• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.663-670
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• 1997

Four kinds of commercial vinegars were investigated to compare physicochemical properties (pH, acidity, color, tannin and metal content), minor components (free sugar, free amino and organic acid), and their organoleptic tastes. The ratio of nonvolatile organic acid to the total organic acid was decreased in the order of brewed, cider, brown rice, and persimmon vinegar. Especially malic acid content was appeared to be highly remarkable in cider vinegar. Glucose and fructose were the predominant components among free sugars regardless of the kinds of vinegar. Free amino acid contents in cider, brown rice and persimmon vinegars have shown a little deviation among the same kind of vinegar samples, but were obviously more abundant than those in brewed vinegars. Color preference, sourness and sweetness of the vinegars were not statistically different (p>0.05) among four kinds of vinegars, whereas overall taste preference, background taste preference and intensity showed significant differences (p<0.05) with respect to the type of vinegar. Brewed and cider vinegars have revealed higher sensory scores in overall and background taste preference than the persimmon and brown rice vinegars. Even though there were no high relationships between minor components and organoleptic taste in commercial vinegars the ratio of acetic acid to the total organic acid was significantly correlated (p<0.01) with the overall taste preference.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• Korean Journal of Pharmacognosy
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• v.24 no.2
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• pp.124-130
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• 1993

Polysaccharide from Sanguisorba officinalis was separated and fractionated using DEAE-Sephadex ion-exchange chromatography and Sephacry HR-200 gel filtration chromatography. One of the fraction(Fr. II) was sulfated and its anticoagulant activity was tested in vitro. Sulfation could increase the clotting time 50 times compared to unsulfated one. Fr. II was hydrolyzed and its composition was analyzed by conjugation with 7-amino-1, 3-naphthalene disulfonic acid using HPLC and electrophoresis. Arabinose and galactose were mainly composed at the ratio of 4 : 1. In addition, xylose and rhamnose were also found.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.296-299
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• 2005

Sugar polymers have been considered as biomaterial. Biomaterials are widely utilized for a medical applications in direct contact with living tissue Clearly, biomaterials must be carefully and microscopically fabricated for optimal acceptance within the living organism in both functional and structural senses. In this study, the enzymatic synthesis of sorbitan methacrylate from 1,4-sorbitan via the manipulation of an immobilized biocatalyst (Novozym 435) and acryl donors (methacrylic acid and vinyl methacrylate) was evaluated.

• Food Science and Preservation
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• v.6 no.1
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• pp.11-15
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• 1999

Grapes (large seed strains)were treated with fumigation using SO\ulcorner and seal-packaged by PE film, then storage at 0$^{\circ}C$ at 90$^{\circ}C$ RH for the test of storage life. The fruits weight loss and abnormal fruits increased with storage. The abnormal fruits were rapidly produced after 80 days, however, these rates of Rubel muscat and Shingyoku were only 8.0 and 8.3%, respectively. After 90 days, the rate of Rubel muscat was 19.1%, resulting in the least rate. Moisture content of Kaiji and Honey black slightly increased and that of other grapes decreased. Soluble solids content and acidity decreased except Shingyoku and Honey black, however, sugar/acid ratio increased with these strains. The external appearances were depressed with storage but sensory test value of Shingyoku, Honey black, Rubel muscat were ranged from 7 to 9, showing good evaluation. The hardness of Honey black after 90 days resulted in the highest value 0.51 and that of Izunishiki and Kaiji were 0.23-0.25, showing the least value.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.7-12
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• 2010

A significant difference in table grape quality was found between harvest seasons, producers and cultivars. In general, 'Kyoho' grapes showed much greater difference in fruit quality than 'Campbell Early'. The ratio of 'Campbell Early' grapes with poor quality (below quality standard within grades), was higher in fruit harvested early in the season, mainly because of immature fruit harvest. In 'Kyoho', poor quality of fruit seemed to be derived from the deviation of cultural practice between producers. Major factors responsible for poor quality in both cultivars includes harvest of unripe cluster, poor sorting and grading, berry abscission, and poor coloration. It is recommended to introduce a new quality standards considering the market condition in 'Kyoho' or a fresh-cut technology of grape berries for niche market.

• Food Science and Preservation
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• v.3 no.2
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• pp.105-111
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• 1996

The conditions of cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju were investigated. The changes of peel moisture contents soluble solids, total sugar, vitamin C and density were slightly occured, and decay ratio was below 20% on keeping freshness relatively till late of March during cold storage. After thats decayed citrus fruits were increased gradually mainly from cold injury with lower temperature and high humidity. The loss of fruit weight, decrease of fruit hardness, and decrease of acid content were occured gradually during cold stroage. Because of the difficulty of long term storage for Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits every year.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1051-1058
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• 2014

Yuza (Citrus junos) had 3 varieties and they had variable physiochemical properties. This study analyzed free sugar, hesperidine, naringin, flavonoid contents and antihypertensive activities according to variety and harvest time of Yuza. Three Yuza varieties, native (C. junos I), improved I (C. junos I + Poncirus trifoliata), improved II (C. junos I + C. junos II) were used. Harvest time could influence biochemical properties of Yuza such as acidity and $^{\circ}brix$. When the Yuza harvested at behind of season, the sugar/acid ratio went up because the acidity was decreased but sugar content was increased. Fructose content was dramatically high at November, Yuza of the season. Total flavonoids was high in pulp parts of improved II and in juice of native one harvested at October. The content of hesperidin and naringin in peels and juices were high in immature fruits fresh-picked at July since then they were decreased steadily and there were no difference according to varieties. The angiotensin converting enzyme (ACE) inhibition was powerful at pulp of Yuza in particular native one picked at November.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.395-402
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• 2001

A fusant FG-21 was selected on the basis of higher ${\gamma}-GTP$ activity following fusion process between SM-2 and SM-10 of Bacillus subtilis mutants. ${\gamma}-GTP$ activity of the mutant FG-21 was increased up to 612 U/mL when grown for 36 hr at $37^{\circ}C$ in culture media containing 1% glycerol 1% glycerol, 1% peptone, 0.1% citric acid, 5 mM $K_2HPO_4$, 1 mM $FeCl_3$, 1 mM $MgCl_2$, 1 mM $NH_4Cl$, pH 7.0. In fusnat FG-21, the ratio of protein to total sugar contents for biopolymer A was 38 to 59. for biopolymer B from parental strains it was 19 to 78. Fructose contents determined by HPLC were $573.7\;\mu\textrm{g}/mg\;and\;764.4\;\mu\textrm{g}/mg$ for biopolymer A and B, respectively. And glutamic acid content were $163.7\;\mu\textrm{g}/mg\;and\;94.6\;\mu\textrm{g}/mg$ for biopolymer A and B, respectively. In fusant FG-21, the ratio of fructose to glutamic acid contents for biopolymer A was 78 to 22. For biopolymer B from parental strains it was 89 to 11.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.196-203
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• 2018

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.