• Culinary science and hospitality research
• /
• v.9 no.2
• /
• pp.85-97
• /
• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Food Science and Preservation
• /
• v.3 no.2
• /
• pp.131-136
• /
• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Journal of Applied Biological Chemistry
• /
• v.66
• /
• pp.359-368
• /
• 2023

This study aims to explore the impact of Krill Oil (KO, Superba^TM Boost) on skin moisturization regulation. The research involved five groups: an intact control, a reference group (L-AA 100 mg/kg), and KO groups (400, 200, and 100 mg/kg), each comprising ten mice. Oral administration was conducted for 8 weeks (56 days), during which changes in body weight, hyaluronan, collagen type 1 (COL1), transforming growth factor-β1 (TGF-β1), ceramide, and water contents were analyzed in dorsal back skin tissue. Real-time PCR was employed to assess gene expression related to hyaluronic acid synthesis (HAS1, HAS2, HAS3), COL1 synthesis (COL1A1 and COL1A2), and TGF-β1. Results demonstrated that KO administration significantly increased hyaluronan content, hyaluronic acid synthesis (HAS1, HAS2, HAS3), COL1 content, COL1 synthesis (COL1A1 and COL1A2), TGF-β1 content, TGF-β1 mRNA expression, ceramide content, and water content in a concentration-dependent manner compared to the intact control. Importantly, no discernible disparities were noted between the KO and L-AA groups, even though they received equivalent oral dosages. This study accentuates the potential utility of exogenous KO in the regulation of skin moisture, thus positioning it as a promising avenue for the development of nutricosmetics. Future research endeavors should delve into the role of KO in safeguarding against both intrinsic and extrinsic aging-related skin manifestations, as well as its potential to ameliorate skin wrinkles, in conjunction with its moisturizing attributes.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.8
• /
• pp.5468-5475
• /
• 2015

This present work was aimed to analyse characteristics of fermentation and aging of Korean traditional cheongju prepared by adding of different brewing water. The three different mashes were used for fermentation and maturation. The cheongju(A) was prepared without adding of brewing water in two stage mashing. Cheongju(B) and cheongju(C) were made with adding of 1 liter and 2 liter brewing water in two stage mashing respectively whereas the cheongju(B) and cheongju(C) showed higher fermentation ability than that of cheongju(A) regarding to pH, ethanol, specific gravity and sugar concentration(brix). In terms of volatile compounds content after six months aging, cheongju(A and B) prepared by adding brewing water showed the higher content of ethyl acetate than that of cheong(C) and the concentrations were maintained during the aging period. In addition, the content of fusel oil(n-propanol, i-butanol, n-butanol, i-bmyl alcohol, n-bmyl alcohol)indicated similar pattern as ethyl acetate. The organic acid of cheongju B(4873.46 mg/l) and C(4963.12 mg/l) also indicated the higher content than that of cheongju A(4661.47 mg/l). In conclusion, cheongju B and C prepared by adding brewing water in two stage mashing showed better quality and taste than that of cheongju A.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.41 no.6
• /
• pp.458-465
• /
• 2008

The nutritional contribution of mideodeok extracts (ME) on rockfish (Sebastes schlegelii) feed and fish muscle was investigated. Different concentrations of the ME mixed with commercial diet were fed to mature rockfish for 8 weeks. The lipid and ash contents of the formulated diets were relatively similar to the control diet, while increasing the extract concentration increased the moisture content and decreased the protein contents. Major fatty acid components (C18:1n-9, 16:0, C20:5n-3, C22:6n-3) were of comparable quantity. High presence of C18:2n-6 was attributed to soybean oil incorporated in the diets, while the essential fatty acids were within limits (0.9-1.0%). The diet fortified with 6% ME produced the highest feed efficiency, with increased protein content in the muscle as well as lipid content for both muscle and liver. Hepato- and visceral-somatic index values were elevated with increasing ME concentration Muscle fatty acid contents were mostly C18:1n-9 and C16:0, with low absorption of C18:2n-6 in both the muscle and liver. Total highly unsaturated fatty acid content was significantly reduced in the fish muscle, but the values were higher for fish fed with a ME-fortified diet. An increasing trend for eicosapentaenoic acid and docosahexaenoic acid was also observed with increased ME fortification, with liver levels of these compounds remaining within range throughout the duration of the experiment.

