• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.237-246
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• 2019

In this study, quality characteristics of yogurt supplemented with Angelica gigas Nakai leaf extract were examined. The pH of the yogurt ranged from 4.40 to 4.45 and the titratable acidity ranged from 0.96% to 0.98%. The viscosity tended to decrease with the addition of the Angelica gigas Nakai leaf extract, but did not affect stability during storage. In the range of 0.1% to 0.3%, lactic acid bacteria were present in the range of 1.9×10⁹ to 3.2×10⁹ CFU/mL. The decursin content in yogurt was quantitatively analyzed, depending on the addition of 0.1% to 0.3% of Angelica gigas Nakai leaf extract and was found to be 0.26 ㎍/g, 15.23 ㎍/g, and 23.57 ㎍/g respectively. Organic acid showed the highest generation of lactic acid. The antioxidant properties of yogurt were shown to increase with the addition of the Angelica gigas Nakai leaf extract. The sensory score of yogurt supplemented with 0.1% of the Angelica gigas Nakai leaf extract was highly valued, at a level similar to that of plain yogurt. Yogurt supplemented with 0.2% of the extract was rated above the normal score of 6.31 to 6.50. As shown by the results, the optimal concentration of Angelica gigas Nakai leaf extract for addition to yogurt was within 0.2%.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.314-318
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• 1981

In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was $93{\pm}3\:{\mu}m$ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at $37^{\circ}C$. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at $37^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.512-520
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• 2001

Kimchi is one of the traditional Korean food and a very popular side dish in Korea. To obtain funda mental data on how to prevent over ripening in kimchi after acidity of 0.4% was reached during the lactate fermentation, the physicochemical characteristics such as pH. acidity. organic acids, enzyme activity were measured and the time dependent ecology of microorganism were observed. In the initial stages of fermentation, the pH of kimchi was markedly changed and slowly decreased in 0.5% acidity The acidity was slowly increased and markedly increased in pH 4 by growth of microorganism. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid and this results reconfirmed by GC-MSD. Lactic acid was changed a lot during fermentation period as the time of storage went on, where as malic was decreased. Kimchi A, having acidity of 0.75%, showed the highest acidic Protease and lipase activity. Also, the amylase activity was high in kimchi C, having 0.95% acidity. The total viable bacteria showed 8.1$\times$10$^{5}$ , 4.7$\times$10$^4$, 1.2$\times$10$^3$, 3.2$\times$10$^4$, 4.9$\times$10$^{5}$ cfu/ml in the kimchi A, B, C, D and E, respectively. The numbers of lactic acid bacteria counted 1.0$\times$10$^{5}$ , 1.3$\times$10s, 1.2$\times$10$^3$, 2.3$\times$ 10$^3$, 2.1$\times$10$^4$c1u/m1 in the kimchi A, B, C, D and E, respectively. The numbers of acetobactor were counted 1.8$\times$10$^{5}$ , 9.3$\times$10$^4$, 7.0$\times$10$^1$, 4.5$\times$10$^4$, 5.3$\times$10$^3$cfu/m1 in the kimchi A, B, C, D and E, respectively.

• Journal of Physiology & Pathology in Korean Medicine
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• v.31 no.6
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• pp.348-355
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• 2017

Aster yomena (AY) have been used as a traditional medicine to treat cough, bronchial asthma, and insect bites in Korea. In this study, we evaluated the inhibition of adipogenesis in 3T3-L1 cells and in high-fat diet (HFD)-induced obese mice by AY ethanol extract. Lipid accumulation measurement indicates that AY markedly inhibited adipogenesis in a dose-dependent manner. qRT-PCR results demonstrated that the mRNA expression of adipogenic transcription factors such as peroxisome proliferator-activated receptor-${\gamma}$ ($PPAR-{\gamma}$) in 3T3-L1 cells were significantly down-regulated by AY treatment. And inhibited the expression of FAS, a protein responsible for lipid synthesis, transport and storage. Oral administration of AY (100, 250, and 500 mg/kg, P.O/daily for 4 weeks) was conducted in high-fat diet induced obese mice and C57BL/6 mice. AY was orally administered for 4 weeks to extract liver and epididymal fat, and hematoxylin and eosin staining(H&E staining) was observed. Observation showed that the fat concentration of liver tissue tended to decrease dose-dependently and decreased significantly at 500 mg/kg concentration. The AY-administered group of HFD-induced mice had a lower body weight gain, along with decreased triglycerides and total cholesterol compared with the control mice, however, the HDL-cholesterol/total cholesterol ratio was increased. These results indicate that AY exhibits anti-obesity effects in obese mice by decreasing in serum lipid levels and lipogenesis related gene.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.183-183
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• 2011

