• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.13-20
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• 2000

This study was designed the antioxidative effect of the ethanol extract obtained Rooibos tea (Aspalathus linearis) on various kinds of oil, and examined the synergistic effect of Rooibos tea extract by addition of citric acid to the antioxidation activity and also investigate to antioxidation effect of the extract in food production and storage peroids. The antioxidative activity of 0.2mg of Rooibos tea extract was showed similar to same doses of $\alpha$-tocopherol, BHA and BHT in linolieic acid-ethanol system. The antioxidative effect of the mixture with 0.1% Rooibos tea extract on lard was more effective than that of the mixture with same doses of $\alpha$-tocopherol, BHA and BHT. The antioxidative effect of Rooibos tea extract was showed slightly effects on lard or soybean oil. Antioxidative effects of Rooiboe tea extract in addition of citric acid as synergist showed more effective in linoleic acid-ethanol system, but did not showed in the other oils. In the application of Rooibos tea extract to food prodctuction and storage period, the antioxidative effect was more effective in biscult, preparation added lard mixed with 0.1% Rooibos tea extract.

• Archives of Pharmacal Research
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• v.8 no.3
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• pp.177-186
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• 1985

Effect of food on the absorption characteristics of oral rifampicin was studied in the fasted rats. Rifampicin dissolved in a new cosolvent was also injected to the rats intravenously, and the pharmacokinetic analysis was performed to explain the effect of food on the gastrointestinal absorption of rifampicin. Rifampicin was absorbed rapidly and completely in the fasting state. Food had a profound effect on the gastrointestinal absorption of rifampicin, i. e., bioavailability and the extent of absorption were decreased to less than one-third of the fasting state in the postprandial state. Food seemed to imhibit the absorption and reabsorption of rifampicin in the gastrointestinal tract, but not the absorption rate constant. Hepatobiliary excretion seemed to be the major route of elimination, since the renal clearance accounted for only 8 % of the systemic clearance. Nevertheless, first-pass effect was negligibly small and most of rifampicin absorbed could reach systemic circulation. Serum concentration change of oral rifampicin on multiple dosing differed markedly in the fasting and postprandial state, which suggested the need of careful adjustment of dosage regimen in both states.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• Journal of Microbiology and Biotechnology
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• v.4 no.2
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• pp.151-154
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• 1994

Lactobacillus acidophilus KFRI 233, a strain isolated from human, was selected as a candidate for probiotics due to its excellent growth in MRS broth where no special anaerobic condition is required. Both simultaneous and deferred agar diffusion assays exhibited Lb. acidophilus KFRI 233 to possess an antagonistic effect against Clostridium perfringens. Its antagonistic effect was pH dependent Associative culture of KFRI 233 and Cl. perfringens in broth resulted in maximum 94.04% inhibition of Cl. perfringens. $\beta$-Galactosidase activity of KFRI 233 was higher than other tested strains that are sold as commercial probiotics. Survival of KFRI 233 in pasteurized skim milk (4$^{\circ}C$) and Sherbet mix (-15$^{\circ}C$) after 7 days of storage were 71.9 and 105.5%, respectively.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.78-82
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• 2012

Antithrombotic and fibrinolytic activity of natto was evaluated on platelet aggregation in vitro and in vivo. Natto showed inhibitory effects on platelet aggregation induced by adenosine 5’diphosphate (ADP) and collagen. Orally administered natto also showed fibrinolytic activity in hypercholesterolemia rats. Normal levels of natto, when administered for four weeks, shortened euglobulin clot lysis time (ECLT) and prolonged partial thromboplastin time (PATT) significantly compared to non-treated group. In addition, the natto treatment decreased total cholesterol in serum. These results showed that intake of normal levels of natto can elicit antithrombotic and fibrinolytic effects, suggesting its consumption may improve blood circulation.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.334-336
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• 2004

