• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.63-71
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• 2005

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.

• The Korean Journal of Mycology
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• v.18 no.2
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• pp.58-69
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• 1990

ABSTRACT: In order to find physiologically active components from higher fungi, hot-water soluble components were extracted from the basidiocarps of Ganoderma lucidum. The extract was purified and separated by DEAE cellulose ion exchange chromatography and Sepharose CL-4B gel filtration method. The separated fractions were designated CR, IN, IA, GL and GH. Fraction GL showed the highest antitumor activity among the fractions and its molecular weight was found to be 47 KD. The tumor inhibition ratio of Fr. GL was 81 % at the dose of peritoneal administration of 20 mg/kg/day for 10 days in mice. Chemical analysis of this fraction showed 82% polysaccharide, 8% protein and 0.9% hexosamine. The polysaccharide moiety consisted of 63% glucose, 27% galactose, 7% mannose and 3% fucose. Fraction IN was found to increase the amount of superoxide anion in activated macrophages to 1.6-fold and the number of plaques in hemolytic plaque assay to 6-fold, respectively. These results indicate that the antitumor activity was exerted through immunopotentiation, but not through direct cytotoxicity against the tumor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1457-1464
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• 2008

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the plain-dried SSRH was investigated and compared with boiled-dried SSRH and boiled-dried anchovy on the food component and sensual characterization. Moisture content and salinity of the plain-dried SSRH were 31.9% and 7.6%, respectively. Moisture content of the plain-dried SSRH was higher, while the salinity was lower than those of boiled-dried SSRH and anchovy. According to the results of peroxide value, fatty acid composition, Hunter b value, and browning index, the rancidity was higher in plain-dried SSRH than in boiled-dried SSRH and anchovy. When compared to the boiled-dried SSRH and anchovy, the plain-dried SSRH was higher in calcium and phosphorus contents, while lower in total content of amino acid. According to the results of hot-water soluble-N, trichloroacetic acid-N, free amino acid, and taste value, the taste of plain-dried SSRH was superior to those of the boiled-dried SSRH and anchovy. The results of chemical components and sensory evaluation indicated that the plained-dried SSRH could be substituted for boiled-dried anchovy classified into special grade, if fish odor of SSRH can be improved.

• Journal of the Korean Wood Science and Technology
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• v.44 no.4
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• pp.571-588
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• 2016

Eucalyptus pellita F. Muell is one of pulp woods that is being developed through breeding plantation programs in Indonesia. The research aimed at exploring the chemical and morphological characteristics of fiber, and to determine the rank of plus trees from 4 provenances based on the suitability for pulps. The materials included the plus trees of E. pellita (9 years) from the 2nd generation of progeny tests in Pelaihari, South Borneo. Wood properties under investigation included the chemical properties and morphological fiber characteristics (fiber dimensions and its derived properties). In the present study, data were analyzed using descriptive statistic, Analytic Hierarchy Process (AHP) and Pearson's correlation. Results showed that the chemical properties of E. pellita, i.e. the contents of ethanol-toluene extractives, hot water soluble extractives, holocellulose, alphacelullose, and lignin were $3.08{\pm}1.00%$, $1.41{\pm}0.38%$, $75.26{\pm}2.58%$, $49.02{\pm}2.88%$, and $29.49{\pm}1.86%$, respectively. The average values of wood fiber morphology were $1.02{\pm}0.08$ mm (fiber length), $13.25{\pm}1.64{\mu}m$ (fiber diameter), of $6.94{\pm}1.70{\mu}m$ (lumen diameter), $3.15{\pm}0.52{\mu}m$ (fiber wall thickness), $0.97{\pm}0.30$ (Runkel ratio), $0.57{\pm}0.10$ (Luce's shape factor), $78.21{\pm}10.34$ (slenderness ratio) and $130.91{\pm}33.77{\times}10^3{\mu}m^3$ (solids factor). The AHP scoring rank indicated that the best individuals were 28.4.3.28 (Kiriwo Utara), 12.1.5.28 (North Kiriwo), 19.11.5.45 (Serisa Village), 3.8.4.9 (South Kiriwo), and 6.6.3.15 (South Kiriwo). Pearson correlation analysis showed significant correlations between the levels of fiber length with alpha-cellulose content (r = 0.39) as well as the fiber length with ethanol-toluene extractive contents (r = -0.41).

• Analytical Science and Technology
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• v.12 no.4
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• pp.318-325
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• 1999

Sludges from the wastewater of hanji production were analysed to see that sludges from the bleaching process, the bleach washing process, and the paper preparation process were fibrous, while sludges from the process cooking with NaOH and the process of final chemical and microbiological treatment were non-fibrous. Sludge solution from the bleaching process had the most amount of solid matters. Sludges from the bleaching process, the bleach washing process, and the final chemical and microbiological treatment process contained about 80-90 %(w/w) moisture. Owing to hypochlorite ion, pH of sludge from the bleaching process was higher than any other sludge samples. The inorganic components of sludges were determined by ICP-AES. The major inorganic component of sludge from the process cooking with NaOH was Na, while the sludge from the bleaching process had Na and Ca, major components in the final chemical and microbiological treatment process were Ca and Al. Trace amount of Mg, Fe, K, P, Mn and Ti were observed in sludges. Sludge from the bleaching process had ashes more than any other sludges. Shape of sludges observed by SEM was appeared to fibrous or crystalline, and the breadth of fibrous sludge was $5{\sim}50{\mu}m$. The sludge from the bleaching process had the most amount of matters soluble by cold and hot water and by alcohol-benzene.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.226-232
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• 2004

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.319-327
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• 1981

In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.103-108
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• 1989

Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.

• Korean Journal of Agricultural Science
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• v.15 no.2
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• pp.153-163
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• 1988

This experiment was carried out to obtain the thermophilic fungus producing amylase and to investigate properties of the amylase. The selected strain, L-11 was obtained from soil in the vicinity of a hot spring and identified as Mocor sp.. And then the conditions for enzyme production in wheat bran cultures and properties of the crude enzyme were investigated. Furthermore, the enzyme was purified and the characteristics of purified enzyme were studied. The results obtained were as follows: 1. On the wheat bran medium added 80-100% water, amylase was effectively produced by the selected strain, L-11 for 48 hrs incubation at $50^{\circ}C$. 2. When the crude enzyme solution of the strain L-11 was passed through DEAE-Sephadex A-50 column chromatography, two peaks having amylase activity were obtained, and one peak was that of the main enzyme (enzyme of B peak). 3. The purified enzyme (enzyme of B peak) was recognized as single protein band on polyacrylamide disc gel electrophoresis. 4. In the hydrolysis reaction of soluble starch by the enzyme of main amylase, oligosaccharides produced at early stage were maltose and maltotriose mainly and procedure of the reaction maltose amount of maltose and glucose was increased. 5. The strain L-11 was recognized as a special strain producing ${\alpha}-amylase$ mainly and scarcely glucoamylase. 6. The optimum pH, optimum temperature, pH stability, and temperature stability of ${\alpha}-amylase$ were pH 4.0, $60-65^{\circ}C$, pH 4.0-9.0, and below$70^{\circ}C$.