• Food Science and Preservation
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• v.23 no.3
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• pp.310-318
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• 2016

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.91-103
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• 2021

To improve the fermentation quality of silage and reduce the nutrients loss of raw materials during the ensiling process, silage additives are widely used. The effect of additives on silage is also affected by the species of crop. Therefore, this study was designed to explore the effects of formic acid (FA) and lactic acid bacterial inoculant on the quality of main summer crop silage. The experiment was consisted on split-plot design with three replications. The experiment used the main summer forage crops of proso millet ("Geumsilchal"), silage corn ("Gwangpyeongok"), and a sorghum-sudangrass hybrid ("Turbo-gold"). Treatments included silage with Lactic acid bacterial Inoculant (Lactobacillus plantarum [LP], 1.0 × 106 CFU/g fresh matter), with FA (98%, 5 mL/kg), and a control (C, without additive). All silages were stored for 60 days after preparation. All additives significantly increased the crude protein content and in vitro dry matter digestibility (IVDMD) of the silages and also reduced the content of ammonia nitrogen (NH3-N) and pH. Corn had the highest content of IVDMD, total digestible nutrients and relative feed value among silages. Compared with the control, irrespective of whether FA or LP was added, the water soluble carbohydrate (WSC) of three crops was largely preserved and the WSC content in the proso millet treated with FA was the highest. The treatment of LP significantly increased the lactic acid content of the all silage, while the use of FA significantly increased the content of acetic acid (p < 0.05). The highest count of lactic acid bacteria (LAB) was detected in the LP treatment of corn. In all FA treatment groups, the total microorganism and mold numbers were significantly lower than those of the control and LP groups (p < 0.05). In conclusion, both additives improved the fermentation quality and nutritional composition of the main summer forage crops. The application of FA effectively inhibited the fermentation of the three crops, whereas LAB promoted fermentation. So, both FA and LP can improve the quality of various species of silage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.255-261
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• 1993

The effect of dried soymilk residue (DSR) on protein quality of tofu was studied. The amount of added DSR into soybean water extract was corresponding 10% (dry basis) of soybean used in tofu manufacturing. Proximate composition and in vitro protein qualities of soybeans at different stages of the conversion into tofu have also been investigated. Partially substituted tofu with DSR (TDSR) had higher moisture content (80.6%) than that of tofu prepared in traditional manner (TT). TDSR contained lower content of protein (38.9%) and total lipid (26.9%) compared to 45.8% of protein and 34.3% of total lipid for TT. A large amount of trypsin inhibitor (TI) in raw soybeans was diminished and extracted through tofu processing, and only 10~13% of TI in raw soybean remained in both tofu products (TDSR and TT). There was not a considerable difference in amino acid profiles between TT and TDSR, but TDSR had a higher content of lysine than that in TT. in vitro studies showed that TDSR and TT were comparable in terms of both in vitro digestibilities (90% over for four-enzyme digestibility and predicted digestibility) and discriminant computed protein efficiency ratio (2.07~2.14, DC-PER). Unlike those in vitro indices for protein quality, computed protein efficiency ratio (C-PER) of TDSR was much lower (1.4) than that of TT (1.95). It was revealed that C-PERs of tofu products were not in agreement with rat-PERs (1.7~1.9) in previous reports except for TT. However, DC-PER assay was more recommendable for protein quality of tofu products than C-PER assay.

