• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.425-431
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• 2019

Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 29.7 to $293.4{\mu}g/100g$, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, $293.4{\mu}g/100g$). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= -0.1) during the entire of study.

• Korean Journal of Plant Resources
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• v.11
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• pp.121-121
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• 1998

• Korean Journal of Plant Resources
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• v.11
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• pp.122-123
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• 1998

• Proceedings of the Plant Resources Society of Korea Conference
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• 1998.10a
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• pp.121-121
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• 1998

• Proceedings of the Plant Resources Society of Korea Conference
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• 1998.10a
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• pp.122-123
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• 1998

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.151-164
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• 1994

This research was conducted to survey kinds and frequencies of side dishes served in commercial Korean style restaurant in some part of Korea. The results were summerized as follows: 1. The average number of side dishes in Tang(Korean soup) was 3.3 that is Bae-chu Kimchi. Si-Kum-chi namul, Moeng-ran jeot and O-jing-o jeot in ordering frequencies. 2. In Chigae(stew) and Pi-bim bab(mixed rice including Sot bab) the average number of side dishes was about 4 Jungol and that of Jim was from 3 to 5 and the kinds of side dishes were variety of menu items. 3. Meons (noodles) were served with 1 or 2 kinds of side dishes those based of Bae-chu Kimchi and added 1 Kind of side dish. 4. Han-jeong-sik (Korean style full course meny) was served with 16 kinds of side dishes averge it was consisted of Bab(steamed rice) side dishes such as U-gu-zi guk(vegetable soup) Deun-jang chigae (fermented soy stew) Hong-o jim (fish stew) Go-sa-ri namul Pulgogi Ho-bak jeon, Beon-sut bokum Yuk hoi Bae-chu kimchi Mung-ran jeot Sae-u tuikim and Gam-ja tuikim in ordering frequences.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.480-494
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• 2000

The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%) , the east coast circle(21.0%) , the middle west circle(21.7%), and the south city circle(29.0%). The performence degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongj in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumkin, golbangiguk, yakga and potato in order.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.32-38
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• 2003

Seventy percent ethanolic extracts from commercially available 13 legumes were made to investigated their antioxidative activities by determining the reducing power, inhibitory effect on lipid peroxidation, scavenging activity against both superoxide radical and hydroxyl radical, together with inhibitory activity toward mitomycin C-induced oxidative damage of DNA. High level of reducing powers were detected in Yepat, Sokpiri, Yuweol-bean and Jeokdu. Inhibitory effects on lipid peroxidation were found ubiquitously in all extracts examined when employing the linoleic acid autoxidation system, whereas, only 3 legumes, Yepat, Namul-bean and Jeenuni-bean, were revealed marked inhibition in rabbit erythrocyte-ghost membrane lipid peroxidation system. Yepat, Namul-bean, Jeokdu and Jeenuni-bean showed great scavenging activities on superoxide radical, on the other hand, high level of hydroxyl radical scavenging activities were demonstrated in Sokpiri, Chungtae, Yepat and Jebi-bean. Ubiquitous inhibitory effects on mitomycin C-induced oxidative damage on DNA were found in all extracts tested, Among them, however, Yepat, Jeenuni-bean, Namul-bean, Nokdu and Jeokdu showed the higher level of inhibition. Taken together, we could assign Yepat, Jeokdu, Jeenuni-bean and Sokpiri, for the legume species highly functional on overall antioxidative activity.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.369-377
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• 2014

Obesity increases oxidative stress, which could contribute to the development of insulin resistance and hyperglycemia. The purpose of this study was to investigate the hypoglycemic and antioxidant effect of sanchae-namul (SN) in mice with diet-induced obesity. Five-week-old male C57BL/6J mice were fed a basal or high-fat and high-sucrose (HFHS) diet with or without 3% freeze-dried SN powder composed of chamnamul, daraesoon, miyeokchwi, bangpung namul, and samnamul for 12 weeks after a 1-week adaptation. After sacrifice, serum glucose and insulin were measured and the homeostasis model assessment for insulin resistance (HOMA-IR) was determined as well. Hepatic lipid peroxidation, glutathione (GSH), and activities of the antioxidant enzymes were determined. SN given at 3% of the total diet did not significantly influence body weight and food intake in mice fed the HFHS diet. Serum glucose and insulin levels, as well as HOMA-IR values, were significantly lower in the SN group than those in the HFHS group. Thiobarbituric acid reactive substances (TBARS) levels in the liver were decreased significantly in the SN group compared with those in the HFHS group. SN significantly increased the GSH levels and the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the liver compared with those in the HFHS group. Overall, these findings suggest that SN may be useful in alleviating insulin resistance and hyperglycemia in mice fed HFHS diet; further, the improvement of insulin resistance could partly occur by reducing the oxidative stress.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.