• 한국작물학회지
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• 제58권4호
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• pp.432-438
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• 2013

This study was conducted to compare seed viability among 42 species after ten years of storage in the midterm storage complex ($4^{\circ}C$, 30-40% RH) at the National Agrobiodiversity Center (NAC) Korean genebank maintained by the Rural Development Administration (RDA), Republic of Korea and to suggest the relative seed longevity and suitable monitoring intervals. The germination data from initial tests and after ten years of storage were compared to measure changes in viability during storage. The decline in seed viability varied greatly among seeds from -11.5% for Triticum sp. to 80% for melon. Coriander, crowndaisy, safflower, cosmos, Chinesebellflower, waxgourd, melon, castorbean, Welch-onion, hollyhock, wild barley, and tallfescue showed significant decreases in viability of 34.2%, 73.4%, 36.5%, 30.0%, 40.2%, 71.3%, 80.0%, 65.9%, 45.5%, 51.4%, 53.0%, and 33.5%, respectively. Gardenpea, soybean, perilla, onion, wild rice, Italian-ryegrass, and pepper showed a 15-30% decline in viability, while the viability of morningglory, adzukibean, maize, and Capsicum sp. decreased by 15% to 5%. Chicory, radish, Chinese-cabbage, bottlegourd, watermelon, cucumber, pumpkin, Cucurbita sp., groundnut, kidneybean, clubwheat, sesame, wheat, Triticum sp., rice, barley, orchardgrass, buckwheat, and wild tomato showed changes in viability of <5%. The changes in storage viability also varied within families. The wild types of rice and barley showed rapid viability loss and presented different aspects from cultivars. Since seed viability of species, classified as index 1 or 2, showed germination losses >15% after ten years of storage, a viability test should be conducted with five year intervals, while species with germination loss of <15% (in index 3 or 4) can be retested at ten year intervals.

• 대한영양사협회학술지
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• 제22권2호
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• pp.88-105
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• 2016

This study investigated anthropometric and biochemical characteristics, food and nutrient intakes, and changes in body mass index (BMI) of Korean middle age men (40~49 yrs). Data on BMI, anthropometric (height, weight, waist circumference, body mass index, blood pressure), and biochemical (total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, hemoglobin, GOT, GPT) characteristics, food and nutrients intakes, nutrient density, and index of nutrient quality were obtained from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES, 2001, 2005, 2011). Subjects were divided into three groups by year. Weight, BMI, and hemoglobin increased significantly by year. All anthropometric factors except height showed a positive relation with BMI by year. Consumption of barley, chinese noodle, confections, soybean milk, egg, ice cream, pizza, fried foods, banana, coffee, and raw rice wine increased significantly by year. Intake ratios of nutrients except water and fiber were over 100% of KDRI generally. INQ according to intakes of protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, and niacin per 1,000 kcal increased significantly by year. Distribution of BMI status of subjects showed a significant difference by exercise. The findings of the present study show that BMI of subjects increased by year, and intakes of all nutrients except calcium and riboflavin showed aspects of overnutrition by year. Intakes of fruits decreased while intakes of raw rice wine and coffee increased by year. Therefore, practical and systematic nutrition programs are required to maintain optimum BMI and appropriate intakes of nutrients to maintain a desirable lifestyle and improve dietary life.

• 한국식품조리과학회지
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• 제29권4호
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Journal of Nutrition and Health
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• 제31권5호
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• Asian-Australasian Journal of Animal Sciences
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• 제15권10호
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• pp.1489-1495
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• 2002

Five regions and 258 pigs were selected for this study: North (Beijing), Central (Wuhan), South (Guangzhou), Southwest (Chongqing), Northeast (Harbin). Five typical genetics of growing-finishing pig were selected: Landrace${\times}$Large White${\times}$Beijing Black, Duroc${\times}$Landrace${\times}$Large White, Duroc${\times}$Large White${\times}$Landrace, Landrace${\times}$Rongchang, Landrace${\times}$Harbin White, respectively at each sites. The basal diet was a corn-soybean meal containing sufficient nutrients to meet requirements. Carcass fat-free lean gain was determined by dissecting and analyzing chemical composition of the carcass. Cubic function fitted lean moistures to live weights better than other functions. Exponential function fitted lean lipids to live weights equally to allometric function. Carcass fat-free lean gain of Duroc${\times}$Large White${\times}$Landrace, Landrace${\times}$Large White${\times}$Beijing Black, Duroc${\times}$Landrace${\times}$Large White, Landrace${\times}$Harbin White, Landrace${\times}$Rongchang from 20 to 100 kg of average body weight was 259 g/d, 261 g/d, 311 g/d, 220 g/d, 200 g/d, respectively. All are lower than intermediate fat-free lean gain in NRC (1998).

