• 한국식품영양과학회지
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• 제19권6호
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• pp.555-564
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• 1990

과실쥬스와 같은 자연 생산물의 동결건조에 있어서 가공처리중 휘발성분의 보유력 변화를 알아보기 위하여 headspace gas chromatography 기술의 특징을 이용하여 동결건조 속도, 초기 고형물의 함량 및 압력 등이 어떠한 영향을 미치는가에 대한 실험결과는 다음과 같다. 동결건조 속도가 휘발성분의 보유력에 대한 영향은 현저하였으며, 동결시간이 길수록 뚜렷하였다. 동결 건조 제품에서 휘발성분의 보유력은 동결에 의해 영향을 받았다. 동결건조 조건하에서 가장 많은 휘발성분의 손실은 동결건조 초기단계, 즉 1~2 시간 사이에서 일어났다. 휘발성분의 보유력은 초기 고형물의 함량이 많을수록 높았다. 동결속도가 빠를 때보다는 늦을 때가 휘발성분의 보유력이 높았으며 높은 압력에서보다 낮은 압력에서 높았다.

• Food Science and Biotechnology
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• 제16권1호
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• pp.123-126
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• 2007

The quality of Yukbo strawberry (Fragaria ananassa Duch.) fruit declines rapidly after harvest. Therefore, we examined the effects of nitric oxide (NO) on its respiration rate, quality, and shelf life. Strawberries were fumigated for 5 hr at 0, 50, 100, 200, or $500\;{\mu}L/L$ NO atmosphers, followed by a hold at $18^{\circ}C$ in air. Treatment with NO delayed the onset of ethylene production ad reduced respiration, which at $18^{\circ}C$ resulted I a maintained quality and prolonged shelf life. The NO-treated strawberries were also firmer and had a lower incidence of disease than the untreated fruit. The effect of NO on fruit quality was dose-dependent. Strawberries that were treated with low and high concentrations of 50 and $500\;{\mu}L/L$ No, respectively, had severe disease incidence and were of poor quality. Treating with NO at a concentration of $200\;{\mu}L/L$ appeared to slow down the ripening and senescence of fruit stored at $18^{\circ}C$. Calyx browning, respiration, and rot development progressed more quickly in strawberries treated with $500\;{\mu}L/L$ NO compared to those treated with $200\;{\mu}L/L$ No.

• 한국식품조리과학회지
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• 제17권2호
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• pp.123-128
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• 2001

Soybean rice cake, which is often used in Hamkyungdo, is well hewn for a good taste and the slow firiming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.

• 한국식품영양과학회지
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• 제27권5호
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2006년도 Proceedings of The Convention of The Korean Society of Applied Pharmacology
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• pp.23-39
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• 2006

The application of the knowledge from the Human Genome Project to clinical medicine will be through both industrial drug development and the application of pharmacogenomics (PG) to patient care. The slow uptake of clinical innovations into clinical practice can be frustrating, but understanding the history of acceptance and sustaining medical innovation is critically important to position PG to succeed. This primarily means that PG tests must have legitimacy; they must be thoroughly validated, must be cost-effective, must be widely accepted by medical practitioners, must be supported by public policy, and must have a way of being easily incorporated into current medical practice. They must also lead to actionalble decisions by health care providers for their patients. Innovative PG assays should be tested in the best US laboratories, and reimbursement for testing must be accepted at the federal and state level. The companies providing these PG tests should be capable of supporting the interpretation and use of the test throughout medical practice. Advances such as the addition of PG information to drug labeling and the routine use of validated biomarkers to determine choice of cancer chemotherapy have been made. The PG research community must pay attention to the principles that have been previously described for acceptance and sustaining medical innovations in order for PG to be widely accepted in clinical medical practice.

• 한국식생활문화학회지
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• 제24권6호
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• pp.613-630
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• 2009

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

• 대한수의학회지
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• 제51권4호
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• pp.277-280
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• 2011

Brucellosis is the most important bacterial disease of livestock in Bangladesh. The present study was conducted to determine the seroprevalence of brucellosis in goat and sheep in Mymensingh and Bogra districts of Bangladesh using slow agglutination test and Rose Bengal test as screening test and indirect enzyme linked immunosorbent assay as confirmatory test. Questionnaire based data on age, gender, area, client's complaint, number of animals in herds, disease history, reproductive problems such as abnormal uterine discharge, abortion or previous abortion in sheep and goat and their reproductive diseases were recorded. A total of 200 sera samples were collected from 80 sheep and 120 goats. The prevalence of brucellosis in goat was 2.50% and 1.25% in sheep. Positive reactors were only detected in female of both goat and sheep. In this study, there existed a significant association among abortion and the prevalence of brucellosis (p < 0.01). The prevalence of brucellosis in sheep and goat in Bangladesh is not negligible, and it is therefore worth considering the adoption of preventive measures.

• 한국축산식품학회지
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• 제35권6호
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• pp.800-806
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• 2015

We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 µs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.

• 한국식품과학회지
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• 제29권1호
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• pp.9-14
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• 1997

자색고구마의 동결, 해동 및 blanching방법에 따른 색소의 변화를 조사하였다. $-5^{\circ}C$보다 $-20^{\circ}C$ 그리고 $-40^{\circ}C$에서 동결한 자색고구마는 $4^{\circ}C$로 해동시에 해동시간이 길어질수록 색소함량이 급격하게 감소하는 경향을 보였다. $20^{\circ}C$에서의 해동은 $4^{\circ}C$해동에 비해 뚜렷이 색소함량이 감소하였고, $60^{\circ}C$에서 해동시에는 색소의 함량에 대한 동결온도의 영향이 작았으며, microwave가열을 이용하여 3분간 급속해동하고 추출한 색소의 함량은 각 동결온도에 따라 큰 차이가 없었다. Microwave blanching으로 해동한 것은 동결온도에 대해 영향이 미미하였다. 동결전에 blanching처리한 경우는 해동시에 공기의 접촉 유무가 색소의 추출량에 큰 차이가 없었으며 자색고구마 색소감소를 억제하기 위해서는 $3{\sim}4$분 동안의 microwave blanching이 $100^{\circ}C$에서는 $10{\sim}15$분 정도의 가열이 적당하였다.

• 한국수산과학회지
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• 제49권2호
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• pp.109-115
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• 2016

The efficacy of depuration following growing area translocation for the defecation of norovirus was evaluated under experimental conditions using oysters Crassostrea gigas previously subjected to bioaccumulation of this virus at a waste treatment plant discharge site. Three trials were assayed in an open experimental system with a commercial oyster farm located in a shellfish growing area approved by the Korean Shellfish Sanitation Program. Real-time reverse-transcription polymerase chain reaction (RT-PCR) was used to quantify viruses in the digestive glands of oysters. The final viral loads in oysters after 12 days remained under the detection limit (10 copies/g digestive gland) of the real-time RT-PCR. This reduction trend showed two-phase removal kinetics, with an initial slow reduction or slight increase in viruses during the first 2 days of depuration and subsequent stabilization with 0.12 to 2.64 log unit norovirus copies/g digestive gland per 2 days of depuration for the remaining time.