• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.710-720
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• 2020

This study was conducted to compare the quality characteristics of firm tofu (coagulant calcium chloride, CaCl2 used) made from eight imported and four domestic soybeans selling in Korean markets. The 100-seed weight of soybeans imported from China and Seonpung cultivated in Korea was the highest at 33.23 g and 32.51 g, respectively. Soybeans imported from the USA (bulk type) showed the lowest at 16.12 g, followed by Ukraine at 16.94 g, and Brazil at 18.51 g. The range of protein and fat in the 12 soybeans was 37.08~41.36% and 18.35~22.17%, respectively. The isoflavone contents were the highest in Daepung2 cultivated in Korea at 3,764.10 ㎍/g and the lowest in soybeans imported from Brazil at 1,439.85 ㎍/g. Tofu yield among the samples was in the following order: Seonpung (235.2%), China (232.0%) Daepung2 (228.7%), Daechan (225.7%), and Brazil (208%). Tofu made with soybeans cultivated in Korea (including from China) showed a higher yield compared to that made from soybeans from seven other countries. In the analysis of the correlation of quality factors of tofu, the hardness of the tofu was correlated with 100-seed weight (r=0.676⁎) and protein content of the soybeans (r=0.837⁎⁎). Tofu yield was correlated with 100-seed weight (r=0.748⁎⁎) and protein content of the soybeans (r=0.583⁎).

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.1
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• pp.32-37
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• 1985

Effects of straw mulching on growth of shoot and root of Panax ginseng, soil physical and chemical characteristics were investigated. Straw mulching increased root yield, stem length, leaf area and decreased defoliated plant rate and missing root rate. Percent solid phase and soil hardness decreased, and porosity, percent air phase and percent liquid phase increased under straw mulch. It increased soil water content and decreased soil temperature especially in the rear side of the bed. Available soil phosphorus (very harmfully in some case), exchangeable potassium, organic matter increased while exchangeable calcium decreased and the lowering of pH was retarded under mulch. Straw mulching greatly reduced need population, prevented soil covering on the lower side of leaves and eliminated solings to plants, bed sides and on bed top.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.117-124
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• 2000

Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto($S_1$), 2% garlic Natto($S_2$), 2% ginseng Natto($S_3$) and blacksoybean Natto($S_4$) were prepared. The proximate composition revealed the most moisture content in $S_2$among the all samples. The most crude protein, crude fat and ash were found in $S_4$. The non-fibrous and fiber contents were the most in $S_1$and $S_3$. In the texture characteristics, hardness and gumminess were the highest in $S_4$. The highest springness and cohesiveness were found in $S_1$. Adhesiveness and chewing were the best in $S_2$and $S_3$. The minerals composition revealed the most calcium content in $S_3$among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91~48.47%). In the sensory evaluation, $S_3$showed the best preference, appearance and color. In the aspects of taste and texture, $S_4$was mostly preferred. Flavor and viscosity of $S_2$were the best among the all samples. The general soybean Natto($S_1$) without any addition showed low values in most examinations and tests. In the sensory evaluation, $S_3$has the best overall acceptability among the all experimental Nattos.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.500-506
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• 2014

This study investigated the effects of NaCl replacers (KCl, $CaSO_4$, and $MgSO_4$) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile $CaSO_4$ treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers, $MgSO_4$ treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and $MgSO_4$ treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of $CaSO_4$ also manifested harder and less adhesive than control (p<0.05), but the textural properties of $CaSO_4$ treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and $CaSO_4$ influenced negative effects on pork patties. In contrast, $MgSO_4$ showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that $MgSO_4$ was an effective Na-replacer in meat product formulation.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.825-832
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• 2006

