• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.1021-1024
• /
• 2008

Genistein, one of the isoflavones in doenjang, is generally known to prevent various cancers, osteoporosis, climacterium, and menopause symptoms, and has better bioavailability and healthful physiological effects than its glucoside, genistin. In both traditional and commercial doenjangs, genistein content ranged from 370 to 1,510 mg/kg, however, significant amounts of genistin also existed at the level of 190 to 350 mg/kg. After treating with corn $\beta$-glucosidase, over 84% of genistin in doenjang was converted to genistein. However, physiochemical characteristics such as pH, viscosity, 2-thiobarbituric acid (TBA) value, and color were not changed significantly after corn $\beta$-glucosidase treatments. Therefore, this study shows that the improved doenjang with the increased genistein content can be produced using corn $\beta$-glucosidase.

• The Korean Journal of Food And Nutrition
• /
• v.6 no.2
• /
• pp.89-95
• /
• 1993

A Nuluk, a Korean traditional Koji for brewing, was made with wheat flour and Aspergillus oryzae L2 which had a good aroma and strong abilities In producing saccharogenic and dextrogenic enzymes. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivity of dextrogenic enzyme was improved when Nuluk was made with unsteamed wheat flour as compared with steamed one, but that of proteolytic enzyme was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of those two enzymes. The optimum ratio of water added to wheat flour for the production of those two enzymes was 28$^{\circ}C$ on the basis of wheat flour, The productivity of saccharogenic enzyme was enhanced when the Nuluk was molded after 20 hours of precultivation, but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36$^{\circ}C$ and 28$^{\circ}C$, respectively.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.3
• /
• pp.265-270
• /
• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.7
• /
• pp.264-287
• /
• 1997

This study is focused on the financial analysis of the tourist hotel in seoul. One is founded the superior hotel in seoul, Korea, and the inproved financial options to operate effectively the tourist hotel. To attain the objective, this study approached analysis techniques such as Cost Analysis, Capacibility Analysis to get out of debt, and Profits Analysis. Lotte hotel is founded the most effective operation. The hotel is operating at the high of level in cost controll, capacibility to get out of debt. Also, Renaissance hotel can be the most efective operation though the adjustion of cost controll, capacibility to get out of debt. In this regard, the results of this study are important at the improved hotel management of the other remaining hotels.

• Korean Journal of Food Science and Technology
• /
• v.18 no.2
• /
• pp.93-97
• /
• 1986

Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solution of soy protein resulted in improvement of the noodle's cooking quality.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.910-916
• /
• 2009

Present work was focused on the influence of methylcellulose (MC) on steady rheology of wheat gliadin solution and the properties of glycerol plasticized gliadin films. The presence of MC below 0.99 wt% improved viscosity and flow activation energy of the 10 wt% gliadin solution significantly. In the casting films containing 0.2 g glycerol/g dry protein, the MC component aggregated in the gliadin matrix. The blend films containing less than 7.7 wt% MC exhibited higher Young's modulus (E) and tensile strength (${\sigma}_b$) and lower elongation at break (${\epsilon}_b$) in comparison with the pure gliadin film, which was related to the intermolecular interaction between MC and gliadins, the brittle fracture of the aggregated MC component, and the increase in glass transition temperature ($T_g$) of the gliadin phase. Increasing MC content led to a slight increase in water vapor permeability (WVP) without significant influence on the moisture absorption (MA).

• Journal of Microbiology and Biotechnology
• /
• v.11 no.2
• /
• pp.193-198
• /
• 2001

Preparation of antibacterial biopolymer film which is suitable for food packaging film was investigated using K-carrageenan as a base material. K-Carrageenan showed good biodegradability and film-forming characteristic but poor mechanical properties under humid condition. Also, various bacteria grew well on its surface. The poor mechanical properties could be improved by mixing with alginate at a 1:1 ratio and crosslinking with $CaCl_2$ solution. Antibacterial property coul be provided by modifying the K-carrageenan film surface with acrylic acid plasma followed by ion-exchange with $Ag^+$ ions. Such prepared film still showed good biodegradability by various fongi.

• Journal of Nutrition and Health
• /
• v.26 no.2
• /
• pp.174-181
• /
• 1993

This study was performed to evaluate the effects of high supplementary diet of vitamins, minerals, and polysaccharides on enhancing immunity and preventing from cancer in patients with hepatocellular carcinoma(hepatoma). Dietary therapy for patients was performed with dried yeast, wheat germ. Gonoderma extract, and vegetable juice. The vegetable juice was made of fresh green edible vegetables. Ten patients of total 30 patients were considered as improved state in tumor sizes, AFP, or symptoms. Most of patients complained of weight loss, fatigue, indigestion, anorexia before dietary therapy, but most of symptoms disappeared after dietary therapy. There was no significant side effects because of dietary therapy except for occasional slight diarrhea.

• Elastomers and Composites
• /
• v.37 no.3
• /
• pp.192-194
• /
• 2002

Polyester cord yarns have been treated in an atmospheric-pressure nitrogen plasma reactor in order to enhance their adhesion to rubber. A thin layer or the plasma was generated in the close vicinity of the yam surface using various types or surface discharge. To assess the effect of the plasma treatment on fiber surface properties, the cord thread/rubber matrix adhesion values measured using the untreated and threads cord threads were compared. The static and dynamic adhesion of the cord thread to rubber was characterized by using the standard Henley test. The dynamic adhesion values for the reference and plasma treated fiber were $7,3{\pm}1,2\;N$ and $83,5{\pm}3,5\;N$. The surface properties were investigated by scanning electron microscopy, infrared spectroscopy and electron spin resonance spectroscopy. It is concluded that both polar group interactions and increased surface area of the fibers are responsible for the improved adhesive strength.

• Food Science and Preservation
• /
• v.10 no.1
• /
• pp.32-36
• /
• 2003

Quality stability of the dried layer Porphyra tenera depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and chlorophyll degradation. Major fatty acids of dried layer were 45.7％ eicosapentaenoic acid and 13.6% palmitic acid. Quality stability was increased in order of darkness, incandescent and fluorescent increased sharply with the decrease of water activity and temperature, and also improved by the packaging material with strong barriers of water vapor, oxygen and light.