• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1792-1798
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• 2016

This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50~6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

• The Korean Journal of Nuclear Medicine Technology
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• v.13 no.3
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• pp.86-91
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• 2009

Purpose: The whole body scan in Nuclear Medicine is a widely accepted examination and procedure. Especially, it is mainly used in bone, I-131, MIBI, and HMPAO WBC scans. The diverse uses of the whole body scan range from the HMPAO WBC scan with a speed of 13cm/min, to a whole body bone scan using the Onco. Flash technique with a speed of 30cm/min. The accuracy of table movement has a strong correlation with the image quality, and inaccuracy of speed could negatively affect the image quality. The purpose of this study is to evaluate the accuracy of the table movement while considering the influence of the age of the equipment and the variability in the weight of the patients. Material and Methods: The study was conducted using two of Seoul Asan Medical Center's SIEMENS gamma cameras which are commonly used in our whole body study. The first one is the oldest gamma camera, an ECAM plus (installed in 2000), and the last is brand new one, a SYMBIA T2 (installed in 2008). Three trials were conducted with the tables moving at a different speed each time; 10, 15 and 30 cm/min. The tables' speeds were measured by checking how long it took for the table to move 10cm, and this was repeated every 10cm until the table reached 100 cm. With an average body weight of the patients of about 60~70 kg, the table speed was measured with weights of 0 kg, 66 kg and 110 kg placed on the table, then compared among conditions. Results: The coefficient of variance (CV) of the ECAM plus showed 1.23, 1.42, 2.02 respectively when the table movement speeds were set at 10, 15, and 30 centimeters per minute. Under the same conditions, the SYMBIA T2 showed 1.23, 1.83 and 2.28 respectively. As table movement speed more, the variance of CV as the speed increases. When the patient body weight was set to 0, 66 and 110kg, the CV values of both cameras showed 0.96, 1.45, 2.08 (0 Kg), 1.32, 1.72, 2.27 (66 Kg) and 1.37, 1.73, 2.14 (110 Kg). There was no significant difference (p>0.05) in 95 percent of confidence intervals and measured CV values were acceptable. However, the CV value of the SYMBIA T2 was relatively larger than the ECAM plus. Conclusion: The scan speed of the whole body scan is predetermined based on which examination is being performed. It is possible for the accuracy of the speed to be affected, such as the age of the equipment, the state of the bearings or the weight of a patient. These factors can have a negative impact on the diagnostic consistency and the image quality. Therefore, periodic quality control should be needed on the gamma cameras currently being used, focusing on the table movement speed in order to maintain accuracy and reproducibility.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.172-182
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• 2016

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.1-12
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• 2019

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.

• Journal of Bio-Environment Control
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• v.26 no.1
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• pp.43-48
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• 2017

This experiment was conducted to test the suitability of various organic materials in order to reduce the use dependence of peatmoss as a soil pH regulator and to examine the effect of soil organic matter supply. A 2-year old northern-highbush blueberry (Vaccinium corymbosum L.) 'Duke' plants were planted in the field at $2.0m{\times}2.5m$ spacing in spring. Before planting, organic materials were incorporated into the soil including the planting hole at 20 liter per plant, as the following mixtures: peatmoss only (20 L), peatmoss (10 L) + pine needle (10 L, PN), peatmoss (10 L) + rice hull (10 L, RH), and peatmoss (10 L) + sawdust (10 L, SD). The pH of organic materials was lowest in peatmoss (pH 4.3), followed by PN (pH 4.8), SD (pH 5.7) and RH (pH 7.8). Soil pH measured right after planting ranged from 5.3 to 5.9 and was lower in PM only and PM + PN than PM + RH and SD treatments. In the third year, the pH lowered to the range of 4.2 to 4.5, with PM and PM + PN still maintaining lower values. The early growth was good in the mixed treatment of PM and PN, and the plant height and width and the number of new shoots were good in the PM treatment. Soil water content was maintained highest in PM + PN, followed by PM, PM + SD and PM + RH. Vegetative growth was maintained better in PM and PM + PN, and the number of flower cluster and yield were also slightly higher in those treatments while mean fruit weight was similar among all treatments. Fruit quality indices such as total soluble solids, titratable acidity and firmness were not affected.

