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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 11, Issue 6 - Dec 1998
Volume 11, Issue 5 - Oct 1998
Volume 11, Issue 4 - Aug 1998
Volume 11, Issue 3 - Jun 1998
Volume 11, Issue 2 - Apr 1998
Volume 11, Issue 1 - Feb 1998
Selecting the target year
Effect of the Pan Oil Type on the Releasing Power, Changes of Peroxide and Acid alue of the Oil
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 137~142
This study aims to examine appropriate kinds of pan oil to release a cake from the pan coated with polyether sulphone and to prove the change of acid value and peroxide value during the process of baking. The major factor effecting the rate of release of the cakes from the pan was properties of the oils rather than the additives. The releasing rate appeared higher as the iodine value was lower. The highest releasing rate was found in the sample, which was made of coconut oil plus 2% of wax, 2% of lecithin. The changes of acid value of the pan oil between the beginning and after baking was little different. In contrast, Peroxide value showed a great change after baking.
Sugars in Korean and Japanese Beer - 1. Sugar Contents -
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 143~149
Sugars in Korean beer(3 brands) and Japanese beer(21 brands) were studied by HPLC and TLC. Total sugar of beer were estimated to 1.71∼3.93%(average 3.15%). Ethanol 4.5% class beers were estimated to 3.24% for Korean brands and 2.5% for Japanese brands. Ethanol 5% and 5.5% class beer were estimated to contain 3.2% for Japanese brands, respectively. Maltooligosaccharide series from glucose to maltodecaose were detected in the test of TLC and HPLC. No fermentable maltooligosaccarides and limit dextrin were estimated to 2.32%. But sugars in Korean Sikhye, rice drink saccharifide by malt, were not detected maltooligosaccharide series form maltotetraose to maltoheptaose.
Sugars in Korean and Japanese Beer - 2. Enzymatic Analysis -
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 150~158
Limit dextrin of Korean beer(3 brands) and Japanese beer(21 brands) were separated by ethanol fractionation. Limit dextrin of Korean and Japanese beer was estimated to be 1.1%. 1H-NMR analysis revealed that the limit dextrin showed both signal of
-1, 4- and
-1, 6- glucosidic linkage with its estimation ratio of average 5.5:1. Limit dextrin was hydrolyzed to glucose with the yield of 57.22% by Aspergillus awamori
-glucosidase(24.7 unit) plus human salivay
-amylase(2.4 unit) in 100
of 0.043M acetate buffer at 37
for 5 hour. Among them, limit dextrin of Korean beer showed the highest hydrolysis rate of 76%. Small size sugars (64.8%) removed by ethanol fractionation and limit dextrin(21.4%) hydrolyzed by amylases that is digestable sugar. Non hydrolyzed limit dextrin(13.8%) by the amylases which can be a growth factor of Bifidobacterium in human intestine.
A Study of
-Oxidized Starch -Effects of
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 159~164
pH stability of sweet potato
-amylase modified with IO4-oxidized soluble starch was increased at pH 3, 5~9 and 11. And optimum pH was 3 and 5 for modification. Thermal stability of the enzyme modified with IO4-oxidized soluble starch was increased at 6
for 15 min. pH stability of barley
-amylase modified with IO4-oxidized soluble starch was increased at 3~4 and 8~11, and more increased at pH 3 and 8~11 in the presence of
Diagnostic Radiology and Conservative Management of L1 Lumbar Spine with Compression Fracture
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 165~170
Diagnostic radiology and conservative management for S75 patient with L1 lumbar fracture by traffic accidents were discussed with references, and then the obtained results were as follows ; 1. Wedging compression fractures with 10% deformity was confirmed at anterior vertebral body of L1 lumbar spine through lateral plain X-ray film. 2. Irregular bony fractures were observed at anterior vertebral body of L1 lumbar spine by CT scans, anatomically T12-L1 sites showed highly frequency of injuries, Denis's fracture type was classified as multiple compression fracture at anterior column without abnormal middle and posterior column, also no Cobb's angle, and then Frankel's neurological classification was E grade. 3. Orthopaedic treatments were performed with conservative methods. With rest on the bed, anti-in-flammatory medication, electrolyte and nutritional solution, the pain diminished. 4. After 3 weeks, rehabilitation was worked with putting on polyethylene back corset, although pains remained slightly until after 8 weeks, thereafter the spine showed gradually stability.
