• The Korean Journal of Food And Nutrition
• /
• v.13 no.5
• /
• pp.453-459
• /
• 2000

In order to promote the utilization of Rubus coreanum as functional food, and its physicochemical properties and volatile flavor were examined. The contents of chemical compounds showed 5.39% of moisture, 17.3% of total sugars, 8.6% of reducing sugars, 4.5% of crude ash, 3.9% of crude fiber, 10.6% of crude protein and 1.7% of crude fat and that of free sugars was 1.52% of sucrose, 3.98% of fructose, 1.24% of glucose. Among organic acid was 10.2% of citric acid, 6.29% of oxalic acid and 1.94% of malic acid. The highest component of free amino acids was 1,260.3mg of aspartic acid, 1,054.3mg of glutamic acid, respectively. And that of minerals was 38,789ppm of K. A total of 52 volatile flavor components (11 alcohols, 13 acids, 20 carbonyls, 5 hydrocabons, 3 esters) were identified in the Rubus coreanum, respectively. The major volatile flavor components of Rubus coreanum were 3.78% of linalool in alcohols, 14.40% of caproic acid in acids, 2.99% of 2-hydroxy-4-methoxyacetophenone in carbonyls, 1.59% of aromadendrene in hydrocabons and 0.43% of methyl palmitate in esters.

• Korean Journal of Microbiology
• /
• v.46 no.2
• /
• pp.169-176
• /
• 2010

A pilot-scale wastewater treatment plant combined with rotating biological contactor and tapered aeration reactors was operated with the wastewater discharged from a food factory for 5 months. The bacterial communities of this plant were investigated by terminal restriction fragment length polymorphism (T-RFLP) and phylogenetic analysis of 16S rRNA genes. In spite of high concentration of nitrogen and phosphorus as well as organic carbon, removal efficiency of chemical oxygen demand, total nitrogen, and total phosphorus was 98%, 93%, and 95%, respectively. Bacterial community at the initial operation stage was clearly distinguished from that of the stable operation stage. The most predominant phylum in the sample of stable stage was Bacteroidetes. Major population of operation period was Haliscomenobacter, Sphaerotilus, and candidate division TM7, which were classified as filamentous bacteria. However, sludge bulking caused by these bacteria was not observed. The population that has a close relationship with Haliscomenobacter increased during the stable operation stage, emerging as the most predominant group. These results suggest that the filamentous bacteria participated in nutrient removal when using rotating biological contactor and tapered aeration reactor.

• Culinary science and hospitality research
• /
• v.11 no.4 s.27
• /
• pp.77-91
• /
• 2005

The aim of this study was to determine what kinds of an effect on dietary behaviors of elementary school students in seoul by gender. So this survey is classified into nutrition knowledge, food habit dietary behaviors. Nutrition knowledge is different from gender, male is scoring 6.90 out of 10 and female is scoring 7.03 out of 10. Food habit is also different from gender, male is scoring 4.17 out of 10 and female is scoring 4.79 out of 10. Dietary behaviors also female is better than male. This result shows that food service should be more highly satisfied with the food service quality than the food service quantity.

• Korean Journal of Plant Tissue Culture
• /
• v.25 no.4
• /
• pp.257-261
• /
• 1998

The repeated subcultures of in vitro plant materials in wasabi became highly vitrified and the capacity for multiple shoot formation from the vitrified plant materials was very low. In order to improve the quality of in vitro propagated planting materials, the experiments were carried out using culture vessels capped with membrane filter(MF). When vitrified shoots were cultured on MS medium with 0.2mg/L BA in the vessels with MF or without MF for 60 days, the shoots in the vessels with MF did not vitrified. In contrast, the shoots grown in the vessels without MF vitrified at 65%. The stomates of vitrified leaves were circular and inflated, whereas those of normal leaves acclimatizated in the vessels with MF were ovate in shape. The hardened shoots were also cultured on MS media without sucrose containing 0.01mg/L IBA in vessels with(photoautotrophic culture) or without(control) MF. Sucrose was necessary for survival of the in vitro plantlets in the vessels without MF. After 20 days of culture, the shoots in the vessels without MF on the sucrose-free media turned yellow and died. But the shoots in the vessels with MF in the sucrose-free media produced a lot of roots. When shoots were cultured on MS medium with 2% sucrose containing 0.01mg/L IBA in the vessels with(photomixotrophic culture) or without(heterotrophic culture) MF, best growth occured in photomixotrophic culture.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.1
• /
• pp.79-90
• /
• 2006

