• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.605-609
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• 1991

The physical properties which must be considered as engineering factors affecting on the evaporation process of fruit juices are boiling point rise, density, viscosity, thermal conductivity and specific heat. These factors are varied with food ingredients, soluble solids, pressure and temperature. In the reserch, it has been worked to obtain the data and to develop prediction model for the boiling point rise as a faction of soluble solid and pressure by the regression of SPSS package program. For the prediction model of density, it was developed as a fuction of soluble solid content on apple and pear juices. For the viscosity model, it was establised by the factors of temperature and content of soluble solid through the optimization program.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.19-23
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• 2006

Effects of cheonggukjang on immunohistochemical reactions in gastrointestinal (GI) tract of rats were investigated. $CD4^+/CD8^+$ immunoreactive cells of cheonggukjang-fed diet groups were more strongly stained in lamina propria of mucosa and submucosa than those of basal diet group. Universal nitric oxide synthase immunoreactive density in colon was mildly stained in surface epithelium and mucous secretory gland, and strongly stained in submucosa and myenteric plexus in muscle layers of all cheonggukjang-fed diet groups. Protein kinase C-${\alpha}$ immunoreactive cells in colons of 15 and 25% cheonggukjang-fed diet groups were more strongly stained in mucosa, submucosa, and muscle layers than those of basal diet group. These results indicate mucosal immune activity, gastrointestinal motility, blood circulation, and physiological activities of enteroendocrine cells in GI tract could be increased with cheonggukjang intake.

• Food Engineering Progress
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• v.15 no.3
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• pp.262-268
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• 2011

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.14-24
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• 2006

The purpose of this study was to investigate the relation between bone mineral density and nutrient intake among normal and obese elementary students. Each subject was assigned to one of such as normal (n = 69) and obese groups (n = 94) according to their obesity indices. And they were asked for general characteristics, dietary habits and nutrient intakes using questionnaires and 24-hr recall method. They measured the sound of speed (SOS) of calcaneus using quantitative ultrasound. The averages age of the subjects were 10.6 years in normal and 10.7 years in obese group. The averages weight (p < 0.001) and obesity index (p < 0.001) of the normal group were significantly lower than those of the obese group. In dietary habits, the obese group in boys was the higher skipped breakfast than normal group (p < 0.01). The plant calcium intake of obesity in girls was lower than those of normal group (p < 0.05). The SOS in the calcaneus was 1697.6 m/s in the obese group and 1763.7 m/s in the normal group (p < 0.01). The SOS in the calcaneus was negatively correlated to weight (p < 0.01), obesity index (p < 0.001) and percent of body fat (p < 0.01). Also the SOS in the calcaneus was positively correlated plant calcium intake (p < 0.05). In conclusion, the excessive increase of weight and percent of body fat in elementary students appeared to have negative impact to bone health. And based on these results, further studies on the effects on bone mineral density of obese and nutrient intakes in needed for proper bone health.

• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

• Journal of Nutrition and Health
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• v.36 no.4
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• pp.359-367
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• 2003

The purpose of this study was to examine the impact of soy protein and soy isoflavones on bone and mineral density in young female Sprague-Dawley rats. Fifty eight rats (body Weight 75 $\pm$ 5 g) were randomly assigned to one of four groups, consuming casein, soy protein concentrate, soy protein isolate (57 mg isoflavones/100 g diet) or casein added isoflavones (57 mg isoflavones /100 g diet). All rats were fed on experimental diet and deionized water ad libitum for 9 weeks. Bone mineral density (BMD) and bone mineral content (BMC) were measured using PIXImus (GE Lunar Co, Wisconsin, USA) in spine and femur on 3, 6, 9 weeks after feeding. The serum and urine concentrations of Ca and P were determined. Diet did not affect weight gain and mean food intake. Food efficiency ratio was lower In soy protein groups. The serum concentration of Ca and P were not changed by soy protein and isoflavones. Urinary Ca and P excretion were not significantly different. Spine BMD was significantly increased by soy protein isolate on 3 and 6 weeks after feeding. Femur BMD was significantly increased in the groups of soy protein isolate and isoflavones adding on after 9 weeks. Therefore, soy protein with rich isoflavones may be beneficial on spine and femur BMD increasement in growing female rats.

