• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.119-136
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• 1998

The lipids of milk provide energy and many essential nutrients for the newborn animal. They also have distinctive physical properties that affect the processing of dairy products. Milk fat globules mainly consist of neutral lipids like triacylglycerols, whereas the globule membranes contain the complex lipids mostly, Phospholipids are a small but important fraction of the milk lipids and are found mainly in the milk fat globule membrane and other membranous material in the skim-milk phase. The milk fats of ruminant animals are characterized by the presence of relatively high concentrations of short-chain fatty acids, especially butyric and hexanoic acids, which are rarely found in milks of non-ruminants. The fatty acids of milk lipids arise from de novo synthesis in the mammary gland and uptake from the circulating blood. The fatty acid compositions of milks are usually complex and distinctive, depending on the nature of the fatty acids synthesized de novo in the mammary gland and those received from the diet in each species. The content and composition of milks from different species vary widely; presumably, these are evolutionary adaptations to differing environments. The actual process by which these globules are formed is unkonwn, but there are indications that triglyceride-containing vesicles which bleb from endoplasmic reticulum may serve as nucleation sites for globules. Recent studies on milk have centred on the manipulation of milk lipids to increase specific fatty acids, i.e. 20-carbon omega-3 fatty acids (eicosapentaenoic acid 20:5n3, decosahexaenoic acid 22:6n3) from marine sources because the fatty acids are closely associated with a decreased risk of coronary heart disease.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.681-686
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• 2009

Cronobacter spp. (Enterobacter sakazakii) is known to be highly resistant to dry conditions than any other Enterobacteriaeae. In this study, one hundred and ten Korean Cronobacter isolates were characterized to find out their survival characteristics under conditions of desiccation and humidity. Thirty percentage strains of the isolates showed high resistance to desiccation exposed on the metal surface for eight hours by half survival of the initial number, whileas less than 10% strains showed dry sensitivity by less one log scale survival among seven log scales. Finally, more than 90% of the strains consisted of dry-resistant and dry-intermediate groups. The same tendencies were evident in a 15-day exposure. Dry-resistant and intermediate strain groups showed 3 log scale survival among 5 log initial numbers in the powdered infant formula for 30 days, which were more resistant than on the above metal surface exposed. So, almost the isolate strains showed high resistance to dry condition. Dry-resistant and intermediate groups exposed on the metal surface formed a biofilm at the beginning, and the dry-sensitive group showed biofilm formation mainly only after a 7-day exposure. However, without a time difference in formation of biofilm, the dry-resistant and sensitive isolates seemed to similar biofilm formation activity. Most of the isolates showed very low survival at 75% relative humidity in 48 hours; however, they showed high resistance by 60% survival at 40% relative humidity. The Cronobacter isolates showed high resistance to desiccation on the metal surface and in the powdered infant formula, but low survival at high relative humidity. Therefore, high humidity may be a control method for Cronobacter in food processing environments.

• Journal of Bio-Environment Control
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• v.7 no.3
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• pp.226-236
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• 1998

If the lowest leaves of the cucumber were removed or training cultivable method was changed, a computer vision system could divide well the cucumber fruit from the others, and also an end-effector could reach and grip cucumber fruit and cut well its fruit stalk. Therefore, this study investigated whether removal leaves and training cultivable method of a cucumber could affect its growth and yield. They can help to be designed the vision system and the end-effector. A cucumber fruit grew by 6-l5cm long for 2 days regardless of removing leaves. Removal leaves didn't affect growth of cucumber fruit. Number of cucumber fruit was produced within 10% different values by three methods (A, B, C) of removal leaves. The first grade rate (best quality) of 4 B and C was 56.7%, 53.1%, 56.3% respectively. Consequently, proper removal leaves were better than traditional way, which does not remove a leaf, because they make cucumber plant ventilate more freely and absorb more light.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.227-232
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• 2011

