• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.71-80
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• 2003

Food intake patterns and iron nutritional status of male and female college students were studied based on dietary iron density. Dietary data were collected using the method of 24-hour recalls for 3 consecutive days from 106 students, and fasting blood were drawn to measure iron nutritional status indicators such as total iron binding capacity, serum iron, hematocrit, hemoglobin, and red blood cell count. Mean daily iron intakes of male and female students were 13.3㎎ and 10.0㎎, which were 107% and 63% of the RDA, respectively. However, dietary iron density were similar between male and female students as 5.9㎎/1,000㎉ and 5.7㎎/1,000㎉, respectively. The diets were divided into two groups according to iron density; high iron density group (6㎎/1,000㎉ or more) and low iron density group (less than 6㎎/1,000㎉). The students in high density group had lower intakes of energy, especially fat, than those in low density group. Female students in high density group showed significantly higher intakes of iron, and non-heme iron and folate than those of low density group. The students in high density group consumed more rice, hamburger, and eggs, while those in low density group consumed more Ra-myon and alcoholic beverages. The students in high density group consumed greater proportions of iron from plant-origin foods. Vegetables, legumes and seasonings were the food groups that female students in high density group consumed significantly more than those in low density group. Also the percentages of female students with iron deficiency were higher in low density group. These results suggest that diet with high iron density is important to improve iron nutritional status of women, and further research about the effective way to increase iron density in our diet is needed.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.1-7
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• 1990

The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from $55^{\circ}C$, and was higher value in all temperature range. Amylose of chestnut starch was leached more than that of acorn to $90^{\circ}C$. and reversely from $90^{\circ}C$ to $100^{\circ}C$. The blue value and amylose content of acorn and chestnut starches were 0.464, 0.440 and 24.8%, 22.5 respectively. According to Brabender Amylogram, gelatinization temperature and peak. hot and cold viscosity were $68.5^{\circ}C$, 1010, 910, 1470 BU for acorn and $63.7^{\circ}C$, 1480, 1000, 1080 BU for chestnut. Peak temperature and gelatinization enthalpy were $67.0^{\circ}C$ 3.64 cal/g for acorn, and $66.0^{\circ}C$, 2.82 ca1/g for chestnut. X-ray diffraction patterns of two starches were A-types but chestnut had some B-type character.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.271-277
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• 2014

The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.129-135
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• 2013

The objective of this research was to investigate physicochemical properties of waxy sorghum flours by different milling methods (pin mill and ultra fine mill). Four different sorghum flours were used for the experiments ; PWS (pin milled whole sorghum flour), PS (pin milled sorghum flour without bran), UFWS (ultra fine milled whole sorghum flour), UFS (ultra fine milled sorghum flour without bran). The contents of crude ash and total dietary fiber were the highest in PWS. Amylose content of pin milled sorghum flour was higher than that of ultra fine milled flour. The mean particle size of pin milled flours was six times lager than ultra fine milled flours. The L values of UFS and UFWS were higher than those of PS and PWS, whereas a and b values were higher in PWS. The water binding capacity was highest in UFWS, and solubility was higher in PS and UFS. Swelling power of flours was highest in UFS. The damaged starch content was higher in PS and UFS, which means damaged starch of sorghum flours significantly affected by polishing than milling method. The pasting properties were higher in the pin milled flours. Initial pasting temperature of pin milled flour was ranging from 70.5 to $73.1^{\circ}C$, which are higher than ultra fine milled flour ($68.6^{\circ}C$). The contents of total polyphenol were higher in PWS and UFWS than those of PS and UFS, there was no difference between the two milling methods. The results of this study indicate that physicochemical properties of sorghum flour were affected by milling methods as well as bran.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.306-312
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• 1995

In order to know properties in rice starch during storage of rice, rice starch from stored rice(stored at $5^{\circ}C$, R.H. 65% and $30^{\circ}C$, R.H. 85%, for 16 weeks) used in this experiment. Water binding capacity of rice starch increased for 8 weeks, and then it decreased. As the storage period took longer, swelling power and solubility, optical transmittance, blue value, total amylose content and soluble amylose content decreased. For the same periods, changes in rice starch from stored rice$(30^{\circ}C$, R.H. 85%) were made more than those in rice starch at $5^{\circ}C$, R.H. 65%. The granule shape of rice starch, irrespective of storage periods and conditions, didn't make a significant difference. The relative crystallinity of the rice starch by X-ray diffraction didn't distinctly changed till the second week. But, at the fourth week, that by X-ray diffraction significantly decreased, and then slightly decreased. As the storage period took longer, gelatinization temperature, melting temperature and melting enthalpy measured by DSC got higher, but gelatinization enthalpy got lower. For the same storage period, gelatinization temperature, melting temperature, gelatinization enthalpy and melting enthalpy of rice starch stored at $30^{\circ}C$, R.H. 85% made changes more than those of rice starch stored at $5^{\circ}C$, R.H. 65% did.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1026-1032
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• 1996

