• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.743-747
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• 1990

Glucose, arabinose and total non-cellulosic neutral sugar contents of alcohol-insoluble substance were increased during maturation of persimmon, but arabinose, galactose and total non-cellulosic neutral sugar contents were decreased in soft persimmon. The main non-cellulosic neutral sugars of cell wall were galactose, arabinose and glucose. Arbinose and galactose contents were decreased during maturity and this tend was remarkable in soft persimmon. Pectic fraction contained $70{\sim}82%$ of uronic acid, and galactose, arabinose and uronic acid of pectic fraction were decreased. The main non-cellulosic neutral sugars of hemicelluloses were glucose, xylose, and galactose. Galactose was decreased during maturation and postharvest, and contents of non-cellulosic neutral sugar were decreased in soft persimmon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1283-1288
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• 2014

Pineapple flesh and core were added during fermentation to develop a new style of fruit makgeolli. Physicochemical characteristics were measured during fermentation, and sensory evaluation was performed after fermentation to estimate the quality of pineapple makgeolli. No significant differences were observed for pH, $^{\circ}Bx$, and alcohol contents between makgeolli with and without pineapple after fermentation. Total acidity of the pineapple makgeolli increased due to considerable elevation of citric acid, tartaric acid, malic acid, and pyroglutamic acid contents as well as slight elevation of lactic acid and propionic acid contents. On the other hand, the total amino acid contents of pineapple makgeolli were lower than those of control. The sensory preferences for pineapple makgeolli were higher overall than those for control, which can be attributed to the preferences for fruit flavor and sour taste in pineapple makgeolli.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.134-141
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• 2009

The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones ($1111.6{\mu}g/g$) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.

• Korean Journal of Veterinary Service
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• v.33 no.4
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• pp.393-399
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• 2010

We analyzed the HACCP prerequisite of National Veterinary Research and Quarantine Service (NVRQS) and the Food Establishment Inspection Report of US Food and Drug Administration (FDA) to recommend contents and ranges to be complemented and used for preparation of guidelines for more effective application of HACCP prerequisites. We used the HACCP inspection reports implemented by Korea Livestock Products HACCP Accreditation Service from 2007 to 2009, FDA Food Code 2009 Guide 3-B Instructions for Marking the Food Establishment Inspection Report, and Retail Food Establishment Sanitation Requirements of 410 Indiana Administrative Code. Major non-compliance items were open doors and windows, insanitary cleaning of in-use utensil, inadequate record of warehousing, and improper storage, transportation, and labelling. Hot water supply, personal hygiene, and regular product testing were additional week points which should be more strongly controlled by detailed operating guidelines. Also, current prerequisite items were required revision into more precise contents to enhanced the effective evaluation and practical application in meat markets.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.323-327
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• 1987

The sugar contents of Dolwoe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analyzed and compared. The contents of total sugar and reducing sugar of stem in prepared Dolwoe tea were 2 times higher than those of leaf. The sugar content of Korean product was similar to that of Japanese, but the contents of total sugar and reducing sugar in Korean-roasted sample decreased to 17.2% and 40.9%, respectively. It was confirmed that free sugar in Dolwoe tea was composed of rhamnose, fructose, glucose and sucrose. The ratio of free sugar content was quite different between Dolwoe-leaf tea and Dolwoe-stem tea. Comparing the free sugar content in prepared Dolwoe tea, glucose was the highest followed by fructose, sucrose and rhamnose. On the other hand, in marketed Dolwoe tea, glucose was the highest substance and followed by fructose, rhamnose and sucrose. It was found that rhamnose content in Japanese product was approximately 6 times more than that of Korean.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.887-893
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• 1999

This study was conducted to investigate flavor components of sigumjang meju and barley bran. Among 52 kinds of flavor components identified in barley bran, the content of hexanal was the most followed by butanoic acid, 2-pentylfuran and hexanoic acid. Among 66 kinds of flavor components identified in 12 sigumjang mejus, the contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were more than those of any other components. Twenty two kinds of flavor components were detected in both barley bran and sigumjang meju. The contents of butanoic acid, hexanal and 2-pentylfuran were higher in barley bran than sigumjang meju. The contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were higher in sigumjang meju than barley bran. Thirty kinds of volatile components were detected only in barley bran and 44 kinds were detected only in sigumjang meju.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.260-266
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• 1998

Selenium contents of infant formulas that were commerically available in Japan and Korean were determined by the method of atomic absorption spectrometry with hydrode generation. Total means of selenium contents were 45.2$\pm$22.1ng/g(n=34) in all the Japaneses formulas and 58.3$\pm$18.9ng/g(n=22) in all the Korean formulas. selecnium contents of milk-based formulas (54.7$\pm$23.2ng/g in Japan, n=20 and 64.8$\pm$12.6ng/g in Korean , n=18) were significantly higher than those of soy-based formulas (36.8$\pm$11.0ng/g in Japanes brands, n=11 and 36.4ng/g in Korean one , N=1). Based on selenium data of these formulas the selenium intakes of infants have been estimated to be about 6.6$\mu\textrm{g}$/day and 8.1$\mu\textrm{g}$/day in Korean by milk-based formula feeding.