• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.416-423
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• 2002

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.11a
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• pp.157-157
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• 2020

• Food Science of Animal Resources
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• v.36 no.3
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• pp.377-388
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• 2016

Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90^th d, while in C1 as 3.89 Log CFU/g on the 90^th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

• Korean Journal of Veterinary Service
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• v.35 no.4
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• pp.307-312
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• 2012

Iron deficiency anemia is also recognized as a serious disorder in many livestock, especially, piglets. We previously studied that the iron-fortified yeast (Saccharomyces cerevisiae) producing Sus scrofa ferritin heavy-chain (FER) was bioavailable to mice with iron deficiency. In this study, we determined whether FER could improve iron deficiency in piglets. The bioavailability of FER was examined by measuring body weight gain, hemoglobin concentration and hematocrit value in suckling and weaning piglets. We found that FER significantly increased hemoglobin value and the hematocrit ratio in suckling piglets (P<0.05). Furthermore, FER treatment significantly enhanced body weight gain in both groups of the suckling and weaning piglets (P<0.05). These results suggest that the iron-fortified recombinant yeast strain is helpful in iron absorption in piglets.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.605-610
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• 1992

Two experiments were conducted to investigate into the effects of replacing maize with a mixture of cassava root and leaf meal (CRLM) on the performance of broiler chickens. In experiment 1, CRLM replaced 50 or 100 percent of maize in the control diet. In experiment 2, the 100 percent CRLM based-diet was fortified at a further 3 percent level with coconut oil. A total of 180, one-day old Shaver Starbro chicks, raised up to 49 days of age, were used. There were no significant (p<0.05) differences in final body weights, feed intake and feed efficiency between the control group and the group fed the diet in which 50 percent of the maize was replaced with CRLM. At the 100 percent level of replacement of maize with CRLM, however, final body weights, feed efficiency and carcass yields, were significantly (p<0.05) reduced. Dressing percentage and feed intake were not affected (p>0.05) by level of substitution of maize with CRLM. In experiment 2, when the diet in which all of the maize was replaced with CRLM was fortified with coconut oil at an additional 3 percent level, broiler performance improved and equaled (p=0.05) that obtained on the control maize diet. It was concluded the CRLM can replace 50 percent of maize in broiler diet without adversely affecting performance. However, for the complete replacement of maize with CRLM, it is necessary to further supplement such a diet with a high energy density ingredient if broiler performance is to be maintained.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.117-124
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• 1997

A simple, rapid and simultaneous analytical method is described for the detection of Sulfonamide and Tetracycline residues, i.e., Sulfamerazine (SMR), Sulfamethazine (SMT), Sulfamonomethoxine (SMM), Sulfadimethoxine (SDM), Sulfaquinoxaline (SQN), Oxytetracycline (OXY), Tetracycline (TC), Chlortetracycline (CTC). Blank control and sulfonamide and tetracycline fortified fish muscle samples (0.5 f) were blended with octadecylsilyl (C18, 40 ${\mu}{\textrm}{m}$, 21% load, 60$\AA$) derivatized silica packing material (2 g). Blended fish samples were washed with hexane, then, benzene and dichloromethace were used for the elution of tetracycline and sulfonamide were analyzed by HPLC. Correlation coefficients of standard curves for individual sulfonamide and tetracycline isolated from fortified samples were linear (0.9993$\pm$0.0003~0.9997$\pm$0.0003, 0.9493$\pm$0.078~0.9753$\pm$0.036), respectively. The average percentage recoveries of sulfonamide and tetracycline ranged as 80.86~96.52% to 85.88~92.23%, and 30.01~37.12% to 65.89~73.40%, for the concentration range (0.1~1.0 ppm) examined, respectively. Limit of detection for sulfonamide was 0.0012 ppm for SMR in Paralichthys Olivacleus and 0.0020 ppm for SMR, 0.015 ppm for SMM in Cyprinus Carpio. The applicability of this procedure is demonstrated by separation and detection of incurred tetracycline and sulfonamide residues in fish muscle tissue.

• Journal of Plant Biotechnology
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• v.8 no.1
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• pp.27-35
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• 2006

Plantlet regeneration in Asteracantha longifolia(L.) Nees (Acanthaceae), a medicinal herb has been achieved from seedling explants on basal MS medium. Three different seedling explants including node, internode and leaf segments on used. Of these three explant, leaf explants gave better response for both callus mediated organogenesis and direct multiple shoot induction. Number of explants showing differentiation of shout buds was higher on MS media supplemented with BA compared to kinetin. MS medium fortified with BA ($2.0mgl^{-1}$) and NAA ($0.5mgl^{-1}$) was found to be most suitable for both callus mediated organogenesis and elongation of shouts. The elongated shoots were successfully routed on MS medium fortified with NAA or IBA. Among them $0.1mgl^{-1}$ NAA or $0.2mgl^{-1}$ IBA provides better response for rhizogenesis. Regenerated plantlets were successfully established in soil where 85.4% or them developed into morphologically normal and fertile plants. RAPD profiling using four decamer primers confirmed the genetic uniformity of the regenerated plantlets and substantiated the efficacy and suitability of this protocol for in vitro propagation of A. longifolia.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1205-1211
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• 2003

This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material was PGMS, and ferric ammonium sulfate and Lascorbic acid were selected as core materials. The highest efficiency of microencapsulation of iron and L-ascorbic acid were 72 and 94%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. TBA absorbance was significantly lower in microencapsulated treatments than those in uncapsulated treatments during ripening. The productions of short-chain free fatty acid and neutral volatile compound were not significantly different among treatments during ripening periods. In sensory aspects, bitterness, astrigency and sourness were higher in Cheddar cheese fortified with microencapsulated iron and uncapsulated L-ascorbic acid than others. The present study indicated that fortification of iron as well as L-ascorbic acid did not show any defect problem to Cheddar cheese, and suggested the possibility of iron fortification of Cheddar cheese.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.