• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.515-524
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• 2001

Differences in dietary intake of Korean Americans (KA) by the length of residence in the U.S. were studied in relation to health and disease patterns in Michigan. Of 1860 questionnaires mailed, 637 (34.3%) responded with demographics, anthropometrics, self-reported disease patterns, lifestyle, and dietary patterns (93-item FFQ developed for KA). Complete responses were available for 498 people (263 men,253 women, aged 30-87 yr), who were then divided into three groups based on the number of years lived in the U.S.: 15y, 16-25y, 26y. Age-adjusted weight, height, BMI, and waist to hip ratio were within the normal ranges and did not differ among the three groups. Chronic diseases frequently reported in men and women (age-adjusted) included hypertension (14.4%, 14.1%), digestive diseases (5.4%, 8.5%), diabetes (3.6%,4.9%), and arthritis(3.3%, 12.5%), respectively. The length of residence in the U.S. was inversely associated with the age-adjusted prevalence of digestive diseases (12.4%, 6.5%, 0.4% in men, 13.0%, 11.7%, 0% in women). The length of residence was positively associated with health consciousness, receiving regular health care, taking supplements regularly, and exercising, while inversely related to smoking. The majority favored American foods for breakfast and Korean foods for dinner. Foods frequently consumed included cooked rice (w/other grains). kimchi, coffee (w/cream and sugar),bread (white and dark), citrus juice, milk (low fat and skim), lettuce and cucumber, apple, seaweed, and soda. Intake frequency of the Korean starch food group was inversely associated with the length of residence for both men and women (p<0.001), but not with the American starch food group. Fat intake did not differ by the length of residence in the U.S. The dietary changes were associated with the length of residence and chronic disease patterns for the first generation of KA, which should be further examined 'for the subsequent generation of KA.

• Horticultural Science & Technology
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• v.16 no.2
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• pp.233-235
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• 1998

Energized-functional water (EFW) and powder (EFP) were manufactured by Kyungwon Institute of Life Science, Seoul, through a series of processes; tap water ultra-purification energy imprinting with catalysts in platinum columns mixing energy-imprinted water + activated zeolites + photosynthetic bacteria fermenting at $25^{\circ}C$ filtering EFW and/or EFP. A single application of EFP to soil under tree canopy before bud burst, combined with three EFW applications to soil during growth of 'Fuji' apples (Malus domestica Borkh.) resulted in a higher Ca concentrations in fruit skins and flesh, and lower Ca and N concentrations in leaves and shoot-bark tissues. EFW also stimulated the net photosynthesis of leaves and root activity. Soluble solid concentrations (SSC) and anthocyanin levels of fruits were also significantly increased at harvest, producing greater firmness and less core browning during storage at $0^{\circ}C$. However, there was no significant difference in titratable acidity of fruit juice between the EFW treatment and the controls.

• The Journal of Internal Korean Medicine
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• v.41 no.6
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• pp.1030-1051
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• 2020

Objective: This study investigated the measurement interval in the ultrasonographic gastric emptying test for patients with functional dyspepsia (FD) and the correlation between gastric emptying and the findings of various questionnaires. Methods: In total, 119 patients (59 patients with FD and 60 healthy controls) were recruited from July 2018 to June 2020. Gastric volume (GV) and gastric emptying half-time (T1/2) were measured by ultrasonography at fasting and again at 0, 5, 10, 15, 30, 45, 60, 90, and 120 min after meals (apple juice, 500 mL, 224 kcal), and the average half-time (average T1/2) was calculated. Questionnaires on food retention (FRQ), phlegm pattern e (PPQ), cold and heat (CHQ), deficiency and excess (DEQ), and spleen-qi deficiency (SQDQ), stomach qi deficiency pattern (SSDQ), visual analogue scale (VAS), and Nepean dyspepsia index-Korean version (NDI-K) were completed by all participants. The differences in GV and T1/2 were analyzed in participants whose maximal GV occurred at 0 min versus after 0 min. The correlation of the average T1/2 with the questionnaire scores was also analyzed after excluding erroneous data. Results: Patients with FD who took a certain amount of time to reach maximal GV after meals had a greater gastric volume up to about 30 minutes after meals, and the PPQ, DEQ, and NDI-K scores, especially for upper gastrointestinal symptoms and general weakness-related symptoms, showed statistically significant correlations with average T1/2. Conclusions: Ultrasonography can be a quantitative evaluation tool for FD. However, further studies on measurement methods based on FD physiopathology are required.

