• Food Science and Preservation
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• v.18 no.2
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• pp.212-218
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• 2011

The purpose of this study is to determine the possibility of using Plantago asiatica as natural health food source. To accomplish this purpose. the contents of proximate and anti oxidative nutrients of P. asiatica were measured. The contents of carbohydrate. crude protein. crude fat and crude ash are 63.71%, 18.75%, 1.67% and 6.48%, respectively And the calories and total dietary fiber of P. asiatica was 466.71 Kcal. Total dietary fiber was 22.68%, respectively. The contents of essential and non-essential amino acids were 4.815.22 mg and 6.591.04 mg, respectively. The K was the largest mineral followed by P, Ca, Mg, and Na, which means P. asiatica is alkali material. The EDA of P. asiatica was 59.32~70.30%, and the activity was dependent on the sample concentration. Total phenolic content of P. asiatica was $79.65{\mu}g/g$, and total flavonoids content was $4.43{\mu}g/g$. The P. asiatica extract showed the highest reducing power (3.5) at a concentration of 25 mg/mL. Based on the above results, we deemed that the P. asiatica might have potential antioxidant activities. The general nutrients and other antioxidant bioactive materials in P. asiatica were also potential materials for good health food.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.251-262
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• 2011

The preference for maesengee sauce was investigated by developing 3 types of maesengee sauces. Through the comparative analysis of the developed maesangee sauces, the study aimed to develop maesangee sauce as a health functional food and to activate the local economy by the development of maesangee sauce as the processed food in the future. For the composition analysis of maesangee, the maesangee that was purchased from Gangjin-gun in July, 2009 was used as a base material. Based on the investigation results of preference for maesangee sauces, the following 3 types of maesangee sauces including maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce were developed. By performing the comparative analysis of preference for the developed maesangee sauce types, this study aimed to put perfection in the research. The sample product of the developed maesangee sauce was used for the questionnaire survey for 42 students attending culinary colleges located in Gwangju from November 9, 2009 to November 16, 2009. For the statistical analysis, frequency analysis was used. The composition analysis result of maesangee revealed the presence of p(227.98mg/100g), Ca(58.32mg/100g) and Fe(7.8mg/100g), No detection of Vitamin A($0{\mu}gRE$/100g), Vitamin $B_1$(0.0837mg/100g), Vitamin $B_2$(0.0641mg/100g), Vitamin B6(0.0261mg/100g), Vitamin C(19.9877mg/100g), Vitamin E(0.3677mgaTF/100g), Vitamin K($7.2079{\mu}g$/100g), and Niacin(1.5057mgaNF/100g). Based upon the questionnaire survey results, the sample product development of maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce was achieved along with their preparation methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1139-1144
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• 2009

The purpose of this study is to determine the possibility of using Pueraria flos as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Pueraria flos a were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 69.2%, 19.9%, 2.2% and 8.9%, respectively, and calories was 340.4 kcal. Total dietary fiber was 85.1% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 12.0% and 46.7%, respectively. The protein contained 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 5.0 g and 6.7 g. The Ca was the largest mineral followed by K, Mg, and P, which means Pueraria flos is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 25.37%, 33.61% and 35.68%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The antioxidant activity of 70% ethanol extract and fractions of the Pueraria flos has been determined by the scavenging of the stable radical DPPH; the result showed that the ethyl acetate fraction was the most active, as the amount required for 50% reduction of DPPH after 30 mins ($RC_{50}$) was 109.9 ${\mu}g$, followed by 70% ethanol extract (217.3 ${\mu}g$), hexane fraction (134.5 ${\mu}g$), chloroform (116.7 ${\mu}g$), butanol faction (129.8 ${\mu}g$) and aqueous fraction (473.5 ${\mu}g$).

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.413-418
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• 2012

The purpose of this study is to determine the possibility of using Crataegi fructus as a natural food source. To accomplish this purpose, the contents of general and biological activities were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 85.6%, 2.4%, 1.9% and 0.4%, respeectively. Further, the calories of Crataegi fructus was 369.1 kcal. The contents of essential and non-essential amino acids were 852.26 mg and 1,178.29 mg, respeectively. The K was the largest mineral followed by Ca, P, Mg, which means Crataegi fructus is an alkali material. Crataegi fructus extracts slightly(17.6~32.8) inhibited ${\alpha}$-glucosidase activity. However, there is no inhibitory activity against ${\alpha}$-amylase. In terms of proteslytic activity, Crataegi fructus extracts showed a strong activity than pancreatin(used as a positive control). These results indicate that Crataegi fructus can be used as a natural resource for material aiding digestion.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.183-192
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• 2014

The purpose of this study is to determine the possibility of using Codonopsis lanceolata leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Codonopsis lanceolata leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 65.09%, 18.02%, 1.34% and 9.72%. And the calories of Codonopsis lanceolata leaves were 288.36 Kcal. The protein contained total 16 different kinds of amino acids. The contents of essential and non-essential amino acids were 5,906.41 mg and 7,551.56 mg, respectively. K was the most mineral followed by Ca, P, and Mg, which means Codonopsis lanceolata leaves are alkali material. Total phenolic contents of Codonopsis lanceolata leaves were 1.87 mg/g, and total flavonoids contents were estimated as 1.87 mg/g. Based on the above results, we deemed that the Codonopsis lanceolata leaves might have potential antioxdant activities. The general nutrients and other antioxidatant bioactive materials in Codonopsis lanceolata leaves were also potential materials for good health food. It is expected that a follow up study of Codonopsis lanceolata leavesthrough developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

