• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.425-431
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• 2019

Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 29.7 to $293.4{\mu}g/100g$, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, $293.4{\mu}g/100g$). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= -0.1) during the entire of study.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.86-98
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• 2008

This study aims at examining the effect of word-of-mouth communication through mini homepage on purchase attributes and mapping out a marketing strategy based on this. For this, it made an analysis of the communication level with 302 mini homepage users. The result showed that the communication level of information exchange has a positive effect on the purchase experience of food service products significantly, showing that the higher its level is, the more frequent its experience is. And it showed that the communication level of relationship retention has a negative effect on the purchase experience of food service products significantly, showing that the higher its level is, the less frequent its experience is. These results demonstrated the utility that can increase word-of-mouth communications through information exchange and relationship retention, given that they are used with the object based on the kinship of information exchange and relationship retention as word-of-mouth communications, and that they lay stress on the connection with other people in the mini homepage.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.647-651
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• 1992

Two experiments involving comparative slaughter procedures were conducted to see if the decrease in total energy retention (ER) resulted from the decreased food intake in growing chicks fed on a diet containing tryptophan less than the requirement. Ad libitum-feeding a diet containing 50% of tryptophan of a control diet (1.5 g/kg) decreased body weight gain, apparent metabolizable energy intake (AMEI), ER and ER : AMEI ratio. When both the control diet and the 0.75 g/kg tryptophan diet were tube-fed at the two levels of food intake, body weight gain was significantly lower in chicks on the low tryptophan diet than in the control chicks at each level of intake. AME : gross-energy ratio decreased only when the low tryptophan diet was tube-fed at the higher level of intake. Energy retained as protein was significantly decreased by the low tryptophan level and reduction of food intake. Energy retained as fat was affected by food intake. ER and ER : AMEI ratio were unaffected by dietary tryptophan level and were proportional to AMEI. Heat increment of feeding was affected by neither tryptophan nor food intake. These results indicate that the decreased ER in chicks fed on the low tryptophan diet was due mainly to the decreased food intake and not to the decreased efficiency of ME utilization.

• Elastomers and Composites
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• v.39 no.3
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• pp.209-216
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• 2004

Two types of polyurethane-acrylate polymer were synthesized by reaction of 2-hydroxyethyl methacrylate(HEMA), acrylamide(AA), and polyurethane prepolymer. Water-soluble cationic polyurethane/acrylate retention aids were prepared by using polyurethane-acrylate, benzyl chloride and distilled water. The retention, drainage and strength properties of the retention aids were investigated. The retention of cationic polyurethane/acrylate type retention aids maintained around 70 % regardless of nm. COD value of white water was much reduced by adding the retention aids to it. Drainage property was also improved by addition of the retention aids. In addition, specific compression strength of the paper was improved a little by addition of the retention aids. PU-HEMA type showed better performance than PU-AA in terms of compression strength of the paper.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.187-191
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• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Biomolecules & Therapeutics
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• v.30 no.6
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• pp.562-569
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• 2022

Etretinate, an acitretin metabolite, has a long retention duration in adipose tissues with a teratogenic potential. FDA advises a contraceptive period of at least three years after discontinuing acitretin. However, the effect of accumulated etretinate in adipose tissues on fetus is unknown. Although the teratogenic threshold for serum concentration of etretinate has been presented as higher than 2 ng/mL, that of acitretin is unknown. To examine factors affecting body retention of acitretin and etretinate, effects of acitretin dosage, acitretin-taking duration, elapsed time after stopping acitretin, age, sex, concomitant alcohol consumption, and foods and supplements rich in vitamin A intake on serum concentrations of acitretin and etretinate were analyzed in 14 acitretin-taken patients and 58 controls without taking acitretin or etretinate. Serum concentrations of acitretin, but not etretinate, tended to be inversely related to the discontinuation duration. They were also related to old age. Different from a published result that alcohol consumption could promote the metabolism of acitretin into etretinate, alcohol intake did not affect serum concentrations of etretinate. Unexpectedly, more frequent intake of vitamin A or provitamin A-rich food and supplements was associated with higher serum acitretin, whereas less frequent intake of vitamin A or provitamin A-rich food and supplements was associated with higher serum levels of etretinate in acitretin-taken patients. Despite preliminary data, inter-individual variations in serum retention of etretinate suggest the necessity of further research before applying the same guidelines to everyone to minimize unnecessary contraception.

• Journal of Nutrition and Health
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• v.16 no.4
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• pp.273-280
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• 1983

The effect of alteration of light-darkness cycle on the protein metabolism was studied in the rat. The light-darkness cycle was altered either every 3 or 9 days, and animals consumed diets containing 8 or 25% casein. The results were summarized as follows : 1) Food consumptions and body weight gains of the 25% casein groups were higher than those of the 8% casein groups, and, among the animals consumed 25% casein diet, the light-darkness cycle altered group had lower food consumption and body weight gain than the unaltered group. 2) Weights of liver and adrenal gland per l00g body weight were not different with the dietary protein levels, but, at the end of experimental period, the 8% casein diet group of which light-darkness cycle altered every 9 days had the smallest liver weight and the largest adrenal gland weight. 3) Liver nitrogen and plasma protein concentrations of the 25% casein groups were slightly higher than those of the 8% casein groups. 4) Percentages of nitrogen retention of the 25% casein groups at period III were slightly lower in the light-darknerr cycle altered animals than that of the unaltered group.

• Journal of Nutrition and Health
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• v.24 no.1
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• pp.20-29
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• 1991

This study was carried out to compare the protein quality of lamb and beef meat. by feeding to growing rats. Sixty weanling rats, 30 males and 30 females, were blocked into 12 groups(6 gruops of males and 6 groups of females). They were fed casein. beef, or lamb as a protein source at two levels, 6 and 15%, for 5 weeks. The amount of food intake. food efficiency ratio, protein efficiency ratio. body weight gain. and the weights of skeletal muscles and liver were measured. Nitrogen retention, protein content in the liver and skeletal muscles, and the levels of protein and cholesterol in the serum were also assayed. Summarzing the results, there were no significant differences between lamb and beef on the growth and nitrogen utilization in the rats fed same percentage of protein diet. However. rats fed 15% protein diet showed significantly higher growth rate than those fed 6%. Therefore, it can be concluded that lamb is as good a protein food as beef in terms of protein quality.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.354-362
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• 2018

With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people's health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.