• Journal of Food Hygiene and Safety
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• v.4 no.2
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• pp.119-132
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• 1989

Gamma irradiation as a new physical treatment was applied to comparative investigates with a conventional ethylene oxide fumigant on the microbiological and physicochemical qualities of selected spices and dry vegetables such as powdered red pepper, black pepper, welsh onion, onion, garlic, carrot, korean cabbage and instant ramyon soup. The microorganisms contaminated in the sample, including total viable count, thermophilic bacteria, aerobic spore and fungi counts between the $10^4\;to\;10^6/g$ range. Coliforms were found only in black pepper and welsh onion powder as the $10^2\;to\;10^3/g$ level. A radiation dose of 7 to 10 KGy were sterilized completely to the contaminated microorganisms, while ehthylene oxide (E.O.) fumigation reduced of them to the $10^3/g$ level. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples. Comparison gamma irradiation with E.O. gas treatment showed that E.O. treatment was less effective than radiation in cotrolling microbial contamination of spices and vegetables.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.105-112
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• 2011

The objective of this study was to determine the effect of antioxidant enzyme activity and radical scavenging activities of thirteen kinds of natural plant pigments. The analytic method of antioxidant activities were measured by estimating DPPH free radical scavenging and nitrite scavenging ability activity. The free radical scavenging activity by method using stable free radical DPPH was the highest in the red cabbaged pigment. Addition of ethanol extract 1mg/ml from onion peel pigment displayed remarkable effect on nitrite scavenging ability about 91.9%. Antioxidative enzyme activity was evaluated in terms of superoxide dismutase(SOD), catalase(CAT), and ascorbate peroxidase(APX) activity. The bitter melon pigment had the highest SOD activity of 87.3%. The activities of CAT and APX were higher in the mulberry leave pigment compared with other natural plant pigments. In contrast, CAT activity of plant pigment samples were unaffected. These results suggest that natural plant pigment had the potent biological activities such as antioxidant enzyme activities, and that their activities exhibited differently depending on each kind of pigments.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• Journal of Korean Medical classics
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• v.30 no.1
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• pp.17-29
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• 2017

Objectives : Many curative methods are used utilized in order to rid human body of disease when people become sick. Traditional Korean medicine generally prescribe methods that involve acupunture, moxibustion, or herb formulae. However, different types of foods are sometimes used as well. While wondering the history and efficacy of Qi-elevation foods that were consumed by Koreans in the past, the author discovered that a record from the Joseon Dynasty, called The Daily Record of Royal Secretariat of Joseon Dynasty, henceforth the Records, contained information about different types of porridge. Hence, the author looked through the records of porridge as written in the historical material in an attempt to learn the examples and efficacy of medicine-porridge consumed in Joseon's royal palace. Methods : After searching for the keyword, 'porridge', in the Records as provided by the National Institute of Korean History, the author extracted the porridges recorded during the Yeongjo period that each has its own special name. Results : Different types of porridge were recorded in the Records as following: arrowroot porridge, bean-leaf porridge, mung bean porridge, bean porridge, malt-rice porridge, oriental arborvitae seed porridge, crucian porridge, lotus seed porridge, adlay porridge, red bean porridge, welsh onion porridge, milk porridge, seashell porridge, ginko nut porridge, black sesame porridge, and mandarin porridge. Each porridge was used for the purpose of alleviating any disease that afflicted the king Yeongjo or his royal family members in relation with the ingredient herb's medicinal function. Conclusions : These porridges consumed by the king Yeongjo and his royal family members were used not only with a purpose of aiding their body's recovery from disease, but with the goal to actively curing them of ailments.

• CELLMED
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• v.3 no.3
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• pp.21.1-21.5
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• 2013

Cholesterol gallstones are a digestive disease of high prevalence that has many risk factors; for this reason, research has focused mainly on how to prevent it rather than how to treat it. Many molecules of the hepatic, bile and intestinal systems are involved in the pathophysiology of this disease, making it very difficult to find a therapeutic target. The pharmacological treatment is limited, so when gallstones generate symptoms, medical treatment indicates gallbladder removal. Ursodeoxycholic acid is used to dissolve cholesterol stones, and ezetimibe and statins are other drugs with possible applications in the treatment of this disease. Given the small number of drugs that have been developed for treating this disease, the research of natural products becomes of paramount importance. Resources such as black radish, glucosinolates, fenugreek, capsaicin, curcumin, garlic, and onion, have all shown significant effects in the prevention and treatment of cholesterol gallstones. In this review, we made a synthesis of the scientific reports that deal with these natural products and that can serve as antecedents for finding a way to treat the most common disease of the gallbladder.

