• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.890-894
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• 1999

Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was inves tigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence mi croscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1:1 ratio of ESPR 25(polyglycerine＋polylinoleate) and TW 20(sorbitan laurate＋ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9 m with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90:10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.257-260
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• 2006

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.71-82
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• 2003

In this study, hygiene knowledge and recognition on job performance levels of foodservice employees at different degrees of HACCP application had been compared. As for the comparison of hygiene knowledge for HACCP application, foodservice employees at "Appointed" showed significantly higher HACCP knowledge (p < 0.01) . As for recognition on job performance levels, this status also assured the significant difference between the comparison groups (p < 0.01) : "Appointed" showed the highest point of 4.24 while "Voluntary applying" and "Non-applying" showed 3.39 and 2.53 respectively. The "Appointed" group showed the well performance of most of the surveyed items. "Voluntary applying" group showed unsatisfactory performance in various log recordings and some part of surveyed items. As for "Non-applying", many items were performed under the average score as they do not apply HACCP.ems were performed under the average score as they do not apply HACCP.

• Journal of Nutrition and Health
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• v.31 no.4
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• pp.799-808
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• 1998

To investigate the antitumor activity of mugwort (Artemisia princeps Pampan), petroleum ether extract of mugwork was partially purified by a silica gel chromatography. Among several fractions, the fraction which was obtained under the elution with acetone, showed potent cytotoxicity against mouse leukemia cell line(Ll210), human colon cancer cell line (HCT-48) and human hepatoma cell line (Hep G2) , but was less effective with normal cell line(mouse embryo cell). Acetone fraction appeared to be glycolipid by Benedict test and the major fatty acids of the lipid were C16 ; 0 , C 18: 3by GC/MS analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.311-314
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• 1990

The volatile fraction of Oenanthe stolonifera DC. was extracted by a steam distillation under the atmospheric pressure and analyzed by gas chromatography(GC) and gas chromatogra-phy/mass spectrometry(Gc-MS) The experimental results revealed the presence of 63 volatile components. Among them 39 components identified were composed of 20 hydrocarbonss(61.94%) 9 alcohols(8.76%) 3 ketones(11.5%) 1 ester(1.34%) 1 aldehyde (2.29%) and 5 miscellaneous \ulcorner92.35%) The major volatile components of Oenanthe stolonifera DC. were limo-nene(12.12%) pulegone(94.8%) germacrene D(8.34%) and $\beta$-pinene(7.68%)

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.199-206
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• 1991

Rheological properties of $\alpha$-rice powder were investigated in comparison with those of polished rice powder. Flow behavior for cooked solutions of two powdered samples(5~11%) were Binghampseudo plastic. Consistency index and yield stress of cooked solution of powdered a-rice were much lower than those of polished rice powder while flow behavior index was nearly similar. 9% cooked solution of powdered $\alpha$ -rice showed slightly weaker thixotrophic behavior and more ease tendency to relax under the steady shear than those of polished rice powder.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.27-31
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• 1989

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55~58$^{\circ}C$ under pressure of 30~60mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch, The pouch was sterilized to make a new strawberry jam. The characteristics of new type ism was analyzed gas chromatographic profile, and sensory evaluations.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.549-552
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• 1997

A purple non-sulfur photosynthetic bacteria which evolved molecular hydrogen efficiently from glucose in the presence of low concentration of NH4+ under light illuminated anaerobic condition was isolated from mud samples in Korea. This bacteria was identified on Rhodobacter sphaeroides KS 56 based on the morphological, cultural and physiological characteristics.

• Journal of Microbiology and Biotechnology
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• v.29 no.12
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• pp.1947-1956
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• 2019

The gut microbiome influences the health and well-being of dogs. However, little is known about the impact of breed on the fecal microbiome composition in dogs. Therefore, we aimed to investigate the differences in the fecal microbiome in three breeds of dog fed and housed under the same conditions, namely eight Maltese (8.0 ± 0.1 years), eight Miniature Schnauzer (8.0 ± 0.0 years), and nine Poodle dogs (8.0 ± 0.0 years). Fresh fecal samples were collected from the dogs and used to extract metagenomic DNA. The composition of the fecal microbiome was evaluated by 16S rRNA gene amplicon sequencing on the MiSeq platform. A total of 840,501 sequences were obtained from the 25 fecal samples and classified as Firmicutes (32.3-97.3% of the total sequences), Bacteroidetes (0.1-62.6%), Actinobacteria (0.2-14.7%), Fusobacteria (0.0-5.7%), and Proteobacteria (0.0-5.1%). The relative abundance of Firmicutes was significantly lower in the Maltese dog breed than that in the other two breeds, while that of Fusobacteria was significantly higher in the Maltese than in the Miniature Schnauzer breed. At the genus level, the relative abundance of Streptococcus, Fusobacterium, Turicibacter, Succinivibrio, and Anaerobiospirillum differed significantly among the three dog breeds. These genera had no correlation with age, diet, sex, body weight, vaccination history, or parasite protection history. Within a breed, some of these genera had a correlation with at least one blood chemistry value. This study indicates that the composition of the fecal microbiome in dogs is affected by breed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1031-1037
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• 2006

The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition $(60^{\circ}C,\;4\;weeks)$. TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p<0.05). Viscosity of irradiated samples significantly decreased as increment of irradiation dose and no significant difference was abserved as elapse of storage period (p<0.05). In Hunter's value, L value decreased but a value and b value were not significantly different with increment of irradiation dose and elapse of storage period. Because gamma irradiation was led to lipid oxidation and decrease in viscosity of commercial powdery soup, these results suggested that further studies should be investigated to reduce detrimental effects induced by irradiation.