• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.658-665
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• 2012

A survey of zearalenone contamination was conducted on cereal-based products by using an immunoaffinity column with LC-MS/MS. The calibration curve showed good lineality, with correlation coefficients ($R^2$) of 0.999 in the concentration range from 1 to 250 ng/mL. The limits of detection and quantification were approximately $0.3{\mu}g/kg$ and $1.0{\mu}g/kg$, respectively. The recoveries in the barley tea, Misutgaru and snack ranged from 73.6-107.8%. Zearalenone was detected in 10 samples (11.2% incidence). The highest zearalenone contamination level was $29.7{\mu}g/kg$ in the Misutgaru. This survey was conducted with uncertainty of measurement. The expanded uncertainty for zearalenone was estimated to be $44.9{\pm}5.0{\mu}g/kg$ (k=2, 95% confidence level) and $128.7{\pm}7.9{\mu}g/kg$ (k=2, 95% confidence level) for barley tea, $30.7{\pm}5.8{\mu}g/kg$ (k=2, 95% confidence level) and $173.7{\pm}14.9{\mu}g/kg$ (k=2.26, 95% confidence level) for Misutgaru, and $37.2{\pm}7.4{\mu}g/kg$ (k=2.31, 95% confidence level) and $151.0{\pm}10.4{\mu}g/kg$ (k=2, 95% confidence level) snack at the level of $41.7{\mu}g/kg$ and $166.7{\mu}g/kg$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1604-1609
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• 2016

An HPLC analysis method was developed for standard determination of marmesin as a functional health material in Broussonetia kazinoki extract. HPLC was performed on a $C_{18}$ Kromasil column ($4.6{\times}250mm$, $5{\mu}m$) with a gradient elution of 0.1% (v/v) trifluoroacetic acid and acetonitrile at a flow rate of 1.0 mL/min at $30^{\circ}C$. The analyte was detected at 330 nm. The HPLC method was validated in accordance with International Conference on Harmonization guidelines for analytical procedures with respect to specificity, precision, accuracy, and linearity. The limit of detection and quantitation were 6.2 and $18.6{\mu}g/mL$, respectively. Calibration curves showed good linearity ($r^2$>0.9999), and the precision of analysis was satisfactory (less than 0.3%). Recoveries of quantified compound ranged from 100.35 to 101.18%. This result indicates that the established HPLC method is very useful for the determination of marker compounds in B. kazinoki extracts.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.39 no.6
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• pp.623-629
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• 2002

In transmitting compressed video bit-stream over Internet, packet losses cause error propagations in both spatial and temporal domains, which in turn leads to severe degradation I image quality. In this paper, a new error concealment algorithm, called EBMA(Edge Detection based Boundary Matching Algorithm), is proposed to repair damaged portions of the video frames in the receiver. Conventional BMA(Boundary Matching Algorithm) assumes that the pixels on the boundary of the missing block and its neighboring blocks are very similar, but has no consideration of edges across the boundary. In our approach, the edges are detected across the boundary of the lost or erroneous block. Once the orientation of each edge is found, only the pixel difference along the expected edges across the boundary is measured instead of the calculation of difference along the expected edges across the boundary is measured instead of the calculation of differences between all adjacent pixels on the boundary Therefore, the proposed approach needs very few computations and the experiment shows and improvement of the performance over the conventional BMA in terms of both subjective and objective quality of video sequences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.381-385
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• 2004

This study was conducted to develop an HPLC method for determining pantothenic acid in fortified foods which has typically been determined by microbiological assay (MBA) according to AOAC and Korean Food Code approved methods. Pantothenic acid was determined by reversed-phase ion-pair HPLC using UV absorption (200 nm) after extraction with 20 mM potassium phosphate solution by sonication. The recovery of spiked samples and detection limit (LOD) by HPLC were 83.5∼109.6% and 0.5 ppm (mg/kg), respectively. The LOD of the microbiological assay (MBA) was much lower than that of HPLC. The concentrations of pantothenic acid analyzed in all tested samples (n=13) confirmed compliance with declared label claims. The range of recovery ratio by the HPLC method when compared to the microbiological assay was 91.9∼117.6%. There was not significant difference (p<0.01) between the HPLC and MBA methods and the equation of the regression curve was y=1.1428x-0.2269 (r=0.9842). This proposed HPLC method for determining pantothenic acid appears to be suitable for determining pantothenic acid concentrations above 0.25 mg/100 g in fortified foods.

