• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.91-95
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• 1993

The growth of Bifidobacterium and Lactobacillus isolated from human interstinal bacteria were induced by water extract and U-step extract of soybean and carrot and the pH of these bacteria-cultured media were decreased. The increasing growth rates of these bacteria are related to the decrease of the pH of these bacteria-cultured media. When human intestinal flora as starter were inoculated into the medium containing water extract of soybean and carrot. the growth of lactic bacteria were also induced and the pH of the media were decreased. By measuring the pH of the media which were inoculated and cultured intestinal bacteria as a starter, it is possible to determine whether the food are the growth factors of intestinal lactic acid bacteria or not. By this method, the food which decreased pH of the medium were soybean, turnip, carrot. leek, garic, dropwork, wonnwood and onion. 'These foods may induce lactic acid bacteria in human in1estlne.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.17-21
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• 2000

Carotenoids in commercial green-yellow vegetables(carrot, mugwort, perilla leaf, leek and water dropwort) were analyzed by HPLC. Carotenoids detected were lutein, ${\alpha}$-carotene, and ${\beta}$-carotene. ${\beta}$-Carotene and lutein were detected in every sample analyzed, but ${\alpha}$-carotene could only be detected in carrot. Blanching vegetables in 3% saline increased the content of carotenoids, however, the components of carotenoids were not changed. This result suggests that blanching increases the amount of available carotenoids.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.33-43
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• 2001

The effects of the addition of herbs belonging to Allium species on the quality and storage characteristics of kamaboko were studied. The herbs employed in the study were garlic (Allium sativum for.Pekinenese Makino), leek(.Allium tuberosum Roth), onion(Allium cepa Linnaeus), and onion skin. water activity(Aw) , pH, TBA, VBN, microbial load, textural characteristics and sensory evaluation were tested. 1. Aw of all the samples decreased on storage, the Aw on lower day ranged from 0.937~o.950. All thesamples containing herbs retained the pH 6 ~7 during the entire storage period even though it decreased gradually on storage. 2. In general, TBA and VBN of the samples containing herbs were lower than the control. The sample containing 3% onion skin showed the lowest TBA and VBN value. 3. The total plate count of the samples containing herbs was low compared to the control even though the total count increased during the storage. The samples containing 3% garlic and 3% onion skin showed the lowest total plate count on 20 days of storage. 4. The sample with garlic showed remarkably low value in sensory evaluation. The samples containing onion and onion skin, however, reached to the high sensory points as storage period increased. They received high points in taste as well as overall acceptance.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.341-346
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• 2006

This study was performed to examine the effects of ${\gamma}$-irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$-irradiation. ${\gamma}$-Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1145-1148
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• 2002

Melatonin, which is a hormone secreted from pineal gland of brain and known to prevent oxidative damages of various tissues, was analyzed in 26 domestic edible plants. For the preparation of melatonin fraction, 50% ethanol extract prepared from lyophilized plant powder was filtered and applied on TLC plate. Melatonin position on TLC developed with acetone was identified by fluorescence light and extracted with methanol. This methanolic fraction was injected into HPLC comprising ODS-A column, fluorescence detector, and mobile phase consisting of a mixture (30 : 70, v/v) of 70% ammonium acetate and methanol at a flow rate of 1.0 mL/min. Melatonin was identified at the retention time of 17 min. Results revealed that celery, leek, broccoli, and cauliflower had higher melatonin contents than others.

• Journal of Pharmacopuncture
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• v.26 no.1
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• pp.53-59
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• 2023