• 동아시아식생활학회지
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• 제17권5호
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• pp.661-670
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• 2007

To investigate the market potential for developing Gochujang(a traditional Korean hot pepper soybean paste) products in the UK including the European market, a qualitative consumer study utilizing focus groups was conducted on the $23rd{\sim}25^{th}$ of May, 2005. The focus group approach utilizes small groups of consumers and is very effective in determining the ways in which a product can be used, by examining consumer perceptions on the overall sensory properties of a product as well as variations in taste, flavour, and texture. A series of six consumer group studies were carried out in three different locations around the UK. Each group involved approximately eight respondents(a total of 48 respondents) and ran for at least 90 minutes. The respondents were recruited by specific criteria to achieve a cross-section of ages and genders. All respondents purchased, prepared, and ate home-cooked Oriental/Far Eastern cuisine. Consumer reactions to Gochujang in its traditional form, and in manufactured products, were explored in terms of appearance, texture, flavour, and taste the consumers' perceived uses and applications for products were also examined. Many consumers were familiar with ethnic cuisines such as Chinese, Thai, Japanese, Indian, and Tex/Mex, already preparing these foods using various convenience products at home at least twice a week. However, Korean cuisine was not mentioned by any of the respondents. The Gochujang sauce presented during the interview had broad based appeal mainly as a dipping sauce, and to a lesser degree as a marinade. Traditional Gochujang has the potential to inspire consumers who are looking for novel and authentic world cuisine products. From the sensory evaluations of various prototypes developed according to consumer reactions during the focus group interviews, three prototypes(a sauce for chicken, dipping sauce type, and BBQ sauce type) were determined for further consumer preference studies.

• Asian-Australasian Journal of Animal Sciences
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• 제27권12호
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• pp.1755-1762
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• 2014

The objective of this study was to investigate the effect of maize source and complex enzymes containing amylase, xylanase and protease on performance and nutrient utilization of broilers. The experiment was a $4{\times}3$ factorial design with diets containing four source maize samples (M1, M2, M3, and M4) and without or with two kinds of complex enzyme A (Axtra XAP) and B (Avizyme 1502). Nine hundred and sixty day old Arbor Acres broiler chicks were used in the trial (12 treatments with 8 replicate pens of 10 chicks). Birds fed M1 diet had better body weight gain (BWG) and lower feed/gain ratio compared with those fed M3 diet and M4 diet (p<0.05). Apparent ileal crude protein digestibility coefficient of M2 was higher than that of M3 (p<0.05). Apparent metabolisable energy (AME) and nitrogen corrected AME (AMEn) of M1 were significant higher than those of M4 (p<0.05). Supplementation of the basal diets with enzyme A or B improved the BWG by 8.6% (p<0.05) and 4.1% (p>0.05), respectively. The fresh feces output was significantly decreased by the addition of enzyme B (p<0.05). Maize source affects the nutrients digestibility and performance of broilers, and a combination of amylase, xylanase and protease is effective in improving the growth profiles of broilers fed maize-soybean-rapeseed-cotton mixed diets.

• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1747-1751
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• 2001

An experiment was conducted to determine the effects of dietary oligosaccharides on performance and intestinal microbial populations of piglets. Ten litters of piglets were assigned to five groups randomly, with two litters per group. The control group was fed with corn-soybean basal diet. Oligosaccharides was added to the basal diet at the level of 0.05%, 0.1%, 0.2% and 0.35% respectively to form four experimental diets. The experiment was conducted with two periods. The first period (suckling period) was from 7 to 28 days of age and the second period (weanling period) was from 28 to 56 days of age. Fresh fecal samples were collected at 21 days of age and assayed for Escherichia coli concentration, pH and moisture content. Three pigs per group were slaughtered at 42 days of age and cecum, colon, and rectum content samples were collected and assayed immediately for Escherichia coli and Bifidobacterium concentration, pH and moisture content. The results showed that dietary oligosacchrides decreased fecal Escherichia coli population and pH significantly (p 0.05), but did not affect performance and fecal moisture content during suckling period. 0.1% oligosaccharides for weanling pigs increased growth and improved feed conversion ratio together with a reduction of diarrhea (p 0.05), but 0.35% oligosaccharides did not affect growth performance. 0.1% and 0.2% oligosaccharides for weanling pigs had a suppression to Escherichia coli colonization in rectum and an enrichment to Bifidobacterium in colon (p 0.05). Oligosaccharides decreased significantly (p<0.05) rectum moisture content, but did not affect cecum, colon and rectum pH.

• 한국식생활문화학회지
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• 제28권5호
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• pp.438-449
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• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

• 한국식품위생안전성학회지
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• 제7권1호
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• pp.29-36
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• 1992

근래 외국에서 참기름이 들어오고 있어 산지에 따른 성분조성을 밝히고자 sterolfb와 지방산류의 함량을 측정하였다. 일본, 중국, 대만 등에서 수입되고 있는 참깨에서 얻은 참기름과 우리 나라 산의 참기름의 성분조성을 비교할 때 유사하여, sterol 류중 campesterol은 1.00~1.29 mg/g이었으며, ${\beta}-sitosterol$의 camp.에 대한 비율은 2.39~2.99%이고, sesamin의 camp.에 대한 비율은 3032~5.46이었으며, 지방산은 palmitic acid 8.37~10.09%, stearic acid 4.61~5.50%, oleic acid 35.24~39.97%, linoleic acid 43.04~49.76%, linolenic acid 0.21~0.31% 그리고 arachidic acid 0.40~0.69% 이었다. 그러나 일부 일본제 상품에서 sesamin이 아주 적게 함유되어 있고 linoleic acid, linolenic acid가 많이 함유되어 있는 반면 oleic acid와 stearic acid가 적게 함유되어 있으므로 콩기름을 함유한 것으로 추정되는 상품이 나타나고 있으며, 이들이 동일 상품에서 나타나고 있는 것으로 보아 불법으로 제조된 상품으로 사료되었다.