• Applied Biological Chemistry
• /
• v.38 no.3
• /
• pp.259-262
• /
• 1995

Oxidative stabilities of fat in DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)-added dry milk and ordinary dry milk during storage were studied by determining thiobarbituric acid values of samples. Two kinds of milk powder samples were purchased in the local supermarket and $2{\pm}0.05\;g$ of samples were transferred into serum bottles, which were stored under the light or under dark The oxidation of fat in DHA-added milk powder was higher than that of fat in ordinary milk powder and the acceleration was more evident in the presence of light Light and unsaturated fats accelerated synergistically oxidation of milk fat Addition of DABCO(diazabicyclooctane), which is an efficient singlet oxygen quencher, significantly decreased the photooxidation of milk fat This result clearly suggested that singlet oxygen oxidation (Type II reaction) was involved in the system. Deceleration of milk fat oxidation by DABCO was higher in the DHA-added milk powder.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.1
• /
• pp.17-24
• /
• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• Journal of Food Hygiene and Safety
• /
• v.1 no.2
• /
• pp.133-141
• /
• 1986

Gamma irradiation as a new physical treatment was applied to comparative researches with a conventional chemical fumigant on the microbiologicai and physicochemical qualities of selected agricultural products such as powdered hot pepper soybean paste,. oyste.mushroom powder, carrot flake, and raw sesame. The microorganisms contaminated in the sample, including total bacteria, thermophiles, acid tolerant bacteria, fungi, osmophilic molds and coliforms were sterilized with irradiation doses of 7-10 kGy, while ethylene oxide (E.O) fumigation proved insufficient for the destruction of them. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples.

• Korean Journal of Exercise Nutrition
• /
• v.16 no.2
• /
• pp.85-92
• /
• 2012

This study was conducted to examine the possibility of Salicornia herbacea L. powder as a functional food beneficially affecting carbohydrate metabolism and antioxidant capacity. Twenty-four, 6-week old, maleSprague-Dawleyrats were classified into three groups: normal diet control (CON), high-fat diet control (HFC) and high fat diet + Salicornia herbacea L. (SHF). Related feed was provided to each group for 4 weeks. Weight gain rate increased most in the HFC rats, and the concentration of glucose was significantly high in both the HFC and SHF groups, compared to the CON group. The SHF group showed a significantly high expression rate of Glut 4 (21.36%), compared to the CON and HFC groups. The glycogen content in muscle was significantly high in both the HFC and SHF groups, compared to the CON group. There were significant differences in the malondialdehydecontent in muscles between the groups, with the content in the CON and HFC groups being significantly higher than the SHF group. All the groups showed a similar tendency to each other in the liver tissue as well. Concerning the expression of Cu,Zn-super oxide dismutase andglutathione peroxidaseproteins, the SHF group was significantly higher than the CON and HFC groups. Overall, the experiment result above implies a possibility that an intake of Salicornia herbacea L. powder can regulate weight by decreasing the weight gain rate, further suggesting its effectiveness as a functional food before exercise by increasing the energy storage capacity and antioxidant capacity.

• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.157-162
• /
• 2008

Enterobacter sakazakii was initially referred to as yellow-pigmented Enterobacter cloacae and reclassified in 1980. E. sakazakii infection cause life-threatening meningitis, septicemia, and necrotizing enterocolitis in infants. Powdered infant formula (PIF) and baby foods may be the important vehicle of E. sakazakii infection. It has been reported that E. sakazakii was isolated from PIF and sunsik ingredients produced in Korea. Some infants have been fed sunsik as a weaning diet. Therefore, it is necessary that this organism should be inactivated on preparing PIF and sunsik at homes and in hospitals. The cocktail of three Korean E. sakazakii strains (human, sunsik and soil isolates) were used to investigate the inactivation of this organism with hot water at 50, 60, 65, 70 and $80^{\circ}C$ and microwave heating for 60, 75, 90, 105 and 120 sec. Reconstituted PIF and sunsikwere inoculated with cocktailed vegetative cells of E. sakazakii at 6 log CFU/mL. Thermal inactivation of vegetative cells of E. sakazakii were achieved by reconstituted PIF and sunsik with hot water at $60^{\circ}C$ or greater and with microwave heating at 2,450 MHz for 75 sec or longer. Considering that biofilm formation of E. sakazakii was adapted to survive the dry environment that is PIF and sunsik and thermal resistance increased, it is suggested that inactivation of E. sakazakii was used by hot water at $70^{\circ}C$ or greater and microwave heating for 90 sec or longer. Reconstituted PIF and sunsik were inoculated with cocktailed vegetative cells of E. sakazakii at 2 to 3 log CFU/mL to investigate the growth curve of this organism and stored at 5, 10, 15, 20, 25, 30 and $35^{\circ}C$. Viable counts slightly changed at 5, $10^{\circ}C$ during 48 h but grew at $15^{\circ}C$ or greater. Considering that E. sakazakii is able to grow in infant formula milk at refrigerator temperature, reconstituted PIF and sunsik that are not immediately consumed should be discarded or stored at refrigeration temperatures within 24 h.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.4
• /
• pp.432-436
• /
• 1984