• Journal of the Korean Chemical Society
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• v.39 no.9
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• pp.705-714
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• 1995

A new analytical luminescence method for the Eu+3 and Tb+3 ions was studied using the luminescence enhancement by the treatment of the o-phenanthroline on the nylon membrane. Compared to the specific emission intensities of the ions in aqueous(or ethanol) solution, if the aqueous ion is spotted on the nylon membrane, the luminescence intensities were extremely enhanced. There was additional enhancement effect of the luminescence intensities of the ions on the nylon membrane, if the ion on the nylon membrane is treated with o-phenanthroline. Based on the luminescence enhancement, the detection limits were lowered by more than 7 order of magnitude compared to that of solution sample, and also lowered by about 1 order of magnitude compared to that of previous TLC method. The dynamic ranges and correlation coefficients of the calibration curves near the detection limit were 2∼3 order and ∼0.99, respectively. It was also shown that the luminescence intensity was in its maximum when the ion on the nylon is treated with ∼4 mole ratio of o-phenanthroline. The energy-transfer mechanism was explained for the theoretical background of the luminescence enhancement.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.737-750
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• 2015

This study was carried out to construct a DNA profile database for 102 watermelon cultivars through the comparison of polymorphism level and genetic relatedness using genomic microsatellite (gMS) and expressed sequence tag (EST)-microsatellite (eMS) markers. Sixteen gMS and 10 eMS primers showed hyper-variability and were able to represent the genetic variation within 102 watermelon cultivars. With gMS markers, an average of 3.63 alleles per marker were detected with a polymorphism information content (PIC) value of 0.479, whereas with eMS markers, the average number of alleles per marker was 2.50 and the PIC value was 0.425, indicating that eMS detects a lower polymorphism level compared to gMS. Cluster analysis and Jaccard's genetic distance coefficients using the unweighted pair group method with arithmetic average (UPGMA) based on the gMS, eMS, and combined data sets showed that 102 commercial watermelon cultivars could be categorized into 6 to 8 major groups corresponding to phenotypic traits. Moreover, this method was sufficient to identify 78 out of 102 cultivars. Correlation analysis with Mantel tests for those clusters using 3 data sets showed high correlation ($r{\geq}0.80$). Therefore, the microsatellite markers used in this study may serve as a useful tool for germplasm evaluation, genetic purity assessment, and fingerprinting of watermelon cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Korean Journal of Microbiology
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• v.44 no.1
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• pp.49-55
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• 2008

White Spot Syndrome Virus (WSSV) is one of the most virulent viral agents in the penaeid shrimp culture industry. In this study, WSSV in a Fenneropenaeus chinensis shrimp farm and an adjacent seawater were concentrated using a membrane filtration and quantified using the quantitative real-time PCR (QRT-PCR) method with newly designed primers and Taqman probe. Sensitivity of primers and probe was proven by WSSV standard curve assay in QRT-PCR. In order to demonstrate the relationship between WSSV and environmental parameters, physicochemical and biological parameters of the farm and influent seawaters were monitored from June to September, 2007. The abundance of WSSV ranged 3,814-121,546 copies per 1 liter of seawater, which was correlated with fecal enterococci ($r^2=0.9$, p=0.02), chlorophyll ${\alpha}$ ($r^2=0.8$, p=0.03) and $BOD_5$ ($r^2=0.8$, p=0.07). Subsequently, it is concluded that the QRT-PCR method using Taqman probe established in this study was efficient to clarify the quantification of WSSV in seawaters. Statistical analyses of environmental parameters obtained in this study also showed that the abundance of WSSV was correlated with several biological parameters rather than physicochemical parameters.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.28-33
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• 2001

During storage of 45°Bx cloudy and 72°Bx clear apple juice concentrates for up to 16 weeks at 4$\^{C}$ , -3$\^{C}$ and -15$\^{C}$ respectively, the changes of viable microbial counts, physicochemical properties were investigated and the correlation between the physicochemical properties were determined. During storage for up to 16 weeks, any viable microbes were not found in 45°Bx cloudy apple juice concentrate stored at -3 and -15$\^{C}$ and in 72° Bx clear stored at all three temperature. There were little change in pH and tillable acidity except 45°Bx cloudy apple juice concentrate stored at -4$\^{C}$ . As longer storage time and higher storage temperature, was shown higher redness of color(a value) and alcohol soluble color(ASC) in common. Vitamin C contents were more rapid decreased proportionally to time and temperature of storage. The high correlation coefficients were shown of 0.957∼0.967 between redness and ASC and -0.936∼ -0.864 between redness and vitamin C contents of apple juice concentrate during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1242-1248
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• 2013

This study was performed to determine the effects of pretreatment (NT: non-treatment, BTS: boiling treatment with 3% sodium chloride, DTG: dipping treatment in glycerol) and drying methods (sun drying, hot air drying, and cold air drying) on the physicochemical properties and antioxidant activities of dried jujube (Zizyphus jujuba Mill.) fruits. Our results show that moisture content is lower (P<0.05) with DTG, and that moisture content is lower with hot air drying compared to other drying methods. The bulk density was highest with BTS. The soluble solids content was highest with DTG. Additionally, the soluble solids content were highest in the following order: hot air drying> cold air drying> sun drying. The titratable acidity of hot air drying was highest of all the drying methods. The titratable acidity was higher with NT and DTG, and the brix and acid ratio of sun drying was higher than other drying methods. Among the drying methods, BTS showed the best browning-retarding effect, whereas boiling treatment affected quality and color. The total polyphenol content from hot air drying and NT or DTG treatment was relatively higher than the content from BTS. The flavonoid content was highest with BTS, and all dried jujube showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for overall preference were higher in the NT and DTG treatment groups. These results suggest that pretreatment and drying methods affect the quality of dried jujube fruit, and show that glycerol treatment with hot air drying can be applied to the production of high quality dried jujube.