• Journal of the Korean Society of Food Culture
• /
• v.28 no.3
• /
• pp.312-319
• /
• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

• CELLMED
• /
• v.6 no.4
• /
• pp.28.1-28.6
• /
• 2016

Oxidative rancidity in foods causes undesirable changes in nutritive value, aroma, flavor, and color. Salix Koreensis Andersson in DC. (SK) has anti-oxidative and anti-inflammatory effects and is traditionally used to treat neuralgia, edema, pain, and inflammatory diseases. However, the regulatory effects of SK on oxidative and inflammatory reactions have not been elucidated. In this context, we scientifically validated the anti-oxidative and anti-inflammatory activities of SK leaf (SKL). The methanol extract of SKL was evaluated for in vitro anti-oxidative activities. SKL showed increased superoxide dismutase (SOD)-like activity and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity. The in vitro anti-oxidant and anti-inflammatory activities of SKL were also investigated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. LPS resulted in decreased SOD activities compared with the unstimulated cells, but SKL significantly increased SOD activities reduced by LPS. In addition, LPS-induced nitric oxide, tumor necrosis factor-${\alpha}$, and interleukin-6 productions were significantly and dose-dependently reduced by SKL in RAW264.7 macrophages without inducing cytotoxicity. In conclusion, these results indicate that SKL will be able to be effectively used as a food additive with anti-oxidative and anti-inflammatory effects.

• Nutrition Research and Practice
• /
• v.6 no.6
• /
• pp.491-498
• /
• 2012

Glycyrrhiza uralensis (or licorice) is a widely used Oriental herbal medicine from which the phenylflavonoids dehydroglyasperin C (DGC), dehydroglyasperin D (DGD), and isoangustone A (IsoA) are derived. The purpose of the present study was to evaluate the antioxidant properties of DGC, DGD, and IsoA. The three compounds showed strong ferric reducing activities and effectively scavenged DPPH, $ABTS^+$, and singlet oxygen radicals. Among the three compounds tested, DGC showed the highest free radical scavenging capacity in human hepatoma HepG2 cells as assessed by oxidant-sensitive fluorescent dyes dichlorofluorescein diacetate and dihydroethidium bromide. In addition, all three compounds effectively suppressed lipid peroxidation in rat tissues as well as $H_2O_2$-induced ROS production in hepatoma cells. This study demonstrates that among the three phenylflavonoids isolated from licorice, DGC possesses the most potent antioxidant activity, suggesting it has protective effects against chronic diseases caused by reactive oxygen species as well as potential as an antioxidant food additive.

• Korean Chemical Engineering Research
• /
• v.47 no.6
• /
• pp.669-675
• /
• 2009

A study has been made on the preparation of liquid resin of non-solvent and non-discoloration type for replacement of the soft PVC at room temperature. A new synthetic process was developed by structure-control design of polyurethane synthesis using pre-polymer and polyols as curing agent. The optimum recipe was made according to macro-glycols, molecular weight and reaction conditions, and the final products indicated that the mechanical properties such as tensile strength, tear strength and flexibility was very excellent than PVC products. Also, viscosity, hardness and color operations of the final products can be controlled by this system. And yellowing property by UV and NOx gas was improved from the various additive experiment.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2005.07b
• /
• pp.1229-1232
• /
• 2005

We report the method of preventing the grey color of Bi based glass frits caused by reduction of $Bi_2O_3$. To prevent reduction of $Bi_2O_3$, we controlled the melting temperature. Low melting temperature reduces the reduction of $Bi_2O_3$ and that makes clarity transparent glass cullets. After firing, glass frits that melted at lower temperature showed better transparency. To prevent the browning, we used some additives like CuO, $CeO_2$, CoO and $TiO_2$. The colors of glass cullets were varied according to additives. After firing, dielectric layer contained additives showed better transparency than the one without additives. In the point of reaction between dielectric layer and Ag electrode, CuO was the most effective additive in preventing the yellowing.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.10
• /
• pp.1484-1489
• /
• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.

• Korean journal of food and cookery science
• /
• v.25 no.3
• /
• pp.267-274
• /
• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.1
• /
• pp.18-22
• /
• 2011

Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1 % citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.1
• /
• pp.6-13
• /
• 1997

Reactivity and reaction mechanism for the photosensitized generation of hydroxyl radical by various coumarin derivatives are investigated by means of ESR and laser flash photolysis methods. The nine kinds of coumarin derivatives show to be proceeded through the OH·radical generation mechanism, however 1-ethyl-3-nitro-1-nitrosoguanidine decomposes and produces the carbene intermediate before OH·radical generation reaction occurs. The nine coumarin derivatives show the signals, which are corresponded to DMPO-OH spin adducts. NaN3, EtOH and HCOONa act as a strong photosensitizer to quench OH·radical. The decay rate constants of the hydrated electrons in the case of added N2O show higher than added K3Fe(CN)6.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.489-496
• /
• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.