• Korean journal of food and cookery science
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• v.7 no.2
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• pp.81-88
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• 1991

The changes of the contents of chemical components and sensory evaluation of kimchi which were prepared by addition of different amount of ginseng were investigated during fermentation 50 days at $4^{\circ}C$. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods. Kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron and lower acidity than kimchi without ginseng. 2. Results from analysis of organic acids contains by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity thus increasing the period during which kimchi is eatable.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.28-37
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• 1987

The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.1-8
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• 2012

This study was performed to evaluate the quality characteristics of yanggeng prepared with different amounts of Rehmanniae radix Preparata (RRP) concentrate. Moisture, acidity, soluble solids, and reducing sugar contents of the control were the lowest, followed in order by the 3%, 6%, and 9% RRP addition. The pH of 9% RRP added yanggeng was the lowest, followed in order by the 6% and 3% additions. The lightness value of the Hunter color system decreased based on the amount of RRP concentrate added to yanggeng. In the texture analysis, the hardness and cohesiveness of the 9% RRP added yanggeng were the highest among the treatments. Total phenol content was the highest in 9% RRP added yanggeng. Antioxidant activities such as DPPH radical scavenging activity and hydroxyl radical scavenging activity, were the highest in the 9% RRP added yanggeng. In the sensory evaluation for yanggeng, the sensory scores for overall preference and texture were the highest in the 6% RRP added yanggeng The result was suggested that the optimum amount of RRP concentrate to add to yanggeng was 6%.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.6
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• pp.988-1001
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• 1999

The rumen ecosystem is increasingly being recognized as a promising source of superior polysaccharide-degrading enzymes. They contain a wide array of novel enzymes at the levels of specific activities of 1,184, 1,069, 119, 390, 327 and $946{\mu}mol$ Reducing sugar release/min/mg protein for endoglucanase, xylanase, polygalactouronase, amylase, glucanase and arabinase, respectively. These enzymes are mainly located in the surface of rumen microbes. However, glycoside-degrading enzymes (e.g. glucosidase, fucosidase, xylosidase and arabinofuranosidase, etc.) are mainly located in the rumen fluid, when detected enzyme activities according to the ruminal compartments (e.g. enzymes in whole rumen contents, feed-associated enzymes, microbial cell-associated enzymes, and enzymes in the rumen fluid). Ruminal fungi are the primary contributors to high production of novel enzymes; the bacteria and protozoa also have important functions, but less central roles. The enzyme activities of bacteria, protozoa and fungi were detected 32.26, 19.21 and 47.60 mol glucose release/min/mL mediem for cellulose; 42.56, 14.96 and 64.93 mmol xylose release/min/mL medium after 48h incubation, respectively. The polysachharide-degrading enzyme activity of ruminal anaerobic fungi (e.g. Neocallimastix patriciarum and Piromyces communis, etc.) was much higher approximately 3~6 times than that of aerobic fungi (e.g. Tricoderma reesei, T. viridae and Aspergillus oryzae, etc.) used widely in industrial process. Therefore, the rumen ecosystem could be a growing source of novel enzymes having a tremendous potential for industrial applications.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• The Journal of Korean Medicine
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• v.30 no.5
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• pp.26-41
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• 2009

Objectives: The experiment was to estimate the value of Saengmaegsan as a therapeutic anti-aging agent with an analysis of ingredients and their bio-activating effects by enzymologic methods. Methods: We analyzed anti-aging effects of the ingredients of Saengmaegsan being Liriope Platyphylla, Schizandrae Chinensis, and Schizandrae Chinensis. Results: In Liriope Platyphylla and Schizandrae Chinensis, reducing sugar concentration was shown at the highest level. Of mineral contents, K+ and Na+ were the highest in Saengmaegsan and each ingredient also, and then Ca++ and Al. The amount of polyphenol showed was in order Schizandrae Chinensis > Saengmaegsan > Panax Ginseng > Liriope Platyphylla. The electron donating ability of Schizandrae Chinensis doubled that of Saengmaegsan and Panax Ginseng, at the same time that one per 1 ml in Saengmaegsan was significantly found the greatest level as compared to each single ingredient. SOD-like activity was high in Saengmaegsan and Schizandrae Chinensis. SOD-like activity of Saengmaegsan was higher than in single components. Nitric oxide inhibition in pH 1.2 was high in Saengmaegsan and Schizandrae Chinensis, and for per 1 ml it showed the same pattern as above. In pH 3.0 the result was not different from in pH 1.2. Xanthine oxidase inhibition was high in Schizandrae Chinensis and for per 1 ml showed the greatest activity in Liriope Platyphylla. Tyrosinase inhibition in Omija was the most noticeable, and for per 1 ml was Liriope Platyphylla more than any others. Conclusions: With this analysis of ingredients, it is proven that Saengmaegsan and each component fosters antioxidation. On the whole, the composite prescription Saengmaegsan was superior to each individual component.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.405-410
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• 2002

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.117-124
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• 2010

To examine the effective use of seaweeds, sea tangle (Laminaria japonica) was extracted with water and the resultant extracts were fermented with Saccharomyces cerevisiae. Four strains of S. cerevisiae were cultured in aqueous extracts from sea tangle. S. cerevisiae SC-2, which was isolated from a traditional Korean fermented food (Meju), was selected for further study based on the results of a sensory evaluation. No significant differences in proximate compositions, such as moisture, crude protein, crude fat, and crude ash, of the sea tangle extracts before and after fermentation were observed. The reducing sugar decreased as the fermentation period increased, and the contents of some free amino acids were also affected by S. cerevisiae SC-2 fermentation. However, the content of glutamic acid, which is a major taste compound in sea tangle extract, was not affected by fermentation for up to 36 hr by the SC-2 strain. To determine the antioxidant activity of fermented sea tangle extract (fermented for 36 hr by SC-2 strain), the radical scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and nitric oxide were investigated and xanthin oxidase inhibition assay was performed. The antioxidant activity increased by 8 to 35%. The greatest enhancement of antioxidant activity was seen in the superoxide radical scavenging assay with $100\;{\mu}g/mL$ of raw and fermented sea tangle extract. The anti-inflammatory activity of fermented sea tangle extract was also enhanced. The fermented sea tangle extract showed 34.2% inhibitory activity against nitric oxide synthesis versus 11.9% for raw sea tangle extract at $100\;{\mu}g/mL$ concentration. These results suggest that fermented aqueous extracts from sea tangle are a useful resources.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.399-404
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• 2001

The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 50% oligosaccharides showed better acceptability than control. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.