• Journal of dental hygiene science
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• v.23 no.1
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• pp.29-38
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• 2023

Background: The purpose of this study was to investigate the effect of salad dressings on the flowable composite resin surface and the erosion-inhibitory effect of calcium. Methods: The experiment included six groups: oriental dressing, balsamic dressing, lemon-garlic dressing, lemon-garlic dressing supplemented with 3% calcium, mineral water as a negative control group, and orange juice as a positive control group. pH and titratable acidity were measured. The prepared specimens were immersed in the experimental solutions for 1, 3, 5, 15, and 30 minutes. The surface microhardness was measured using the Vickers hardness number before and after the treatment, and the surface of the specimens was observed using a scanning electron microscope (SEM). Results: The pH values of the experimental groups in increasing order were as follows: lemon-garlic dressing (2.49±0.03), balsamic dressing (3.12±0.06), lemon-garlic dressing +3% calcium (3.27±0.09), oriental dressing (3.75±0.03), orange juice (3.82±0.02), and mineral water (7.32±0.16). The largest surface hardness reduction value was shown in lemon-garlic dressing (-9.61±1.16), followed by balsamic dressing (-9.17±1.63), oriental dressing (-8.62±1.09), orange juice (-8.19±1.36), lemon-garlic dressing +3% calcium (-6.76±1.23), and mineral water (-1.63±2.47). According to the SEM findings, the experimental and positive control groups showed rough surfaces and micropores, whereas the negative control group showed a smooth surface. Moreover, the lemon-garlic dressing with +3% calcium showed fewer micropores and a smoother surface than the lemon-garlic dressing. Conclusion: The intake of salad dressings at a low pH could weaken the surface microhardness of the flowable composite resin. However, adding calcium to these salad dressings can reduce the risk of microhardness reduction on the flowable composite resin surface.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.290-296
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• 2001

This study investigated the intake of alcoholic and non-alcoholic beverages in college students. Five hundred and eighty seven students age 19-30 (432 male and 155 female) responded to the beverage consumption survey. Of the students 19.9% were freshman, 42.2% sophomore, 23% junior, and 15% seniors. Results are summarized as follows : 1) Beer and soju were the most commonly consumed alcoholic beverages by the college students. The amount of beverage normally consumed was 3 cans of beer or 1 bottle of soju. 2) There was no age related change in amount of alcoholic beverage consumed, but preference for liquor rather than beer increased with age. 3) Foods most commonly consumed prior to drinking were cooked rice and milk. 4) Following the drinking of alcoholic beverages the most commonly consumed food or beverage was cold water for both males and females. The next most commonly foods were cooked rice, instant noodles, and cola for males ; and cooked rice, milk, and fruit for females. 5) Cola and pear juice were the preferred non-alcoholic beverages for college students. Also popular among students were date juice for males and orange juice for females. Milk and non-cola carbonated beverages were not commonly consumed. This study provides information for the identification of possible alcoholic beverage related public health risks among college students.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.536-542
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• 1999

This study was undertaken to investgate status of veverage consumption and preference of beverage among growning generation in order to provide basic knowledge for nutrition education to be able to settle right food habit of Korean youth. Four hundred and sixty middle and high school students in Chunnam area were asked to fill out the questionaries. The results were summarized as follows : The subjects usually drank total 671.6ml/day, water 304.1ml soft drink 156.9 ml milk 110.5 ml, fruit juice 36.2 ml. vegetable juice 15.5ml coffee & tea 32.9 ml and Korean tea 26.5 ml The male drank 685.5 ml and the female drank 654.9 ml. The average amount of beverage consumption per a unit weight was total 28.5 ml and middle shool students drank more than high school students but it was about the same between the male and female. The students who have snacks very often drank more than those who sometimes have. The students who like a meat-diet drank much more than those who like a vegetable or mixed-diet, And the students who eat bread often drank more than those who have rice every mealtime. The preferences of beverage were high in orange juice water milk, lactobacillus, sikhea, while some Koran and alcohoic beverage were less preferred.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Food Science and Preservation
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• v.15 no.3
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• pp.445-449
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• 2008

The total phenolic content and antioxidant activities of grape and fruit juice products in the Korean market were examined The total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities were evaluated by FRAP and DPPH assays. The total phenolic content of the grape juice products were within the range $57.95{\sim}205.64\;mg/L$. Orange juice had the strongest antioxidant activity, apple juice the weakest, and grape juice was intermediate. Grape juice products exhibited a wide range of antioxidant activities. Especially, GU4, GU5, and GU9 exhibited about 80% of the DPPH radical scavenging activities, similar to the antioxidant activities by the FRAP assay. The antioxidant activities by FRAP and DPPH assays were well correlated with the total phenolic content of grape juice products (> 0.97).

