• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.265-270
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• 2008

This study examined the effects of treating green tea leaves with ozonated water by evaluating pesticide residue levels and catechin content. The pesticide residue levels of tea leaves treated with carbendazim, captain, diazinon, fenthim, dichlorvos, and chlorpyrifos ranged from 43.2 to 48.2 ppm. For leaves treated by soaking or watering with tap water, or with 0.25 ppm of ozone water for 30 min. Pesticide residue levels were reduced by 24.0-30.2%, 30.3-33.6%, 52.4-70.5%, and 65.5-80.2%, respectively. No major differences in catechin content were observed in the leaves according to the soaking and rinsing treatments using ozonated or tap water.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.19-27
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• 1971

This experiment was conducted as a preliminary test to invent the quick ripening process for soysauces. The bran koji extract of 2 kinds of mold (Asp. niger and Asp. sojae) was used as enzyme sources in order to improve the rate of enzymatic conversion of raw materials and shorten the ripening period of soysauces. Soybean koji (inoculated Asp. sojae) and steamed soybean were enzymatically decomposed for 8 hours at $40^{\circ}C$, pH 4-6 with stirring at a rate of 1500 rpm. After the enzymatic treatment, soysauces were fermented by 4 kinds of processes with the above-mentioned salt tolerant microorganisms inoculated. After 4 weeks, sensory evolution for these soysauces products and analysis of chemical components were carried out. The results obtained were summarized as follows. 1. Soysauces prepared from decomposed koji by Asp. niger enzyme complex showed higher extractables, such as total nitrogen, amino nitrogen, pure extract and reducing sugar, than any other procedure. Extracted amounts of each components of soysauces prepared from this process during 1 month were similar to those of soysauces made from general procedure (control) for 5 to 6 months. 2. According to sensory evaluation, soysauce prepared from decomposed koji also showed best taste and were similar to that of soysauces prepared by general method for 6 months.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.305-312
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• 2010

The effects of dietary supplementation with Kalopanax pictus branch, leaves, and extracts on performance, proximate composition, pH, total phenol and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, cholesterol and fatty acid composition of chicken meat. Broiler chicks were fed for 5 weeks with a diet containing 5% Kalopanax pictus branch (T1), 2% Kalopanax pictus leaves (T2), and 5% Kalopanax pictus extracts (60% leaves + 40% branch) (T3). T1 and T3 resulted in much better feed conversion than T2. In proximate composition, crude fat of chicken meat was increased, but not signi-ficantly (p>0.05) in Kalopanax pictus-supplemented diets than control diet. Total phenol contents and DPPH radical scavenging activity were significantly increased (p<0.05) by the dietary-supplementation with Kalopanax pictus branch and leaves compared to the control diet. Total and high density lipoprotein cholesterols of treatment groups were higher than the control group, and control group low density lipoprotein cholesterolwas higher than treatment groups (p<0.05). Especially, T3 was significantly (p<0.05) more effective in improving cholesterol compared to other treatment groups. The treatment groups (especially T3) showed significantly higher total fatty acid and unsaturated fatty acid compositions compare to the control group.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.523-530
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• 2019

This study was performed to develop Sulgidduk prepared with different levels (0, 3, 6, 9 and 12%) of defatted mealworm powder and to evaluate the characteristics of this Sulgidduk. We performed an assessment of color values, mechanical properties, general compositions and branched amino acids of Sulgidduk prepared with different levels of defatted mealworm powder. For the color values, the lightness(L) was decreased with increased amount of defatted mealworm powder, while the redness(a) and yellowness(b) were relatively increased. For the mechanical properties, the hardness and gumminess were significantly increased according to the increased amounts of defatted mealworm powder, but the chewiness, springiness and cohesiveness showed significant differences. For the sensory evaluation, the overall quality of Sulgidduk prepared with 6% defatted mealworm powder (MS-6) was higher as compared with that of the other Sulgidduk samples. For the general composition, the moisture and crude ash contents of MS-6 did not shown differences, while the crude protein was higher than those of the control, and the carbohydrate content of the control was higher than that of the MS-6. The contents of branched amino acids (valine, leucine and isoleucine) of MS-6 were higher than those of the control. Therefore, it was concluded that MS-6 could be a protein rich food as a good source of branched amino acids such valine, leucine and isoleucine.

