• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.216-222
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• 2017

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.282-286
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• 1983

In order to obtain practical information for efficient energy usage in sterilization, energy consumption was monitored for various processing variables, i.e. heat transfer type (conduction and convection), can size (No. 202-2, No. 301-3, No. 301-7, and No. 603-2), retorting temperature $(110^{\circ}C-121^{\circ}C\;and\;130^{\circ}C)$, and sterilization method (steam, and hot water sterilization). Less energy was consumed for smaller can size and higher temperature, and this trend was more distinguished in conductive food than convective food. Hot water sterilization could lower energy consumption in conductive food, but not in convective food. Energy consumption data of this work was reasonable when compared with energy consumption of sterilization in canneries, and therefore thought to be able to be used for estimation, design and optimization of energy consumption in sterilization.

• Korean Journal of Community Nutrition
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• v.23 no.6
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• pp.516-524
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• 2018

Objectives: This study assessed the accuracy of the 24-hour diet recall method for estimating the energy intake of elderly men using the doubly labeled water as a reference method. Methods: Seventeen subjects (mean age $72.5{\pm}3.9years$), who maintained the same body weight during the two weeks study period, were included in this study. Three 24-hour diet recalls (two weekdays and one weekend) were obtained over a 14 day period to estimate the mean energy intake. The total energy expenditure was measured over the same 14 days using the doubly labeled water method. The total energy intake and total energy expenditure were compared by paired t-test. Results: The total energy intake from the 24-hour diet recalls method was $2536.7{\pm}350.6kcal/day$, and the total energy expenditure from the doubly labeled water method was $2659.8{\pm}306.8kcal/day$. The total energy intake was slightly under-reported by $-123.2{\pm}260.8kcal/day$ (-4.4%). On the other hand, no significant difference was observed between the total energy intake and total energy expenditure of the subjects (p=0.069). The percentage of accurate predictions was 64.7%. The correlation between the total energy intake and total energy expenditure was statistically significant (r=0.697, p<0.005). Conclusions: The present study supports the use of the 24-hour diet recall method to estimate the mean energy intake in elderly men group. More studies are needed to assess the validity of 24-hour diet recall method in other population groups, including elderly women, adults and children.

• Nutrition Research and Practice
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• v.8 no.3
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• pp.241-248
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• 2014

The accuracy and noninvasive nature of the doubly labeled water (DLW) method makes it ideal for the study of human energy metabolism in free-living conditions. However, the DLW method is not always practical in many developing and Asian countries because of the high costs of isotopes and equipment for isotope analysis as well as the expertise required for analysis. This review provides information about the theoretical background and practical aspects of the DLW method, including optimal dose, basic protocols of two-and multiple-point approaches, experimental procedures, and isotopic analysis. We also introduce applications of DLW data, such as determining the equations of estimated energy requirement and validation studies of energy intake.

• The Journal of Korean Medicine
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• v.24 no.3
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• pp.130-137
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• 2003

Water, in a living being, is as essential as the essence derived from food is in maintaining one's life. The concepts are expressed in forms of "food and drink" and "drink-food" in the ${\mathbb{\ulcorner}}Hwangjenakyoung{\mathbb{\lrcorner}}$ and most of the other oriental medicine related references. Following the steps of the human body's metabolism, the water source builds up characteristic formations, such as bodily fluids (blood/perspiration/urine/essence), in each transforming phase according to the nature of the Ki that propels the transformation. Furthermore, each characteristic formations has its' own suitable duties, distinctive features and its field of activation. The vital energy of life is identified as a positive property due its fluidity and its formless nature. In order for this vital energy to come into its own, it needs to weld into one with the material-natured body of the negative property which will embrace the positive property and transform it into body fluid. Water taken into a body will undergo the first activation of Ki, dissolving the Wigi and the Wongi and transforming into the primary body fluid. The delicates among the dissolved Ki will once again go through a transformation in the Jungcho. It will turn into red blood, with influence of the vital function. When the vital energy completes its duties in all parts of the body, it combines with water again and transforms into the secondary bodily fluid. This is when the Takgi gets filtered and the new enriched essence is created.

• Preventive Nutrition and Food Science
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• v.12 no.2
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• pp.111-114
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• 2007

Water vapor adsorption kinetics of Inonotus mushroom powders were investigated in temperature and water activity ranges of 20 to 40$^{\circ}C$ and 0.30 to 0.81, respectively. Initial water vapor adsorption rate of mushroom powders increased with increases in temperature and water activity. The temperature dependency of water activity followed the Clausius-Clapeyron equation. The net isosteric heat of sorption increased with an increase in water activity. Water vapor adsorption kinetics of the mushroom powders can be well described by a simple empirical model. Temperature dependency of the reaction rate constant followed the Arrhenius relationship. The activation energy ranged from 56.86 to 91.35 kJ/mol depending on water activity. Kinetic compensation relationship was observed between k$_o$ and E$_a$ with the isokinetic temperature of 790.27 K.

• Water for future
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• v.48 no.4
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• pp.45-51
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• 2015

• Water for future
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• v.48 no.11
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• pp.24-31
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• 2015

• Water for future
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• v.50 no.8
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• pp.54-64
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• 2017

• Water for future
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• v.49 no.11
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• pp.40-47
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• 2016