• 한국식생활문화학회지
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• 제17권4호
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Journal of Microbiology and Biotechnology
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• 제27권5호
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• pp.869-877
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• 2017

Lactic acid bacteria (LAB) are used as fermentation starters in vegetable and dairy products and influence the pH and flavors of foods. For many centuries, LAB have been used to manufacture fermented foods; therefore, they are generally regarded as safe. LAB produce various substances, such as lactic acid, ${\beta}$-glucosidase, and ${\beta}$-galactosidase, making them useful as fermentation starters. Existing functional substances have been assessed as fermentation substrates for better component bioavailability or other functions. Representative materials that were bioconverted using LAB have been reported and include minor ginsenosides, ${\gamma}$-aminobutyric acid, equol, aglycones, bioactive isoflavones, genistein, and daidzein, among others. Fermentation mainly involves polyphenol and polysaccharide substrates and is conducted using bacterial strains such as Streptococcus thermophilus, Lactobacillus plantarum, and Bifidobacterium sp. In this review, we summarize recent studies of bioconversion using LAB and discuss future directions for this field.

• 대한한의학원전학회지
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• 제22권4호
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• pp.255-259
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• 2009

The origin of "Fire" in Traditional Chinese Medicine is summed up based on observation and knowledge of natural fire, followed by abstract thinking, of which the outcomes are best symbolized in the character Fire[火]. Because it is an abstract concept, it is hard to give a single and strict definition. Naturally, it would be necessary to analyze and illustrate the origin of 'Fire' from different angles such as broad definition, multi-definition, levels, classifications and effects. The concept of 'Fire' has four meanings in the aspect of the broad definition: first, natural fire; second, the physiological conception of fire; third, the medical conception of fire; fourth, general concept related to fire. In Traditional Chinese Medicine, fire mainly indicates physiologic fire, pathological fire, the fire in the six kinds of natural climate and the fire as one of the properties and the flavors of herbs.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.634-637
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• 2000

본 연구에서는, 최근 관심의 대상이 되어 다방면에서 그 사용의 예가 늘고 있는 CD와 alfalfa 식물세포 현탁액으로부터 발현되는 휘발성 향기성분을 비롯한 대사물질의 포접형성에 대해 관찰하고, 식물 세포배양계에서의 CD의 역할에 대해 확인해보고자 하였다. 실험결과 CD는 alfalfa로부터 발현되는 향기성분과 inclusion complex을 이룬다는 것을 확인하였고, 또한 CD가 alfalfa 식물 세포로부터 대사물질을 더 많이 이끌어 내는 elicitor로서 작용할 수도 있음을 알 수 있었다.

• 대한한방소아과학회지
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• 제25권3호
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• pp.46-56
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• 2011

Objectives: The purpose of this study is to find a way to apply current oriental pediatrics treatment guidelines based on a pediatric herb chapter in Dong-eui-bo-gam. Methods: We classified herbs based on the four properties, five flavors, attributive channel, a dosage form of the medicine, diagnosis, toxicity and character. Results & Conclusions: The result of this study is that there were lots of things that we have to learn - characteristics of common herbs in pediatrics and pediatric diseases and pathology. From this study, we also learn about changes of pediatric physiology and pathology. More related studies can be helpful for updating the current oriental pediatric guidelines.

• Toxicological Research
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• 제3권2호
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• pp.111-119
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• 1987

The Maillard reaction products between amino acids and sugars are used effectively as flavors for processed foods and tobacco. Recently, considerable attention has been focused on the toxicological effects of maillard browned compounds. Therefore, we have tested the safety on the three-types of Maillard products (KG-19, KG-24 and KG-32) prepared from this Research Institute. Throughout the observation period of the acute toxicity study in rats and the mutagenicity assay using Salmonella typhimurium (TA98, TA100), the test articles did not show any sigificant toxic or mutagenic signs.

• 대한한방소아과학회지
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• 제30권2호
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• pp.56-71
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• 2016

Objectives The purpose of this study is to find a way to apply current oriental pediatrics treatment guidelines based on a pediatric chapter in DongEuiBoGam. Methods I learned pediatrics prescription formula, indications of drugs, dosage regimen from DongEuiBoGam, and I classified herbs that can be used for pediatrics prescriptions based on their types, effects, tempers, flavors, toxicities, and attributive channels. Results & Conclusions I learned similarities among pediatrics prescription regimens and the herbs commonly used in pediatrics. Also, I found out physiological and pathological characteristics in pediatrics. I expect that this study would be helpful for current oriental pediatric treatments.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.151-156
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• 2002

Antioxidant activity or green tea extracts (GTE) was evaluated in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) stored at 63$^{\circ}C$ for 36 days. Lipid oxidation of the oils was determined using the active oxygen method (AOM), peroxide value (POV), change in unsaturated free fatty acid concentrations and by sensory evaluation. SBO had a higher concentration of the polyunsaturated fatty acids, linoleic and linolenic acid than RBO and WRBO. WRBO and RBO were more stable against lipid oxidation than SBO. Addition of GTE (200 ppm) to the stored oils, increased the induction period (IP) in AOM, reduced the increase in POV, and lessened the change in unsaturated fatty acids. Furthermore, GTE prevented the development of rancid flavors resulting from storage, all of which demonstrate the protective antioxidative activity of GTE. However, oil color became darker in the GTE treated oils. The antioxidant protection of GTE was most effective in RBO.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 하계 학술 심포지움
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• pp.17-22
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• 1994

Food additives are minor components which are used to enhance nutritive or sensory values, and to improve shelf life of foods. In foods, natural additives are preferred over artificial or synthetic materials because of concern on food safety. Many biotechnological techniques have been applied to the production of food additives since the biotechnology has been utilized to prodyce many flavor components such as glutamate, 5'-nucleotides, esters, 2,3-bytadione, pyrazines, terpenes, and lactones. Natural flavors, fragrances, sweetners, and colorants can be produced by plant cell culture. Many lactic acid bacteria produce bacteriocins such as nisin or diplococcin. These bacteriocins are used as safe preservatives in foods and many researches on the improvenment of bacteriocin productivity by genetic engineering are in progress.

• 한국식품영양학회지
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• 제6권3호
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• pp.219-230
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• 1993

This research aims to study the changes In gastrointestinal function attributed to aging In human. The thresholds for recognition and detection of flavors became elevated and salivary gland acinar cells decreased in the old age. But most esophageal function remained relatively Intact. Although gastric emptying time has been slowed with aging, the total intestinal transit time did not differ. Atropic gastritis due to H. pylori in old man decreased secretion of acid and Intrinsic factor and absorbability of calcium and iron. Pancreatic secretion is droned in older persons. Prevalence of gallstones rised with age. Liver size and portal blood flow decreased significantly with age. Mucosal surface area has been reported to be slightly diminished in the aging man. Glucose transporters decreased and Insulin tolerance Increased. Absorption of aromatic amino acid is diminished with age. Dietary protein In that aging human increased fecal nitrogen excretion. Vitamin A tolerance increased. Vitamin D receptor concentration decreased and resistance to 1,25-(OH)2D3 action increased. Permeability of aging small Intestine Increased. Zinc balance dirt not differ Copper absorption appeared not to be significantly affected by age. Neurotensin secretion decreased thus slowed colonic peristaltic movements and Intestinal mucosal growth.