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese, which was manufactured by the mixture of cholesterol-reduced cream and skim milk. After the cholesterol reduction process by ${\beta}$-CD treatment, the cholesterol removal rate was in the range of 91.2 to 92.1%. In animal study, 18% of total blood cholesterol was lowered in 8% phytosterol ester-added Cheddar cheese, which was significantly different from that of control. The present study indicated that phytosterol ester addition showed a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• Journal of Global Scholars of Marketing Science
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• v.17 no.2
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• pp.75-97
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• 2007

Less than 3% of India's food basket, consists of processed food, therefore processed food can be viewed as an innovation or new product to Indian consumers. This research investigates the effects of product familiarity and reference groups on Indian consumers' attitudes and purchase behavior of new processed food products. For the study, the model is developed by modifying Cambel and Goodstein's (2001) "Moderate Incongruity Effect" to include important cross-cultural influences on attitudes and purchase decisions among Indian consumers. Empirical analysis was conducted through structural equation modeling (SEM). SEM results indicated that reference group influence has a stronger positive effect on consumers' attitudes and actual purchase behavior of more familiar processed foods than of less familiar processed food. In addition, attitudes have a stronger positive effect on consumers' actual purchase of more familiar than of less familiar processed foods.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.706-709
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• 1989

Ascorbic acid was solubilized in perilla oil via reversed micelle using small amount of water and lecithin as surfactant. The effect of the solubilized ascorbic acid on the oxidative stability of perilla oil was investigated. The autoxidation of the oil was greatly retarded with the solubilized ascorbic acid compared to the synthetic antioxidants employed. However, the combination with ${\delta}-tocopherol$ did not show any significant synergism.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.413-417
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• 2006

The purpose of this study was to investigate the hypoglycemic effect of Saururus chinensis Baill in vitro and in vivo. Methanol extract of S. chinensis Baill inhibited yeast ${\alpha}$-glucosidase activity by 49.8%, which was twice as strong as that of acarbose at a concentration of 0.5 mg/mL in vitro. The effect of S. chinensis Baill methanol extract on the postprandial increase in blood glucose levels was studied in streptozotocin-induced diabetic rats using a carbohydrate load test. Oral administration of S. chinensis Baill extract (500 mg/kg) significantly decreased incremental blood glucose levels at 60 and 90 min (p<0.05) after oral ingestion of starch (1 g/kg). The area under the glucose response curve of the S. chinensis Baill group was significantly decreased compared to that of the control group (p<0.05). The effect of prolonged feeding of S. chinensis Baill was studied in an animal model of type 2 diabetes. Three-week-old db/db mice were fed an AIN-93G diet or a diet containing 0.5% S. chinensis Baill extract for 7 weeks after 1 week of adaptation. Plasma glucose, insulin, and blood glycated hemoglobin levels of the mice fed S. chinensis Baill extract were significantly lower than those of the control group (p<0.05). Therefore, we conclude that S. chinensis Baill is effective in controlling hyperglycemia in animal models of diabetes mellitus.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.85-88
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• 2003

Effects of irradiation on color removal, tyrosinase inhibition, xanthine oxidase inhibition and nitrite scavenging capacity of Lonicera japonica extracts were evaluated. Lonicera japonica extracts were irradiated at 10, 20, and 30 kGy. Hunter color $L^{*}$- and $a^{*}$-values increased but $b^{*}$-values decreased dose-dependently following irradiation. The extracts were potent inhibitors of tyrosinase and xanthine oxidase. Tyrosinase inhibition was higher in the irradiated sample than non-irradiated, and subsequently increased with increasing irradiation doses. The extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging capacity was the highest in the extract at pH 1.2, and was not significantly affected by irradiation. These results indicate that gamma irradiation may not influence the biological activities of Lonicera japonica extracts when irradiated up to 30 kGy. Furthermore, color of the extracts can be improved to have improved applicability for the food and cosmetic industries without any adverse change in biological functions.ons.s.