• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.513-520
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• 2006

Spray-dried (SD) and freeze-dried (FD) takju powders were stored at 5, 15 and $25^{\circ}C$, and various quality characteristics such as moisture, amino nitrogen, color value, total viable cell count, total sugar, reducing sugar organic acid, and flavor compounds were measured for 50 days at 10-day intervals. After 50 days of storage, the moisture content was increased from an initial 6.64% to 7.24-7.38% in the SD powder, and from an initial 4.86 to 5.43-5.61% in the FD powder. pH, total acid content and total viable cell counts were slightly increased. Organic acid content was decreased in the SD powder from an initial 3,949.9 mg% to 805.9-922.3 mg%, and in the FD powder from an initial 5,171.5 mg% to 3,646.0-4,110.2 mg%. Amino nitrogen content was increased in the SD powder from an initial 1.2% to 1.9-2.2% and in the FD powder from an initial 1.9% to 2.2-2.5%. Total sugar and reducing sugar contents were increased in the SD powder from an initial 17.2% and 4.0% to 25.9-27.3% and 5.8-6.9%, and in the FD powder from an initial 19.1% and 5.2% to 29.2-30.2% and 8.3-8.8%, respectively. With increasing storage time, L and b values in the SD powder increased slowly, while L value in the FD powder tended to decrease and b value tended to increase. About 20 major volatile flavor components were identified in the SD and FD powders by GC-MS and all such component levels were decreased with increasing storage time.

• The Korean Journal of Nuclear Medicine Technology
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• v.16 no.2
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• pp.126-130
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• 2012

Purpose : Methode an effective block was investigated to deal with volatile radioactive gas, short lived radioactive waste generated as a result of the routinely produced radiopharmaceuticals FDG (2-deoxy-2-[$^{18}F$]fluoro-D-glucose) and compound with $^{11}C$. Materials and Methods : All components of the radiation stack monitoring and data management system for continuous radioactive gas detection in the air extract system purchase from fixed noble gas monitor of Berthold company. TEDLAR gas sampling bags purchase from the Dongbanghitech company. TEDLAR gas sampling bags (volume: 10 L) connected via paraflex or PTFE tubing and Teflon 3 way stopcock. When installing TEDLAR gas sampling bags in Hot cell on the inside and not radioactive gas concentrations were compared. According to whether the Hot cell inside a activated carbon filter installed, compare the difference in concentration of the radioactive gas $^{18}F$. Comparison of radiation emission concentration difference of module a FASTlab and TRACElab. Results : Activated carbon filter are installed in the Hot cell, a measure of the concentration of radioactive gas was 8 $Bq/m^3$. Without activated carbone filter in the hot cell was 300 $Bq/m^3$. Tedlar bag prior to installation of the radioactive gases a measure of the concentration was 3,500 $Bq/m^3$, $^{11}C$ synthesis of the measured concentration was 27,000 $Bq/m^3$. After installed a Tedlar bag and a measure concentration of the radioactive gases was 300 $Bq/m^3$ and $^{11}C$ synthesis was 1,000$Bq/m^3$. Conclusion : $^{11}C$ radioactive gas that was ejected out of the Hot cell, with the use of a Tedlar gas sampling bag stored inside. A compound of 11C is not absorbed onto activated carbon filter. But can block the release out by storing in a Tedlar gas sampling bag. We was able to reduce the radiation exposure of the worker by efficient radiation protection.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.327-334
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• 2013

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar ($24^{\circ}brix$), 0.1% (w/v) $CaCO_3$, 0.1% (v/v) cytolase PCL5, $K_2S_2O_5$ (200 ppm), and yeast ($1.5{\times}10^7$ cell/ml). Fermentation then occurred for 2 weeks at $20^{\circ}C$. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Korean Journal of Veterinary Research
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• v.35 no.1
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• pp.197-203
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• 1995

The effects of diet composition, reproductive condition and ketonuria and ketosis on the composition of rumen volatil fatty acids(VFA) and the blood lipid concentration were investigated in Holstein dairy cows. Six healthy cows(Group I), 9 ketonuric cows (Group II) and 8 ketotic cows(Group III) were examined at days 13-15 pre-partum(PRP) and at day 15 post-partum(POP). The ratios of concentrated feed supplied at PRP and POP were 0% and 15%, respectively, in Group I, 25% and 67% in Group II, and were 30% and 46% in Group III. The fulfillment rates of total digestive nutrient(TDN) and digestive coarse protein(DCP) increased at POP in each group. Although total VFA concentrations were lower at POP than at PRP in each group, the concentrations at PRP and POP were higher in Group I than in Groups II and III. The molar ratio of acetic acid decreased at POP in Group I, while the ratio increased at POP in Groups II and III. The molar ratio of propionic acid increased at POP in Group I, while it decreased in Groups II and III. Blood total cholesterol, free cholesterol, cholesterol esters, HDL-cholesterol, phospholipid and free fatty acid concentrations decreased at POP in all three groups, but these levels were low in Group I, high in Group III and intermediate in Group II at PRP and POP. Triglyceride concentration decreased after parturition in these three groups, but the decrease was most striking conspicuous in Group III.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.330-339
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• 1993