The effect of Korean ginseng(Panax ginseng C. A. Meyer) on glucose and protein metabolism was studied. In this experiment, powdered Panax ginseng was administered to rats for 6 weeks. The rats were divided into three groups, namely, I, II, and IIII, each group consisting of 15 rats. The amounts of powdered Panax ginseng which were added to the basal diet for the diets of group II and group III were 2.5 g/kg and 12.5g/kg, respectively. The group I was used as the control group fed the basal diet. The weight gains of the rats fed the ginseng containing diets were higher than those of the control rats, tut not significant. The serum glucose levels of all ginseng-treated rats were decreased with significance (P<0.001). In the rats fed the ginseng containing diet (2.5 g/kg of diet), there were no significant differences in contents of albumin, ${\alpha}_1-globulin$, ${\alpha}_2-globulin$, ${\gamma}-globulin$ and A/G ratio compared with those of the control rats, however, the levels of total protein and ${\beta}-globulin$ were increased significantly (p<0.005). The levels of total protein and ${\alpha}_2-globulin$ obtained from the rats fed the ginseng containing diet(12.5 g/kg of diet) revealed higher than those of the control rats (p<0.05), the contents of ${\alpha}_1-globulin$, ${\beta}-globulin$ and ${\gamma}-globulin$ were also increased significantly (p<0.001). Albumin level and A/G ratio obtained from the rats of group III were lower than those of the control group, especially A/G ratio was statistically significant (p<0.001).

• Journal of Life Science
• /
• v.17 no.6 s.86
• /
• pp.836-840
• /
• 2007

This study was conducted to investigate mineral contents of commercial powdered infant formula for obtaining basic data on infant nutrition. 11 Commercial infant formula based on cow's milk were collected and the contents of macro minerals (calcium, phosphorous, sodium, potassium and magnesium) and trace minerals (iron, zinc and copper) were compared with Dietary Reference Intakes for Koreans (KDRIs). The overall mineral contents in 100 g and in 100 kcal of infant formula satisfied the recommended formula regulation and Codex. In infant formula during 0-5 monthly age, calcium, phosphorous, sodium, potassium, magnesium, zinc and copper could supply 233.1%, 273.5%, 156.7%, 142.0%, 150.8%, 209.3%, 171.1% of recommended daily mineral intakes, respectively. The content of iron in 0-5 monthly age formula supplied2842.6% of recommended daily iron intakes. In infant formula during 6-11 monthly age, calcium, phosphorous, potassium, magnesium, iron, zinc and copper satisfied their recommended daily intakes. However, sodium only supplied 76.6% of its recommended daily intake. Intake ratio between Ca/P, Ca/Mg, Ca/Fe, Na/K and Zn/cu in infant formula during 0-5 monthly age were 1.7±0.2, 11.0±2.4,64.9±10.0, 0.3±0.1, and 9.6±1.0, respectively. Intake ratio between Ca/P, Ca/Mg, Ca/Fe, Na/K and Zn/cu in infant formula during 6-11 monthly age were 1.7${\pm}$0.2, 12.9${\pm}$1.5, 80.1${\pm}$13.8, 0.3, and 9.4${\pm}$1.1,respectively. From this study, evaluation of mineral contents of commercial infant formula was established, which could strengthen the basic information on infant nutrition.

• Journal of Food Hygiene and Safety
• /
• v.29 no.3
• /
• pp.211-216
• /
• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.

• Food Science and Preservation
• /
• v.12 no.5
• /
• pp.449-454
• /
• 2005

The objective of this study was to investigate the effect of drying methods on the physicochemical characteristics of Ponciri fructus. Immature fruits of Poncirus trifoliata were harvested, dried by shade, infrared, or freeze drying, and powdered to size of 20 mesh. Then, extracted for 3 hrs with hot-water or 40% ethanol(80$\circC$℃). Freeze dried powder showed significantly higher L and -a value. The content of hesperidin was not affected by drying methods. The yield was the highest from freeze drying. Water extracts showed significantly more browning color, and higher acidity and total sugar content than those of ethanol extracts. Acidity and total sugar of water extracts were the highest in infrared drying and freeze drying, respectively. Browning color, pH, acidity and total sugar of ethanol extracts were not affected by the drying methods. The results suggest that freeze drying has a beneficial effects to enhance the quality of Ponciri fructus.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.2
• /
• pp.137-143
• /
• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.