• Journal of the Korean Applied Science and Technology
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• v.8 no.1
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• pp.79-83
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• 1991

The extracts of Quercisemen(Quereus acutissima Carruthers seed) powder was obtained by the extraction with distilled water, water : acetonet(1:1, v/v), ethanol and ethyl ether, respectively. As a result this experiment, the antioxidative activity of each solvent extracts on linoleic acid were examined as follows: 1. Each fraction extracted by the acetone : water(1:1, v/v), water and ethanol respectively showed high antioxidative activity. 2. A fraction of the tannin extracted from the solvent, acetone, water(1:1, v/v) showed even more antioxidative activity than that of the ${\alpha}$-tocopherol or BHT. 3. Acceleration of peroxide reaction by $Fe^{++}$ and $Cu^{++}$ on the linoleic acid was strongly inhibited by adding the tannin, 4. Organic acid, such as malic acid, citiric acid and tartaric acid with the tannin were showed the synergistic effect fo the antioxidation reaction.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.98-103
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• 1995

The effect of blanching time, blanching water and power settings of microwave oven on the minerals retention in spinach and broccoli were investigated. The vegetables were blanched for 60, 120 and 180 sec, with water 0ml, 50ml and 100ml every 100 g of raw material at two different power settings (700w, 400w). The retention of minerals(Ca,K,Mg,Cu,Fe,Na,p) in spinach and broccoli were higher at the 400w power than 700w power level, regardless of blanching time. At the high power, the retention of minerals in spinach and broccoli were reduced remarkably as the blanching time increased. The reason for this is that the increasing power level results in greater water coming ou from the vegetable. Also, minerals in vegetable as coming out with this water loss in proportion to the blanching time.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.53-58
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• 2000

The production of malondiadehyde(MDA) was significantly decreased when the methoanol extract of persimmon leaves was added to the system. The methanol extract of persimmon leaves was fractionated by using various solvents such as hexane, chloroform, ethylacetate and butanol. Among the above fractions especially the chloroform fraction, ethylacetate fraction revealed the strong antioxidative activities. The hot water extract of the persimmon leaves was less effective than tannin which was extracted from persimmon leaves in antioxidative activity.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.137-143
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• 1994

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.163.1-163.1
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• 2003

Arsenic is a ubiquitous element that ranks 20th in abundance in the earth's crust, 14th in the sea water, and is a component of several hundred minerals. Arsenic and its compounds are mobile in the environment. Groundwater contamination by arsenic is a serious threat to mankind all over the world and it can also enter food chain. Humans are exposed to this toxic arsenic from air, food and water. (omitted)

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.797-802
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• 2011

I assessed the B($a$)P content from the Ginseng extract, Red ginseng extract, and Ssangwha extract which have high viscosities. It wasn't easy to extract oil from these samples, consequently measuring of B($a$)P was difficult. In order to know the exact detecting contents, I injected standard material of B($a$)P to the above extractions and pre-treated for measurement but it was also difficult to measure of contents exactly. To improve of detecting method, I removed mucinous materials using a 85% phosphoric acid solution or 10% citric acid solution and then processed continuously with $60^{\circ}C$ hot water. The analysis revealed that extracting the samples contained B($a$)P determined the rate of each 70%, 55%, 67% could increase. As a result the detecting method of B($a$)P contents could be improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.520-529
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• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.531-536
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• 2009

A urease-positive bacterium isolated from sea water was identified as Photobacterium sp. by morphological, biochemical, and 16s rRNA gene analyses and named Photobacterium sp. strain HA-2. 2.0-fold increase enzyme activity was observed in LB medium containing 3% NaCl and 0.1% urea or not and the enzyme activity was 16.0-fold lower compared to urease-positive Vibrio parahaemolyticus AQ4673 strain when grown in the LB medium containing 3% NaCl with 0.1% urea. The cloning and sequencing of Photobacterium sp. strain HA-2 urease gene cluster is currently being analyzed in our laboratory.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.326-333
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• 1984

The oxidation rate of krill lipids is very slow and no peroxides are accumulated even after long storage. By means of various chromatographic techniques and mass spectrophotometry, the primary antioxidant has been identified as ${\alpha}$-tocopherol. The phospholipid fractions did not show any antioxidative activity but peroxide-decomposing properties of total lipids depended upon the phospholipid contents. The peroxide-decomposing activities of phospholipids were due to the presence of polar materials generated during the storage. The most peroxide-decomposing fractions of oxidized krill lecithin by DEAE-cellulose column chromatography was low-molecule fraction (mean molecular weight: 182) and high-molecule fraction (mean molecular weight: 1942) was the next. The separation of peroxide-decomposing properties from low-molecule fraction was achieved by partitioning between chloroform and methanol/water. The methanol/water fraction showed strong peroxide-decomposing activities and main component of this fraction was assumed hydroxyamine compounds derived from choline.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.527-533
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• 2013

In this study, we established the optimal conditions for obtaining water-soluble extracts with antioxidant activity from Kalopanacis cortex. The extraction conditions tested included cold treatment, extraction time (1, 5, 10, 15, and 24 h), and extraction temperature (55, 75, and $95^{\circ}C$). The highest total polyphenol compound content from water soluble extracts ($612{\mu}g/mL$) was obtained at $95^{\circ}C$ for 15 h after cold treatment. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenger activity was also highest (78.8%) under these conditions, which was comparable to 70.2% of ascorbic acid. The hydroxyl radical scavenging activity (HRSA) was also highest (69.0%) under these conditions, stronger than 56.6% of ascorbic acid. These results may provide critical evidence supporting the use of Kalopanacis cortex as a source of antioxidants in functional foods.