• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.892-898
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• 2005

The effect of gamma irradiation on volatile components of Korean dried ginger (Zingiber officinale Roscoe) was studied and compared with non-irradiated sample. Volatile compounds from non- and irradiated samples were extracted using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometer (GC/MS). A total of 83 and 71 compounds were identified and quantified from non-and irradiated dried ginger at dose of 10 kGy. Identified components were hydrocarbons, alcohols, aldehydes, esters, ketones and miscellaneous compounds. The terpenoid compounds in volatile flavor compounds identified from non and irradiatied dried ginger were $98.27\%\;and\;98.12\%$, respectively. $\alpha$ -zingiberene,$\beta$-sesquiphelland reno, geranial, (Z,E) $\alpha$ -farnesene, $\beta$ -phellandene were detected as major volatile compounds of two experimental sample. The amount of volatile components in the samples was changed by irradiation but the profile of volatiles in non- and irradiated dried ginger were the same.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.39-46
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• 1986

Comparison of ethylene oxide(E.O) fumigation and gamma irradiation on the sterilization, microbiological, physicochemcial and sensory quality of dried fishery products (shucked shellfish and mussel powder) were investigated. The viable cell count of mesophilic total bacterial was reduced by over 2 to 3 log cycles with irradiation of 3 to 5 kGy, and those samples were completely sterilized by irradiation dose of 7 to 10 kGy. In view of reduction of microorganisms, D10 value of each samples were ranged from 1. 36-1. 46 kGy. fungi, mesophilic spores, acid tolerant bacteria and coliforms were sterilized at 5 to 7 kGy irradiation but E.O. fumigation proved insulfficient to eliminate the mesophilic total bacteria and fungi. In the physicochemical and sensory quality of samples, such as the amino acid, TBA value, TMA-N, color difference and overall acceptability irradiated sample with optimum dose was similar to those of the nonirradiated sample, while E.O. fumigated sample was remarkably deteriorated in the physicochemical and sensory quality of samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1082-1086
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• 1999

Dried vegetables, white ginseng and spices, which were exposed to gamma and electron beam irradiation, were used in a detection study by measuring their starch content and viscosity change. The samples tested showed different levels of starch content(15.64~60.86%), which was not directly proportional to the viscosity of the samples. The correlation coefficients between irradiation dose and viscosity change were lower in the samples, such as cabbage, carrot, clean vegetable(chunggyungchae), garlic, mushroom, green onion, and red pepper, while some higher coefficients were found in ginger(R2=0.9271), white ginseng (R2=0.6223) and onion (R2=0.7909). Thus, dried ginger and white ginseng were selected to be used for a detection of irradiated samples using specific parameters(threshold values). Specific parameter for the nonirradiated ginger and ginseng were 13.31 and 13.93, respectively. On the other hand, gamma and electron beam irradiated samples at 2.5 kGy, the lowest dose for a commercial purpose, showed decreased values, 11.92 and 11.15 in ginger, and moreover 4.40 and 5.10 in ginseng. It is expected that a proportional decrease in a specific parameter with the absorbed doses will be a potentially useful index for detecting whether starchy foods have been irradiated or not.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.256-264
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• 2004

The effects of irradiation on the functional and structural characteristics of soy protein isolates were studied. Soymilk was irradiated at 1, 5, and l0kGy, after which soy protein isolates were prepared. The functional properties of soy protein isolates were examined including solubility, emulsion capacity and stability, foam capacity and stability, structural properties as represented by SDS-PAGE pattern, and secondary and tertiary structures. The solubility and emulsion capacity were increased by radiation treatment at 1kGy however the values were adversely affected again as dosage was increased above 5kGy. As irradiation dosage increased, an increase of foaming capacity at 1kGy and a decreasing turnover afterwards were also noted in foaming capacity, although the differences were not statistically significant. The SDS-PAGE pattern showed fragmentation and aggregation of protein molecules as affected by irradiation in proportion to the dosage increase. The results of CD and fluorescence spectroscopy revealed increased aperiodic structure contents with the dosage increase. It was assumed that irradiation dosagefrom 5 to l0kGy could initiate minimal denaturation of protein in various foods compared to general heat treatment.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.141-152
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• 2002