The effects of steeping temperature $(7^{\circ},\;15^{\circ},\;20^{\circ}\;and\;30^{\circ}C)$ and steeping time $(2{\sim}14\;hr)$ on the physicochemical properties of milled rice (variety; Chucheongbyeo) were investigated. The pH of the steep water decreased as the steeping time increased, which was more pronounced at higher steeping temperature. The solid loss was about 4.0% during steeping. The contents of protein, fat and ash decreased during steeping, which was greater at elevated temperature. The lightness of rice was slightly increased, and the yellowness was decreased upon steeping. The water-binding capacity of rice was increased during steeping at above $15^{\circ}C$. The slight increase of the swelling power of rice at $80^{\circ}C$ was observed upon steeping. The maximum wavelengh for the rice flour-iodine complex was moved to a higher wavelengh, but X-ray diffraction patterns remained constant regardless the steeping conditions. The pasting properties of rice flour (10%) by amylograph indicated that the peak viscosity increased as the steeping time was increased at all steeping temperatures. The steeping resulted in the greater breakdown and the 1ower setback. The log peak viscosity showed a linear relationship with the steeping time. The activation energy and $Q_{10}$ value for the visciosity increase rate was 2, 320 cal/mole and 1.14, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1031-1037
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• 2007

Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of protease that were analyzed, protease (KMF -G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF-G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 mg/g and the hydrolysate content was 11.707 mg/g. Based on the results, it was determined that the addition of 0.02% protease (KMF -G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.589-596
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• 2004

This study was performed to investigate the anthropometric data, serum profiles, and nutrient intakes of high school students who are living in Seoul. Anthropometric data showed that mean height and weight were 174.1 cm and 66.6 kg in 99 male and 161.4 cm and 54.0 kg in 116 female students. Mean BMl for male and female students were 21.9 and 22.3 kg/$m^2$, and subjects with BMI > 25 kg/$m^2$ were 14 and 7%, respectively. Total cholesterol, HDL- and LDL-cholesterol of subjects were 149.6$\pm 3.1,\; 46.4 \pm 1.3,\; 86.4 \pm 2.3$,/TEX> mg/dl for males and 169.2 $\pm 3.1,\;50.7 \pm 1.0,\; 100.9 \pm 2.7 mg/dl$ for females, respectively. Hemoglobin (Hb) and total iron binding capacity (TIBC) were 12.8 $\pm 0.1 g/dl, \;437.3 \pm 7.2\mug/dl\; in\; male\; and\; 11.9 \pm 0.1 g/dl,\; 439.4 \pm 5.7\mug/dl$ in female, respectively. Based on Hb classification, 45.6% of male and 45.0% of female students fell into anemic condition. Intakes of energy, Ca, Fe, Zn, riboflavin, and folate were below the Korean RDA. In particular Ca (male and female, respectively, 64.6 and 64.3% RDA) and Fe (male and female, respectively, 78.6 and 64.3% RDA) intakes were extremely low. Serum triglyceride was positively significantly correlated with weight (r =0.22), BMI (r =0.279), waist circumference (WC, r =0.235), triceps skin-fold thickness (TSF, r =0.197) and obesity index (OI, r =0.279). Hb concentration was positively correlated with height (r + 0.387), weight (r =0.349), BMI (r =0.191) and waistlhip ratio (WHR, r =0.380). As for the correlation between serum profiles and nutrient intakes, the Hb concentration was positively correlated with energy (r =0.163), protein (r =0.149), Na (r =0.153), vitamin A (r =0.165), thiamin (r =0.201) and niacin (r =0.192, p < 0.01). These result suggest that the prevalence of Ca and Fe deficiency of student is high and dietary guideline for prevent anemia in this age needs to contain the adequate intake of energy and its related vitamins.

• Journal of the Korea Concrete Institute
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• v.29 no.1
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• pp.109-116
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• 2017

The present study concerns quantitative assessment of chloride extraction, repassivation and structural behavior of concrete. Concrete specimen ($160{\times}160{\times}1000mm$) was fabricated with 3 steel bar located in the middle with 20 mm of the cover depth, containing 5.0% of chloride to accelerate corrosion process, then to be subjected to electrochemical treatment. The current density accounted for $750mA/m^2$ at 2, 4 and 8 weeks. As a result, it was found that an increase in the duration of the treatment resulted in an increase in the chloride extraction, accounting for 64.7-83.7% for the specimen at 8 weeks treatment. It implies that a portion of bound chlorides would turn free to be removed, considering the binding capacity of cement about 50-60% to total ones. Even after the treatment, the corrosion was still active; the corrosion rate was $6.5mA/m^2$ and 330 mV vs. SCE in the potential. For structural behavior, the maximum load was increased by corrosion on the steel bars, which was subsequently lowered by the treatment, but still higher than for control.