• Food Science and Preservation
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• v.9 no.2
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• pp.184-188
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• 2002

This study was conducted to optimize hot water extraction process of cordyceps militaris for development beverage. Optimal condition for hot water extraction was investigated with changes in extraction concentration and temperature by response surface methodology. The content of soluble solid was effected with concentration. The efficiency of extraction for turbidity, total sugar, reducing sugar and protein increased with low concentration. The response variables had significant with concentration and the established polynomial model was suitable (p>0.05) model by lack-of-fit analysis. Optimal extraction conditions as the limited renditions of 2.0∼2.4% extractable solids, 1.5∼2.0% brix, l14∼120 $\mu\textrm{g}$/g total sugar, 10.5∼11.0 $\mu\textrm{g}$/ｇ reducing sugar and 110∼l15 $\mu\textrm{g}$/g protein were 95∼100$\^{C}$ and 4.0∼4.1% of concentration.

• Asian Journal of Turfgrass Science
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• v.13 no.1
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• pp.1-20
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• 1999

This study was carried out to investigate the interaction between productivity and light condition and to analyze the material productivity and productive charactaristics under different hours of light in Zoysia japonica. 1. Rate increasement of leaf number and total leaf length was remarkably high at the early growth stage in the control and 9 hour light treatment. The rate gradually decreased as growth proceeded. But 3 hour treatment was very low in the rate from its early growth stage through the whole test period. 2. The increasing rate of leaf area ratio (LAR) in all the experimental plots was remarkably high at the early growth stage after transplanting the grass. The shorter photoperiod resulted remarkable lower increasement of LAR. 3. The rhizome growth rate of the 9 hour photoperiod was high contrast to the 3 hour photoperiod treatment. The increasing rate of node number was also showed similar trend. 4. Chlorophyll content was very high at the 36 days after transplanting and then decreased gradually. Chlorophyll content on 3 hours photoperiod plot severely decreased. The ratio of chlorophyll a to b was decreased significantly at short day treatment. 5. The content of soluble sugar was increased at shorter photoperiod. The highest ratio of sugar content was on August, 28 by HPLC method. Such a result was attributed to accumulation of sugar in spite of low synthesis of ploysacchrides, translocation by low consumption. 6. The increasing rate of standings in all light treatment was high at the early growth stage after transplanting. Short photoperiod treatment by 3hour showed especially low prganic productivity on Zoysia japonica.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.97-104
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• 2015

Antioxidant activity of dropwort fermented extract (DFE) was measured according to fermentation period, and liver protective effects were examined using Sprague-Dawley rats. Total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities increased up to 60~80 days and then decreased slightly. Proper fermentation time for DFE was more than 60 days and less than 80 days. Administration of alcohol to rats for 10 days at 10 mL/kg/day raised serum AST, ALT, total cholesterol, and triglyceride (TG) levels, which were then lowered by DFE and sugar liquid with the same soluble solids. While sugar liquid increased the blood lipid profile, especially TG levels, DFE had no effect due to its antioxidant activity. When TBARS content of the DFE group in liver tissue significantly decreased in a concentration-dependent manner compared to that of the ALH group (p<0.05). Liver damage was recovered by DFE treatment and was confirmed by hamatoxylin-eosin staining. These results suggest that DFE has a protective effect against alcohol-induced hepatotoxicity in SD rats.

• Food Science and Preservation
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• v.16 no.3
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• pp.412-418
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• 2009

We measured the levels of soluble protein, sugar, free amino acids, minerals, total polyphenols, and flavonoid compounds in Syneilesis palmata as part of a study on nutritional and functional materials for development of valuable foods. The content of soluble protein in the aerial and root portions were 210.36 mg% and 870.42 mg%, respectively. The amount of reducing sugar was 848.12 mg% (aerial parts) and 1,420.91 mg% (roots), and that of free sugar was 14.85 mg% in aerial parts and 355.00 mg% in roots. The free amino acid level in aerial parts was 1,613.10 mg% and that in roots was 3,282.96 mg%. The mineral content of aerial parts was 3,531.53 mg% and that of roots was 1,878.34 mg%. The K, Ca, and Mg levels were greater than those of other minerals, with K comprising more than 75% of the total mineral content. The levels of polyphenol and flavonoid compounds in aerial parts were 1,920.00 mg% and 843.95 mg%, respectively, and those in roots were 487.56 mg% and 91.07 mg%, respectively.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.466-472
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• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.45-52
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• 1984

Changes of chemical componts and populations of total bacteria and lactic acid bacteria were examined during a month-long storage of sweet potatoes crushed and sealed up with polyethylene film at $7-8^{\circ}C$. 1. Changes of starch, total protein, volatile acid and ammonia-nitrogen contents were li 2. In a three days, pH down and increase of non-volatile acid content were notable, populations of total bacteria and lactic acid bacteria were maximum. 3. Vitamic C and soluble sugar contents tended to be reduced during the storage and the leftover were 75-85% and 41-45% respectively. 4. ${\beta}$-Amylase activity decreased gradually and vanished 15-30days. 5. Variations of chemical compontents of the samples inoculated lactic acid bacteria were larger than non- treated to some extent. 6. As above results, mainly homo lactic acid fermentation was done in this storage condition.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.37-41
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• 2000

Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.316-322
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• 2001

The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.

• Food Science and Preservation
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• v.8 no.1
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• pp.66-73
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• 2001

This study was carried out to know whether $\beta$-galactosidase is directly important or not on fruit softening during the development of peach fruits compared to those in the stage stage. It was investigated that the flesh firmness, cell wall components, and the glycosidase activities of the peach fruits with a fast softening cultivar, 'Mibeakdo', a slow softening cultivar,'Yumyung'and a middle softening cultivar, 'Okubo$\beta$, at different developmental stages, on 13 May, 16 June, 16 July, and 5 August and on 28 August which harvested only 'Yumyung' fruits. In order to investigate the amounts of total sugar and non-cellulosic neutral sugar, the cell wall materials of each fruit were solubilized in distilled water, 0.05M CDTA, 0.05M Na$_2$CO$_3$, 4% KOH, and 24% KOH sequentially. During the fruit development, the fruit firmness of three cultivars decreased and the fruit firmness of 'Yumyung' was higher than that fo 'Mibeakdo' and 'Okubo' in the overall period. During the fruit development, the changes of total sugar amounts of each measured fractions were similar among peach cultivars. Arabinose and galactose were the predominant non-cellulosic neutral sugars in all the fractions including cell wall material of the three cultivars. There was an active relationship between the changes of flesh firmness in three cultivars and the mol % changes of rhamnose on 5 August which was the harvest date of 'Mibeakdo' and 'Okubo' fruits. The activity of soluble $\beta$-galactosidase was high at the early developmental stage and then dropped to a very low activity level in all cultivars. The activity of cell wall-bound $\beta$-galactosidase was high at the early developmental stage and then decreased continuously through the harvest date. In addition the changes of other glycosidase activities were similar among cultivars.