• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.4
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• pp.315-321
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• 2005

Supercritical carbon dioxide extraction was investigated as a method for removing lipids and bad flavor from tuna viscera. To find the optimum conditions, different experimental variables, such as pressure, temperature, flow rate of solvent and sample size, were evaluated for the effective removal of lipids and the undesirable smell. Ethanol was used as the entrainer, with a $3\%$ by vol $CO_2$ flow rate. By increasing the pressure at constant temperature, the efficiency of the lipid removal was improved and the protein was concentrated without denaturalization. The main fatty acids extracted from the tuna viscera were palmitic acid (16:0), heptadecanoic acid (17:1), oleic acid (18:1) and docosahexaenoic acid (22:6). The major amino acids in the tuna viscera treated by supercritical carbon dioxide were glutamic acid, leucine and lysine, and the free amino acids were L-proline, taurine and L-$\alpha$-aminoadipic acid.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.201-211
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• 2006

The purpose of this study was to analyze the determinants affecting the consumer-brand relationship quality (CBRQ) in the fast food restaurant. The questionnaires were distributed to 250 students in the K University located in Masan, who were sampled by convenience-sampling method from December, 6 to 14, 2004. The 246 questionnaires were responded, and 12 unusable questionnaires were excluded, then 234 were used for the final analysis (response rate: 93.7%). SPSS (12.0) was used for the statistical analysis. The result of this study showed that the CBRQ of low monthly income group was significantly lower than that of high monthly income group (p < .05), and the CBRQ of more frequent visiting group was significantly higher than that of less frequent visiting group (p < .001). The CBRQ of group who spend less than 30 minutes on their visiting the fast food restaurant was lower than that of group who spend more than 30 minutes (p < .01). As a conclusion, the operators in the fast food restaurant should focus on the concentrated marketing strategy for the frequent-visiting customers who had a strong quality of consumer-brand relationship in order to increase sales volume, and at the same time they should try to make marketing strategy to induce the less frequent-visiting customers who had less strong consumer-brand relationship quality to their restaurants in order to strengthen quality of consumer-brand relationship, which would be resulted to lead them to their restaurant more frequently.

• Korean Journal of Environmental Agriculture
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• v.38 no.1
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• pp.1-9
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• 2019

BACKGROUND: Accurate and simple analytical method determining Fluxametamid residue was necessary in various food matrices. Additionally, fulfilment of the international guideline of Codex (Codex Alimentarius Commission CAC/GL 40) was required for the analytical method. In this study, we developed Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) method to determine the Fluxametamid residue in foods. METHODS AND RESULTS: Fluxametamid was extracted with acetonitrile, partitioned and concentrated with dichloromethane. To remove the interferences, silica SPE cartridge was used before LC-MS/MS (Liquid Chromatography-Tandem Mass Spectrometry) analysis with $C_{18}$ column. Five agricultural commodities (mandarin, potato, soybean, hulled rice, and red pepper) were used as a group representative to verify the method. The liner matrix-matched calibration curves were confirmed with coefficient of determination ($r^2$) greater than 0.99 at calibration range of 0.001-0.25 mg/kg. The limits of detection and quantification were 0.001 and 0.005 mg/kg, respectively. Mean average accuracies were shown to be 82.24-115.27%. The precision was also shown to be less than 10% for all five samples. CONCLUSION: The method investigated in this study was suitable to the Codex guideline for the residue analysis. Thus, this method can be useful for determining the residue in various food matrices as routine analysis.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.907-913
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• 2011

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.616-621
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• 2014