• The Transactions of the Korea Information Processing Society
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• v.7 no.11
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• pp.3408-3416
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• 2000

This paper proposes an efficient method for improving the performance of a general regression neural network by using the feature to the independent variables as the center for partern-layer neurons. The adaptive principal component analysis is applied for extracting, efficiently the fcarures by reducing the dimension of given independent variables. In can acluevc a supertor property of the principal component analysis that converts input data into set of statistically independent features and the general regression neuralnetwork, espedtively. The proposed general regression neural network has been applied to regress the Solow's economy(2-independent variable set) and the wie elephone(1-independent vanable set). The simulation results show that the proposed meural networks have better performances of the regressionfor the lest data, in comparison with those using the means or the weighted means of independent variables. Also,it is affected less by the number of neurons and the scope of the smoothing factor.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.653-659
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• 2003

A 20 MHz pulsed NMR systems was employed to discriminate the geographical origin of soybeans and black beans (yak-kong) from Korea and foreign countries. Crude fat contents measured by soxhlet method were significantly (p<0.05) different between domestic and imported soybeans. Moisture and crude protein contents, measured by AOAC, were significantly different between domestic and imported black beans. In soybeans, values by solid fat content method and Carr-Purcell-Meiboom-Gill (CPMG) method using 20 MHz pulsed NMR showed the significant difference among soybeans from various the geographical origins. In black beans (yak-kong), NMR values measured by NMR except $T_1$ SR pulse sequence revealed the significant difference by the geographical origins. The habitat of soybeans and black beans could be identified by canonical discriminant analysis of chemical composition with $70{\sim}91.7\;%$ accuracy. Low field NMR data followed by discriminant analysis, however, granted the 100% of accuracy for classification of soybeans.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.341-345
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• 2014

Fate of fenarimol, chlorothalinol, and ethoprophos sprayed to control disease and pest was studied in a agroforest culture field of Jangsu-gun, Jeollabuk-do, Korea. Concentrations of fenarimol, chlorothalinol, and ethoprophos in runoff water ranged mostly to 0.2 mg/L at the first rainfall-runoff event. And then was rapidly decreased than detection limit at 60 days after the application. The fenarimol and chlorothalonil residue in soil was dissipated to below detection limit at 30 days after the application. But ethoprophos was decreased to below detection limit at 135 days after the application. The concentrations of experimental pesticides were highly detected in agroforest culture field than in open culture field. It is assumed that experimental pesticides were strongly adsorbed by organic matter such as fulvic acid and humic acid.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.300-308
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• 1972

For the purpose of utilizing agricultural waste products for animal feeds, chemical analysis of some important agricultural wastes in Korea and enzymatic hydrolysis of rice hull were undertaken and summarized as follows: 1) Rice hull and straws of rice, barley and wheat were analyzed for their proximate principles and carbohydrate composition. 2) A strain of Aspergillus niger was selected as having the highest productivity of rice hull decomposing activity among many species of molds. The optimum conditions for the culture on washed wheat bran were. 3 days of culture period, 55% moisture content and neutral pH and one hour was proper for the extraction of enzymes. 3) The extent of hydrolysis of xylan and rice hull by a crude enzyme preparation from this strain was 63% and 7%, respectively, and the optimum pH for its activity was 4.0 and 4.5, respectively. 4) Enzymatic hydrolysis of rice hull was generally suppressed by gamma-ray irradiation ($0.5{\sim}5\;Mrad$, in dry state), but the effect was less by irradiation in wet state.

• Bulletin of Food Technology
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• v.11 no.4
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• pp.88-92
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• 1998

감미료는 일반적으로 단맛을 내는 물질로만 알려져 있지만, 그 외에도 최종제품의 전체적인 맛, 조직감, 저장성, 가공적성에도 영향을 미치는 등의 여러 가지 특성을 갖고 있다. 이러한 감미료 성분들은 실제로 단맛을 나타내지 않는 유류나 스낵, 조미료에도 함유되어 있는 필수적인 성분으로서 그 특성들은 매우 중요하다. 현재 사용되고 있는 다양한 감미료 이외에도 이용가능성이 높은 감미료들이 많이 개발되고 있기 때문에 어떤 제품에 대하여 가장 적합한 감미료를 선택하는 것도 괘 어려운 일이 되고 있다. 따라서 식품공학자들은 개개 감미료들의 특성을 잘 파악하여 감미료 선택에 신중을 기해야 한다.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.04a
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• pp.315-316
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• 2000

유해한 작업 환경지역, 공장밀집 지역 또는 주변 주거 지역의 대기에서 발생하는 악취성분 및 휘발성유기화합물은 환경규제 물질로 분류되고 국내적으로도 이들의 검출 및 정확한 정량적 분석을 위한 연구가 활발하게 진행되고 있다. 일반적으로 이들 성분들은 대기중에 미량으로 존재하기 때문에 흡착관 및 canister등에 의한 시료의 포집을 행하고 이들 분석시료를 실험실에서 저온농축과정을 거쳐 GC/FID 혹은 GC/MS등을 사용하여 정량분석을 실시한다. (중략)