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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 12, Issue 6 - Dec 1999
Volume 12, Issue 5 - Oct 1999
Volume 12, Issue 4 - Aug 1999
Volume 12, Issue 3 - Jun 1999
Volume 12, Issue 2 - Apr 1999
Volume 12, Issue 1 - Feb 1999
Selecting the target year
The Effect of Quality Improvement by Chungkuk-jang's Processing Methods
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 1~6
The strain isolated for making chungkuk-jang was Bacillus subtilis which formed sport with 98% ratio. Logarithmical culture was inoculated(1,000 CF/g) to the steamed soybeans and at th optimum fer-mentation conditions(4
, RH 90%) fermentation progressed very rapidly and synchronously. Fermen-tation time was 24 hours on the optimum fermentation conditions. During activated fermentation chun-gkuk-jang's aroma and flavor created. After finishing the fermentation the spore forming ratio was 95% and replenishment was not occured easily during aging at the below 5
Ecological Studies on Causative Agents of Food Poisoning isolates from Food Animals #2. Time Variation of Bovine Mastitis outbreak in a Municipal Area and Antibiotic Susceptibility of Pathogens
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 7~12
Bovine mastitis was examined by use of the rolling ball viscosity test in Kwang-ju area. Antibiotic sus-ceptibility of isolated pathogens from raw milk was investigated by the disc method. Positive rate of so-matic cell counts (over 500,000 cells/ml) was decreased from 11.1% in 1991∼1993 to 8.0-% in 1995∼1997. Isolated mastitis-causing-pathogens were identified as Staphylococcus sp. (49.7%) Escherichia coki(23.2%) Streptococcus sp. (10.4%) and Bacillus sp(7.2%) Antibiotic susceptibility of isolated pathogens to almost antibiotics was decreased.
Survey on the Risk Factor Affecting on the Gastric Cancer Incident to the Healthy Adults in Rural Area -Infection of Helicobacter pylori in Whachon Area Kang-Won Do-
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 13~19
To examine the relationship between the casual infection of gastric cancer and lifestyle and nutritional status we surveyed 169 persons 90 females and 79 males aged 40∼69 years from June 7 to June 14 1997 in Whachon area Kang-Won Do Korea. For this purpose we investigated Helicobacter pylori infec-tion and identified the effect of sex age, smoking alcohol consumption economic status occupation life-style and food intake on Helicobacter phlori infection. Helicobacter pylori status was evaluated using an en-zyme-linked immunosorbant assay(ELISA) for anti-Helicobacter pylori immunoglobulin G(IgG). Helicob-acter pylori infection was present in 66.3% of total subjects namely 67.7% of female and 64.4% of male and its prevalence increased with smoking low education level and low monthly income. Energy total protein calcium and vitamin C intakes in the negative Helicobacgter phlori infection group were higher than those in positive Helicobacter pylori infection group. However iron and niacin intakes were lower in the helicobacter pylori negative group than in the positive group.
Effect of Fiber on Lipid Concentration in Hypercholesterolemic Rats
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 20~25
The study was conducted to investigate the effect of cholesterol and fiber on liver lipid metabolism in rats. Male Sprague Dawley rats were administrated 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were fed diet containing three levels(0%, 5% and 10%) of cellulose and pec-tin respectively. The rats were sacrified after 5 weeks of feeding period. Net weight gain and feed ef-ficiency ratio were increased in 10% fiber groups as compared to those of 5% fiber groups. Feed intake did not show significancy by fiber kinds and levels. Liver and kidney weights tended to be decreased in proportion to level of fiber. Heart weight was lowered in 10% fiber groups as compared to that of 5% fi-ber groups. Liver triglyceride concentration was significantly increased in pectin groups. Total-free-cholesterol and cholesteryl ester concentrations in liver were significantly decreased by fiber and were decreased in proportion to level of fiver. Phospholipid concentration was significantly decreased by fiber and were decreased in proportion to level of fiber. Phospholipid concentration was significantly decreased in 5% cellulose group. the results indicate that 10% pectin may have beneficial roles in hypercholester-olemia.
A Study on the Development of Properly Portioned Meal Sizes in the Industry Foodservice
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 26~32
The purpose of this study is to set up a appropriate portion by consumed size of food in industry food-service operation. The results were summarized as follows: 51.7% of the subjects were 30 to 39 years old 83.3% of them had highschool education. They represented that taste of food intake. Individual consumption sizes for physical workers in the industry foodservice were cooked rices 238g soups 212g pot stewes 230g stir fries 40g stewes 60g fresh and boiled salad 42g kimchies 51g one course dishies 406g grills 51g meunieres 47g. Properly portioned meal sizes for physical workers based on a statistical data showed cooked rices 240∼270g soups 270g pot stewes 310g stir fries 60g stewes 75g fresh and boiled salads 76g kimchies 67g one course dishies 470g grills 80g and meunieres 50g in the foodservice industry.