Systematic Diagnosis and Long-term Care of Cardiopulmonary Disease
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 171~178
K14 patient with chronic dyspnea, who is senile female, early had suffered from radical mastectomy, radiotherapy, autoplastic transplantation, and knee arthritis. Abnormalities of cardiopulmonary function such as obesita, hypertension, mild left ventricular hypertrophy, and chronic pulmonary disease were found from K14 patient's clinical datas, which based on medical history and diagnosis, as well as evaluation of blood pressure, obesity, clinical diagnosis, chest PA, electrocardiogram, ultrasonocardiograph, and spirometery test. Diagnostic results were exactly analyzed, also long-term cares of K14 patient were discussed with related to the clinical literatures.
Quality Stability of Oleoresin Onion
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 179~184
As a way of mass process of onion, Allium cepa L., the oleoresin decompressed and concentrated is an alternative process to minimize lowering in the quality of onion during storage, to improve the original flavor and taste, and to increase variety as processing aids. This study was performed to investigate on the quality stability during storage of oleoresin. Oleoresin product was manufactured by mixing a concentration of onion juice and ethanol extract homogenously, emulsified by an additional 2% PGDR(polyglycerol condensed ricinoleate) and 1% cysteine. During 60 days storage at 5
the total sugar content in oleoresin product was very stable, and absorbances at 420nm as browning reaction index were 0.38, 1.53 and 3.32, respectively, addition of 1% cysteine retarded the browning reaction effectively. When oleoresin product was centrifuged(2000
G, 60 minutes), the volumes of emulsion level without separation were 96.8%, 94.1% and 9.06%, respectively during 20 days, 40 days and 60 days storage at 5
, and those during 60 days storage at
were appeared to be 83.2% and 75.4%. Showing lower level as increasing storage temperature. Antioxidant indexes(AI) of soybean oil added 1% oleoresin without storage and 0.02% BHA were 1.39 and 1.72. The former showed 80.8% antioxidant activity on induction time extension effect of the latter. Antioxidant indexes of oleoresin decreased slightly as increasing storage temperature and were 1.37, 1.30 and 1.08. Total pyruvate contents were 89.9%, 79.7% and 65.2%, respectively during 60 days storage at 5
. Rate constant, Q10 value and activation energy were 1.381~4.735 mmol/
.hr, 1.537~1.694 and 11.649 ㎉/g mole for the reduction of pyruvates in the range of storage temperatures during oleoresin storage.
A Study on Nutrition Status by Diet of Female College Students of Masan City - 1. Focus on Diet Survey -
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 185~191
This study was performed to investigate the nutrition status by weight loss(diet) of 287 female college students, focus on questionnaire about diet survey. The subjects mainly had irregularly one or two meal per a day so food behavior was not good. Over half of subjects had a tendency to overestimate body shape of self. The desired weight(46.95
0.39kg) was significant lower than real weight(50.32
0.9)(p=0.0114). The time when diet is first tried was mainly after high school(94.51%). Mean weight loss was 1~4kg but most of subjects didn't maintain the lost weight. The diet approach method tried was sequently the fasting 1 meal or the more in a day(23.61%), exercise(21.92%), restricting calories(15.85%) etc. The source of diet was orderly newspaper or magazine(30.86%), friends or relatives or family(28.86%) etc. The group who recognized the self body shape was normal or a little fat had higher self notion of health than other groups.