• Journal of Nutrition and Health
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• v.40 no.3
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• pp.235-241
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• 2007

The aim of this study was to define an arginine effect when added to a diet. The influence of arginine supplements on bone mineral density and content were studied in young female Sprague-Dawley rats fed either an arginine supplemented diet or control diet. Twenty four rats (body weight $83{\pm}5g$) were randomly assigned to one of two groups, consuming casein or casein with supplemented arginine diet. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks. Bone mineral density (BMD) and bone mineral content (BMC) were measured using PIXImus (GE Lunar Co, Wisconsin, USA) in spine and femur 3, 6, and 9 weeks after feeding. The serum and urine concentrations of Ca and P were determined. Diet did not affect weight gain and mean food intake. The serum concentration of Ca and P were not changed by arginine supplementation. Urinary Ca excretion was significantly decreased by arginine supplementation. Spine BMD was significantly increased by arginine supplementation on 3 and 6 weeks after feeding. Femur BMD was significantly increased in the group of arginine supplementation on 3, 6, and 9 weeks. Rats fed the arginine-supplemented diet had better bone mineral content than did control diet rats in the experimental period. Therefore, arginine supplementation may be beneficial on spine and femur BMD increment in growing female rats. These are thought to be associated with an arginine-induced growth hormone release. The exact mechanism of this effect remains to be elucidated.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.320-327
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• 1999

The flavonoids are one of the most numberous and widespread groups of natural consituents. The low molecular weight of benzo-${\gamma}$-pyrone derivative are ubiquitous in plants and are vegetables nuts, seeds, leaves, flowers, and bark. The flavonoids constitute of a large class of compounds ubiquitous in plants containing a number of phenolic hydroxyl groups attached to ring structures conferring the antioxidant activity. Epidemiologic studies suggest that the dietary intake of antioxidants constitutes a risk factor for vasclar disease indicating that oxidation may be important in the pathogenesis of human athero-sclerosis. Elevated plasma low density lipoprotein (LDL) cholesterol concentration are associated with accelerated atherosclerosis, LDL is oxidized by smooth muscle cells resulting in several chemicals and physical changes of LDL. Oxidized LDL is responsible for cholesterol loading of macrophages foam cells formation and atherogenesis. There have been insulficient tests of the protective effects of flavonoids against LDL oxidation to make definitive statements about their structure activity relationships. How-ever hydroxylation of the flavone uncleas can appears to be advantageous because polyhydroxylated aglycone flavonoids are potent inhibitor of LDL modification. This identification may lead to new and more effective antioxidant strategies for abrogating the atherosclerotic process the leading cause of death and disability in industrialized societies.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.145-151
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• 1999

Apolipoprotein B-100 (apo B-100) is an important component in plasma low density lipoproteins (LDL). It function as the ligand for the LDL receptor in peripheral cells. The LDLs are removed from the circulation by both high-affinity receptor-mediated and receptor-independant pathways. LDLs are heterogeneous in their lipid content, size and density and certain LDL subspecies increase risk of atherosclerosis due to differences in the conformation of apo B in the particle. In the present study , surface and core peptide fraction of Apo B-100 have been characterized by comparing peptide-mapping and fluorescence spectroscopy. Surface fragments of apo B-100 were generated by digestion of LDL with either trypsin , pronase, or pancreatin elastase. Surface fractions were fractionated on a Sephadex G-50 column. The remaining core fragments were delipidated and redigested with the above enzymes, and the resulting core peptides were compared with surface peptides. Results from peptide-mapping by HPLC showed pronase-digestion was more extensive than trypsin -digestion to remove surface peptide fraction from LDL. Fluorescence spectra showed that core fractions contained higher amount of tryptophan than surface fractions, and it indicated that core fraction wa smore hydrophobic than surface fractions. A comparison of the behavior of the core and surface provided informations about the regions of apo B-100 involved in LDL metabolism and also about the structural features concerning the formation of atherosclerosis.

• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.115-128
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• 2019

This study evaluated the nutrient intake with increasing coffee consumption for 403 adults aged over 30 years in Korea. The 403 subjects were national health screening examinees, who visited Sahmyook Seoul Hospital's Comprehensive Check-up Center between 2017.11.01 and 2018.12.18. The subjects were asked to answer questionnaires covering a 24-hour recall fluid and dietary intake before the health examination. The research ethics council of Sahmyook University (2-7001793-AB-N-012019036HR) approved this study. Coffee consumption exceeding two servings daily was more likely in males, in those aged between 30 and 40 years, and in the smoking, drinking, non-exercise, non-breakfast groups compared to each counterpart. The correlation between the coffee consumption frequency and current nutrient density showed negative correlations in most micronutrients. The mean nutrient density decreased gradually with increasing coffee consumption (<1 serving daily, ${\leq}1{\sim}2$ servings daily, >2 servings daily) in the ANOVA analysis. Therefore, the progressive adverse health effects of excessive coffee consumption needs to be researched further, and a daily total caffeine limit should be suggested in education of the nation levels.