• 한국식품과학회지
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• 제30권1호
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• pp.77-81
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• 1998

쌀눈 및 쌀겨에 함유된 유지를 추출, 온도별 저장 안정성과 지방산조성을 비교하였다. 쌀눈 및 쌀겨유지를 $40^{\circ}C$ 및 $60^{\circ}C$에 31일간 저장 중 유지의 산가는 큰 차이가 없었고 과산화물가는 저장 온도가 높아짐에 따라 크게 상승하였는데, $40^{\circ}C$저장 31일에는 건조처리한 쌀눈의 유지가 가장 높아 146.2 meq/kg이었고 정제유는 15.1 meq/kg 이었으며, $60^{\circ}C$저장 24일에는 정제유는 219.6 meq/kg, 건조쌀눈유지는 151.7meq/kg 이었다. 쌀눈과 쌀겨유지 중 주 지방산은 쌀눈은 linoleic acid (39.0%)와 oleic acid (34.7%)이었고 쌀겨는 oleic acid (40.1%)와 linoleic acid (38.1%)였으며, 저장 중 주 지방산의 조성은 쌀눈의 건조처리나 저장온도에 큰 영향을 받지 않았으나 linolenic acid의 함량은 모든 처리에서 감소하는 경향이었다.

• 동아시아식생활학회지
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• 제20권1호
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• 한국식품과학회지
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• 제50권3호
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• pp.280-285
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• 2018

결착제의 조성을 달리하여 제조한 견과-깨 엿강정의 저장 중 지방질 산화 정도와 산화방지제 함량을 평가하였다. 엿강정 제조시 결착제를 물엿 대신 꿀, 조청, 그리고 설탕 대신 트레할로스로 전부 또는 일부 대체하였을 때 엿강정의 저장 중 지방질 산화가 증가, 가속되었으며 트레할로스에 의한 산소 퍼짐도 증가가 일부 기여했을 가능성이 있다. 또한 엿강정을 저장하였을때 산화방지제 중 리그난의 안정성이 가장 높았으며, 토코페롤 분해속도는 설탕을 트레할로스로 대체한 엿강정에서 낮아 트레할로스가 토코페롤의 지방질 산화방지작용을 억제한 가능성을 제시하였다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2012년도 제43회 하계 정기 학술대회 초록집
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• pp.268-268
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• 2012

Atmospheric pressure microwave induced plasmas are used to excite and ionize chemical species for elemental analysis, for plasma reforming, and for plasma surface treatment. Microwave plasma differs significantly from other plasmas and has several interesting properties. For example, the electron density is higher in microwave plasma than in radio-frequency (RF) or direct current (DC) plasma. Several types of radical species with high density are generated under high electron density, so the reactivity of microwave plasma is expected to be very high [1]. Therefore, useful applications of atmospheric pressure microwave plasmas are expected. The surface characteristics of SUS304 stainless steel are investigated before and after surface modification by microwave plasma under atmospheric pressure conditions. The plasma device was operated by power sources with microwave frequency. We used a device based on a coaxial transmission line resonator (CTLR). The atmospheric pressure plasma jet (APPJ) in the case of microwave frequency (880 MHz) used Ar as plasma gas [2]. Typical microwave Pw was 3-10 W. To determine the optimal processing conditions, the surface treatment experiments were performed using various values of Pw (3-10 W), treatment time (5-120 s), and ratios of mixture gas (hydrogen peroxide). Torch-to-sample distance was fixed at the plasma edge point. Plasma treatment of a stainless steel plate significantly affected the wettability, contact angle (CA), and free energy (mJ/$m^2$) of the SUS304 surface. CA and ${\gamma}$ were analyzed. The optimal surface modification parameters to modify were a power of 10 W, a treatment time of 45 s, and a hydrogen peroxide content of 0.6 wt% [3]. Under these processing conditions, a CA of just $9.8^{\circ}$ was obtained. As CA decreased, wettability increased; i.e. the surface changed from hydrophobic to hydrophilic. From these results, 10 W power and 45 s treatment time are the best values to minimize CA and maximize ${\gamma}$.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.253-260
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• 2011

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

• Restorative Dentistry and Endodontics
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• 제47권1호
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• pp.7.1-7.14
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• 2022

Objectives: This study evaluated the bleaching efficacy of different in-office protocols associated with violet light emitting diode (V-LED), and measured the pulpal temperature rise caused by V-LED with or without gel application. Materials and Methods: Bovine incisors were distributed in 4 groups (n = 10): VL - V-LED; HP - 35% hydrogen peroxide (control); HYB - hybrid protocol, V-LED applied without gel for 10 irradiation cycles followed by V-LED applied with gel for another 10 irradiation cycles; and HPVL - gel and V-LED applied for 20 irradiation cycles. Three bleaching sessions were performed with 7-day intervals. Bleaching efficacy was evaluated with ΔE_ab^*, ΔE₀₀ and ΔWI_D. Data were recorded at baseline, 7, 14, 21 and 70 days. For pulpal temperature rise, thermocouples were placed inside the pulp chamber of human incisors. To determine intrapulpal temperature, the teeth were irradiated with V-LED with or without application of bleaching gel. Color difference data were analyzed by 2-way repeated measures ANOVA and Tukey's test. Pulpal temperature was analyzed by t-test (α = 5%). Results: VL exhibited lower color (ΔE_ab^* and ΔE₀₀) and whiteness changes (ΔWI_D) than the other groups. HPVL presented higher color change values than HYB. HYB and HPVL showed not different ΔWI_D values; and HP showed the highest whiteness changes at all times. There were significant differences comparing ΔT with gel (8.9℃) and without gel application (7.2℃). Conclusions: HPLV was more efficient than HYB. The 2 protocols with VL showed similar results to control. Gel application combined with VL promoted higher pulpal temperature than to the no gel group.

