• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.787-792
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• 2012

The objective of this study was to investigate the proper concentration of D-xylose which is expected to reduce the GI (Glycemic index) value of sucrose in the human body. When subjects took a sucrose mixture containing 5% and 10% D-xylose, the blood glucose levels were lowered by approximately 27.5% and 25.9%, respectively, compared to those of sucrose. The GI values of sucrose mixtures containing 5% and 10% D-xylose were 49.3 and 50.4, respectively. The reduction in GI value was not dependent on the D-xylose concentration, as the GI value of sucrose mixture containing 5% D-xylose (XyloSugar) was similar to that of sucrose mixture containing 10% D-xylose (XyloSugar10). D-xylose is not only more expensive but also less sweet than sucrose. So, low concentration of D-xylose has the advantage in the price and taste. It was determined that the proper concentration of D-xylose expected to reduce GI value of sucrose was 5% (w/w).

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.7-13
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• 1985

Effect of the two PVY strains(PVY-VB and PVY-VN) on yield and chemical constituents of tobacco plants was determined in roar. NC2326 and Burley 21. The virus was inoculated 6 and 8 weeks after transplanting, respectively. The strains and time of inoculation were most critical factors for yield reduction. The greatest reduction was caused by the necrotic strain (PVY-VN) inoculated 6 weeks after transplanting, accounting for the loss of 40% in var. NC2326 and of 45% in var.. Burley21. When inoculated 8 weeks after transplanting with the necrotic strain, only 17% reduction was recorded in roar. Burley21, but no reduction occurred in roar. NC2326. Generally less reduction was caused by the PVY-VB strain, ranging 12-16% depending on the time of inoculation and/or variety. Compared to healthy tobacco, PVY infected tobacco contained higher concentrations of total nitrogen, protein nitrogen, nitrate nitrogen, and lower total sugar in cured leaf of roar. NC2326. Total alkaloid, P, Mg, Ca, and K levels were not altered. In var. Burley21, protein nitrogen and nitrate nitrogen increased, but other chemical components were not changed. Necrotic strain-infected tobacco with a severe symptom had higher nitrogen than did mild strain-infected tobacco.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.255-263
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• 2015

This study was conducted to test the fermenting of high quality vinegar using Wasabi japonica Matsum leaves. Alcohol fermentation with Wasabi japonica Matsum leaves resulted in the reduction of sugar and sugar alcohol content during fermentation, which decreased sharply over 3 days. The alcohol content was maximized (15.4%) after 8-days of alcohol fermentation at $27^{\circ}C$ by adjusting the initial sugar concentration to $27^{\circ}Brix$, and vinegar with an acidity of 5.1% was obtained after 21-days of acetic acid fermentation at $30^{\circ}C$. The pH was shown to be 3.5 after 21-days of acetic acid fermentation at $30^{\circ}C$. Regarding the color of Wasabi japonica Matsum leaves vinegar, the L and b values increased according to fermentation time, whereas a color values decreased. In conclusion, based on the above results, it is determined that the use of Wasabi japonica Matsum leaves allows for the production of high-quality vinegar.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.348-355
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• 1998

The developments of various processed foods and the high quality dried fruits, in particular, are urgently needed for the enhancement of fruit consumption and their competitive values. Therefore, in this study, three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of kiwifruit. The relationships of moisture losses, solid gains, weight reductions, sugar contents, titratable acidities and vitamin C contents depending on changes with temperature, sugar concentration and immersion time were investigated. The moisture loss, solid gain, weight reduction and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Sugar content was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. Titratable acidity and vitamin C content were increased by decreasing temperature, immersion time and increasing concentration during osmotic dehydration. The regression models showed a significant lack of fit (P>0.05) and were highly significant with satisfying values of $R^2$. At the given conditions such as $66{\sim}69%$ moisture content, above $24^{\circ}Brix$ sugar content and more than 23 mg% vitamin C, the optimum condition for osmotic dehydration was $37^{\circ}C,\;55^{\circ}Brix$ and 1.5 hour.

• Applied Biological Chemistry
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• v.20 no.2
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• pp.228-235
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• 1977

The yeast strain was isolated from food industry waste water and its identification and biological characteristics were investigated. The optimum condition for cultivations and its activities for the reduction of B.O.D. on the food industry waste water were also confirmed. The results are as follows; 1) The isolated was identified as Candida curvata. 2) Candida curvata grew well in all of the experimented media, so and it can be regarded as a useful strain in the treatment of food industry waste water. 3) There was only a slight difference in the induction period between sterilized cultivation and unsterilized cultivation. But in the ice cream waste water, the period was considerably longer in unsterilized cultivation. 4) Specific rate of growth of Candida curvata in sugar waste water was 0.50/hr, ice cream waste water 0.50/hr, and beer waste water 1.0/hr. 5) Increasing of innoculum reduced the induction period in unsterilized cultivation. 6) The amount of dried yeast from sugar waste water were $175mg/{\ell}$, ice cream waste water $628mg/{\ell}$, and beer waste water $857mg/{\ell}$. Crude protein content in the dried yeast from sugar waste water were 52%, ice cream waste water 54%, and beer waste water 54%. 7) The rate of BOD reduction in sugar waste water were 49%, ice cream waste water 80%, and beer waste water 64%.

