• Food Science of Animal Resources
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• v.36 no.1
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• pp.61-67
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• 2016

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1261-1261
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• 2001

Mixed feeds and their components are a very diverse matrix compared to other agricultural products worked on with NIRS classically. On a database of mixed feeds and their components (n=2.500) universal PLS calibrations and “local” calibrations were compared. The results from validation (n=600) show the potential of the calibrations and their limitations. Crude protein, crude fiber, crude fat, sugar and starch are predicted with SEPs of 0.6%, 1%, 0.3%, 1% and 1.5%, respectively. Ash content of 15% and more in several mixed feeds or components as well as rare components limit the use of NIRS for routine analyses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.614-620
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• 2003

Mulberry, Morifolium leaves and fruits, Lycii fructus, and Panax ginseng have been known to maintain normal blood sugar levels in folk medicine. Here we investigated the effects of coated rice (Sodangmi$^{TM}$) with these herb extracts to diabetes mellitus patients. Alloxan-induced diabetic mice (80 mg/kg bw, i.v.) separated into 4 groups. 2 groups received the mixed extracts of these plants (Sodans Extract$^{TM}$) orally everyday for 4 weeks. Positive control received Alloxan except Sodans Extract$^{TM}$. Negative control received neither Alloxan nor Sodang Extract$^{TM}$. Blood sugar levels, volume of water consumed, body weights of each group were measured and compared. Blood sugar levels in the Alloxan and Sodang Extract$^{TM}$-received groups got close to normal levels on 4th week after starting the experiments. Volume of water consumed also showed similar pattern. Blood sugar levels in positive control remained high through the experimental periods. Body weights in positive control remained low, but those in the extracts-received groups recovered to normal levels. The clinical trials for both of healthy volunteers and diabetes mellitus patients also showed Sodangmi$^{TM}$ could control blood sugar level. The blood sugar level decreased since 3rd week after starting to receive Sodangmi$^{TM}$, and the difference between the blood sugar level before and after the meal was decreased significantly by receiving Sodangmi$^{TM}$. From these results, we suggest that the functional rice with herb extracts could be used as a new alimentotherapy for diabetes mellitus patients.llitus patients.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1217-1223
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• 2003

This study was carried out to understand the effects of Bambusae Caulis in Liquamen manufactured by different production process mixed with Silk Worm Powder on blood sugar in the db/db mice. Refined Bambusae Caulis in Liquamen D(L-BCL.D and H-BCL.D) manufactured by low or high temperature production process and original Bambusae Caulis in Liquamen producted by Hanlim pham Co. (BCL) and Silk Worm Powder were used. The effects of L-BCL.D+Silk Worm Powder, H-BCL.D+Silk Worm Powdr and BCl+SWP were observed in terms of blood sugar, creatinine, BUN, GPT in db/db mice. The amount of glucose was significantly decreased (P < 0.01) in the expremental groups compared with the control. The amount of Creatinine did not show any differences among four groups. The amount of blood urea nitrogen observed significant decrease in the case of BCL group. The amount of GPT did not show any differences among four groups.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.113-118
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• 1995

A preferable mixing ratio of a six-vegetable juice was suggested in this study. The vegetables used for preparation of mixed vegetable juice were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery (Cy) and dongchimi(Di). The characteristics of pH, titratible acidity, reducing sugar, turbidity, solids, color and acceptability were compared to determine the mixing ratio. The vegetables showed a wide ranHe of pH of 3.70-6.01, acidity of 28.92 uv~74.40 nd and reducing sugar of 1.20ft~ 12.69fo. Celery juice showed the higest suspension stability and "b" value and the lowest values in Hunter "L" and "a" values among the 6 vegetable juice. The preferable mixing ratio of two-vegetable juice selected were Ct-Di(1 : 4), Cg-Pr(1 : 3) and Cr-Cy(3 : 1). From the various ratio of the three of biary mixtures of Cg-Pr(1 : 3): Ct-Di(1 : 4): Cr-Sy(3 : 1), two ratio of 5.0 : 2.5 2.5(V-6A) and 6.0 : 2.0 : 2.0(V-6B) were suggested as the most prefered six-vegetable juice. Pear, dongchimi and cucumber were found to be influential on the preference. The pH and titratible acidity of the two juices with different ratios were in the range of 4.92~4.98 and 36.g∼37.4 ml, respectively.

