• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.633-644
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• 2020

Rice paper is an element of Vietnamese cuisine that can be used to wrap vegetables and meat. Rice and starch are the main ingredients of rice paper and their mixing ratio is important for quality control. In a commercial factory, assessment of food safety and quantitative supply is a challenging issue. A rapid and non-destructive monitoring system is therefore necessary in commercial production systems to ensure the food safety of rice and starch flour for the rice paper wrap. In this study, fluorescence hyperspectral imaging technology was applied to classify grain flours. Using the 3D hyper cube of fluorescence hyperspectral imaging (fHSI, 420 - 730 nm), spectral and spatial data and chemometric methods were applied to detect and classify flours. Eight flours (rice: 4, starch: 4) were prepared and hyperspectral images were acquired in a 5 (L) × 5 (W) × 1.5 (H) cm container. Linear discriminant analysis (LDA), partial least square discriminant analysis (PLSDA), support vector machine (SVM), classification and regression tree (CART), and random forest (RF) with a few preprocessing methods (multivariate scatter correction [MSC], 1^st and 2^nd derivative and moving average) were applied to classify grain flours and the accuracy was compared using a confusion matrix (accuracy and kappa coefficient). LDA with moving average showed the highest accuracy at A = 0.9362 (K = 0.9270). 1D convolutional neural network (CNN) demonstrated a classification result of A = 0.94 and showed improved classification results between mimyeon flour (MF)1 and MF2 of 0.72 and 0.87, respectively. In this study, the potential of non-destructive detection and classification of grain flours using fHSI technology and machine learning methods was demonstrated.

• Journal of Aquaculture
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• v.7 no.3
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• pp.135-150
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• 1994

For the effective seedling production of the sweetfish, Plecoglossus altivelis, dietary value of live food in the growth and survival rate of the larvae was examined. To investigate dietary value of three types of rotifers (L-type, S-type, Us-type rotifer) for the sweetfish larvae, the larvae were fed with alone or mixed with each type and with mixtures of two or three types. Although the survival rates of the larvae fed different types of rotifers were not significantly different among them, the larvae fed a mixture of three types of rotifers showed the highest growth significantly. A feeding trial was conducted to determine the effect of the dietary values of rotifer and Artemia nauplius enriched with Chlorella ellipsoidea, $\omega-yeast$, spray-dried Spirulina platensis, and Super Selco for the sweetfish larvae. The dietary values of rotifer and Artemia nauplius enriched with Super Selco mixed with spray-dried S. platens is were distinctly improved for the survival rate and growth of the larvae. With regard to effect of the green water with Chlorella ellipsoidea, spray-dried Spirulina platensis, and the addition of photosynthetic bacteria (Rhodopseudomonas capsulatus), the green water with Spirulina platens is mixed with photosynthetic bacteria also enhanced the growth and survival rate of the larvae.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.181-194
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• 2001

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1, w/w) of both pine needle seasoning oil (PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to, suitable treating amount of PNSO was 2-3%(w/w) level. On organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was slickly, chewy rheology and texture were improved at PNSO treating cooked noodle. During 20-30 minutes after cooking, chewy characteristics was maintained the treating groups more than PNSO 2%(w/w). At the result, this PNSO treatin dried noodle samples were suitable at the institutional food service as well as dining hal1 for the case of large scale's kitchen work.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.220-229
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• 2010

Brewing tea with regular teapots can cause a problem in keeping the temperature of the tea. Cold weather, a cold teapot, and/or the temperature of tea leaves make tea cold, lowering the temperature of the tea leaves that can also make the flavor of the tea leaves worse. This experiment shows both the problem and the solution to the temperature problem of tea leaves. To maintain the appropriate temperature and reduce the problem, we researched and developed a special straw for tea leaves as a result of this experiment The straw consists of various filtering holes(diameter 1~2 mm) with the height of 5 mm from the very bottom of the straw. Using the straw is better to keep higher temperature, better flavor, and the smell of tea. Also, the sensory evaluation shows that the overall taste of tea is improved(p<0.05).

• Food Science and Preservation
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• v.15 no.1
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• pp.139-143
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• 2008

The potential use of Doenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28d at constant temperature $(10^{\circ}C)$. The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5 % (w/w) Doenjang (p<0.05). All data indicated that the color and taste properties of KD were improved by addition of Doenjang during fermentation.

• Food Science and Preservation
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• v.16 no.5
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• pp.675-679
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• 2009

We investigated how Germanium (Ge) application, and the application method, affected 'Niitaka' (Pyrus pyrifolia) fruit quality in a conventional orchard. Ge-treated pears weredark yellow in color, indicating appropriate maturation. Other fruit characteristics, and weight, did not significantly differ between tests and controls. Compared to controls, fruit from Ge-treated trees had more soluble solids, a lower acid content, and fewer stone cells, which reduced fruit chewiness. Ge-treated trees showed a higher Ge concentration in fruit but a lower calcium (Ca) concentration. Other fruit mineral nutrients, includingP, K, and Mg, did not differ in level between Ge-treated fruit and controls. Ge-treated fruit showed greater firmness and a heavier specific weight during 6 months of storage, compared to control fruit. Therefore, Ge treatment reduced fruit pithiness, which can be a problem in 'Niitaka' pears. Overall, there was no significant difference between Ge-treated and control fruit qualities, but a combined Ge treatment (fertilization plus foliar application plus trunk injection) slightly improved fruit quality.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.342-345
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• 2004

