• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.9-16
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• 2022

Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.707-711
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• 2008

The principal objective of the current study was to isolate a purpurogallin derivative as an oxidation product from gallic acid, in an effort to assess the anti-inflammatory effects of this compound. Purpurogallin derivative is known to be the one of the oxidation products of gallic acid. This compound has been identified as a minor chemical component in fermented tea products. It has been previously demonstrated that theaflavins, the oxidation products of catechins found in fermented tea products, exert profound antioxidant and anti-inflammatory effects. However, the biological activities of a minor chemical component in fermented teas have yet to be evaluated. Purpurogallin carboxylic acid (PCA) was identified as a major oxidation product of gallic acid from a peroxidase/hydrogen peroxide oxidation model system. The identity of the PCA was verified by $^{1}H$ NMR, $^{13}C$ NMR and MS techniques. PCA treatment significantly suppressed the generation of pro-inflammatory mediators including nitric oxide and IL-6 in lipopolysaccharide (LPS)-stimulated RAW264.7 murine macrophages. According to the nitrite assay, PCA 100, 75, and $50{\mu}g/mL$ treatment dose-dependently inhibited NO production by 57.6, 41.5, and 21.8%, respectively, in LPS-stimulated RAW264.7 murine macrophage cells. Moreover, IL-6 production was inhibited to a significant degree with PCA treatment of 100 and $75{\mu}g/mL$ at 43.1 and 23.9%, respectively. PCA treatment also significantly suppressed $PGE_2$ production at levels of 100 and $75{\mu}g/mL$. These results showed that PCA exerts inhibitory effects on the production of inflammatory mediators.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.3
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• pp.213-218
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• 2021

In this study, Kombucha, a fermented drink by adding beneficial bacteria to green tea or black tea with sugar, was classified using column chromatography, and the presence or absence of quercetin glycoside, a type of flavonoids, was confirmed through TLC. In addition, the anti-pollution effect of protecting and improving the skin from pollution was confirmed using the fraction. Keratinocytes were treated with K-QG to confirm the cell viability, showing a survival rate of 90% or more up to a concentration of 100 ㎍/mL, and the cell viability by benzo[e]pyrene and fine dust stimulation to see the anti-pollution effect was measured. At 100 ㎍/mL, the improvement rates were about 68.79% and 50.68%, respectively. In addition, as a result of confirming the expression of AhR activated by benzo[a]pyrene through Western blot, it showed an inhibition rate of about 31.08% at 100 ㎍/mL compared to the control group. Through the results of this study, K-QG is thought to be valuable as an anti-pollution functional material, protecting and improving skin irritated from benzopyrene and fine dust.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.197-215
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• 2003

This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samlpes were divided into two groups, the emulsifier-enzyme added group and the control, and stored fur 4 days at 2$0^{\circ}C$. Moisture content was measured by the air oven method; the Hunter's cole. values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.5
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• pp.1913-1917
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• 2015

Background: Oesophageal squamous cell carcinoma (ESCC) is endemic in the Eastern Anatolian region of Turkey. The present study was performed to identify risk factors for ESCC that specifically reflect the demography and nutritional habits of individuals living in this region. Materials and Methods: The following parameters were compared in 208 ESCC patients and 200 control individuals in the Eastern Anatolian region: age, sex, place of living, socioeconomic level, education level, smoking, alcohol intake, nutritional habits, and food preservation methods. Results: The mean age of ESCC patients was 56.2 years, and 87 (41.8%) were 65 years-old or older. The ratio of women to men in the patient group was 1.39/1. ESCC patients consumed significantly less fruit and yellow or green vegetables and more hot black tea, 'boiled yellow butter', and mouldy cheese than did control individuals. Residence in rural areas, smoking, and cooking food by burning animal manure were also significantly associated with ESCC. Conclusions: The consumption of boiled yellow butter and mouldy cheese, which are specific to the Eastern Anatolian region, and the use of animal manure for food preparation were identified as risk factors in this region. Further studies are required to potentially identify the carcinogenic substances that promote the development of ESCC in this region.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.39-52
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• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.83-83
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• 2011