The processing techniques are need to use the non-marketable paprika fruit because paprika that is difficult crop for cultivation and produced easily non-marketable fruits, such as physiological disorder fruit, malformed fruit, and small size fruit. This study was carried out to investigate the proper active modified atmosphere packaging (MAP) condition for enhancing the storability of fresh-cut paprika fruit. The fresh-cut paprika (cv 'Score', seminis) put into $7cm{\times}0.7cm$ size and packed them in 20 g bags. The active MAP and vacuum treated paprika fruits were packaged with LLDPE/Nylon, EVOH, Tie film, and injected partial pressures of $CO_2$ and $O_2$, and $N_2$ in the packages immediately after sealing to treat active MAP. The ratio of $CO_2$, $O_2$, and $N_2$ of active MAP conditions were 0 : 20 : 80 (air), 5 : 5 : 90, 30 : 10 : 60, 10 : 70 : 20 and vacuum treatment did not contain any gas. The passive packaging treated paprika packaged with $40{\mu}m$ ceramic film. After 7 days of storage at $9^{\circ}C$, the fresh weight decreased less than 2% in all treatments, and showed lower in 5 : 5 : 90 ($CO_2:O_2:N_2$) active-MAP treatment and higher in vacuum treatment than other treatments. The $CO_2$ and $O_2$ concentration in packages did not change remarkably in active-MA treatments except 30 : 10 : 60 active-MAP treatment that showed sharply decreased $O_2$, concentration and increased $CO_2$ concentration at $1^{st}$ day of storage at $9^{\circ}C$. The ethylene concentration in package was the highest in 30 : 10 : 60 active-MAP treatment and the lowest in the passive MAP treatment that packaged with gas permeable film during $9^{\circ}C$ storage for 7 days. The 30 : 10 : 60 active-MAP treatments were not proper condition to storage fresh-cut paprika. The visual quality was maintained higher in 0 : 20 : 80 (air), 5 : 5 : 90, and 10 : 70 : 20 active MAP treatments and passive MAP treatment than others and the firmness, off-odor, and electrolyte leakage was investigated at 7th day of storage at $9^{\circ}C$. The 5 : 5 : 90 and 10 : 70 : 20 active-MAP treatment showed higher firmness and lower off-odor than other treatments after $7^{th}$ day of storage at $9^{\circ}C$. In addition, the electrolyte leakage was reduced less than 20% at 0 : 20 : 80 (air), 5 : 5 : 90, 10 : 70 : 20, and passive MA treatments. Therefore, 10 : 70 : 20 ($CO_2:O_2:N_2$) and 0 : 20 : 80 (air) might be recommended for proper active MAP conditions.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.386-392
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• 2016

This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and ${\beta}$-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were $2577.96{\mu}g/mL$, and the lowest total isoflavone contents of NFEDS were $428.27{\mu}g/mL$. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to $786.36{\mu}M\;TE/g$ in non-fermented defatted soybean and fermented soybean, respectively. ${\beta}$-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.644-654
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• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.444-450
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• 2001

Kochujang, fermented hot pepper paste, was treated with combined high hydrostatic pressure and heat. Viable cell counts and chemical compositions of Kochujang were determined as a function of high pressure processing conditions such as temperature, pressure and time, and during storage for 120 days at $37^{\circ}C$. Viable cell counts were decreased with the increase of temperature, pressure and time. Viable cell counts in the treated Kochujang were decreased up to $0{\sim}3$ log cycle with the temperature of $49{\sim}73^{\circ}C$, $0{\sim}3$ log cycle with the pressure of $380{\sim}680\;MPa$, and $2{\sim}5$ log cycle with the time of $10{\sim}70\;min$, compared with the untreated. pH, titratable acidity, amino nitrogen, reducing sugar and ethanol content in the treated Kochujang were comparable to the untreated regardless of the treatment condition. Hunter L, a and b values in the treated Kochujang were higher than those of the untreated. Viable cell counts were decreased with the increase of the storage period at $37^{\circ}C$. Viable cell counts in Kochujang treated at 380 MPa/30 min were decreased up to 2 log cycle from $1.8{\times}10^6\;to\;1.94{\times}10^4\;CFU/g$ after 120 days of storage, while those at 680 MPa/70 min were not detected after 60 days from the initial stage of $4.00{\times}10^1\;CFU/g$. pH, amino nitrogen and ethanol content were decreased, and titratable acidity were increased significantly as the increase of the storage period. Hunter L, a and b values also decreased significantly. The changes in physicochemical properties of Kochujang treated at 680 MPa/70 min were greater than those at 380 MPa/30 min.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.144-152
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• 1977

