• Korean journal of food and cookery science
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• v.15 no.4
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.601-612
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• 2003

In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things. A Garlic and mug wort had been used from the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a turnip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and a beet from Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3.The most frequently consumed vegetables were vegetables for seasonings such as a garlic or stone-leek and for kimchi such as a Chinese cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(sang-sik) are very popular.

• The Korean Journal of Pesticide Science
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• v.15 no.2
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• pp.194-200
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• 2011

Diamondback moth (DBM, Plutella xylostella L.) is known as the most destructive pest of cruciferous crops worldwide. As most insecticides targeted to mainly larval stage, new insecticides which have hatching-inhibitory or ovicidal activity could be more efficient to control DBM. Therefore, we developed an easy and efficient method for screening ovicidal activity of DBM eggs using aluminum foil. The aluminum foil ($4{\times}12$ cm) coated with filtered juice of chinese cabbage leave (hereinafter called oviposition foil) exposed to 300 newly-emerged adults for 24 hours inside the rearing container. The oviposition foils were replaced every 4 days consecutively after mating, but it was better to discarded over then. Oviposition foil were divided into 6 to 12 pieces depending on egg mass volume. After dipping into test solutions for 10 seconds using faucet, oviposition foil pieces were placed into common petri dish, and then investigated hatchability. The effect of methanol solvent (50%) for 10 seconds dipping on the toxicity against DBM eggs was negligible. In addition, whether covering the petri dish or not should be dependent on nature of active compounds tested. With applying the new bioassay method, methanol extracts from 50 plants were tested the ovicidal activity to DBM eggs. Among them, four plant extracts; Angelica tenuissima root, Lycium chinense root, Cnidium officinale root and Polygala tenuifolia root, showed high ovicidal activity of over 90% control efficacy, against DBM eggs.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.110-116
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• 1997

Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed during cultivation at 1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ and 4$0^{\circ}C$ in filter sterilized Chinese cabbage juice, and then lag time and generation time at each conditions were calcurated. At 3$0^{\circ}C$, the lag time of Leu. mesenteroides subsp. dextranicum was 168 min(minutes), Leu. mesenteroides subsp. mesenteroides 204 min, Leu. paramesenteroides 612 min, Lac. bavaricus 258 min, Lac. homohiochii 228 min, Lac. plantarum 270 min and Lac. brevis 264 min. And at this temperature, the generation times of Leu. mesenteroides subsp. dextranicum and Leu. mesenteroides subsp. mesenteroides were all 36 min, Lac. bavaricus 33 min, Lac. homohiochii 39 min, Lac. plantarum 66 min, Lac. brevis 42 min and Leu. paramesenteroides 162 min. As cultural temperature was lowed from 3$0^{\circ}C$ to 1$0^{\circ}C$, all strains showed remarkable prolongations in lag time and in generation time, and the prolongations were most conspicuous in Lac. plantarum. At 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$, both the lag time and the generation time of Leu. mesenteroides subsp. mesenteroides were shorter than those of Lac. plantarum. But at 4$0^{\circ}C$, this pattern was completely inverted. As a whole lower temperatures were more favorable for the growth of Leu. mesenteroides subsp. mesenteroides, while higher temperatures were for Lac. plantarum.

• Journal of Nutrition and Health
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• v.38 no.6
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• pp.419-431
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• 2005

The prevalence of atopic dermatitis (AD) continues to increase in the industrialized countries related to Western lifestyle and dietary patterns. The purpose of this study was to evaluate the nutritional status, dietary patterns and dietary quality of AD patients. AD patients (n=50) and gender age matched healthy control (HC) were studied in case-control clinical trail. Preference and frequencies of consumption for 98 foods were estimated by questionnaires. Dietary pattern, current nutrients intake, and dietary quality were evaluated by the 3-day food records. As a result, anthropometric measurements from HC and AD patients were not significantly different. AD patients had significantly lower preference for buckwheat, some fishes (shellfish, flatfish, salmon), egg yolk, some vegetables (onion, garlic, Chinese-cabbage, radish, pepper, mushroom), coffee, and snack than those of HC had (p<0.05). AD patients had significantly lower frequency for pea, some fishes (shellfish, herring, flatfish, salmon, codfish), egg, some vegetables (spinach, pumpkin, mushroom), margarine/butter, nuts, coffee and apple juice, fried chicken, coke than those of HC had (p<0.05). The intake of vitamin $B_1$, vitamin $B_2$ (p<0.05) and vitamin E (p<0.001) of AD patients were significantly lower than those of HC. The intake for Ca and Zn of AD patients were remarkably lower than RDA for each nutrient. Moreover, AD patients' index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) of vitamin E, vitamin $B_1$, vitamin $B_2$ were lower than those of HC. AD patients' dietary quality including dietary diversity score (DDS), dietary variety score (DVS), DMGFV (dairy, meat, grain, fruit, vegetable), dietary quality index (DQI) was poor. This results indicate that atopic dermatitis patients had significantly different food preference and food frequency when these were compared with those of healthy people. The dietary diversity, dietary variety and dietary quality of atopic dermatitis patients were very limited.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1626-1631
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• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.291-306
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• 1984

The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.