A Study on Nutrition Status by Diet of Female College Students of Masan City - 2. Focus on Blood Componsents and Anthropometric Data -
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 192~199
A Survey on the Actual Condition for Dining-out in Pusan 2. The Preference of Restaurant and Food According to Age Groups and Sex Distinction
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 200~210
This study was conducted to find out the actual condition of dining-out and the preferences of restaurant and food according to age groups and sex distinction in Pusan area. The survey was conducted on 564 peoples who live or work, including students aged more than 4th grade in elementary school in Pusan area. The results of the questionnaires are as follows ; The reasons of prefferring restaurant were in order of "delicious taste", "comfortable atmosphere" and "economical price", and of no prefferring restaurant were in order on "untasty", "unsanitary" and "unkind employees". Female and student group were more in the items of unexperinced food than male and older group. The menu of preferring were in order of "sliced raw fish", "pizza", "bulgogi", and of no preferring were in order of "dog soup", "gopchang jengol", "ox tail soup" male and older group showed a relatively highest preference for "traditional food", however, female and younger(student group and young group) showed a relatively highest preference for "fast foods". The reasons of prefferring food were in order of "delicious taste", "something like" and "abundance of nutrition", and of no prefferring food were in order of "untasty", "hatred food" and "doesn't suit constitution". Male and older group showed a relatively highest preference for "abundance of nutrition", however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ot;, however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ge groups.
Sugars in Korean and Japanese Sake
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 211~215
Sugars in 2 brands of Korean Sake and 5 brands of Japanese Sake were analyzed by HPLC and TLC. Sake was found to contain average 4.6% of total sugar, 2.23% of glucose and 1.46% of maltooligosaccarides from maltose to maltodecaose. Korean two brands were found to 4.21% and 4.93% of total sugar, 3.68% and 3.29% of glucose and 1.25% and 0.92% of maltooligosaccarides from maltose to maltodecaose, respectively. maltooligosaccarides in Sake were digested with
-amylase plus Aspergillus awamori
-glucosidase and produces glucose. The results suggested that sugars in Sake is not effective as a growth factor of Bifidobacterium.
Quality Changes of Fresh Green Pepper Paste during Storage
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 216~220
To maintain flavor and color of fresh green pepper, the fresh green pepper paste was directly prepared from fresh green pepper. The characteristic of fresh green pepper paste and processing properties were investigated, and the effect of salt, glucose, acid and heat on product quality during processing and storage were studied. After the processed fresh green pepper paste was stored at 3
without light for 6 months. The weight and pH of pericarp were 86% of total and 4.5~5.0, respectively. Addition of 10% salt, 5% glucose, and 0.1 dl-malic acid to the fresh green pepper paste maintain flavor of fresh green pepper could be preserved for 6 months at 5
. Panel test showed fresh green pepper paste which was made of 10% salt, 5% glucose and 0.1% dl-malic acid to the fresh green pepper was quite acceptable.
Effect of Moisture, Relative Humidity and pH on Color and Pigments of Cold Storage Beef Meat
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 221~227
This study was investigate correlation of moisture content, relative humidity, pH, color difference, myoglobin(Myo), oxymyoglobin(Oxy) and metmyoglobin(Met). The moisture content, relative humidity of loin and shank were not changed uniformly during storage, the pH was raised according to storage period. The L value was raised at the closing stage of the storage period, the surface of the b value was higher than interior. Between Myo and Met were positive correlation in common with loin and shank. The surface and interior of loin were negative correlation between Oxy and Met, the surface and interior shank were positive correlation between Myo and L value and were negative correlation between Myo and Oxy. The moisture content, relative humidity, pH and color was not correlation uniformly.
A Study on the Allergenicity of Egg Protein
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 228~236
Egg is an important foods containing many good proteins. But it is well known that egg protein has a lot of allergenicity. The purpose of this study is to develop the methods to reduce the allergenicity of egg. I tried various experimental methods ; For example, heat treatment, irradiation with ultraviolet and microwaves, treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained were as follows ; 1. Heat treatment reduced allergenicity of egg protein. The longer the heat time, the better the effect. 2. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on egg protein. Fertilized eggs did not reduce allergenicity. 3. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Alcalase was more effective than neutrase. 4. Adding polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity. 5. The picture of various treatments of egg gel by SEM showed a light surface which indicated that protein was desolved. Neutrase was lighter than alcalase, and the longer the heating time, the lighter the surface became. 6. Measurements of the hardness of egg gel by Instron showed that the longer the reaction time with enzyme, the softer it became.
