• Membrane and Water Treatment
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• v.10 no.3
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• pp.213-221
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• 2019

Anaerobic digestion (AD) has been widely used to valorize food waste (FW) because of its ability to convert organic carbon into $CH_4$ and $CO_2$. Korean FW has a high content of fruits and vegetables, and efficient hydrolysis of less biodegradable fibers is critical for its complete stabilization by AD. This study examined the digestates from different anaerobic digesters, namely Rs, Rr, and Rm, as the inocula for the AD of vegetable waste (VW) and cellulose (CL): Rs inoculated with anaerobic sludge from an AD plant, Rr inoculated with rumen fluid, and Rm inoculated with anaerobic sludge and augmented with rumen fluid. A total of six conditions ($3\;inocula{\times}2\;substrates$) were tested in serial subcultures. Biogas yield was higher in the runs inoculated with Rm than in the other runs for both VW (up to 1.10 L/g VS added) and CL (up to 1.05 L/g VS added), and so was biogas production rate. The inocula had different microbial community structures, and both substrate type and inoculum source had a significant effect on the formation and development of microbial community structures in the subcultures. The overall results suggest that the bioaugmentation with rumen microbial consortium has good potential to enhance the anaerobic biodegradability of VW, and thereby can help more efficiently digest high fiber-content Korean FW.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.254-260
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• 2012

This study surveyed dietary intake and adherence to the Korean national dietary guidelines in Korean adolescents. To elucidate basic data for use in nutrition education, which aims to improve adolescent compliance with the national dietary guidelines and to increase the intake of dietary fiber, we evaluated the sources of fiber in adolescent diets. This study included 182 male and 212 female students from 2 middle schools in the Jeonju province. From November 15~20, 2011, we surveyed the students for general characteristics, adherence to the Korean national dietary guidelines, and dietary intake. Dietary fiber intake was $16.57{\pm}6.95$ g/day for male students and $16.14{\pm}7.11$ g/day for female students. The food groups that contributed most to dietary fiber intake were (in descending order) cereals, vegetables, seasoning, and fruits. The fiber-containing food items consumed most were cabbagekimchi, cooked rice, instant noodles, and cabbage. Based on adherence to the Korean national dietary guidelines, the vegetable-based intake of dietary fiber in groups 1 (score 15~45), 2 (score 46~52), and 3 (score 53~75) were $4.41{\pm}2.595$ g/day, $4.12{\pm}2.692$ g/day, and $5.49{\pm}3.157$ g/day, respectively (p 0.001). In addition, the total intake of dietary fiber varied significantly among the three groups (p 0.001) as follows: Group 1, $14.99{\pm}6.374$ g/day; Group 2, $15.32{\pm}6.772$ g/day; and Group 3, $18.79{\pm}7.361$ g/day. In this study, we discovered that adherence to the Korean national dietary guidelines correlates with improved intake of dietary fiber. Therefore, marketing and educational development is needed to promote adherence to the Korean national dietary guidelines. In addition, nutritional education is needed to improve dietary fiber consumption through the intake of vegetables and fruits other than kimchi.

• Journal of the Korean Chemical Society
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• v.3 no.1
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• pp.28-30
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• 1954

It was pointed out by Katagiri and Nakahama that the useful retling bacteria acted selectively on vegetable fiber materials and also they proposed that this selectivity was based on the specificity of protopectinase of the bacteria, and that the two characters might have certain parallel relation with each other. The result of the further experiments carried out by the author with mulberry-tree bark also confirmed the selectivity of some kinds of retling bacteria, but found no remarkably different action on protopectin from mulberry-tree bark. Accordingly no parallel relation between the selectivity of the retling bacteria and the specificity of the protopectinase was identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.965-974
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• 2007

This study was performed to investigate the effects of vegetable sprout powder on serum and adipose tissue lipid metabolism in rats fed high-fat diet for 4 weeks for induction hyperlipidemic model rat. Weight-matched male Sprague-Dawley rats were assigned to five groups according to dietary fat level (10% or 20% of diet wt.) and mixture of vegetable sprout powder levels (5% or 10% 10% or 20% of diet wt.). Vegetable sprout powder was the mixture of same amounts of dried barley, broccoli, rapeseed, alfalfa, radish, mustard, buckwheat and brussels sprouts. Experimental groups were normal fat diet with 5% cellulose (NF-C), high fat diet without fiber (HF-N), high fat diet with 5% cellulose (HF-C), HF-C diet with 5% vegetable sprout powder (HF-CSL), and HF-C diet with 10% vegetable sprout powder (HF-CSH). The body weight of HF-N group increased 16% compared with the NF-C group, while it was decreased by 15% and 22% for HF-CSL group and HF-CSH group, respectively. Fat mass and fat cell size of adipose tissue were lower in HF-CSL group and HF-CSH group compared with HF-C group, and lower in HF-CSH group compared with HF-CSL group. Serum triglyceride, total cholesterol and LDL-cholesterol contents were markedly decreased by vegetable sprout powder containing diet, while the serum HDL-cholesterol and phospholipid contents were higher in vegetable sprout powder containing diet in a dose-dependent manner. Leptin and insulin levels in serum showed a decrease in HF-CSH group. Significantly increased contents of triglyceride, total cholesterol, LDL-cholesterol, leptin and insulin in the serum of HF-N group were returned to normal or even below normal levels by feeding 10% vegetable sprout powder diet. The increased activities of NADP-malate dehydrogenase (ME), glucose-6-phosphate dehydrogenase (G6PDH) and 6-phosphogluconate dehydrogenase (6PGDH) and lipoprotein lipase (LPL) in adiposetissue by HF-N group were decreased to the activity of normal fat group by feeding vegetable sprout powder in a dose-dependant manner. These results indicate that lipid metabolism in rats fed high-fat diet was suppressed by feeding vegetable sprout powder.