• Food Science and Preservation
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• v.9 no.2
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• pp.154-160
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• 2002

This study was carried out to investigate the efficacy of electrolyzed oxidizing(EO) water, electrolyzed oxidizing water with 0.5% citron juice and 0.1% aluminium potassium sulfate (APS) solution as the storing liquids to maintain quality and extend shelf life of peeled taro. Water content of peeled taro increased from 80.55% to 82.12∼84.24% after 25 days storage due to moisture absorption. However, there were no significant difference between treatments. In case of color value of peeled taro, L value was slowly decreased and a, b value was generally increased. Texture of peeled taro decreased from initial 4,520$\pm$75 g to 4,160$\pm$80 g after 25 days storage in EO water with 0.5% citron juice, which is the least reduction value in all treatments. Treatment of EO water with 0.5％ citron juice maintained 6.99 mg%(57%) of total vitamin C after 25 days storage which showed highest total vitamin C content between treatments. In most treatments, total sugar was decreased in fast rate for 15 days storage and slowly decreased after 15 days storage. Free sugar content was not changed significantly during storage. In case of sucrose content which is the major portion of free sugar, reduction continued until the midst of storage. and after that it increased to 1.5∼2 times of initial contents. However, there were no differences between treatments and storage days in contents of fructose, glucose and maltose. Major amino acids in peeled taro were aspartic acid and glutamic acid with 1,084.8 and 691.8 mg/100g respectively. At 25 days of storage, aspartic acid content in treatment of EO water was increased about 13.9%. Treatment of EO water with 0.5% citron juice was the most effective in respect to the reduction ratio of total amount of essential amino acids.

• Journal of Environmental Health Sciences
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• v.8 no.2
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• pp.33-46
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• 1982

This experiment was carried out for the purpose of reducing alkaloid in reconstituted tobacco sheet and effluent of reconstituted tobacco sheet manufacturing company by treating oxidizing agents such as ozone, sodium hypochlorite, perchloric acid and hydrogen peroxide to tobacco extract created from the manufacturing process of reconstituted tobacco sheet. The effect of alkaloid reduction in tobacco extract by the volume added, time of treatment and pH of oxidizing agents were as follows: 1. When the solid rate of tobacco extract stood at 10 percent, the content of alkaloid, total sugar, total nitrogen and chlorine was 1,600mg/l, 11,000mg/l, 3,200mg/l and 4,000mg/l, respectively. 2. The effect of alkaloid reduction through ozone treatment was in proportion to time of ozone treatment. Alkaloid showed a 31.2 percent reduction under 8 hours' ozone treatment and 0.23g ozone consumed to remove lmg alkaloid. 3. Alkaloid reduction through sodium hypochlorite treatment was influenced by quantity of chlorine in sodium hypochlorite solution. To remove lmg alkaloid, 36.3mg chlorine was used. Reduction of alkaloid was not affected by time of sodium hypochlorite treatment, while showed the best reaction under pH 5-7. 4. The effect of alkaloid reduction by perchloric acid was under the control of the volume added and time of treatment of perchloric acid. The volume of perchloric acid required to remove alkaloid was on the decrease as time of treatment was getting longer. lmg alkaloid was removed by 0.15g perchloric acid under 8 hours' perchloric acid treatment. 5. Alkaloid reduction reacted slowly to the volume added and time of treatment of hydrogen peroxide. Under 8 hours' hydrogen peroxide treatment, it showed maximum removal, registering 10 percent alkaloid reduction.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.11a
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• pp.169-173
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• 1999

90년대에 접어들면서 전국적으로 시설 토마토 재배면적은 빠르게 증가하고 있으나 그에 따른 재배 기술의 향상은 미흡하여 일부 품질이 저하되는 문제점을 안고 있다. 생활 수준의 향상과 더불어 토마토에 대한 소비자의 기호도가 다양화되면서 토마토의 선택 기준이 색택 이나 모양 등의 외적 품질에서 맛을 중시하는 내적 품질로 바뀌었다. 특히 당도가 중요한 선택 기준이 되고 있다. (중략)

• 축산식품과학과 산업
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• v.12 no.2
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• pp.8-16
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• 2023

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.635-640
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• 2006

This study was conducted to determine the effect of far infrared ray drying on the microbial and quality changes of vacuum packaged waxy corns, such as microbial growth, rehydration, color differences, weight loss and hardness during the storage at $4^{\circ}C$ and $25^{\circ}C$ for 7 months. After far infrared ray drying for 6 hours at $60^{\circ}C$, 2.32 log CFU/g of total microbial counts in raw waxy corns was enumerated, but no microorganism was detected in steamed or sugar-treated waxy corns. However, no microorganism was observed in all treatments except for control samples until 3 month storage at $4^{\circ}C$, whereas steamed and sugar-treated waxy corns showed 2 and 2.7 log reduction compared to that of control after 3 month storage. Yeasts and molds were more resistant than bacteria against far infrared ray drying at the same conditions. Similar results were observed in $25^{\circ}C$ storage. The degree of gelatinization in raw waxy corns far infrared ray drying changed from 98% to 96.2% after 7 month storage at $4^{\circ}C$, whereas steamed waxy corns with far infrared ray drying changed from 81.14% to 58.73%. Water contents in sugar-treated waxy corns with far infrared ray drying gradually reduced compared to steamed waxy corns as drying time increased. The L values in raw waxy corns far infrared ray drying increased as drying time increased, but L values in steamed or sugar-treated waxy corns significantly reduced after 12 hour far infrared ray drying. Hardness in raw waxy corns was higher than in steamed or sugar-treated waxy corns before storage, but similar hardness was observed between raw- and sugar-treated waxy corns after 9 hour drying. This results showed that the microbial reduction, the enhancement of shelf life and quality establishment of steamed or sugar-treated waxy corns could be maximized by using far infrared ray drying.