• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.526-531
• /
• 2012

Olive oil is widely consumed in Korea, and is a representative fat source in the Mediterranean diet, known to be effective in the prevention of coronary artery disease. In addition, diverse functionalities have been reported, such as anti-cancer, anti-oxidation, and anti-inflammation effects. In this review, the status of production and variety were investigated with respect to the functionalities of olive oil. The main functional constituents of olive oil are oleic acid, known to improve blood cholesterol, and the minor constituents are polyphenol, tocopherol, squalene, and phospholipid, the concentrations of which can be used to distinguish pressed from refined olive oil. A number of studies of the functionality of olive oil have dealt with the minor constituents, and the beneficial functionalities, such as anti-oxidation, anti-inflammation, and improving blood circulation have been reported. This review intensively investigates the functionalities and the responsible components, and suggests that continual studies on olive oil are necessary for the prevention of various metabolic diseases.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.12
• /
• pp.1770-1774
• /
• 2000

Extended use of porcine blood in food ingredients depends on the decolorization of red blood cell concentrates and the modification of its functional properties. The purpose of this study is to compare the relative effect of cation ion exchanger for decolorization of porcine red blood globin. The globin extract is freeze-dried for determination of various functional properties, such as solubility, emulsion capability and foaming ability. Since the isoelectric point of blood globin is located at pH 6.8, which is the neutral pH ranges (6-8), so its functionalities are inferior around these pHs. This weakness has been the main reason, which limit the extended use of blood globin in food industry. Acetylation and succinylation of blood globin can be an alternative way to improve its functionalities. These results may provide new information to understand the decolorization mode by cation ion exchanger for the blood globin. With chemical, the functionalities of blood globin could be obviously improved. The above findings could enable food industry to extend the use of blood globin as a food ingredient.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
• /
• pp.55-73
• /
• 2003

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.118-122
• /
• 2002

Some physiological functionalities of Korean traditional liquors were characterized. Inhibitory activity against angiotensin-converting enzyme was 87.2% in Chunla-Do So-ju, 85.2% in Kyunggi-Do 2D-ju, and 85.9% in Chungcheong-Do DO-ju, Kyunggi-Do HO-ju, SA-ju, and Chunla-Do SO-ju had high fibrinolytic activity. SOD-like activity and electron donating ability were 70.7% in Kyunggi-Do OK-ju and 85.5% in Chungcheong-Do SA-ju, restectively. The highest tyrosinase inhibitory activity was shown in Kyungsang-Do KO-ju. High nitrite scavenging activity was detected in Chunla-Do To-ju.

• Food Science and Industry
• /
• v.53 no.2
• /
• pp.148-165
• /
• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• Food Science and Industry
• /
• v.44 no.4
• /
• pp.2-11
• /
• 2011

• Journal of Ginseng Research
• /
• v.34 no.2
• /
• pp.93-97
• /
• 2010

To enhance the functionalities of ginseng, an acid impregnation pre-treatment was applied during red ginseng processing. Acetic, ascorbic, citric, malic, lactic, and oxalic acid were used for the acid impregnation treatment, and total and crude saponin concentrations and ginsenoside patterns were evaluated. Total and crude saponin contents of red ginseng pre-treated by acetic, ascorbic, and citric acid were similar to those of red ginseng without pre-treatment, whereas lactic, malic, and oxalic acid pre-treatment caused a reduction of total and crude saponin in red ginseng. From the high performance liquid chromatography analysis of ginsenosides, increased $Rg_3$ density was shown in red ginseng pre-treated by acetic, ascorbic, and citric acid impregnation. In the case of lactic, malic, and oxalic acid pre-treatment, increased $Rg_1$ density was observed in red ginseng. Increased $Rg_1$ and $Rg_3$ contents due to acid impregnation during red ginseng processing may contribute to improving bioactive functionalities of red ginseng.

• The Korean Journal of Mycology
• /
• v.40 no.1
• /
• pp.60-64
• /
• 2012

Physiological functionalities of culture concentrates from various fungi were investigated. The culture concentrates from Saccharomyces cerevisiae Y277-3 showed the highest tyrosinase inhibitory activity of 42.7%. Among mold physiological functionalities, the culture concentrates from Aspergillus orygae CN20-3-1-4 showed the highest antioxidant activity of 15.8%. The other functionalities of fungi were very low or not detected. The intracellular tyrosinase inhibitor from Saccharomyces cerevisiae Y277-3, which showed the highest physiological functionalities was maximally produced when the strain was cultured in PD broth at $30^{\circ}C$ for 24 h.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2018.04a
• /
• pp.196-196
• /
• 2018

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2018.10a
• /
• pp.251-251
• /
• 2018