• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.713-716
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• 2005

Nutritional constituents of native Yangha (zingiber mioga) in Yeosu and Cheju areas were examined. Average water, crude protein, crude lipid, carbohydrate, ash, and fiber contents of Yangha were 94.85, 0.62, 0.24, 3.30, 0.92, and 0.74%, respectively. Proximate composition of Yangha was significantly different between two areas except moisture and ash content. Average calcium, magnesium, sodium, potassium, iron, copper, and manganese contents were 40.57, 55.60, 26.14, 598.58, 4.14, 0,26, and 0.26 mg/100g, respectively. Magnesium, sodium, and iron contents of CY were significantly higher than those of YY. Total amino acid contents of Yangha was 645.19mg/100g. Amino acid of Yangha showed high content of glutamic acid, followed by aspartic acid and valine.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.247-254
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• 2005

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

• Journal of the Korean Electrochemical Society
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• v.22 no.3
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• pp.87-103
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• 2019

Nonaqueous organic electrolyte solution in commercially available lithium-ion batteries, due to its flammability, corrosiveness, high volatility, and thermal instability, is demanding to be substituted by safer solid electrolyte with higher cycle stability, which will be utilized effectively in large-scale power sources such as electric vehicles and energy storage system. Of various types of solid electrolytes, composite solid electrolytes with polymer matrix and active inorganic fillers are now most promising in achieving higher ionic conductivity and excellent interface contact. In this review, some kinds and brief history of solid electrolyte are at first introduced and consequent explanations of polymer solid electrolytes and inorganic solid electrolytes (including active and inactive fillers) are comprehensively carried out. Composite solid electrolytes including these polymer and inorganic materials are also described with their electrochemical properties in terms of filler shapes, such as particle (0D), fiber (1D), plane (2D), and solid body (3D). In particular, in all-solid-state lithium batteries using lithium metal anode, the interface characteristics are discussed in terms of cathode-electrolyte interface, anode-electrolyte interface, and interparticle interface. Finally, current requisites and future perspectives for the composite solid electrolytes are suggested by help of some decent reviews recently reported.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.113-118
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• 2006

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.336-341
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• 1999

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_{1},\;B_{2}$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and brown rice, especially, Suwon 415 had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented rice and brown rice. Black rice showed lower Hunter value L, a and b value compared with red and brown rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of brown rice. Pigmented rice showed the higher contents in total dietary fiber, vitamin $B_{1}\;and\;B_{2}$ compared to brown rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in brown rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice.

• Journal of Life Science
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• v.19 no.8
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• pp.1088-1092
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• 2009

This study was conducted to determine an estimated value and change in TDF (total dietary fiber) binding major minerals (Ca, P, K Mg) of soybean sprouts depending on cultivation periods of 1, 3 or 5 days, and parts of cotyledon and hypocotyl. The compositions of TDF binding major minerals in soybean sprouts were evaluated by the enzymatic-gravimetric method developed by Prosky and adopted by AOAC. The content of TDF binding P ranged between 915.28 mg and 1037.82 mg per 100 g cotyledon. Average contents of Ca, K, and Mg in cotyledon ranged between 541.67 mg and 634.34 mg, 180.91 mg and 253.98 mg, 231.90 mg and 301.01 mg, respectively, on dry matter basis. The average contents of TDF binding Ca in hypocotyl per 100 g were between 454.36 mg and 540.33 mg, and other major minerals contents were between 149.24 mg and 186.21 mg for P, 164.17 mg and 182.78 mg for K, and 152.53 mg and 161.22 mg for Mg, respectively. The proportional changes of Ca, an estimated value in cotyledon, ranged between 5.58% and 30.98%, 47.18% and 59.10% for P, 95.24% and 95.50% for K, and 58.45% and 68.64% for Mg, respectively, based on dry matter. An estimated value of Ca, P, K, and Mg in hypocotyl ranged between 6.71% and 13.52%, 91.03% and 91.76%, 96.91% and 98.92%, and 61.03% and 66.37%, respectively, on dry matter basis.

• Food Science and Preservation
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• v.21 no.6
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• pp.808-814
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• 2014

The nutrient contents of pumpkins depend on many factors, including the species, climate, soil type, and plant part. The nutritional compositions of five pumpkin cultivars (red boujjang, mini hong, mini gold, boujjang, and yakhobak) were investigated. To analyze the nutrient contents of the edible parts, the other parts (seeds, skin, and stem) of each pumpkin were removed. The results showed that the proximate compositions of the edible parts of the pumpkins ranged from 74 to 87 g per 100 g for moisture, 1.6 to 3.2 g per 100 g for crude protein, 10.1 to 20.7 g per 100 g for carbohydrate content, and 2.0 to 3.4 g per 100 g for total dietary fiber. The proximate contents of the pumpkin samples were not significantly different. The thiamine contents of the pumpkins, except for red boujjang, varied from 0.03 to 0.15 mg per 100 g, but that of red boujjang had the highest level (0.60 mg per 100 g). The vitamin C contents of the pumpkins, except for boujjang, ranged from 13.0 to 14.0 mg per 100 g, but that of boujjang was the highest (49.0 mg per 100 g). In particular, yakhobak showed the highest total carotenoid and folate levels (279.5 and $74.0{\mu}g$ per 100 g, respectively). These results will be useful for coming up with better pumpkin varieties through breeding, and established the nutrient compositions of pumpkins.