• Food Science and Preservation
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• v.12 no.6
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• pp.522-528
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• 2005

Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.

• Food Science and Preservation
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• v.23 no.4
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• pp.502-509
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• 2016

The seasonal appearance and the chemical composition characteristics of cladode of Opuntia humifusa were investigated in this study. The minor (horizontal) and major (vertical) axes, the width, and weight of O. humifusa cladode were compared for its appearance features. Moisture, crude protein, ash, fat, color, dietary fiber, mineral, and amino acids contents were measured for the comparison of their chemical composition characteristics. The cladode of O. humifusa harvested in summer showed higher values of minor and major axis, width, and weight than those harvested in winter. According to the results of Hunter color index, cladode of O. humifusa harvested in summer showed the highest lightness level (Hunter L value). In the meanwhile, cladode of O. humifusa harvested in spring showed the highest Hunter a (redness) and b (yellowness) values. Cladode of O. humifusa harvested in summer had the lowest crude protein and crude fat contents, while it showed the highest crude ash content. The total contents of moisture and dietary fiber were significantly greater than summer-harvested cladode of O. humifusa followed by spring- and winter-harvested cladode of O. humifusa. The major mineral content of all seasonal cladode of O. humifusa was $Ca^{2+}$. Glutamic acid and aspartic acid were the major amino acids in all seasonal samples. Contrary, the contents of total amino acids and free amino acids were the lowest in summer-harvested cladode of O. humifusa. Taken together, it was concluded that the appearance and chemical quality of cladode of O. humifusa was versatile depending on the harvesting season.

• The Korean Journal of Nuclear Medicine
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• v.34 no.3
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• pp.243-251
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• 2000

Purpose: This prospective study was performed to evaluate the usefulness of preoperative radioimmunoscintigraphy and intraoperative scintimetric examination (radioimmunoguided surgery: RIGS) using $^{99m}Tc-anti-CEA\;F(ab')_2$ fragment. Materials and Methods: Nineteen patients with rectal cancer underwent preoperative whole body planar scintigraphy at 4 hours after injection of $^{99m}Tc-anti-CEA\;F(ab')_2$ fragment and SPECT imaging at 18 hours. Surgical operation was performed at 24 hours after injection. During laparotomy, radioactivities from intraabdominal viscera were measured by gamma probe. The radioactivities from excised tumor and lymph nodes were also measured and compared with pathology. Results: All nineteen patients were confirmed to have adenocarcinomas in the rectum. Twenty-seven of 97 excised lymph node groups had metastasis and 2 patients had liver metastasis in pathology Preoperative radioimmunoscintigraphy detected primary tumors in 11 patients (sensitivity 55%) and it could not detect any lymph nodes or liver metastasis. All patients showed high radioactivity in the kidneys, liver, spleen, and major vessels in intraoperative measurement by gamma probe, and tumor activity was not discriminated from background activity However, radioactivity from excised tumor was higher than normal rectum (T/B ratio; $3.47{\pm}2.25$). When excised lymph node activity/background activity ratio >1.5 was considered as positive criteria of metastasis, sensitivity, specificity, positive and negative predictive values were 78.6%, 73.9%, 55.0% and 89.5%, respectively. Conclusion: Radioimmunoscintigraphy using $^{99m}Tc-anti-CEA\;F(ab')_2$ has no additional value for preoperative staging and use of early RIGS using $^{99m}Tc-anti-CEA\;F(ab')_2$ is inappropriate. For early RIGS using $^{99m}Tc$ labeled antibodies in rectal cancer patients, further development of more specific antibodies and methods to reduce background activity are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.395-401
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• 2006

In this study, we investigated anticarcinogenic effects of extracts from Gloiopeltis tenax (GT). GT was extracted with methanol (GTM), which was then further fractionated into four fractions by using solvent fractionation method, affording methanol (GTMM), hexane (GTMH), butanol (GTMB) and aqueous (GTMA) soluble fractions. We determined the cytotoxic effects of these fractions on cancer cells by MTT assay. Among various fractions of GT, the GTMM showed the strongest cytotoxic effect at concentration of $150{\mu}g/mL$, displaying 95.97% on HepG2 cell lines and 93.64% on HT-29 cell lines, respectively. And, the anti-proliferative effect of GT was accompanied by a marked in increase of levels of Bad, Bax, Bok and Bak protein and activation of caspase-3, caspase-7 and PARP protein. Also, we observed quinone reductase (QR) induced effects in all fraction layers of GT on HepG2 cells. The QR induced effects of the GTMM and GTMB on HepG2 cells at concentration of $60{\mu}g/mL$ showing inductive indexes of 2.86 and 2.04 compared to the control value of 1.0.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.89-104
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• 2021

