Go to the main menu
Skip to content
Go to bottom
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
Photochemical and Thermal Reaction Mechanism for the Reaction of Carcinogenic Molecules and Food Reservatives
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 267~271
The photochemical carcinogenic reaction mechanism and molecular carcinogenic intensity through the reaction of dibromo carbene and diazomethane with dehydroacetic acid and coumarin have been studied under the two kinds of photolysis. The reaction intensities show the degree of carcinogenic activity. Under the condition of UV/vis light source, the yield of high toxic carcinogenetic carbene intermediate is produced less than those of the laser flash photolysis.
Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil IV. Effect of Deodorizing Temperature on Volatile Flavor Component Composition in Corn Oil
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 272~277
We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245
treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.
Quality Changes of Fresh Garlic Paste during Storage
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 278~282
An attempt was made in this study to investigate the possibility of processing fresh garlic into an fresh garlic paste. The characteristics of fresh garlic paste and processing properties were investigated and the effect of salt, maltodextrin, acid and heat on product quality during storage were studied. After the processed fresh garlic paste was stored at 3
without light for 6 months. The weight and pH of colve were 93% of total and 5.95, respectively. Addition of 10% salt, 10% maltodextrin, 01.% dl-malic acid, and heat on fresh garlic paste maintain color of fresh garlic could be preserved for 6 months at 5
. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of fresh garlic paste which was make of 10% salt, 10% maltodextrin, 0.1% dl-malic acid, and heat on fresh garlic paste hardly occurred at 5
but occurred considerable level at 3
during storage for 6 months.
A Study on Rheological Changes of Redbean Jam druing Storage
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 283~288
The changes of the rheological properties of redbean jam were investigated during storage. The relationship between moisture content (40, 45 and 50%) and agar concentration (1, 0.1 and 0.2%) were studied for 5 days of storage. Water holding capacity was measured by placing redbean jam on Toyo Filter paper(No. 5A) and moisture movement was measured by placing redbean jam in bread. Sensory characteristics were examined in terms of color, flavour, preference, bitterness and taste. The results were as follows. Water holding capacity of redbean jam was increased as the solid content of sugar and agar concentration increased. Moisture movement was decreased as the solid content of sugar and agar concentration increased. Color, flavour, preference and taste were increased for the first day but decreased from the second day. There was significant difference(P<0.01). Bitterness did not show significant difference. 45% of moisture content, 0.1% of agar concentration and the first day showed the highest preference.
Antibiotic Susceptibility of Clostridium perfringens Isolates from Healthy Sheep and Dogs
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 289~292
Identification and antibiotic susceptibility of Clostridium perfringens isolates from fecal specimens of healthy sheep and dogs were performed from December, 1995 to November, 1996 in Kwang-ju and Chonnam area. C. perfringens was isolated in 3 strains(15.0%) out of 20 healthy sheep and 2 strains(6.7%) out of 30 healthy dogs. In antibiotic susceptibility test of C. perfringens, 80% of the isolates was susceptible to ampicillin, baytril, and penicillin, 60% to cephalothin, and 40% to erythromycin.
The study on Typical Meals Survey in Seoul and Andong Areas -For Investigation of Glycemic Responses to Typical Domestic Meals-
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 293~302
The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.
Glycemic Responses of Korean Domestic Measl and Diabetic Meals in Normal Subjects
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 303~311
This study was carried out to determine the blood glucose responses to 10 kinds of typical Korean domestic meals, 9 kinds of eating out meals and 5 kinds of diabetic meals recommended by hospitals. The levels of blood glucose were measured at 15, 30, 60, 90 and 120 minutes after taking 24 kinds of meals(500
10㎉) and 50g of glucose to healthy volunteers. The blood glucose response areas and glycemic index(GI) were calculated. There was no invariable tendency of blood glucose responses among diabetic meals, general domestic meals and eating out meals. As the units of grain groups were increased, the GI of meals was increase. When the units of grain groups are same, the side dishes also affected the blood glucose responses, however, it is yet unknown what kinds of food materials of side dishes affected the blood glucose responses. Noodles (Chinese style, kalgugsu(Korean home made) and ramen) lowered blood glucose responses compared to steamed rice. Mixing barley and brown rice with polished rich also lowered blood glucose responses, especially when the mixing ratio of them was over the 15%. The lowering efficiency of barely was greater than brown rice. More than three grain units of rice increased the blood glucose response. The GI was significantly correlated with left area ratio(LAR), right area ratio(RAR) and blood glucose levels at 15, 30, 60, 90 minutes. The RAR and blood glucose levels at 30 minutes profoundly affected the GI.
Effect of the Feeding Platycodon grandiflorum on Lipid Components of Liver and Liver Function in Hypercholesterolemia Rats
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 312~318
The object of this study was to investigate the effects of the feeding mixed with powders and extracts of Platycodon grandiflorum (4 or 22 years) on the lipid metabolism of liver in rats. After cholesterol-feorats of Sprague-Dawley strain were fed 5% level of frozen powder, fiber, saponin and ethanol extract for 3 weeks, the activity of enzymes related to liver function, liver tissue and lipid components of liver were examined. The activity of enzymes was significantly lower in the P. grandiflorum powder diet group than in control. The concentration of total cholesterol in liver was rather lower in powder and fiber diet group of each P. grandiflorum than in the other experimental groups, and triglyceride concentration was rather lower in all experimental groups than in the control group, while phospholipid was not significant. On observing through electromicroscope of liver tissue, there was showed to increase fat droplet in control group, but decrease fat droplet in all experimental groups, and glycogen was found to accumulate in rats fed twenty-two years P. grandiflorum.
