• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1638-1648
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• 2013

To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

• Journal of Bio-Environment Control
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• v.23 no.4
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• pp.376-382
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• 2014

This work was conducted to investigate the variation of growth and yield among three generations ($TC_0$, $TC_1$, and $TC_2$) in the field cultivation of virus-free sweetpotato (Ipomoea batatas) plants. Virus-free generations of three cultivars ('Matnami', 'Shinhwangmi', and 'Yeonhwangmi') were cultivated with $75{\times}25cm$ planting density on May 20th, covered with black vinyl film. At 30 days after planting, vine growth in $TC_0$, $TC_1$, and $TC_2$ was significantly increased as compared to the farmer's plant, and vine length in $TC_0$ showed the highest growth among treatments. At harvesting time after 120 days, vine diameter, number of node, and number of branch in $TC_0$, $TC_1$, and $TC_2$ were more increased than farmer's plant, but were not statistically significant. Fresh weight of shoot in $TC_0$, $TC_1$, and $TC_2$ was significantly increased as compared to the farmer's plant, but was not statistically significant among generations or cultivars. Number of tuber per plant and mean weight of tuber in $TC_0$ and $TC_1$ showed significant increasement, but that in $TC_2$ did not show significant difference as compared to the farmer's plant. Weight of tuber per plant in $TC_0$, $TC_1$, and $TC_2$ was significantly increased as compared to the farmer's plant. Marketable yield, percentage of marketable tuber, and percentage of small tuber (40 to 200g) in $TC_0$, $TC_1$, and $TC_2$ was significantly increased as compared to the farmer's plant. The large tuber over 300g showed the lowest percentage in $TC_0$. Marketable yield in $TC_2$ was significantly decreased as compared to $TC_0$, and was not significantly different as compared to the farmer's plant. Marketable yield in 'Matnami' was highest among cultivars. From this results, Farmers are required to renew every three years to maintain the yield and quality of virus-free plants. However, the exchange period of virus-free plants is desirable to renew every 2 or 3 years according to the degree of virus reinfection.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.3
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• pp.605-610
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• 2003