The physiochemical properties of eight different cultivars or newly bred lines of glutionous rice were investigated and obtained following results; (1) The gelatinizing temperature, blue value and alkali number of starch separated from the sample cultivars or lines were similar to those of starch from conventional cultivar Olchal. The expansive power of three newly bred lines were somewhat weaker than that of starch from conventional cultivar, but the expansive power of other four lines were similar to that of conventional cultivar. (2) pH of cooked rice of the ten sample cultivars or breeding lines showed no discernible differences rangeing from 6.54 to 6.60. (3) The degree of gelatinization of cooked rice of newly bred lines were rather lower than that of conventional ones, but the degree of their retrogradation were somewhat higher than that of conventional cultivars. (4) In order to improve the palatability of cooked rice of Tongil (common rice), glutinous rice were mixed in different rate. The results showed that a mix ratio of six per cent glutinous rice was most favourable. The acceptability of common Tongil rice was improved when it was cooked with four to six per cent of glutinous rice mixed, and it showed no significant difference from that of Akibare alone cooked rice. Also no difference was noticed among newly bred glutinous lines in the acceptability when they cooked with common Tongil rice mixed. (5) Injolmi, Yaksik, Misitgaru, Twipap and Yugwa were prepared from glutinous rice of sample cultivars and or breeding lines to study their characteristics in processing and their acceptability. The results indicated that the acceptability score of newly bred lines were lower than that of conventional cultivar in cases of Twipap and Yugwa, but in cases of Injolmi, Yaksik and Misitgaru, identical score was obtained from both of newly bred lines and conventional cultivars.

• Journal of Biosystems Engineering
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• v.3 no.1
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• pp.47-63
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• 1978

This study was conducted to obtain a basic information necessary to assess present rice milling technology in Korea The profiles for milling plants was analyzed by survey work.For the private custom-work mills, which process about 80 percent of domestic rice consumption ,their actual milling test for the identical samples as used for filed mills was conducted. Two rice varieties Japonica and Tongil-type were associated with the experiments. The results are summarized as follows: 1. Analyses for private custom-work mills showed their general aspects as; about 91 percent of the mills belonged to an individual owner ship ; more than 93 percent of the mills was established earlier than 1950 ; about 80 percent of the mills was powered with electric motor; mills having less than two employees were about 75 percent; about 45 percent of the mills provided for warehouse in storing customers cereal grains. 2. The polishers installed in 1,255mills within the surveyed area (7 counties) have been supplied by 44 different domestic manufacturers ;in but about 60 percent of which was supplied by 6major manufacturers. The polishers could be classified into two categories in terms of principles of their polishing actions ;jet-pearler and friction types. About 51 percent of the mills was equipped with the former which has been recognized as giving greater milling recovery than the friction types. 3. Reason for owners of private mills to supplement new machines was due mainly to pgrading their mills to meet the requirements that established by the Government. However, about 60 percent of the mill owners intended to replace with new pearler by their own needs to meet with new high yielding varieties. 4. Processing systems of each previate rice mills surveyed could be classified into three categories, depending upon whether the systems posessed such components as precleaner and paddy separator or not. Only 36.7 percent of mills was installed with both precleanr ad paddy seperrator, 5.0 percent of mills did have neither percleaner nor paddy seperator, and rest of them equipped only one of the two. Hence,it is needed for about 63% of rice miils to be supplemented with these basic facilities to meet with the requirements for the standaized system. 5. Actual milling capacity measured at each field rice mills was shown a wide variation, having range from about 190 to 1,210 kg/hr. The percentages of mills classified according to daily milling capacity based on this hourly capacity were 24.3% for the capacity less than 3 M/T a day; 20.0% for 3-4 M/T; 15.6% for 4-5 M/T; 6.7% for 5-6 M/T; 22.3% for 6-7 M/T; and 11.0% for more than 7 M/T a day. 6. Actual amount of rice processed was about 310 M/T a year in average. About 42% of total milled rice was processed during October to Decembear, which formed a peak demand period for rice mills. The amount of rice milled during January to May was relatively small, but it had still a large amount compared to that during June to September. 7. Utilization rate of milling facility, i. e., percentage of the actual amount of milled rice to the capacity of rice mills, was about 18% on the year round average, about 41% in the peak demand season, and about 10% during June to September. Average number of operating days for mills surveyed was about 250 days a year, and about 21 days a month. 8. Moisture contents of paddy at the time of field mill tests were ranged 14.5% to 19.5% for both Japonica and Tong-i] varieties, majority of paddy grains having moisture level much higher than 1530. To aviod potential reduction of milling recovery while milling and deterioration of milled rice while storage due to these high grain mJisture contents, it may be very important for farmers holding rice to dry by an artificial drying method. 9. Milling recovery of JapJnica varieties in rice mills was 75.0% in average and it was widely ranged from 69.0% to 78.0 % according to mills. Potential increase in milJing recovery of Japonica variety with improvement of mill facilities was estimated to about 1.9%. On the other hand, milling recovery of Tong-il varieties in the field mill tests was 69.8% in average and it ranged from 62% to 77 %, which is much wider than that of Japonica varieties. It is noticed that the average milling recovery of Tong-il variety of 69.8% was much less than that of the Japonica-type. It was estimated th3.t up to about 5.0% of milling recovery for Tong-il variety could be improved by improving the present lo'.ver graded milling technology. 10. Head rice recoveries, as a factor of representing the quality of commercial goods, of Japonica and Tong-il varieties were 65.9% and 53.8% in average, and they were widely ranged from 52% to 73% and from 44% to 65% , respectively. It was assessed that head rice recovery of Japonica varieties can be improved up 3.3% and that of Tong-il varieties by 7.0% by improving mill components and systems.