• Applied Biological Chemistry
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• v.16 no.3
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• pp.146-165
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• 1973

Crop damages caused by sulfur dioxide poisoning were studied with respect to physiology of lesion, yield loss and prevention measures. The results are summarized as follows; 1. On the physiology of injury: The sulfur dioxide gas did no: affect the pH and $E_h$ values of the tested leaf juice of plants. Peroxidase activity was inhibited just after sulfur dioxide treatment but gradually recovered to normal after 10 hours. Methanolic chlorophyll solution was instantaneously and irreversibly bleached by the addition of sulfur dioxide gas with no evidence of pheophytin formation. It seems that chlorophyll forms colourless addition product or is reduced to colourless form with either sulfur dioxide gas or sulfurous acid. Chlorophyll in the chloroplast was also bleached by the sulfur dioxide treatment, as in the case of methanolic solution of chlorophyll, except that the rate of bleaching was rather slow, requiring 1-2 hours. It appears that the most inflicting cause of sulfur dioxide gas to plants may be the destruction of chlorophyll by the poisoning gas. 2. On the effects to crop yield: The crop yield losses were proportional to the concentration of inflicting sulfur dioxide gas. The order of tolerence of the crops to the sulfur dioxide gas was as follows - chinese cabbage being the most susceptible; wheat, paddy rice, barley, soybean, welsh onion, radish and chinese cabbage. The crucifer crops were generally found more susceptible than other crops studied. With respect to the growing stages of crops exposed to sulfur dioxide gas, it was found that the flowering stage was the most susceptible fellowed by panicle forming, milky and tillering in the decreasing order of susceptibility. 3. On the preventive measures of yield losses: Soil applications of potassium, wollastonite, lime or spray of lime water were effective to prevent yield losses from sulfur dioxide fumigation of paddy rice, barley, and soybeans. The most responsive treatment was lime water spray for all crops tested. In case of sulfur dioxide fumigated paddy rice, the lime water spray also increased carbon assimilation.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.17-25
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• 1970

Juice were extracted from fresh leaves of 70 species of plants growing in Korea by mincing and pressing the resulting pulp through a cotton cloth. Leaf protein concentrates could be prepared from many species of land and water plants that are at present economically unimportant. The choice of plants is of considerable important. Total-N, protein-N and pH determinations were made on the extracts, and total-N remaining in the fibre were calculated. Leaf protein concentrates were precipitated from the extracts at $75{\sim}80^{\circ}C$, and analysed total-N as protein-N of products. The present paper deals with the calculated yields of leaf protein concentrates from various plants, relations between yield of leaf protein concentrates and total-N of leaves, or pH of extracts, and the amino acid compositions of leaf protein concentrates. Results are summarized as follows. 1. Spinach and radish were the best sources of easily extractable, but good results were also obtained with indian mustard, kail, chenopod, red bean, cucumber, squash, houndberry, white flowered gourd, potato, Humulus japonicus, arrowroot and soybean as a good resources for the production of leaf protein concentrates. 2. In general, the greater the protein content of leaves the greater the yield of leaf protein concentrates. However, there are some plants difficult to make a adequate protein extraction by a simple mechanical process. 3. It was to be expected that leaf protein concentrates would be more extractable with the higher pH of extracts. There were a poor yield of the leaf protein concentrate in the pH values lower than 5.50 of the first extracts. 4. Protein content of the leaf protein concentrate shows marked differences, depending on species and season. It ranged between 29 to 80% of protein contents. However, the majority of plants yielded products containing more than 50% of protein. Products containing more than 75% of protein were obtained from two species of radish and indian mustard. Cabbage and Digitaria sanguinalis cilialis (summer) made products containing 29 to 32% of protein. 5. The amino acid composition of leaf protein concentrates was not greatly altered by species of plants. On an amino acid compositional basis, the leaf protein concentrate has a favorable balance of essential and non-essential amino acids, the only exception being methionine, which was usually low in all cases.