• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.162-165
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• 2003

The enzyme activity and the micronutrient content of powdered raw meal (PRM) and powdered processed meal (PPM) were compared. PRM was made of freeze-dried cereals, fruits, and vegetables. PPM was made of the same materials as PRM, but with heat processing such as steaming, roasting and hot air drying. The activity of $\alpha$-amylase of PRM was higher than that of PPM. However there were no differences of the concentration of proximate components between PRM and PPM. The concentrations of vitamin A, C, folic acid, biotin, calcium, potassium, sodium and iron in PRM were higher than in PPM, but there were no differences in vitamins E, B$_1$, B$_2$, phosphorus and zinc. This research demonstrated that PRM retains greater nutritional value because there is higher enzyme activity and less loss of micronutrients during processing in PRM than in PPM.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.564-571
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• 2006

In order to improve the quality and preservation of nabakkimchi, omija was added as an ingredient to determine its effect on the physicochemical characteristics of kimchi during fermentation, as well as the optimum level of omija extract. Omija extract was prepared from omija seeds by extraction with water for 9 hr at room temperature in concentrations (w/v) of 0.5, 1.0, 1.5, and 2.0% for use as an ingredient in nabakkimchi. The physicochemical characteristics of nabakkimchi containing omija extract were analyzed during fermentation of the product for up to 25 days. Delayed fermentation was observed, particularly in the early stage of fermentation, and was dependent on the concentration of the omija extract, as shown by stabilization of pH decreases and increases in the total acidity. An increased concentration of omija extract also raised the initial total vitamin C content and the reducing sugar content, which both then stabilized thereafter. Delayed development of turbidity within the optimum fermentation period of 16 days, increased redness and total color difference, and an electron-donor effect were also promoted by the omija extract. However, the omija extract also triggered extra tannin production, which leads to an astringent taste, especially at the 1.5 and 2.0% treatment levels.

• Korean Journal of Community Nutrition
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• v.4 no.1
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.454-461
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• 2019

This study was carried out to investigate the chemical properties of safflower seeds cultivated at some areas in Korea. Safflower was used as one of the functional foods and medicinal plants for many centuries. Porximate compositions of safflower seeds were moisture, 4.8~8.1%, crude protein 16.5~19.5%, crude ash 2.7~3.3%, curde fiber 38.5~43.4%, and crude fat 16.6~24.4%, respectively. Glutamic acid, aspartic acid and arginine were the major amino acids and their contents were 2,587.4~3,143.5 mg%, 1,315.8~1,654.8 mg%, and 1,171.9~1,484.2 mg%. K, P, Ca, and Mg were major minerals and their contents were 611.6~886.3 mg%, 501.5~596.7 mg%, 208.5~641.2 mg%, and 530.6~639.5 mg%, respectively. The free sugars that were identified include raffinose, sucrose, glucose, fructose. ${\alpha}$-tocopherol content was 0.14~3.82 mg%. Contents of vitamin C was 0.43~3.39 mg%. The safflower seeds fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid and linoleic acid. The major fatty acid was linoleic acid it's content was 74.8~82.9%.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1514-1514
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• 2001

In this paper a fast non-destructive analytical method to measure various nutrients in the intact tomato---Near infrared Spectrometry NIRs was introduced Using this method the content of some organic acid, vitamin C, reductive sugar, and solid soluble were determined simultaneously. Screen out four wavelengths at 916nm, 1000nm, 1004nm and 832nm to present optimum four optical terms of d$^2$ log(1/R) with second derivative spectra treating data scanned under these wavelengths. The multiple correlation coefficients between these values and those obtained on chemical analysis were 0.983, 0.990, 0.987, and 0.994, respectively, and the standard errors of prediction (SEP) were 0.007, 0.440, 0.037, and 0.057, respectively. These results indicate that NIRs is comparable to chemical methods in both accuracy and precision and is reliable method for determination of nutrients in intact tomato.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1298-1303
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• 1999

For the purpose of improving the qualities of immatured soybean(Seoklyang), the effects of table height (0, 5, 10, 15mm) and time(60, 66, 72, 78 sec) for microwave blanching on physicochemical properties were investigated. Enzyme inactivities lipoxygenase and peroxidase for all there conditions were more de creased than for control and water blanching. Enzyme activity of each conditions was expressed as percentage on the enzyme activity of control. Lipoxygeanse activity and peroxidase activity of immatured soybeans were about 20% and 10% levels, respectively. Also the color showed the higher L(lightness), b(yellowness), chroma(brightness) values, but the lower a(redness) and hue angle. Vitamin C content was worse than for control, but was better than for water blanching. Hardness with a few exceptions showed the higher value for control.

• Food Science and Preservation
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• v.3 no.2
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• pp.105-111
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• 1996

The conditions of cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju were investigated. The changes of peel moisture contents soluble solids, total sugar, vitamin C and density were slightly occured, and decay ratio was below 20% on keeping freshness relatively till late of March during cold storage. After thats decayed citrus fruits were increased gradually mainly from cold injury with lower temperature and high humidity. The loss of fruit weight, decrease of fruit hardness, and decrease of acid content were occured gradually during cold stroage. Because of the difficulty of long term storage for Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits every year.

• Journal of the Korean Home Economics Association
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• v.42 no.5
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• pp.193-203
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• 2004

This study examined the changes in the chemical components and antioxidant activity of Ecklonia cava according to the drying methods. As chemical components, the concentrations of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, ${\beta}$-carotene and ${\alpha}$-tocopherol) and the total polyphenols were analyzed. In additions, the antioxidant activity was determined by measuring the free radical(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and the linoleic acid peroxidation inhibitory activity. The mineral content was not affected by the drying methods. However, more vitamins were lost and the total polyphenol concentration was reduced as a result of sun-drying than by the other drying methods used. More of the total polyphenol was preserved by freezing-drying than by any of the other drying methods, which meant that there was a higher antioxidant activity after freeze drying.

• Korean Journal of Pharmacognosy
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• v.48 no.4
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• pp.289-297
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• 2017

This study was performed to investigate the effect of 8 weeks administration of snail extract on free radical formation in old female rats (27 weeks). Rats administrated orally with snail extract at the dose of 100 mg/kg, 200 mg/kg, chondroitin sulfate 10 mg/kg and 0.9% saline (control) for 8 weeks. Hematologic profiles and hepatic enzymes were all normal. Results of analysis on snail extract were naicin, Na, protein, sugar, beta-carotene, vitamin (A, B1, B2, B6, C, E), folic acid, phosphorus, lipid, K, cholesterol, chondroitin. Hepatic lipid peroxidase content was decreased, aldehyde oxidase was decreased, glutathione peroxidase and glutathione-S transferase were not changed, but xanthine oxidase, catalase and superoxidase activities were significantly increased in snail extract fed group (p<0.001). Therefore, as the result of this study, it could be expected that the administration of snail extract for 8weeks is the potential to be use as a hepatic anti-oxidative agent.