• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• KSBB Journal
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• v.19 no.1
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• pp.1-11
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• 2004

Chlorella contains a rich source of biochemical products with applications in the feed, food, nutritional, cosmetic, pharmaceutical and even fuels industries. Chlorella is one of unicellular green algae and is mostly grown in fresh water such as pond and lake. It grows in a manner of nonsexual reproduction so that it multiplies 4~16 times overnight. Large-scale culture is conducted by open pond culture or pure culture using fermenter. Chlorella has various efficacies such as heavy metal removal, degradation of toxic materials, control of arteriosclerosis, immunoprotective effects, anticancer activity and growth-stimulating activity of intestinal bacteria. Chlorella can be used as a taste enhancer and foodstuff, as it has a plenty of essential amino acids, polyunsaturated fatty acids, sterols and chlorella growth factor (CGF). Chlorella is a potential organism which can be utilized for CO$_2$ removal and H$_2$ Production in environmental area and energy Production.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.183-196
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• 2013

The purpose of this study is to process a seaweed resources that is easy to find in Korea and has outstanding phlogistone and high yield seaweed vinegar solution through mass-production and facility development for utilization. The compound uses wasted seaweeds, such as brown seaweed, kelp, seaweed fusiform, and laver, and carbonizes them in high temperature by drying in poly step trap to extract them. In also involves the development of a process that separates and refines the extracts to create a high value-added anti-bacterial bio solution that can replace chemicals in agriculture and industries and even chemical food additives. so, studied separation and refining of seaweed extracts to analyze the compounds. and processed and compared to seaweed vinegar extracts to prove superiority.

• Microbiology and Biotechnology Letters
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• v.24 no.1
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• pp.105-110
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• 1996

Mugwort has been known as a traditional substitutive foodstuff and as showing a physiologically beneficial function to a human being. Therefore, effect of mugwort extract in terms of mutagenicity and desmutagenicity was investigated to berify its function. Ethanol extract from mugwort did not exhibit any mutagenicity. On the contrary, inhibitory effects of the ethanol extract were observed on mutagenicity induced by aflatoxin $B_{1}(AFB_1)$, 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole(Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole(Trp-P-2) and 2-nitroflourene(2NF) using Salmonella typhimurium reversion assay. On direct-acting mutagen(2NF, 3${\mu}$g/plate), ethanol extract showed a slight inhibitory effect of 19.7~22.9%, however on indirect-acting mutagen such as AFB1(2${\mu}$g/plate), Trp-P-1(1${\mu}$g/plate) and Trp-P-2(1${\mu}$g/plate), we observed higher inhibitory effect of 47.9~61.2%, 64.1~70.7%, 67.4~78.7%, respectively. Step-wise fractionation of the ethanol extract was done by using hexane, chloroform, ethyl acetate and water to obtain effective fraction. Among them, hexane, chloroform, and ethyl acetate fractions showed high inhibition of 63.0~80.0%, 77.5~82.1%, and 68.5~83.1%, respectively on the mutagenicity of $AFB_1$ in Sal. typhimurium TA98. Consequently, these results indicated that mugwort extract contains some compound(s) which may show desmutagenicity.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.811-820
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• 2010

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

• Journal of Plant Biotechnology
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• v.30 no.4
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• pp.387-397
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• 2003

During the first half of twentieth century, even though the importance of non-calorie essential micronutrients of 13 vitamins and 17 minerals has been known to alleviate nutritional disorder; the primary objective of agriculture and plant breeding programs has been to increase the productivity and seed yields, and macronutrients of proteins, fats, and carbohydrates made up the bulk of foodstuff which were used primarily as an energy source. In the last decade it has been found that non-essential micronutrients encompass a vast group of phytochemicals including antioxidants that are not strictly required in the diet but when present at sufficient levels work as health-promoting chemicals. Nowadays agricultural crops are grown for health rather than for food or fiber, and modifying the nutritional compositions of plant foods has become an urgent health issue. To ensure an adequate intake of essential vitamins and minerals, and to increase the consumption of health-promoting phytochemicals, the researches on plant secondary metabolism have been made. The attempt to improve nutritional quality of crops has been blocked by a lack of basic knowledge of plant metabolism. The advent of genomics era enabled new approaches to make crossing regardless of species, family, or phylum barriers, and the accumulation in our basic knowledge on plant secondary metabolism during the coming decade would be tremendous. As the major staple crops contain insufficient amount of many micronutrients, fortification strategy will be a necessary practice. Elevated intake of specific vitamins, C, E, and $\beta$-carotene, mineral selenium, antioxidants, and phytochemicals significantly reduces the risk of chronic disease such as cancer, cardiovascular disorder, diabetis, and other degenerative disease associated with aging. As the attempt to improve the nutritional quality of crops requires the basic knowledges on plant metabolism, plant biochemistry, human physiology, and food chemistry, strong interdisplinary collaboration among plant biotechnologists, human nutritionists, and food scientists will be needed. Inhibition of cancer, cardiovascular disease, and other degenerative disorder may be the biggest goal facing nutritional plant breeders. But the assumption that simply increasing dietary level of any compound will necessarily improve human health is a dangerous idea because many plant secondary products and dietary contaminants have paradoxical (hermetic) effects. Before biotechnical manipulation is undertaken to elevate or reduce any individual constituent of crops, the contribution of the micronutrient to human health must first be investigated.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.224-231
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• 2015

