• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1521-1527
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• 2019

Objective: To study the contribution of plant enzyme and microbial activities on protein degradation in silage, this study evaluated the nitrogen transformation dynamics during ensiling of non- and irradiated alfalfa (Medicago sativa L.) and red clover (Trifolium pratense L.). Methods: Alfalfa and red clover silages were prepared and equally divided into two groups. One group was exposed to ${\gamma}$-irradiation at a recommended dosage (25 Gky). Therefore, four types of silages were produced: i) non-irradiated alfalfa silage; ii) irradiated alfalfa silage; iii) non-irradiated red clover silage; and iv) irradiated red clover silage. These silages were opened for fermentation quality and nitrogen components analyses after 1, 4, 8, and 30 days, respectively. Results: The ${\gamma}$-irradiation successfully suppressed microbial activity, indicated by high pH and no apparent increases in fermentation end products in irradiated silages. All nitrogen components, except for peptide-N, increased throughout the ensiling process. Proteolysis less occurred in red clover silages compared with alfalfa silages, indicated by smaller (p<0.05) increment in peptide-N and free amino acid N (FAA-N) during early stage of ensiling. The ${\gamma}$-irradiation treatment increased (p<0.05) peptide-N and FAA-N in alfalfa silage at day 1, whereas not in red clover silage; these two nitrogen components were higher (p<0.05) between day 4 and day 30 in non-irradiated silages than the irradiated silages. The ammonia nitrogen and non-protein nitrogen were highest in non-irradiated alfalfa silage and lowest in irradiated red clover silage after ensiling. Conclusion: The result of this study indicate that red clover and alfalfa are two forages varying in their nitrogen transformation patterns, especially during early stages of ensiling. Microbial activity plays a certain role in the proteolysis and seems little affected by the presence of polyphenol oxidase in red clover compared with alfalfaa.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.15-24
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• 2018

This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

• Journal of Biosystems Engineering
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• v.37 no.5
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• pp.327-334
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• 2012

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, $70^{\circ}C$ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (${\Delta}E$). The goodness of fit of model was estimated using the coefficient of determination ($R^2$), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (${\chi}^2$). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher $R^2$ values and lower RMSE, P and ${\chi}^2$ values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

• Fashion & Textile Research Journal
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• v.3 no.3
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• pp.204-210
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• 2001

The purpose of the study is to clarify red image in the modem fashion. 40 kinds of costume samples being visual power in red have been selected from photographs in fashion magazines and divided into tones: pale (Vp, Lgr, L), bright (P, B), vivid (S, B, Dp), dark (Gr, Dl, Dgr, Dk). The study was measured by using Semantic Differential method. The subjects were 50 students majoring in clothing and textile. The data were analyzed by factor analysis, ANOVA, discrimminant analysis, MDS and regression analysis. The results of analysis are as follow; 1. Factor analysis has extracted 5 factors of red image in the fashion. These factor are Attractiveness, Hardness and Softness, Emotion, Attention, Simplicity. 2. There were significant difference in visual evaluation of red tones. 3. The discrimination among 4 red tones was related to attention and weight of red. 4. Evaluative dimensions of red was classified as Soft-Hard, Lively-Decent. 5. The image effect on Preference, Buying needs, Pleasant and Riches was consist of complicated sensibility.

• Journal of The Korean Society of Grassland and Forage Science
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• v.16 no.3
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• pp.199-207
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• 1996

This experiment was canied out to determine the effects of seeding method and seeding ratio in mixed cropping of forage rye and red clover on dry matter yield, nutritional yield and chemical characteristics of soil. The main treatment was two seeding methods(drilling and broadcasting) and the sub treatment was six seeding ratios between rye and red clover(T1; 150kg : 0 kg/ha, T2; 120 : 3, T3; 90 : 6, T4; 60 : 9, T5; 30 : 12, T6; 0 : 15). The experiment was performed at the College of Natural Science of Kon-Kuk University in Chungju in 1992. The results were summarized as follows; 1. Protein content was increased by increasing the seeding ratio of red clover, but content of NDF and ADF were decreased. 2. The seeding method did not affects significantly the dry matter yield, but broadcasting showed higher dry matter yield than drilling in the same seeding ratio. Especially, T3 of broadcasting was the highest yield of 13, 172 kg/ha The T3 of broadcasting and T4 of drilling showed hlghly crude protein yield of 1, 268 kgha and 1, 252 kg/ha, respectively. 3. Comparing the each seeding ratio of two seeding method, total nitrogen yield of shoot and root of drilling were higher than broadcasting. Especially, T2 and T4 of drilling were the highest in total nitrogen yield. 4. There were more increase in organic matter and nitrogen contents but decrease in K, Ca of soil by increasing the seeding ratio of red clover than soil before experiment. In the seeding methods, broadcasting was an effect of soil improvement.

• Journal of Ginseng Research
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• v.18 no.2
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.191-195
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• 2007

Red ginseng sikhye is one of Korean unique beverages with the addition of effective ingredients of ginseng. Considering economical and mechanical efficiency and quality of sikhye, the optimum conditions for saccharification is to saccharify at 90 degree celsius for 3 hours in the composition of 4% of malt, 20% of steamed rice, and 6% of red ginseng power. The red ginseng sikhye has high soluble solid content over 33% compared with conventional commercial sikhye. On the other hand, ginseng sikhye, which shows low pH, has more or less higher acidity than conventional commercial one. Especially the turbidity of the red ginseng sikhye is much higher than that of commercial sikhye, due to as high amount of rice as 20% compared with 3% in the commercial one. The use of high quantity of rice affected the level of turbidity in red ginseng sikhye. In this study, we wanted to establish optimum conditions for saccharification in manufacturing red ginseng sikhye which contains effective herbal medicinal ingredients maintaining the original taste of traditional sikhye.

• Food Science and Preservation
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• v.31 no.2
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• pp.287-297
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• 2024

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-𝛼 (TNF-𝛼) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-𝛼, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.

• Analytical Science and Technology
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• v.6 no.3
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• pp.289-296
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• 1993

The formation of Mo(VI)-alizarin red S chelate ion and its extraction into an organic solvent by ion-pairing were studied for the separative determination of trace Mo(VI) in natural water samples. Natural water 100mL was sampled in 250mL separatory funnel. After Mo(VI)-ARS chelate ion was formed by adding 0.01M alizarin red S solution 0.5mL to the water sample of pH 4.0, 0.2% aliquat-336 chloroform solution 10mL was added and the solution was vigorously shaked for about 30 seconds to from the ion-pair between Mo(VI)-ARS and aliquat-336, completely. The solution was stood for about 90 minutes. And the organic phase was taken for the absorbance measurement of the ion-pair at 520 nm. The content of Mo(VI) in sample was obtained from the standard calibration curve. Several extraction conditions such as pH, adding amounts of alizarin red S and aliquat-336, and shaking and standing times were optimized. This procedure was applied to the analysis of river and tap waters. It could be confirmed from the recoveries of over 99% in samples spiked with a given amount of Mo(VI) that this method was quantitiative in the determination of trace Mo(VI) in a natural water.