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.119-124
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• 1987

Combined cryoprotectants (C.C.) were formulated to depress freezing points of strawberry pulp and orange juice concentrate to ${-15}^{\circ}C$, and quality changes in fruit pulps during storage ai ${-15}^{\circ}C$ in the liquid state were investigated. C.C. suitable for strawberry pulp consisted of sucrose (2.5%, w/w), glucose (12.7%), fructose (12.7%), glycerol (1%), propylene glycol (1%) and ascorbic acid (0.1%), and that for orange juice concentrate containing 48% solids glucose (5%), fructose (5%), glycerol (4%) and citric acid (1%). When quality of fruit pulps was compared among control and those with C.C., quality of fruit pulps stored with added C.C. was at least as good as control, except treatment B which had significantly lower overall preference. Strawberry jam prepared from pulp stored for 4 monthes did not show any significant quality differences among control and treated samples. The results of this study indicated that fruit pulps could be stored with added C.C. in the liquid state at the frozen storage temperature, while maintaining qualities at least as good as the conventionally frozen stored products.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.50-55
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• 1979

To study the effects of diets containing Ginseng extracts as foods, Sprague-Dawley strain rats were fed several diets containing the Ginseng extracts(Ginseng nectar, Ginseng orange juice, Ginseng drink) for 12 week. The Ginseng diets contained 555 mg or 1,110 mg of Ginseng extracts per kg of the diet. During the feeding, growth rate, feed efficiency ratio, organ weight, hematocrit value, SGOT and SGPT activity were compared with those of the control rats. As results of growth rate, feed efficiency ratio, organ weight, hematocrit value and SGPT activity showed no statistical significance between Ginseng fed animals and the controls. The experimental animals showed slightly lower SGOT activity and higher serum cholesterol than the controls did. The difference was, however, not statistically significant. No abnormalities of liver, spleen and kidney tissues were observed in the rats fed with the diets containing the Ginseng extract. As result of swimming test, a statistically significant increase of the swimming time was observed in the experimental animal groups, especially in Group V.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.50-54
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• 1999

The persimmon puree was hydrolyzed with commercial polysaccharide hydrolyzing enzymes, Viscozyme and Celluclast and jam was prepared with the enzyme treated persimmon juice by addition of pectin. The textural characteristics of the jam were studied for the effects of pectin addition and storage temperature. When the persimmon jam was prepared with the enzyme treated juice with addition of pectin(2.2∼3.0%), the hardness of the go] was stabilized at the addition level of more than 2.8% as measured by %sag. The hardness, cohesiveness, adhesiveness, and gumminess were also significantly increased as the amount of pectin addition increased, whereas the cohesiveness and elasticity did not change significantly. The gel prepared with the puree hydrolyzed with Celluclast generally showed higher hardness, gumminess and adhesiveness and less cohesiveness and elasticity than those treated with Viscozyme. Higher temperature (17$^{\circ}C$) caused a significant decrease in most of the textural properties except elasticity. Results of sensory test showed the orange colors was much improved by the Celluclast treatment, while other characteristics such as total acceptability and texture were not significantly different.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.198-203
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• 1997

The ground persimmon puree was treated with two kinds of commercial polysaccharide hydrolyzing enzymes (Viscozyme and Celluclast) in order to study their effects on the extraction yield, viscosity, color, titratable acidity and sugars. Hydrolysis with Viscozyme which has enzymatic activity of arabinase, cellulase, xylanase, hemicellulase and ${\beta}-glucanase$ significantly increased the extraction yield, L-value and reducing sugar and decreased in viscosity by treatment for 10 min at $50^{\circ}C$. The extraction yield of the juice was increased from 42.7% to 80% by Viscozyme while the Celluclast to 73.3%. On the other hand, the sensory properties of persimmon-like flavor, scarlet and orange color were greatly improved for the juice hydrolyzed with Viscozyme for 60 min.