• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.15-21
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• 2024

The edible coating system, consisting of gelatin and bacteriophages, has been developed to enhance the microbial safety of wild vegetables. Newly isolated Escherichia coli phage EP and Staphylococcus aureus phage SP were loaded into the gelatin coating solutions. The phages remained significantly stable for up to 3 days, respectively, and exhibited rapid antibacterial capacity within 2 h of coating application (p < 0.05). The developed coating was applied to bracken and exhibited antibacterial efficacy against E. coli and S. aureus within 6 h (1.9-log CFU/mL and 1.5-log CFU/mL). Furthermore, the coated bracken significantly prevented weight loss and maintained firmness for 10 days (p < 0.05). Consequently, gelatin-based edible coatings containing phages have the potential as an antibacterial packaging strategy.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.351-359
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• 1986

Traditional foods of Che Ju Do, an island located on south sea of Korean peninsula, were composed of moutaineous and coastal food. According to the review of historical records and evidences, ancestors of Che Ju Do island had consumed starchy root or marine food such as arrow root, bracken root, kelp, crab and so on. There are more than 500 kinds of traditional foods in Che Ju island, but most of them were poorly processed or cooked compared to that of the continent of the peninsula.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.57-62
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• 1978

The morphology and chemical properties of bracken (Pteridium aquilinum) root starch were investigated. The starch granules were mainly sphere and cocoon with the diameter of $5-12\mu$. Polarized micrograph indicated that the starch granule had a hilum at the center of granule, showing a crossed-birefringence. X-ray diffraction pattern demonstrated that the granules showed B-type. The density of the starch was 1.49 and the amylose content was 22%. The ferricyanide number and alkali number were 0.292 and 11.03, respectively. Proximate analysis showed that the starch contained 0.52% lipid, 0.63% ash and 150ppm phosphorus of which over 80% were found in the amylopectin fraction. The iodine affinity and molecular weight of amylose were 16.1 and 83,000 respectively. The degree of branching and glucose units per segment of amylopectin were 3.7% and 27, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1611-1618
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• 2012

Peeled balloon flower roots and parboiled bracken are pre-processed foodstuffs commonly used in the institutional food service. This study was conducted to establish the suitable manufacturing process for these foodstuffs and the optimal storage condition during distribution in the market. The most suitable manufacturing process was developed by surveying the manufacturing factories that produce these foodstuffs. Samples were collected by selecting a site among the surveyed manufacturing factories and storing them at different temperatures (4, 10, $20^{\circ}C$). The resulting changes in microbiological, physicochemical, and organoleptic qualities depending on the storage period (1, 2, 3, 4, 5, 7, 10 days) were investigated. The number of general bacteria in balloon flower roots at the beginning of the storage period was 5.26 log CFU/g and the number in the $4^{\circ}C$ storage group remained unchanged until the $3^{rd}$ day, but then increased to 7.63 log CFU/g at the $4^{th}$ day, and then gradually increased up to the $7^{th}$ day. However, in the 10 and $20^{\circ}C$ storage groups, the number was rapidly increased to 7.42 log CFU/g and 7.86 log CFU/g, respectively, at the $2^{nd}$ day. The parboiled bracken samples presented a similar trend. For physicochemical quality changes, the pH and hardness were rapidly decreased in the $20^{\circ}C$ storage group. The organoleptic quality was favorably evaluated (5~6 points out of 9 points) up to the $5^{th}$ day in the $4^{\circ}C$ storage group but the overall acceptability was rapidly decreased from the $2^{nd}$ day in the other storage temperature groups. These results confirmed the optimal storage condition for these pre-processed foodstuffs as being less than 3 days at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.167-172
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• 1991

The contents of dietary fiber and its physical properties of vegetables were determined. The samples selected in this study were soybean sprouts (Glycine max MERILL sprouts) butterber (Petasites japonicus MIQ), taro stem(Colcasia antiquorum SCHOTT stem), bracken (Pteridium aquilinum KUHN)and dried Korean cabbage leaves(Brassica compestris L.leaves). The contents of dietary fiber were 20.96~50.62% of neutral detergent figer, 10.60-38.19% of acid detergent fiber, 1.74-10.88% of lignin, 5.79~33.29% of hemicellulose and 5.79-33.29% of cellulose. Butterber had the highest dietary fiber content. Mean waterholding capacity of samples was 5.65-12.26g.water/g.acetone dried powder and butterber and dried Korean cabbage leaves had higher water holding capacity value than the others. Densities were 140-250mg/ml of direct density and 385-417 mg/ml of bulk density.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.117-126
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• 2012

