• 한국식품조리과학회지
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• 제30권6호
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• 동아시아식생활학회지
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• 제18권5호
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• pp.781-788
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• 2008

This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.

• 한국축산식품학회지
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• 제36권2호
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• pp.262-266
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• 2016

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO₂). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO₂ (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO₂ concentration than with 0 ppm NaNO₂. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO₂ may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO₂.

• 한국식품영양학회지
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• 제12권6호
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• pp.559-563
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• 1999

Essential oil of Artemisia lavandulaefolia the chrysanthemum family plant used in the chinese medicine was extracted and antibacterial and antifungal activity with many kinds of the pathogenic bacterium and fungi was experimented by it. Ataphylococcus epidermidis and Streptococcus aureus gram positive bacterium at the concentration of 200ppm and Streptococcus mutans at the concentration of 1,000ppm showed the growth injibition effect of the cell. These showed statistically significant difference(p<0.05) Zymomonas mobilis Entrecoccus faecalis gram negative bacterium at the concentration of 200ppm and Pseudomonas putida at the concentration of 400ppm showedd the growth inhibition effect of the cell)p<0.05) V. Parahaemolyticus at the concentration of 800ppm and Pseudomonas aeruginosa at the concentration of 1,000ppm showed the growth inhibition effect of the cell(p<0.05) Candida albicans and Cryptococcus neoformans yeast-type fungi showed the gorwth inhibition effect of the cell at the concentration of 200ppm(p<0.05) Altenaria mali Aspergillus nidulans and Fusarium oxysporum filamentous fungi took the growth inhibition effect of the cell at the concentration of 600ppm, 400ppm, and 100ppm. respectively.

• 한국식품영양과학회지
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• 제24권6호
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• pp.984-989
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• 1995

The concentration-efficiencyh of blue dextran solution in the progressive freeze-concentration was related to the freezing conditions such as the freezing speed and the stirring speed in the solution phase. From the theoreticla balance equation of heat and mass transfer at freezing front, the relationship between the freezing conditions and the ice structure at freezing front was drived. A high freeze-concentration efficiency was obtained under the operating conditions represented by a low speed of freezing and a high speed of stirring. The operating conditions were related to a smooth solid-liquid interface and these results were well explained by the theoretical equation. Effect of the solute component size on the concentration efficiency in the progressive freezeconcentration was also tested. The concentration efficiency of latex particles showed a lower value than that of blue dextran, however, its difference was insignificant.

• 한국식품과학회지
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• 제31권4호
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• pp.1132-1136
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• 1999

본 연구에서는 감식초의 유효성분 손실은 최소화하면서 음용시 느껴지는 이취인 톡쏘는 향과 맛을 약화시켜 섭취하기 부드럽게 하고, 좋은 식품소재로서 감식초의 활용도를 높이기 위해서 감식초 농축액을 제조할 때 진공농축 정도에 따라 변하게 되는 이화학적 특성들을 조사하여 적정 농축방법을 확립하는데 기초자료로 활용하고자 하였다. 감식초를 진공농축시킴에 따라 색도, 점도, pH, 산도, 유기산함량, 유리당 함량과 같은 이화학적 특성들은 큰 차이를 나타내는 것으로 나타났다. 위의 결과들을 종합해 볼 때 음용시의 기호도와 다른 식품소재로서의 활용도를 높이기 위한 감식초의 농축정도는 $30^{\circ}Bx$ 이하로 진공농축하여 음용시 이취나 이미로 작용하는 너무 강한 톡쏘는 맛과 향을 어느 정도 제거시켜 적당한 맛과 향을 유지하게 하고 유효성분을 최대한 보존시키는 것이 좋을 것으로 판단된다.

• 한국식품과학회지
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• 제35권4호
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• pp.738-742
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• 2003

로즈마리의 주요 항기 성분인 pinene, myrcene, cineol이 에탄올 용액에 흡수되는 물질전달 현상을 이해하기 위해 에탄올 농도에 따른 가스상 향기성분의 농도와 70% 에탄올 농도에서의 무차원 헨리상수를 구하였다. 에탄올 농도에 따른 가스상의 농도를 측정한 결과 3가지 화합물 모두 에탄올 농도가 증가함에 따라 headspace 농도가 감소하는 경향을 나타내었으나 화합물의 종류에 따라 다른 유형을 나타내었다. Cineol의 에탄올 농도(x)에 따른 무차원 헨리상수식은 $Hi=(-5.75+x)/(-7017.6+257.3{\times}x)$이며 1 atm, $25^{\circ}C$, 70% 에탄올 용액에서 무차원 헨리상수는 cineol은 0.0058, myrcene은 0.0182, pinene은 0.0365 이었다.

• Food Science and Biotechnology
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• 제17권3호
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• pp.651-654
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• 2008

In order to enhance the efficacy of norovirus detection by reverse transcriptase-polymerase chain reaction (RT-PCR) and nested PCR, this study developed a norovirus mRNA concentration method using poly oligo dT-conjugated magnetic beads. An efficient norovirus detection protocol was performed on commercial ham using 2 viral elution buffers (glycine buffer and Tris beef extract buffer) and 2 concentration solutions [polyethylene glycol (PEG) and zirconium hydroxide]. The different approaches were verified by RT-PCR and nested PCR. This method was performed on ham in less than 8 hr by artificial inoculation of serial dilutions of the virus ranging from 1,000 to 1 RT-PCR unit/mL. The viral extraction and concentration method had 10-fold higher sensitivity using the combination of Tris beef extract buffer and PEG as compared to glycine buffer and zirconium hydroxide. This method proved that RT-PCR and nested PCR have the sensitive ability to detect norovirus in commercial ham, in that norovirus was successfully detected in artificially contaminated samples at a detection level as low as 1-10 RT-PCR unit/mL. Overall, such a detection limit suggests this protocol is both quick and efficient in terms of its potential use for detecting norovirus in meat products.

• Environmental Engineering Research
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• 제13권2호
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• pp.93-97
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• 2008

Anaerobic co-digestion of swine manure and food waste for biogas production was performed in serum bottles at 2% volatile solids(VS) concentration and various mixing ratios of two substrates(swine manure: food waste = 100 : 0 $\sim$ 0 : 100). Through kinetic mode of surface methodology, the methane production was fitted to a Gompertz equation. The specific methane production potential of swine manure alone was lower than that of food waste. However, maximum methane production potential increased up to 1.09-1.22% as food waste composition increased up to the 80%. The maximum methane production value of food waste was 544.52 mL/g VS. It was observed that the maximum methane production potential of 601.86 mL/g VS was found at the mixing ratio of 40:60.

• Journal of Microbiology and Biotechnology
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• 제26권7호
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• pp.1182-1189
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• 2016

Lactobacillus brevis ATCC 14869 exhibited a carbon catabolite derepressed phenotype that has ability to consume fermentable sugars simultaneously with glucose. To evaluate this unusual phenotype under harsh conditions during fermentation, the effects of lactic acid and hydrogen ion concentrations on L. brevis ATCC 14869 were examined. Kinetic equations describing the relationship between specific cell growth rate and lactic acid or hydrogen ion concentration were deduced empirically. The change of substrate utilization and product formation according to lactic acid and hydrogen ion concentration in the media were quantitatively described. Although the simultaneous utilization has been observed regardless of hydrogen ion or lactic acid concentration, the preference of substrates and the formation of two-carbon products were changed significantly. In particular, acetic acid present in the medium as sodium acetate was consumed by L. brevis ATCC 14869 under extreme pH of both acid and alkaline conditions.