Purpose: Corn is a major commercial crop targeted for genetic modification owing to its high consumer demand as a foodstuff for humans and livestock, as well as its other industrial applications. However, the safety of genetically modified (GM) crops is controversial. Indeed, several countries have banned the importation of GM seeds that can germinate. Therefore, development of effective, convenient, and nondestructive methods to inhibit seed germination is required. Methods: This study aimed to examine the efficacy of microwave heat treatment for inhibition of germination of corn kernels and for optimization of power and exposure time required for effective aging treatment. Artificial inhibition was induced in corn kernels using microwave heat treatment. Seven power levels were examined (400, 500, 600, 700, 800, 900, and 1000 W) at each of the four exposure times (0.5, 1.0, 1.5, and 2.0 min). Results: Corn kernels could be aged effectively after heating for 0.5~1.0 min at powers greater than 800 W, with increasing efficacy observed at higher powers. Further analysis showed that the most effective inhibition of germination was observed at 1000 W for 40 s. This setting did not cause any physical damage to the corn kernels. Conclusions: Optimal inhibition of corn kernel germination was achieved using higher power for shorter times, which may be useful for industrial corn seed treatment.

• Food Science and Preservation
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• v.11 no.4
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• pp.491-495
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• 2004

Consumers were tend to purchase more natural sweeting materials then atificial sweeting materials because of safety and the consumed amount of natural sweeting material was increased sharply with consumers concern to health. The proper harvest time with changes of sweeting material contents was investigated in the purpose of cultivation and utilization on functional foodstuff, Soluble solid content and extraction yield were increased with growth priod, but pH was decreased. Color value, transmittance and browning color showed little. L, a, b values was changed a little. Stevioside ratio($68.97\%$) in sweetness components was decreased to $61.09\%$. Rebaudioside A ratio was increased from $20.83\%\;to\;27.52\%$ stevioside contents was maximized to $12.80\%$ of August. The highest sweetening potencies of stevia leaves was 2530times to sugar. The stevia leaves harvested at May showed the best deliciousness.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.345-349
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• 2016

This study was performed to evaluate the quality characteristics of curd yogurt with different contents [0.5~2.0% (w/w)] of Korean rice wine lees powder (KRWLP). Yogurt was fermented with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophiles) at $40^{\circ}C$ for 15 h. Acid production (pH and titratable acidity) of yogurts increased with increasing KRWLP content. After 12 hours fermentation, titratable acidity of KRWLP yogurt was 1.19~1.29 % and was higher than that (1.07 %) of yogurt made without KRWLP. And also, the number of viable lactic acid bacterial cell increased and the culture time to obtain maximum number of lactic acid bacteria cell decreased with the addition of KRWLP. The curd stability in yogurt was significantly enhanced by repression of whey separation in KRWLP yogurt. In sensory evaluation, there was a similar preference for KRWLP yogurts and the control. These results suggest that KRWLP can be used as foodstuff to improve the quality characteristics of yogurt.

• Bulletin of the Korean Chemical Society
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• v.28 no.5
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• pp.737-744
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• 2007

An isotope dilution-liquid chromatography/tandem mass spectrometric method was developed as a candidate reference method for the accurate determination of acrylamide in potato chips, starch-rich foodstuff cooked at high temperature. Sample was spiked with 13C3-acrylamide and then extracted with water. The extract was further cleaned up with an Oasis HLB solid-phase extraction (SPE) cartridge and an Oasis mixed-phase cation exchange (MCX) SPE cartridge. The extract was analyzed by using LC/ESI/Tandem MS in positive ion mode. LC with a medium reversed-phase (C4) column was optimized to obtain adequate chromatographic retention and separation of acrylamide. MS was operated to selectively monitor [M+H]+ ions of the analyte and its isotope analogue at m/z 72 and m/z 75, respectively. Sample was also analyzed by the LC/MS with selectively monitoring the collisionally induced dissociation channels of m/z 72 → m/z 55 and m/z 75 → 58. Compared to the LC/MS chromatograms, the LC/MS/MS chromatograms showed substantially reduced background chemical noises coming from solvent clusters formed during ESI spray processes and interferences from sample matrix. Repeatability and reproducibility studies showed that the LC/MS/MS method is a reliable and reproducible method which can provide a typical method precision of 1.0% while the LC/MS results are influenced by chemical interferences.