• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.225-229
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• 2003

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1069-1071
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• 2007

The frequency independent critical concentration (Cc) of xanthan and carob (X/C) mixed gel was determined based on the Winter-Chambon's theory. X/C mixed (X/C=1:1 ratio) gels were prepared from 0.1 to 1% of concentration. The linear viscoelastic properties, i.e., storage and loss modulus, of X/C mixed gel at $20^{\circ}C$ were measured by frequency sweep tests. The frequency independence of tangent function of phase angle (tan ${\delta}$) of X/C mixed gels was graphically determined from the intersection of the plot of phase angle against concentration at varied frequencies. The intersection (C=0.43%) was considered to be Cc of X/C mixed gel.

• 한국식품조리과학회지
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• 제13권3호
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• 동아시아식생활학회지
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• 제20권4호
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• pp.582-588
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• 2010

Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing $17.6^{\circ}Brix$ sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing $7.0^{\circ}Brix$ sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at $30^{\circ}C$ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.

• Genomics & Informatics
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• 제8권1호
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• pp.50-57
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• 2010

Mercuric chloride, a model nephrotoxicant was used to elucidate time- and dose- dependent global gene expression changes associated with proximal tubular toxicity. Rat kidney cell lines NRK-52E cells were exposed for 2, 6 and 12 hours and with 3 different doses of mercuric chloride. Cell viability assay showed that mercuric chloride had toxic effects on NRK-52E cells causing 20% cell death (IC20) at $40{\mu}M$ concentration. We set this IC20 as high dose concentration and 1/5 and 1/25 concentration of LC20 were used as mid and low concentration, respectively. Analyses of microarray data revealed that 738 genes were differentially expressed (more than two-fold change and p<0.05) by low concentration of mercuric chloride at least one time point in NRK-52E cells. 317 and 2,499 genes were differentially expressed at mid and high concentration of mercuric chloride, respectively. These deregulated genes showed a primary involvement with protein trafficking (CAV2, CANX, CORO1B), detoxification (GSTs) and immunity and defense (HMOX1, NQO1). Several of these genes were previously reported to be up-regulated in proximal tubule cells treated with nephrotoxicants and might be aid in promoting the predictive biomarkers for nephrotoxicity.

• 한국포장학회지
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• 제17권2호
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• pp.33-37
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• 2011

변패성 식품의 하나로서 양념돼지불고기의 미생물적 저장수명을 실시간적으로 제어하는 방법으로서 포장 내 $CO_2$ 농도의 측정을 이용하는 방법을 고안하고 동적온도조건에서 그 적용가능성을 확인하였다. 식품으로부터의 $CO_2$ 생산 속도 혹은 포장 내 $CO_2$ 농도변화가 증가하기 시작하는 시점이 미생물적 한계품질에 해당되었고, 이를 저장수명의 결정의 지표로 사용할 수 있는 것으로 나타났다. 이는 또 특정 $CO_2$ 농도에 도달되는 시점, 즉 $CO_2$ 농도변화의 유도기와도 일치하였다. 제안된 logic은 $CO_2$ 농도를 실시간으로 측정하고 무선으로 데이터를 전송할 수 있는 sensor 시스템에 의하여 가능성이 확인되었다.

• 한국식품영양학회지
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• 제9권2호
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• pp.201-212
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• 1996

The purpose of this study was to find an effect of honey on the lipid metabolism of Sprague Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet and 10% or 20% honey from acacia, sumac and miscelllaneous flower honey, respectively, and sucrose. The food efficiency ratio of rat taken diet with honey and high fructose of control group was increased in comparison with the control group. The concentration of cholesterol in serum of rats take총 diet with and high fructose of control group was more increased in comparison with the control and normal group. The concentration of H DL-cholesterol in serum of rats taken sumac honey was increased 57.0% in comparison with the control group, but the concentration of VLDL, LDL-cholesterol in serum of rats taken diet 10PA sumac honey was decreased 48.36% in comparison with the control group. The concentration of phospholipid in serum of rats taken diet with 20% acacia or 10% miscellaneous honey was increased 24.7, 16.25%, respectively, in comparison with the control group. The concentration of free fatty acid in serum of rats taken Inlet with sumac or miscellaneous honey and high fructose was increased in comparison with the comparison with the control group. The concentration supplemented diet with acasia honey was increase in comparison with the control group. The concentration of triglyceride in serum of rat was increased by feeding of honey. The concentration of triglyceride in liver was increased, but the level of phospholipid was decreased by feeding of honey.

• 한국식품영양학회지
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• 제21권1호
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• pp.56-63
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• 2008

This study investigated the quality characteristics of breads manufactured with xylito1. Four different concentrations(0, 5, 7, and 10%) of xylitol were added to the bread-making flour. Volume, color, the visco-elastic properties of the dough, and bread texture were analyzed. The dough volumes of the xylitol treatments during fermentation, as well as the final volumes of the xylitol breads were lower than those of the control dough and bread. Onset temperature slightly increased with the xylitol concentration, but entalphy changed minimally. Finally, the hardness of the bread positively increased with the xylitol concentration.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.435-443
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• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.133-137
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• 1998

In order to establish effectiveness of CA storage and adequate CO2 concentration, it was investigated the quality chanties of Singer during CA storage for 150 days at different CO2 concentrations ranging from 3% to 12% and 3% fixed oxygen concentration. Weight loss tend to decrease with increase of CO2 concentrations. Sprouting ratio and the loss of gingerol was shown to be less as CO2 concentration increase but to be more than control stored at 12$^{\circ}C$, 95% RH within the concentration less than 6% CO2.