• 한국식생활문화학회지
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• 제11권1호
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• pp.37-42
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• 1996

자화수의 조리용수로써 기능에 대하여 연구한 결과 다음과 같은 현상을 관찰하였다. 1. 자화수의 pH의 변화는 수도수, 생수 공히 자화수가 약간 알칼리성을 띄었으며 시간이 지남에 따라 수도수에서는 pH가 유의하게 감소하고 생수에서는 증가하였다. 2. 건조식품을 불림에 있어 자화수의 경우 수도수를 사용한 경우보다 수화율이 유의적으로 높게 나타났다. 자화수에 침수한 버섯의 경우 초기부터 수분 흡수율이 약간 높았으며 90분 이후부터는 유의적으로 높아졌다. 콩은 하루밤 방치후 자화수에 침수한 시료에서 유의적으로 흡수율이 높게 나타났다. 3. 표면장력의 변화는 자화수의 표면장력이 수도수에 비해 작았고 시간의 경과에 따라서 유의하게 감소하였다. 4. 염장식품을 수침한 경우 자화수에서 특히 초기침수 5분 이내에 염장물로부터의 염분 유출량이 유의적으로 많았다.

• 분석과학
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• 제37권1호
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• pp.1-11
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• 2024

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protect crops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating into the food interior. Households commonly peel off skins, wash with water, or use chemical methods to remove foreign substances including residual pesticides on the food surface. In this study, we measured the washing rate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leaves and the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washing rates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, and indoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removal rates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.

• Food Science and Biotechnology
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• 제16권4호
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• pp.543-548
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• 2007

Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw extruder and then, dried at $40^{\circ}C$ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to $160^{\circ}C$. The addition of NaOH from 1.2 to 1.8% and citric acid from 1 to 5% increased the total solubility (TS) of DSF due to the decrease of protein coiling and hydrophobic bonds formation during extrusion processing. When viscozyme was reacted first, TS, NSI, and soluble carbohydrate content of DSF hydrolysates increased about 12, 6, and 7%, respectively, compared to them reacted with protease first. The TS and NSI of DSF hydrolysates were increased about 15 and 10%, respectively, by extrusion processing at alkaline and acidic pH. Extrusion processing at alkaline and acidic pH contributed the increase of efficiency to hydrolyze DSF samples using enzyme.

• 동아시아식생활학회지
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• 제15권1호
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• pp.78-90
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• 2005

The purpose of this study was to make ramyon from Korean cultured wheat by adding with hot water extract powder from safflower seed in order to add the value of it. The cooking quality, instrumental texture and sensory characteristics of ramyon were analyzed. The ramyons with 0.1%, 0.3%, 0.5%, and 0.7% of hot water extract powder(HEP) from safflower seed, control, and those with 3% and 5% of dried powder(DP) from safflower seed were compared. The yield of HEP was 7.8%. Lightness, redness, Max. weight, strength, hardness, adhesiveness, cohesiveness and springiness were measured. As the amounts of HEP and DP was increasing, ramyons smelled stronger and was getting harder and chewier, while became less transparent and had no difference in elasticity and adhesiveness. In overall acceptability, both control and ramyon with HEP had similar points. From three important factors, appearance, color and smell to make ramyon more acceptable, addition of 0.3～0.5% of hot water extract powder from safflower seed was found to be the best. However, further studies on smells are needed to make processed foodstuffs with safflower seed.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 춘계총회 및 제22차 학술발표회
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• pp.104.2-105
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• 2003

Plant steryl esters have good effects on plasma cholesterol level and are used as functional food ingredient. Conjugated linoleic acid (CLA) presents mainly in animal foods and has a good benefit and medium chain fatty acids (MCFAs) are a rapid energy source for human. In this study, we produced the ${\beta}$-sitosterol esters from CLA and MCFAs using various lipases as catalysts. Among lipases, AYS (from Candida rugosa) was the most effective for synthesis of ${\beta}$-sitosterol esters in the presence of water (24.35% conversion) or hexane (25.33% conversion). The second esterification extent was obtained by lipase AK (from Pseudomonas sp), showing 10.26% conversion in water and 15.94% conversion in hexane, respectively. The reaction condition was 1:3 molar ratio (${\beta}$-sitosterol:fatty acid, 1:3) and stirred (175 rpm) at 55$^{\circ}C$ in water bath shaker for 48h.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.89-93
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• 2006

Methanol extracts (80%, $10{\mu}g/mL$) of Actinidia chinensis (AC) and Zizyphus jujube(ZJ) inhibited histamine release from rat peritoneal mast cells (RPMCs) induced by compound 48/80. Evaluation of AC and ZJ solvent fractions (chloroform, ethylacetate, butanol and water) revealed that the butanol fraction of AC at $5{\mu}g/mL$ and water fraction of ZJ at $1{\mu}g/mL$ exhibited the highest anti-allergic effects. Combination of the butanol fraction of AC and water fraction of ZJ when combined showed higher inhibition of histamine release than either alone. The levels of cAMP in RPMCs treated with AC and ZJ were significantly increased compared to the compound 48/80 treated control. Our findings suggest that the extracts from AC and ZJ may alleviate immediate hypersensitivity reactions through the increase of cAMP in the mast cells.

