• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.23-32
• /
• 2009

This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.

• Korean Journal of Agricultural Science
• /
• v.41 no.3
• /
• pp.193-203
• /
• 2014

Natural Monument is a designated cultural property as part of the country. According to Article 2 of the Cultural Properties Protection Act, a national, ethnic and global heritage artificially or naturally formed, with a great historical, artistic, scientific and landscape significance is defined as a cultural heritage. Animals, plants, topography, geology, minerals, caves, biological products and special natural phenomena, having a great of historic, scenic and scientific value, are defined as the monument. According to Article 3 of Cultural Properties Protection Act, the conservation, management and utilization of National Heritage should be kept intact in its original form. So, Natural monuments are managing as retained its original form under the Basic Principles of current law. The highest population of coniferous tree in natural monument plant is ginkgo tree including 22 objects, followed by pines, junipers that order. And in case of broadleaf tree, there are zelkova trees, retusa fringe trees, pagoda trees, cork oaks, silver magnolias and etc. There are many of reported efficacy in available natural monument plants. The efficacy of plant species on pharmaceutical like anti-cancer, anti-diabetic, anti-obesity, antioxidant activity, neuroprotective, improves cholesterol, anti-inflammatory, liver protection and anti-bacterial efficacy, on cosmetics and beauty like the inhibiting formation of skin wrinkles, whitening effect, variety of materials and the efficacy of the proposed utilization of its various papers and etc have been widely reported. Before the Nagoya Protocol enters into force, the future role of the National Research Institute for Cultural Properties Administration of Cultural Heritage should be obtain a legal right to manage the social, cultural and national natural monument with emotional value to the plant genetic resource as a natural monument efficient ways to study and preserve traditional knowledge biological resources by securing a claim to the sovereignty of the material will be ready.

• Food Science and Preservation
• /
• v.13 no.1
• /
• pp.55-60
• /
• 2006

Two kinds of composite seasoning products (beef broth powder, polk bone extract powder) were used for a detection trial of gamma irradiation treatment up to 10 kGy by analyzing photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence(TL). PSL results showed that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 5000, which makes it possible to screen irradiated composite seasoning products at 1 kGy or over from the non-irradiated control. ESR signals measured for both irradiated samples were not irradiation-specific, even though they were dose dependent in the signal intensity. Radiation-induced TL glow curves were found in irradiated beef broth powder and furthernmore, TL ratio $(TL_4/TL_2)$ obtained by a re-irradiation step could verify the detection result of TL1 glow curves, showing ratios lower than 0.05 in the non-irradiated sample and higher than 1.00 in irradiated ones.

• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.134-144
• /
• 2017

This study evaluated the changes of physiochemical properties, phytochemical compounds (isoflavones and phenolic acids), and biological activity during the fermentation of Doenjang without and with bitter melon powder (BMP). The pH decreased from 6.41-5.83 to 5.81-5.24, during the fermentation of Doenjang, while the acidity increased from 0.42-0.65% to 1.28-1.48%. The viable cell numbers of Bacillus and Yeast, salinity, and total amino acid contents increased at the end fermentation (60 day). Also, the fermented Doenjang (FD) with 10% BMP showed the highest ${\gamma}$-aminobutyric acid (GABA, 129.87 mg/100 g) contents, among all the Doenjang samples. The FD exhibited significantly higher inhibitory activities than unfermented Doenjang (UFD) on radicals and ${\alpha}$-glucosidase. The phytochemical compounds including isoflavone-aglycones and phenolic acids increased, whereas isoflavoneglycosides decreased in the BM following fermentative processing. Moreover, the total phenolic, isoflavone-aglycone, and phenolic acid contents were markedly increased, leading to a general increase in antioxidant and ${\alpha}$-glucosidase inhibition activities after fermentation. These results suggest that BMP may be used to prepare a new type of fermented Doenjang with improved antioxidant and antidiabetic activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.7
• /
• pp.912-918
• /
• 2006

This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1 and 5% of CGE were shown to have the highest antioxidative effect. The moisture contents of bread with CGE and bread without CGE were not much different during the early storage period. After six days of storage, however, the moisture contents of bread without CGE and bread with 0.5% of CGE decreased about 16%. On the other hand, the moisture contents of bread with 1% and 5% of CGE did not change dramatically. Their moisture content was decreased by only 4% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of CGE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5% and 1% of CGE scored the highest: 3.66 and 3.67 out of 5, respectively. Bread with 5% of CGE scored the lowest of the various bread tested. From these results, the addition of 1% CGE in bread had a good effect on improvement of preservation and development of quality.