Based on the TF-IDF weighted value that evaluates the importance of words that play a key role, the semantic network analysis(SNA) was conducted on the self-introduction letter of freshman at Korea National College of Agriculture and Fisheries(KNCAF) in 2020. The top three words calculated by TF-IDF weights were agriculture, mathematics, study (Q. 1), clubs, plants, friends (Q. 2), friends, clubs, opinions, (Q. 3), mushrooms, insects, and fathers (Q. 4). In the relationship between words, the words with high betweenness centrality are reason, high school, attending (Q. 1), garbage, high school, school (Q. 2), importance, misunderstanding, completion (Q.3), processing, feed, and farmhouse (Q. 4). The words with high degree centrality are high school, inquiry, grades (Q. 1), garbage, cleanup, class time (Q. 2), opinion, meetings, volunteer activities (Q.3), processing, space, and practice (Q. 4). The combination of words with high frequency of simultaneous appearances, that is, high correlation, appeared as 'certification - acquisition', 'problem - solution', 'science - life', and 'misunderstanding - concession'. In cluster analysis, the number of clusters obtained by the height of cluster dendrogram was 2(Q.1), 4(Q.2, 4) and 5(Q. 3). At this time, the cohesion in Cluster was high and the heterogeneity between Clusters was clearly shown.

• Food Science and Preservation
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• v.18 no.5
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• pp.692-699
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• 2011

This study was conducted to investigate the physicochemical characteristics of yanggaeng prepared with pear juice and dried pear powder. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, texture, sensory properties of pear yanggaeng variants [pear juice (PJ), pear juice and hot-air-dried pear powder (PJH), pear juice and freeze-dried pear powder (PJF) yanggaeng] were examined. The moisture content was highest (27.9%) in the control (C) yanggaeng, but the latter's energy and carbohydrate content were lower than in the pear yanggaeng variants. The differences between the pear yanggaeng variants were not significant.The total polyphenol content was highest in the 20.7 mg/100g PJF yanggaeng. The antioxidant activities of PJF yanggaeng were higher than those of the other pear yanggaeng varients. The Hunter color value results showed that the lightness (L) values were highest in C yanggaeng whereas the redness(a) and yellowness(b) values were highest in PJH yanggaeng. The springiness in texture was lowest in C yanggaeng and not significant in the others. The hardness and chewiness were highest in PJH and PJF yanggaeng, but adhesiveness was lowest therein. The results of the sensory test showed that PJF yanggaeng was the highest in flavor, color, taste, hardness, chewiness, and overal quality. Based on these results, it can be concluded that pear juice and freeze-dried pear powder yanggaeng has excellent physicochemical and antioxidant activities.

• Economic and Environmental Geology
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• v.35 no.6
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• pp.523-532
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• 2002

The rare earth elements (REE) and Nd, Sr and noble gas isotopic compositions eHer'He, 4$^{\circ}$Arp6Ar) for the Quaternary alkali basaltic rocks and mantle xenoliths in the basaltic rocks from the Baegryongdo were investigated to decipher the origin of alkali basaltic magma and xenolith beneath the Sino-Korean craton. Analytical results are summarized as follows; (1) The alkali volcanic rocks with voluminous xenoliths which are represented by the Mg-olivine and clinopyroxene dominant spinel-lherzolite in the Baegryongdo consist mainly of the basalt-mugearite and basaltic andesite. (2) The REE pattern of alkali basaltic rocks characterized by high HREE is similar to that of oceanic island basalt (OlB). Relatively concordant REE patterns of the basaltic rocks suggest that the alkali basaltic magma be formed by the identical source materials. (3) The Nd-Sr isotopic data of the alkali basaltic rocks suggest that the alkali basaltic magma be originated from the depleted mantle source with a little contamination of the continental crustal materials. (4) The $^3$He/ $^4$He ratios in olivines of xenoliths ranging from 5.0${\pm}$1.lRa to 6.7${\pm}$1.3Ra are lower than that of MORB (ca. 8.0Ra). It suggest that the xenolith be derived from the subcontinental lithospheric mantle. However, the high $^3$Her'He value of 16.8${\pm}$3.IRa at 1800$^{\circ}$C fraction (sample no OL-7) might be resulted from the post-eruptive cosmogenic $^3$He. The 4OAr/ 36 Ar ratios in olivines of mantle xenoliths are comparable to that of atmospheric argon, and are much lower than that of the MORB type mantle. These facts can lead to conclusion that the olivine of the xenolith in the Baegryongdo is affected by the post-eruptive atmospheric contamination during the slow degassing process.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1746-1752
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• 2009

This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3-10%.