• Analytical Science and Technology
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• v.5 no.2
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• pp.229-234
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• 1992

Stable Isotope Mass Spectrometric technique was studied for quality assessment of Korean Honey and compared with the current regulation for the feasibility of adaptation to the regulation.

• YAKHAK HOEJI
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• v.27 no.2
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• pp.181-184
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• 1983

DMSO-oxalyl chloride at low temperature in methylene chloride reacted with isolated secondary hydroxyl groups in some monosaccharides to give alkoxysulfonium salts, convertible to carbonyls in high yields upon addition of triethylamine. And 1, 2:5, 6-di-O-isopropylidene-.alpha.- D-allofuranose which is the key intermediate in the synthesis of 3-O-acetyl-5-O-benzoyl- 2-deoxy-2- fluoro-D-arabinofuranosyl bromide, was also obtained by oxidizing 1, 2:5, 6-di-O-isopropylidene-.alpha.- D-glucofuranose with the oxidizing reagent, followed by reduction with sodium borohydride.

• Membrane Journal
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• v.6 no.1
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• pp.32-36
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• 1996

Acylated chitosan derivatives with several kind of acyl chain length were synthesized. Using trough, monolayers of the acylated chitosan derivatives were formed. Limiting area per glucose unit and temperature dependence of $\pi-A$ curves were determined. Multilayers were prepared by horizontal dipping method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.583-587
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• 2006

Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.437-443
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared with various sweeteners, including honey (HON), starch syrup (SS), isomaltooligosaccharide(IMOS), galactooligosaccharide (GOS), and fructooligosaccharide (FOS). The moisture contents of samples were highest in GOS. L-values were significantly higher in the HON group. Whereas a- and b-values were not significantly different among the groups. According to the results for mechanical characteristics, hardness was significantly lower in HON while cohesiveness, gumminess, and chewiness were highest in SS; however, adhesiveness and springiness were not significantly different among the groups. The sensory evaluation results showed that the lotus leaf Dasik containing FOS received the highest preference scores.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.255-261
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• 2004

Experiments using ozone are presented for the water purification and wine quality improvement. Advanced oxidation process results reveal water treatment by both ozone and UV radiation increases quality of the takju prepared using a Korean conventional nuruk than with ozone-treatment or convectional method only. Water quality was enhanced by ozone treatment, resulting in 85% reduction of hardness, and 30% increase in total glucose produced due to increased conductivity and biodegradability of water. Although initially decreased slightly due to oxidation of takju, higher than expected ethanol production was observed, with ozone plus UV treatment resulting in 20% higher production compared with other methods.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.143-149
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• 1998

Sugars in Korean beer(3 brands) and Japanese beer(21 brands) were studied by HPLC and TLC. Total sugar of beer were estimated to 1.71∼3.93%(average 3.15%). Ethanol 4.5% class beers were estimated to 3.24% for Korean brands and 2.5% for Japanese brands. Ethanol 5% and 5.5% class beer were estimated to contain 3.2% for Japanese brands, respectively. Maltooligosaccharide series from glucose to maltodecaose were detected in the test of TLC and HPLC. No fermentable maltooligosaccarides and limit dextrin were estimated to 2.32%. But sugars in Korean Sikhye, rice drink saccharifide by malt, were not detected maltooligosaccharide series form maltotetraose to maltoheptaose.

• Food Industry And Nutrition
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• v.2 no.1
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• pp.31-41
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• 1997

Stevioside 는 남미 파라과이 원산의 국화와 식물인 Ste-via rebaudiana Bertoni 유래의 천연대체감미료서 식품, 의약품, 주류 산업에 널리 활용되고 있다. 이와 같은 stevio-side 의 구조와 특성, 제조방법, 그리고 사용현황 등을 기술하였으며, 당전이 stevioside의 종류 제조방법을 정리하였다. 본 연구실에서 개발한 생전분을 당공여체로 히용하는 분쇄마찰매체 효소반응계와 팽윤 extrusion 전분을 당공여체로 이용하는 불균일상 효소반응계에서의 stevioside 당전이반응의 특성과 산업적 활용 가능성을 검토하였다. 상기 두 종류의 불균일상 효소반응계는 높은 수율, 반응속도, 낮은 maltooligo 당의 축적, 용이한 당전이 stevioside 의 분리정제 등 기존의 액화 전분을 당공여체로 이용하는 반응계에 비하여 많은 장점이 예상되는 산업적 활용 가능성이 높고 고효율 반응계임을 알 수 있었다. 끝으로 stevioside 감미료의 장래 전망에 관하여 예측하였다.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

• KSBB Journal
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• v.4 no.3
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• pp.253-258
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• 1989

It was investigated that the influent sugar concentration and the dilution rate have an influence on the ethanol fermentation characteristics at steady state in a chemostat culture of K. fragilis using Jerusalem Artichoke juice as substrate. And also the optimum condition of high ethanol productivity and low residual sugar output in the ethanol production by K. fragilis, was clarified to be given at a dilution rate of 0.22/hr and at an influent sugar concentration of 85g/l.