• Food Science and Preservation
• /
• v.17 no.5
• /
• pp.616-624
• /
• 2010

We compared the physicochemical properties of, and volatile components in various commercial fruit vinegars (made from apples, grapes, and persimmons). Total acidity was highest in grape vinegars. Significant between-sample differences were evident in total and reducing sugar contents. Brownness, turbidity, and overall color difference (the ${\Delta}E$ value) were highest in persimmon vinegars. Free sugars were composed mainly of fructose, glucose, sucrose, and maltose. Major organic acids were present in the (descending abundance) order acetic acid, oxalic acid, citric acid, malic acid, and succinic acid, among-samples difference were negligible. Nine-essential free amino acids were detected in nine types of grape and persimmon vinegars, and in six varieties of apple vinegar. Among 17 types of volatile compounds identified in apple vinegars, 12 in grape vinegars, and 33 in persimmon vinegars, the main volatile components were acetic acid, ethyl acetate, isoamyl acetate, isovaleric acid, isoamyl alcohol, propanoic acid and phenethyl acetate. Volatile chemicals in commercial fruit vinegars were effectively analyzed using a SAW e-nose.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.19-26
• /
• 2018

In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.90-97
• /
• 2018

Peach seeds contain a large amount of phenolic components and exhibit excellent physiological effects in various diseases. We examined the antioxidant effects of stone and seed of three peach cultivars (Miwhang, MH; Kanoiwa hakuto, KH; and Cheonhong, CH) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing activity of plasma (FRAP) assay, and cupric ion reducing antioxidant capacity (CUPRAC) reduction. The results showed that the stone extracts of CH had higher levels of total phenols and flavonoids than those of the other cultivars do, and the stone extracts of KH and CH have the potential to reduce DPPH, FRAP, and CUPRAC activities. In addition, we found that KH, MH, and CH stone extracts decreased nitric oxide generation in RAW 264.7 and BV2 cells. The total phenol and flavonoid contents had no significant correlation with anti-oxidant activities. On the other hand, the anti-inflammatory activity had a low linear correlation with anti-oxidant activities and total phenol and flavonoid contents. The present results suggest that the correlation between antioxidant and anti-inflammatory effects of stone and seed, and the appropriate combination of the stone and seed extracts could be used as an anti-inflammatory treatment and prevention material, respectively.

• The Korean Journal of Archival Studies
• /
• no.57
• /
• pp.113-136
• /
• 2018

Records management refers to a series of activities to achieve the goal of securing transparency in administration and safely preserving and utilizing records. Each process of record management is largely divided into production, preservation and management stage. The reporting system of record production has an important fuction that serves as a bridge between production stage and preservation and management stage. It was established after the enactment of the Act on Records Management of Public Agencies in 1999, to grasp the state of production and management of records of various organizations. Since then the National Archives of Korea(NAK) has been able to rather actively understand the situation of records and acquire them than simply collect them. The Act, which was revised in 2006, regulates electronically automated reporting methods in which the production reporting datas are generated in the record creation system and transferred to the record management system. Despite improvements in the system, electronic reporting methods are being used in part. The 713 public institutions have submitted reports of record production to the NAK in 2017, and this study analyses them of only 47 central administrative agencies, including departments, offices, agencies, and committees. Their reports have 15 forms which consist of production statistics and inventories of 7 types of records including general records, survey, research, review, minutes, shorthand, audiovisual records, secret records, government publications. This suggests implications for improving the reporting system of record production.

• Korean Journal of Heritage: History & Science
• /
• v.48 no.4
• /
• pp.94-109
• /
• 2015

This study examines Korea's revitalization policy on the ancient capital cities, which has been set out for preserving and improving living quality of the local communities. Since it was established, the policy has faced with constant challenges such as the lack of funding for preservation and revitalization of local communities. This study aims at providing a set of recommendation on the problems on the policy. In order for the study, it takes objective and empirical analysis on the problems of the policy by executing survey on the satisfaction level of the stakeholders and policy-makers on the present policy. The survey has displayed that the government needs to 1. subsidize more budget, 2. set out a policy to reduce the inconvenience of local communities 3. establish a supportive program to help the present promotion policy. In addition, the survey analysis has proved that the elements of revitalization policy affect to the increase of satisfaction. It concludes with a set of recommendation, 1. to secure sufficient budget to implement the policy; 2. to reduce a restriction of individual rights; 3. to promote the supporting program of local community; 4. to establish governance system with officers, experts, residents, and research institutes.