• 한국식생활문화학회지
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• 제39권4호
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• pp.184-192
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• 2024

The increase in the global sugar-free trend and interest in sugar-free products has resulted in most consumers becoming more interested in products with low or no sugar content. This study explored consumer perceptions of sugar-free products through text network analysis using big data. After collecting the texts, 50 key words were extracted through frequency analysis and TF-IDF analysis. Subsequently, they were categorized into four clusters using degree centrality analysis, social network analysis, and CONCOR analysis, to arrive at the implications. The limitations of the study were then listed.

• 한국미생물·생명공학회지
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• 제23권4호
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• pp.479-484
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• 1995

The effect of initial cell concentration on the characteristics of ethanol fermentation was investigated in the batch fermentation of Saccharomyces cerevisiae ATCC 24858. The characteristics were investigated in the range of 60 to 230 g/l of the initial sugar concentrations and 0.5 to 85 g/l of the initial cell concentrations. When the initial cell concentrations were 27 g/l for 60 g/l of the initial sugar and 85 g/l for 230 g/l, the fermentation time required for the complete consumption of the initial sugar was one hour, respectively. The ethanol productivity increased with the initial cell concentration so that, in the case of 100 g/l of initial sugar, the productivity rose up to 55 g/l/hr at 55 g/l of the initial cell concentration. The specific growth rate decreased according to the increase in the initial biomass concentration and finally became zero at around 25 g/l of the cell concentration regardless of the initial sugar concentration. The specific ethanol production rate was constant as 1.02 g/l/hr up to 150 g/l of the initial sugar. However, the rates decreased sharply with the augmentation of concentration of the initial sugar above 160 g/l. The overall ethanol yield represented a constant value, 0.475 g/g irrespective of the initial cell and sugar concentrations. The overall biomass yietd showed a trend to diminish in values with the biomass and ultimately to reach zero more than 25 g/l of the initial cell concentration.

• 펄프종이기술
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• 제43권1호
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• pp.29-35
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• 2011

Since the role of lignin in the wood cell wall is to keep integrity and structure rigidity of lignocellulosic substrate, lignin of the cell wall has to be destroyed before enzymatic hydrolysis of wood polysaccharides. The aspen wood meals were delignified with ozone in acidic condition. The chemical characteristics of wood meal were investigated. The 60% of lignin and almost zero % of polysaccharides in aspen wood meal was degraded with 10min. ozone treatment. The phenolic hydroxyl groups of lignin in ozonated wood meal were increased with ozonation time. The sugar composition of ozonated wood meal showed that the hemicellulose was more susceptible to ozonation than cellulose. The yield of aldehyde was increased in some degree with 10min. ozone treatment and decreased with longer ozone treatment.

• 한국식품과학회지
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• 제49권2호
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• pp.181-185
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• 2017

설탕 또는 잔탄검의 함량이 증가함에 따라 딸기 젤리의 경도, 검성, 그리고 씹힘성이 상승하는 경향을 보였다. 딸기 젤리의 텍스처는 딸기 주스의 함량에 따른 경향성을 보이지 않았다. 고령자 친화 젤리에 알맞은 경도(1.3 N)를 가지도록 최적화된 딸기 젤리의 제형은 딸기 주스 함량 40.0%, 설탕 함량 10.0%, 그리고 잔탄검/로커스트콩검의 비율 1.5였다. 모든 저장 온도에서 젤리의 경도, 검성, 그리고 씹힘성은 증가하였고, 명도는 감소하였다. $15^{\circ}C$에서는 저장 일자가 길어질수록 황색화가 증가하였다. 경도를 품질지표로 선정하여 예측하였을 때 $5^{\circ}C$와 $15^{\circ}C$에서의 젤리의 저장수명은 각각 38일과 26일이었다. 본 연구를 통해 냉동 딸기를 이용하여 고령자 친화 딸기 젤리를 개발하였고 제품의 저장 중 품질 특성과 저장수명을 예측할 수 있었다.

