• Journal of Nutrition and Health
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• v.39 no.7
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• pp.692-698
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• 2006

The voluntary addition of vitamins and minerals to the appropriate foods may help reduce the risks associated with low intakes of these micronutrients, yet the potential of excessive intake, particularly for persons consuming very large amount of foods needs to be addressed. Using the Flynn's model to estimate the level of each vitamins and minerals that can be added safely to foods, maximum levels of fortification to conventional foods per 100 kcal portion were estimated. Critical factors in the Flynn's model included tolerable upper intake level (UL), each micronutrient intake at the $95^{th}$ percentile, the proportion of fortified foods in the diets of individuals, the proportion of foods to which micronutrients could be practically added, and a range of estimates for fractions of foods which might be actually fortified in each nutrient. Food vehicles included all foods except for fresh foods and alcoholic beverages, in general. With fortification of 50% of all potentially fortifiable foods, micrornutrients could be added safely to foods at levels per 100 kcal 1) > 100% Recommended Intake (RI) for vitamin $B_12$, 2) 1,200% RI for vitamin $B_1$ and niacin, 3) 1,000% $B_1$ for vitamins $B_2$ and $B_6$, 4) 400% RI for vitamin E, 5) 30% RI for calcium, 6) 20% RI for folic acid, iron and zinc, 7) 10% RI for manganese, 8) no fortification for magnesium, phosphorous and vitamin A, and 8) further consideration of vitamin D, copper and selenium due to insufficient evidence. Results of this study suggests a wide range of vitamins and minerals that can be added safely to foods in current diets of Koreans.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.581-587
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• 2003

This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1205-1211
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• 2003

This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material was PGMS, and ferric ammonium sulfate and Lascorbic acid were selected as core materials. The highest efficiency of microencapsulation of iron and L-ascorbic acid were 72 and 94%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. TBA absorbance was significantly lower in microencapsulated treatments than those in uncapsulated treatments during ripening. The productions of short-chain free fatty acid and neutral volatile compound were not significantly different among treatments during ripening periods. In sensory aspects, bitterness, astrigency and sourness were higher in Cheddar cheese fortified with microencapsulated iron and uncapsulated L-ascorbic acid than others. The present study indicated that fortification of iron as well as L-ascorbic acid did not show any defect problem to Cheddar cheese, and suggested the possibility of iron fortification of Cheddar cheese.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.109-115
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• 1974

Milssal is a polished, partially gelatinized pressed wheat grain and it is being consumed in Korea. This study was conducted to establish 2 practical means of providing needed lysine to the Korean population through fortification of Milssal. The results are summarized as follow: Lysine infusion of Milssal was significantly higher than polished wheat grain and affected by such factors as time and concentration of infusion solution. Cooking characteristics including water-uptake ratio and expanded volume were apparently better than polished wheat. After conducting the series of fortification experiments under actual manufacturing conditions. a reasonable process was chosen. In the developed process. lysine HCl solution was sprayed instead of water to the cleaned and debranned wheat grains during the regular wetting process. There was no differences in appearance and taste of Milssal before and after fortification. Fortification of the protein of Milssal with lysine has been found to bring a significant improvement in the growth rate of rats and the protein efficiency ratio. Stability remained relatively high throughout the storage period(90 days at $10{\sim}20^{\circ}C$ or 30 days at $37^{\circ}C$).

• Explosives and Blasting
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• v.12 no.3
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• pp.48-58
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• 1994

• KSBB Journal
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• v.13 no.3
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• pp.289-294
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• 1998