Multiferroic materials have been widely studied in recent years, because of their abundant physics and potential applications in the sensors, data storage, and spintronics. $BiFeO_3$ is one of the well-known single-phase multiferroic materials with $ABO_3$ structure and G-type antiferromagnetic behavior below the Neel temperature $T_N$ ~ 643 K, but the ferroelectric behavior below the Curie temperature $T_c$~1,103 K. In this study, the $BiFe_{1-x}Ni_xO_3$ (x=0 and 0.05) bulk ceramics were prepared by solid-state reaction and rapid sintering with high-purity $Bi_2O_32$, $Fe_3O_4$ and NiO powders. The powders of stoichiometric proportions were mixed, as in the previous investigations, and calcined at 450$^{\circ}C$ for $BiFe_{1-x}Ni_xO_3$ for 24 h. The obtained powders were grinded, and pressed into 5-mm-thick disks of 1/2-inch diameter. The disks were directly put into the oven, which has been heated up to 800$^{\circ}C$ and sintered in air for 20 min. The sintered disks were taken out from the oven and cooled to room temperature within several min. The phase of samples was checked at room temperature by powder x-ray diffraction using a Rigaku Miniflex diffractometer with Cu K${\alpha}$ radiation. The Raman measurements were carried out by employing a hand-made Raman spectrometer with 514.5-nm-excitation $Ar^+$ laser source under air ambient condition on a focused area of 1-${\mu}m$ diameter. The field-dependent magnetization measurements were performed with a superconducting quantum-interference-device magnetometer.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.443-452
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• 2002

The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30$^{\circ}C$, packaged under air and stored for 14 days at 4$^{\circ}C$ and then during the storage time analyzed for VBN, TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN and TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage. However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4$^{\circ}C$. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.238-243
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• 1981

This experiment was carried out to study the availability of Korean peat as a main carrier material of rhizobial inoculant, using the alfalfa strain Rhizobium meliloti M 14 which was isolated in the previous report. Modification of powdered peat with calcium carbonate and other materials was studied; inoculation of the peat with culture broth, maturation of the mixture under different conditions, and survival of the strain in the peat culture was examined. The results obtained were as follows. 1. Peat produced in Pyongtak was highly acidic, pH 3.8, and addition of calcium carbonate by 14% was required for pH adjustment to 6.4. However the amount of calcium carbonate could be reduced by 4 to 8% when carbon or charcoal was mixed with the peat. 2. Viable number of the strain reached to $7-9{\times}10^9cells/g$ after 3 days, when inoculated with the culture broth of early stationary growth phase and matured in unsteriled peat of open trays; and the number in steriled peat was $1.1-6.2{\times}10^{10}cells/g$ after 5 days, when matured in closed bottles. 3. Survival of the strain was affected markedly by storage temperature, and positive effect of D-sorbitol on the viability was recognized at elevated temperatures, when added as an additional carbon source and moistening agent. Glycerol, sorbitol, or sodium lactate was utilized by the strain as a sole source of carbon, and the decimal reduction time of viable number in the peat culture was was found to be 8 to 9 weeks at $25^{\circ}C$ when these agents were added by 0.5%.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.19 no.1
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• pp.66-75
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• 2014

This study aims to understand environmental factors that determine spatial distribution of macrozoobenthic community in the southern area (ca 100-500 m depth) of East Sea, Korea, known as a candidate site for carbon storage under the seabed. From sixteen locations sampled in the summer of 2012, a total of 158 species were identified, showing density of $843indiv/m^2$ and biomass of $26.2g\;WW/m^2$, with increasing faunal density towards biologically higher diverse locations. Principal component analysis showed that a total of 33 environmental parameters were reduced to three principal components (PC), indicating sediment, bottom water, and depth, respectively. As sand content was increasing, number of species increased but biomass decreased. Six dominant species including two bivalve species favored high concentrations of ${\Omega}$ aragonite and ${\Omega}$ calcite, indicating that the corresponding species can be severely damaged by ocean acidification or $CO_2$ effluent. Cluaster analysis based on more than 1% density dominant species classified the entire study area into four faunal assemblage (location groups), which were delineated by characteristic species, including (A) Ampelisca miharaensis, (B) Edwardsioides japonica, (C) Maldane cristata, (D) Spiophanes kroeyeri, and clearly separated in terms of geography, bottom water and sediment environment. Overall, a discriminant function model was developed to predict four faunal assemblages from five simply-measured environmental variables (depth, sand content in sediment, temperature, salinity and pH in bottom water) with 100% accuracy, implying that benthic faunal assemablages are closed linked to certain combinations of abiotic factors.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.