• Korean journal of food and cookery science
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• v.30 no.4
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• pp.394-401
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• 2014

This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

• Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.109-112
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• 2005

A peptide that inhibits angiotensin-converting enzyme (ACE) was isolated from a hydrolysate of Manila clam (Ruditapes philippinarum) proteins prepared with thermolysin. Amino acid sequence of the peptide was determined to be Leu-Leu-Pro. Chemically synthesized Leu-Leu-Pro had an $IC_{50}\;value\;of\;158\;\mu{M}$. Peptides related to the Manila clam-derived peptide were synthesized to study the structure-activity relationships. The tetrapeptide, Leu-Leu-Pro-Pro, had a very weak effect on the enzyme. However, Leu-Leu-Pro-Asn showed no inhibitory activity.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.78-86
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• 2016

This study is designed to investigate the impact of employee's awareness about corporate social responsibility on innovative behavior among frontline employees in the hotel industry. In addition, the present study seeks to demonstrate whether employees awareness about corporate social responsibility or innovative behavior varies according to gender, age, education level and employment type. In order to achieve the study goal, the data were obtained from frontline employees(Rooms division, F&B division) working in the 5-star hotels. And the data were analyzed by frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were undertaken using SPSS(18.0). The results showed that gender, age and employment type were not significant factors to generate differences on awareness about corporate social responsibility. But the higher educated employee was likely to perceive the awareness about corporate social responsibility better. Employee's innovative behavior varied on all of gender, age, education level and employment type. In other words, employee who is male, in the older age group, in the higher educated level and the full-time position tends to do more innovative behavior. Implications based on the study results are also discussed.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.231-243
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• 2011

The purpose of this research is to investigate the variability of mulberry fruit products with the trend of increasing number of Mulberry farms and their fields. For this study, a survey on the number of usages of similar manufactured fruit products was conducted, and its results showed that 41.7% of industrial workers drink fruit products 3-6 times per week. The findings from the survey implies that industrial workers preferred the products in the order of syrup, frozen furee and jam while culinary students extracts, jam and syrup. Based on these research results, the primary product form of mulberry fruit for development would be syrup, sugar-free extracts and jam in order. As for bakery products, developing refrigeration products, bread and cake using mulberry fruit is highly required. When mulberry fruit products were used in food items, industrial workers and culinary students preferred vegetable and meat dishes, which means the necessity of developing dressings and sauces using mulberry fruit.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.695-706
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• 2006

This study was to investigate the relationship between time spent on lunch and degree of obesity, eating habits in culinary college male students. This survey was conducted using questionnaires for 106 male students in a Hongseung-located culinary college. Over 16 minutes of time spent on lunch group had significantly lower body weights, obesity degrees and body mass index (BMI) and tended to have lower body fat % than the other groups. It suggests that shorter time spent on lunch is related with lower body weight, obesity degree and BMI. Those who ate the meal prepared by mother had longer time spent on lunch. The shorter times spent on lunch group recognized their body shape was lean, the longer time spent on lunch group recognized the overweight or obesity significantly. The shorter time spent on lunch group tended to eat the cooked rice in the gug and recognized that they were not healthy. Those who had diseases in the past tended to have shorter time spent on lunch. The more they chewed cooked rice and then longer time spent on lunch they had, they recognized their eating speed was not significantly speedy. The shorter time spent on lunch they had, the fewer fruits and salty foods they ate significantly. This study suggests that more chewing time. slower eating speed and longer time spent on eatmg lunch is very related with lowering weight, BMI, body fat % and obesity degrees, so male college students should be educated to have correct eating habits.

• Journal of Applied Biological Chemistry
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• v.55 no.1
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• pp.19-25
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• 2012

Green tea leaves were fermented for 15 and 30 days with Monascus pilosus which is known to produce functional statins (TMs), and the content of various biochemical constituents such as total polyphenol (TP), total flavonoid (TF), theaflavin, and thearubigin were analyzed and compared with that of non-fermented green tea (GT) and Pu-erh Chinese post-fermented tea (PU). In addition to the electron donating ability (EDA), ferric iron reducing power (FIRP), xanthine oxidase (XO) inhibitory activity, superoxide dismutase (SOD)-like activity, iron chelating activity (ICA) and hydrogen peroxide contents were also measured and compared with that of GT and PU. Content of TP and TF in the water and ethanol extracts in TMs were lower than those in GT and PU. Theaflavin and thearubigin contents of water and ethanol extracts in TMs were higher than those of GT. And, these components were increased depending on the period of fermentation. While, EDA and FIRP of TMs were lower than those of GT, XO inhibitory activity of TMs was higher than non-fermented tea. While, ICA of TMs was slightly higher than GT and PU, the content of hydrogen peroxide in TMs was markedly lower than GT. This results suggested that the green tea fermented by M. pilosus was valuable for oxidative stress-induced diseases by decreasing hydrogen peroxide, and forming theaflavins and thearubigins with functionality of genus Monascus.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.382-388
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• 2010

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high $\beta$-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.414-421
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• 2012

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.85-85
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• 2005

• Culinary science and hospitality research
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• v.22 no.6
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.