• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.442-449
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• 2017

Adenophora triphylla var. japonica extract has been reported to have estrogenic activity and beneficial effects in postmenopausal women requiring estrogen replacement therapy. This study investigated the effects of A. triphylla extract on cognitive function in ovariectomized mice. Water extracts from A. triphylla were administrated to ovariectomized mice fed a high fat diet for 6 weeks. The step through latency time in the passive avoidance test was shortened in ovariectomized mice as compared with sham-operated mice. However, administration of A. triphylla extracts had a tendency to prolong the latency time in ovariectomized mice. Moreover, A. triphylla supplementation caused a significant decrease in mean escape latency in the water maze test. These results indicate that A. triphylla could be used to improve estrogen deficiency-related learning and memory impairments in postmenopausal women.

• Journal of Preventive Medicine and Public Health
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• v.19 no.2 s.20
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• pp.307-313
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• 1986

This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained $1.32{\pm}0.274ppm$, 13 times as high as the maximal allowable concentration of mercury in food recommeded by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of $0.11{\pm}0.025ppm$ in boiled sprouts and $0.03{\pm}0.022ppm$ in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.435-440
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• 2020

Water is a major ingredient and comprises over 98% content of coffee. In this study, coffees prepared with distilled water (L) and waters with medium (M) and high hardness (H) were investigated for organic acid, caffeine, and eugenol contents and analyzed by sensory evaluation. Organic acid content was the highest in H-coffee. The contents of chlorogenic acid and caffeine, the characteristic bitter taste molecules, were the highest in L-coffee. The level of eugenol, one of the representative aroma components, was the lowest in M-coffee but similar between L- and H-coffees. The sensory evaluation test, conducted on a university student group comprising 56 female and 47 male participants, showed that L-coffee was the most preferred (42% or higher), but there was no significant difference in bitterness, acidity, body, and balance. Results suggest that the preference index of coffee taste among university students may be different from that of coffee experts who prefer coffee extracted with water of certain hardness.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1133-1139
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• 2017

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.116-121
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• 2012

Water extract from Pinus densiflora (WPD) was investigated for its antioxidant activity and its ability to provide protection from DNA damage. A series of antioxidant assays, including a 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging assay, a reducing power assay, a metal-chelating assay, a superoxide radical scavenging assay, and a nitrite scavenging ability, as well as a DNA damage protection assay were performed. Total phenolic content was found to be 211.32 mg Tan/g WPD. The extract scavenged 50% DPPH free radical at a concentration of 21.35 ${\mu}g/mL$. At that same concentration, the reducing power ability of WPD was higher than that of ${\alpha}$-tocopherol. The extract chelated 68.9% ferrous ion at the concentration of 4 mg/mL. WPD showed better nitrite scavenging effect at the lower pH. Meanwhile, WPD exhibited a strong capability for DNA damage protection at 1 mg/mL concentration. Taken together, these data suggest water extract from Pinus densiflora could be used as a suitable natural antioxidant.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.119-125
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• 2016

Antioxidative components and activities of the extracts from Pleurotus ostreatus extracted at different ethanol concentration were analyzed and their correlation were investigated. Ergothioneine, total phenolic compounds, and flavonoid contents of the extracts from P. ostreatus extracted with hot water (0% ethanol) were the highest ($2.98{\pm}0.05$, $9.51{\pm}0.45$, and $2.83{\pm}0.03mg/g$, respectively) and the contents were decreased according to increase of ethanol concentration for extraction. DPPH and ABTS radical scavenging activities of the extracts from P. ostreatus extracted with hot water were the highest ($80.41{\pm}0.56$ and $91.47{\pm}0.11%$, respectively). FRAP value also showed the highest reducing power by $8.86{\pm}0.33\;FeSO_4\;eq$. mM in hot water extracts. Positive correlations were found between ergothioneine contents and antioxidative active components and antioxidant activity of the extracts from P. ostreatus. Results indicate that hot water extraction was most efficient for the extracts with high antioxidative activities from P. ostreatus.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.447-451
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• 2019

6-gingerol can be converted to 6-shogaol, one of the predominant active compounds found in ginger, via processing such as drying and extraction. Subcritical water extraction is the environmentally friendly method of extraction of bioactive compounds using only purified water as a solvent. This study investigated subcritical water extraction ($190^{\circ}C$, 15 min) of 6-gingerol, and 6-shogaol from dried ginger (Zingiber officinale) including drying conditions such as temperature (room temperature, 60, $80^{\circ}C$, and freeze drying) and time duration for drying (1-4 h). The amount of 6-gingerol was found to be reduced, and that of 6-shogaol was found to be increased depending upon the water content of dried ginger. Upon oven-drying ginger at $60^{\circ}C$ for 2 h, the maximum yields of 6-gingerol ($0.18{\pm}0.02mg/g$ fresh weight), and 6-shogaol ($0.47{\pm}0.02mg/g$ fresh weight) were obtained upon subcritical water extraction.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.47-58
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• 2003

Brown rice was used as material for solid-substrate cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10 hours for brown rice, but the final water content was much less than optimum water content(65%). Hot water reduced the hydration time of brown rice, and the water content reached to 65% within 40 mins. From this result, hot water was better than cold water for the hydration of brown rice. We attempted to develop a practically applicable process by combining the soaking and sterilization. The water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The content of free sugar increased far more in brown rice fermented with mycelium than in brown rice which was not fermented. Addition was most suitable 20% when add mushroom-rice to brown rice.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2004.11a
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• pp.23-28
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• 2004

Various merchandises have appeared in recent markets of mineral water, beverage, food and cosmetics etc. These are almost manufactured by adding raw seawater, desalinated water, brine or salt from Deep Ocean Water(DOW), and it intimated desalination and mineral extraction are key techniques for DOW business. This study aims to verify the functional performance of mineral-controlled water produced by the basic methods which were proposed by authors for industrial purposes. This water revealed the possibility of the radical scavenging effects and moisturizing capability.