• 대한의생명과학회지
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• 제25권3호
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• pp.211-217
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• 2019

Research has established a strong connection between a diet rich in antioxidants and a decreased incidence of cardiovascular disease and cancer. These diets prominently feature fruits and vegetables containing high amounts of vitamins A, B, C and E, carotenoids, and minerals. Different processing conditions for these foods can alter their nutrient complement and potency. This study compared the antioxidant properties of a range of processed fruits and vegetables to see which yielded the highest level of antioxidant activity. We used an acetaminophen-induced oxidative stress mouse model to evaluate the antioxidant effects of extracts of processed apple, pear, carrot, cabbage, broccoli, and radish. Our results showed that the administration of these fruits decreased the expression of oxidative stress indicators such as ALT, AST, catalase, superoxide dismutase, GPx, and 8-OHdG. They also significantly protected mice livers from APAP-induced damage, as shown by histological evaluation. Our results have demonstrated the positive effects of processed fruits and vegetables in a mouse model of oxidative stress.

• Journal of Biosystems Engineering
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• 제21권1호
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• pp.44-51
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• 1996

The purpose of this paper is to obtain the basic data for design of pressure cooling system. Static pressure drop, as a function of superficial velocity, was measured for different stacking methods and stacking heights of some fruits and vegetables. At given superficial velocity, sphericity and void fraction had a much greater influence on static pressure drop than average diameter of spherical fruits such as apple, peach, tomato and kiwi fruit. Among cylindrical vegetables such as cucumber, carrot, radish and chinese cabbage, cucumber showed different pattern of static pressure drop because of its bended shape, radish showed less static pressure drop than other vegetables because its large sizes of voids. When cucumber and spinach were stacked vertically and horizontally to air flow, a much greater static pressure drop was shown in vertical than in horizontal type, therefore static pressure drop was affected not only by void fraction but also by void shape. Also, in packed-beds of fruits and vegetables, static pressure drop could be estimated very well by Ramsins equation.

• Journal of Community Nutrition
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• 제4권3호
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• pp.143-150
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• 2002

The objective of this study is to establish outcome validity for three instruments that assess whether subjects met recommendations for daily servings of fruits and vegetables for“Stage of Change”research. A convenience sample of 294 college students was recruited from introductory nutrition classes at Michigan State University in the United States. To measure servings of fruits and vegetables, separately, three types of methods (self-rated intake, 24-hour recall and food frequency) were used in comparison to the servings from a three-day food record, the criterion used. The outcome validity was assessed based on whether or not at least two servings of fruits and three servings of vegetables were reported. Validity was assessed by sensitivity, to measure the ability to detect low intakes, and by specificity, to measure ability to detect adequate intakes. Cohen's kappa was used as well to examine the agreement between the three methods and a three-day food record. The results showed, for fruits, the 24-hour recall had the best agreement (recall 0.54, self-rated : 0.31, food frequency : 0.29) with a three-day food record for servings consumed by people in pre-action or post-action stages. Sensitivity for fruit was also best using a recall (0.81). For vegetables, however, all three methods had low agreement (food frequency : 0.27, recall : 0.21, self-rated : 0.17) with the results of the three-day food record. Self-rated intakes for vegetables had the best sensitivity (0.66) and the food frequency had the best specificity (0.73). Therefore, researcher can use the 24-hour recall method to identify people who consume inadequate servings of fruit. To detect adequate vegetable intake, the food frequency was best of the three methods. Accuracy may be improved by probing for vegetables in mixed dishes and on sandwiches. (J Community Nutrition 4(3)： 143∼150, 2002)

• Preventive Nutrition and Food Science
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• 제2권3호
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• pp.269-279
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• 1997

Various nondestructive technologies for quality inspection of fruits and vegetables were reviewed through published literatures and selected agricultural databases. These technologies were grouped into nine categories, including acoustic response, dielectric response, machine vision, magnetic response, mechanical vibration response, microwave response, optical properties, and other possible sensing technologies. Their principles and characteristics were investigated and these technologies were presented with their current and potential applications. The link of appropriate nondestructive technologies with common principal quality parameters of fruits and vegetables was summarized.

• International Journal of Advanced Culture Technology
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• 제7권4호
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• pp.118-124
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• 2019

There is a strong connection between the diet rich in antioxidants and the decreased incidence of cardiovascular and cancerous diseases. Diets that are rich in anti-oxidants particularly include fruits and vegetables containing the high amounts of vitamin A-E, carotenoids, and minerals. Different processing conditions applied for vegetables and plants results in the alteration of the nutrients present in them. Therefore the rationale of our study was to compare the antioxidant effects of different processed vegetables and plants and to see that which one of them showed best anti-oxidant activity. For this purpose, we have used acetaminophen induced oxidative stress model in mice to check the effects of processed apple, pear, carrot, cabbage, broccoli and radish. Our results have shown that the administration of these samples effectively decreased the expression of parameters related with oxidative stress like ALT, AST, catalase, superoxide dismutase, GPx and 8-OHdG. Moreover they also significantly protected the mice livers from APAP induced damage as shown by histological changes. Therefore our results have demonstrated the effects of processed fruits and vegetables in mice model of oxidative stress.