• Korean Journal of Head & Neck Oncology
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• v.24 no.1
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• pp.57-63
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• 2008

Background and Purpose：Nausea, vomiting and weight loss are common problems that are encountered in the course of cancer patient treatment who are receiving radiotherapy. In this study, we are aiming to analyze the effect of megestrol acetate on quality of life of head and neck cancer patients receiving radiotherapy, resulting from improvement of weight loss, appetite and nutritional status via multicenter, open-labeled, observational clinical trial. Material and Methods：A total of 270 patients from 10 medical institutes who are receiving radiotherapy or who have completed radiotherapy within 3 months, between February 2007 and February 2008, were selected as candidates for the study. Megestrol acetate suspension(megace) was given to the subjectives once a week for 4 weeks with the amount of 20ml(megestrol 800mg). Measurement of weight and questionnaire surveys were carried out three times: at the start of the study, 4 weeks after the start of the medication, and 4 weeks after the end of the medication, respectively. Results：The group who has received megace had a total number of 199, and control group was 70. The group who have received megace showed mean weight loss of 1kg in 8 weeks, compared with the weight loss of 5.5kg in control group, which showed that the medication was effective in reducing the amount of weight loss(P=0.027). The group who received megace had a tendency to report a reduced rate of decrease in the score of appetite, nausea and vomiting, and QOL score, but it did not have statistical significance(P>0.05). Conclusion：Megestrol acetate have reduced the degree of weight loss significantly, and it has a tendency to reduce the rate of decrease in appetite, aggravation of nausea and vomiting, and quality of life.

• Journal of Applied Biological Chemistry
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• v.64 no.2
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• pp.113-119
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• 2021

Olive (Olea europaea L.) leaves, a raw material for health functional foods and cosmetics have abundant polyphenols including oleuropein (major bioactive compound) with various biological activities: antioxidant, antibacterial, antiviral, anticancer activity, and inhibit platelet activation. Oleuropein has been reported as skin protectant, antioxidant, anti-ageing, anti-cancer, anti-inflammation, anti-atherogenic, anti-viral, and anti-microbial activity. Despite oleuropein is the important compound in olive leaves, there is still no quantitative approach to reveal oleuropein content in commercial products. Therefore, a validated method of analysis has to develop for oleuropein. In this study, the components and oleuropein content in 10 types of products were analyzed using a developed method with ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry, charge of aerosol detector, and photodiode array. The total of 18 compounds including iridoids (1, 3, 4, 14, and 16-18), coumarin (2), phenylethanoids (5, 9, and 11), flavonoids (6-8, 10, 12, and 13), lignan (15), were tentatively identified in the leaves extract based high resolution mass spectrometry data, and the content of oleuropein in each product was almost identical between two detection methods. The oleuropein in three commercial product (A, G, H) was contained more over the suggested content, and it of five products (B, E, H, I, J) were analyzed within 5-10% error range. However, the two products (C, D) were found far lower than suggested contents. This study provides that analytical results of oleuropein could be a potential information for the quality control of leaf extract for a manufactured functional food.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.443-452
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• 2006

The four rice(Oryza sativa L.) lines, previously demonstrated to have vigorous herbage production at the vegetative growth stage, were investigated for their growth traits, dry matter yield and feed value using the twice-cutting system that 1st-cut is harvested at panicle formation stage and 2nd-cut at the yellow ripen stage. The twice-cutting system is regarded as an effective method in the production of forage rice by escaping lodging and insect damages caused by the overgrowth and typhoon around the heading stage.The feed value of the twice-cut rice plant of there lines were compared with the control of normal, cutting at the yellow ripen stage. The relative feed value(RFV), the total digestible nutrient(TDN) and the crude protein(CP) content of the twice-cut straw were higher the control in every lines. However, the dry matter yield (DMY), represented by the summed forage production of 1st and 2nd cut-rice plant, were lower the control, and the DMY of straws were increase but grains were decrease for twice-cutting system. In addition, TDN yield showed the similar tendency with DMY.Recently, as one of the breeding aims the researches for improving the digestibility of rice straw have been required. In this regard, twice-cutting system is recognized with the fact that it has the effect which raises the digestibility of the straw. Especially, the 2nd cut of IR73111-B-R-15-3-1 line was similar to the control at the TDN yield of straw, and would be used as a breeding material for product the roughage of good quality.