• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• Archives of Pharmacal Research
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• v.9 no.4
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• pp.205-209
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• 1986

Glutathione s-transferase in thought to play a key role in initiating the detoxication of potential alkylating agents, including pharmacologically active compounds. It is widely accepted that garlic contained allin which is converted to allicin by allinase. Allicin is easily degraded to diallyl disulfide and other components. This report attempted to observe the effect of diallyl disulfide on some biological activities. It was observed that the activity of serum transaminase was not changed by the treatment of diallyl disulfide. The liver cytosolic glutathione s-transferase was significantly increased. where as the microsomal glutathione s-transferase was not increased.

• Journal of Yeungnam Medical Science
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• v.28 no.2
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• pp.105-115
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• 2011

Mercury is a toxic, persistent pollutant that bioaccumulates and biomagnifies through food webs. People are exposed to methyhnercruy mainly through their diet, especially through the consumption of freshwater and marine fish and of other animals that consume fish (e.g., marine mammals). All humans are exposed to low levels of mercury. Dietary patterns can increase exposure to a fish-eating population where the fish and seafood are contaminated with mercury. The primary toxicity targets of mercury and mercury compounds are the nervous system, kidneys, and cardiovascular system. It is generally accepted that developing organ systems are most sensitive to the toxic effects of mercury. The fetal-brain mercury levels appear to be significantly higher than the maternal-blood mercury levels, and the developing central nervous system of the fetus is currently regarded as the main system of concern as it demonstrates the greatest sensitivity. The subpopulation that may be at greater risk for mercury toxicity are those exposed to higher levels of methylmercury due to carnivorous fish, including sharks.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.217-231
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• 2008

The purpose of this study is to examine how the perceived physical environments of hotel kitchens influence cooking employees' internal responses. According to the analysis results of this study, except Hypothesis 2 which was rejected in this study, all the hypotheses were partially accepted. These results support the research hypotheses of this study that comfort, spatiality, and convenience as physical environments will have significant effects on emotional response and cognitive response. Also, equipment use as convenience had statistically significant effects on both emotional response and cognitive response whereas working environment as comfort and kitchen circulation and working space as spatiality had no effect. Therefore, kitchen environment should be set up in the direction of guaranteeing kitchen convenience to the maximum, and the further researches on the constituent factors which have no effect on emotional response and cognitive response should be proceeded continuously.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Journal of Nutrition and Health
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• v.26 no.7
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• pp.851-857
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• 1993

Atherosclerotic vascular disease is a major cause of the increased morbidity and mortality assciated with diabetes mellitus. The prominent role of nutrition in hypercholesteolemia and atherosclerosis is generally accepted. Diet is a key element in the management of diabetes (type I-IDDM), yet the appropriate diet for patient with diabetes mellitus is not well known. Dietary protein has been shown to have a significant effect on plasma cholesterol levels in both experimental animals and humans. The present experiment was designed to determine the effect of the dietary protein level(20% vs 60%) on plasma glucose concentration, lipids profile, insulin and glucagon levels from non-diabetic and streptozotocin-induced diabetic rats. Results showed that a high protein diet decreased triglyceride concentration in diabetic rats. Also diabetic rats fed a high protein diet were hypocholesterolemic than rats fed a control diet. There were no effects by level of protein on fasting blood glucose concentration and insulin/glucagon ratio. Results from the present study suggest that a high protein diet may be beneficial to control pasma lipids in chemically-induced diabetic rats.

• The Korean Journal of Mycology
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• v.45 no.2
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• pp.160-166
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• 2017

The genus Pseudoperonospora (Peronosporales, Oomycota) comprises six accepted species, including Ps. cubensis, which causes downy mildew on many economically important cucurbitaceous crops, and Ps. humuli, which occurs on hops. During a survey of downy mildew flora in Korea, a previously unreported species of Pseudoperonospora was found on Urtica angustifolia. Based on molecular phylogenetic and morphological analyses, the causal agent was identified as Pseudoperonospora urticae. This is the first report of Pseudoperonospora urticae occurring on Urtica angustifolia in Korea.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.659-667
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• 2020