• 한국식품위생안전성학회지
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• 제17권2호
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• pp.101-105
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• 2002

질산염 및 아질산염의 주요 급원인 각종 채소류 및 과실류에서 이들의 분포를 조사하고자 엽채류 23종, 과채류 4종, 근채류 $\boxUl$종, 향신채소류 7종 및 과실류 15종의 질산염, 아질산염을 Ion-Chromatography(IC)를 이용하여 분석하였다. 엽채류에서 아질산염은 총 10종에서 검출 되었으며,재래종 상치가 평균 0.6 mg/kg으로 가장 낮은 함량이었고 개량종 상치가 평균 349 mg/kg으로 가장 높은 함량이었다. 질산염은 취나물이 평균 578.3 mg/kg으로 그 함량이 가장 높았으며, 다음이 겨자잎(415.7mg/kg), 청경채(348.6 mg/kg)의 순이었다. 과채류 중 아질산염은 본 실험의 조건에서는 검출되지 않았으며 질산염은 애호박이 평균 86.2 mg/kg으로 가장 높은 함량이었으며 오이가 0.6~24.7 mg/kg(평균 5.5 mg/kg)으로 가장 낮았으나 모든 시료가 개체에 따라 함량의 차이가 컸다. 근채류에서도 아질산염은 검출되지 않았고 질산염은 무가 0.2~ 580.0 mg/kg으로 월등히 높은 함량이었고 향신채소류는 질산염의 함량이 대체로 낮은 반면 마늘을 제외한 전 시료에서 아질산염이 불검출에서 29.8 mg/kg까지 검출되었다. 파의 경우 아질산염은 잔파가 더 높은 함량이었으나 질산염은 대파가 평균 4.3 mg/kg으로 잔파에 비해 약 6배 더 높은 함량이었고, 고추에서도 아질산염은 적고추가 더 높은 함량이었으나 질산염은 청고추가 약 7배나 더 높았다. 과실류의 질산염은 사과가 평균 0.5 mg/kg으로 가장 낮은 함량이었고 자두가 1.6~206.2 mg/kg, 평균 76.6 mg/kg으로 다른 시료에 비하여 월등히 높은 함량이었다.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.542-552
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• 2001

The purpose of this study was to investigate dietary habits and food compliance in stroke patients. One-hundred sixty eight elderly stroke patients and 97 young patients with first -ever stroke admitted to Asan Medical Center between 1994 and 1998 were studied. Using a structured interview, we assessed food intake. food consumption frequency and compliance to low salt, low meat hight fish and high fruit and vegetable diets. These results were analyzed with X$^2$, t-tests, and analysis of variance (ANOVA) using the SAS package program. Salted food intake and cholesterol-containing food frequency were increased whereas frequency of fruits and vegetables intake was decreased in young stroke patients compared to the elderly. Meat intake and cholesterol-containing food frequency were increased in the males compared to the females in elderly stroke patients. and fish intake and cholesterol-containing food frequency were higher in the males than the females in the young. In patients with high economic status, frequency of fruits and vegetables was elevated. Also compliance the low meat and high fruit and vegetable diet in young patients was lower than that in the elderly. When the life-style risk factors influencing the food intake of frequency of fruits and vegetables was affected by education in young stroke patients. In elderly stroke patients, meat intake frequency of cholesterol-containing foods and fruits and vegetables were influenced by sex and /or income. Our results suggest that dietary intake of salt meat ,cholesterol-containing foods. fruits and vegetables in stroke patients may vary with age, sex the presence of risk factors or economic status therefore guidelines and nutrition education should by formulated to prevent stroke recurrence based on dietary habits and risk factors of individual patients.

• Journal of Nutrition and Health
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• 제29권1호
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• pp.89-96
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• 1996

This study was conducted to analyze dietary fiber content of 113 common Korean foods. Content of total dietary fiber(TDF) in vegetables, mushrooms, fruite, and seaweeds was determined by enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC. The average TDF content of the foods analyzed was 3.62$\pm$2.09% for green vegetables, 5.90$\pm$7.61% for light vegetables, 14.27$\pm$18.11% for mushrooms, 3.02$\pm$4.48% for fruits, and 11.39$\pm$12.68% for seaweeds. The foods containing the highest TDF values in the food groups were boiled radish leaves(10.84%) in green vegetables, dried braken(38.36%) in light vegetables, dried juda's ear(18.18%) in mushrooms except dried manna lichen(52.87%), dried persimon(17.73%) in fruits and dried sea mustard(37.77%) in seaweeds. Dried Seaweeds such as sea mustard (37.77%), sea tangle(29.30%), and laver(31.36%) were good sources of dietary fiber. When we consider the health and therapeutic benefits of dietary fiber, it is recommended to continue to consume traditional Korean diet which are mainly composed of vegetables rather than animal foods and to increase consumption of dried mushrooms and seaweeds which contain high content of TDF.

• Structural Engineering and Mechanics
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• 제85권4호
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• pp.461-468
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• 2023

Edible coatings are one of the most innovative methods to preserve the quality and increase the shelf life of fresh fruits and vegetables. A successful edible coating should have a barrier against gases, especially oxygen and water vapor, and have good surface characteristics. Today, chitosan coating is widely used due to its properties, such as non-toxic, biodegradable, and biocompatibility. Is. Coating the surface of fruits and vegetables with chitosan increases shelf life due to reducing weight loss and reducing respiration rate and also reduces decay due to its antimicrobial and anti-fungal effect. This work discusses the effect of using chitosan coating containing chamomile extract to increase fresh vegetables'shelf life. In addition to increasing the shelf life of vegetables, this method can be used as a solution for the economic management of human resources. The results of this method confirm the successful synthesis of these nanoparticles, and the results of applying this food coating on vegetables have been successful. They have increased the shelf life of vegetables such as basil and spinach.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.