• Archives of Pharmacal Research
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• 제26권5호
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• pp.426-431
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• 2003

This study was carried out to investigate the addition of water-soluble isoflavone into milk by means of microencapsulation technique. The yield of microencapsulation, sensory attributes, and capsule stability of water-soluble isoflavone microcapsules in milk were measured. Coating materials used was polyglycerol monostearate (PGMS), and core material was water-soluble isoflavone. The encapsulation yield of water-soluble isoflavone with PGMS was 67.2% when the ratio of coating material to core material was 15 : 1. The rate of water-soluble isoflavone release from capsules was 18, 19, and 25% when stored at 4,20, and $30^{\circ}C$ for 12 days in milk, respectively. In sensory evaluation, beany flavor and color of microencapsuled water-soluble isoflavone added milk were significantly different from uncapsuled water-soluble isoflavone added milk, however, bitterness was not significantly different. In vitro study, micro-capsules of water-soluble isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0∼15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of water-soluble isoflavone, and the capsule containing milk was almost not affected with sensory attribute.

• 한국물환경학회지
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• 제35권4호
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• pp.332-339
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• 2019

A comparative study on the anaerobic digestion efficiency according to the temperature change was conducted considering the characteristics of domestic food wastes with high water content of about 80 % or more. The substrate was tested for anaerobic digestion efficiency in two substrates, a liquid component separated naturally from food waste and food waste itself. In the anaerobic digestion experiments, the digestion efficiency was the highest at $55^{\circ}C$ (thermophilic temperature). However, the digestion efficiency at $45^{\circ}C$(middle high temperature) was lower than that at $35^{\circ}C$(mesophilic temperature). The comparison of general food wastes anaerobic digestion requiring 30 days of hydraulic retention time to the liquid component indicated a stable digestion efficiency even after 15 days of hydraulic retention time.In the experiments conducted on food waste, the digestion efficiency at $55^{\circ}C$ was higher than that at $35^{\circ}C$. When the food waste, especially the liquid component originating from food waste, is treated by anaerobic digestion method, the mesophilic temperature and thermophilic temperature conditions are more favorable in the digestion efficiency than the middle high temperature ($45^{\circ}C$). However, when applying thermophilic or mesophilic temperature anaerobic digestion process operation in the field, the amount of energy input should be considered.

• 대한본초학회지
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• 제23권1호
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• pp.93-101
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• 2008

Objectives : This study was conducted to evaluate the antioxidative and anticancer activity of the water and ethanol extracts from medicinal herbs. Methods : Three kinds of medicinal herbs(Corni fructus, Astragalus membranaceus and Glycyrrhiza uralensis) were extracted with distilled water and 70% ethanol, and the extracts were tested for their antioxidative and anticancer activities. Results : The highest polyphenol contents of the water and ethanol extracts from medicinal herbs were 342.14 mg and 435.62 mg per 100 g of Cornus officinalis, respectively. The highest electron donating abilities (EDA) of the water and ethanol extracts from Glycyrrhiza uralensis were 88% and 91% at 1,000 ppm, respectively. The water and ethanol extracts from Astragalus membranaceus had the highest nitrite scavenging abilities (NSA) at 1,000 ppm. The highest anticancer activity of the extracts were from Glycyrrhiza uralensis against both of MDA and A549 cells. Conclusions : These results suggest that the medicinal herbs can be used as natural antioxidant to prevent oxidative damage in normal cells probably because of their antioxidant characteristics.

• 한국식품과학회지
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• 제41권2호
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• pp.225-229
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• 2009

식품 및 식품접촉 표면의 식중독균을 제어하기 위해 오존수를 사용하는 사례가 증가하고 있다. 본 연구는 HDPE 도마와 나무도마에 오염된 식중독균 제거를 위해 오존수 처리의 살균효과를 평가하였다. E. coli O157:H7, S. aureus, S. Typhimurium, B. cereus 모두 오염원 도마 표면을 오존수로 처리 시 농도 증가에 따른 1-5 log의 살균력이 관찰되었고, 세척보다는 침지 처리가 살균력이 높았다(p<0.05). E. coli O157:H7, S. Typhimurium 등 그람 음성균이 S. aureus, B. cereus 등 그람양성균보다 오존수에 대한 저항성이 낮았으며, 나무도마보다 HDPE 도마에서 더 높은 살균력을 보였다. 본 연구 결과는 식품가공공장의 식품접촉 표면 식중독 미생물 제어에 효과적으로 활용될 것이다.