• Asian-Australasian Journal of Animal Sciences
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• v.12 no.6
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• pp.895-900
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• 1999

The aim of this study was to evaluate the effect of incorporating wet sorghum distiller's grains (WSDG) as part of their diet on the lactating performance of dairy cows. Twenty-seven Holstein milking cows were selected, all in the early lactating stage, with an average weight of 550 kg, and producing an average of 30 kg of milk daily. The cows were divided into three groups according to milk yield and lactation and were fed different total mixed rations. The diets were formulated according to NRC (1989) recommendations in three rations to (1) control diet, (2) 15% WSDG diet and (3) 30% WSDG diet. The three different diets were all formulated as iso-nitrogen and iso-energetic diets. After one week adaptation period, the experimental feeding was conducted for 8 weeks. Three ruminal cannulated cows were also examined in order to investigate ruminal fermentation of the three total mixed rations. The results showed that the milk yield, as corrected to the 4.0% fat standard, had no significant difference among the control, 15% WSDG and 30% WSDG treatment groups (p>0.05). The daily dry matter intake of the control group was higher than the other groups (p<0.05). with respect to milk composition, milk fat, milk protein and total solids, there was no significant difference among the treatment groups (p>0.05). The energy efficiency of the 30% WSDG group were significantly higher than the other treatment groups (p<0.05). Ruminal pH value showed no difference among the treatment groups (p<0.05). Ammonia-nitrogen concentration in the control group was higher than the other treatment groups (p<0.05). The concentration of total ruminal volatile fatty acid was similar in all three dietary groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Journal of the Korean Dietetic Association
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• v.22 no.2
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• pp.88-105
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• 2016

This study investigated anthropometric and biochemical characteristics, food and nutrient intakes, and changes in body mass index (BMI) of Korean middle age men (40~49 yrs). Data on BMI, anthropometric (height, weight, waist circumference, body mass index, blood pressure), and biochemical (total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, hemoglobin, GOT, GPT) characteristics, food and nutrients intakes, nutrient density, and index of nutrient quality were obtained from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES, 2001, 2005, 2011). Subjects were divided into three groups by year. Weight, BMI, and hemoglobin increased significantly by year. All anthropometric factors except height showed a positive relation with BMI by year. Consumption of barley, chinese noodle, confections, soybean milk, egg, ice cream, pizza, fried foods, banana, coffee, and raw rice wine increased significantly by year. Intake ratios of nutrients except water and fiber were over 100% of KDRI generally. INQ according to intakes of protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, and niacin per 1,000 kcal increased significantly by year. Distribution of BMI status of subjects showed a significant difference by exercise. The findings of the present study show that BMI of subjects increased by year, and intakes of all nutrients except calcium and riboflavin showed aspects of overnutrition by year. Intakes of fruits decreased while intakes of raw rice wine and coffee increased by year. Therefore, practical and systematic nutrition programs are required to maintain optimum BMI and appropriate intakes of nutrients to maintain a desirable lifestyle and improve dietary life.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.352-360
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• 2010

This study was performed to develop a Korean natural cheese with traditional medical wine, making it different from foreign natural cheese. The effects of cheese with Sasam(Codonopsis lanceolate) wine(CLW) on the quality properties during the ripening period of natural cheese were investigated. The properties investigated were growth of lactic acid bacteria, characteristics of ripening, and sensory characteristics. Four vats of cheese were made on the same day from the same tank of fresh milk. Cheese samples were prepared with CLW at 2.0%, 4.0% and 6.0% of raw milk. Changes in gross composition, viable cell counts, pH, water soluble nitrogen(WSN), non casein nitrogen(NCN), non protein nitrogen(NPN), and proteolysis during maturation were measured. Polyacrylamide gel electrophoresis(PAGE) patterns were determined with control cheese. Viable cell counts of control and CLW cheese were not significantly different. The pH of CLW cheese increased gradually during maturation, and saponin levels and levels of NPN, NCN, and WSN were higher in CLW cheeses than control cheese. For most compositional data, the 4.0% CLW cheese was most similar to the control cheese. The PAGE pattern of cheese caseins indicated that the CLW cheeses degraded more rapidly than the control cheese. Control and 2.0% CLW cheese had good sensory scores, while scores for 4.0% and 6.0% CLW cheese were lower. However, sensory data depreciated with added levels of CLW, especially at a level of 4.0% or more. Further studies on levels of CLW and processing methods are required to improve sensory quality.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.81-94
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• 2018