• Journal of the Korean Magnetic Resonance Society
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• v.22 no.3
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• pp.54-63
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• 2018

Nymphaea tetragona, also known as waterlilies, is aquatic plant in the family of Nymphaeceae. Three flavonoids(3, 4, and 5) and one mixed flavonoids were separated from this plant. The mixed flavonoid consisted of two flavonoids; a well-known quercetin(1) and a new natural flavonoid(2). The latter also has two chiral centers and their configurations were established by ROESY experiment. Two glycoflavonoids were determined as isoquercetin and quercetin-3-O-${\beta}$-xyropyranosyl-($1{\rightarrow}2$)-${\beta}$-galactopyroside. The $^1H$ NMR spectra for 4 and 5 dissoloved in $DMSO-d_6$ solvent showed resonance proximity and and severely overlap in the glycoside region, hindering the determination of the configurations of the stereogenic centers of the sugar moieties. This problem was solved through the spin simulation. Here, the exact NMR parameters for the sugar moieties of 4 and 5 were listed.

• The Plant Pathology Journal
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• v.36 no.4
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• pp.364-377
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• 2020

Sugarcane is an important sugar crop contributes more than 80% of world sugar production. Mosaic, leaf fleck, and yellow leaf (YL) are the major viral diseases affecting sugarcane, amongst YL occurrence is widely reported in all the sugarcane growing countries. It is caused by Sugarcane yellow leaf virus (SCYLV) and detailed works were done on complete genome characterization, transmission, and management. However, in countries like Egypt, South Africa, Cuba, Mauritius and Hawaii, the disease was reported to the cause of sugarcane yellow leaf phytoplasma (SCYP) and/or SCYLV as single/combined infections. Hence, we have investigated in detail to identify the exact Candidatus phytoplasma taxon associated in Indian cultivars affected with YL. The sequencing results and the restriction fragment length polymorphism pattern of the PCR products using the universal phytoplasma primers confirmed presence of sugarcane grassy shoot (SCGS) phytoplasma (16SrXI group) in the YL-affected plants. Mixed infection of SCYLV and SCGS phytoplasma was estimated as 32.8% in YL affected plants. Evolutionary genetic relationship between SCYP and SCGS phytoplasma representatively taken from different countries showed that SCYP from South Africa and Cuba were diverged from others and had a highest similarity with SCGS phytoplasma. Although we wanted to identify SCYP from YL affected Indian sugarcane cultivars, the study clearly indicated a clear absence of SCYP in YL affected plants and we found SCYLV as the primary cause for the disease.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.155-159
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• 2006

Models capable of predicting the product quality of mixed apple and carrot retentates (MACR) have been developed using response surface methodology and used to characterize the effects of processing conditions including average transmembrane pressure (ATP), temperature, and blend ratio. Color, soluble solids, total sugar, vitamin C, acidity, turbidity, and viscosity were used to assess the product quality following the ultrafiltration (UF) process. $L^*-value$ decreased with increased ATP, but the value was not affected by changes in temperature. Blend ratio also greatly influenced the $L^*-value$. Redness ($a^*-value$), on the other hand, was less affected by temperature and ATP. As the ATP and temperature increased, yellowness increased gradually. Soluble solids contents appeared to decrease gradually as the ATP increased for all blend samples, but the effect of temperature seemed to be less. Total sugar content was more affected by temperature than ATP. In general, samples containing 75% carrot had higher amounts of vitamin C regardless of processing conditions. Changes in acidity were also complex and appeared to respond to interactions among ATP, temperature, and blend ratio. Turbidity increased for all samples as both ATP and temperature increased. The higher the amount of carrot in the blend samples, the higher values for turbidity. Although the changes were small, viscosity appeared to increase as the ATP and temperature increased during UF.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.