• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.46-68
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• 1996

The objective of this report is to review the up to present papers including 79 references about functional ingredients in maize and their variations. Maize is a good source of such antioxidants as ${\alpha}-,\;{\gamma}-tocopherols,\;{\alpha}-,\;{\beta}-carotene,\;{\beta}-cryptoxanthin$, zeaxanthin, quercetin and chlorogenic acid. Unsaponifiable standard extracts of Zea mays L. (ZML) have a beneficial effect on various dental diseases. Flavonoids, flavonoid biosynthetic pathway and their controling genes were also reviewed in this report. Flavonoids are required for successful fertilization in maize pollen, and maysin has a potent antibiotic activities to earworm and fall armyworm in maize silks. Maize silks have been used in traditional medicine for diuretic, vascular diseases and diabetes, etc. and boiling water extracts of maize silk have hemodynamic effects, but their ingredients still remain obscure.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.568-569
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• 2003

Functional cosmetic ingredients such as L-ascorbic acid, retinoic acid, indole-3-acetic acid, salicylic acid, acidic dye(indigo carmine) are intercalatively encapsulated by skin-friendly metal hydroxides and oxides matrices. Such functional organic-inorganic nanohybrids are realized via chemical coprecipitation and surface coating reactions. The hetero-structural nature of these nanohybrids, their particle morphology and textural characterizations are mainly discussed on the basis of powder X-ray diffraction, electron microscopies, and high performance liquid chromatographic analyses. The cosmetic ingredients encapsulated in inorganics show greatly improved storage stability, sustained releasing property as well as higher transdermal transfer efficiency.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.9 no.1
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• pp.1-6
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• 2003

The partitioning behavior of five printing ink solvents was studied in various cookie ingredients before and after baking which had different water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. Gas chromatography (G.C.) was used to measure partitioning values at $25^{\circ}C$ on each raw and baked cookie ingredients. Baking condition of cookie ingredients was $260^{\circ}C$ for 10 min. In cookie ingredients, decreases in water content generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. However, as water content decreased in the cookie ingredient, the Kp of the non-polar and polar solvents showed mixed results.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Food Engineering Progress
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• v.13 no.2
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• pp.92-98
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• 2009

An investigation was carried out to study the effects of extraction, heat treatment, and storage temperature on functional ingredients of onion. Extracts of onion paste and freeze dried onion were prepared by treatments with several solvents including hot water, methanol, and ethanol, and then contents of functional ingredients such as total phenol, flavonoid, quercetin, and thiosulfinate were determined. The highest levels of functional ingredients were observed in samples extracted using water at 100$^{\circ}C$ or ethanol. The skin extract contained 60-fold more quercetin than onion paste extract, whereas no thiosulfinate was detected in onion skin extract. Heat treatment of onion extracts at 60, 80, 105, and 121$^{\circ}C$ did not effect on the levels of all functional ingredients tested. During four-week storage, the levels of total phenol, flavonoid, and quercetin were not significantly changed regardless of storage temperature. However, the total thiosulfinate was rapidly reduced as the storage temperature increased.

• Language and Information
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• v.14 no.2
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• pp.131-157
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• 2010

This article reports an attempt to perform a similarity analysis on a collection of 25 culinary manuscripts in Chosun periods using a set of quantitative text analysis methods. Historical culinary texts are valuable resources for linguistic, historic, and cultural studies. We consider the similarity of two texts as the distributional similarities of the functional components of the texts. In the case of culinary texts, text elements such as food names, cooking methods, and ingredients are regarded as functional components. We derive the similarity information from the distributional characteristics of the two key functional components, cooking methods and ingredients. The results are also quantified and visualized to achieve a better understanding of the properties of the individual texts and the collection of the texts as a whole.

• Journal of Convergence for Information Technology
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• v.11 no.6
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• pp.181-187
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• 2021

As the aging society progresses and the functional cosmetics market is revitalized we have learned that the functional cosmetics that the silver generation is most interested in are wrinkle-improving products and we are making great efforts to develop functional cosmetics that improve wrinkles. The ingredients are actually making. From the early 2000s when the development of functional cosmetics began to the present the research trends of functional cosmetics for wrinkle improvement were analyzed by analyzing papers on functional cosmetics for wrinkle improvement. Research methods focused on literature search and SIRS paper search keywords. And the cosmetic material that needs to be researched focuses on the anti-aging function among functional cosmetics which is the anti-wrinkle function. The research results show the rapid growth of the Anti-aging market. As the population ages the generation of silver with high purchasing power will expand and a market for expensive anti-aging products and services for a healthy old age will be formed.

• Food Science and Industry
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• v.48 no.4
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• pp.4-10
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• 2015

• Textile Coloration and Finishing
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• v.29 no.4
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• pp.256-267
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• 2017

The purpose of this study was to analyze the functional ingredients of Perilla Frutescens L. Britt extracts and to confirm the possibility of producing PVA nanofibers using extracts. Distilled water, 3% aqueous sodium hydroxide solution and ethanol were used as extraction solvents. The electrospinning was carried out at a PVA concentration of 12%, an applied voltage of 10 kV and a tip to collector distance of 15cm. The contents of volatile substances, essential oils, total polyphenols and flavonoids of the extracts were measured to examine the constituents of functional materials. Flavor components and esters were identified in 3% sodium hydroxide and ethanol extracts. The content of polyphenols and flavonoids in ethanol extracts was higher than that of medicinal plants. 1wt.% of Tween 20 was added to disperse the essential oil components of the ethanol extract. Addition of a dispersant made it possible to produce a homogeneous mixture by having some compatibility with the ethanol extracts and the PVA molecule. When the concentration of the ethanol extract was 0.25 and 0.5wt%, relatively uniform PVA nanofiber having an average diameter of 350 to 365nm could be produced. The results of FT-IR, XRD and DSC analysis confirmed that Perilla Frutescens L. Britt ethanol extract was well mixed with PVA molecules and was electrospun.