The effects of various step-fortifications of the initial medium with amino acids, glucose, and vitamines on the growth and metabolism of a hybridoma cell line in batch cultures were quantified. Comparisons between the metabolic rates of the various cultivations were made for the exponential growth phase. Fortification of the basal medium resulted in higher cell densities through a prolonged growth phase, but the maximum specific growth rate was not affected. The uptake rate of glutamine increased with the addition of amino acids but did not change upon the addition of glucose or vitamines. The specific glucose consumption decreased slightly with the addition of amino acids but increased production of lactate and {{{{ { NH}`_{4 } ^{ +} }}}}. A reciprocal relationship between the yields of {{{{ { NH}`_{4 } ^{+ } }}}} and lactate indicated a joint regulation of glycolysis and glutaminolysis.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• Steel and Composite Structures
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• v.47 no.5
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• pp.663-677
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• 2023

The self-centering energy-dissipating coupled wall panels (SECWs) possess a dual capacity of resiliency and energy dissipation. Used in steel frames, the SECWs can localize the damage of structures and reduce residual drifts. Based on OpenSEES, the nonlinear models were established and validated by experimental results. The seismic design procedure of steel frame with SECW structures (SF-SECW) was proposed in accordance with four-level seismic fortification objectives. Nonlinear time-history response analyses were carried out to validate the reasonability of seismic design procedure for 6-story and 12-story structures. Results show that the inter-story drifts of designed structures are less than drift limits. According to incremental dynamic analyses (IDA), the fragility curves of mentioned-above structure models under different limit states were obtained. The results indicate that designed structures have good seismic performance and meet the seismic fortification objectives.

• The Journal of Korean Medicine
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• v.22 no.4
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• pp.90-100
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• 2001

Objectives : Bambusae Caulis in Liquamen (BCL) has been used for stamina fortification in Oriental Medicine for thousand years. The goal of the present study was to investigate the muscle antifatigue effect of BCL. Methods : The mice were divided into three groups. The control group was allowed to swim for 10 minutes without BCL infusion. For the preventive effect of BCL, another group referred to BCL-1 was fed with BCL an hour before the swimming exercise. BCL-2 group for the reversion effect was forced to swim for 10 minutes at first, then fed with BCL followed by half an hour rest and another 10 minute swimming exercise. All the serum samples collected by heart puncture were used for the measuring biochemical factors such as LDH, CPK, glucose, lactate, triglycerides and total cholesterol. Results : In the BCL-2 group, lactate and LDH were significantly reduced compared to the control. BCL infusion during the exercise was effective in metabolizing LDH, reducing the conversion ratio of pyruvate into lactate. In the BCL-1 group, it was not effective in antifatigue function. The level of glucose was significantly reduced in BCL-1 group compared to the control. When the BCL was infused before the exercise, it is assumed that glycogenolysis seen during the exercise was prevented. When the BCL was infused during the exercise, the triglycerides and total cholesterol were increased significantly compared to the control. BCL seems to cause the increase of lipolysis to utilize the fat as an energy source. Unlike other parameters, CPK did not show any changes from BCL infusion. Conclusions : Based on the above results, BCL is found to be involved in energy metabolism. Further studies are needed to find out the underlying mechanism of BCL for its effect on stamina fortification.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.315-325
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• 2013

We evaluated folate status of child-bearing age women diagnosed with abnormal pap smear in the US post-folic acid (FA) fortification era and assessed the determinants of NTD-protective and supra-physiologic (SP) concentrations of folate. The distribution of 843 women according to NTD-protective concentrations of RBC folate, plasma folate and SP concentrations of plasma folate were tested in relation to demographic and life-style factors. Logistic regression models specified NTD-protective concentrations of RBC and plasma folate or SP concentrations of plasma folate as dependent variables and demographic and life-style factors as independent predictors of interest. More than 82% reached NTD-protective concentrations of RBC and plasma folate and ~30% reached SP concentrations of plasma folate. FA supplement use was associated with having SP concentrations of plasma folate rather than NTD-protective concentrations of folate. African American (AA) women and smokers were significantly less likely to achieve NTD-protective concentrations of RBC and plasma folate. A large majority of women reached NTD-protective concentrations of folate with the current level of FA fortification without using supplementary FA. Therefore, the remaining disparities in AA women and in smokers should be addressed by targeted individual improvements in folate intake.