• Food Science and Preservation
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• v.13 no.4
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• pp.477-482
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• 2006

This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or $230^{\circ}C$, were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above $190^{\circ}C$, respectively. The b value was maximum at $190^{\circ}C$. Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above $190^{\circ}C$. Total sugar content of the extract tended to be decreased until $170^{\circ}C$ and then be increased from $190^{\circ}C$. Content of phenolic compound of the extract was increased at the masting temperature of above $210^{\circ}C$. At the sensory evaluation of the extract, aroma and taste of samples masted at $170^{\circ}C$ and above $190^{\circ}C$, respectively were higher than those masted at the others. Overall acceptability of the extract was highest at $190^{\circ}C$.

• The Korean Journal of Mycology
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• v.21 no.3
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• pp.235-245
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• 1993

The symbiotic properties of arbuscular mycorrhizal fungi(AMF) such as the absence and/or presence of symbiosis, spore density, and six factors of phycochemical properties of soil were investigated in the rhizosphere of seven sand dune plants and three control plants around Kum river. The infection of AMF was confirmed in all plants. Three genera, nine species of the AMF spores were identified in the sand dune; Ac. scrobiculata, G. aggregatum, G. convolutum, G. diaphanum, G. dimophicum, G. geosporum, G. vesiculiferum, G. tortuosum, S. pachycaulis. All of them were also found in the control, but S. pachycaulis were only separated in the sand dune. In the control, three genera, four species were identified; G. flavisporum, Gi. margarita, Sc. gregaria. Sc. persica. The species specificity was not found between the sand dune plant and AMF. However, the AMF was thought to be correlated with the soil factors. The spore density was stimulated with increase of the organic matter and the nitrogen content, but inhibited with the water content and the phosphorus content. In respect of the seasonal factor, the spore density was increased in the late growth period of plants.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.3
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• pp.99-105
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• 2014

$LiCoO_2$ thin film have received attention as cathodes of thin-film microbatteries. In this study, $LiCoO_2$ thin films were synthesized on Au substrates by sol-gel spin coating method and electrochemical properties were investigated under annealing temperature and time. The phycochemical properties of $LiCoO_2$ thin film were investigated by X-ray diffraction, scaning electron microscopy and atomic force microscopy. The electrochemical properties were characterized using galvanostatic charging/discharging cycling tests. From X-ray diffraction, as-grown films annealed at $550^{\circ}C$ and $750^{\circ}C$ are presumed to be spinel structure and a single phase of the layered-rock-salt, respectively. The RMS roughness and grain size of the films which annealed at $750^{\circ}C$ has similar values for annealing time 10 and 30 min, while for annealing time 120 min surface roughness, grain size increase and pore appearance were observed. The first discharge capacity of $LiCoO_2$ thin films annealed at $750^{\circ}C$ for 10, 30 and 120 min is about 54.5, 56.8 and $51.87{\mu}Ah/cm^2{\mu}m$, respectively. Corresponding capacity retention at 50th cycle is 97.25, 76.69, 77.19%.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.741-748
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• 2015

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.455-460
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• 2010

This study was investigated the effect of the ultra filtration (UF) on extending shelf-life and increasing quality of Acer mono sap. To evaluate the quality changes of Acer mono sap before and after UF, crude ash, crude protein, minerals, free sugar, organic acid, pH, total acidity, browning index, turbidity and total microbial number were measured during storage periods at -1, 4 and $10^{\circ}C$. After UF, the ash, minerals, organic acid, total acidity, browning index and turbidity of Acer mono sap were slightly decreased, while the pH was slightly increased, and total microbial number was not detected. After UF, the pH, total acidity, browning index, turbidity and total microbial number of Acer mono sap were very stable during storage periods at -1 and $4^{\circ}C$. During the storage at $10^{\circ}C$, turbidity and total microbial number was slightly increased, while the pH of before UF was decreased and the total acidity, browning, turbidity and total microbial number was increased during storage periods. As the results of this study indicate application of UF on Acer mono sap could extend the shelf-life and quality without loss of natural minerals and useful components.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.