• Journal of The Korean Society of Clinical Toxicology
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• v.2 no.1
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• pp.27-30
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• 2004

Phytolaccaceae had been used as a pharmaceutical drugs or food in Korea. Nowadays, it is rarely used due to its toxicity, and then, case reports as to poisoning also are rare. Recently, Authors experienced a case of an occurrence in a group intoxication after ingestion of roots of phytolacca american a misidentifying as arrowroot. We report this case with review of phytolacca radix poisoning.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.97-102
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• 1998

Arrowroot starches, harvested in March, June, September and December, indicated that the December starch had the lower values of amylose content, ${\beta}-amylolysis$ limit and intrinsic viscosity, but the highest value of water-binding capacity. The swelling power were similar among different starches. The gelatinization by KSCN revealed that the December starch was the most resistant to alkali gelatinization. Gelatinization temperature, determined by differential scanning calorimetry, of the December sample was shifted to higher temperture by $1^{\circ}C$ compared with the others. When the December starch was heated at $98^{\circ}C$ for 8min, 93.8% of total amylose and 7.2% of total amylopectin were solubilized, which was the highest and the lowest, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.125-130
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• 2011

• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.25-28
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• 2000

The experiments were carried out to investigate the antimicrobial activity and the content of isoflavonoids each fraction of the methanol extract from Korean arrowroots. The strongest antimicrobical fraction of the methanol extract was the etylacetate fraction and the other fraction was not detected antimicrobial activity. The yield of the ethylacetate fractation was 7~9% of the methanol extract of Korean arrowroot TLC was carried out using silical gel plate and CH$_2$C1$_2$- $CH_3$OH(7 : 3) and puerarin, daizin were detected by spraying 10% H$_2$SO$_4$ and Rf was 0.60 and 0.69, respectively. Puerarin, daidzin and daidzein contents were determined of the ethylacetate fraction of the sample Puerarin and daidzin contents were abundant in the samples of November, while daidzein content was abundant in the sample of Februery.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.114-117
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• 1986

The rheological properties of arrowroot starch suspension (2-6%) were investigated with a tube viscometer. The starch suspensions of less $t^1$, 4% showed a dilatant behavior with no yield stress at the temperature range of $30-65^{\circ}C$. However, the starch suspension of 6% concentration showed a pseudoplastic behavior at $65^{\circ}C$. The consistency index was exponentially increased with the increase of the starch concentration. The activation energy of flow of the starch suspensions was 0.370-0.399 kcal/mole at $30^{\circ}-60^{\circ}C$ and 28-60 kcal/mole at $65^{\circ}C$.

• Applied Biological Chemistry
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• v.27 no.4
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• pp.252-258
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• 1984

Physicochemical properties of arrowroot starch, which was adjusted to 18, 21, and 24% moisture and heated at $100^{\circ}C$ for 16hr, were investigated. X-ray diffraction pattern was changed from C- to A-pattern upon treatment(24% moisture). The swelling powere and solubility decreased by heat-moisture treatment. The treated sample was gelatinized at higher temperature than untreated one. Water-binding capacity was drastically increased as the moisture level was decreased. Amylograph hot paste viscosities were decreased upon treatment.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.365-378
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• 2003

The purpose of this research was to have a proper understanding, to have a concern about native local foods and to discover unknown them in Wonju. The data was obtained by use of questionaries to residents(1977 persons) and cook(172 persons) in Wonju and statistical analysis was performed. Frequency and percentage were acquired using SPSS program. To turn out the significant difference between general conditions and each groups t-test and F-test were used. The results of this survey had briefly summarized as follows 1. The results were total 99 kinds of food revealed as a native local foods and 9 kinds of the special products of Wonju. 2. The main materials were potato, com, buckwheat, acorn, pheasant, mushroom, arrowroot, and wild edible greens. 3. The local foods in Wonju were formed with it's own natural material and cooked by original cooking method. 4. The highest perceptional score items were the hot Tang(Hwangtaehaejangguk, Chueotang, Oritang, Gamjatang, Minmulmaeuntang, Tojongdakbaeksuk, Hwanggibaeksuk, Eomnamusamgyetang), and the Bap(Bibimbap, Ssambap, Sanchae-jeongsik) and the noodles(Potato sujebi, Dongchimimakhukso, Olchaengiguksu, Jangsujebi, arrowroot noodle,Gamjaongsimi).

• KSBB Journal
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• v.16 no.2
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• pp.163-169
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• 2001

This study was undertaken to evaluate the effects of green and taste teas on the in-vitro antimicrobial activity and vacuolating toxin titer of Helicobacter pylori. Crude aqueous extracts prepared by adding 2 g of tea leaf or powder to 100 ml of boiling distilled water, and sterilized by passing through a 0.22 $mutextrm{m}$ membrane filter. Green tea, coffee, and ginger tea showed bactericidal activity on H. pylori within 3 hours. Black tea and ssangwha tea also showed bactericidal activity on H. pylori in 24 hours. Arrowroot tea show no bactericidal effect on H. pylori after 48 hours. Two fold diluted green tea and coffee decreased(1/10,000cfu) the growth of H. pylori in 24 hours, but the two fold diluted black tea, ssangwha tea, and ginger tea showed suppression effect upon of(1/10cfu) H. pylori in 24 hours. The two-fold and 10-fold diluted green tea, coffee and two-fold diluted black tea abrogated the vacuolating toxin titer of H. pylori, but the two-fold and 10-fold diluted ginger, ssangwha, ginseng, and arrowroot tea only reduced the vacuolating toxin titer of H.pylori from 1/2 to 1/8. These result suggest that green tea and coffee have effective antibacterial or bactericidal effects on H.pylori, and that they also have a neutralization effect upon the vacuolating toxin of H.pylori.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.300-304
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• 1987

The rheological properties of gelatinized arrowroot stach solution $(4{\sim}7%)$ followed the power law and showed a pseudoplastic behavior at the temperature range of $30{\sim}66^{\circ}C$. The flow behavior index was essentially remained constant at all temperatures, but decreased as starch concentration increased. The consistency index was exponentially increased with the increase of starch concentration. The activation energy of flow of gelatinized starch solution was $4.068{\sim}4.542\;kcal/mole$.