• Journal of Conservation Science
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• v.5 no.1 s.5
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• pp.41-68
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• 1996

Stone-cultural-properties, distributed In the area, have been investigated and studied on the characteristics and the rock phases in the geological and conservational point of view. Stone-Buddhas in the area can be subdivided into Maebul-, General -, and Massive rock-types according to their styles. The rocks used in these stone-cultural-properties are mainly massive, coarse grained biotite granite of the Jurassic age, which is widely distributed around the Reckon-gun area. However, quartz-feldspathic banded gneiss, marble, phyllite and hornblendite are also used. These rocks are mainly distributed in the Yongin-gun area. This suggests that the rocks used. These rocks are strongly influenced by chemical weathering so that the rock surface is very irregular with $2\~3mm$ relief. Biotite granite used shows generally weathered surface of brown color due to chemical weathering of feldspars. Moss are pervasive partly on the surface to show black and/or green colors. The strong weathering may induce secondarily to appear the igneous lineation, onion-structure, and/or minor cracks latent in the rocks. The cultural properties In the area are relatively well conserved except Maebuls and one(Duchangri 3-story) pagoda. However, one stone-buddha may be grinded recently by machine to take off the weathered surface resulting in the loss of its age and the original detailed shape. For conservation, they must be scientifically considered on the shape, kind of the rock phase and characteristics of the weathered phenomena.

• Research in Plant Disease
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• v.8 no.2
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• pp.124-130
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• 2002

In 1998, a pathogen isolated from infected onions was identified as Aspergillus niger. At 3$0^{\circ}C$, A. niger AnYD-1 showed the best mycelial growth, spore germination, and high pathogenicity to onions. In spite of the weak inhibitory effect of flusilazole and hexaconazole on the mycelial growth on PDA, they showed the specific inhibitory activity against the formation of spores in the vapour phase. With flusilazole and hexaconazole, the effects of the solvent, the applied concentration and the incubating temperature on the activities inhibiting the spore formation were confirmed. Their inhibitory effect on the spore formation in vapour phase was excellent by solving them with dimethylsulfoxide and dimethylformamide among tested solvents, and applying them at high temperature such as 30~35$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.104-109
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• 1976

Condiments such as welsh onion, garlic, ginger, black pepper, red pepper, japanese pepper, mustard, horse radish, monosodium glutamate and sugar were ground by a homogenizer, and 0%, 1%, 5%, and 10% of each of the ground condiments were put into 0.2% ${\alpha}-amylase$ solution for storage at the temperature of $15^{\circ}C$. ${\alpha}-amylase$ activity then was measured by the Wohlgemuth method at 48-hour interval, and the following results were obtained. 1) Among the condiments, black pepper and sugar checked the ${\alpha}-amylase$ activity most, about 80% in comparison with control. 2) Welsh onion, garlic, mustard, and ginger checked the ${\alpha}-amylase$ activity, about 50% in comparison with control, irrespective of the time stored. 3) The low concentration of red pepper, horse radish, japanese pepper and mono-sodium glutamate checked the ${\alpha}-amylase$ activity about 50%, while the high one did below 75% in comparison with control. To conclude: all the condiments used in the experiment checked ${\alpha}-amylase$ activity.

• Korean Journal of Plant Resources
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• v.14 no.2
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• pp.94-101
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• 2001

This study was intended to evaluate the relationship environmental condition and growth characteristics of seed treatment seed in direct sowing with different sowing date, and to suggest new cultivation model. The emergence percentage and hours were down as the delayed sowing date. Optimum sowing time was Sep. 10, and sowing must end before Sep. 20 for safety yield. When did sowing ended before Sep.20 in direct sowing cultivation, the seedling growth(SG) and No of roots of direct sowing seedling were larger than transplanting cultivation . At March 8 evaluated seedling, the SG of direct sowing seedling was higher than transplanting, and at Sep. 2(1 those were similar. The missing plant rate in transplanting cultivation was under 3 %, and that in direct sowing cultivation was about 13∼18%, and the extent were sever as delayed sowing date. The bulb fresh weight was decreased as delayed sowing, and those in direct sowing and transplanting cultivation were 230, 217g, respectively. The blot rate was high in direct sowing cultivation, and that was decreased as delayed sowing. The yield in direct sowing and transplanting cultivation were 5,134, 5,300kg, respectively, and those were decreased as delayed sowing. The average yield in early and medium-late maturity cultivars were 3,750, 4,908kg, respectively, and Sonic was highest yield in early maturity cultivars and Nongwoodego was highest in medium-late maturity cultivars. The emergence weed were 9 species as Loportea bulbifera Weddell and others, and Loported bulbifera Weddell, Digitaria violascens Link and Persicaria longiseta Kitagawa were dominant species in direct sowing cultivation with black hole vinyl mulching