• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.450-455
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• 2012

In this study, the nutritional components and antioxidant activities of boysenberry were investigated. The values of pH, soluble solids, and total acidity were 3.62, $13.436^{\circ}Brix$, and 1.15%, respectively. Hunter L, a, and b values were 20.14, 13.19, and 3.20, respectively. Proximate compositions were as follows: moisture 79.52%, crude protein 1.08%, crude lipid 0.73%, crude fiber 2.51%, ash 0.62%, and nitrogen free extract 15.54%. Mineral contents of boysenberry were K 219.30, P 46.25, and Ca 39.60 mg/100 g. Regarding amino acid contents, boysenberry was very rich in alanine 75.22 mg/100 g and deficient in cystine 2.83 mg/100 g. Free sugar compositions were as follows: glucose (6.91%) and fructose (5.88%). Contents of ascorbic acid and total phenolics were 79.52 mg/100 g and 39.20 mg GAE/g, respectively. The DPPH radical scavenging activity and reducing power of boysenberry extract were 89.11% and 1.31 (absorbance) at a concentration of 1.25 mg/mL, respectively. Therefore, boysenberry can be utilized as an effective source of functional food substances such as natural antioxidants.

• Food Science and Preservation
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• v.30 no.4
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• pp.654-662
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• 2023

The Aster glehni extract has many therapeutic and medicinal values. Therefore, it is essential to set appropriate conditions for enzyme treatment to efficiently extract A. glehni. In this study, changes in the quality of A. glehni extract depending on the concentration and time of enzyme treatment was investigated to increase its effective utilization. Compared to the control, the pH of the extract of A. glehni its soluble solid content increased with the enzyme treatment. The color of the A. glehni extract changed from green-yellow to reddish-yellow with the increase in treatment duration. The fructose and sucrose contents of the extract were the highest at 7.73% and 6.78%, respectively, in the control group without the enzyme treatment. Glucose and maltose contents were 6.91% and 4.44% in the C group (3.2% enzyme concentration and 60 min for enzyme treatment), respectively. Total polyphenol content, which shows antioxidant activity, was the highest at 7.38 mg GAE/g in the E group (1.6% of enzyme concentration and 120 min for enzyme treatment). 2,2-diphenylpicrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) showed the highest radical scavenging activity in the C group (3.2% of enzyme concentration and 60 min for enzyme treatment). These results enable setting appropriate conditions of enzyme treatment in terms of enzyme concentration and time for the production of dry powders using A. glehni extract.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.75-80
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• 1987

In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.290-295
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• 1993

In order to utilize effectively fish skin from fish processing, characteristics of the yellowfin sole and dover sole skins were investigated. In the yellowfin sole, the crude protein content and yield of fish skin used for the preparation of gelatin were 22.3% and 11.3%, respectively and in the dover sole, 17.2% and 8.9%, respectively. In the yellowfin sole skin, the soluble and insoluble collagen occupied 66.1% and 33.9%, respectively and in the dover sole skin, 78.8% and 21.1%, respectively. No difference in the amino acid composition between soluble and insoluble collagen was detected. The sum of proline and hydroxyproline content in the collagen extracted from fish skin was lower than that of those from pork skin or bone. The molecular weight of the two major subunits from the soluble collagen in the yellowfin sole skin were found to be 143 KDa and 202 KDa. Those in the dover sole skin were 142 KDa and 207 KDa. The physico-chemical properties such as the melting point and gelling point of yellowfin sole skin gelatin were superior to those of dover sole skin gelatin.

• Food Science and Preservation
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• v.18 no.4
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• pp.481-487
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• 2011

This study was performed to investigate physicochemical properties of cold-air dried persimmon and traditional dried persimmons. Moisture contents and water activity were lower at cold-air dried persimmon than traditional persimmons. Crude protein and crude fat were not significant differences, Crude ash and N-free extracts of cold-air dried persimmon were, relatively, high as comparing to the traditional dried persimmons. Brix in cold-air dried persimmon was the highest. In the hunter's color values, L, a and b values of cold-air dried persimmon were lowed than traditional dried persimmons. There was not significant differences at the texture of semi-dried persimmons, but cold -air dried persimmon were relatively high than the traditional dried persimmons in hardness, gumminess, chewiness. Free sugars contents were only glucose and fructose in an sample. Free amino acids contents were seventeen sorts, glutamic acid and alanine were high in order of contents.

