• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.242-250
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• 2006

The purpose of this study was to identify tourist product factor combinations which confer the highest utility to tourists and to establish the relative importance of factors in terms of their contribution to total utility across gender. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. $X^2$ analysis, Conjoint model, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way anova analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well across gender. Second, it was found that total respondents and three clusters regarded taste price as the very important factor across gender. Third, it was found that the male and female tourists most preferred product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the male tourists most preferred simulation product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. The female tourists most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. Finally, the results of the study provide some insights into the types of effective product designs that can be successfully developed by marketers.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.21-27
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• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.414-419
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• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.235-235
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• 2017

Chromium (Cr) toxicity is hazardous to the seed germination, growth, and development of plants. ${\gamma}$-Aminobutyric acid (GABA) is a non-protein amino acid and is involved in stress tolerance in plants. To investigate the effects of GABA in alleviating Cr toxicity, we treated eight-d-old mustard (Brassica juncea L.) seedlings with Cr (0.15 mM and 0.3 mM $K_2CrO_4$, 5 days) alone and in combination with GABA ($125{\mu}M$) in a semi-hydroponic medium. The roots and shoots of the seedlings accumulated Cr in a dose-dependent manner, which led to an increase in oxidative damage [lipid peroxidation; hydrogen peroxide ($H_2O_2$) content; superoxide ($O{_2}^{{\cdot}-}$) generation; lipoxygenase (LOX) activity], MG content, and disrupted antioxidant defense and glyoxalase systems. Chromium stress also reduced growth, leaf relative water content (RWC), and chlorophyll (chl) content but increased phytochelatin (PC) and proline (Pro) content. Furthermore, supplementing the Cr-treated seedlings with GABA reduced Cr uptake and upregulated the non-enzymatic antioxidants (ascorbate, AsA; glutathione, GSH) and the activities of the enzymatic antioxidants including ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), glutathione reductase (GR), glutathione peroxidase (GPX), superoxide dismutase (SOD), catalase (CAT), glyoxalase I (Gly I), and glyoxalase II (Gly II), and finally reduced oxidative damage. Adding GABA also increased leaf RWC and chl content, decreased Pro and PC content, and restored plant growth. These findings shed light on the effect of GABA in improving the physiological mechanisms of mustard seedlings in response to Cr stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.1008-1013
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• 1994

To develope naatural food preservatives, ethanol and water extracts were prepared from the leaf mustard (Brassica juncea Coss.) and antimicrobial activities were examined against 15 microorganisms which were food borne pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited anitmicrobial activities for the microorganism tested, especially, minimum inhibitory concnetrations exhibited antimicrobial activities for the microorganism tested, especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus natto were as low as 10mg/ml. MIC of water extract was 40-60mg/ml for bacteria and yeast. The ethanol extract showed the antimicrobial activity by 3~6 times higher than the water extract. Antimicrobial activity of the ethanol extract was not destroyed by the heating at $121^{\circ}C$ for 15 min and not affected by pH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of Life Science
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• v.29 no.12
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• pp.1364-1370
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• 2019

The anti-oxidant activity, sinigrin content, and sensory evaluation of frying batter treated with Dolsan leaf mustard powder (DLMP) were investigated. These endpoints were measured in the control sample (batter without DLMP) and seven other batters with the addition of DLMP in the following quantities: 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3), and 0.3 g (S-4, S-5, S-6, and S-7 with different amounts of red pepper powder). The acid value (AV) and peroxide value (POV) were low in the S-4 and S-5 batters; the total polyphenol content was 190.97 mg GAE/g in the control sample and 721.17 mg GAE/g in S-4; and the total flavonoid content of S-6 was 67.82 mg QE/g which was higher than that of the control sample. The anti-oxidant activity was measured by EDA, ABTS, and FRAP assays and was seen to rise as the amount of DLMP increased. Moreover, sinigrin content was higher in S-4, S-5, S-6, and S-7 than in the control, S-1, S-2, and S-3, and there were no significant differences among S-4 to S-7 when just 0.3 g of DLMP was added. Sensory evaluation showed that color, flavor, taste, texture, and overall acceptability values were significantly higher in S-4 and S-5, and that there was no significant difference across the samples. The addition of DLMP is therefore expected to increase the anti-oxidant activity of frying batter which would be effective in improving the storage and quality of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.1014-1019
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• 1994

To develope natural food preservatives, ethanol extract was preapred from the leaf mustard (Brassica juncea Coss) and antimicrobial activities were examined against 12 microorganisms which were food borne pathogens and/or food poisioning microorgaism and food-related bacteria and yeasts. The most active animicrobial concentration of the ethanol extract for most Gram positive microorganisms, Gram negative microorganisms, and lactic bacteria and yeasts was found to be 10, 20 and 40 mg/ml, respectively. when tested by a dose-response manner. Growth of Escherichia coli and STaphylococcus aureus were completely inhibited 4 hours after the addition of more than 20mg/ml of ethanole ethanol extract to the logarithic phase. Scanning electron icrographs of E. coli and Staph, aureus treated with ethanol extrract exhibited morphological changes, including the irregularly contracted cell surface of E. coli and expanded ellipsoidal shape of the Staph. aureus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.785-790
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• 2004

Kimchi is well known as a traditional Korean food containing various antioxidative compounds and it has been demonstrated that dietary kimchi inhibit the tissue oxidation and aging in many related studies. Ultraviolet B (UVB) radiation is the most potent among the many related factor to skin photo-aging. This experiment is designed to elucidate the inhibitory effect of solvent fractionation of various kimchi on UVB induced oxidation and erythema formation. Among solvent fractions, phenol content mostly existed in dichloromethane / ethylacetate fraction of buchu kimchi, dichloromethane fraction of Korean cabbage kimchi and ethylacetate / dichloromethane fraction of mustard leaf kimchi. Free radical scavenging activities were higher in dichloromethane and ethylacetate fraction from buchu kimchi, dichloromethane fraction from Korean cabbage kimchi, and ethylacetate fraction from mustard leaf kimchi. When the damage of photo-oxidation by UVB irradiation was tested in the presence of solvent fractions of kimchi, dichloromethane / ethylacetate fraction of buchu kimchi, ethylacetate fraction from Korean cabbage and from mustard leaf kimchi showed the higher protective activities than others. The erythema formations which were induced by UVB irradiation were decreased in solvent fractions of kimchi that hate higher antioxidant activities. In conclusion, kimchi solvent fractions having antioxidant compounds mostly inhibited photo-oxidation and erythema formation by UV-irradiation, therefore kimchi consumption can retard skin aging due to the presence of antioxidative compounds.