• Food Science and Preservation
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• v.12 no.1
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• pp.43-47
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• 2005

Ligularia fischeri is widely grown in Korea and is containing medicinal components such as chamomile, jacobine, and ameleme etc.. Its juices from the leaf are well known for anticancer effect. This study was conducted to make Ligularia fischeri as functional food resources as food produce. To examine quality characteristics of Ligularia fischeri - such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality - were determined using physicochemical methods. The content of dietary fibers were 0.56 g in each 100 g of freeze dried Ligularia fischeri. One of the mineral contents, iron showed the highest value. The contents of tannin were 33.3 ppm in fresh Ligularia fischeri. As results of food products having Ligularia fischeri, the content of crude protein were about $9.35\%$ and $10.37\%$ in rolling snack and garlic bread respectively. The content of crude lipid were about $28.27\%$ and $23.39\%$ in rolling snack and garlic bread, respectively. In sensory evaluation, garlic bread appeared better preference than rolling snack, and older age group showed a better acceptability.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.546-551
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• 2002

Nutritional composition and phenolic compounds of raw propolis collected from falseacacia (Robinia pseudoacacia L.) and chestnut tree (Castanea crenata), and their 70% ethanol extracts of propolis (EEP) were analyzed. Propolis had high crude lipid content, but no significant differences in general compositions in terms of collection area and plant origins. Mineral contents varied greatly depending on the plant origins, with falseacacia propolis showing the highest mineral content. Sixteen amino acids were analyzed, among which aspartic acid content was the highest at $328.4{\sim}410.6\;mg%$ and methionine the lowest at $0{\sim}21.1\;mg%$. Extraction yield for EEP was relatively high at $64.2{\sim}81.9%$, and total polyphenol and flavonoid contents were $13.9{\sim}23.7$ and $8.6{\sim}10.8%$, respectively. HPTLC and HPLC analysis on the phenolic compounds revealed the overall chromatographic patterns were almost equal, showing similar polyphenol compositions between the propolis. About 16 peaks were identified by HPLC analysis, among which 6 peaks of p-hydroxy benzoic acid, caffeic acid, ferulic acid, benzoic acid, cinnamic acid, and chrysin were identified.

• Korean Journal of Soil Science and Fertilizer
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• v.34 no.1
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• pp.17-25
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• 2001

High salt content in food waste limit use as the potential source of compost. Since sodium chloride content should be lower than one percent to meet requirement for agricultural use of compost, we attempted use of three kinds of co-composting material for food wastes compost, which were fermented, dried, and fresh types of amendments which included pig manure, sawdust and puffed rice hull. Food wastes were composted well and stabilized after around the 40th days of composting. Little difference were found between composts amended sawdust and puffed rice hull. The result indicated that puffed rice hull could be used as a good alternative of sawdust. Because sawdust or puffed rice hull were mixed as amendments to control water contents and to dilute high NaCl content of compost material, the C/N ratios of the final products were significantly high over 40. However, NaCl contents of final products were dropped to less than percent on the fresh weight basis by mixing food wastes and the above amendments with the optimum rates.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.4
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• pp.404-412
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• 2020

Herein, the properties and self-healing performance of cement mortar incorporating calcium sulfoaluminate(CSA), crystalline admixture(CA), and magnesium oxide(MgO) were investigated. Mortar strength test and water permeability experiments were conducted to analyze self-healing performance of the mortar. Also, variation in crack width were measured via digital optical microscope observation. The hydration products formed in the crack via self-healing were analyzed using x-ray diffraction(XRD), thermogravimetry(TG), and digital optical microscope. The analysis revealed that compressive strength and tensile strength increased as CA substitutional ratio increased. However, in the case of MgO replacement, the compressive strength and tensile strength decreased as the CA substitution ratio increased. The products in the recovered cracks are found to be mostly Ca(OH)2, MgCO3, and CaCO3. CaCO3 was shown to be the main healing product and had a higher portion than Ca(OH)2 and MgCO3 in the recovery products. Moreover, the optimal mix derived via water permeability and crack width results was 8% CSA + 1% CA + 2.5% MgO.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.173-180
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• 1978

The sensory test and analysis of the proximate composition and hydroxyproline content of 4 kinds of Korean commercial sausage products (Beef, Hamburger, Frank, Hotdog) were carried out and the results were compared one another. The qualities of these sausage products were compared one another. The qualities of these sausage products were compared on the basis of the nutritive value of foreign sausages and according to the Korea Food Law. The results obtained were as follows. 1. The general conclusion drawn from the results of the proximate analysis was that the average composition of commercial sausages was adequate in view of the limits set by the Food Law. 2. The evaluation factors of sausages based on moisture-to-protein and protein-to-fat ratios were proposed tocompare the qualities of Korean commercial sausages with those of foreign commercial sausages. 3. Content of collagen as connective tissues in total protein of Korean commercial sausages were $2.1{\sim}15%$. The results of the present study appeared to suggest that meat contents of Korean commercial sausages used in this study were less than those of foreign sausages. 4. Among the 4 different kinds of sausages studied the qualities of Frank sausages were the best whereas those of Hotdog sausages were of the lowest quality. Beef sausages appeared better than Hamburger sausages from the view point of nutritive components.