• Horticultural Science & Technology
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• v.32 no.4
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• pp.440-447
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• 2014

For this analysis, canopies of slender-spindle 'Hongro'/M9 apple trees were divided into 4 positions: upper, lower, exterior, and interior parts. The photosynthetic rate was highest in the external part of the upper canopy of the tree, where it was 4.5 times higher than in the internal part of the lower canopy. This difference was closely associated with differences in light penetration based on canopy position. Analysis of leaf growth characteristics showed that the leaves situated in the internal part of the canopy were larger and thinner than those in the external part of the canopy. The difference in leaf thickness was mainly due to thickness of the primary layer of palisade tissues (68.5 and $110.3{\mu}m$ for internal and external leaves, respectively). Fruit weight and quality were closely related to the extent of light penetration. Fruit weight, soluble solid content, and red skin color were higher in the fruits from the external part of the canopy. Thus, fruit maturity was delayed in the internal part of canopy. The fruit skin and wax layer were thicker in fruits from the internal canopy than in those from the external canopy. Therefore, our results indicate a need for improved light penetration in internal parts of the canopy and for split harvesting depending on maturity at different canopy positions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.2
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• pp.139-150
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• 1993

This experiment was carried out to investigate the difference of seed vigor according to seed size, and the physiological aspects and physico-chemical phenomena related with seed vigor in soybean cultivars. Portion of seed coat and radicle to entire seed was much higher in cultivars with small seed than with large. Seed coat rate ranged 7.9% to 9.9%, and radicle 2.5% to 3.3% in small seed group, Whereas in large seed, seed coat rate did 5.5-6.4% and radicle, 1.5 to 2.1%. After accelerated aging treatment, there are significant difference in germination ability between seed size. The germination rate after aging ranged 47 to 80% in cultivars with small seed, but in large seed, only 14 to 24%. After seed was carried out dehydration in incubator at 25 after soaking for 6 hours, the moisture content of seed in drying for 12 hour was 25.5% in small seed, while it was 51% in large seed. Electrical conductivity, leaching soluble nitrogen and sugar content were higher in large seed cultivars. Besides, cotyledon damage after soaking was occurred frequently in large seed cultivars, and seed vigor within same cultivars was higher in small seed than large.

• Food Science and Preservation
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• v.22 no.5
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• pp.714-720
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• 2015

Biji is a tofu by-product made by squeezing the liquid out of the dregs left over from making tofu. The objectives of this research were to break the biji into sub-micron-scale particles and to prepare a biji sub-micron suspension having increased quality characteristics such as antioxidant capacity, polyphenol, dietary fiber, and soluble protein contents, in comparison with untreated biji. Disruption of biji by an ultra-high-pressure homogenization (UHPH) process was used to prepare the sub-micron suspension of biji. UHPH can be used to prepare emulsions or suspensions with extremely small particle sizes. The effect of the UHPH process on biji was studied at 1,000, 1,500, and 2,000 bar. The extraction yield increased up to 1.64 times by breaking the biji to form a sub-micron suspension. The soluble dietary fiber, protein, and free amino acid contents were increased by the UHPH process (p<0.05), in comparison with those of untreated biji. Furthermore, the total sugar, free sugar, and total polyphenol contents of biji were augmented by the UHPH process. Antioxidant activity (ABTS) after exposure to UHPH (1,000-2,000 bar) was well retained (p<0.05). The extraction efficiencies and nutritive components were enhanced by increasing the pressure in the UHPH process.

• KSBB Journal
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• v.4 no.1
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• pp.40-47
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• 1989

Changes of principal components of crude green tea were determined after 30 min. of heat treatment at 10$0^{\circ}C$, l15$^{\circ}C$, 14$0^{\circ}C$, 16$0^{\circ}C$. Four kinds of free sugars(sucrose, fructose, glucose, raffinose) and an unidentified sugar compound were separated in green tea by using High Performance LiQuid Chromatography (H.P.L.C.). 26-34 peaks were isolated as aroma compounds of green tea by means of Gas Liquid Chromatography(G.L.C). The typical aroma component of green tea such as linalool, furfural, benzyl alcohol and 13 other substances were identified. Contents of most compounds were decreased by heat treatment. Especially contents of free amino acids, free sugars, vitamin C and tannins were decreased remarkably, while those of total nitrogen and soluble nitrogen were hardly changed. The effect of heat treatment on organoleptic quality of tea extracts were examined by sensory evaluation of which result indicated the most favorable tea was produced at 115$^{\circ}C$. The Percentages of loss in contents of total sugars, reducing sugars, vitamin C, free amino acids and tannins at 115$^{\circ}C$ were 17%, 16%, 36%, 12% and 15% respectively, while those were 38%, 53%, 55%, 74% and 23% at 16$0^{\circ}C$.