The effect of alginate coating in combination with an anti-browning agent on increasing the post-cutting shelf life and improving the quality of minimally processed apple cubes was studied during storage at room temperature for 5 days. A simple coating technique involving the chemical cross-linkage of alginate by calcium was used. Statistical-based experimental designs were applied to improve the quality of the alginate-coated apple cubes (ACAC). Plackett-Burman design was first used to determine the main factors influencing the preservation of the original weight, color, and texture of ACAC. Among these variables, alginate concentration ($X_1$), dipping time ($X_2$), and dipping temperature ($X_3$) significantly influenced the ACAC weight and color (confidence levels above 90%). Subsequently, the effects of the 3 main factors were further investigated by a central composite design. The polynomial models developed by response surface methodology were adequate to describe the relationships between the studied factors and the responses. Overall optimization conducted by superimposing the curves of the responses enabled the determination of an optimal range of the independent variables in which the five responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to $X_1=2.98%$, $X_2=0.85\;min$, and $X_3=55^{\circ}C$ and under these conditions the model predicted weight loss=0.522%, relative hardness=1.517, ${\Delta}E=1.423$, browning inhibition=93.403%, and ${\Delta}L=0.158$.

• Journal of environmental and Sanitary engineering
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• v.19 no.4 s.54
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• pp.76-81
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• 2004

From September 1, 2003 to November 30, 2004, 20 mineral water wells were selected for some area in east Europe and the study on their water quality was analized. It revealed that mineral water contained considerable quantity of magnesium ions which helps the smooth activities of vascular muscles, nervous systems and protects skins from allergic reactions. It also lowers cholesterol level and contains high concentration of calcium ions which is one of the vital components of teeth and bone like phosphorus. Thus it is concluded that it is not qualified as boiler feed water as it has overall high degree of hardness by the presence of four times content of $Mg^{2+}\;and\;Ca^{2+}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.2
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• pp.114-121
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• 2014

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.840-846
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• 2003

Physiochemical and sensory properties of muskmelon pickles were investigated under salting condition using deep seawater salt, sun-dried salt and purified salt. The changes of weight, shrinkage rate salinity and pH of muskmelon during salting time were almost nothing shown. Turbidity of pickle juice was the highest in salt solution using sun-dried salt and was almost nothing shown in deep seawater salt and purified salt. Solid content of pickle juice was higher in pickle juice using sun-dried salt than deep seawater salt and purified salt. The calcium content of muskmelon salted by deep seawater salt and sun-dried salt were increased to 4.3 times and 3.7 times, respectively. Hardness became a little higher on muskmelon using deed seawater salt ann sun dried salt than purified salt. In organoleptic result, color, flavor, taste, texture and overall palatability of muskmelon salted by deep seawater salt became higher in other salt solution (sun-friend salt and purified salt).

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.157-157
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• 2017

Titanium and its alloys that have a good biocompatibility, corrosion resistance, and mechanical properties such as hardness and wear resistance are widely used in dental and orthopedic implant applications. They can directly connect to bone. However, they do not form a chemical bond with bone tissue. Plasma electrolytic oxidation (PEO) that combines the high voltage spark and electrochemical oxidation is a novel method to form ceramic coatings on light metals such as titanium and its alloys. This is an excellent reproducibility and economical, because the size and shape control of the nano-structure is relatively easy. Silicon (Si), manganese (Mn), and magnesium (Mg) has a useful to bone. Particularly, Si has been found to be essential for normal bone, cartilage growth and development. Manganese influences regulation of bone remodeling because its low content in body is connected with the rise of the concentration of calcium, phosphates and phosphatase out of cells. Insufficience of Mn in human body is probably contributing cause of osteoporosis. Pre-studies have shown that Mg plays very important roles in essential for normal growth and metabolism of skeletal tissue in vertebrates and can be detected as minor constituents in teeth and bone. The objective of this work was to study nucleation and growth of bone-like apatite formation on Ti-6Al-4V in solution containing Mn, Mg, and Si ions after plasma electrolytic oxidation. Anodized alloys was prepared at 270V~300V voltages. And bone-like apatite formation was carried out in SBF solution for 1, 3, 5, and 7 days. The morphologies of PEO-treated Ti-6Al-4V alloy in containing Mn, Mg, and Si ions were examined by FE-SEM, EDS, and XRD.