• Journal of Ginseng Research
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• v.31 no.4
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• pp.230-236
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• 2007

This study was conducted to investigate the contents of the total phenolic compounds, and DPPH, ABTS radical scavenging activities of phenolic acid fractions of ginseng according to steaming times. Also the individual phenolic acid compositions and contents were analyzed by GC. The contents of the total phenolic compounds proportionally increased from 0.530 to 2.893% according to steaming times. Phenolic acid fractions were separated according to bound types, and the insoluble bound form fraction showed the highest contents followed by ester form fraction and free form fraction. The total contents of these three fractions (1.031-1.416%) were not significantly influenced by steaming times. Salicylic, cinamic, p-hydroxybenzoic, gentisic, vanillic, syringic, caffeic, ferolic acid were found in each fraction, and gentisic and ferolic acid were the major phenolic acid. Each phenolic acid fraction showed over 50% of DPPH and ABTS radical scavenging activities. There were no differences between the phenolic acid fractions according to binding types. Free radical scavenging activities were affected by a number of steaming times and augmented as steaming times increased.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.917-922
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• 2009

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based on the results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidative activities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations. Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed a greater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33 mg/mL, and it reached 58.21% at 42.67 mg/mL. The results of this study show that ray hydrolysates have potent free radical scavenging activities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.1
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• pp.89-95
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• 1995

The efficient use as a protein source for poultry of full fat soybean (FFSB) treated under various processes, i. e. steaming under pressure 40 lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at $180^{\circ}C$ for 20, 30 or 40 minutes or extruding was compared with that of soybean meal. Eight hundred straight run broiler chicks (AA 707) were randomly allotted into 8 treatments of 4 replicates, fed with, rations containing either kind of the above mentioned FFSB for 6 weeks (Wks 1-7). The protein content of the diets for chicks during 1-3, 3-6 and 6-7 weeks of age was 21, 19 and 17% respectively. The result revealed that steaming can destroy 76-92% of the trypsin inhibitor activity (TlA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28% TlA. Chicks fed roasted FFSB had an enlarged pancreas and showed inferior performances to the steaming and the extrusion products. Steaming should be at least 10-15 minutes in order to obtain the comparable performances to those of the extrusion or of the soybean meal. The extruded FFSB showed the best feed conversion ratio. This might be due to the very fine particle of the product.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.50-56
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• 2012

This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.258-264
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• 1999

This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.413-418
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• 2005

This study was performed to develop new processing methods and products from steamed ginseng with rice wine. The brownnes, turbidity and the total ginsenoside in ginseng were examined All the values of examined premonitory materials, intermediate products, coloring matters and turbidity were increased as the steaming continued The quantity of total ginsenoside was increased when the steaming with rice wine continued in A1 - A9($1^{st}$ traditional rice wine steamed red ginseng: $A1{\~}9^{th}$ traditional rice wine steamed-red ginseng:A9). The quantity of ginsenoside-Rc, ginsenoside-Rd, ginsenoside-Re in Al were increased as the steaming continued. The quantity of ginsenoside-$Rg_2$ and ginsenoside-$Rg_3$ was increased when the number of steaming increased.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.347-352
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• 2017

Background: Panax ginseng (PG) has a long history of use in Asian medicine because of its multiple pharmacological activities. It has been considered that PG in a type of white ginseng may induce undesirable thermogenic effects, but not in a type of red ginseng. However, there is a lack of evidence about the correlation between ginsenoside and thermogenesis. Methods: We investigated the effects of PG with different ginsenoside compositions on body temperature, blood pressure, and thermogenesis-related factors in rats. Results: With increasing steaming time (0 h, 3 h, 6 h, and 9 h), the production of protopanaxadiol ginsenosides increased, whereas protopanaxatriol ginsenosides decreased in white ginseng. In both short- and long-term studies, administration of four ginseng extracts prepared at different steaming times did not induce significant changes in body temperature (skin, tail, and rectum) and blood pressure of rats compared to saline control. In addition, there were no significant differences in the molecular markers related to thermogenesis (p > 0.05), mRNA expressions of peroxisome proliferator-activated receptor-gamma coactivator-$1{\alpha}$ and uncoupling protein 1 in brown adipose tissue, as well as the serum levels of interleukin-6, inducible nitric oxide synthase, and nitrite among the treatment groups. Conclusion: These observations indicate that the potential undesirable effects of PG on body temperature could not be explained by the difference in ginsenoside composition.

• Journal of Navigation and Port Research
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• v.48 no.2
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• pp.97-103
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• 2024

As there is growing concern about the environmental impact of greenhouse gas emissions from ships, the International Maritime Organization (IMO) has introduced several regulations targeting reductions in carbon dioxide emissions of 50% by 2050. This study pays particular attention to the carbon intensity indicator (CII) and investigates the impact of slow steaming, one of the short-term measures in the regulation, on containership operations. To this end, a dataset of 8 containerships with various ages and sizes was collected. Based on operation data in 2021, the CII ratings of the containerships were estimated in the business-as-usual scenario for the 2023-2030 period. Then, the speed reductions required to keep the minimum CII rating were calculated for individual containerships. Finally, working day losses resulting from the speed reductions were calculated. The findings in this study were threefold. First, it was found that containerships will undergo degradation in the CII rating every 3 or 4 years without slow steaming. Second, a speed reduction of 2 knots between 2023 and 2030 is required to keep the minimum CII rating. Finally, speed reductions result in the loss of as many as 6 or 7 working days per year.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.1-5
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• 2005

Eight flavonoids, apigenin-6-C-β-D-glucopyranosy l-8-C-β-D-glucopyranoside (AGG), quercetin 7-O-β-D­glucopyranoside (QG), luteolin 7-O-β-D-glucopyranoside (LG), quercetin 7-O-(6'-O-acetyl)-β-D-glucopyranoside (QAG), luteolin 7-O-(6'-O-acetyl)-β-D-glucopyranoside(LAG), quercetin (Q), luteolin (L) and acacetin 7-O-β­D-glucuronide (AG) were determined by HPLC in the safflower (Carthamus tinctorius L.) leaf during growth and processing. During growth, levels of five flavonoid glycosides (AGG, QG, LG, QAG, & LAG) in the leaf increased progressively at over time according to growth stages, reached a maximum before June 11, and then decreased sharply, while those of three flavonoid aglycones (Q, L, & AG) increased greatly at the early stage of growth, reached a peak before May 28, and then decreased rapidly. During the steaming process, contents of five flavonoid glycosides increased rapidly with increased steaming time, reached a maximum after 5 min of steaming, and then decreased, whereas those of flavonoid aglycones except for AG decreased sharply with increased steaming time. During the roasting process, contents of three flavonoid glycosides decreased rapidly with increased roasting time, whereas those of two acetylflavonoid glycosides (QAG & LAG) and three flavonoid aglycones increased progressively with increased roasting time, reached a maximum after 3 min of roasting, and then decreased. These results suggest that appropriate steamed and roasted safflower leaves are a rich source of flavonoids, and may be a good source of bioactive components as a functional leaf tea.