• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.551-557
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• 2019

The purpose of this study was to investigate the changes of flavor and taste characteristics of black pepper treated with three different nonthermal sterilization methods, which are intense pulsed light (IPL), ultraviolet (UV), and cold plasma (CP). Also, the sensorial and instrumental evaluation of black pepper before and after nonthermal treatments were analyzed. As a result of color value, UV and CP treatments did not show chromacity difference (ΔE), but IPL treatment showed a significant difference of 6.58. Piperine contents of sample before nonthermal treatments was 10.7±0.53 mg/g and the piperine contents of all samples decreased after nonthermal treatments. The result of the electronic nose analysis were divided into two groups before and after nonthermal treatments, and divided into three group by principle component analysis. According to the intensity test, after nonthermal treatments, all sample had low flavor and taste, and the intensity was in the order of IPL, CP, and UV. In thirteen sensory attribute languages developed through quantitiative descriptive analysis (QDA), the intensity value of the samples were low after nonthermal treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.343-349
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• 2017

The study was conducted to compare quality characteristics and antioxidant activities of aged black chestnut inner shells (ACI) and raw chestnut inner shells (RCI). RCI were aged for 15 days at high humidity and temperature. As storage time progressed, the pH level decreased while acidity increased. The sugar concentration ($^{\circ}Brix$) and reducing sugar concentration (%) increased during storage, whereas L (lightness) decreased. Compared with RCI, L value of ACI was darker than that of RCI after 9 days of storage. In the Hunter color system, L and a (redness) values of ACI were higher than those of RCI, whereas there was no visible difference in degree of aging. Although total phenol contents increased with degree of aging, phenol contents of ACI increased more than those of RCI after 9 days of aging. $IC_{50}$ values for 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activities decreased with degree of aging. Based on these results, it is suggested that aged black chestnut inner shells were appropriate in terms of both physicochemical and antioxidative activities.

• Food Science and Preservation
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• v.12 no.3
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• pp.199-203
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• 2005

Reducing sugar content of persimmon fruits was increased by applying food-garbage compost Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.386-391
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• 2004

This study was performed to investigate change of quality characteristics on traditional dried Persimmons from Sangju varity regions (sun-dried, Namjang and Bokryong). Moisture contents on drying were decreased and constant at from 7th to 14th days drying periods and its periods were recognized to constructing second peel of dried persimmons. Constructed second peel were affected on quality characteristics of traditional dried Persimmons. Also, in case of semi-dried persimmons were processed at 45∼55% level of moisture content. Final products of semi -dried persimmons were estimated in 25th from initial drying periods. Changes of water activity were increased reducing speed at time of water content decreased, second feel constructing during drying persimmons were introduced to decreasing of water activity. Weights of dried Persimmons were quickly decreased in 21th drying periods and slowly decreased after that time. Weight changing and water evaporation of dried persimmons at the Namjang and Bokryong were slowy decreased and controled after 7∼14th in periods of constructing second feel of dried persimmons. Change of brix in dried persimmons have had in 18∼27% value at initial drying periods and quickly increased after 7∼14th in drying periods and have in high value of 40∼50% at 21th drying periods. At the texture of dried persimmons, hardness were decresed after 7∼14th in periods and effected on decreasing of water content, increasing of drying times. Sensory score of dried persimmons were highest score of color, sweetness and texture at dried persimmons of Namjang. Score of astringency, sourness and mold smell were highest at dried persimmons of Bokryong. Value of highest overall acceptance score was at dried Persimmons of Namjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.859-863
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• 2010

The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 mg/100 g and 3,932.32 mg/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 mg/100 g and 21.11 mg/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.

• 한국공간정보시스템학회:학술대회논문집
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• 2007.06a
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• pp.111-116
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• 2007

