• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.325-329
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• 2018

In this study, polyphenols were extracted from Angelica, which are known to have a high antioxidant content and the extraction process was optimized using the response surface methodology. The extraction yield and the total polyphenols were set as response values for the methodology. Quantitative factors in the extraction process were the extraction time, volume ratio of alcohol/ultrapure water, and extraction temperature. When considering both the main and interaction effects, the greatest influence factor on the extraction yield and total polyphenols was the extraction time. The optimum extraction time and temperature and alcohol/ultrapure water volume ratio for angelica were 2.8 h, $56.6^{\circ}C$ and 64.0 vol% respectively. The extraction yield and total polyphenols when using the conditions were calculated to be 24.6% and 8.76 mg GAE/g. respectively. Determination coefficients of regression equations for the extraction yield and total polyphenols were 81.4 and 75.4%, respectively. Also the overall satisfaction level was found to be 0.80 and the significance was confirmed within 5%.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.49-57
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• 2020

The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.389-392
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• 1986

To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

• The Korean Journal of Malacology
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• v.32 no.1
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• pp.1-7
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• 2016

The developmental stage of germ cells during oogenesis can be categorized into six stages with histological features: (1) oogonium, (2) previtellogenic oocyte, (3) initial vitellogenic oocyte, (4) early active vitellogenic oocyte, (5) late active vitellogenic oocyte and (6) ripe oocyte. The size of oocyte, nucleus and nucleolus illustrated the increase tendency but size ratio of nucleolus to nucleus was decreased during oogenesis. During oogenesis the stainability in the cytoplasm of oocyte changes from basophilic to eosinophilic in H-E stain. And egg stalk and outer jelly membrane was developed in the oocyte. These histological changes are seemed to be yolk accumulation in the oocyte and preparation process for spawning.

• Korean journal of applied entomology
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• v.41 no.2
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• pp.99-105
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• 2002

A gregarious pupal endoparasitoid Tetrastichsus sp. (Hymenoptera: Eulophidae) was reared in vitro from oviposition to adult emergence on an artificial host. The host pupal case was made using 0.02 mm-thick polypropylene film, and was filled with a diet consisting of powders of Antheraea pernyi pupa, chicken yolk, infant formula, royal jelly, and Neisenheimer's salt solution. Female parasitoids reared in the artificial host produced smaller sized progeny than those reared in in vivo, but the adults reproduced fertile offsprings. Furthermore in vitro second-generation (G$_2$) females showed more improved biological characteristics, compared with their parents. The fecundity (mean no. adult progeny), oviposition period (days), and longevity (days) of G$_2$ female were evaluated as 45.7, 7.8, and 13.8, respectively Female biased sex ratio was obtained with 76.9% female progeny. The results demonstrated that Tetrastichus sp. is a promising parasitoid for in vitro mass production.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.532-538
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• 2006

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.891-898
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• 2007

This study was carried out to determine the quality characteristics of grape jellies made with various gelling agents such as agar, $\kappa$-carrageenan, and gellan gum for consumption by elderly women. The concentrations of agar were 0.25, 0.35, and 0.45%, and those of the $\kappa$-carrageenan and gellan gum were 0.15, 0.3, and 0.4%, respectively. The color values, gelling temperatures, melting temperatures, break down rates, textural properties, and consumer acceptance of the grape jellies were measured. The average age of the subjects participating in the acceptance test was 82. The lightness of the grape jelly made with agar was the highest, and its redness was the lowest among the jellies. The gelling and melting temperatures for the grape jelly made with gellan gum were higher than those of the other jellies, and the melting temperatures were 37, 43, and $47^{\circ}C$ based on 0.15, 0.3, and 0.4% gellan gum content, respectively. The break down rate of the grape jelly made with gellan gum was the lowest among the jellies. These results indicate that the stability of the grape jelly made with gellan gum was superior among the jellies. The hardness, adhesiveness, and springiness of the grape jelly made with agar were lowest among the jellies, and the grape jellies made with agar(0.25% and 0.35%) and gellan gum(0.15% and 0.3%) had the highest consumer acceptance among the jellies. However, the gellan gum was deemed an inappropriate gelling agent with regard to the acceptability due to its sour and moldy taste as perceived by the participants.

• Bulletin of Food Technology
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• v.15 no.2
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• pp.93-99
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• 2002