• Elastomers and Composites
• /
• v.26 no.3
• /
• pp.193-201
• /
• 1991

Epoxy resin and CTBN(carboxyl terminated butadiene acrylonitrile) rubber were reacted at $150^{\circ}C$. Epoxy mixtures containing reactant in a ratio $0{\sim}75%(wt%)$ of total liquid component were with dicyandiamide(DICY) at $130{\sim}200^{\circ}C$. Cure, thermal and adhesive properties were investigated in relation to rubber content, cure temperature, hardner content and promoter content. $CTBN{\times}13$ showed better properties in miscibility, curing time and adhesive strength. 2PZ-CNS was more excellent in Tg, and melamine was in adhesive strength. Adhesive strength represented best at rubber content $12{\times}15%$.

• Transactions of Materials Processing
• /
• v.13 no.6 s.70
• /
• pp.522-527
• /
• 2004

Permalloys were successfully fabricated by melt drag casting in the present study, and their microstructure and consequent magnetic properties have been investigated as a function of Si content. In order to understand the relationship between magnetic properties and Si content, microstructure and texture were observed and phase analysis were performed by TEM. The effective permeability went through a maximum value at $2\%$ Si and then decreased with increasing Si content. Increasing Si content enlarged grain size, which resulted in improvement of permeability. However, over-added Si caused the formation of $Ni_3Fe$ order phase so that $5\%$ Si added permalloys had the smallest permeability.

• Journal of Nutrition and Health
• /
• v.8 no.4
• /
• pp.33-37
• /
• 1975

This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.

• Journal of Korea Soil Environment Society
• /
• v.5 no.3
• /
• pp.65-75
• /
• 2001

This study purpose to elucidate the characteristics of water quality by elevation and groundwater samples has been studied with the samples from 150 selected groundwater represented the watershed of groundwater wells in Cheju Island. The evaluation of the characteristics of water quality utilized the physical and chemical property and the statistical analysis. According to the piper diagram, groundwater in the under 50 m region is shown N $a^{+}$＋ $K^{+}$-C $l^{[-10]}$ type, and that groundwater in the 50~100 m region is shown N $a^{+}$＋ $K^{+}$-HC $O_3$$^{[-10]}$ ＋C $O_3$$^{2-}$ type. and partly N $a^{+}$＋ $K^{+}$-C $l^{[-10]}$ type. In the above 100 m region belongs to N $a^{+}$＋ $K^{+}$-HC $O_3$$^{[-10]}$ ＋C $O_3$$^{2-}$ type. The result of factor analysis, commonly two factors as TDS(Total Dissolved Solid) and the contaminants extracted in the under 50m region and above 100 m region. Three factors were obtained from the result of the factor analysis in the 50~100 m region. Factor 1, consisting of TRS content. Factor 2, consisting of the contaminant and the dissolution of minerals. and Factor 3, consisting of HC $O_3$$^{[-10]}$ content. content.

• Korean journal of food and cookery science
• /
• v.24 no.2
• /
• pp.258-265
• /
• 2008

This study investigated the quality characteristics of tofu(soybean curd) samples prepared with differing amounts of commercial chungkukjang powder(0, 1, 2, 3, 4%). According to the results the 3% chungkukjang tofu 3%(C3) had the highest yield, and the tofus containing chungkukjang powder had higher pH and acidity levels than the control. Turbidity increased and moisture content decreased with increasing chungkukjang powder concentration. And pH, acidity, and turbidity were negatively correlated with moisture content. In terms of color, the L value decreased, and a and b values increased with increasing chungkukjang concentration. For texture, the 1% chungkukjang tofu(C1) had higher hardness, springiness, and cohesiveness values than the other samples. C1 also had the highest overall acceptability score. Finally, sensory properties of taste, texture, and overall quality were positively correlated with the mechanical properties of moisture content, hardness, springiness, cohesiveness, chewiness, and brittleness.