• 원예과학기술지
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• 제31권3호
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• pp.269-274
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• 2013

To further our understanding of sugar accumulation in 'Shiranuhi' mandarin [(C. unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulate], we investigated the patterns of sugar uptake in juice sacs exposed to different concentrations of sucrose, fructose and glucose in vitro. Data was also collected on the change in weight and shape of the in vitro juice sacs over time. Soluble solids content, sugar content and acidity content were highest at 20% sucrose, fructose and glucose solution content; while fructose content was highest at 5% sucrose concentration. Furthermore, the juice sac's fresh weight was highest at 5% sucrose and lowest at 20% fructose content. The shape of the juice sacs also differed in different sugar concentration and type. Overall, sucrose, fructose and glucose content in juice sacs increased with the sugar concentration. These results suggest that sugar translocation into juice sacs is actively induced by high sugar concentration in the medium. Thus, it can be concluded that sugar and acid accumulation in juice sacs increased with sugar concentration in vitro culture.

• Food Science and Biotechnology
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• 제18권4호
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• pp.861-866
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• 2009

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeria monocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11, respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500 MPa for less than 10 min at $30^{\circ}C$. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juice were reduced by more than 6 log CFU/mL during the come-up time. Compared to orange and tomato juices, milk showed a considerable baroprotective effect against S. enterica and L. monocytogenes. At 300 MPa, the D values for S. enterica in milk, orange juice, and tomato juice were 0.94, 0.41, and 0.45 min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min, respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes in orange and tomato juices. Therefore, these results might provide more useful information for designing the entire high hydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.

• Applied Biological Chemistry
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• 제41권1호
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• pp.1-5
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• 1998

향신료중에서 항균성 물질을 찾고자하는 연구의 일환으로 검정균의 생육에 대한 항생제와 보존료의 영향을 조사하였고, 마늘즙과 생강즙이 미생물의 생육에 어떠한 영향을 미치는 가를 조사하였다. 마늘즙은 세균과 효모 및 곰팡이에 대해 항균활성을 나타내는 반면, 생강즙은 세균과 효모에 대하여는 항균활성을 나타내지 않았다. 마늘즙의 균증식 억제작용은 마늘즙의 농도에 따라서 증가하였으며, 비증식 생장속도를 조사한 결과, 마늘즙의 항균 효과는 세균보다 효모에서 월등하게 높았다.

• Journal of Nutrition and Health
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• 제34권4호
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• pp.375-383
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• 2001

This study was performed to investigate the effects of dried powder and juice of Aster scaber on lipid metabolism and antioxidative capacity in rats. Twenty one male Sprague-Dawley rats weighing 170.9$\pm$15.1g were blocked into 3 groups according to body weight and raised for 4 weeks with diets containing 5%(w/w) dried powder and juice from the same amount of Aster scaber. Food intake, body weight gain, food efficiency ratio and organ weights were not different among all the experimental groups. On lipid metabolism, both dried powder and juice supplementation decreased plasma total lipid, triglyceride(TG), total cholesterol and liver cholesterol levels by increasing fecal lipid excretions. Plasma thiobarbituric acid reactive substance(TBARS) concentrations were significantly decreased in dried powder and juice groups, whereas liver TBARS concentrations were not affected by experimental diets. Red blood cell(RBC) superoxide dismutase(SOD) activities were significantly increased by dried powder and juice supplementation, while activities of other antioxidative enzymes in RBC and liver were decreased or showed no changes. In conclusion, both Aster scaber dried powder and juice had the effects on lowering lipid levels by increasing fecal lipid excretions, and inhibiting of plasma lipid peroxidation in animals and the effects of juice were higher than that of dried powder. (Korean J Nutrition 34(4) : 375-383, 2001)

• 한국균학회지
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• 제26권2호통권85호
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• pp.281-286
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• 1998

Ganoderma lucidum이 생산하는 polygalacturoanse(endo- 및 exo-polygalacturoanse)를 이용하여 과즙청징 효과를 검토한 결과에 endo-polygalacturoanse에 의해서만 과즙청징을 이를 수 있었으며, 과즙청징을 위한 endo-polygalacturoanse의 반응 최적 온도는 $40^{\circ}C$이었고, 과즙 5 ml 당 약 4 unit의 endo-polygalacturoanse를 첨가 하였을 때 60분에 거의 청징되었다. 그리고 polygalacturoanse의 효소원으로는 영지버섯 균사체 배양 여액이나 ammonium sulfate 분획물을 이용하는 방안이 가장 효율적일 것으로 생각되었다.