• Journal of the Korean Graphic Arts Communication Society
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• v.14 no.2
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• pp.51-63
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• 1996

Contributions by Tsai Lun, the paper inventor, are as follows; 1. As most of the materials, which were used, were the waste articles, the cost was cheap and the large quantity could be produced at a time. 2. It was much more convenient to use or carry them beyond comparison with the existing materials. 3. He established how to manufacture the paper if which the materials is vegetable fiber and invented a successive paper making. 4. He extended the kinds of paper manufacturing materials by instructing the worker about how to make the bark paper from the paper mulberry fiber, namely, he tried to realized the technological renovation to connect the past and the future. 5. As a result of his efforts, he greatly contributed to the social development as the supply of books and knowledge was smoothly active, and the paper is the best and ultimate one as the writing material.

• Journal of Marine Bioscience and Biotechnology
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• v.4 no.1
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• pp.15-23
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• 2010

Seaweed has been consumed especially in the Asia since centuries ago as a vegetable (Matsukawa, 1997; Burtin, 2000; Raghavendran 2003). Seaweed has many valuable nutrients i.e. as a mineral resources, vitamin, and non-caloric fiber, also has potential antioxidant resources. Such of nutrition consists in the Seaweed is Chlorophyll, Carotene, Fucoxantine, Luteen and Zeaxantine, Polysaccharide and Diet Fiber, Mineral, Protein and Amino Acid, Fat and Fatty Acid, Vitamin, Polifenol, also Methanol. The benefits of some nutrition content on seaweed are as an antioxidant, slimmer agent, anti-diabetes, healthy for heart, eyes health, Iodium source, and some kind of vitamins functions. As a conclusion, developing research about seaweed we believe it would be a part of medicine material and food processing, also cosmetic industrial.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.404-408
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• 1997

Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 6% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight $(MW{\sim}250)$ and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.

• Journal of Nutrition and Health
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• v.34 no.3
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• pp.313-321
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• 2001

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. To do the present study the vegetarians were selected;245 Buddhist nuns(age: 23-79yrs). For control subjects, 235 healthy female adults(age: 23-79yrs) were selected. They were the teachers, the nurses and the housekeepers living in Chinju Gyeongsang Namdoo Province. Study period was from October 1996 to February 1997. The contents are consist of survey, anthropometric measurement, and clinical examination. The average ages of the subjects were 44.20yrs for vegetarians and 40.52yrs for non-vegetarians respectively. Average body mass indice(BMI) of vegetarians and non-vegetarians were 22.47 and 21.08, WHR was 0.85 and 0.84, percentage of body fat was 28.79 and 26.55 and the average duration of vegetarian diet of the vegetarians was 13.16 years. On the nutrient related lipid, fat, the energy ratio of fat, saturated fatty acid, total fatty acid, monounsaturated fatty acid and total-cholesterol were significantly lower(p<0.01) but the ratio of p/s was significantly higher(p<0.01) in vegetarians than non-vegetarians. The vegetarians were significantly higher than the non-vegetarians in intake of fiber, vitamin C. In vegetarians, variables that significant negative correlation with fiber were total-cholesterol, AI, blood sugar. In non-vegetarians, variables that significant negative correlation with fiber were TG, total-cholesterol, blood sugar, systolic blood pressure. In both subjects, the serum lipid concentration and the blood pressure were getting lower with fiber intakes. Consequently, vegetable diet can be considerably effective in making the level of the risk factors causing in cardiovascular disease lower. (Korean J Nutrition 34(3) : 313∼321, 2001)

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.263-280
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• 2000

This survey was conducted to investigated the status of nutritional consumption and relationship of nutrition of patients in hospitals from 1998.9.1 to 1998.9.10. Calorie intake of male patients was lower than RDA but that of female patients were higher than RDA except female younger than 64 years old. Protein intake of male patients was 130% higher than RDA, and that of female patients was 150% more than RDA. Calcium intake was lower than RDA in male patients but higher than RDA in female patients except older than 75 years. Iron intake was higher than RDA in all patients except in male patients older than 75 years. while vitamin B$_1$and vitamin C intake was higher than RDA in all patients but vitamin A and niacin intake was lower than RDA. The rich patients intake enough iron through animal foods and stabilized patients intake vitamin B$_2$ more than RDA. All patients were recognized the importance of protein and vegetable for health and they were recognized also careful choosing of foods for health. Positive relationships were showed between intake of nutritional tablet and nutritional status, between less vegetable intake and less intake of calorie, fat, sugar and fiber and between appetite and vitamin B$_1$ and vitamin C. The result showed that the shorter period staying in hospital, the more intake of sugar, vitamin A and vitamin C.