• 동의생리병리학회지
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• 제25권1호
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• pp.115-121
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• 2011

This study was performed to investigate the antioxidant activity of extracts of black Panax ginseng (BGE) and its crude saponin (BGECS). The antioxidant activities of BGE and BGECS were evaluated for free radical scavenging activity against stable free radical (1,1-diphenyl-2-picrylhydrazyl) DPPH, nitrite, hydrogen peroxide and superoxide. In addition, the antioxidant activity of BGE and BGECS against peroxyl radicals, hydroxyl radicals and peroxynitrites were determined by the total oxy-radical scavenging capacity (TOSC) assay. As a result, BGE and BGECS were found to have a strong inhibitory activity with >90% against the DPPH radical at $1000{\mu}g/m{\ell}$ concentrations. Also, BGE and BGECS exhibited strong inhibitory activity with >80% against hydrogen peroxide at lower concentration ($125{\mu}g/m{\ell}$). Moreover, specific TOSC values (405 and 473 TOSC/mM) of BGE and BGECS against peroxynitrites were higher than GSH (347 TOSC/mM) used a positive control. These results suggest that BGE and BGECS could be useful to develop functional foods against disease related oxidative stress.

• 한국식품영양과학회지
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• 제20권2호
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• pp.148-155
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• 1991

Lipid oxidation and browning during fermentation of domestic Meju and Doenjang were examined in order to elucidate the antioxidative effects of browning products and phenol compounds from Meju and Doenjang. Peroxide values of lipids from Meju were detectable and slightly increased until 3 weeks of fermentation, but started to be decreased after 3 weeks of fermentation and notdetectable after 6 weeks. Peroxides were not detected in Doenjang during the whole fermentation, but started to be decreased after 3 weeks of period of 22 weeks fermentation. Carbonyl value were increased during the whole period of Meju fermentation, but started to be decreased at the early stage of Doenjang fermentation. Hydrophilic fraction of browning products from Meju was much higher than lipophilic fraction and the former fraction was dramatically increased at the early stage of the fermentation. But the both fractions maintained high values during Doenjang fermentation. Hydrophilic browning products and phenol and phenol compound in Meju showed strong antioxidative against linoleic acid.

• 한국식품영양학회지
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• 제4권2호
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• pp.167-174
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• 1991

In the present study, an attempt was made to Investigate the effect of stearic acid on the autoxidation of the commercial rice bran oil, Rice bran oil samples with stearic acid at 0.1, 0.3 and 0.5oh level were kept at 45$\pm$0.3$^{\circ}C$ for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The results were as follows : The peroxide, acid and anisidine values of the rice bran oil with the stearic acid at 0.1, 0.3 and 0.591 levels during the autoxidation Increased as compared with that of the rice bran oil without the stearic acid. The induction period of the rice bran oil without the stearic acid, control was 19.0days, while those of the bran oil with stearic acid at 0.1, 0.3 and 0.5% levels varied 19.0 days, 17.7days and 14.2 days, respectively. In conclusion, it seemed that stearic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil. The prooxidant activity of the stearic acid appeared to depend on the oxidative mechanism and their concentration.

• 한국식생활문화학회지
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• 제18권2호
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• pp.134-138
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• 2003

Quality stability of the herb pill coated with edible oils containing rosemary was investigated. Herb pills were made of herb powders such as Panax ginseng, Cinnamomum cassia, Lycium chinense, Zyzyphus jujuba and Zingiber officinale. Rapeseed oil and lubriol were used as edible coating oil. After herb pills coated with edible oils with or without rosemary were stored at $40^{\circ}C$ for 180 days, the microbial viable cell counts and peroxide values(POV) of the herb pill were investigated. After 180 day storage, POVs of herb pills with only rapeseed oil or lubriol were 0.51 and 0.49 meq/kg, respectively. However, when rosemary was added in herb pills the POVs were decreased to 0.30 and 0.39 meq/kg, respectively. The addition of rosemary to the rapeseed oil and lubriol tended to decrease the microbial viable cell counts of the herb pill. The microbial viable cell counts of rapeseed oil and lubriol were 940 and 820CFU/g, respectively after 180 days of storage. However, these levels were suppressed to 720 and 640CFU/g by the resemary addition. On the other hand, the ginseng saponin content of herb pills was not affected by the rosemary addition during storage.