• Korean Journal of Soil Science and Fertilizer
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• v.43 no.1
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• pp.105-112
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• 2010

Applications of plant residues and green manures generally improve the properties of soil under conventional farming system. Therefore, we investigated the improvement of selected soil physical properties, bulk density, porosity, and water content, soil penetration resistance, and soil microbial biomass carbon (SMBC) content as affected by different management practices: 1) conventional tillage without rice straw or green manure crop treatment (TNT, check plot), 2) no-tillage amended with rice straw (NTRS), 3) no-tillage amended with rye (NTR), 4) no-tillage amended with Chinese milk vetch (NTCMV), 5) no-tillage without rice straw or green manure crop treatment (NTNT), The values of bulk density, porosity, and water content ranged from 1.22 to 1.37 Mg $m^3$, from 48.3 to 54.0%, and from 35.0 to 40.2%, respectively. The management practices might positively influence the changes in the selected soil properties, especially in the second experimental year. The soil penetration resistance and SMBC content were also improved after applying rice straw and green manure crops as comparing with TNT. Therefore, applications of the rice straw and green manure crop management practices under no-tillage system positively influenced soil physical properties and soil microbial activities in paddy field.

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.329-339
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• 1996

The purpose of this study was to investigate effect of the amounts of unpolished glutinous rice flour with green tea powder difference of adding amount on the sensory and objective characteristics of Heunmi-nokcha-injulmi which is KOREAN TRADITIONAL RICE CAKE supplemented with green tea. The results were as follow : According to sensory evaluation of Heunmi-injulmi, the score of the color, flavor, chewiness, and overall of adding green tea were higher than those of no-adding green tea, especially the best acceptance was shown in adding 2% green tea. The more the amount of green tea powder was increased, the more the hardness and gumminess of Heumni-injulme was increased in the textural profiles, whereas the cohesiveness and elasicity of those was decreased. The moisture content of Heunmi-injulme adding green tea powder was ranged to 42-45%, and it was increased as the amount of green tea powder be increased. The more the amount of adding green tea powder was increased, the more yellow and green color was changed darker and stronger. Refer to this study with the advisable recipe for as follow : Heunmi-nokcha-injulmi adding 294g(98%) unpolished glutinous rice flour and 6g(2%) green tea powder.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.315-319
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• 1992

Korean green tea leaves which were harvested three times(May, June, August) were treated with anaerobic conditions and were measured changes of ${\gamma}-aminobutyric$ acid(GABA) and other constituents. In anaerobically treated green tea leaves, the content of ${\gamma}-aminobutyric$ acid(GABA) and alanine increased while glutamic acid decreased. Whereas theanine, arginine, caffeine and tannin showed little change and the content of vitamine C slightly decreased with the passing of the anaerobic treatment time. Formation of GABA, a hypotensive constituents, was proportioned to the content of glutamic acid and the optimum time of the anaerobic treatment was about 12 hours. In the anaerobic treatment of green tea leaves, effect of nitrogen gas and vacuum condition was no difference between two.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.276-279
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• 2016

In this study, we extracted active components from thistle, persimmon leaf, and new green which are known to have a high content of antioxidants and also analyzed the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavening activity and flavonoid content. Both ultrapure water and alcohol were used as extraction solvents and the ratio of both solvents, sample, amunts extraction time, and extraction temperature were varied. The optimal extraction condition of each natural compounds were 2.5~3.5 h of the extraction time and 50 g/L of the sample amount. The optimal ratio of ultrapure water and alcohol and extraction temperature were as follows; persimmon leaf (55~65 vol%, $50{\sim}60^{\circ}C$), thistle (40~50 vol%, $55{\sim}65^{\circ}C$) and new green (55~65 vol%, $50{\sim}60^{\circ}C$). In addition, the antioxidant capacity and flavonoid content of the extract increased in the order of persimmon leaf, thistle, and new green.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Journal of Mushroom
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• v.12 no.4
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• pp.270-274
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• 2014

In previous studies, we selected the green LED(light emitting diodes) for suitable wavelength of the light by higher commercial yields and lower ratio of the abnormal fruit body in Lentinula edodes. In this study, we aimed to select efficient irradiation intensity of the green LED. Stronger irradiation intensity of the green LED resulted in more polyphenol content of fruit body. And Polyphenol content of fluorescent lamp was similar to that of the green LED $20umol{\cdot}m^{-2}{\cdot}s^{-1}$.. Ergosterol content of the green LED $5umol{\cdot}m^{-2}{\cdot}s^{-1}$ was showed higher 2.1 times than that of the fluorescent lamp. In four level of irradiation intensity, 5, 10, 15, $20umol{\cdot}m^{-2}{\cdot}s^{-1}$ there was no big difference in characteristics of the fruit body. However the yield of fruit body in the green LED $5umol{\cdot}m^{-2}{\cdot}s^{-1}$ is higher than the others. In addition, The amount of electricity used of the green LED $5umol{\cdot}m^{-2}{\cdot}s^{-1}$ was reduced 15.9% than that of the fluorescent lamp. In conclusion, we selected $5umol{\cdot}m^{-2}{\cdot}s^{-1}$ for suitable irradiation intensity in Lentinula edodes with sawdust substrate cultivation.

• Journal of Korean Home Economics Education Association
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• v.23 no.1
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• pp.19-36
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• 2011

The purpose of this paper was to explore the teaching materials in the Korean and Japanese high school Home Economics textbooks from the perspective of green life education. Although sustainable living at home has been emphasized as one of the main issues of Home Economics since the first curriculum period, green growth education has reinforced in the 2009 revised curriculum. The content analyses had been done to explore the teaching materials of five areas in the 6 Korean and 4 Japanese high school Home Economics textbooks through two checking steps. The material form of table-figure-pictures was the most frequently shown in both Korean and Japanese textbooks. Green life-teaching materials were more likely in the area of household management/consumer activity than in any other ones. All textbooks of both countries have included the green life-teaching materials according to the elements of contents mentioned in the curricula. The quantity and contents of the materials were some what differ by textbooks, so home economics teacher need to cross check the all textbooks to select useful information although the textbooks have included various types of green materials over the 5 areas. Home Economics curriculum need to actively and concretely include the green growth educational elements suggested by the previous study.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.409-416
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• 2012

The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.