This study was conducted to evaluate the effects of different levels of crude protein (CP) and protease on nitrogen (N) utilization, nutrient digestibility, and growth performance in growing pigs. A total of six crossbred ([Landrace × Yorkshire] × Duroc) barrows were individually accepted in 1.2 m × 0.7 m × 0.96 m stainless steel metabolism cages. The pigs (average initial body weight of 27.91 ± 1.84 kg) randomly assigned to six diets with six weeks (6 × 6 Latin square design). The experiment was carried out in an environment with a temperature of 23 ± 1.5℃, a relative humidity of 83 ± 2.3% and a wind speed of 0.25 ± 0.03 m/s. The dietary treatments were arranged in a 2 × 3 factorial design with two levels of CP (15.3% or 17.1%) and three levels of protease (0 ppm, 150 ppm, or 300 ppm). The average daily gain and gain to feed ratio (G:F) tended to increase (p = 0.074) with increasing amounts of protease. The low CP level diet reduced (p < 0.050) urinary and fecal N concentrations, the total N excretion in feces, and increased (p < 0.050) N retention. Different protease levels in the diet did not affect (p > 0.05) at N intake, but supplementation of the diets with 300 ppm protease decreased (p < 0.050) the N concentration in urine and feces and tended to increase (p = 0.061) the percentage of N retention retained of the total N intake. The dietary CP level did not affect (p > 0.050) the apparent total tract digestibility (ATTD) of dry matter, digestible energy (DE), and metabolic energy (ME), but diet supplementation with 300 ppm protease showed higher (p < 0.050) ATTD of DE and ME than in the protease-free diet. Therefore, a low protein diet with protease could improve the utilization of nitrogen, thereby reducing the negative effect of N excretion into the environment while maintaining or increasing growth performance compared to a high protein diet.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.36-48
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• 2013

The purpose of this study is to figure out how the recognition for Jeonju hanok village would influence the traditional cultural images and the level of satisfaction with traditional Korean cuisine restaurants. A survey for this study was done from June $1^{st}$ to June $16^{th}$, 2013 to those who had visited traditional Korean restaurants in the Korea traditional village, except Jeonju citizens. The result are as follows. First, there are three factors settled as the recognition factors for the Korea traditional village, which are food factors, Korean traditional beauty factors, and historicity factors. Also, there are two image factors settled, which are traditional image factors and cultural image factors. These factors are verified for the hypothesis. Second, for "The recognition for the Korea traditional village would influence the cultural image" from hypothesis 2, it is accepted as the food factors are found to have the greatest influence. Third, as a result of the hypothesis 3, "The recognition for traditional cultural image would influence the level of satisfaction with traditional Korean cuisine restaurants," it is accepted as the Korean traditional beauty factor has the greatest influence. For the future studies, various studies for restaurant satisfaction levels for each type of restaurant should be conducted and many efforts for maintaining good images for better satisfaction with traditional Korean restaurants are highly required.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.167-170
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• 2015

The dairy industry, as part of the broader agricultural sector, is classified as a basic industry to the Korea economy. Basic industries provide income to a region by producing an output, purchasing production inputs, services and labor. An integrated, multidisciplinary approach for the next generation of dairy products with added health benefits represent the direct economic contribution. The commercialization of "nutritional" functional foods can only be successful if the consumer is confident in the scientific validity of the claims. Modern biotechnologies such as genomics, genetic expression and biomarkers of health performance suggested to whole dairy products, such as fluid milk, butter, cheese, ice cream and frozen dessert products (German, 1999). The following definition makes the point that dairy products can provide a nutritional value beyond the basic nutritional requirements: 1) The dairy industry has the opportunity to improve the health and well-being of its customers and/or to reduce their risk of disease through dairy products with added activities. 2) Functional dairy products are those that can be demonstrated to benefit target functions in the body in a way that improves the state of health and /or reduces the risk of disease. They are food products that are consumed as part of a normal diet rather than pills or supplements. 3) Dairy products based on functionality will need to link the scientific basis of such functionality to the communication of its benefit to the general public. 4) Both the efficacy and the safety of the food components with health benefits will require evidence based on the measurement of scientific biomarkers relevant to their biological responses and health end points. 5) Sound evidence from human studies based on intermediate health end points using accepted biomarkers will provide the basis for promotional messages divided into two categories-enhanced function and reduced risk of disease. 6) Success in solving key scientific and technological challenges will only be achieved by interdisciplinary research programs to exploit the scientific concepts in functional dairy science.