According to the Leukemia and Lymphoma Society, leukemia is a malignant disease (cancer) that originates in a cell in the marrow. It is characterized by the uncontrolled growth of developing marrow cells. There are two major classifications of leukemia: myelogenous or lymphocytic, which can each be acute or chronic. The terms myelogenous or lymphocytic denote the cell type involved. Thus, four major types of leukemia are: acute or chronic myelogenous leukemia and acute or chronic lymphocytic leukemia. Leukemia, lymphoma and myeloma are considered to be related cancers because they involve the uncontrolled growth of cells with similar functions and origins. The diseases result from an acquired (not inherited) genetic injury to the DNA of a single cell, which becomes abnormal (malignant) and multiplies continuously. In the United States, about 2,000 children and 27,000 adults are diagnosed each year with leukemia. Treatment for cancer may include one or more of the following: chemotherapy, radiation therapy, biological therapy, surgery and bone marrow transplantation. The most effective treatment for leukemia is chemotherapy, which may involve one or a combination of anticancer drugs that destroy cancer cells. Specific types of leukemia are sometimes treated with radiation therapy or biological therapy. Common side effects of most chemotherapy drugs include hair loss, nausea and vomiting, decreased blood counts and infections. Each type of leukemia is sensitive to different combinations of chemotherapy. Medications and length of treatment vary from person to person. Treatment time is usually from one to two years. During this time, your care is managed on an outpatient basis at M. D. Anderson Cancer Center or through your local doctor. Once your protocol is determined, you will receive more specific information about the drug(s) that Will be used to treat your leukemia. There are many factors that will determine the course of treatment, including age, general health, the specific type of leukemia, and also whether there has been previous treatment. there is considerable interest among basic and clinical researchers in novel drugs with activity against leukemia. the vast history of experience of traditional oriental medicine with medicinal plants may facilitate the identification of novel anti leukemic compounds. In the present investigation, we studied 31 kinds of anti leukemic medicinal plants, which its pharmacological action was already reported through many experimental articles and oriental medical book: 『pharmacological action and application of anticancer traditional chinese medicine』 In summary: Used leukemia cellline are HL60, HL-60, Jurkat, Molt-4 of human, and P388, L-1210, L615, L-210, EL-4 of mouse. 31 kinds of anti leukemic medicinal plants are Panax ginseng C.A Mey; Polygonum cuspidatum Sieb. et Zucc; Daphne genkwa Sieb. et Zucc; Aloe ferox Mill; Phorboc diester; Tripterygium wilfordii Hook .f.; Lycoris radiata (L Her)Herb; Atractylodes macrocephala Koidz; Lilium brownii F.E. Brown Var; Paeonia suffruticosa Andr.; Angelica sinensis (Oliv.) Diels; Asparagus cochinensis (Lour. )Merr; Isatis tinctoria L.; Leonurus heterophyllus Sweet; Phytolacca acinosa Roxb.; Trichosanthes kirilowii Maxim; Dioscorea opposita Thumb; Schisandra chinensis (Rurcz. )Baill.; Auium Sativum L; Isatis tinctoria, L; Ligustisum Chvanxiong Hort; Glycyrrhiza uralensis Fisch; Euphorbia Kansui Liou; Polygala tenuifolia Willd; Evodia rutaecarpa (Juss.) Benth; Chelidonium majus L; Rumax madaeo Mak; Sophora Subprostmousea Chunet T.ehen; Strychnos mux-vomical; Acanthopanax senticosus (Rupr.et Maxim.)Harms; Rubia cordifolia L. Anti leukemic compounds, which were isolated from medicinal plants are ginsenoside Ro, ginsenoside Rh2, Emodin, Yuanhuacine, Aleemodin, phorbocdiester, Triptolide, Homolycorine, Atractylol, Colchicnamile, Paeonol, Aspargus polysaccharide A.B.C.D, Indirubin, Leonunrine, Acinosohic acid, Trichosanthin, Ge 132, Schizandrin, allicin, Indirubin, cmdiumlactone chuanxiongol, 18A glycyrrhetic acid, Kansuiphorin A 13 oxyingenol Kansuiphorin B. These investigation suggest that it may be very useful for developing more effective anti leukemic new dregs from medicinal plants.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.568-576
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• 2000

Physicochemical and sensory properties of turnip kimchi prepared with traditional two cultivars were examined during fermentation at 0$\^{C}$ Greater decrease in pH and reducing sugar content, and higher increase of acidity' was observed in green-colored turnip kimchi than red-colored one. Lactobacilli number of green one was greater than that of red one. Antocyanin content increased upto day 45-50 and then decreased, the anthocyanin content of red one was higher than that of green one. The Hunter color L and a values increased gradually upto day 30 and then decreased, and the a value of green one was lower than that of red one. The hardness, fracturability and chewiness of turnip, determined by texture analyser, decreased during fermentation, and the values of textural parameters were smaller than those of red one. Sensory evaluation showed that the scores of 'sour odor', 'sour taste, 'sweet taste', 'savory taste, and carbonate taste' of green one were higher than those of red one, but the scores of 'hardness', 'fracturability' and 'chewiness' were lower than those of red one. Meanwhile there were no difference in 'juiciness'. Score of 'over-all acceptability' of green one was the highest with 8.8-8.9 on day 30, 40 and 45, but the score of red one was the highest with 8.5-9.1 at day 40 and 45. On the 70th day, this score of green one decreased to 2.2, but the red one maintained 6.3 on the 70th day of fermentation.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Korean journal of applied entomology
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• v.38 no.1
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• pp.23-28
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• 1999