Objectives: The most prominent microorganisms that cause hospital infections and acquire antibiotic resistance are Staphylococcus aureus and Pseudomonas aeruginosa. The present study aimed to compare the phenolic and flavonoid compounds of various Allium ampeloprasum and Allium porrum extracts and evaluate the antibacterial effects of these extracts against these two microorganisms. Methods: The total phenolic and flavonoid contents of the acetone, methanol, aqueous, and hexane leeks extracts from A. ampeloprasum and A. porrum were measured. The antibacterial activity of these extracts against S. aureus and P. aeruginosa was tested using the disk diffusion method for 24, 48, and 72 hours. Further, the minimum inhibitory concentrations and the minimum bactericidal concentrations of these extracts for these two bacteria were evaluated and compared with those of common antibiotics. Results: The aqueous extracts showed the highest phenolic and flavonoid contents and at concentrations of 35 and 40 mg per disk, showed the most antibacterial activity against S. aureus and P. aeruginosa; P. aeruginosa showed more sensitivity to the aqueous extracts than S. aureus. Conclusion: Aqueous A. ampeloprasum and A. porrum extracts may prevent the growth of hospital pathogens, especially P. aeruginosa; our findings will aid the discovery of new antimicrobial substances against antibiotic-resistant bacteria.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.335-335
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• 2020

기저유출 분리 기법은 하천에서 관찰되는 총 유출을 직접유출과 기저유출로 분리하는 기술이다. 기저유출 분리 기법은 도식적(graphical) 방법, 디지털 필터(digital filter) 방법, 통계학적 방법, 해석적 방법 등 다양하다(Valent와 Bulík, 2016). 금회 연구에서는 이 가운데 도식적 방법을 이용한 기저유출 분리 방법에 대한 적용성을 평가하였다. 금회 연구에서 수행된 도식적 기저유출 분리 방법은 HYSEP 프로그램에 포함되어 있는 local minimum method(LMM), fixed interval method(FIM), sliding interval method(SIM)이고(Sloto and Crouse, 1996), 각각의 방법은 대리 수위관측소의 관측 일 유량(2013년~2017년)에 적용되었다. 분석에 사용된 세 가지 방법은 동일하게 유역면적의 함수인 기저유출 분리에 사용되는 간격(2N∗)만으로 기저유출을 분리하므로 객관적인 적용이 가능하다. 각각의 분석 방법에 의한 기저유출 분리의 적절성 평가를 위해 2017년의 유황곡선을 이용하여 검토하였다. 구체적으로 유황 곡선의 지표 유량인 풍수량, 평수량, 저수량을 기준으로 각각의 지표 유량 이하에 대한 관측 유량과 추정된 기저유량의 결정계수를 산정하였다(Table 1). 이는 유량의 규모가 작을수록 지표유출 보다는 기저유출의 영향이 커짐을 고려한 것이다. 분석 결과, SIM이 모든 지표 유량 기준에서 가장 좋은 결과를 보였다. 또한, 기저유출 지표(base flow index; BFI)에서도 SIM과 FIM은 약 0.46으로 유사한 반면, LMM은 0.23으로 분석되어 두 방법과 큰 차이를 보였다.

• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.49-61
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• 2010

The purpose of this study was to determine basic information on the microbiological quality of environmentally friendly vegetables used in school foodservices. Comparisons were made on the microbiological quality of eight different kinds of vegetables grown by environmentally friendly agricultural methods and ordinary agricultural methods to determine if there were significant differences. In the raw materials, aerobic plate counts were as follows: lettuce 4.58~7.43 log CFU/g, winter plowing chinese cabbage 5.61~7.36 log CFU/g, Korean leek 5.81 log CFU/g to TNTC (too numerous to Count), cabbage 5.93~6.43 log CFU/g, sesame leaves 3.15~5.23 log CFU/g, cucumber 5.00~5.79 log CFU/g, cherry tomato 2.96~5.40 log CFU/g, paprika 1.30~3.52 log CFU/g. In the comparison of the microbiological quality between environmentally friendly and ordinary agricultural vegetables, their acceptable ratio was the same (81.3%) and the mean aerobic plate counts was not significantly different. In the comparison of the microbiological quality between the leafy vegetables and the fruity vegetables, the fruity vegetables had a 100% acceptable ratio regardless of the agricultural method used to grow them, while the leafy vegetables had an acceptable ratio of 70%. In terms of the aerobic plate counts, the leafy vegetables had significantly higher counts; the leafy vegetables 5.87${\pm}$1.18 log CFU/g, the fruity vegetables 4.12${\pm}$1.54 log CFU/g.