• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.287-291
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• 2013

Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than $250{\mu}m$ was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread height, and volume of the control was significantly higher than others (P<0.05) and decreased significantly (P<0.05) with the addition of ECP. Moisture content showed no significant differences (P>0.05). There were distinctive color changes with the addition of the powder: $L^*$- and $a^*$-values decreased but $b^*$-value increased significantly (P<0.05). The hardness of bread was found to increase but both cohesiveness and springiness showed a reverse trend with the addition of the powder. Consumer acceptance test indicated that ECP content 1% on wheat flour could be the recommended supplementation level for the consumers without sacrificing sensory quality.

• 한국식품조리과학회지
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• 제19권5호
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Preventive Nutrition and Food Science
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• 제2권2호
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• pp.89-95
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• 1997

The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

• 약학회지
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• 제5권1호
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• pp.20-23
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• 1960

The study of the isolative determination of the mixed weak bases of INAH and NA-Pas potentimetrically considering the properties of solvents for the INAH and Na-PAS, dielectric constant and solvative properties of solvents are described. The methanol: dioxan (4:1) and glacial acetic acid: dioxan (4:1) are studied first as the mixed solvent, using the N/10 perchloric acid and glacial acetic acid solution as the titrant. The authors found that there is no inflection on INAH with the methanol: dioxan solvent system and on Na-PAS at glacial acetic acid dioxan solvent system. By applying methanol glacial acetic acid dioxan (1:1:1) solvent system, Na-PAS and INAH were successfully determined isolatively from the mixed sample, showing the distinguished inflections respectively as shown in the titration curves in figures 3 and 4. It is found that this method could save considerable time for the isolative determination of the mixed sample of week bases as Na PAS and INHA which were quite difficult to be determined by the present routine at control laboratory.

• 한국수산과학회지
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• 제55권4호
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• pp.408-416
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• 2022

This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.

• Mass Spectrometry Letters
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• 제13권2호
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• pp.27-34
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• 2022

Atmospheric aerosols have become a major environmental concern because of their adverse effects on human health, air quality, and climate change. Over the last few decades, several mass spectrometry (MS)-based techniques have been developed and applied in the field of atmospheric aerosol research. Particularly, real-time measurement of ambient aerosols using an aerosol mass spectrometer (AMS) has become one of the most powerful tools for aerosol chemistry. This review provides a brief description of AMS and its applications for understanding the physicochemical properties of atmospheric aerosols, as well as its sources and evolution processes.

• Journal of Dairy Science and Biotechnology
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• 제38권3호
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• pp.146-153
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• 2020

Recently, hyaluronic acid, which is the most popular among various biomaterials, has been used in osteoarthritis treatment, eye surgery, and wound healing. This study was carried out to determine the physicochemical and organoleptic properties of kefir containing various concentrations of hyaluronic acid. The pH value of hyaluronic-acid-containing kefir ranged from 3.58 to 3.46. Moreover, for hyaluronic-acid-containing kefir, the score of taste ranged from 4.75 to 4.0, the flavor ranged from 4.0 to 3.38, the color ranged from 4.38 to 4.0, the texture ranged from 4.38 to 3.75, and the overall acceptability ranged from 4.59 to 3.72. Overall, the organoleptic properties of hyaluronic-acid-containing kefir were better than those of the control. Because this is the first study involving hyaluronic acid and kefir, the results are valuable. The addition of hyaluronic acid did not significantly affect the physicochemical and organoleptic properties of kefir. Therefore, the commercial availability of various hyaluronic-acid-added dairy food products must be investigated.

• 동아시아식생활학회지
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• 제16권2호
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• pp.174-179
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

• Carbon letters
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• 제24권
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• pp.103-110
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• 2017

Carbon-based magnetic nanostructures in several instances have resulted in improved physicochemical and catalytic properties when compared to multi-wall carbon nanotubes (MWCNTs) and magnetic nanoparticles. In this study, magnetic MWCNTs with a structure of $Ni_xZn_xFe_2O_4/MWCNT$ as peroxidase mimics were fabricated by the one-pot hydrothermal method. The structure, composition and morphology of the nanocomposites were characterized with X-ray diffraction (XRD), Fourier transform infrared spectroscopy and transmission electron microscopy. The magnetic properties were investigated with a vibrating sample magnetometer. The peroxidase-like catalytic activity of the nanocomposites was investigated by colorimetric and electrochemical tests with 3,3',5,5'-tetramethylbenzidine (TMB) and $H_2O_2$ as the substrates. The results show that the synthesis of the nanocomposites was successfully performed. XRD analysis confirmed the crystalline structures of the $Ni_xZn_xFe_2O_4/MWCNT$ nanohybrids and MWCNTs. The main peaks of the $Ni_xZn_xFe_2O_4/MWCNT$s crystals were presented. The $Ni_{0.25}Zn_{0.25}Fe_2O_4/MWCNT$ and $Ni_{0.5}Zn_{0.5}Fe_2O_4/MWCNT$ nanocatalysts showed nearly similar physicochemical properties, but the $Ni_{0.5}Zn_{0.5}Fe_2O_4/MWCNT$ nanocatalyst was more appropriate than the $Ni_{0.25}Zn_{0.25}Fe_2O_4/MWCNT$ nanocatalyst in terms of the magnetic properties and catalytic activity. The optimum peroxidase-like activity of the nanocatalysts was obtained at pH 3.0. The $Ni_{0.5}Zn_{0.5}Fe_2O_4/MWCNT$ nanocatalyst exhibited a good peroxidase-like activity. These magnetic nanocatalysts can be suitable candidates for future enzyme-based applications such as the detection of glucose and $H_2O_2$.

• 한국식품영양과학회지
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• 제45권4호
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• pp.557-561
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• 2016

초석잠 뿌리 분말을 이용한 유동식 개발을 위해 초석잠 뿌리 분말을 첨가(0, 10, 20, 30%)한 수프를 제조하여 이화학적 및 관능적 품질 특성을 알아보았다. 수프의 수분 함량 및 점도는 초석잠 첨가량이 증가할수록 낮은 값을 나타내었다. 수프의 초석잠 뿌리 분말 첨가량이 증가할수록 pH는 감소하였고 산도는 증가하였다. 수프의 색도는 초석잠 뿌리 분말 첨가량이 증가할수록 L값은 감소하였고, a값과 b값은 유의적으로 증가하는 경향을 나타내었다. 수프의 특성 차이 검사에서 색의 강도, 초석잠의 향은 분말 첨가량이 많아질수록 증가하였다. 반면 점도, 느끼한 맛은 분말 첨가량이 많아질수록 낮아지는 경향을 나타내었다. 수프의 기호도 검사에서 외관, 향미, 맛, 전반적인 기호도에서 초석잠 뿌리 분말 20% 첨가군이 가장 높은 값을 나타내었다.