This study was conducted to assess the levels of microbiological hazards of preprocessed Namuls, which were served at the school foodservice. 19 preprocessed ground or root vegetables were collected from 21 schools in May to June of 2011. Heavy contamination of aerobic plate counts (from 3.39 to 8.42 logCFU/g) and total coliform groups (from 3.16 to 7.84 logCFU/g), enterobacteriaceaes (from 2.53 to 7.55 logCFU/g) were detected in preprocessed Namuls. In addition, the detection rates of Escherichia coli, Staphylococcus aureus and Bacillus cereus (emetic form) were 4.3%, 11.7% and 2.1%, respectively. In addition, sanitary indicative bacterium at preprocessing steps of root vegetables (lotus root, burdock root, bellflower root) and blanched Namuls (bracken, sweet potato vine, chinamul) were analyzed. Aerobic plate counts, coliform groups, and enterobacteriaceaes were not effectively removed during preprocessing including washing and soaking steps. In the case of blanched Namuls (bracken, sweet potato vine, chinamul), contamination levels increased more after drying process and no significant reduction effect on the levels of microbial contamination was observed during preprocessing steps. Thus, effect of preprocessing steps on the microbiological hazards in Namuls must be reevaluated to improve the microbiological quality of preprocessed Namuls at the school foodservice and retail markets.

• Journal of the Institute of Convergence Signal Processing
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• v.11 no.1
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• pp.47-52
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• 2010

For cryptographic systems, nonlinearity is crucial since most linear systems are easily decipherable. C.Bracken, Z.Zhaetc., propose the APN(Almost Perfect Nonlinear) functions with the properties similar to those of the bent functions with perfect nonlinearity. We design two kinds of new code sequence generating algorithms using the above APN functions. And we find that the out of phase ${\tau}\;{\neq}\;0$, autocorrelation functions, $R_{ii}(\tau)$ and the crosscorrelation functions, $R_{ik}(\tau)$ of the binary code sequences generated by two new algorithms over GF(2), have three values of {-1, $-1-2^{n/2}$, $-1+2^{n/2}$}. We also find that the out of phase ${\tau}\;{\neq}\;0$, autocorrelation functions, $R_{p,ii}(\tau)$ and the crosscorrelation functions, $R_{p,ik}(\tau)$ of the nonbinary code sequences generated by the modified algorithms over GF(p), $p\;{\geq}\;3$, have also three values of {$-1+p^{n-1}$, $-1-p^{(n-1)/2}+p^{n-1}$, $-1+p^{(n-1)/2}p^{n-1}$}. We show that these code sequences have the characteristics of the correlation functions similar to those of Gold code sequences.

• Journal of Korean Society of Forest Science
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• v.95 no.3
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• pp.342-349
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• 2006

The survey guideline of forest products statistics suggests a certain type of standard to aggregate production amount of each item such as dry bracken, raw dates, cracked nuts, It does not, however, give any information about transition ratios, which would apply to convert weights of fresh bracken into dry one, or cracked nuts into the non-cracked. This has been one of the main factors which would make the statistics unreliable. The purpose of this study is to examine the aggregation realities and to put forward some proposals to improve forest products statistics with transition ratios. Targets of this study are 10 forest products that are strongly related to the mentioned problems. With the calculated transition ratios and some assumptions the changing rate of the official statistics of 2004 production amounts ranged from -41% to 474% for the 10 subjects. The suggested figures for transitions are based only on one-year analysis results. Therefore more periods are required to improve the accuracy and the reliability, and this study would be a good starting point.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.277-281
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• 1998

There is extensive evidence suggesting the protective role of fruits and vegetables against chemically induced carcinogenesis. We have tested the ability of a representative range of Korean vegetables to act as blocking agents against neoplastic initiation by determining the induction level of quinone reductase , an anticarcinogenci marker enzyme, in hepalclc 7 cells exposed to vegetable extracts. Among thirty vegetables tested, Arcitum lappa(Burdock), Brassica juncea (Mustard leaf), Pteridium aguilinum (Bracken) and Chrysanthemum cornoratium(Crown daisy) caused a significant induction of quinone teductase activity with a limited increase in arylhdrocarbon hydroxylase activity. Combination of crown daisy with burdock had synergistic effect on quinone reductase induction. Quinone reductase-inducing activity was found mostly in hesane and ehtylactate fractions of MeOH extract of crown daisy while it ws not quinone reductase activity in liver, kideny, lung, and small intestine, confirming the presence of potent QR inducer (s) in crown daisy. These sata suggest that some vegetables including crown daisy induced QR merits further investigation as a potential cancer preventive agent in human.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.808-811
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• 1988

Antithiamine activities of dried wild vegetables consumed in Korea were evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and compared with the phenolic content and the degree of browning of the samples. Eggplant, sweet Potato stalk, bracken, red pepper leaf, Aster scaber and mugwort had higher antithiamine activities than Codonopsis lanceolata, doraji, taro stalk, pumpkin, oak mushroom and acorn starch. Wild vegetables with high antithiamine activity tended to have a high phenolic content and degree of browning. It is recommended that wild vegetables should not be cooked with thiamine-rich foods and be eaten immediately after cooking in order to minimize the thiamine decomposition.