고압처리로 멸균된(high-pressure- sterilized) 저산성 식품은 아직 본격적으로 시장에 나오지는 않고 있다. 그러나 고압처리로 살균시켜(high-pressure-pasteurized) 제품의 부가가치를 높인 상품들은 일부 시판되고 있다. 미국시장에는 구아카몰(guacamole),굴 등이 있고, 일본과 유럽에는 잼, 젤리, 생선제품, 육제품, 슬라이스 햄, 샐러드 드레싱, 쌀떡, 주스, 요구르트 등이 판매되고 있다. 기술이 발전되어 처리비용이 떨어짐에따라 우유나 오렌지 주스 같은 저부가가치의 제품(high-volume commodity products)에도 고압처리 기술이 적용되는 예를 보게 될 것이다.미국 FDA의 "열처리된 저산성식품은 용접밀봉된 용기(캔, hermetically sealed container)에 포장되어야 한다." 는 규정(Title 21, Part 113 of the Code Federal Regulations)은 고압처리 식품을 염두에 두고 만들어진 규정은 아니지만, 저산성식품의 고압처리 공정(high-pressure processing)은 강력한 살균력을 제공하고 있다. 따라서 위의 FDA 규정(21 CFR 113)의 모든 조항은 고압처리 저산성 식품이 상업적인 생산에 들어가기 전에 시행되어야만 하는 것이다. 그 규정의 주요 조항중의 하나는 고압처리 공정에 대한 전문적인 지식을 가진 전문가나 위원회 등에 의하여 세부적인 고압처리공정 절차를 확립하는 것이다. 공정의 전문가들은 안전성을 증명하기 위해서 적합한 과학적인 방법을 사용하여 고압처리 공정을 확립해야만 한다. 저산성 식품에 대한 고압처리 공정은 주의깊게 설정된 공정조건하에서 재현성 있게 안전한 식품을 생산할 수 있어야 한다. 살균에 대한 안전성과 재현성이 입증되면 고압에 의한 살균처리공정 설계는 일반적인 대량생산 공정으로 활용될 수 있게 된다. PP(고압처리공정)의 유효성이 보다 확실하게 입증되고 널리 활용되려면, 공정의 살균력과 일관성(uniformity)을 증명하는 미생물적, 물리적, 화학적, 공학적인 여러 분야가 통합된 검증방법이 필요하다. 전통적인 열처리 공정은 스팀열의 가열시간으로 설명이 충분하다. 물론 HPP살균에서도 시간과 온도는 주요 변수이지만, 압력에 의한 미생물살균도 고려되어야만 한다. 또한 점도, 밀도, 구성성분, pH, 수분활성도 같은 해당제품의 특성도 제품의 고압처리 살균공정, 특히 미생물의 사멸에 영향을 미칠 수도 있다.

• Proceedings of the Korean Society of Veterinary Pathology Conference
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• 2002.11a
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• pp.150-150
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• 2002

40두 규모의 농장에서 사육된 홀스타인 종, 4개월령의 수컷 송아지에서 거세 후 고열, 식욕부진, 기침 등의 증상과 함께 전신 체표 림프절의 종대가 관찰되어 백혈병으로 잠정진단 하고 도태를 권유하였으나 축주가 치료를 원해 항생제와 해열제 및 기타 대증요법을 실시한 후 치료반응이 없어 폐사하여 부검을 실시하였다. 혈액 검사상 이상핵과 다형핵을 가진 다수의 림프구 및 백혈구, 호중구, 림프구 및 단핵구의 증가가 관찰되었다. 또한 백혈병 바이러스에 대한 분리 및 PCR 검사는 음성이었다. 부검 소견으로 체표 림프절, 슬관절 부위 및 비장과 간의 종대가 관찰되었으며 비장 중심에 12x11 cm의 종괴와 폐의 전엽부 유착 및 폐문, 종격동 림프절의 심한 종대가 관찰되었다. 견갑전 림프절을 비롯하여 대퇴골 전, 서혜, 폐문, 이하림프절 등 전신 림프절의 종대 및 소성의 연한 황색의 매끄러운 절단면을 보였다. 전지 관절의 종대와 관절강 내부는 증가된 농성 활액을 보였으며 고관절 강 내에 농성 활액의 증가와 공기 노출 후 젤리양 응고를 보였다. 심장은 장액성 위축과 함께 섬외막성 점상출혈이 나타났다. 병리조직학적 소견으로 비장은 지주 주변에 미성숙형의 세포들의 침윤이 보이며 유사분열상이 다수 관찰되었고 백색 수질에도 유사분열상의 증가와 함께 림프아구성 세포들이 다수 나타났다. 이들 주요한 비정상 세포들은 다형성의 큰 핵을 가진 다양한 림프아구의 형태를 지녔으며 핵내 공포가 인정되었다. 비장의 종괴 주변에는 증식된 섬유조직으로 둘러싸여 있었으며 미세농양 형성되어 있고, 일부 석회화가 진행된 부위도 있었다. 간소엽성 중심성 울혈과 가벼운 간세포내 지방침윤, 혈관 내 림프아구 형태의 세포와 소수의 호중구가 관찰되었다. 간삼조 주변에는 가볍거나 중등도의 단핵세포의 침윤이 미만성으로 관찰되었다. 폐에서는 중등도의 기관지 폐렴과 함께 일부는 무기폐가 관찰되었으며 폐포강과 세기관지내에는 염증성 삼출물이 다량 들어 있었다. 다병소성 미세농양과 함께 괴사가 있었고 실질의 섬유화가 진행되어 있었다. 또한 중등도의 간질성 신장염과 림프절은 지주 주변에 간극 내 비정상 림프구 세포의 형태는 비장의 그것과 유사하였으며 적수와 백수의 구이 힘들며 림프소절이 증가되어 있었다. 한 시야에서 유사분열상이 6-8 개로 그 지수가 매우 높으며 이와 더불어 큰 림프구가 전반에 걸쳐 침윤되어 있었다. 주변부 동(sinus)에는 많은 물질들이 침윤되어 있으며 렴프소절내 미만성의 성상현상이 관찰되었다. 회장은 파이어판내 심한 림프구 소실이 나타났다. 이상의 소견을 바탕으로 본 증례는 산재성 송아지 백혈병으로 진단되었다