• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.710-718
• /
• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.47 no.4
• /
• pp.96-101
• /
• 2015

In the previous study, we investigated the physical properties of new organic fillers made from major agricultural byproducts, including rice husks, peanut husks and garlic stems, and we estimated that rice husk was the best candidate for use as new organic fillers in paperboard. In this study, an organic filler prototype was produced with rice husk and the mill trials were carried out in a white liner chipboard (duplexboard) mill. The rice husk organic filler was added to the middle ply of SC $350g/m^2$ to determine the optimal conditions for the manufacture of rice husk organic fillers. The mill trials were performed three times and the bulk improvement and drying energy reduction were measured to identify the functionality of the rice husk organic filler compared to that of the commercial wood powder. In the first mill trial, the test failed because the surface roughness of the duplexboard had deteriorated after the rice husk organic filler was added to the OCC stock. As all of the particles remaining on the 60 mesh sieves were removed and the particle size was decreased by increasing the length of the grinding process, the surface roughness of the duplexboard did not be deteriorated in the second mill trial. However, the bulk improvement and drying energy reduction were not observed. In the final mill trial, as the particle size of the rice husk organic filler was controlled by increasing the portion of particles passing through the 60 mesh sieves and remaining 100 mesh sieves, higher bulk improvement and drying energy reduction were acquired compared to the commercial wood powder.

• Journal of Food Hygiene and Safety
• /
• v.31 no.1
• /
• pp.8-14
• /
• 2016

The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.22 no.1
• /
• pp.131-137
• /
• 2021

This study estimated acreage response functions for greenhouse paprika, greenhouse strawberry, open-land garlic, and open-land spinach by using Gyeongsangnamdo agricultural income data. The results show that the cultivation area for greenhouse paprika increased because the agricultural management costs decreased, and the risk of price volatility was relatively low. On the other hand, the cultivation area for greenhouse strawberries decreased due to increasing agricultural management costs and the greater risk of price volatility. In the case of open-land garlic and spinach, the cultivation area remained stagnant due to the greater risk of price volatility, despite increasing agricultural revenue. We derived several policy implications from our results. The risk of price volatility in agricultural products is greater for crops grown on land rather than crops grown in greenhouses. Therefore, the local government needs to adopt the "agricultural revenue guarantee insurance" in preference to crops grown on land rather than crops grown in greenhouses. On the other hand, in the case of greenhouse crops, agricultural management costs are very high. Thus, local government should focus on replacing old facilities and supplying smart-farm facilities that reduce agricultural management costs such as heating costs.

• Korean Journal of Community Nutrition
• /
• v.3 no.4
• /
• pp.642-654
• /
• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• Korean Journal of Community Nutrition
• /
• v.6 no.3
• /
• pp.317-330
• /
• 2001

The purpose of this study was to figure out the characteristics of dietary habits and lifestyles related to the development of insulin resistance syndrome(IRS). The participants in this study were 595 adults with one or more abnormal data from a health examination and 215 normal adults. When IRS was defined as a condition in which the subjects have 2 or more abnormalities among obesity, hyperlipidemia, hypertension and hyperglycemia, the prevalence rate was 37.8%. We classified the 595 adults by the number of components of IRS components they had, the higher age and obesity index they had. Total cholesterol and glucose levels in the blood were also positively related to the number of IRS components. IRS subjects tended to practice less habitual drinking and more exercise and weight control. Coffee consumption and dining out frequency were also lower in the IRS group. An analysis of food habits by odds ratio indicated that total food score was better in the IRS group. However, it appeared that food habits such as \"frequent snacking\" and \"never rejecting offered foods\" need to be improved in IRS subjects. Other undesirable food habits were related to the consumption of eggs, dairy products, fried foods, garlic and onion. Dietary intake of Ca, Fe, riboflavin, Vit A, and energy were less than 75% of the Korean recommended allowance for more than half of the subjects. Nutrient intake was lower, Ca/P ratio from food intake was worse in the IRS group. Our results indicated that nutrition counseling for IRS need to be focused on balanced food intake to supply sufficient amount of each nutrient.nt of each nutrient.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.167-174
• /
• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Food Science and Preservation
• /
• v.9 no.1
• /
• pp.46-50
• /
• 2002

This study was carried out for dietary safety based on the level of pesticide residues in 17 kinds of the agricultural products (apple, cabbage, cabbage kor, carrot, cucumber, pepper, onion, potato, radish, spring onion, pumpkin, lettuce, garlic, drapwort, spinach, leek crown daisy) consumed in Kyunggi-do and Inchon-city that provided for the army. From January 1998 to December 2001, ten organochlorine pesticides in 1075 samples were analyzed by using GC-ECD. According to the results, one kind of pesticides was detected in 135(12.5%) samples, and two kinds were in 7 (5.18%). While dicofol and tetradifon was not fecund. Detection rate of pesticides were 9.02% for $\alpha$, $\beta$-endosulfan, 2.8% far chlorothalonil, 0.46% for γ-BHC, 0.40% for chlorobenzilate, 0.33% for folpet, 0.28% far DDT, 0.15% for captafol, and 0.11% for captan. Dectection ranges of pesticides were from 0.001 to 0.092 ppm for $\alpha$, $\beta$-endosulfan, from 0.003 to 0.023 ppm for chlorothalonil, from 0.003 to 0.006 ppm far γ -BHC, from 0.001 to 0.003 ppm for DDT, from 0.009 to 0.095 ppm for folpet, 0.05 ppm for captan, 0.01 ppm for captafol, and 0.008 ppm far chlorobenzilatel respectively. Consequentlyl all detected pesticide levels in samples were below maximum residue limits(MRLs) in Korea and Codex.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.393-397
• /
• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of environmental and Sanitary engineering
• /
• v.1 no.1 s.1
• /
• pp.109-117
• /
• 1986

As a part of study on prevention from aflatoxin contamination of food and agricultural products, the effects of chloroform extract of various vegetables on the growth and the aflatoxin production by Aspergillus parasiticus R-716 were investigated. Among 15 vegetables tested, garlic, zinger. radish and cabbage were effective in inhibiting the growth of the strain, but eggplant and lettuce slightly accelated. Even though mycelial growth was permitted, 4 vegetables inhibited aflatoxin production in the order of radish, zinger, crown daisy and cabbage, on the contrary, edible burdock and red pepper increased. Especially radish was shown to reduce the aflatoxin production per mycelial weight most. With the addition of chloroform extract equivalent 30g of raw radish on solid media of rice and barley, aflatoxin production of the strain was also inhibited about $80\%$ (484ug, 191ug) of that produced in the control (1796ug, l049ug).