• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.129-135
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• 2002

The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0$\times$10$\^$6/ CFU/ml) and the lowest absorbance (0.175) at the eighth day of storage.

• Food Science and Preservation
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• v.2 no.1
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• pp.185-193
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• 1995

This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and $\beta$-galactosidase activities were until turning stage. But polygalacturonase activities in ripening and overripening were 51.31 and 100.72 units/100g-fr, wt. respectively. $\beta$-galactosidase activities were 16.05 and 182.55units/100g-fr. wt. in the same stages. The content of water-soluble protein was increased in overripening. Stage the contents of cell wall and alcohol-insoluble material were. decraesed during maturation, but water-soluble material was increased. The pectin and alkali-soluble hemicellulose were increased until ripening stage, but decreased in overripe jujube fruits. The total pectin and insoluble pectin during ripening, but decreased in overripe jujuba fruits.

• Journal of Forest and Environmental Science
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• v.32 no.3
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• pp.262-269
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• 2016

The purposes of this study are to calculate the green and dried weight using wood discs, to figure out weight change on air drying times, and to develop the model of wood disc weight change for Larix kaempferi, Pinus koraiensis, and Pinus densiflora. The variables affecting the weight change were investigated, and the pattern of weight change over time was figured out through linear models. When comparing the stem green weight calculated using wood discs in this study with the weight table of Korea Forest Service, the weight was not significantly different for L. kaempferi and P. koraiensis. On the other hand, in comparison of stem dried weight, the weight was significantly different in all of three species. In addition, various measurement factors were examined to figure out the relationship with weight change, and air drying times and disc diameter were found as significant independent variables. Finally, two linear models were developed to estimate air drying times of three species, fit statistics were significant for practical use.

• Toxicological Research
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• v.30 no.4
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• pp.283-289
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• 2014

Tea flavonoids and polyphenols are well known for their extraordinary antioxidant activity which is considered important for anti-aging processes in animals. This study evaluated the anti-wrinkle effects of three different kinds of tea (Camellia sinensis) water extracts (CSWEs) including green, white, and black teas using a photoaged hairless mouse model. Data showed that the CSWE-treatment greatly improved skin conditions of mice suffering from UVB-induced photoaging, based on the parameters including the skin erythema index, moisture capacity, and transepidermal water loss. In addition, the wrinkle measurement and image analysis of skin replicas indicated that CSWEs remarkably inhibited wrinkle formation. In histological examination, the CSWE-treated mice exhibited diminished epidermal thickness and increased collagen and elastic fiber content, key signatures for skin restoration. Furthermore, the reduced expression of MMP-3, a collagen-degradative enzyme, was observed in the skin of CSWE-treated animals. Interestingly, comparative data between green, white, and black tea indicated that the anti-wrinkle activity of white tea and black tea is equally greater than that of green tea. Taken together, these data clearly demonstrated that CSWEs could be used as an effective anti-wrinkle agent in photoaged animal skin, implying their extended uses in therapeutics.

• Korean Journal of Environmental Agriculture
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• v.1 no.1
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• pp.59-64
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• 1982

Studies on the effect of soil moisture, different seasons, harvesting periods and nitrogen application on the nitrate content of radish(Raphanus sativus L. var. niger(Mill.) S. Kerner) were carried out in pot and green house. The results are as follows; The low level of soil moisture leads to an increased nitrate accumulation in radish root. The nitrate content was found to be higher in spring crops and lower in summer ones. It was decreased during harvesting period. The application of nitrogen fertilizer increased the nitrate content in radish root. We found the highest content in petioles with lesser content in roots and leaf blades in that order. The multiple regression analysis and the nutritional value of nitrate content in radish were discussed.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.225-231
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• 2009

'Nokkwang' green pepper plants were grown in soil system (silty loam with pH 6.5) under the greenhouse, to determine the effects of subsurface drip irrigation (SDI) and subsurface drip irrigation plus aeration (SDIA) into root zone comparing with conventional surface drip irrigation (DI) in terms of water use efficiency, soil properties, and growth and fruit yield. Two drip lines per crop row were layed on the soil surface in DI system, buried at a depth of 20cm below the soil surface in SDI system, and also buried at a depth of20cm below the soil surface and aerated for 3minutes a hour during the daytime ($08:00{\sim}19:00$) by a air compressor in SDIA system. A automatic irrigation with starting point of -20kPa and ending point of -10kPa based on soil moisture contents was applied by controllers and electronic vacum soil moisture sensors. Reduction in soil moisture contents was delayed in SDI and SDIA, compared to DI. Irrigation amount applied in pepper cultivation was around 30% less in SDI than in DI. Electric conductivity and nitrate nitrogen content in the surface soil grown green pepper were significantly lowered in SSDI and SDIA, compared to DI. Better development of root system was observed in SDIA and SDI than in DI. Results showed that pepper fruit yield increased by 30% in SDIA and 22% in SDI in comparision with DI.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.27-36
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• 1973

