• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.100-100
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• 2001

To develop an antimutagenic functional diet, the foods that have shown anticancer activity were mixed to make ready-to-eat powdered diets. The diets were prepared with various kinds of powdered cooked cereals, cooked legumes, oil seeds and sea tangles, and freeze-dried vegetables. The antimutagenic effects of methanol extracts from three mixed diets were investigated in the Ames test, SOS chromotest, and in vivo supravital staining micronucleus assay in the mice.(omitted)

• Bulletin of Food Technology
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• v.23 no.2
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• pp.159-166
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• 2010

• Food Science of Animal Resources
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• v.41 no.4
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• pp.731-738
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• 2021

Herein, a novel analytical method using a high-performance liquid chromatography-fluorescence detector (HPLC/FLD) is developed for rapidly measuring an L-carnitine ester derivative in infant powdered milk. In this study, solid-phase extraction cartridges filled with derivatized methanol and distilled water were used to effectively separate L-carnitine. Protein precipitation pretreatment was carried out to remove the protein and recover the analyte extract with a high recovery (97.16%-106.56%), following which carnitine in the formula was derivatized to its ester form. Precolumn derivation with 1-aminoanthracene (1AA) was carried out in a phosphate buffer using 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride (EDC) as the catalyst. Method validation was performed following the AOAC guidelines. The calibration curves were linear in the L-carnitine concentration range of 0.1-2.5 mg/L. The lower limit of quantitation and limit of detection of L-carnitine were 0.076 and 0.024 mg/L, respectively. The intra- and interday precision and recovery results were within the allowable limits. The results showed that our method helped reduce the sample preparation time. It also afforded higher resolution and better reproducibility than those obtained by traditional methods. Our method is suitable for detecting the quantity of L-carnitine in infant powdered milk containing a large amount of protein or starch.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.329-336
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• 2007

Caking has been a serious problem in food, feed, pharmaceutical, and related industries, where dry powdered materials are produced and/or utilized. Caking of dry food powders occurs when water is redistributed or absorbed by the powders during processing and storage. The powders become sticky when their surfaces are mobilized by water, resulting in inter-particle binding, formation of clusters, and inter-particle fusion, which lead to caking. As a result of caking, the solubility of the powdered materials may decrease, lipid oxidation and enzymatic activity may increase, and sensory qualities such as flavor and crispness may deteriorate. Caking may also lead to microbial growth. For consumers, caking of powder products is a sign of poor quality and possible food safety problems. This paper provides a review of factors affecting caking, caking mechanisms, and analysis of caking based on previous studies.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.160-167
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• 2007

Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.926-930
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• 2003

Effects of powdered pine needle (Pinus densiflora seib et Zucc) on serum and liver lipid composition and antioxidative capacity were investigated in rat fed high oxidized fat. Sixty male Sprague-Dawley rats weighing 161.25$\pm$2.51 g were blocked into four groups according to body weight and raised seven weeks with basal diet (normal group, I), basal diet and 10% oxidized fat (control group, II), basal diet, 10% oxidized fat and 2% powdered pine needle (2% powdered pine needle group, III) and basal diet, 10% oxidized fat and 3% powdered pine needle (3% powdered pine needle group, IV). Food intake, body weight gain and feed efficiency were not significantly different among oxidized fat diet groups. The level of plasma total cholesterol showed a tendency to decrease, whereas the plasma HDL-cholesterol concentration revealed a tendency to increase in pine needle groups. However plasma triglyceride level showed no significant differences in the treatment groups. Intake of the oxidized fat has increased the levels of liver cholesterol and triglyceride. The powdered pine needle showed a tendency to decrease thiobarbituric acid values in plasma and liver. The pine needle samples have also decreased the plasma GOT and GPT activities, whereas they have increased the liver glutathione peroxidase activity.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.534-539
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• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.299-305
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• 1984

As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding $3\%$ sugar, $20\%$ table salt, $5\%$ monosodium glutamate, $0.2\%$ black pepper and garlic powder to the pulverized dried sea mussel or anchovy. Powdered instant soup products, powderd products, and dried round state sea mussel or anchovy were packed with air in laminated film bag (cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$). The contents of amino-nitrogen and volatile basic nitrogen of these products were showed little significant variations and also water activity and color value (L, a, b) of these products were little changed during storage. Thiobarbituric acid value increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. Judging from the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable for 100 days at room temperature($25{\pm}3^{\circ}C$).

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.39-55
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• 2003

This study was conducted to investigate the effect of an uncooked powdered food(UPF) on the weight loss and changes of the biochemical nutritional status for 20 overweight and 26 obese women in Iksan area. We just replaced common breakfast and dinner of the subjects with UPF. Their dietary intake status was evaluated by 24-hour recall method. Also anthropometric and biochemical measurements before and after the UPF program were estimated. The intake of energy, lipid and protein decreased and the quality of meals improved as people started to take UPF. Due to the energy loss by taking UPF, weight and body fat decreased significantly. The percentage of the body fat was high among the weight lost, from which we judged that the process of losing weight was successful. It is hard to predict whether weight loss will occur to people who are already in shape or not, but if overweight and obesity people regularly take UPF instead of other food products, we assume that UPF will help lessening the body fat. The most positive change among biochemical changes by taking UPF was the decrease of serum lipid contents. When overweight and obesity women replaced two out of three meals with UPF for 3 month period, no significant nutritional problems occurred. It seems that the 12weeks of UPF program used in this study was effective in improving anthropometric indices without producing the deficiency of iron or other susceptible nutrients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.272-275
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• 1991

The effects of storage temperature and relative humidity (RH), and immersion treatment (30min) of sliced onions in various soluble starch solutions(1-3%; w/v) at $25^{\circ}C$ before air dehydration on caking and water absorption degree of powedered onion were analyzed. In the range of 15 to $35^{\circ}C$, the caking tendency of powdered onion increased with temperature at a constant RH (70% RH). The caking degree of powdered onion also increased as increasing the storage RH, at $25^{\circ}C$. Storage starchpreteatment significantly reduced the water absorption and caking degree of powdered onion under ambient condition. A pretreatment of soluble starch solution(3%) reduced almost 80% the caking of powdered onion compared to that of control.