• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.364-371
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• 2019

The use of GRAS microorganisms isolated from fermented foods during amylase production using an economical food-waste medium provides more opportunities to produce amylase with a wider range of applications. Hence, this study aimed to isolate a good amylase-producing fungi from the traditional Indonesian fermented cassava, gatot, and to identify the amylase-producing capability of the isolate in a potato peel waste (PPW) medium. Black-colored fungi isolated from gatot was morphologically identified and the amylase produced was characterized using SDS-PAGE and Native PAGE. The isolate was then grown on PPW medium, and the amylase produced was further characterized. Morphological identification and enzyme characterization revealed that the Aspergillus niger aggregate F isolated from gatot secreted an active extracellular ${\alpha}$-amylase with an optimum pH of 5-6. In conclusion, Aspergillus niger aggregate F isolated from gatot can be used to produce ${\alpha}$-amylase using PPW as a medium.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.25-34
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• 1978

Numerous studies on the ablactation have been reported since Jundell’s report in 1924. This paper deals with the comparison in nutritional values, composition, economical sense and recommended dietary allowances to Korean infants of the weaning foods sold in Seoul, Jeonju and Gunsan together with the analysis of nutritional compositions of the most recommendable weaning food among those investigated. The results obtained from this study were; 1. Among ten kinds of the weaning foods produced in Korea, only nine sorts could be purchased in Seoul, seven in Jeonju and five in Gunsan. 2. It was difficult to compare directly the compositions of the weaning foods each other because of the differences of the unit indicated. 3. Not only the price of the same product in the same area was differentiated by 10 to 100 won but also the standard of nutritional composition was not identically indicated by the company produced. 4. Since the amount of directed dietary intake was much more than the actual nutritional requirements of Korean infants, waste of money was considered, if used according to the directions. 5. The nutritional compositions of the most recommendable weaning food among those investigated were indicated in Table. 6. More nutritious and economical weaning food adequate to Korean infants must be developed through further scientific, in vivo experiments.

• Nuclear Engineering and Technology
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• v.50 no.6
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• pp.944-949
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• 2018

The mass attenuation coefficients (${\mu}/{\rho}$) of food waste samples (pomegranate peel, acorn cap, lemon peel, mandarin peel, pumpkin peel, grape peel, orange peel, pineapple peel, acorn peel and grape stalk) have been measured employing a Si(Li) detector at 13.92, 17.75, 20.78, 26.34 and 59.54 keV. Also, the theoretical values of the mass attenuation coefficients have been evaluated utilizing mixture rule from WinXCOM program. The results showed that the lemon peel has the highest values of ${\mu}/{\rho}$ among the selected samples. From the obtained mass attenuation coefficients, we determined some absorption parameters such as effective atomic number ($Z_{eff}$), electron density ($N_E$) and molar extinction coefficient (${\varepsilon}$). It was found that the $Z_{eff}$ values of all food wastes lie within the range of 4.034-7.595, whereas the $N_E$ of the studied food wastes was found to be in the range of $0.301-1.720{\times}10^{25}$ (electrons/g) for present energy region.

• Journal of Korea Society of Waste Management
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• v.35 no.7
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• pp.587-599
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• 2018

The coffee grounds generated during the coffee extraction process contain several resources, but the technology for their recycling has not been commercialized yet, causing various environmental problems. Due to the recent increase in coffee consumption worldwide, the amount of coffee grounds produced has been continuously increasing, reaching more than 750 million tons. In Korea, about 120,000 tons of coffee waste are annually generated; however, most of them are landfilled or incinerated. Although there is still a shortage of coffee waste recycling technologies compared to the amount of coffee grounds produced, various recycling approaches are being actuated in many countries including Korea. In this study, the generation of coffee grounds at home and abroad, the status of coffee grounds recycling, and the associated technology development trends were investigated. The coffee grounds recycling has been studied in the fields of energy, adsorbent, construction, agriculture, and bio-foods. Research is most active in the energy and biotechnology areas; in particular, since the oil in the coffee grounds is valuable as a feedstock for biomass energy, the technology related to energy recovery is currently under development worldwide. Removed because confusing and unnecessary.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.91-102
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• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.6
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• pp.576-581
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• 2005

