital foodservices to adopt, in order to control foodservice quality and satisfy the nutritional needs of elderly patients.

• BMB Reports
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• 제40권1호
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• pp.107-112
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• 2007

To study the functioning of HSP70 in Escherichia coli, we selected NtHSP70-2 (AY372070) from among three genomic clones isolated in Nicotiana tabacum. Recombinant NtHSP70-2, containing a hexahistidine tag at the amino-terminus, was constructed, expressed in E. coli, and purified by $Ni^{2+}$ affinity chromatography and Q Sepharose Fast Flow anion exchange chromatography. The expressed fusion protein, $H_6NtHSP70$-2 (hexahistidine-tagged Nicotiana tabacum heat shock protein 70-2), maintained the stability of E. coli proteins up to 90$^{\circ}C$. Measuring the light scattering of luciferase (luc) revealed that NtHSP70-2 prevents the aggregation of luc without ATP during high-temperature stress. In a functional bioassay (1 h at 50$^{\circ}C$) for recombinant $H_6NtHSP70$-2, E. coli cells overexpressing $H_6NtHSP70$-2 survived about seven times longer than those lacking $H_6NtHSP70$-2. After 2 h at 50$^{\circ}C$, only the E. coli overexpressing $H_6NtHSP70$-2 survived under such conditions. Our NtHSP70-2 bioassays, as well as in vitro studies, strongly suggest that HSP70 confers thermo-tolerance to E. coli.

• Food Science and Biotechnology
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• 제17권4호
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• pp.794-798
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• 2008

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.936-941
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• 2005

녹차 잎을 건조 분말하여 래디칼 소거기능을 추출하는 공정으로 순환 이산화탄소유체추출기를 활용할 때의 추출 최적조건을 구하였다. 건조한 녹차 잎의 분말사이즈는 80/100 mesh로 하고, 추출 압력과 온도를 각각 125 kgf 및 $25^{\circ}C$로 12시간 추출한 경우 가장 추출효율이 좋았다. 또한 용매를 열수추출과 에탄을 농도 를 달리한 추출 방법으로 나누어 래디칼 소거기능을 추출하였다. 그 결과, 에탄올 $95\%$농도에서 추출한 경우 가장 효율이 높았으며, 온도는 $100^{\circ}C$로 30분 추출이 최적 조건이었다. 각 추출 방법에 따른 추출 수율과 안정성을 비교한 결과, 이산화탄소유체를 이용한 녹차 래디칼 소거기능 추출 공정이 열수나 에탄올에 비하여 각각 2.8배 및 1.87배 수율이 높았으며, 안정성 실험에서도 활성의 소실이 거의 없었다.

• 한국식품조리과학회지
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• 제28권4호
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• pp.451-461
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• 2012

The purposes of this study were to examine the financial statements and analyze the financial soundness of contract foodservice management companies(CFMC) using the financial ratio. The statistical data analysis was completed using Microsoft Excel(ver.2007) for the trend line equation and using SPSS Win(ver.18.0) for wilcoxon-rank sum test. Increased asset, debt, capital and sales occurred in most of the CFMCs, but the financial trend of firm D decreased for operating profit and net profit. The financial ratio for investigating a firm's financial soundness was based on liquidity, stability, profitability, activity, and growth through financial statements. Most of the CFMCs had maintained outstanding financial soundness from 1999 to 2011. The financial statements during the decade were verified and fluctuated. The directly affected CFMCs by a school foodservice' sanitation accident had maintained better financial statements than those of other CFMCs. Therefore, there was opportunity for directly affecting CFMCs involved in school foodservice' sanitation accident to diversify the business portfolio of the firms.

• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of Microbiology and Biotechnology
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• 제31권3호
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• pp.429-438
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• 2021

Bacterial cellulose (BC) is widely used in the food industry for products such as nata de coco. The mechanical properties of BC hydrogels, including stiffness and viscoelasticity, are determined by the hydrated fibril network. Generally, Komagataeibacter bacteria produce gluconic acids in a glucose medium, which may affect the pH, structure and mechanical properties of BC. In this work, the effect of pH buffer on the yields of Komagataeibacter hansenii strain ATCC 53582 was studied. The bacterium in a phosphate and phthalate buffer with low ionic strength produced a good BC yield (5.16 and 4.63 g/l respectively), but there was a substantial reduction in pH due to the accumulation of gluconic acid. However, the addition of gluconic acid enhanced the polymer density and mechanical properties of BC hydrogels. The effect was similar to that of the bacteria using glycerol in another carbon metabolism circuit, which provided good pH stability and a higher conversion rate of carbon. This study may broaden the understanding of how carbon sources affect BC biosynthesis.