This study was performed to investigate the dietary behaviors and food intake patterns of university students according to the obesity index(OI). The subjects were 349 students(107 males and 242 females) who were assigned to one of the following groups based on the percentage of ideal body weight: underweight(OI< 90%), normal ($90%{\leq}Ol<10%$) and overweight($OI{\geq}110%$). The dietary behaviors and food intake patterns were evaluated by questionnaires and 24 hour recall method. The results were summarized as follows. The rates of underweight, normal, and overweight students were 33.8%, 61.0%, and 5.2% respectively. The ratios of underweight was higher than overweight, especially in case of female. The 60.46% of subjects responded that they had an irregular eating habits, especially in overweight group(72.22%). The 52.44% of subjects showed skipping mealtime more than one time per day. The overweight group had a tendency to overeat themselves than other groups. The normal group had less unbalanced dietary pattern than the other groups(p<0.0019). Most subjects had a snack(96.27%). The percentage of those who drank and smoked were 86.74% and 19.54%, respectively. The smoking value was significantly higher in the overweight group(p<0.0009). The food consumption frequency by food groups was not different among the groups except instant and fast food. More than 50% subjects consumed fish, legumes & its products, and vegetables everyday. There was significantly less rate of the instant and fast food consumption frequency in the normal group(p<0.0177). The 3/4 subjects that showed the lower consumed level in RDA(< 75%) were under-nutritional state in the Fe and Ca. In case of Ca, there was a higher NAR value in the overweight group(p<0.0257) significantly, and Fe, protein, vitamin $B_1$, vitamin $B_2$, and niacin showed similar tendencies. The INQ of Fe was significantly higher in the overweight group than other groups(p<0.0335).

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.86-98
• /
• 2006

This study was conducted to investigate factors affecting bone density of food and nutrition vegetarian and non-vegetarian university students in Seoul area. Data for food habits, dietary and health-related behaviors were obtained by self administered questionnaires. BQI(bone quality index) of the subjects was measured by an Quantitative Ultrasound (QUS). The results are summarized as follows: The average height, weight, BMI and osteopenia percentage of the vegetarian and non-vegetarian male and female student were 172.61cm, 62.42kg, 20.98 and 24.2%; 175.38cm, 72.52kg, 23.71 and 16.7%; 160.47cm, 55.76kg, 21.66 and 55.9%; 161.77cm, 56.34kg, 21.53 and 37.6%, respectively. The BQI of the subjects were 101.73 and 107.43 in male student group, and 84.15, 89.64 in female student group, respectively. The BQI, Z-score value of bone density was significantly different in female group. Weight and BMI were positively related with BQI in male and female group. BQI was positively affected by nutrition supplement and negatively affected by seafood in vegetarian male student group. In vegetarian female student group, amount of meal was positively related with BQI and meal regularity was negatively related BQI. The result of this study revealed that the desirable food habits, dietary behaviors and health-related lifestyles may have a beneficial effect on bone density. They should have practically and systematically organized nutritional education on optimum body weight, good eating habits, weight bearing exercise and intakes of good quality nutrient for higher bone density level.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.3
• /
• pp.350-359
• /
• 1997

