• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.160-170
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• 2006

This study was conducted to provide foundation data for making health care policy for married women by assessing the dietary intake between highly educated married, employed and unemployed women. It is a direct interview, cross-sectional study with 24-hour recall method for one day. In selecting the subjects for this study, married, unemployed women were selected from a certain area (Daedeok Science Town) in Daejeon where there are high rates of highly educated women, and the married, employed women were selected from the teaching profession in order to avoid confounding due to including a variety of jobs. According to the Korean Standard Classification of Occupations, teaching is the representational occupation of highly educated, married women. Then, to prevent confounding due to age, we selected the subjects out of each age group at the same rate through random sampling. Women who had not graduated college, worked only part-time, or had no current spouse were excluded. As a result, 486 highly-educated, married, unemployed (250) and employed (236) women were used for analyzing data. The unemployed women consumed a higher amount of fat, cholesterol, sodium, vitamin C and folic acid while the employed women consumed a higher amount of iron, vitamin $B_l$ and vitamin $B_2$. P/M/S ratio being 1/1.18/1.05 and 1/1.05/0.87, for the unemployed women and the employed women, respectively, unemployed respondents had a higher saturated fat intake than those of employed. It is in excess of the standard ratio (1/1/1) of the Korean RDA. At the same time, in unemployed respondents the percent of energy intake from fat (24.8%, 23.2%) and animal fat (12.4%, 11.4%) were higher than those of employed respondents. The mean daily nutrient intake of calcium, zinc, and iron for both groups of respondents were lower than the Korean RDA. Both groups had phosphorus as the highest nutrient and calcium as the lowest nutrient of INQ (Index of Nutritional Quality) while nutrients with the INQ being less than 1 were calcium and iron. To sum up, the following conclusions can be made: Nutrition education and guidance for reduction of the intake of fat, especially animal fat, are necessary for unemployed women. In addition, highly educated, married, unemployed and employed women should increase the consumption of foods rich in iron and calcium to prevent anemia and osteoporosis, while decreasing the intake of phosphorus to balance proportions of calcium and phosphorus.

• Nutrition Research and Practice
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• v.10 no.1
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• pp.115-124
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• 2016

BACKGROUND/OBJECTIVES: This is the first study to identify common genetic factors associated with the basal metabolic rate (BMR) and body mass index (BMI) in obese Korean women including overweight. This will be a basic study for future research of obese gene-BMR interaction. SUBJECTS/METHODS: The experimental design was 2 by 2 with variables of BMR and BMI. A genome-wide association study (GWAS) of single nucleotide polymorphisms (SNPs) was conducted in the overweight and obesity (BMI > $23kg/m^2$) compared to the normality, and in women with low BMR (< 1426.3 kcal/day) compared to high BMR. A total of 140 SNPs reached formal genome-wide statistical significance in this study (P < $1{\times}10^{-4}$). Surveys to estimate energy intake using 24-h recall method for three days and questionnaires for family history, a medical examination, and physical activities were conducted. RESULTS: We found that two NRG3 gene SNPs in the 10q23.1 chromosomal region were highly associated with BMR (rs10786764; $P=8.0{\times}10^{-7}$, rs1040675; $2.3{\times}10^{-6}$) and BMI (rs10786764; $P=2.5{\times}10^{-5}$, rs10786764; $6.57{\times}10^{-5}$). The other genes related to BMI (HSD52, TMA16, MARCH1, NRG1, NRXN3, and STK4) yielded P < $10{\times}10^{-4}$. Five new loci associated with BMR and BMI, including NRG3, OR8U8, BCL2L2-PABPN1, PABPN1, and SLC22A17 were identified in obese Korean women (P < $1{\times}10^{-4}$). In the questionnaire investigation, significant differences were found in the number of starvation periods per week, family history of stomach cancer, coffee intake, and trial of weight control in each group. CONCLUSION: We discovered several common BMR- and BMI-related genes using GWAS. Although most of these newly established loci were not previously associated with obesity, they may provide new insights into body weight regulation. Our findings of five common genes associated with BMR and BMI in Koreans will serve as a reference for replication and validation of future studies on the metabolic rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.467-472
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• 1991

In order to investigate the changes of lipid ingredient and fatty acid content in flint corn by a growth process, total lipids from flint corn(Zea may l.) were extracted, purified and fractionated into three lipid classes (neutral lipid ; NL, glycolipid ; GL, phospolipid ; PL) by silicic acid column chromatography (SACC). Non-polar lipid ingredients and fatty acid contents were determined by thin layer chromatography (TLC) and gas chromatography (GC). And non-polar lipid ingredients were quantitatived by TLC scanner. The crude oil among proximare composition increased 2.74% to 4.43% and NL and PL were fractionated by SACC increased 48.5% to 86.02%, 1.01% to 2.73%, respectively. But GL decreased 50.4% to 11.25%. Neutral lipid ingredients identified monoglyceride, were 1.1~3.7%, 11.9~16.1%, 2.3~4.2%, 16.7~21.5% and 58.5~63.6%, respectively. The major fatty acids of NL were linoleic (48.9~61.0%), oleic(22.3~34.2%), palmitic (10.3~11.7%) acids and stearic, linolenic acids were also detected as minor components. The ratio of total unsaturated fatty acid to total saturated fatty acid presented a higher percentage of 5.87~6.34. The physico-chemical characteristics of flint corn lipids were presented as specific gravity presented 0.920, refractive index 1.468, saponification value 191.2, unsaponificable matter 0.97%, acid value 0.58 and iodine value 124.6, respectively.