Processing Suitability of Canned Ark Shell
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 237~242
This study was carried out to process canned ark shell with highly quality by management of proper processing conditions for prevention of oxidation and discoloration by heating. Ark shell has hemoglobin as blood pigment in red blood shell which same as other cockles. Hemoglobin is easy to come oxidation and browning reaction, and it has large contents of carotenoid as meat pigment. Proximate compositions in ark shell were 76.9% of moisture, 18.1% of crude protein, 1.8% of crude lipid, 1.3% of carbohydrate and 1.6% of crude ash. And contents of carotenoid and hemoglobin were 0.67~1.02mg% and 0.98~1.64g/dl, respectively. When the living ark shell was soaked in 2% NaCl solutions, about 89% of mud was removed after 10 hours soaking, and over 91% was removed when the pH was adjusted to 7.5. Carotenoid pigment were prepared that extracted from ark shell by using acetone. And determined visible spectrum were two peak at 452nm and 687nm, and λmax were 452nm. During thermal treatment at 95
for 60 minutes, retention ratio of carotenoid were 71.8%, 66.8%, 64.4% and 36.5%, and after 120 minutes retention ratio were 56.6%, 30.6%, 30.3% and 17.2%, respectively. When heated at 95
, formation of browning material were increased at high temperature and long time treatment.
Prevention of Discoloration and Storage Stability in Canned Ark Shell
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 243~248
Ark shell was known as shellfish that had hemoglobin as blood pigment and the action of mecidine, was consumed the great part of it as raw material, though it was produced about 13,000 M/T per year. Ark shell was processed the infinitesimal quantity as conned product, bout canned ark shell had problem that occurrenced discoloration after heat treatment during processing and storage. This discoloration mechanism during processing and storage was not cleared. This study was carried out to understand characteristics of the hemoglobin as blood pigment and carotenoid as meat pigment in ark shell and management of proper processing conditions for prevention of oxidation and discoloration by thermal treatment. When treated by digestion of 0.1% BHA, 0.1% Tenox-II, 0.5% Na2EDTA, 0.05% NDGA and 3% salt soln., 0.1% BHA solution was most suitable for stability of carotenoid that the retention ratio of carotenoids were 63.1% after heating to 116
for 120 minutes. In preparation of canned ark shell and storage at 37
for 60 days, the chemical composition, pH and salinity ere stable. And contents of total carotenoid were decreased slightly from 0.83mg% to 0.727mg%. The viable cell count were 6.92
103 cfu/ml at raw ark shell, after processed and storage were not detected. The predominant amino acids in the raw ark shell were glutamic acid(19.7%), arginine(16.0%), glycine(12.6%), alanine(12.2%) and aspartic acid(7.6%). When 60 days stored, the contents of amino acid were stable. And the predominant nuclotide and their related compounds in the raw ark shell were hypoxanthine(2.14
mol/g) and ATP(0.87
mol/g), and storage at 37
for 60 days, the quantity order were same as raw material.
Change of Nucleotides, Free Amino Acids in Kwamaegi Flesh by Different Drying for Pacific saury, Cololabis saira
The Korean Journal of Food And Nutrition, volume 11, issue 2, 1998, Pages 249~255
New drying method was tested comparison with a traditional one used for production of Kwamaegi, semi dry pacific saury in east coast area of Kyungbuk province. During 15 days of total drying period, change in nucleotides and free amino acids were measured in edible portion of pacific saury from different dry methods, natural(traditional) and artificial method. ADP and AMP detected in raw fish were decrease while IMP, inosine, hypoxanthine increased during drying period. K1 values expressed as(Hx+HxR
100/Hx+HxR+IMP) increased gradually throughout drying period, indicating the decline of freshness by drying. Freshness judged by change in nucleotides and related compounds was better in samples from artificial drying than from natural one. Special flavors of Kwamaegi were regarded to be synergistic actions of IMP and some amino acids. Content of total free amino acids of raw fish comprised 2.9g by weight(100g) and sum of glutamic acid, aspartic acid and histidine was over 34% of total amino acid content. Glutamic acid content. Glutamic acid, aspartic acid contents were reduced rapidly from 3rd to 9th day more decrease by artifical drying than by natural drying. Lysine content were gradually increased under two different drying conditions and threonine didn't change by two drying conditions.