The changes in pH, acid contents and microbial counts were investigated during fermentation of Baikkimchi, a kind of Kimchi without red pepper, and the major microbial groups were also isolated and identified. Immediately after the preparation of Baikkimchi(pH 6.15, acid contents 0.03%), its major microbial group was Gram negative rods, and was composed of Pseudomonas(55%), Enterobacter(40%) and Erwinia(5%). After 2 days of fermentation at 15$^{\circ}C$, the most predominant microbial group was changed to lactic acid bacteria. Lactic acid bacteria showed 1st, 2nd and 3rd stationary phase on its growth curve in 4, 12 and 50 days of fermentation, respectively. At the 2nd stationary phase of lactic acid bacteria(pH 3.51, acid contents 0.59%), the group was composed of Lactobacillus bavaricus(55%), Leuconostoc mesenteroides subsp. mesenteroides(42.5%) and Leuconostoc paramesenteroides(2.5%), while at the 3rd stationary phase(pH 3.40, acid contents 1.10%), that was Lactobacillus plantarum(65%) and Lactobacillus brevis(35%). The physiological and biochemical characteristics identified as Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc paramesenteroides, Lactobacillus plantarum and Lactobacillus brevis showed good agreement with the current taxonomic system, but those identified as Lactobacillus bavaricus showed some disagreements. The number of yeast was decreased wit the increase in the number of lactic acid bacteria. Yeast showed stationary phase in 30 days between the 2nd and 3rd stationary phase of lactic acid bacteria, and the group was composed of only gunus Saccharomyces.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.3
• /
• pp.260-265
• /
• 2004

Volatile components of pine needle(Pinus densiflora S.) were isolated by purge & trap headspace technique and analyzed by gas chromatography-mass spectrometry(GC-MS). And then volatile components were extracted for 2 hr and 20 hr at the two different temperature settings: room temperature and 60$^{\circ}C$. A total of 61 volatile components were identified by the four different conditions. These compounds are classified into six categories in terms of chemical functionality: 35 hydrocarbons, 16 alcohols, 4 carbonyls, 2 esters, 1 acid and 3 ethers. The major components were ${\alpha}$-pinene(1.5～15.7%), ${\beta}$-myrcene(13.2～15.6%), ${\beta}$-phellandrene(l2.0～16.0%) and cis-3-hexenol(4.0～18.3%). In the comparison of the four extraction conditions, longer extraction can be effective to extract components that have a high boiling point, but proved useless in obtaining low boiling point components. As a result of these experiments under the four different conditions, the 20 hr extraction at room temperature appeared to be the most optimized condition for the analysis of volatile compounds by using the purge & trap headspace technique.

• Food Science and Preservation
• /
• v.24 no.6
• /
• pp.771-777
• /
• 2017

Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.4
• /
• pp.393-401
• /
• 1991

In order to compare the food consumption pattern of college girls on weekday and Sunday, the food intake of college girls in a district of Pusan city was analyzed through the factor analysis method. The principal results are as follows. 1. The amount of food intake on Sunday was generally larger than the average values of the food intake on weekday except for soybean & products, meats and beverage. 2. As for correlation coefficients among the intake of each food group, on weekday, positive correlation was noted among rice, potatoes, soybean & products and sea-weeds, fish & shells and fat & oil. And confectionery & sugar showed also a positive correlation to bread, while, on Sunday, vegetables, sea-weeds and meats showed a positive correlation to rice, and other cereals and eggs showed a positive correlation to bread & noodles, too. As for the relationship among rice and bread & noodles, a negative correlation was noted both on weekday and Sunday. 3. As for the factor analysis of the food intake on weekday through the correlation matrix, in the first factor, soybean & products, fat & oil, sea-weeds, rice and fish & shells showed comparatively large factor load, and in the second factor, meats, kimchi, vegetables, soybean & products, fruits and fish & shells showed large factor load. Here the first factor showed the Korean dietary life and the second factor showed subsidiary food (control nutrient) factor. In case of the food intake on Sunday, in the first factor, rice, meats, sea-weeds, soybean & products and vegetables showed large factor load, and in the second factor, fish & shells, vegetables, fat & oil, fruits and rice showed large factor load. Accordingly, the first factor and the second factor were considered to show Korean dietary pattern. 4. Nutrient intake on weekday and Sunday was substantially sufficient to RDA except for energy and iron.