• Kidney Research and Clinical Practice
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• v.36 no.1
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• pp.48-57
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• 2017

Background: Hepatic steatosis measured with controlled attenuation parameter (CAP) using transient elastography predicts metabolic syndrome in the general population. We investigated whether CAP predicted metabolic syndrome in chronic kidney disease patients. Methods: CAP was measured with transient elastography in 465 predialysis chronic kidney disease patients (mean age, 57.5 years). Results: The median CAP value was 239 (202-274) dB/m. In 195 (41.9%) patients with metabolic syndrome, diabetes mellitus was more prevalent (105 [53.8%] vs. 71 [26.3%], P < 0.001), with significantly increased urine albumin-to-creatinine ratio (184 [38-706] vs. 56 [16-408] mg/g Cr, P = 0.003), high sensitivity C-reactive protein levels (5.4 [1.4-28.2] vs. 1.7 [0.6-9.9] mg/L, P < 0.001), and CAP (248 [210-302] vs. 226 [196-259] dB/m, P < 0.001). In multiple linear regression analysis, CAP was independently related to body mass index (${\beta}=0.742$, P < 0.001), triglyceride levels (${\beta}=2.034$, P < 0.001), estimated glomerular filtration rate (${\beta}=0.316$, P = 0.001), serum albumin (${\beta}=1.386$, P < 0.001), alanine aminotransferase (${\beta}=0.064$, P = 0.029), and total bilirubin (${\beta}=-0.881$, P = 0.009). In multiple logistic regression analysis, increased CAP was independently associated with increased metabolic syndrome risk (per 10 dB/m increase; odds ratio, 1.093; 95% confidence interval, 1.009-1.183; P = 0.029) even after adjusting for multiple confounding factors. Conclusion: Increased CAP measured with transient elastography significantly correlated with and could predict increased metabolic syndrome risk in chronic kidney disease patients.

• Journal of The Geomorphological Association of Korea
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• v.19 no.1
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• pp.57-68
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• 2012

Red saprolites are appeared in granitic hills in Naju, Southern Korean Peninsula. These red saprolites were analyzed for their geochemistry, including CIA, A-CN-K and A-CNK-FM ternary plots, to understand the chemical weathering trend and rubefaction of the saprolites. These saprolites were compared with kaolinitic saprolites of Guadalquivir Basin in Spain formed under paleo-humid tropical conditions. Chemical Index of Alteration(CIA) value for Naju in Korea is 80, and 87 in Guadalquivir, suggesting moderate and strong weathering in both. Relative to kaolinitic saprolite of Guadalquivir in Spain, red saprolites in Naju are commonly weak loss of CaO, $Na_2O$, especially in $K_2O$. The A-CNK-FM ternary plots of Naju saprolites relative to Kaolinitic saprolites of Guadalquivir shows weak chemical alteration owing to slow removal of $K_2O$, but high mafic constituents, $Fe_2O_3$ and MgO, for most of the samples. In the saprolites of Naju, mafic oxides, $Fe_2O_3$ and MgO, become enriched because of the fast and massive removal of CaO, $Na_2O$ and $K_2O$ relative to other elements, resulting in rubefaction of the surface layer of the saprolites, so more redness than kaolinitic saprolites of Guadalquivir. It is found that the rubefaction of the saprolites is not necessarily proportional to chemical weathering intensity.

• Food Science and Preservation
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• v.6 no.4
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• pp.392-397
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• 1999

The quality changes during the removal of astringecy by CO$_2$gas at 2$^{\circ}C$ and 20$^{\circ}C$ of three varieties of persimmons named 'Tonewase', 'Chungdobanshi' and 'Sagokshi' were examined. Astringency index and tannin content showed rapid decrease at 20$^{\circ}C$ and gradual decrease at 2$^{\circ}C$. All was edible 2days from the removal of astringency at 20$^{\circ}C$, while 'Tonewase' and 'Sagokshi' were edible on 6days and 'Chungdobanshi' on 10days after treatment at 2$^{\circ}C$. Soluble solid contents was decreased a little(1∼3%) during the removal of astringency. Hardness was decreased slowly but, kept over 1.0kg/$\phi$5mm till edible period in all varieties at 2$^{\circ}C$ and 20$^{\circ}C$. The hardness of 'Chungdobanshi' was kept well after the removal of astringency at 2$^{\circ}C$. No noticeable color changes in all varieties during treatment. Injury fruits were noticeable in only 'Tonewase' after the removal of astringency treatment at 2$^{\circ}C$.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Membrane Journal
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• v.31 no.2
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• pp.153-159
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• 2021

In recent years, polymer membranes, which are actively used in various industrial fields, have the advantage of being able to impart unique properties through the control of chemical structures and physical properties in the film-fabrication process, as well as through fabricating blend membranes mixed with various materials. In this study, the solubility parameter, which can be used as an index of miscibility with other materials, was calculated using molecular dynamics using a silkworm (Bombyx mori) silk polymer which has a wide potential to be used as an eco-friendly natural material. When the solubility parameter of polyvinylalcohol (PVA), which is also environmentally friendly and biocompatible, was calculated by molecular dynamics and compared with each other, it was confirmed that the two polymer materials had similar solubility parameter values. In conclusion, it was theoretically proved that the two polymers could blend well with each other, which was confirmed through experiments.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.470-478
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• 2011

This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products. The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content ($r=0.609^{**}$) and iron content ($r=0.655^{**}$). Lightness, protein, polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.