This study provides a national examination on youths' 'understanding' of irradiated food. The 1,200 subjects of the survey were randomly sampled from male and female students throughout the nation, between grades five and eleven. The survey was conducted toward these samples in November 2000. The number of respondents with exposure to irradiated food was so small, amounting to only 4.0 percent of the whole sample. The core concept used in this study is 'impression'. An impression is information about a specific subject, which carries significance to an individual. The results show that the higher the grade was, the more value the contents of impression contained. Furthermore, impressions concerning atomic or nuclear energy, and radioactivity increased greatly among students in middle school and above. Providing information of effects and advantages of irradiated food was focused to increase positive impressions and decrease the negative ones more greatly than providing simple factual information. Youths showed less value-centered impressions of irradiated food and more impressions centered on fragmented facts than adults. Respondents previously exposed irradiated food were shown to acquire the most of their information from the television and newspaper media. Among six information sources presented in the survey, youths pointed out 'science and technology research institutes' as the most credible. International organizations and environmental/ consumer organizations were evaluated as having relatively high credibility. Providing simple factual information of irradiated food did not seem to bring about any difference to the intention of purchasing irradiated food. On the other hand, respondents provided with effects-included information showed an increase in such intention. Our research results of the youth show a notable difference with that of the adults. Thus, programs and strategies to enhance youths' understanding should differ from those concerning adults.

• Food Science and Preservation
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• v.13 no.1
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• pp.61-65
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• 2006

Photostimulated luminescence (PSL), thermoluminescence(TL) and electron spin resonance (ESR) analyses were conducted to detect irradiation treatment of aloe vera powder, which was gamma-irradiated at 1, 3, 5 and 7 kGy. The non-irradiated aloe vera powder indicated below 700 of photon count in PSL, whereas, irradiated at 1 kGy and more, it showed more than 5,000 photon counts, indicating that it is feasible to detect the irradiation of aloe vera powder through PSL In the result of TL, from the minerals of the samples that were irradiated at more than 1 kGy, TL glow curve was able to be seen at around $150^{\circ}C$. As the quantity of irradiation goes up, the ratio of $TL_1\;and\;TL_2$ also increased in proportion to that of irradiation. In the result of ESR analysis, unspecific centeral ESR signal was could be seen. As the amount of irradiation on the samples increased to the level of $R^2=0.97$, the signal intensity also rose similarly. In conclusion, the PSL, TL and ESR exhibited the typical signals induced by irradiation treatment and were able to successfully detect all of the irradiated aloe vera powder. In addition, we found a positive correlation between the intensity of ESR and TL signals and irradiation doses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1286-1294
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• 2015

The acute and subchronic toxicity of 1 kGy gamma-irradiated orange was evaluated in ICR mice. For acute toxicity, groups of 30 male and 30 female ICR mice were orally administered 1 kGy gamma-irradiated orange (0, 1,000, and 2,000 mg/kg). The mortality, clinical sign, body weight changes, and necropsy findings of ICR mice were observed for 14 days. No significant changes in body weight or abnormal gross findings were observed in relation to 1 kGy gamma-irradiated orange. Hematological and serum biochemical parameters were within normal ranges. According to the results, 1 kGy gamma-irradiated orange had no special toxic effects in male and female ICR mice at 2,000 mg/kg. For subchronic toxicity, groups of 36 male and 36 female ICR mice were given a diet of 1 kGy gamma-irradiated orange for 13 weeks (control, non-irradiated, and irradiated imported orange). During the experimental period, mortality, clinical signs, body weight change, food consumption, organ weight, and histopathological examination did not show any changes in comparison to the control group. Several hematological and serum biochemical parameters showed statistically significant changes, but these changes were within normal range. These results indicate that 1 kGy gamma-irradiated orange did not cause any toxic effects in male and female ICR mice and therefore can be considered as safe.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.449-464
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• 2019

