• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.320-325
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• 2008

Some anti-dementia, cardiovascular and antioxidant functionalities of Korean traditional alcoholic beverages were characterized. Anti-dementia acetylcholinesterase inhibitory activities were generally not detected or low except BHS-ju (19.5%) and buthyrylcholinesterase inhibitory activities were also show below 1.0%. However, $\beta$-Secretase inhibitory activities were high in PMR-ju (42.5%), WJY-ju (41.6%) and SSJ-ju (42.9%). Antihypertensive angiotensin I-converting enzyme inhibitory activities was the highest in YON-ju (85.6%), however fibrinolytic activities were not detected in all traditional alcohol beverages. Furthermore, antioxidant activities were very high in SBB-ju (72.2%) and GMB-ju (67.9%), however SOD like activities generally were show below 20%.

• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.249-257
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• 2009

This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.266-271
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• 2004

In this study, rice was cooked with 0%, 0.5%, 1.0% and 2.0% green tea powder content to improve functionality of cooked rice. The effects of green tea powder content on the physical, texture and sensory characteristics of cooked rice were examined. Moisture contents of cooked rice with green tea powder were decreased with increasing amounts of added green tea powder. Initial pasting temperature of rice powder was showed an increase with increasing amounts of added green tea powder, besides peak viscosity was decreased. The solubility and swelling power were decreased with increasing amounts of added green tea powder. The color of cooked rice was darkened gradually with the increasing amounts of added green tea powder, and showed the dark green. Sensory adhesiveness was gradually decreased with the increasing amounts of added green tea powder, and cohesiveness, gummness, chewiness and hardness were increased. Sensory glassiness, overcook, stickiness and hardness had lower score than control group, but sensory color, flavor and overall acceptability had higher score with addition of 1.0% and 2.0% green tea powder. Concludingly, in items of overall sensory, cooked rice with 1.0% green tea powder showed the best result.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.133-141
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• 2001

Adherence of probiotic bacteria to intestinal epithelium is found to be the most principal characteristics among the various physiological functionality. This study was conducted to investigate the effect of bifidobacterial growth properties and condition on the Caco-2 cell adherence and to construct a basic data on adherence-related research. Among 20 strains of bifidobacteris tested, when measured by cell surface hydrophobicity(CSH) and cell agglutination(CA), Bifidobacterium bifidum ATCC29521, Bif. adolescentis K8, and Bif. infantis K9 were selected. Using these strains, variations of Caso-2 cell adherence depending upon experimental condition were analyzed. The results obtained are as follows : Even though Bif. bifidum ATCC29521, Bif. adolescentis K8, and Bif. infantis K9 reached more 85% cell surface hydrophobicity there was no significant difference in cell agglutination, when reached 31.54$\pm$0.54mg/ml. By direct count method for adherence, viable cell count of M3, K1, K2, K8, K9 and K10 reached more 100 counts per 100 Caco-2 cells. When Bif. bifidum ATCC29521, Bif. adolescentistis K8, and Bif. infantis K9 were used to compare the adherence depending upon viable cell counts, reaction time, and growth phase, the more viable cell count, and the more adhered cell counts, the less adherence percentage. In addition, there was no difference in adherence percentage of bifidobacteria when bifidobacteria was incubated from 1 to 8 hrs after Caco-2 cells already formed monolayer. Considering of the effect of growth phase of bifidobacteria on adherence variation, all strains showed the highest adherence during the early stage of stationary phase. In conclusion, adherence of bifidobacteria was affected by strain specificity, viable cell count, and growth activity.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1301-1306
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• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with $SPI-2,\;SPI_3,\;SPI_{7}$, and $SPI-{10}$ was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with $SPI-{12}$ at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.