This review discusses the characteristics of major lignans and related studies and provides a basis for future studies. Lignans are present in various food products consumed daily, such as flaxseed and other seeds, vegetables, fruits, and beverages including coffee, tea, and wine. Lignans are natural phytoestrogens with a structure similar to that of secoisolariciresinol (Seco), mataireinol (Mat), pinoresinol (Pin), medioresinol (Med), lariciresinol (Lari), and syringaresinol, which is then converted to enterodiol (END) and enterolactone (ENL), which are mammalian lignans and the primary biologically active enterolignans, by the intestinal microflora. The associations between lignans and a decreased risk of cardiovascular disease are promising; however, they are not yet well-established, probably owing to low lignan intake in habitual Western diets. Nonetheless, these associations were more prominent at the higher doses in interventional studies. Many studies on humans and animals have reported the benefits of lignan consumption in protecting against CVD and metabolic syndrome by reducing lipid and glucose concentrations. END and ENL reportedly exert protective effects including phytoestrogenic, antioxidant, anti-inflammatory, and anticancer effects through various mechanisms. Moreover, lignans reportedly exert beneficial effects in breast, colon, and prostate cancer and osteoporosis have reported that. However, future studies are required to confirm the association between lignan and disease.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.484-491
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• 1997

The study was attempted to investigate physicochemical and biological changes that would occur during preparation of Jeungpyun (rice cake prepared with rice wine). Furthermore, the effect of soy milk and suga. addition to Jeungpyun batters on textural changes of Jeungpyun during storage was studied in relation to physicochemical properties of Jeungpyun batters. 1. As fermentation continued, PH of Jeungpyun batters droped from 6.01 to 4.36. The addition of soy milk and 10% sugar to Jeungpyun batters resulted in significantly lower PH during fermentation. The volume of the batters with soy milk were significantly larger than those without soy milk. Jeungpyun batters with soy milk showed dramatic increase in viscosity after 2 hours of fermentation and the viscosity of other groups increased after 3 and half hours of fermentation. The reducing sugar contents of Jeungpyun batters containing 20% sugar increased rapidly during first fermentation and then decreased. The reducing sugar contents of Jeungpyun batters containing 10% sugar increased gradually during first fermentation and then rapidly increased after addition of 10％ sugar during 3rd fermentation. 2. Sensory evaluation results demonstrated that hardness of Jeungpyuns increased and tenderness, springiness, moistureness, overall acceptability decreased during storage of 4 days at 4$^{\circ}C$. QTS data showed that hardness, gumminess, chewiness of all the groups increased and adhesiveness decreased during storage. Both of sensory evaluation and QTS data demonstrated that addition of soy milk and separate addition of sugar at first and furing 3rd fermentation period induced slower changes in textural properties in Jeungpyuns during storage.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.

• Toxicological Research
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• v.31 no.3
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

• Speech Sciences
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• v.7 no.1
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• pp.65-75
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• 2000

The present study attempted to determine the effect of olfactory stimulation on word retrieval deficit in Korean aphasics. Eleven nonfluent and 9 fluent aphasic patients served as subjects. The 20 subjects' age ranged from 14 to 65 with the mean of 43.0 (SD: 17.6). A neurologist examined them and diagnosed that they had no visual, auditory, and olfactory impairment. The study consisted of 2 experiments: Experiment I included visual stimulation while experiment II included visual and olfactory stimulation. The subjects were presented with 19 pictures for them to name in the experiment I, whereas they were exposed to the 19 pictures along with the corresponding olfactory stimulus in the experiment II. The 19 items included soy sauce, chilly pepper, Kimchi, chewing gum, cigarette (smoked), soybean paste, lemon, banana, alcohol (wine), apple, fish, vinegar, cuttlefish (dried), milk, rose, sesame oil, melon, coffee, and perfume. The results were as follows: First, olfactory stimulation tended to improve aphasics' word retrieval deficit although the improvement was not statistically significant. Second, the nonfluent aphasics seemed to take more advantage from olfactory stimulation compared to the fluent aphasics. Third, olfactory stimulation (olfactory + visual) did not produce a different naming performance compared to visual stimulation in the pre- and post-test when the pre- and post-test was composed of naming tasks through auditory + visual stimulation. Fourth, the fluent aphasics performed better with unpleasant olfactory stimulus while the nonfluent aphasics performed better with pleasant olfactory stimulus.