• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.2
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• pp.15-25
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• 2019

The effect of blueberries on the quality characteristics of strawberry jam substituted with 50% sugar, glucose syrup 10% was investigated. Strawberry jams with 5, 10 and 20% blueberries in place of strawberry were prepared and evaluated for moisture content, reducing sugar, total acidity, pH, color, total sugar (°Brix), pectin content, anthocyanin content, DPPH radical scavenging activity, texture analysis and sensory characteristics. As the amount of blueberries increased, total acidity, °Brix , reducing sugar content and anthocyanin content of jams increased, while pH decreased, moisture content has changed little. The DPPH radical scavenging activities of the 80% methanol extract from jams were 75.33%, 85.75%, 91.23% and 92.73% at a concentration of 8 mg/mL. Radical scavenging activity increased with the added concentration of blueberries. The lightness decreased with addition of blueberries, but the redness and yellowness increased. The sensory scores for jams increased with the increase of blueberry content; however, strawberry jams with 10% blueberries showed the best scores.

• 베이커리
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• no.5 s.454
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• pp.150-151
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• 2006

탁월한 노화방지 효과가 알려지면서 각광받고 있는 블루베리와 부드러운 크림치즈가 만나 새콤달콤하고 부드러운 블루베리 무스 케이크로 변신했다. 민부곤과자점은 신선한 재료를 듬뿍 넣은 영양만점의 간식빵과 다양한 종류의 케이크로 고객들의 입맛을 사로잡고 있다.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.433-438
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• 2010

To manufaure cookies with blueberry, cookies with 0%, 1%, 3%, 5%, or 7% added blueberry were prepared and tested for quality. Their pH was decreased by addition of blueberries' addition, and the influence of the pH also decreased the sugar level. For the cookies' color, L and b (yellowness) were decreased, and a was increased. The same result was shown when anthocyanin foods were added. Cookies' diameter, spreadability, and thickness were increased as blueberries were added. The cookies' hardness was lowered with increasing addition of blueberries. 3% and 5% blueberry-added cookies received the highest sensory-test scores, so these blueberry cookie showed its possibility of success to develop it as a product.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• 농업기술회보
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• v.49 no.4
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• pp.17-17
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• 2012

전국의 블루베리 재배면적이 매년 급속하게 증가되고 있는 가운데 올해도 1,800ha까지 확대될 것이라는 전망이 나오고 있다. 이러한 관측은 빠르면 올해 6월 미국산 블루베리 생과가 수입될 수 있는 국내 시장 여건에서도 블루베리에 대한 농가의 관심이 지속적으로 높아지고 있다는 것을 의미한다.

• Journal of Wetlands Research
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• v.26 no.1
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• pp.82-91
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• 2024

In this study, research cases related to blue carbon storage were collected and analyzed, and various definitions of blue carbon were considered in terms of spatiotemporal scope and scientific aspect. 444 papers were selected as research cases related to blue carbon storage, and analysis of the number of papers published by year/country and keywords was performed. Publication of papers related to blue carbon storage has continued to increase since 2011, and more than 50 papers have been published annually since 2018. The most publications by country were in Australia with more than 100 papers, and the United States and China also published more than 60 papers. Key terms related to "natural environment" and "storage characteristics" were analyzed in the sentences defined in the 23 papers that presented the definition of blue carbon. The natural environments where blue carbon was stored were mostly mangroves, salt marshes, and seagrass beds, and blue carbon repository included sediments and even plants themselves. The existing definition of blue carbon focused on the vegetation environment as the storage environment for blue carbon. However, since blue carbon is stored in the sediments of coastal wetlands, it would be appropriate to define the coastal ecosystem, including non-vegetated mudflats, as the storage environment for blue carbon.

• The Journal of the Convergence on Culture Technology
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• v.9 no.2
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• pp.399-405
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• 2023

This study analyzed the cause of Corona Blue and tried to find out ways to improve the mental health of our society. The external activities decreased and the household economy got worse after COVID-19, so Corona Blue increased. The media use and the negative media information problems increased Corona Blue. The online activities had no effects. In order to relieve Corona Blue, it was suggested to increase the external activities personally, to make the social and economic conditions of women and the economic weaker better, to improve the quality of media disaster information, and for the media consumer to use the media properly.

• Korean Journal of Organic Agriculture
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• v.20 no.4
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• pp.607-618
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• 2012

The blueberry gall midge, Dasineura oxycoccana (Diptera: Cecidomyiidae), has known as a key pest of blueberries in the southeastern United States, Europe and Canada. It can cause considerable damage to developing flower buds and also injure vegetative growth by distorting and blackening shoot tips on blueberries. In 2010, same damage symptoms were observed on blueberries, Vaccinium spp., in Hwaseong-si, Gyeonggi-do. And, D. oxycoccana was identified from the farms and it was designated as a quarantine pest in Korea. The occurrences of D. oxycoccana and its damages were investigated in the blueberry greenhouse in 2011. Nationwide survey revealed that most of the blueberry greenhouses were infected by D. oxycoccana. An environment-friendly management method for D. oxycoccana was developed by changing soil environment in the blueberry greenhouse.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.4
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• pp.383-390
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• 2020

Blue light is a blue-based light existing at a wavelength between 380 and 450 nm, and it has been reported that it induces active oxygen and causes aging, and accordingly, interest in the blue light blocking effect is increasing. In this study, the effects of the polarity of oil, viscosity of the formulation, type of emulsifier, emulsified particles, and inorganic UV blocking agents on the blue light blocking effect in UV blocking products were investigated. As a result, it was confirmed that the blue light blocking rate increased as the polarity of the oil became similar to that of the organic UV blocker, and the higher the viscosity of the formulation, the higher the blue light blocking rate. The types of emulsifiers and emulsified particles had little effect on the blue light blocking effect, and the presence of inorganic UV blocking agents was found to be one of the factors that greatly influenced the blue light blocking rate. These results can effectively increase the efficiency of blocking blue light, and may be used in the development of blue light blocking products and formulation research in the future.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.543-551
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• 2017

Purpose: The objective of the present study was to determine whether fermentation can increase the protective effects of blueberry liquid in a high-fat diet-induced obese mice model. Methods: Male C57BL/6J mice were fed a high-fat diet (HD, 60% fat, w/w,), HD supplemented with 10 ml/kg BW/day of blueberry liquid (BHD, blueberry high-fat diet), or HD supplemented with 10 ml/kg BW/day of fermented blueberry liquid (FBHD, fermented blueberry high-fat diet) for 10 weeks. Results: There were significant decreases in the body, epididymal adipose tissue, and liver weights of blueberry-fed groups compared to HD, whereas there were no significant differences in food intake among the groups. Furthermore, blueberry liquid groups, especially fermented blueberry liquid, significantly attenuated the contents of hepatic triglycerides and total cholesterol induced by HD. Serum LDL-cholesterol was significantly lower in the BHD and FBHD-fed groups, whereas FBHD significantly increased the serum HDL-cholesterol level compared to the control. Concentrations of aspartate transaminase, alanine transaminase, and leptins in serum were also reduced by blueberry liquid supplementation. The mRNA expression of hepatic acetyl CoA carboxylase was significantly reduced in both the BHD and FBHD groups compared to HD. Furthermore, FBHD altered the mRNA expression level of hepatic lipolysis genes. Conclusion: In conclusion, these results suggest that blueberry, especially fermented blueberry liquid, may improve obesity-related abnormalities.