To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at $5{\pm}1^{\circ}C$ with different salt contents of 5, 10, $15\%$ (w/w) with enzyme contents of papain $0.1\%$ and protease-A $0.1\%$ VBN increased gradually during the 50 days of fermentation and showed $30{\sim}40mg/100g$ at 30, 35 and 45 days in case of salt contents 5, 10 and $15\%$ added with $0.1\%$ papain and protease-A, respectively. Amino nitrogen and the total creatinine increased until 20 days, hereafter tended to decrease gradually. Total carotenoid and glycogen also decreased during the fermentation. The results of sensory evaluation of fermented ascidian at $5{\pm}1^{\circ}C$ added $0.1\%$ papain or protease-A showed that the peculiar taste and flavor of ascidian was sustained for $30{\sim}40$ at least 20 days with $5\%$ NaCl and $35{\sim}45$ days of fermentation with 10 and $15\%$ NaCl.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.367-377
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• 2009

Halitosis is a generally accepted marker of diseases in the oral cavity and of systemic and gastrointestinal disorders. Based on these authors' previous findings (that (1) there is a close association between H. pylori infection and halitosis; (2) Korea red ginseng may suppress the colonization of H. pylori, fight H. pylori-induced cytotoxicity, and impose significant anti-inflammatory actions in patients with chronic gastritis; and (3) H. pylori infection is linked with the generation of significant levels of volatile sulfur compounds (VSCs), and the levels of VSCs correlate significantly with H. pylori-associated mucosal damages), in the current study, the authors documented the molecular mechanisms of Korea red ginseng's efficacy in ameliorating halitosis. When the RAW 264.7 cells were treated with the $H_2S$ releasing compound NaHS, the mRNA expression of cystathionine ${\gamma}$-lyase (CSE), IL-6, COX-2, and iNOS were more significantly induced compared with the vehicle-treated group. The cytoskeletal components of ezrin's and moesin's mRNA expressions were elevated by NaHS treatment accompanied by the activation of MAPK, p38, and ERK. Korea red ginseng pretreatment reduced both the NaHS-induced CSE expression and the proinflammatory genes (e.g., IL-6, COX-2, and iNOS) in a concentration-dependent manner. The ERM expression and the phosphorylation of p38 were also significantly reduced by Korea-red-ginseng pretreatment. Overall, Korea red ginseng pretreatment imposed significant anti-inflammatory effects through the downregulation of the NaHS-triggered proinflammatory gene expression, CSE, and ERM mRNA expression. Korea red ginseng could thus be said to be a key remedy of halitosis and to be effective in relieving gastric inflammation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1077-1081
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• 2005

The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.177-183
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• 2004

Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. Green tea has been considered a medicine and a healthful beverage since ancient times, but recently it has received a great deal of attention because of its antioxidants like polyphenols. Moreover, green tea contains amino acids, carbohydrates, proteins, chlorophyll, volatile compounds, minerals, and phytochemical components that are essential or helpful to human health. Depending on the manufacturing process, green teas are classified into several types. Among these, powdered green tea can be effective in the absorption of ingredients compare with other types of green tea since we take the beverage with powder itself. In this paper, the contents of general ingredients (moisture, proteins, fat, carbohydrates, and ash), minerals (Fe, Mg, Ca, Na, K, and P), hunter color values, and alcohol insoluble substance were determined in total of six powdered green teas commercialized in Korea and Japan.

• Korean Journal of Environmental Agriculture
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• v.23 no.4
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• pp.220-227
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• 2004

This study showed that thermophilic anaerobic acid fermentation of food wastes had an enhanced hydrolysis capability and improvement of acidification efficiency. Influence of pH on the anaerobic hydrolysis and acidogenesis was investigated to determine the proper alkalinity in the thermophilic fermentation of food wastes. The results of putting NaOH as alkali to evaluate hydrolysis and acid fermentation efficiency In acid fermentation process of food wastes showed that the food wastes pretreated with 0.05 g NaOH/g TS had the maximum 12,600 mg/L of VFAs concentration during HRT 3 days in $55^{\circ}C$ thermophilic condition and the maximum 9,700 mg/L of VFAs concentration during HRT 5 days in $35^{\circ}C$ mesophilic condition. The accomplishment of high VFAs concentration resulted from that the main component of food wastes such as cellulose, lignin and etc. is performed active chemical decomposition by alkali in thermophilic condition. The major components of VFAs produced from the thermophilic acid fermentation process of food wastes were the short chain fatty acids such as acetic acid, butyric acid, and propionic acid.