This study evaluated the effects of different forms of chromium supplements on serum glucose, insulin and lipid concentrations in rats. Sprague-Dawley male rats were randomly assigned to one of three dietary groups and fed AIN-76 semi-purified basal diets supplemented with 300 ppb Cr from Cr methionine (CrMet) and Cr chloride $(CrCI_3)$ or without Cr (control). By the end of the $4^{th}$ week, all rats were decapitated, blood collected, and serum glucose, insulin and lipid concentrations were determined. The CrMet and $CrCl_3$ supplementation did not affect weight gain and feed efficiency ratio. However, feed intake was significantly higher in CrMet groups than control (p < 0.05). CrMet-supplemented rats had markedly increased insulin levels (p < 0.05) compared with controls. Serum lipids were not significantly different between the control and the CrMet groups. $CrCl_3$ supplementation decreased total cholesterol and triglyceride, but the decreases were only significant for the control group. $CrCl_3$ supplementation was associated with significant decreases in total cholesterol compared with CrMet supplementation. These results indicate that CrMet supplementation is effective for increasing serum insulin, and $CrCl_32$ may improve lipid concentrations, because we observed decreased serum total cholesterol and an improved total cholesterol/HDL-cholesterol ratio (THR).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.81-86
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• 1997

Spray dried powdered juice was processed from concentrated extract of jujube(Zizyphus jujuba MILLER). Spray drying of the extract solution could not be operated to have powder product by itself over whole concentration range and required addition of some carrier or support material. The concentrated extract of 26$^{\circ}$Bx was combined with carrier material solution to have a final concentration of 30$^{\circ}$Bx, and then spray dried. Proper addition level of carrier solid for physical and flavor quality of the powder product was determined to be 1 : 1 ratio to jujube solid. Combined use of maltose and gum arabic produced the best quality product among the studied carrier materials, which were maltose, dextrin, condensed milk and gum arabic. Enzymatic treatment in extraction process could increase the yield by 13~39%, but hurt the sensory quality of powdered juice. Treatment by 0.5% pectinase(0.05 unit/ml) may be used with lesser quality change for improved yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.663-669
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• 1999

The purpose of this study was to investigate the effects of vitamin E on the histochemical change of kidney tissue in diabetic rats. Sprague Dawley male rats weighing 100$\pm$10g were randomly assigned to one normal and three STZ induced diabetic groups, which were subdivided into vitamin E free diet(DM 0E group), 40mg vitamin E per kg diet(DM 40E group) and 400mg vitamin E per kg diet(DM 400E group). Vitamin E level of normal group was 40mg per kg diet. Diabetes was exper imentally induced by intravenous injection of 55mg/kg of body weight of streptozotocin(STZ) in citrate buffer(pH 4.3) after 4 weeks feeding of experimental diets. Animals were sacrificed at the 6th day of diabetic states. The contents of thiobarbituric acid(TBARS) in kidney were increased 119%, 84% and 33% in DM 0E, DM 40E and DM 400E groups, respectively, compared to normal group. That of DM 400E group was decreased 39% compared to DM 0E group. Content of 2 microglobulin in urine in DM 0E, DM 40E, and DM 400E groups were increased by 248%, 181%, and 164%, respectively, compared to normal group. The diabetic groups showed the regressive lesion such as renal tubule, intumescence of epithelial cell, vacuolization. The results of the observation through electronic microscope showed the mitochondria shape of proximal tubule epithelial cell, irregular array, increase of ribosome, and irregular arrangement of small villosity, etc. These types of changes appeared severer in DM 0E group than in DM 400E group. These results indicate that the TBARS productions on kdney in STZ induced diabetic rats were increased, consequently those leaded to damage of renal tubule and minuteness structure. But a large quantity vitimin E supplementation was suppressed in TBARS production and improved in peroxidative damage of renal tissue so that relieved degenerative changes of renal tubule epithelial cell.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.255-261
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• 2010

Ischemic stroke, a major cause of death and disability worldwide, is caused by occlusion of cerebral arteries that, coupled with or without reperfusion, results in prolonged ischemia (hypoxia and hypoglycemia) and, ultimately, brain damage. In this study, we examined whether methanol extract of the whole plant of Cassia mimosoides var. nomame Makino that grows naturally in Korea, as well as Japan and China, and some of its fractions obtained by partitioning with organic solvents could protect human hepatocellular carcinoma cells (HepG2) under hypoxic condition by inhibiting apoptosis. We also investigated if these extracts could attenuate brain damage in a rat model of 2 hr of ischemia, generated by middle cerebral artery occlusion, and 22 hr of reperfusion. The whole extract ($100{\mu}g$/mL) maintained the cell number at more than half of that initially plated, even after 24 hr of cell culture under hypoxic condition (3% $O_2$). In the absence of the whole extract, almost all of the cells were dead by this time point. This improvement of cell viability came from a delay of apoptosis, which was confirmed by observing the timing of the formation of a DNA ladder when assessed by gel electrophoresis. Of fractions soluble in hexane, ethyl acetate (EA), butanol and water, EA extracts were selected for the animal experiments, as they improved cell viability at the lowest concentration ($10{\mu}g$/mL). The whole extract (200 mg/kg) and EA extract (10 and 20 mg/kg) significantly reduced infarct size, a measure of brain damage, by 34.7, 33.8 and 45.2.0%, respectively, when assessed by 2,3,5-triphenyl tetrazolium chloride staining. The results suggest that intake of Cassia mimosoides var. nomame Makino might be beneficial for preventing ischemic stroke through inhibition of brain cell apoptosis.