• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.578-583
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• 2000

To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.358-364
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• 2004

This study was conducted to examine the effects of Jeot-kal and chitosan on the physicochemical characteristics and hardness during onion Kimchi fermentation. The onion Kimchi was stored at 4${\pm}$1$^{\circ}C$ for 42 days. The study results were as follows. The pH of control onion Kimchi and the experimental groups was in the range 5.30∼5.80. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the four kinds of onion Kimchi was increased. The reducing sugar content was maximized at 4 days of fermentation after which it decreased gradually as the fermentation processed. The ascorbic acid content of control onion Kimchi and the experimental groups was increased rapidly at 21 days and then decreased. The hardness of onion Kimchi measured instrumentally was higher in onion Kimchi treated with the salt-fermented Toha jeot juice than in control onion Kimchi.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.241-248
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• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• Horticultural Science & Technology
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• v.17 no.2
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• pp.123-126
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• 1999

Effects of garlic juice (GJ), ethanol- (GJAE) and ethyl ether extract of garlic juice (GJEE), onion juice (OJ) and ethanol extract of onion juice (OJAE), garlic juice+Merit Blue (GJ+MB), ethanol extract of garlic juice+Merit Blue (GJAE+MB), onion juice+Merit Blue (OJ+MB), ethanol extract of onion juice+Merit Blue (OJAE+MB), and Merit Blue (MB) on budbreak, flowering, and maturity of plastic house-grown 'Daebong' grapes (Vitis labruscana B.) were studied. MB alone and in combination with other formulae hastened the budbreak, and double application was more effective than single one. Most of the buds sprouted in early forcing, but percent budbreak in late forcing was very poor except for MB application. In early forcing, single application of MB in combination with other formulae was most effective for hastening flowering while the response to double application was not consistent, and even delayed the flowering except for OJAE, MB, and OJ+MB. In late forcing, single application of all dormancy-breaking agents, especially MB in combination with other formulae, hastened the flowering while flowering response to double application was inconsistent, and even delayed the flowering except for OJAE+MB and OJ. Although there were no significant differences in harvest date among treatments and the number of application in early forcing, single and double application of MB alone and in combination with other formulae, especially double application of OJAE+MB hastened the harvest date for 12 days in late forcing culture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.319-327
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• 2022

An eight-week feeding trial was conducted to evaluate the effects of a diet consisting of different onion juice processing by-product (OJPB) levels on juvenile black rockfish Sebastes schlegelii growth, feed utilization, and, lysozyme and antioxidant enzymes activities. Juvenile rockfish (2.2 g) were randomly distributed into 15 flow-through tanks (30 fish/tank). Five experimental diets were prepared in triplicate. The experimental diets were supplemented with OJPB at different levels of 0 (control), 0.25, 0.5, 0.75 and 1% (designated as OJPB0, OJPB0.25, OJPB0.5, OJPB0.75 and OJPB1, respectively). At the end of the feeding trial, the results revealed that the fish that were fed the OJPB0.75 and OJPB1 diets showed enhancement in growth (weight gain and specific growth rate) and feed utilization (feed efficiency and protein efficiency ratio) compared with the fish that were fed other diets. Plasma lysozyme, glutathione concentration, and superoxide dismutase and catalase activities significantly increased in the fish that were fed the OJPB0.75 and OJPB1 diets. In conclusion, dietary supplementation of 0.75-1% OJPB in juvenile rockfish diet improved the growth performance and antioxidant status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.682-686
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• 1998

To use onion(Allium cepa L.) residue as raw materials of food products, contents and stability of quercetin-related substance in onion were investigated. The amount of quercetin-related substance of onion was richer in the inedible portion(317.99mg%) than the edible protion(4.10mg%). Total quercetin-related substances of juice and residue from fresh onions were 2.26mg% and 1.57mg%, respectively, but they were changed to 1.50mg% and 2.96mg% by heating at 8$0^{\circ}C$ for 10min. Quercetin was found to be stable at 20$0^{\circ}C$ for 60 min, but it was unstable to light. When it was illuminated with 30W, the content was decreased and reached to 80~85% of the original content after 48 hours. Quercetin was not affected by pH, but quercitrin and rutin were unstable below pH 5.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.46-52
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• 1996

Effective method for the preparation of Dongchimi juice was developed by addition of NaCi, sucrose and bydrolytic enzymes before fermentation and addition on Dongchimi juice during fermentation. The radish was ground and suspended in water(1:1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at $25^{\circ}C$. The addition of 2% NaCi and 0.5~2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 of 4.4 were added by 15% of total weight before(pH 5.4 juice)and during (pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCI, 1.0% sucrode, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.$ before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.

• Journal of Microbiology and Biotechnology
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• v.33 no.6
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• pp.780-787
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• 2023

Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as Leuconostoc mesenteroides SKP 88 and Leuconostoc citreum SKP 92, respectively. Both isolates grew well at 25-30℃, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. L. mesenteroides SKP 88 showed better mannitol conversion ability than L. citreum SKP 92, and shine muscat juice fermented with L. mesenteroides SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with L. citreum SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with L. mesenteroides SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.939-947
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• 2009

In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the juice of fallen peaches, and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No. 22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days of cultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days of cultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v), respectively. Also optimum conditions for acetic acid production by response surface method using the fractional factorial design with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, and initial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.