• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.63-69
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• 2010

With the increase of the use of antibiotics and invasive procedures, infections caused by multidrug-resistant Acinetobacter baumannii(MRAB) are increasing. We screened the antibiotic producing strain B-51 for antibacterial activity against MRAB from the soils and studied the effects of culture medium on the antibiotic production of B-51. The medium conditions for maximum antibiotic productivity of B-51 was 2% glycerol, 0.5% soybean meal, 0.01% $CaCl_2$, 0.01% $MgSO_4{\cdot}7H_2O$ and 0.01% $KH_2PO_4$ at an initial pH of 6.0, at $30^{\circ}C$ for 76 h.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.921-928
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• 2014

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.759-765
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• 2013

This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.517-524
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• 2017

BACKGROUND/OBJECTIVES: There are limited studies investigating the eating patterns of children's favorite foods. The present study aimed to evaluate a wide range of children's favorite foods, derive its eating patterns, and identify factors related to the patterns. SUBJECTS/METHODS: A nationwide cross-sectional study included 5,458 students in elementary, middle, and high schools. The survey was conducted at each school to evaluate children's favorite food intake, including the intake frequency of 31 food items or food groups, and its related factors, such as demographic, economic, and environmental characteristics and awareness of policies on children's favorite foods. Factor analysis using varimax rotation method and logistic regression analysis were conducted. RESULTS: Two factors were derived as major eating patterns from data of children's favorite foods: the 'unhealthy eating pattern' which mainly involves confectionery, chocolate, ramen, fried food, etc.; and the 'healthy eating pattern' which mainly involves soybean milk, vegetables, fruit juice, and nuts. A stepwise selection procedure through the regression analysis revealed that allowance, use of screen media, less awareness of policies on children's favorite foods, and less interest in health were positively related to the tendency of unhealthy or less-healthy eating patterns (P < 0.05). CONCLUSIONS: This study examined that the eating patterns of children's favorite foods were associated with certain environmental characteristics and awareness about the related policies. These findings suggest that a nutrition education program regarding children's favorite foods needs to be conducted according to the characteristics of students to develop their healthy eating habits and proper choice of favorite foods.

• Nutrition Research and Practice
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• v.10 no.6
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• pp.569-574
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• 2016

BACKGROUND/OBJECTIVES: We investigated the anti-osteoarthritic effects of deer bone extract on the gene expressions of matrix metalloproteinases (MMPs) and collagen type II (COL2) in interleukin-$1{\beta}$-induced osteoarthritis (OA) chondrocytes. MATERIALS/METHODS: Primary rabbit chondrocytes were treated as follows: CON (PBS treatment), NC (IL-$1{\beta}$ treatment), PC (IL-$1{\beta}+100{\mu}g/mL$ glucosamine sulphate/chondroitin sulphate mixture), and DB (IL-$1{\beta}+100{\mu}g/mL$ deer bone extract). RESULTS: The results of the cell viability assay indicated that deer bone extract at doses ranging from 100 to $500{\mu}g/mL$ inhibits cell death in chondrocytes induced by IL-$1{\beta}$. Deer bone extract was able to significantly recover the mRNA expression of COL2 that was down-regulated by IL-$1{\beta}$ (NC: 0.79 vs. DB: 0.87, P < 0.05) and significantly decrease the mRNA expression of MMP-3 (NC: 2.24 vs. DB: 1.75) and -13 (NC: 1.28 vs. DB: 0.89) in OA chondrocytes (P < 0.05).CONCLUSIONS: We concluded that deer bone extract induces accumulation of COL2 through the down-regulation of MMPs in IL-$1{\beta}$-induced OA chondrocytes. Our results suggest that deer bone extract, which contains various components related to OA, including chondroitin sulphate, may possess anti-osteoarthritic properties and be of value in inhibiting the pathogenesis of OA.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.87-90
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• 2006

Thermal and gas adsorption properties were measured for Korean earthenware (onggi) as a step to elucidate its role as food preserving container. Thermal conductivity and diffusivity decreased with increase in porosity while heat capacity depended on the raw soil component rather than porosity. Thermal barrier of the earthenware was generally similar to that of glass. The onggi material could sorb or adsorb a limited amount of water vapor, $CO_2$ and ethylene gases (0.0005 g/g, $17{\mu}g/g$, $2.6{\mu}g/g$, respectively). Thermal and gas adsorption properties of onggi seem to provide unique application area for use as food container and packaging.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.475-480
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• 1993

This study was carried out to estimate the bind values of raw meats which are used as an input constaint in the least-cost formulation of an emulsion-type sausage. The least-cost formulation will be useful for Korean meat processore to produce more effectively as meat-grade system is put in force. The analysis results in compositions, functionalities, and pigment contents of raw meats were various according to the difference of species and their parts. The cohesiveness was correlated positively with moisture or protein content and negatively with fat content. Consequently two multiple regression equations for bind value could be derived from the compositions of raw meats. The equations then may be useful for predicting the bind value of a raw meat which presently has not been analysed.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1124-1128
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• 2003

The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.78-84
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• 2013

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1092-1096
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• 1998

This work was to study the possibility of using germinated colored rice as a raw material for sikhe. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at 15, 20, 25 and $30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the rate of increase in ${\alpha}-amylase$ activity, and the rate of increase in extract and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The germination speed of colored rice was lower than that of brown rice at $25^{\circ}C$. The germinated colored rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice for the nutritional purpose.