Purpose: North Koreans could be at higher risk for their bone health because of previous periods of severe famine and the continuing low availability of food. This study determined the bone mineral density (BMD) status and its relationship with dietary behaviors and nutrient intake of North Korean refugees (NKR) in South Korea (SK). Methods: This cross-sectional study analyzed 110 female NKR from a NORNS cohort of a non-probability sample of adult NKR in Seoul. BMD examined by DEXA was used to divide participants into the normal group (NG) and the non-normal group (NNG) according to the WHO guideline. A self-administered questionnaire included questions on age, the socioeconomic situation in North Korea (NK) and SK, the food security in NK and SK, and the health behaviors, dietary behaviors, and food frequency questionnaire administered in SK. A one-day 24-hr recall was conducted and the results were analyzed by using CanPro. SPSS was used to analyze whether BMD and related dietary behaviors and nutrient intakes differed according to the groups. Results: NG (62.7%) was significantly younger and had a lower abdominal obesity score than NNG (p < 0.001). While 14.5% of NG reported experiencing menopause, all of NNG reported experiencing menopause. The NG more frequently consumed the dairy group of foods (9.6 times a week) than did the NNG (4.8 times a week) after the statistics were adjusted for age (p < 0.007). The NG consumed significantly more animal protein and animal calcium than did the NNG (p = 0.01, p = 0.009, respectively). Calcium intake was low with 49.3% of NG, and 78.0% of the NNG reported consuming calcium lower than the estimated average requirement. Only calcium showed an index of nutrient quality lower than one in both groups. Conclusion: These results showed that NKR women and possibly all North Korean women are at high risk for bone health and they consumed low levels of bone-related nutrients, and this should be considered for the nutrition policy for NKR and North Korea.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.904-909
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• 1996

To investigate effects of sugars on the retrogradation of rice flour gels, sucrose and isomaltooligosaccharide (1, 2, and 5%, w/w on the flour basis were added to 50% Dongjinbyeo rice flour gels and stored at different temperature $(20^{\circ}C,\;4^{\circ}C)$ far 1, 3 and 6 days. Changes on the degree of retrogradation (DR) of these rice flour gels were measured by α-amylase-iodine method, DSC and X-ray diffractometry. DRs of rice flour gels increased over storage and showed a rapid increase up to 3 days and then decreased thereafter. DRs of rice flour gels with sucrose or oligosaccharide also increased rapidly until 3 day storage but these values were lower than those of rice flour gels without sugar. DRs of rice flour gels with oligosaccharide were lower than those of gels with sucrose. Changes in enthalpy of rice flour gels measured by DSC showed the same tendency with those in DRs of rice flour gels by ${\alpha}-amylase-iodine$ method, but varied with sugar levels.

• Journal of radiological science and technology
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• v.39 no.2
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• pp.263-271
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• 2016

The market size of the bone absorptiometric X-ray system and the number of its approval by Ministry of Food and Drug Safety (MFDS) has annually increased, with a trend of increasing aging population and osteoporosis patients. For approval of manufactured or imported medical devices in Republic of Korea, it is required to submit its technical document. Therefore, it is need to develop the technical document guideline for the bone absorptiometric X-ray system for manufacturers, importers and reviewers. First of all, the technical documents which were already approved were examined and analyzed through MFDS approval administration system. Second, safety and performance test standards and methods that match international standards were drawn after conducting survey of the market status and the technology development trend for it, with examination and analysis of applicable domestic and overseas standards. Third, by operating industry-research-government cooperation, the guideline draft on writing technical document for the bone absorptiometric X-ray system was discussed, collecting their opinion. As a result, it is suitable to international and domestic condition, includes test evaluation methods and offer various information with appropriate examples to civil petitioner, when they write the technical documents.