• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.700-706
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• 1990

The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins, particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensory property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, titratable acidity, pH and number of viable cells of curd yogurt were not changed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Korean Journal of Organic Agriculture
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• v.12 no.3
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• pp.317-331
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• 2004

Foci of this thesis arc an estimation of willingness to pay and an establishment of green marketing strategics for environment-friendly agricultural products(EFAR). Estimations of willingness to pay for grain, vegetables, fruit and processed food-stuffs arc respectively 20.6%, 20.2%, 19.3% and 17.2% higher than agricultural products produced by conventional farming method. And a green mark6ting mix for EFAP is as follows; Erst, a product strategy focuses on producing safe and high-quality foods by environment-friendly agriculture(EFA) to point to consumer’s health and desire for environmental preservation. Second, in a price strategy, the balance of three factors should be kept, namely the environmental value the true quality as food materials and the price of EFAP. Third, a place strategy is to reduce waste matters, resource and energy uses in marketing chain, and to simplify marketing channels. Also, it is necessary to choose the marketing channel for price discrimination. Fourth, a promotion strategy make use of programs that emphasize the multi-function of EFA.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.72-77
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• 1995

The relationships between the soil chemical properties of ginseng fields and the contents of effective constituents in ginseng roots was investigated. The $NO_3-N$ contents in soils showed highly negative correlations with the contents of total sugar and reducing sugar in ginseng roots. The organic matter contents in soils showed positive correlations with the contents of sugar and ginoside in ginseng roots, while the contents of available phosphorus and exchangeable cations in soils showed highly negative correlations with the those in ginseng roots. For the Production of ginseng root of higher saponin contents, increase of the organic matter contents, and decrease of the contents of available phosphorus and exchangeable cations in soils were recommended.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.952-961
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• 2016

The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are 'Organic food', 'Traceability system of food products,' and 'Hazard Analysis Critical Control Point (HACCP)'. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers' prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product's certification could lead to a purchasing decision regarding that agricultural product.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.463-467
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.

• Asian Journal of Turfgrass Science
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• v.10 no.3
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• pp.247-262
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• 1996

In this study, the distribution of dictyostelid cellular slime molds was investigated from F, H and $A_1$ horizon of pinus, oak forests in Mt. Puk'an, Mt. Nam and Mt. Kwanak. The relationship of cellular slime molds with other soil microorganisms and abiotic factors were analyzed. The six species were isolated as follows: Polysphondlium pallidurn, Dictyostelium purpureum, D. mucoroides, D. crassicaule, D. capitatum, D. implicatum. The dominant species in pinus forests was P. pallidum, and in oak forests it was D. macro ides. In Mt. Nam, D. mucoroides and P. pallidum were isolated at only oak forest. The Correlations of slime mold abundance with bacteria were significant. Even though positive correlations of cellular slime molds with actinomycetes or fungi were not significant, correlations between soil microorganisms were analyzed. Correlation coefficients were high in Mt. Kwanak(r=0.5921) and Mt. Nam(r=0.7243) at significant level P<0.01. There were significant correlations between total slime molds and abiotic factors. It supports that cellular slime molds are limited by foods in nature. In low level of pH, water content and organic matter, that community diversity is more affected by bacteria whose organic degradation capacity is regulated by interactions of soil microorgaisms. Key words: Cellular slime molds, Soil microorganisms, Correlations, Abiotic factors.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.325-332
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• 2016

Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except $Fe^{2+}$ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.141-148
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• 2018

Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.

• Biomolecules & Therapeutics
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• v.29 no.4
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• pp.353-364
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• 2021

The gastrointestinal (GI) tract is a series of hollow organs that is responsible for the digestion and absorption of ingested foods and the excretion of waste. Any changes in the GI tract can lead to GI disorders. GI disorders are highly prevalent in the population and account for substantial morbidity, mortality, and healthcare utilization. GI disorders can be functional, or organic with structural changes. Functional GI disorders include functional dyspepsia and irritable bowel syndrome. Organic GI disorders include inflammation of the GI tract due to chronic infection, drugs, trauma, and other causes. Recent studies have highlighted a new explanatory mechanism for GI disorders. It has been suggested that autophagy, an intracellular homeostatic mechanism, also plays an important role in the pathogenesis of GI disorders. Autophagy has three primary forms: macroautophagy, microautophagy, and chaperone-mediated autophagy. It may affect intestinal homeostasis, host defense against intestinal pathogens, regulation of the gut microbiota, and innate and adaptive immunity. Drugs targeting autophagy could, therefore, have therapeutic potential for treating GI disorders. In this review, we provide an overview of current understanding regarding the evidence for autophagy in GI diseases and updates on potential treatments, including drugs and complementary and alternative medicines.