• Korean Journal of Biological Psychiatry
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• v.3 no.2
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• pp.277-287
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• 1996

Objective : It has been proposed that cognition and related aspects of mental functioning are decreased in depression as well as in alcoholism. The objective of the study was to compare behavioral side effects of paroxetine and amitriptyline in depressed patients accompanied by alcoholism. The focused comparisons were drug effects concerning psychomotor performance, cognitive function, sleep and daytime sleepiness during the first 2 weeks of treatment. Methods : After an alcohol detoxification period(3 weeks) and a washout period(1 week), a total of 20 male inpatients with alcohol use disorder (DSM-IV), who also had a major depressive episode(DSM-IV), were treated double-blind with paroxetine 20mg/day(n=10) or amitriptyline 25mg/day(n=10) for 2 weeks. All patients were required to have a scare of at least 18 respectively on bath the Hamilton Rating Scale far Depression(HAM-D) and Beck Depression Inventory(BDI) at pre-drug baseline. Patients randomized to paroxetine received active medication in the morning and placebo in the evening whereas those randomized to amitriptyline received active medication in the evening and placebo in the morning. All patients performed the various tasks in a test battery at baseline and at days 3, 7 and 14. The test battery included : critical flicker fusion threshold for sensory information processing capacity : choice reaction time for gross psychomotor performance : tracking accuracy and latency of response to peripheral stimulus as a measure of line sensorimotor co-ordination and divided attention : digit symbol substitution as a measure of sustained attention and concentration. To rate perceived sleep and daytime sleepiness, 10cm line Visual analogue scales were employed at baseline and at days 3, 7 and 14. The subjective rating scales were adapted far this study from Leeds sleep Evaluation Questionnaire and Epworth Sleepiness Scale. In addition a comprehensive side effect assessment, using the UKU side effect rating scale, was carried out at baseline and at days 7 and 14. The efficacy of treatment was evaluated using HAM-D, BDI and clinical global impression far severity and improvement at days 7 and 14. Results : The pattern of results indicated thai paroxetine improved performance an mast of the lest variables and also improved sleep with no effect on daytime sleepiness aver the study period. In contrast, amitriptyline produced disruption of performance on same tests and improved sleep with increased daytime sleepiness in particular at day 3. On the UKU side effect rating scale, mare side effects were registered an amitriptyline. The therapeutic efficacy was observed in favor of paroxetine early in day 7. Conclusion : These results demonstrated thai paroxetine in much better than amitriptyline for the treatment of depressed patients accompained by alcoholism at least in terms of behavioral safety and tolerability, furthermore the results may assist in explaining the therapeutic outcome of paroxetine. For example, and earlier onset of antidepressant action of paroxetine may be caused by early improved cognitive function or by contributing to good compliance with treatment.