• 한국식품조리과학회지
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• 제18권5호
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• KSBB Journal
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• 제7권4호
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• pp.247-251
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• 1992

회전식 진탕 배양기를 사용한 회분식 발효실험을 통하여 효모 S. cerevisiae ATCC 24858의 균체농도 변화가 비성장 속도, 균체수율, 에탄올수율, 에탄올 생산성 등에 미치는 영향을 규명하여 보았다. 균체의 비성장속도는 균체농도가 증가함에 따라 감소하여 균체농도가 55g/L에 이르게 되면 $Ohr^{-1}$에 도달하여 균체성장이 멈추게 되었다. 에탄올수율 $Y_{p/s}$는 균체농도 변화에 관계없이 일정한 값 0.43을 나타내었으나 균체수율$Y_{x/s}$는 균체농도 증가에 EK라 감소 경향을 나타내어 균체농도55g/L에서는 그 값이 0을 나타내었다. 에탄올 생산성은 균체농도 증가에 따라 선형적인 함수관계로 증가하는 경향을 나타내어 초기 당농도 170g/L, 초기 균체농도55g/L인 경우에는 30g/L까지 상승하였다. 또한 본 연구의 실험 결과를 Luong식에 적용하여 군체성장이 멈추는 에탄올의 농도가 95g/L임을 알 수 있었다.

• Journal of Pharmaceutical Investigation
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• 제22권3호
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• pp.205-210
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• 1992

In order to develop a controlled-release oral drug delivery system (DDS) of theophylline (TP), microporous membrane-coated tablets were prepared and evaluated in vitro and in vivo. Rapidly water-soluble core tablets of TP (300 mg) were prepared by wet granulation and compression technique, Then the core tablets were spray-coated with polyvinylchloride (PVC) in which micronized sucrose particles were dispersed. Effect of formula compositions of coating suspensions on the pharmaceutical characteristics such as membrane strength and dissolution was investigated in vitro. The membranes remained unbroken in pH 1.2 buffer at $37^{\circ}C$ at least for 2 hours after the disintergration test. TP was released from the coated-released tablets at a zero-order rate over 8 hours. The release at pH 1.2 and 4.0 was similar in rate but a little more rapid than that at pH 6.8. The coated tablets were administered to three healthy male volunteers and their saliva profiles of TP were compared with those from the commercial sustained release TP tablets such as Slobid and Asconthin. Saliva TP concentrations from the coated tablets were successfully sustained over 48 hours after the dosing and were comparable to those of the commercial sustained-release tablets. The membrane-coating technique is very simple and does not need any sophisticated equipments. In this respect, the membrane-coated tablets may be superior to the commercial sustained-release tablets and this technique is worth adopting by the pharmaceutical industries.

• 대한지역사회영양학회지
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• 제14권2호
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• pp.147-157
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• 2009

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were $90{\sim}315\;kcal$, average of 170 kcal. The protein contents were $0{\sim}7\;g$, fat $2{\sim}20\;g$, cholesterol $0{\sim}55\;mg$, and sodium $30{\sim}390\;mg$ in 1 serving size of cookie. Most of the cookies(80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10 g, sodium 177 mg were consumed from the cookie for a 1 day on average.

• Journal of Pharmaceutical Investigation
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• 제23권3호spc1호
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• pp.9-18
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• 1993

Sugar spheres loaded with melatonin (MT) were coated with $Aquacoat^{\circledR}$ to control the release rate of MT over 8 hours. A zero-order release pattern over 8 hours was obtained with 20% coating on 8-10 mesh beads in USP basket dissolution studies. MT in 20% coated beads was quite stable at room temperature with less than 5% MT degraded during 6 months' storage. Dissolution profiles were also unchanged after 6 months. An oral preparation containing MT-loaded uncoated beads for immediate release and 20% coated beads with $Aquacoat^{\circledR}$ for controlled release over 8 hours was evaluated in six human subjects. When total 0.5 mg MT as low dose (immediate release portion of MT, 0.1 mg) was administered to four subjects, average peak plasma MT concentration was reached at about 600 pg/ml and maintained at about 10 pg/ml over 8 hours. Plasma MT concentration-time profiles were similar in shape to computer-simulated profiles. However, maximal plasma MT concentrations were three times greater compared to computer simulated curve. These results suggest that MT dose, ratio of immediate and controlled release MT, and pharmacokinetic parameters selected are adjusted to mimic endogenous MT concentration-time curve. In another study, 0.2 mg MT having 10% of immediate release portion and 80% controlled release portion produced plasma MT concentration-time curve which is more similar to endogenous profiles. A low bioavailability (<20%) may result from extensive first pass metabolism and remaining amounts of MT from controlled beads. A good correlation between plasma MT concentration and urinary excretion rate of 6-sulphatoxymelatonin (6-STMT), a major metabolite of MT was observed. As plasma MT concentration increased, urinary excretion rate of 6-STMT increased concomitantly. The linear relation between plasma MT and urinary excretion rate of 6-STMT was statistically significant. This result suggests that urinary 6-STMT may be used as an index of circadian rhythms of MT in humans.

• 동아시아식생활학회지
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• 제24권1호
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• pp.80-91
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• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.