현재 한강수계를 제외한 3대강 수계에서 수질오염총량관리제도가 의무제로써 시행되고 있다. 그러나 과학적 타당성과 외국의 성공사례들로 하여금 한강수계에 대해서도 수질오염총량제도를 의무제화 하려는 시도가 추진되고 있고 있는 실정이다. 이 제도가 한강수계에도 도입된다면, 한강권역에 포함되는 모든 지자체는 해당 유역에서 하천으로 유입되는 배출부하량을 할당받은 할당부하량 이하로 관리하여야만 정해진 유역의 목표수질을 달성할 수 있으며, 배출부하량 관리를 계획한데로 이행하지 못한 지자체는 범칙금 내지는 행정제재를 받게 된다. 따라서 체계적이고 과학적인 모니터링 및 분석 수단이 필요하다. 이 연구는 환경부 고시 한강기술지침에 의거하여 GIS를 이용하여 인천일대의 오폐수 발생부하량 및 배출부하량을 제시하고 과학적인 오염물질 삭감방안을 모색하는 것을 목적으로 진행되었다. 생활계, 산업계, 축산계, 양식계의 4 가지로 분류된 점오염원과 토지 이용 분류에 따른 비점오염원에 대한 각각의 발생부하량을 GIS를 통해 산정하고, 모든 오염원별로 처리경로를 고려하고 처리시설별, 방법별 삭감 효율을 반영하여 배출부하량을 산정하여 GIS상에서 제시하고 분석하였다. 인천일대는 인근지역에 비해 인구밀도가 높고 산업단지가 발달하여 생활계와 산업계 오염원에 의한 발생부하량 및 배출부하량이 많았으며, 특정 오염물에 대해서는 삭감 계획이 필요함을 확인할 수 있었다. 따라서 수질오염총량관리제도에 대비하고 실제 수질 개선을 위하여 본 연구의 결과를 바탕으로 수질관리를 위한 시스템의 보완 및 삭감계획의 수립에 관한 연구가 필요하다.알 수 있었다. 이상의 결과를 토대로 기존 압출추출방법과 초임계 추출 방법을 비교한 결과 $\gamma$-토코페롤의 농도가 1.3${\~}$1.6배 증가함을 확인할 수 있었다.게 상관성이 있어 앞으로 심도 있는 연구가 더욱 필요하다.qrt{F}}}{\pm}e_0$)에서 단정도실수 및 배정도실수의 역수 제곱근 계산에 필요한 평균 곱셈 횟수를 계산한다 이들 평균 곱셈 횟수를 종래 알고리즘과 비교하여 본 논문에서 제안한 알고리즘의 우수성을 증명한다. 본 논문에서 제안한 알고리즘은 오차가 일정한 값보다 작아질 때까지만 반복하므로 역수 제곱근 계산기의 성능을 높일 수 있다. 또한 최적의 근사 역수 제곱근 테이블을 구성할 수 있다. 본 논문의 연구 결과는 디지털 신호처리, 컴퓨터 그라픽스, 멀티미디어, 과학 기술 연산 등 부동소수점 계산기가 사용되는 분야에서 폭 넓게 사용될 수 있다.>16$\%$>0$\%$ 순으로 좋게 평가되었다. 결론적으로 감농축액의 첨가는 당과 탄닌성분을 함유함으로써 인절미의 노화를 지연시키고 저장성을 높이는데 효과가 있는 것으로 생각된다. 또한 인절미를 제조할 때 찹쌀가루에 8$\%$의 감농축액을 첨가하는 것이 감인절미의 색, 향, 단맛, 씹힘성이 적당하고 쓴맛과 떫은맛은 약하게 느끼면서 촉촉한 정도와 부드러운 정도는 강하게 느낄수 있어서 전반적인 기호도에서 가장 적절한 방법으로 사료된다.비위생 점수가 유의적으로 높은 점수를 나타내었다. 조리종사자의 위생지식 점수와 위생관리

• Food Science and Preservation
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• v.17 no.4
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• pp.500-506
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• 2010

This study was conducted to compare and analyze the active and general components in mate leaf tea according to degree of fermentation conditions. The contents of tannic acid of hot water extracts from #1 (mate leaf), #2 (Mate leaf after fermentation and roasting), #3 (Mate leaf after Pan-firing), and #4 (Mate leaf after final drying) were decreased according to degree of fermentation conditions. Polyphenol contents of hot water extracts were approximate in #1 and #3, with measurements of 43.45 mg/g and 38.20 mg/g, respectively. Caffeine contents were 6.78 mg/g in #1, 4.30 mg/g in #3, and 3.65 mg/g in #4. In addition, the level of total free amino acid of #1 was higher than that of #2, #3, and #4. Lightness (L) and Redness (a) values increased and yellowness (b) values decreased after fermentation. When sensory tests were conducted, mate leaf tea after fermentation had pleasant taste.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.83-90
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• 1999

Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.

• Journal of Ginseng Research
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• v.23 no.2 s.54
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• pp.93-98
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• 1999

In order to evalulate the qualities of red ginseng extract and decrease precipitate fonnation in ginseng drink, red ginseng extract was hydrolized with ${\beta}-amylase$ and transglucosidase. $5.2\%$ isomaltose was produced as isomaltooligosaccharides and glucose content was increased in the enzyme treated ginseng extract. Contents of ginsenoside $R-b_1\;and\;R-b_2$ were decreased, whereas ginsenoside-Rd was increased by the enzyme treatments. The growth of 3 strains of bifidus spp. and 4 strains of lactobacillus spp., beneficial intestinal bacteria, were enhanced by adding of the enzymatically hydrolized ginseng extract. Sweetness and sourness were increased, however, bitterness and astringency were decreased in the hydrolized ginseng extract. The fonnation of precipitates in hydrolized red ginseng extract of $pH\;3.0\~4.5$ were significantly decreased in the storage condition of $40^{\circ}C$ for 1 month compared to that of control.