• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.04a
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• pp.113.1-113
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• 1979

Each year, vast amount of agricultural crop residues are produced (about 60 percent of the total crop production), which have not been effectively utilized because they are bulky and lignocellulosic, thus having little fuel energy per unit volume. Using treated plant residues as animal feeds could result in an ultimate saving of fossil fuel energy and a more effective utilizat ion of products created by the photosynthetic process. Feeding the residues to animals would decrease the pollution potential, but these residues are difficult for even a ruminant animal to digest. If cellulosic wastes produced from cereal grain straw and wood could be digested, land now used for producing forage add grain cnuld be shifted to food crops for humans. During the past decade, considerable efforts were made to utilize crop residues. These utilization methods can be broadly grouped into for categories: (1) direct uses, (2) mechanical conversions, (3) chemical conversions and (4) biological conversions. Agricultural crop residues consist mainly of cellulose, hemicellulose, lignin, pectin, andother plant carbohydrates. The nature of the constituents of these residues can be best utilized as one of the five FS: Fuel, Fiber, Fertilizer, Feed and Food. Many processes have teen proposed and some are in industrial production stage. However, economics of the process depend on the location where availability of other competitive products are different.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.342-349
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• 2020

This study was conducted to investigate the applicability of the ground parts such as flower (GF), berry (GR), and leaf (GL) from Panax ginseng C. A. Meyer. The ground parts were extracted from hot water (WE) and 60% ethanol (EE). Total polyphenol and flavonoid contents were 15.02-32.74 and 21.60-484.05 mg GAE/g, respectively. Hot water extract of ginseng leaf (GLWE) and 60% ethanol extract of ginseng leaf (GLEE) showed higher total polyphenol and total flavonoid contents than other extracts. Crude saponin contents were found in the range of 15.30-37.27%. Antioxidant activity of these extracts from ginseng was also analyzed by DPPH, ABTS, H₂O₂ scavenging activity, reducing power, and inhibition effect on lipid peroxidation. We confirmed the results that hot water extract of ginseng leaf (GLWE), 60% ethanol extract of ginseng leaf (GLEE) has high anti-oxidative effects. According to the antioxidant activity results of each extract of ginseng flower, ginseng berry, and ginseng leaf, it is judged that their availability is very high, and if proper processing is performed, it can be used as a functional raw material.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.1
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• pp.39-46
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• 1990

This experiment was conducted to study the effects of blood-mixed and heat-treated protein feeds on protein degradation in the rumen, flow of protein to the abomasums and availability of undegraded protein in the intestine of sheep in a $4{\times}4$ Latin square design. Soybean oil meal, rapeseed meal, and whole soybean were mixed with fresh swine blood and dried at $140^{\circ}C$ for 2 h. Proportionate disappearance of apparently digested OM in the postrumen for the blood and heat treated protein group was ranged from 43.2 to 50.5% as compared with 28.0% for the unheated soybean oil meal diet. The treated protein supplements were resulted in greater total N and NAN flow passing at the abomasums than untreated soybean oil meal diet was fed. The quantities of undegraded feed N passing at the abomasums for the treated protein diets was approximately twice as high as that of the untreated soybean oil meal diet and the estimated amount of undegraded N of the protein supplement itself was 79.1 to 84.2% as compared with 15% of soybean oil meal.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.16 no.5
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• pp.119-130
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• 2013

The objective of this study was to analyze an availability of green roof soil based on the bottom ash soil and compost using sludge derived from food factory as comparing and analysing the growth of native plants. Analysing the physical properties and chemical resistance of 12 different type mixing soils which is mainly used in green roof, selected 4 types of soil, experiments were conducted to compare plant growth. The growth status of the plant showed the most superior of the soil 13(control), next soil 9(Pearlite : Bottom Ash : Compost = 20 : 60 : 20) and soil 10(Pearlite : Zeolite : Compost = 60 : 20 : 20) This result showed that native plants grow well in the soil based on the bottom ash and compost using sludge derived from food factory, and this soil type is determined that is available the green roof soil.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.152-163
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• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• Animal cells and systems
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• v.16 no.4
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• pp.343-349
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• 2012

A variety of fish species undergo an ontogenetic change in prey selectivity, and several potentially interacting factors, including nutrient requirement, microhabitat change, and foraging ability, may account for the occurrence of the shift. Here we examine the foraging ecology and ontogenetic diet shift of a micro-carnivorous goby, Pterogobius elapoides (serpentine goby), dominant component of fish assemblage in shallow rocky areas off the coast in Korea and Japan. Although most other gobies are primarily benthic carnivores, P. elapoides is a semipelagic fish; however, little is known about how those species change their foraging tactics with growth. In our diet analyses, the most common diet was pelagic copepods and benthic amphipods, and diet shift was observed from pelagic to benthic with growth. The ontogenetic diet shift seems to be the result of the preference for energetically more profitable prey in larger-size classes as well as the results of different prey availability due to among-habitat variation in diet. However, differential food preference does not appear to affect individual scope for searching food. Several factors such as predation pressures and interspecific resource partitioning might contribute to the changes in diet observed among size classes, which were included in our ongoing tests.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.662-671
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• 2000

The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $X^2$-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p < 0.001), 'discontent handling'(p < 0.001), and 'availability of new menus'(p < 0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores. (Korean J Community Nutrition 5(4) : 662~671,2000)

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.506-510
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• 2006

To be used as a source of astaxanthin by animals, the red yeast Xanthophyllomyces dendrorhous needs to be dried and the cell wall ruptured. Spray-drying and flat-roller milling successfully prepared the yeast as a feed additive with little loss of astaxanthin. Spray-drying successfully dried the yeast with negligible decomposition of astaxanthin compared to drum-drying. By repeated milling with a flat-roller mill, astaxanthin extracted with ethanol increased from 0.01 to 1.31 mg astaxanthin/g yeast. This method did not decompose astaxanthin in contrast to chemical digestion of the cell wall. Flat-roller milling effectively flattened and cracked the dried cells. Astaxanthin in yeast prepared by spray-drying and flat-roller milling was well absorbed by animals. Specifically, when spray-dried and milled yeast was supplied in the feed (40 mg astaxanthin/kg feed), astaxanthin was successfully absorbed (1,500 ng/mL blood and 1,100 ng/g skin) by laying hens.