• 한국식품영양과학회지
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• 제30권1호
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• pp.6-13
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• 2001

The study was conducted to investigate the effect of the browning inhibitors such as PVPP(polyvinylpoly-pyrrolidone), A.A.(ascorbic acid) on nonezymatic browning factors [free sugar, total amino acid, organic acid, A.A., HMF (hydroxymethylfurfural)] and enzymatic browning factors [PRO (polyphenoloxidase) activity, polyphenol compounds] in concentrated apple juice during 90 days storage. Considering color value (L value, $\Delta$E), absorbance at 420 nm, concentrated apple juice during 90 days storage. Considering color the effect of browning inhibition. According to the storage period, the changes of nonenzymatic factors in concentrated apple juice added with browning inhibitors were similar to those in control (concentrated apple juice without browning inhibitors), which were the decreased of sucrose(0.24~0.35% at 90 days), the slight increase of glucose and fructose, the decrease of total amino acid (530.4~573.1 mg/10g at 90 days), same value of A.A. at 90 days (38.5~78.6 mg/100g), and the increase of HMF (27.8~30.6 mg/100g at 90 days). On the contrary, enzymatic browning factors were significantly inhibited in concentrated apple juice added with PVPP, judging from the slow increase of PRO activity and the significant decrease of initial value in polyphenol compounds (especially chlorogenic acid). These results suggest that PVPP plays an important role as enzymatic browning inhibitor, that is, a scavenger of polyphenol compounds by adsorption in concentrated apple juice.

• 한국지역사회생활과학회지
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• 제26권4호
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• pp.707-716
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• 2015

To evaluate the effects of cherry silverberry (Elaegnus multiflora) juice on sulgidduk, rice cakes were prepared using different quantities of cherry silverberry juice (0%, 33%, 66%, and 100%). The pH level of the control group was higher than that of other groups with cherry silverberry juice. The moisture content of the control group was higher than that of other groups with cherry silverberry juice. In terms of color, the L-value were significantly higher in the control group than in other groups, whereas the a-value and the b-value were significantly lower in the control group than in other groups (p<0.001). The hardness, springness, gumminess, and chewiness of the control group showed the lowest values. Preferences for the appearance, texture, flavor, and overall acceptability of sulgidduk with 66% and 100% cherry silverberry juice were higher than those for other groups. These results suggest that cherry silverberry juice can increase the acceptability of sulgidduk and that 66-100% cherry silverberry juice may be appropriate for making sulgidduk.

• 한국식품영양학회지
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• 제17권3호
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• pp.272-277
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• 2004

복분자즙을 밀가루에 0%, 5%, 10%, 15%, 20% 첨가하여 제조한 반죽의 리올로지와 식빵의 품질 특성을 조사하였다. RVA상의 최고 점도 및 최종 점도는 대조구에 비해 복분자즙의 첨가량이 증가함에 따라 증가하였다. 파리노그래프상의 수분 흡수율 및 반죽의 저항도는 복분자즙 첨가량이 증가함에 따라 증가하였으나 반죽의 형성시간과 안정성은 반대로 복분자즙의 첨가량에 따라 감소하는 경향을 나타내었다. 복분자즙을 첨가하여 제조한 식빵의 텍스쳐를 측정한 결과 경도, 검성,씹힘성 등은 복분자즙의 첨가량이 증가할수록 유의적으로 증가하였으나 응집성은 유의적인 큰차이를 보이지 않았다. 복분자즙을 첨가하여 제조한 식빵의 관능검사 결과 20% 첨가구가 모든 항목에서 가장 양호한 것으로 나타났다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.733-739
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• 2013

This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.

• 한국식품조리과학회지
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• 제28권5호
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.