The effect of water activity on degradation of pigments in dried lavers, Porphyra tenera Kjellm. was examined when stored at room temperature for fifty days. Chlorophyll pigment was extracted with methanol-petroleum ether mixture solvent(2:1 v/v), partitioned in ether, and analysed spectrophotometrically at 662 nm as chlorophyll a. The degradation products of chlorophyll were isolated on sugar-starch column(85:15 w/w) with n-propanol-petroleum ether solution(1:200 v/v) as a developing solvent. The isolated green colored zones were analysed individually at the wavelengths of 650, 662, and 667 nm as allomerized product, chlorophyll a retained, and pheophytin formed respectively. Carotenoida were also extracted with the methanol mixture solvent, partitioned in ether, and finally redissolved in acetone after the evaporation of ether in a rotary vacuum evaporator. The total carotenoid content was measured as lutein at 450 nm. From the results, it is noted that the rate of chlorophyll degradation reached a minimum at 0.11 to 0.33 water activity while progressively increased at higher moisture levels resulting in rapid conversion of chlorophyll to pheophytin. At lower activity, autocatalysed oxidizing reaction like allomerization seemed prevailing the acid catalysed conversion reaction. The loss of carotenoid pigment was also greatly reduced at the range of 0.22 to 0.34 water activity with much faster oxidative degradation at both higher and extremely lower moisture levels. These two moisture levels indicated above at which the both pigments exhibited maximum stability are considerably higher than the BET monolayer moisture which appeared 7.91 percent on dry basis at Aw=0.10 calculated from the adsorption isothermal data of the sample at $20^{\circ}C$. The rate of pigment loss in heat treated samples at 60 and $100^{\circ}C$ for 2 hours prior to storage somewhat decreased, particularly at higher moisture levels although the final pigment retention was not much stabilized.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.4
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• pp.439-444
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• 1983

Effects of temperature and soil moisture on the growth and grain-filling of two wheat cultivars were investigated. Two levels of temperature; day 3$0^{\circ}C$/night $25^{\circ}C$ and day 2$0^{\circ}C$/night 15$^{\circ}C$ and two levels of soil moisture; stressed (45-50% of F.C.) and non-5tressed (50-60% of F.C.) were imposed in the green house from heading date to the maturity and grain weight, chlorophyll content of flag leaf and leaf area index(LAI) were observed at weekly interval. Grain maturation was faster in the high temperature than those in the lower temperature. Chlorophyll content of flag leaf and LAI decreased rapidly in the high temperature and chlorophylls disappeared at the 20 days after heading. In lower temperature condition, slower decrements were shown in chlorophyll content and it remained until 45 days after heading. Grain weights in the high and optimum temperature conditions reached to maximum values at 29 days and 45 days after heading, respectively. Differences of grain weight and chlorophyll content of flag leaf were not significant between stressed and non-5tressed soil moisture condition.

• Food Science and Preservation
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• v.6 no.4
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• pp.481-487
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• 1999

This study was determined to change in chemical composition of Mume(Prunus mume Sieb. et Zucc) fruits during maturation. There were no differences in the soluble solid and moisture content among varieties, but the soluble solid slowly increased with maturing. The pH and ash content were slightly decreased with maturation. The green color of 'Nanko' fruits was maintained for 92days after full bloom at the greeness value of -3.81 Whereas, the chlorophyll content of 'Koume' fruits remarkably decreased and it was not suitable for the processing of immature green Mume fruits. The titratable acidity increased during maturation. The organic acids were mainly composed of malic acid and citric acid. The malic acid was significantly decreased during maturation, whereas citric acid increased. Major free sugars and sugar alcohols were sucrose, glucose, fructose, sorbitol and maltose. Sucrose content increased as the maturity proceeded, whereas glucose and sorbitol were decreased. The total contesnt of free amino acids decreased with maturation and the total free amino acids in the flesh of fruits were occupied by asparagine at the range of 60 to 78%.