Studies on the Cell Immobilization of Alkalophilic Streptomyces sp. B-2 for the Glucose Isomerization
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 319~322
The whole cell of alkalophilic Streptomyces sp. B-2 which produce glucose isomerase was immobilized by entrapment method for the effective production of high fructose syrup. The highest immobilized activity was achieved when the enzyme was bound to 2%
-carrageenan. Immobilized glucose isomerase the pH optimum was about pH 7.5~8.5. Immobilization of alkalophilic Streptomyces sp. B-2 on 2%
-carrageenan at 7
showed an increase in glucose isomerase activity. GI activity of immobilized cells was maximum Co2+ concentration 10-3M, Mg2+ concentration 10-3M.
A Survey on Breakfast of Commuting Local College Students and Suggestions for Desirable Breakfast Menu
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 323~328
This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).
Microbiological Evaluations of Refregerated Flatfish Treated with Organic Acids
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 329~333
The effects of 0.5%(v/v) acetic acid (AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) on gram-negative bacterial counts (GNC) and aerobic plate counts (APC) in flatfish strips stored at 4
were assessed. Treatments of 0.5% AA were completely (P<0.05) inhibited GNC compared to the initial controls for 12 days at 4
. Treatments of either LA or CA rapidly increased GNC compared to those of AA after 9 days at 4
. Treatments of AA were microbiological acceptable for 6 days at 1
, but those of LA and CA did not lasted. AA treatments were completely (P<0.05) inhibited aerobic spoilage bacteria (APC) compared to the initial controls for 6 days at 4
. Treatments containing either 0.5% LA or 0.5% CA were ineffective after 9 days at 4
and 3 days at 1
, respectively. Based on these results, AA treatment was the most effective for suppressing the growth of aerobic spoilage bacteria during storage at both 4 and 1
. Flatfish strips treated with 0.5% AA extended microbiological shelf-life for 12 days at 4
Physical and Chemical Evaluations of Refregerated Flatfish Treated with Organic Acids
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 334~339
Flatfish strips were treated with 0.5%(v/v) acetic acid(AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) for 5 min. All strips were individually placed in Whirl-Pak sample bags and stored at 4 or 10
. pH, TBA, color, and sensory quality of strips were evaluated after 0, 3, 6, 9, and 12 days of storage time. The pH of samples treated with AA for 5 min ranged from 5.39 to 6.64 for 12 days at 4
, which had a significantly (P<0.05) lower level compared to the controls during storage time. Acid treatments had a significantly (P<0.05) higher levels of TBA values compared to the controls for 12 days at 4
. All acid treatments had lower Hunter a and b color scores compared to the controls. Acid treatments were liked less by sensory panels than the fresh control due to acidic odor and flesh discoloration.
Isolation and Numerical Identification of Antibiotic-Producing streptomyces sp. for Methicillin Resistant Strphylococcus aureus
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 340~346
The strain YSK-681 has been selected for antibiotic-producing strain against methicillin resistant Staphylococcus aureus(MRSA) form 1,000 strains of actinomycetes which had been isolated from soil. The strain YSK-681 has been identified on the point of morphological, cultural, physiological and chemical characteristics. Forty-one taxonomic unit characters were tested and the data were analysed numerically using the TAXON program. The isolate was classified into the major cluster 29 of Streptomyces and best-matched to Streptomyces lydicus. Therefore, it was concluded that the isolate was identified to be Streptomyces lydicus.
Purification and Characteristics of an Antibiotic Against MRSA form Streptomyces lydicus YSK-681
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 347~353
An antibiotic for methicillin resistant Staphylococcus aureus(MRSA) produced by Streptomyces lydicus YSK-681 was extracted by chloroform, and then purified by the C18 reversed-phase HPLC and silica gel column HPLC. The molecular weight of the purified antibiotic was determined from the FAB analysis MS an m/z 1022.4 and 1036.4(M+H)+, indicating that the isolated antibiotic consisted of two similar compounds with the molecular weight difference of 14 m/z value. With the aid of the various nuclear magnetic resonance(NMR) spectroscopic techniques such as 1H NMR, 13C NMR, DEPT and HMQC spectroscopy, the characteristics of function al groups were deduced as the hydroxyl group and leucine. The MIC values of the purified antibiotic were observed at 1∼32
against Gram-positive bacteria compared to > 125
against Gram-negative bacteria or fungi. The antibiotic was active at 8
of MIC90 and S180 at the concentration of 500
Inhibitory Effects of Xanthine Oxidase by Boiled Water Extract and Tannin from Persimmon Leaves
The Korean Journal of Food And Nutrition, volume 11, issue 3, 1998, Pages 354~358
The influence of hot water extracts and tannin obtained from persimmon leaves on xanthine oxidase were investigated. Above two samples had higher inhibitory effect against xanthine oxidase by hot water extracts and tannin obtained from persimmon leaves was 92.4% and 92.1% by addition of 2.0 mg/
of the hot water extracts and the tannin, respectively. The inhibitions by the hot water extracts and the tannin were of competitive mode with respect to xanthine as a substrate.