Effect of Selenium and Methionine on Hepatic Lipid Metabolism in Ethanol Treated Rats
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 33~38
This study was conducted to investigate the synergic effect of dietary selenium and methionine levels on hepatic lipid metabolism in ethanol treated rats. Sprague-Dawley male rats were fed diets containing three levels of methionine(0,3 and 9g/kg diet) with or without selenium(0.45mg/kg diet). Ethanol was administered with 25%(v/v) ethanol orally at the same time once a day in ethanol group and isocalori sucrose was administered to the control group. The rate were sacrificed after 5 and 10 weeks of feeding period. Glutathione content was decreased by ethanol treatment and significantly increased in proportion to level of dietary methionine and was higher in selenium deficiency group than that of selenium admin-istration group. Lipid peroxide content was significantly increased in deficiency of both methionine and selenium(LMet-Se+EtOH) group. Total lipid triglyceride and cholesteol contents in liver were increas-ed and phospholipid content was decreased in ethanol treated group and ethanol treatment accelerated those increment and decrement in methionine deficiency(LMt) group and excessive methionine admin-istration(HMet)group.
Effects of Nutrition Education on Diet Control Program S-28
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 39~42
This study was carried out to investigate effects of nutrition education on diet program S-28 for a per-iod of 5 months. The participants in this diet program were 40 Chungkang college female students with over 30% body fat. During the first 2 weeks they were provided 800kcal a day and 1,200kcal a day for the lat 2 weeks. Since then weight maintenance program was continued. Exercise and nutrition e여-cation program for nutrition knowledge attitude and food habit were conducted during the entire test period, Results during the test period were as follows : 1) Weight loww was statistically significant from 69.5
4.9kg at the beginning to65.6
3.0kg(P<0.01) in 3 months to 63.2
3.5kg(P<0.01) in the 5th month. 2) Obesity rate was significantly decreased from 23.9
12.1% to 21.3
9.2%(P<0.05) in 3 mon-ths to 19.7
8.5% in the 5th month. 3) BMI was significantly declined from 27.3
1.5kg/m2 to 26.1
1. 2kg/m2(P<0.01) in 3 months to 25.7
0.9kg/m2(P<0.05) in 3 months to 28.2
1.8%(p<0.05) in the 5th month. 5) The mean scores of food habit were 33.4
4.5 at the beginning 35.2
3.7 in 3 mon-손 37.4
4.0 in the 5th month and each of nutrition attitude was 53.8
6.2. There-fore these data showed that effects of nutrition education on diet program S-28 were feflected remark-ably not only in the antropmetric measurements but also in the mean scores of food habit and nu-trition attitude.
Metabolic Role of Glyoxylate on the Biosynthesis of Serratia marcescens Purine Nucleoside Phosphorylase
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 43~49
The effects of purine catabolites in growth media on the Serratia marcescens purine nucleoside phos-phorylase activity were examined. The enzyme activity was decreased above 60% by guanosine(5 to 15mM). The enzyme activity was not affected at low concentration of inosine (0.1∼1mM). The en-zyme activity was decreased approximately by 40∼50% in the presence of high concentrations of aden-osine hypoxanthine and xanthine (5∼15mM) but was not affected at low concentration of adenosine hypoxanthine and xanthine (0.1∼0.5mM). However the enzyme activity was increase by 20% with low concentrations of uric acid(0.5mN). but was decreased by 80% with high concentrations of same purine catabolite (15mM). Also the enxzyme activity was increased by 20% with low concentrations of glyoxylate (0.5mM) final degradative product of uric acid but was decreased by 30∼50% with high con-centrations of glyoxylate (3∼15mM). The enzyme activity was decreased approximately by 20% by the simultaneous addition of inosine hypoxanthine and uricacid at 5mM each whereas it was increased by 22 and 33% by the combination of inosine and uric acid three purine catabolites at 0.5mM respectively These data suggest that S. marcescens purine nucleoside phosphorylase is positively regulated by a glyox-ylate concentration and then may play a regulatory role in a purine catabolism.
Use of Galactooligosaccharides from Cheese Whey for Growth of Bifidobacteria
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 50~54
Effect of galactooligosaccharides produced by the
-galactosidase from Aapwefillua niger CAD 1 on the growth of Bifidobacterium infantis KCTC 3127 Bifidobacterium longum KCTC 3128 and Bifidobacterium bif-idum ATCC 11863 were investigated. Bifidbacterium infantis Bifidobacterium longum and Bifidobacterium bif-idum were in the logarithmic growth phase after 6hr incubation at 37
. Bifidobacterium infantis was in the stationary phase after 24hr incubation at 37
. The growth rate of B. bifidum containing galactooligo-saccharides and raffinose in MRS broth increased up to 18%, 8% and 7% compared to glucose galac-tose and lactose during 48hr incubation. The growth rate of B. infantis and B. longum contatining galacto-oligosaccharides and raffinose in MRS broth increased up to both 6% and 8% and both 13% and 10% compared to glucose and galactose during 48hr incubation.
Studies on the Changes in the Alliinase Activity during the Aging of Pickled Garlic
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 55~62
Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8,37 units/mg protein. The ac-tivity in the garlic pickled with swoy sauce was reduced to 4.57 units/mg with 52% remaining by 1st week of pickling and to 1.05 units/mg protein with 12% remaining by 2nd week of pickling. The ac-tivity of alliinase in the garlic pickled with vinegar was 2.79 units/mg protein with 32% remaining by 1st week of pickling and was 0.26 units/mg protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/mg protein with 58% remaining by 1st week of pickling. After one week pickling the juice of pickled garlic was removed. Then garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/mg pro-tein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vin-egar was 2.79 units/mg protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the galics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/mg protein with 5% remain-ing by 2 week of pickling.
Production of Galactooligosaccharides using Immobilized
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 63~68
Production of galactooligosaccharides by an immobilized
-galactosidase from Aspergillus niger CAD 1 in sodium alginate was investigated. The ranges of temperature and pH for the maximum stability of im-mobilized
-galactosidase were 20~45
and 4.0~5.5, respectively. The activation energy for the immob-illized
-galactosidase was 13,400 cal/mole At the concentration of the immobilized
-galactosidase 0.12 unit/g in sodium alginate the yield of galactooligosaccharides in cheese whey containing 20% lactose was 18% after incubation for 72 hr at 45
. The remaining activity for the immobilized
-galactosidase 10 times repeated use 87%.
Screening of high Antibacterial Lactic Acid bacteria for the Preparation of Dongchimi-Juice for Naengmyon
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 69~76
In order to screen lactic acid bacterial starter having high antibacterial activity and giving good flavor in Dongchmi for Naengmyon antibacterial activity and acid producing ability of 24 strains of Kimchi lactic acid bacteria were tested. Among 24 strains tested Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18 Lactobacillus bavaricus B01, B06, C19, C32 Lac. homohiochii B21 and B22 showed high antibacterial activity and their antibacterial activities were more active against Listeria monocytogenes and Staphylococcus aureus than against Escherichia coli and Salmonella typhimurium. The odors of Dongchimi-juices fermented with Leu. mesenteroides or Leu. paramesenteroides were more favorable than those with Lac. bavaricus or Lac. homohiochii. But the odors of Naengmyon-broths which were made with each Dongchimi-juice were not significantly different each other. In consideration of antibacterial ac-tivity and flavor of Dongchimi-juice two strains of lactic acid bacteria Lac. homohiochii B21 and Leu. mes-enteroides subsp. mesenteroides C16 were finally screened out as Dongchimi starters.
Rapid Preparation of Dongchimi-Juice for Naengmyon by Lactic Acid Bacteria Having High Antibacterial Activity
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 77~84
The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2
and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8
for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2
was thoug-ht to be good.
Stabilities of Anthocyanin Pigmenta obtained from Crab Apple (Malus prunifolia Wild. Borkh. "Red Fruit") by Ethanol Extraction
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 85~90
The characcteristics of anthocyanin pigments from crab apple (Malus prunifolia Wild. Borkh. "red fruit") by ethanol extract were investigated at various condition of light temperature sugar, organic acid me-tal ion and pH. The pigments were stable(over the 60%) on the light irradiation throughout 20 days sto-rage period at room temperature and in the pesenc of Al-foil red blue green and yellow cover were rage period at room temperature and in the pesence of Al-foil red blue green and yellow cover were very stable. The pigments also showed high thermal stbility(over the 67% at 115
10min) at pH2.5 respectively. The pigments with added organic acid greatly increased thickness of red color. The pig-ments with added metal ions at pH 2.5 such as Na+ K+, Mg2+ Ca2+ and Mn2+ were stable throughout 20 days storage period at
. But Cu2+ addition showed the rapidly degradation of the pigments and Al3+ addition induced the color conversion from red to redish violet. The thickness of the red color of anthocyanin pigments increased increased as the pH decreased. These results indicated that crab apple antho-cyanin pigments might be potental source of natural food colorant. colorant.
The Amount of Creatinine contained in Meats and the Processed Foods of Meats
The Korean Journal of Food And Nutrition, volume 12, issue 1, 1999, Pages 91~94
The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken