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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 13, Issue 6 - Dec 2000
Volume 13, Issue 4 - Aug 2000
Volume 13, Issue 3 - Jun 2000
Volume 13, Issue 2 - Apr 2000
Volume 13, Issue 5 - Feb 2000
Volume 13, Issue 1 - Feb 2000
Selecting the target year
Processing of Powdered Seasoning Material from Sea Tangle
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 521~528
Conditions for processing dried condiments with powdered sea tangle were investigated. The most appropriate method for sea tangle extraction was two-stage extraction, that extracted with addition of 70% ethyl alcohol at
for 1 hour and residue was re-extracted with water(1:15, w/w) at 7
for 3 hours. The yield of soluble solids under above-mentioned conditions was 14.9%. As a result of omission tests, free amino acids were predominated in the taste compounds of sea tangle extracts rather than nucleotides, and the contribution of free amino acids and nucleotides to the taste of sea tangle extracts was remarkable. The major flavoring components of sea tangle extracts were matters of low molecular weight such as free amino acids and oligopeptides below 5,700 dalton. Contents of carbohydrate, total nitrogen and amino nitrogen in dried condiments prepared with sea tangle extracts were 64.9%, 3.7% and 2.1%, respectively. And drying yield, solubility and absorption rates at Aw 0.88 were 14.7%, 98.3% and 8.4%, respectively.
Changes in Taste Components of Marsh Calm Soup as Affected by Boiling Time
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 529~533
The marsh calm soup was prepared with 2 volumes of boiling water and heated for 0, 5, 10, 30, 60 and 120 minutes. As the boiling time prolonged, water content decreased gradually, while protein content increased. Free amino acid content was the highest with 30 minutes of boiling showing 103.1 mg/100g, and decrease showly thereafter. Among the free amino acids, alanine was the most abundant followed by proline, glutamic acid and glycine. Degree of protein hydrolysis increased as boiling prolonged. In the non-volatile organic acids, succinic acid was the highest(137.08 mg/100g with 30 minutes of boiling), followed by oxalic acid, magic acid and lactic acid. The optimum boiling time for marsh calm soup was evaluated to be 30 minutes.
Effect of Capsaicin and Silicone Resin Treatment on Inhibition of Thermal Oxidation in Frying Oil
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 534~538
Sample frying oil was manufactured from simple mixing treatment of capsicum. butter flavor and silicone resin. the amount were 0.20, 0.15% (
) and 10 rpm in soybean oil, respectively. This frying oil was confirmed to improving of heat stability as well as removal effect of meat flavor. Frying oil obtained from treatment of capsicum and silicone resin was appeared, acid value and smoke point were 0.301, 232
, than its value in the non-treated soybean oil were 0.385. 220
, respectively, in the case of continuous frying at 185
. These effects were likely to according both anti-oxidation effect of capsicum and inhibition of free fatty acids and smoke production from anti-expansion of surface area in frying oil. Meat flavor and burnt flavor of oil in the frying oil and fried foods were weakened by treating of butter flavor(0.15%,
), this effect will be produced to new type\`s frying oil product.
Antibacterial Effects of Sophora flavescens on Streptococcus mutans
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 539~546
The purpose of this study is to investigate antibacterial activities of Sophora flavescens Ait. extracts for the prevention of dental caries caused by Streptococcus mutans. The fraction 5-4-3 of the ethyl acetate soluble extract of Sophora flavescens Ait. Showed strong growth inhibition activity against Streptococcus mutans (MIC, 3.13
g/ml). The glucosyltransferase activity inhibited the formation of glucan by the fraction 5-4-3 and showed 77% of the antiproliferative effect at 100
g/ml. This showed a significant activity (p<0.05). These results suggest that the fraction 5-4-3 of the ethyl acetate soluble extract of Sophora flavescens Ait. may be a valuable material as the prevention of dental caries.
Extrusion Effect on the Reduction of Fumonisin
in Corn Grits with/or without Sugars
;Lloyd B. Bullerman;
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 547~552
Corn grits spiked with fumonisin B
) at a level of 5
g/g were extrusion cooked in a co-rotating twin screw extruder at different temperatures(140, 160, 18
) and screw speed(80, 100, 120 rpm). About 41~45% of the spiked FB
was lost when the corn grits were extruded. Both the barrel temperature and the screw speed. however, did not significantly affect the FBI reduction in extruded corn grits. More reduction of FB
was found in the presence of glucose than with fructose or sucrose when the corn grits were extruded with sugar at 14
, 120 rpm. About 51, 34 and 19% of spiked FB
were remained in extruded corn grits with glucose at levels of 2.5%, 5%, and 7.5%, respectively.
Fatty Acid Compositions of Nutural Lipids and Polar Lipids in the Parts of Miyeok (Undaria pinnatifida)
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 553~557
Fatty acid composition of frond, spororphyll and stipe of Miyeok (Undaria pinnatifida) were extensively analyzed to evaluate a nutrient significance of n-3 polyenes, n-6 polyenes,
-linolenic acid (18:3, n-6) and
-linolenic acid (18:3, n-3). Polyenes of
-linolenic acid (22:6, n-3), stearidonic acid (18:4, n-3), eicosapentaenoic acid (20:5, n-3) and docosahexaenoic acid (22:6, n-3) were as high as 29.69%, but
-linolenic acid (18:3, n-6) was as low as 0.90% when compared to total polyenes of 44.18% in frond. The n-3 polyenes of neutural lipids, glycolipids and phospholipids were 22.40%, 35.82% and 3.53% in frond, 5.26%, 9.51% and 2.37% in stipe and 8.01%, 4.49% and 2.14% in sporophyll, respectively. These results suggest that total polyenes and n-3 polyenes in frond of Miyeok may be used as resource of functional food.
Isolation of Ubiquinone Formation Photosynthetic Bacteria Rhodobacter sp. N-2
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 558~562
A strain of non-sulfur photosynthetic bacteria possessing large amount of ubiquinone-10 in the cell mass, was isolated from waste water collected from the Nakdong River. It was identified as Rhodobacter sp. N-2 by a series of studies on its morphological. cultural and physiological characteristics. The organism appeared to got higher cell mass under circumstances of anaerobic growth conditions than under photosynthetic aerobic cultures. Biotin and thiamin and niacin could be used as good growth factors.
The Changes of Components and Texture out of Carrot and Radish Pickles during the Storage
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 563~569
Since there has not been a pickle made out of radish and carrots among the foods. We come up with the idea of making a pickle with radish and carrot. To examine the value that two kinds of pickle can carry out as a food, we utilize several methods : such as the examination of changes of color, hardness. PH, total bacteria and sensory test to investigate characteristics of a radish and carrot pickle during the storage.
The Changes of Characteristics of Glutinous and Rice Korean Cake with Trehalose in the Storage
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 570~577
Korean duok has a many kinds of shape and cooking preparation and they were improved variably Also they were famous for special festival food and theirs demand are becoming popular. Since theirs retrogradation are degraded its taste and texture during the storage which should be resolved in most food industry. There is a possibility that storage temperaure and additives may involve in retrogradation. Recently Shon et al. reported that some sugar alcohols was effective for reducing it. We can search a kinds of additives, trehalose which can protect from shocks by freezing or heating. Furthermore they emphasized the trehalose can act as substitute for bound water in dehydration situation, and trehalose more effective than oligosaccharide or sugar alcohol. Therefore we tried to exam the changes of many characteristics of glutinous and rice duck with 2 levels trehalose in the storage.
Studies on Wax Gourd Wine
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 578~584
Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 20% of sugar were fermented by yeast at 5~1
for 100 days. After fermentation, total sugar content of the 15% mash was 8.0%, 20% mash 8.6%, and 25% mash 8.3%, respectively. Also, it revealed that in reducing sugar content, 15% mash was 7.4%, 20% mash 7.6%, and 25% mash 7.4%, respectively, In protein content, 15% mash was 10.3mg/ml, 20% mash 9.8mg/ml, and 25% mash 11.3mg/ml, and in amino acid content, 15% mash was 0.13
mo1/ml, 20% mash 0.03
mo1/ml, and 25% mash 0.03
mo1/ml, each. In case of pH, 15% mash was 3.88, 20% mash 3.99, and 25% mash 3.97, respectively. In acidity, 15% mash was 0.37, 20% mash 0.44. and 25% mash 0.43, respectively. In the number of yeast cell, 15% mash was 8.33 logCFU/ml, 20% mash 8.56 logCFU/ml, and 25% mash 8.57 logCFU/ml. respectively. In ethanol content, 15% mash was 13.4%, 20% mash 14.9%, and 25% mash 15.5%, respectively. In organic acid content, acetic acid, pyruvic acid, citric acid, and lactic acid were produced, and succinic acid content ranges from 1,407~1,800 mg/l. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.93, 20% mash 3.66 and 25% mash 3.40, respectively.
The Study of the Taste and the Intake-Frequency for Kwamaegi - Centering around Kyungbuk Regions-
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 585~594
We made a survey of the pattern of dietary life, the taste and the intake-frequency for Kwamaegi in Kyungbuk province. And the results were summarized as follows : 1. Flavor(65.2%), nutritive value(14.6%), cleanliness(14.3%), price(4.3%) and calorie(0.7%) were considered to select food in that order. 2. The younger, the more they preferred foreign food to Korean food and the older, the more they preferred Korea food to foreign food. 3. Most of people(91.4%) answered positively to Kwamaegi and had a high preference of Kwamaegi. On most occasions, they were inclined to eat Kwamaegi as the side-dish(71.1%) served with drink. 4. Most of men(61.1%) have eaten 3∼10 Kwamaegis at a table, but most of women(53.7%) have eaten 1∼2 Kwamaegis at a table.
Analysis of Trace Metal in Agricultural Products
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 595~601
The seven trace metals contents of agricultural products in Kwang-ju were investigated to provide the basic data for its residual limits. Ten kinds of agricultural products (onion, welsh onion, garlic, lettuce, cabbage, pepper, spinach, radish, pear, peach) collected within from Kwang-ju in 1999 were analyzed by Mercury Analyzer for mercury. Inductively Coupled Plasma spectrometer and Atomic Absorption spectrophotometer equipped with Vapor Generation Accessory for Cu, Cd, Mn, Pb, Zn and As. Hg contents were not detected in all samples and As content were detected N.D. ∼0.005 ppm. Cd and Pb contents were detected N.D ∼0.088 ppm and N.D.∼0.096 ppm, respectively, Cu, Mn and Zn contents were 0.109∼1.072 ppm. 0.829∼6.195 ppd and 0.731∼6.176 ppm, respectively. The trace metal concentrations of the agricultural products in Kwang-ju called clean area were within the background level which growth is facilitated.
A Study on the Brain Waves, Personality and Dietary Behaviors of Taekukkwon Practicianers
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 602~610
Taekukkwon was practiced far health previously. The experimental group consisted of undergraduate and graduate students practising in the above disciplines at Myong Ji University. The group consisted of three female and three male students and the aim of this research was to measure the brain wave change for opened and closed eyes. The result of this research are as follows. Firstly, when students were subjected to basic open eye brain wave tests, beta-waves displayed for all regions of the brain. In the frontal region fast beta-waves were displayed and in the central region alpha-waves were displayed. Secondly, in the closed eye brain wave tests, the control group displayed beta-waves in some regions and alpha waves in external and internal regions. For all students\` brain-wave patterns, the amplitude of the alpha-wave was low and the frequency was high. In some students theta-waves were displayed. Taekukkwon practice relaxes the mind and body and helps relieve social stress which shows that taichichuan practices is beneficial. Finally, characteristics of the subjects were mostly type A so the personalities of the subjects were fast and aggressive. This research shows a definite link between personality and personal relationships with beta-waves emissions. So, further research is required in the future to investigate this relationship. The subjects consumed too large amount of foods so it was necessary to change their dietary habits taking into consideration on total calories, fats, and protein. It was also necessary to carrying out nutrition education to the students in emphasizing appropriate attitudes in general health and dietary behavior.
Identification and Characterization of Aeromonas hydrophila Producing Nitrification Capability
The Korean Journal of Food And Nutrition, volume 13, issue 6, 2000, Pages 611~618
For the purpose of the isolation of microorganisms which have the capability of nitrification, we isolated the microorganisms in 6 samples collected from the stream of Kyonggi area. 60 strains were isolated. The selected strain were identified as a Aeromonas hydrophila based on the data obtained from the morphological, biochemical and cultural characteristics defined experiments. Among them Aeromonas hydrophila (AH-1), (AH-3) , (AH-4), (AH-6) showed the highest nitrification capability. All isolates were resistant to amoxillin, ampicillin, cephalothin and ticarcillin. Optimum culture conditions of isolates were 37
8/ cells/ml for 4 hours in the nitrate medium.