• Journal of Sericultural and Entomological Science
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• v.29 no.2
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• pp.73-81
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• 1987

This investigation was carried cut to obtain the reeling water conditions in Korea. The analyzed items of water were pH, colority, turbidity, acidity, alkalinity, solids electric conductibity hardness and heavy metal ions. About 40% of the reeling water were found to be agreeable, 30% were acceptable provided with some quality control and the others were out of acceptable range mainly based on the M-alkalinity, acidity, pH and total hardness. It was found that there was a following relationship between total hardness and electric conductibity with the relative correlation coefficient r=0.9145. y=15.967+0.22774x Where x, y are electric conductivity and total hardness respectively.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.23-33
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• 2017

In this study, water and organic treatment efficiency and operating characteristics (temperature, salinity effect) were evaluated when food waste with high water content was treated by Bio-dying method. In addition, the optimum conditions for producing pellets for evaluating the decomposition products as SRF(Solid Refuse Fuel) after Bio-drying and evaluating the use value of SRF as a solid fuel were analyzed. As a result, the temperature, $CO_2$ concentration, organic matter removal rate and weight reduction rate according to the daily dose were about 86% and 68% at the input of 2.4 kg/day. The optimal food waste input was estimated to be 2.4 kg/day. As a result of the pellet molding and produce, Pellets can be produced within 10~25% of raw material water content. It was judged that the water content of 25%, which showed the best quality results in terms of external shape maintenance and strength. The high calorific value of SRF of decomposition products after Bio-drying was more than 3,500 kcal/kg.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.91-98
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• 2009

Recently, production cost of ready mixed concrete has been increased due to the rising cost of raw materials such as cement and aggregate etc. cause by the upturn of oil price and increase of shipping charge. The delivery cost of ready mixed concrete companies, however, has been decreased owing to their excessive competition in sale. Consequently, ready mixed concrete companies began to manufacture the concrete by mixing ground granulated blast furnace slag(GGBF) and fly-ash in order to lower the production cost. Therefore, the objective of this study was to predict 28 days strength of GGBF slag concrete by early strength(warm and hot water curing method) for the sake of managing with ease the quality of ready mixed concrete. In experimental results, the prediction equation for 28 days compressive strength of GGBF slag concrete could be produced through the linear regression analysis of early strength and 28 days strength. In order to acquire the reliability, all mixture were repeated as 3 times and each mixture order was carried out by random sampling. The prediction equation for 28 days strength of GGBF slag concrete by 1 day compressive strength(accelerated testing) according to warm and hot water curing method won the good reliability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.298-306
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• 2010

A sanitary survey was conducted to evaluate the water quality and mussel (Mytilus edulis) conditions of two administrative shellfish growing waters: those designated as shellfish growing water for export, and adjacent waters on the east coast of Changseon Island, Namhae, Korea. In all, 1,656 seawater and 166 mussel samples were collected at 46 stations for seawater and five stations for the shellfish from January 2007 to December 2009. Both seawater and mussels were examined for total coliforms and fecal coliforms. The standard plate count and most probable number of Escherichia coli were also determined for the shellfish samples. The range of the geometric means and the estimated 90th percentiles of fecal coliform for seawater samples at each station were <1.8-4.1 MPN/100 mL and <1.8-22.3 MPN/100 mL, respectively. The sanitary conditions for both shellfish growing areas, the designated shellfish growing area and adjacent area in Changseon, met the 'Approved area' criteria of the United States National Shellfish Sanitation Program. The range of E. coli detected in mussels in these areas was <20-500 MPN/100 g; and only 3 of 166 samples exceeded 230 MPN/100 g, the European standard for the consumption of raw bivalves. Therefore, the mussel farms in the Changseon area are classified as 'Class A' according to criteria set in European Community regulations. However, the levels of E. coli in mussels in parts of the designated shellfish growing area and adjacent area exceeded the bacterial limits after rainfall exceeding 45 mm. Further studies are needed to fully define the conditions leading to a temporary closure to harvest after a rainfall event.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.315-320
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• 2011

Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of $25^{\circ}C$. The highest GABA content was obtained at a steeping condition of $25^{\circ}C$ for 20 h. The highest GABA content was obtained for a germination condition of $5^{\circ}C$ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.742-746
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• 2011

To increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at $20^{\circ}C$ for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at $20^{\circ}C$, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at $20^{\circ}C$ for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin.