• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.532-542
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• 2018

This study investigated the current status and needs of nutrition education to help reduce children's sugars intake, according to the annual budget of the Center for Children's Foodservice Management (CCFM). Through an online survey conducted in October 2015, the 115 CCFMs participated in this survey and they were divided into the following three groups according to the annual project budget: 1~2 million won (${\leq}2M$; n=25), 3~4 million won (3~4 M; n=60), and 5 million and over won (${\geq}5M$; n=30). A total of 8.0% of the ${\leq}2M$ group respondents provided nutrition education on the sugars intake to young children as a main topic, which was significantly lower than those of the 3~4 M(16.7%) and ${\geq}5M$ (16.7%) groups (p<0.05). The most common reasons given for not delivering nutrition education on sugars were "insufficient nutrition education information and materials" for the ${\leq}2M$ (47.1%), and "more urgent nutrition education topics than that" for the 3~4 M (66.7%) and ${\geq}5M$ (50.0%). The percentage of nutrition education on children's sugars intake provided to their parents was low, showing about 8% in the ${\leq}2M$ group, 28.3% in the 3~4 M group and 23.3% in the ${\geq}5M$ group (p<0.05). However, more than 90% of the respondents answered providing nutrition education on sugars intake reduction to children was needed regardless of the annual project budget. The results indicate a great need for the development and dissemination of standardized educational programs about children's sugars intake in order to provide a leveled education program regardless of the project budget, and to solve the difficulties of development and operation of nutrition educational programs due to a lack of budget and human resources of CCFMs with less annual project budget to manage the projects.

• Korean Journal of Pharmacognosy
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• v.16 no.4
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• pp.239-242
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• 1985

The anion of $6-benzenesulfonyl-3-O-benzyl-6-deoxy-1,2-O-isopropylidene-{\alpha}-d-glucofuranose$ was stable and reacted with carbon electrophiles to give higher-carbon sugars. Reactions of uridine 5'-aldehyde with phosphoranes afforded heptofuranose nucleosides.

• Bulletin of the Korean Chemical Society
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• v.31 no.9
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• pp.2685-2688
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• 2010

• Korean Journal of Plant Resources
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• v.31 no.5
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• pp.453-465
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• 2018

Radish (Raphanus sativus L.) is a species of the Brassicaceae family and an important root vegetable crop, produced worldwide. A total of 82 radish accessions with various morphological and physiological characteristics analyzed for total sugars content. These accessions includes five subspecies and classified as wild, wild-relative, traditional and improved cultivar. The four sugars, glucose, fructose, sucrose and maltose, showed various contents in 82 accessions. Total sugar content ranged from 5.64 to 46.68 mg/g and showed average 25.33 mg/g. Total sugar content was not statistically significant among the five subspecies, but individual sugar ratio varied. The wild, wild-relatives and traditional cultivars were not significantly among average total sugars content compared with improved cultivars. On the other hand, the wild and traditional cultivars were showed high ratio of individual sugars. These results could be valuable information for the development of new radish cultivars and regulation of sugars biosynthesis in radish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.917-924
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• 1995

Four types of soybean paste(Doenjang), prepared with traditional Korean meju, natto meju, koji and mixture of koji and natto meju, were analyzed for compositions of free sugars and fatty acids. Crude protein content of the soybean pastes were ranged from 10.3~14.6% and in the order of traditional Korean soybena paste>natto soybena paste>koji & natto soybean paste>koji soybean paste during fermentation of Doenjang. Ethyl alcohol contnet was relatively higher in koji and natto soybean paste after fermentation for 75 days, and its content was the highest in koji soybean paste as 2.8% after fermenting for 90 days. Contents of total sugars and reducing sugars decreased during fermentation of doenjang in the order of koji soybena paste>koji and natto soybean paste>traditional soybean paste>natto soybean paste. Among the free sugars glucose, galactose, mannose and arabinose were identified in soybean paste, and glucose and galactose were more bundant. Contents of glucose and total free sugars were the highest in the traditional Korean soybean paste and galactose content was highest in koji soybean paste. In fatty acid compositions of soybean pastes, palmitic, stearic, oleic, linoleic, linolenic and arachidonic acids were analyzed, and the most abundant fatty acid was found to be oleic acid as 38.5~46.9% in all samples tested. But no significant differences in ratio of fatty acid compositions was observed from tested samples during the fermentation period.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.141-148
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• 2012

In order to study the utilization of brown seaweed Laminaria japonica as an alternative renewable feedstock for bioethanol production, the properties of acid hydrolysis and ethanol fermentation were investigated. The acid hydrolysis enhanced the final yield of fermentable sugars, which led great increase of ethanol productivity. The maximum yield of reducing sugars reached 135 mg/g-dry Laminaria japonica after 1.0N sulfuric acid-hydrolysis at $130^{\circ}C$ for 6 h. The Saccharomyces cerevisiae (ATCC 24858) could ferment $C_6$-sugars like glucose, galactose and mannose into ethanol, but not $C_5$-sugars like arabinose and xylose. Optimal fermentation time varied with sugars; 48 h for glucose, 72 h for galactose, and 96 h for mannose. Nevertheless, the ethanol yield from the hydrolysate reached 242 mg/g-dry Laminaria japonica after fermentation by the S. cerevisiae at $35^{\circ}C$ for 96 h, which corresponds to approximately 4 times more than the theoretical yield from total reducing sugars in the hydrolysates. It indicates that the non-reducing sugars or oligosaccharides dissolved in the hydrolysate played an important role in producing bioethanol. The ethanol concentration linearly increased from 2.4 to 9.2 g/L, while the ethanol yield per dry weight of biomass decreased from 242 to 185 mg/g, with increasing the ratio of biomass to acid solution from 1 to 5% (w/v). The bioethanol yield estimated was approximately 7,400~9,600 kg/ha/year, and indicated that Laminaria japonica is a promissing feedstock for bioethanol production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• New & Renewable Energy
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• v.7 no.3
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• pp.6-16
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• 2011

In order to study the utilization of seaweeds as an alternative renewable feedstock for bioethanol production, their properties of hydrolysis and fermentation were investigated. The seaweeds were well hydrolyzed with diluted sulfuric acid. The weight loss of seaweeds reached 75-90%, but only 12-51% of them was converted into reducing sugars after the acid-hydrolysis at $130^{\circ}C$ for 4-6h. The yield of reducing sugars increased with increasing the hydrolysis time up to 4h and then decreased thereafter. In contrast, the ethanol yield from the hydrolysates increased with hydrolysis time except for green seaweeds maximizing at 4h. Optimal fermentation time by Saccharomyces cerevisiae (ATCC 24858) varied with seaweeds; 48h for green seaweeds, 96h for brown and red seaweeds. The ethanol yield from the hydrolysate reached 138${\pm}$37mg/g-dry for green seaweeds, 258${\pm}$29mg/g-dry for brown seaweeds, and 343${\pm}$53mg/g-dry for red seaweeds, which correspond to approximately 1.5-4.0 times more than the theoretical yield from total reducing sugars in the hydrolysates. The results obtained indicate clearly that the non-reducing sugars or oligosaccharides dissolved in the hydrolysate played an important role in producing bioethanol. Considering the productivity and production cost of each seaweed, brown seaweeds such as Laminaria japonica and Undaria pinnatifida seem to be a promissing feedstock for bioethanol production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.301-304
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• 1985

Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at $110^{\circ}C$. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.453-457
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• 1997

Sugars in Korean and Japanese pumpkin were studied. The sugars in pumpkin were crushed and extracted by boiling for 30 min. Korean pumpkin was found to contain 0.41% of sucrose, 0.54% of fructose, 0.61% of glucose and 0.68% of starch. Japanese pumpkin was found to contain 2.60% of sucrose, 2.76% of fructose, 1.91% of glucose and 1.22% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in Japanese pumpkin showed only signal of $\alpha$-1,4-glucosidic linkage by proton NMR analysis, and showed 86% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Japanese pumpkin is composed by only amylose. Pectin contents of Korean and Japanese pumpkin sowed 6.29% and 2.67%, respectively, as galacturonic acid by carbazole analysis.