This study was conducted to determine the effect of temperatures, 24"C, 28$^{\circ}$C and 32"C,and food sources on pupal development, adult longevity and oviposition of tobacco cutworm, Spodopteralitura Fabricius. Percent pupation of S. litura was became higher at higher temperature from 23% to 88%.And its percent pupation was highest on soybean leaf (SL), followed by perilla leaf (PL), sweet potato leaf(SPL) and artificial diet (AD). Pupal weight ranged from 0.28g on SPL to 0.40 g on PL and was tended toheavier with decreasing temperature. The mean pupal duration was 14, 10 and 7 days at 24"C, 28$^{\circ}$C and32"C, respectively. Percent emergence was in range of 21% to 89% with higher percent emergence as thetemperature increased and both 28$^{\circ}$C and 24$^{\circ}$C was highest on SL, followed by PL, SPL and AD, but at24$^{\circ}$C the order was SPL, PL, SL and then AD. Preoviposition duration was 3.2 days at 24"C, 2.8 days at28$^{\circ}$C and 2.5 days at 32$^{\circ}$C. Adult longevity became shorter as the temperature increased from 6.4 to 3.9days. Male longevity was longer than that of female. Adults lived longest when they were reared on PL,followed by SL, SPL and AD. Total number of eggs laid per female varied from 803 to 1,441 regardlessof the treatments, but those were significantly more on natural foods than on AD. Number of eggs per eggmass was 97.4 at 24$^{\circ}$C 155.8 at 28$^{\circ}$C and 104.7 at 32$^{\circ}$C. Number of egg mass was 12.0, 6.7 and 11.3 at24"C, 28$^{\circ}$C and 32"C, respectively.4"C, 28$^{\circ}$C and 32"C, respectively.

• Korean Journal Plant Pathology
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• v.3 no.3
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• pp.180-186
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• 1987

Cell suspensions of two isolates of Pseudomonas syringae. PS8401 from sweet persimon and PS8402 from tea plant, were active in ice nucleation at -2.5 and $-3.8^{\circ}C$, respectively. Ice nucleation at those temperature was, using micropipette method, detected in suspensions ($10^8$ olony forming unit/ml of distilled water) of cells that had been grown on nutrient agar supplemented with $2.5\%$ glycerol. Using the same method, on the other hand, the freezing temperature of distilled water only was approx. $-21.8^{\circ}C$, and those of various plant saps including corn were lower than $-11.6^{\circ}C$. Corn seedlings sprayed with cell suspensions $(10^8\;cfu/ml)$ of nutrient broth) of PS8401 began to be damaged at $-2^{\circ}C$ and were almost completely damaged at $-4^{\circ}C$, whereas seedlings sprayed with nutrient broth only were not injured until the temperature down to $-9^{\circ}C$. Amounts of frost damage measured 48 hr after application of PS8401 suspensions increased as applied bacterial cell densities were increased. Ice-nucleation activity of the cell suspensions in vitro increased with increasing the number of cells in suspension. The activity also affected by growth-medium composition or growth-temperature. Ice nucleation thus occured at -4.0, -4.4 and $-7.2^{\circ}C$ in suspensions $(10^2\;cfu/ml)$ of PS8401 that had been grown at$25\%$ nutrient agar with $2.5\%$ glycerol, nutrient agar with $2.5\%$ glucose and nutrient agar only, respectively, and occured at -4.0 and $-7.6^{\circ}C$ in suspensions $(10^2\;cfu/ml)$ of PS8401 hat had been grown on nutrient agar with $2.5\%$ glycerol at $15\~25^{\circ}C$ and $30^{\circ}C$, respectively.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.451-459
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• 2011

We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and $32.40-33.15^{\circ}C$, respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as $C_{14:0}$, $C_{16:0}$, $C_{16:1}$, $C_{18:0}$, and $C_{18:1}$, in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p< 0.05) in overall palatability than the Control group. $C_{18:1}$ showed a positive (+) relationship with tenderness (r = 0.650; p<0.05), and $C_{18:0}$ with flavor (0.698; p<0.05). The results suggest that rice bran and roasted soybean are beneficial for improving M. longissimus dorsi sensory characteristics, whereas no significant differences were found in the physico-chemical characteristics among the groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.