Phytase improves the bioavailability of phytate phosphorus in plant foods to humans and animals, and reduces the phosphorus pollution of animal waste. We have engineered the cell surface of the yeast. Saccharomyces cerevisiae, by anchoring active fungal phytase on its cell wall, in order to apply it as a dietary supplement containing bioconversional functions in animal foods and a whole cell bio-catalyst for the treatment of waste. The phytase gene (phyA) of Aspergillus niger with a signal peptide of rice amylase 1A (Ramy1A) was fused with the gene encoding the C-terminal half (320 amino acid residues from the C-terminus) of yeast ${\alpha}-agglutinin$, a protein which is involved in mating and is covalently anchored to the cell wall. The resulting fusion construct was introduced into S. cerevisiae and expressed under the control of the constitutive glyceraldehydes-3-phosphate dehydrogenase (GPD) promoter. Phytase plate assay revealed that the surface-engineered cell exhibited a catalytically active opaque zone which was restricted to the margin of the colony. Additionally, the phytase activity was detected in the cell fraction, but was not detected in the culture medium when it was grown in liquid. These results indicate that the phytase was successfully anchored to the cell surface of yeast and was displayed as its active form. The amount of recombinant phytase on the surface of yeast cells was estimated to be 16,000 molecules per cell.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.63-67
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• 1995

Broiler processing waste(offal) was homogenized and treated with the combination of acids. The offal was autolyzed(ensiled) at $25^{\circ}C$ for 72 hrs and analyzed for pH and fatty acid profile. The proximate composition and microbial content change of the autolyzed offal by mixing with wheat bran and ovendrying were evaluated. The initial pH value of the homogenized offal, 6.52 came down to 2.75 within 5 min after acidification and increased silightly to $3.06{\sim}2.92$ during autolysis. The proximate composition and fatty acid profile of the autolyzed offal were not substantially different from the unautoylzed offal. However, the log CFU(colony forming units)/g of total plate counts and fungal counts decreased from 7.45 and 7.11 to 3.39 and 2.03 after autolysis, respectively.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.734-741
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• 2016

Lily (Lilium davidii) is a high-yielding flowering plant. Besides roses and chrysanthemums, lily bulbs have long been used as food and in oriental medicine. However, the usage and value of cut lily bulbs has not been recognized. A bulb whose yield has been decreased is called a waste bulb, and a large amount of such bulbs is discarded every year. In this study, the functionality of waste bulbs from cut lilies was investigated to explore their potential use as a value-added product. We divided lily bulbs into two groups, one group with six varieties of new bulbs (Medusa, Siberia, Woori Tower, Yelloween, Le Reve, and Morning Star) used for cultivation and the other group with six varieties of waste bulbs (Medusa, Siberia, Woori Tower, Yelloween, Sorbonne, and Sheila). Physiological activities (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl: DPPH) and 3-ethlbenzthiazolne-6-sulfonic acid (ABTS) radical scavenging capability and tyrosinase inhibiting activity), the amount of total as well as eight individual phenolic compounds (chlorogenic acid, epicatechin, rutin hydrate, p-coumaric acid, kaempferol 3-O-${\beta}$-rutinoside, phloridzin dihydrate, myricetin, and quercetin), and total flavonoid content were measured in the bulbs by high performance liquid chromatography. We detected high amounts of total phenol and total flavonoid as well as high DPPH and ABTS radical scavenging ability. More tyrosinase inhibiting activity was detected in the new bulbs than in the waste bulbs. However, both the new and waste bulbs showed a higher inhibitory activity than the standard (100 ppm ascorbic acid). Although the content of phenolic compounds differed among varieties, under the conditions of the experiment, the most abundant phenolics were epicatechins, followed by chlorogenic acid, and rutins. Overall, the waste bulbs had a higher content of these compounds than the new bulbs. Based on these results, we concluded that bulbs from cut lilies could be used as functional foods in the future and farmers could expect economic gain from the hitherto neglected waste bulbs.