This study was conducted to investigate the detoxification effect of extract from soy-sprout grown using high concentrated oxygen water extract (SE) against alcohol-induced hangover in male Sprague-Dawley (SD) rats. The rats were orally administered with different concentrations of SE beverage [26, 260 and 2,000 mg/kg body weight (b.w.)] and, after 30 min, with alcohol at a dose of 3 g/kg b.w. After 1 and 3 h of alcohol administration, blood was collected from the retro-orbital plexus, while after 5 h, blood was collected from the heart. In the 2,000 mg/kg b.w. SE group, the concentration of blood alcohol was significantly reduced after 1-5 h of alcohol loading as compared with that in the other groups. In addition, the blood acetaldehyde concentration was reduced by SE (2,000 mg/kg b.w.). These results suggest that SE beverage can alleviate alcohol hangover symptoms by stimulating the activities related to hepatic alcohol-metabolizing enzymes.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.365-369
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• 2007

This study was conducted to seek optimum concentration and treatment time of fermented rice water (Rizen) to disinfect food-borne bacteria in kitchen towel. $2.65\;log_{10}cfu/g$ of E. coli was reduced when double or triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crude and double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple, quadruple, quintuple diluted solutions needed 24 hours for complete sterilization. The effect of fermented rice water as a disinfectant was compared with water, detergent and chlorine treatment against E. coli and S. Typhimurium contaminated in kitchen towel. The initial number of E. coli in untreated kitchen towel were $5.0\;log_{10}cfu/g$ and were decreased to 4.32, 3.70 and 3.02 by treatments of water, detergent and chlorine, respectively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchen towel to 2.43, 2.30 and $1.88\;log_{10}cfu/g$, respectively. The initial number of S. Typhimurium in untreated kitchen towel were $4.80\;log_{10}cfu/g$ and were decreased to 4.12, 3.58 and 2.81 by treatments of water, detergent and chlorine, respectively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchen towel to 2.14, 2.03 and $1.59\;log_{10}cfu/g$, respectively. Consequently, the fermented rice water is thought to be a good disinfectant to reduce food-borne bacteria like E. coli and Salmonella contaminated in kitchen towel.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.166-171
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• 2017

In this study, we investigated whether Sargassum yezoense extract (SYE) could inhibit ${\alpha}-glucosidase$ and ${\alpha}-amylase$ activities, and alleviate postprandial hyperglycemia in streptozotocin (STZ)-induced diabetic mice. Freeze-dried S. yezoense was extracted with 80% ethanol and concentrated for use in this study. The hypoglycemic effect was determined by evaluating the inhibitory activities of SYE against ${\alpha}-glucosidase$ and ${\alpha}-amylase$ as well as its ability to decrease postprandial blood glucose levels. The half-maximal inhibitory concentrations of SYE against ${\alpha}-glucosidase$ and ${\alpha}-amylase$ were $0.078{\pm}0.004$ and $0.212{\pm}0.064mg/mL$, respectively. SYE was a more effective inhibitor of ${\alpha}-glucosidase$ and ${\alpha}-amylase$ activities than the positive control, acarbose. The increase in postprandial blood glucose levels was significantly alleviated in the SYE group compared with that in the control group of STZ-induced diabetic mice. Furthermore, the area under the curves significantly decreased with SYE administration in STZ-induced diabetic mice. These results suggest that SYE is a potent inhibitor of ${\alpha}-glucosidase$ and ${\alpha}-amylase$ activities and alleviates postprandial hyperglycemia caused by dietary carbohydrates.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1032-1037
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• 2008

Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and $^1H$-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.643-647
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• 2004

Natural antimicrobial substance from peanut (Arachis hypogaea) shells was isolated and structurally elucidated. Peanut shells were extracted with methanol (MeOH) and concentrated in vacuo, MeOH extract was solvent-fractionated with ethyl acetate (EtOAc) and various buffer to obtain EtOAc acidic, neutral, and phenolic fractions. EtOAc neutral fraction, which showed antimicrobial activity, was purified through silica gel adsorption column, Sephadex LH-20 column, ODS column, and high performance liquid chromatographies, and its active substance was isolated and identified as pratensein (3',5,7-trihydroxy-4'-methoxyisoflavone) by spectroscopic methods of proton-nuclear magnetic resonance, mass spectrometry, and nuclear overhauser enhancement spectroscopy.

• Food Quality and Culture
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• v.2 no.1
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• pp.32-36
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• 2008

This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.