나노섬유는 마이크로 섬유에 비해 $10^3$배 정도의 넓은 표면적을 가지며, 다른 섬유와 비교하여 유연성, 투습성과 같은 특성이 우수하다. 나노섬유의 제조방법은 여러 가지가 있으나, 상용화의 가능성, 적용 고분자의 다양성, 제조공정의 단순성, 다양한 제품기술에의 응용성 등을 고려하여 선택하여야 한다. 나노섬유의 제조기술은 방법에 따라 전기방사, 복합방사, 멜트블로운 공정, 에어레이드 공정, 습식 공정 등으로 나눌 수 있다. 전기방사 등 나노섬유를 대량생산하여 상용화하려는 노력을 지속적으로 하고 있으나 나노섬유의 염색가공에 관련되어 기술적 한계로 제품전개에 많은 어려움을 겪고 있다. 그리하여 본 연구에서는 나노섬유 단독으로 제품화하기에는 강도 등의 문제로 PET에 워터펀칭한 복합소재로 개발하여 900nm 이하의 나노섬유에 대한 최적의 날염조건과 현장적용 생산기술을 개발하고자 하였다. 나노섬유 복합소재에 대하여 Brown, Red, Blue, Black 색상의 안료와 Urethane, Rubber, Acrylic, Eco Binder를 사용하여 날염 실험하였으며, 최적의 조건으로 현장생산에 적용하여 생산하였다. 안료의 고착성을 높여 날염성과 염색견뢰도를 증진시키기 위하여 원적외선 열처리기를 개발하여 현장생산에 접목시켰다. 원적외선 열처리기는 벙커C유 또는 가스 등을 사용하는 텐터나 증열기와는 다르게 전기를 에너지원으로 하여 원적외선 램프를 이용한 건열시스템의 형태로 저공해 및 그린 형태의 열처리기 시스템으로, 섬유에 대한 원적외선의 조사거리, 원적외선 램프의 간격, 적용 온도, 원단이송 속도 등에 따른 최적의 원적외선 열처리기 날염조건을 설정하였다. 바인더에 따른 날염성은 우레탄계 바인더를 사용하였을 경우에 가장 선명하고 깊은 색상을 보였으며, 아크릴계 바인더의 경우가 가장 낮은 색상을 보였으며 염색견뢰도는 대체적으로 양호한 결과를 얻었다. 그리고, 최근 환경적인 추세에 맞추어 에코 바인더를 사용하여 날염한 결과 염색성과 내구성 등은 우레탄계와 아크릴계 바인더의 중간 정도의 결과를 보였다.

• Korean Journal Plant Pathology
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• v.13 no.1
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• pp.22-29
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• 1997

Etiological and ecopathological studi88888es on the leaf blight of kiwifruit (Chinese gooseberry), a disease newly found in 1993 in Korea, were carried out in this experiment. The leaf blight symptom was prevalent in the southern area of Chonnam Province where kiwifruits were widely cultivated. The disease occurred from July to fall, causing early defoliation of kiwifruit vines. Small brownish circular or irregular lesions appeared initially on the leaves, starting from the marginal leaf areas, and enlarged. Afterwards small grayish black granules (acervuli) were formed on the lesions. The color of old lesions changed to grayish brown or grayish white. The causal fungus was identified as Pestalotiopsis menezesiana (Bress. & Torr.) Bissett according to its morphological characters and pathogenicity (pathogenic to Chinese gooseberry and grapevine, but not to other hosts of Pestalotiopsis spp.such as tea, apple, persimmon, and chestnut). As P. longiseta and P. neglecta were reported recently in Japan as pathogens causing similar blight symptoms in kiwifruit, P. menezesiana is a new leaf blight pathogen in kiwifruit. Development of the disease was stimulated by wounding, prevailing wind, and drought. The causal fungus was proven to be overwintered in the diseased leaves on the ground surface.