• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.27-31
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• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.509-514
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• 2007

This study was conducted to investigate the optimal energy level at growing Korean black goat from April 20 to November 6, 2006. Forty male Korean black goat were divided into four treatments and were fed with concentrate feed containing ME 2.4, 2.6, 2.8 and 3.0 Mcal/kg with CP 15% and rice straw. Average daily gains of were 59.8, 65.4, 73.2 and 77.2 g/day in groups fed with ME 2.4, 2.6, 2.8 and 3.0 Mcal/kg diet, respectively. There was a tendency to increase ADG as the ME level of concentrate feed grew. Dressing percentage were 49.73, 48.64, 50.19 and 51.36% in each group, and were increased as the ME level grew. Meat percentage ranged between 53.1 and 55.3%, and were almost constant. Ranges of crude fat contents and water holding capacity were and 57.9~59.0%, which were increased as the ME level grew. On the other hand, shear force were between 2.8 and 3.1 kg/cm2, which were decreased as the ME level grew. These results suggest that the optimal energy level at growing goat's concentrate is ME 3.0 Mcal/kg.

• Journal of Sericultural and Entomological Science
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• v.49 no.1
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• pp.18-23
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• 2007

The importance of genetic resources conservation and utilization for economy and the health and well-being of societies in general is recognized all over the world. Mulberry genetic resources contain many natural components and are considerable resource for functional sericulture. We carried out antioxidative capacity analysis of mulberry leaves that were collected from Korea and some of foreign countries and preserved in the greenhouse. The mean antioxidant capacity of 34 accessions was 892.30nmol(ascorbic acid equivalent). Also we evaluated fruity characteristics and selected 4 accessions as breeding resources for the production of mulberry fruit. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their's antioxidative capacity were 2,531.01nmol, 1,867.42nmol, 1,053.72nmol, 292.71nmol and 188.91nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96nmol.

• Korean Journal of Weed Science
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• v.13 no.1
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• pp.1-6
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• 1993

The experiments were conducted in order to find out the response of algae as affected by fertilizer and salinity, and to determine the chemical control method of algae in 1991. The higher the nitrogen fertilizer level, the more the occurrence of a blue-green alga Oscillatoria concerning with soil flakes. An increase in phosphorus fertilizer level stimulated the growth of green alga Hydrodictyon, whereas an increase in nitrogen level caused its abrupt reduction due to the harmful effect at high concentration of nitrogen, The high level of nitrogen fertilizer also reduced the growth of Euglena, although the detrimental effect was less compared with that of Hydrodictyon. A blue-green alga Oscillatoria, a green alga Cladophora and a diatom Navicula were tolerant to salinity. Piperophos/dimethametryn was highly effective in controlling various algae such as a green alga Hydrodictyon, suspended unicellular green algae and Euglena species. A fungicide propineb and copper sulfate also effectively controlled Hydrodictyon.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.21-25
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• 2014

Formaldehyde and phenol used in the production of melamine-wares may be intended to come into foodstuffs. So this study investigated the migration of formaldehyde and phenol from 222 articles Articles were cups(14), bowls(75), plates(85), spoons(10), chopsticks(4), food trays(8), rice paddles(4), spatulas(9) and scoops(12). The food stimulants were 4% acetic acid, 20% ethanol, distilled water and n-heptane. Korea regulation (Standards and specifications for food utensils, containers and package) specifies migration limits for formaldehyde and phenol in food stimulants. Formaldehyde and phenol are restricted by 4 mg/L, 5 mg/L respectively. In all cases the migration of formaldehyde and phenol were below the limit set in Korea regulation. The level of formaldehyde and phenol migrated to food simulants were in the range of N.D~2.949 mg/L, N.D~0.078 mg/L respectively. These migration results of formaldehyde and phenol will provide a scientific basis for the safety management of melamine-wares.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.332-338
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• 2012

A simple and sensitive analytical method was developed using gas chromatography with electron capture detector (GC-ECD) and gas chromatography-mass spectrometry (GC-MS) for determination of Picoxystrobin in agricultural products (apple, hulled rice, mushroom, pepper, soybean, and mandarin). Picoxystrobin residues were extracted with acetonitrile, partitioned with saline water, and then they were cleaned up on a florisil solid-phase extraction (SPE) cartridge to obtain an extract suitable for analysis by GC-ECD and GC-MS. The method was validated using 6 agricultural product samples spiked with Picoxystrobin at different concentration levels (0.02, 0.05 and 0.5 mg/L). Average recoveries of Picoxystrobin (using each concentration three replicates) ranged 64.0~98.3% with relative standard deviations less than 10%, calibration solutions concentration in the range 0.1~5 mg/L, and limit of detection (LOD) and limit of quantification (LOQ) were 0.005 and 0.02 mg/L, respectively. The result showed that the developed analytical method is suitable for Picoxystrobin determination in agricultural products.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.524-528
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• 2002