• The Korean Journal of Food And Nutrition
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• v.36 no.2
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• pp.122-128
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• 2023

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.12 no.1
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• pp.131-141
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• 2008

Background: In relation to a diagnosis of Korean Medicine, heat-cold is one of the most important indicators for evaluation. In spite of this importance, there has not been the study that tries to examine the change of indicators in an electrogastrography (EGG) according to the heat-cold patternization. Objective: The objective of this study is to establish the correlation between the heat-cold patternization and indicators of EGG by means of Standardized Questionnaire for Heat-Cold Patternization. Method: To conduct this study, we used the method as follows: Before conducting EGG, subjects were requested to give answers to the questionnaire which was developed by Kim. Before EGG, subjects were demanded to fast for more than 8 hours and then eat the test meal. Before eating the test meal(test meal: two slices of bread, 4oz of apple juice), EGG signals were detected for 30 minutes, and then subjects could eat the test meal for 10 minutes. After eating the test meal, EGG signals were detected for 30 minutes. Results: 1. There was a negative correlation between heat score and the power ratio of channel 1 and channel 2 of EGG. There was a positive correlation between cold score and the power ratio of channel 1 of EGG. 2. There was a positive correlation between heat score and pre-prandial gastric arrhythmia in the channel 1, 2 and 4 of EGG. There was a negative correlation between cold score and post-prandial gastric arrhythmia in the channel 1, 2 and 3 of EGG. 3. There was a negative correlation between heat score and normal pre-prandial gastric slow wave in the channel 1, 2 and 4 of EGG. There was a positive correlation between cold score and normal post-prandial gastric slow wave in the channel 3 of EGG. Conclusions: From the results above, we could conclude as follows: Indicators of EGG and cold score presented a positive correlation, and heat score displayed a negative correlation. As a result, to apply EGG to a diagnosis of functional indigestion, the application of EGG to subjects who have heat patternization would increase the reliability of a diagnosis.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.475-482
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• 2011

From an analysis of the daily consumption per capita (g/capita/day) in the existing dataset of the Korea National Health and Nutrition Examination Survey 2008, the top seven fruit and vegetable juices (apple, grape, mandarin, orange, pineapple, pomegranate and tomato) commercially available on the Korean market were selected and analyzed. These juices showed a wide range of levels of total phenolics, total flavonoids, and antioxidant capacities. The daily per capita intake of total phenolics from juice consumption was 11.70 mg gallic acid equivalents and that of total flavonoids was 1.65 mg catechin equivalents. The daily per capita intakes antioxidant capacities were 10.42 mg vitamin C equivalents (DPPH assay) and 13.21 mg vitamin C equivalents (ABTS assay). Daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the compositional content and the daily consumption of fruit and vegetable juices.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.368-374
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• 1999

This study was designed to investigate effects of pulsed electric field (PEF) treatment on physiological changes of microbial cells, using domestically fabricated pilot scale PEF device. The effect of non-thermal PEF treatment on physiological characteristics of microorganisms was determined by salt resistance, the amount of UV absorbents, cell staining, recovery rate of defected cells, and changes in structure of cell membrane. Salt resistance of Escherichia coli, Bacillus subtilis and Rhodotorula minuta was examined after PEF treatment at 40 kV/cm, 84 pulse, $10{\mu}s$ pulse duration. Approximately $1\;log_{10}$ cell number of viable microorganisms was decreased by addition of salt. PEF treatment significantly increased the amount of UV absorbents at 260 and 280 nm because of leakage from damaged cell membrane by PEF treatment. Although three kinds of microorganisms treated by PEF were difficult to be observed due to their cell membrane damage, untreated cells were clearly observed by a microscope. PEF-treated R. minuta was not stained by methylene blue due to cell membrane defect. When E. coli, B. subtilis and R. minuta were cultured after PEF treatment, they showed 5, 4, and 8 hr longer lag phase, respectively, compared to control, but growth rates were not affected.