The study was carried out to evaluate the antioxidant activity of grape seed extracts by measuring acid value, peroxide value (POV), thiobarbituric acid reactive substances (TBARS value) and electron donating ability by 1,1-dipheny1-2-pycryl hydrazil (DPPH) method. Total phenol content of freeze dried crude solvent extracts increased in the order of ethanol>acetone>hot water. Among extracts, the total phenol content of 70% ethanol extract of grape seed (GSE) was the highest, 51%. Besides the total phenol, the other major components of GSE were crude carbohydrate (29.63%), crude protein (3.38%) and crude lipid (2.84%). The acid values of crude rice bran oil containing GSE or several antioxidants at the concetration of 0.01% were 52.3 for the control, 0.5 for GSE, 2.3 for dibutyl hydroxytoluene (BHT), 45.0 for tertiarybutyl hydroxy quinone (TBHQ), 29.9 for tocopherol and 37.7 for ascorbic acid. The POVs for linoleic acid methyl ester in the presence of 0.01% antioxidants were 1220 meq/kg in control, 55 meq/kg in GSE, 104 meq/kg in BHT, 952 meq/kg in tocopherol and 71 meq/kg in GSE, 37% in BHT, 37% in tocopherol and 52% in ascorbic acid. The electron donating abilities by DPPH in the presence of 0.01% antioxidants were 95.3% in GSE, 75.0% in BHT, 96.3% in tocopherol and 98.2% in ascorbic acid. These results indicated that the antioxidants activities of GSE were significantly higher than those of several antioxidants compared.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.710-718
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• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.160-164
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• 2015

The effects of different ingredient formulations on physicochemical qualities and consumer preferences were investigated using Baikseolgi incorporated with pomegranate concentrate (PC), a healthy food ingredient, as a model system. PC was incorporated into the formulation at five different amounts [0%, 1.6%, 3.3%, 5%, and 6.6% (w/w)] by replacing the equivalent amount of water added. After appropriate mixing, rice cakes were steamed and quality attributes were evaluated after cooling. The pH decreased while moisture content increased significantly with increased PC substitution (P<0.05). Lightness decreased significantly from 82.33 to 65.09 with higher incorporation of PC (P<0.05), indicating that the color of Baikseolgi became darker. Redness and yellowness, on the other hand, increased significantly (P<0.05). Hardness gradually increased as the PC content increased in the formulation (P<0.05). In addition, DPPH and ABTS radical scavenging activities increased significantly (P<0.05), and they were well correlated. The overall consumer acceptance results indicate that incorporation of 1.6% PC in the formulation of Baikseolgi is recommended to take advantage of the health benefits of PC without sacrificing quality acceptance by consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1604-1611
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• 2007

This study was conducted to investigate the quality characteristics of Jeolpyun prepared with different percentages of lotus leaf powder for 4 days. The moisture content of Jeolpyun without lotus leaf powder was 50.63% and those of Jeolpyun with the powder were $50.17{\sim}52.63%$ on 0 day; however, they did not show constant tendency during storage. Total cell counts of Jeolpyun with lotus leaf powder increased less than those of Jeolpyun without the powder during storage. As lotus leaf powder increased, L values of lotus leaf Jeolpyun significantly decreased and their a values significantly increased. As storage time increased, L values of lotus leaf Jeolpyun increased, and a and b values did not show constant tendency during storage. There was no difference between Jeolpyun with lotus leaf powder and Jeolpyun without the powder in hardness and chewiness on 0 day. As lotus leaf powder increased, the hardness and chewiness of lotus leaf Jeolpyun decreased after 1 day. The adhesiveness of 0% lotus leaf Jeolpyun significantly decreased after 2 days, and there was no difference in adhesiveness except for 3% lotus leaf Jeolpyun by 2 days. The springiness of 2% and 3% lotus leaf Jeolpyun was not significantly different for 4 days and the gumminess of all samples increased after 2 days. There was significant difference in cohesiveness between Jeolpyun with lotus leaf powder and Jeolpyun without on 0 day, but there was no great difference during storage. In the sensory evaluation, 2% lotus leaf Jeolpyun showed the highest preference scores; hence, 2% lotus leaf Jeolpyun prepared with 980 g rice flour, 20 g lotus leaf powder, 10 g salt and 360 g water was picked as the best.