Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 3, Issue 3 - Dec 1971
Volume 3, Issue 2 - Aug 1971
Volume 3, Issue 1 - Apr 1971
Selecting the target year
Present Status of Food Science Education in Korea
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 122~128
Determination by Neutron Analysis of Mercury Residues in Foodstuffs
Chun, Sea-Yull ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 135~143
In order to find out the degree of mercury contamination of common foodstuffs a series of determination was carried out by a highly sensitive activation analysis and the following results were obtained. 1. Polished rice contained 0.050 ppm of mercury whereas rice bran had 0.095 ppm mercury which was found in other grain in lesser degree. 2. Vegetables and fruits also contained
of mercury with relatively small variations from sample except persimmon which had a considerably higher amount of mercury. 3. Soybean sprout contained an unexpectantly high amount of mercury. 4. Of the animal products chicken and egg contained more mercury than the meat.
Determination of Bromine, Arsenic, Mercury, and Selenium in Plant by Neutron Activation Analysis
Chun, Sea-Yull ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 144~149
The sensitive technique of activation analysis is well suited for this study since the elements such as As, Br, and Se in tobaccoes are expected to be high concentration. As, Br, and Hg were determined by Bethge destruction method and subsequent neutron activation analysis.
was also by non-destruction activation analysis. The quantities of the element determined in Korean tobaccoes are given as follows in ppm: As, 0.65 ppm. Hg, 0.74 ppm. Se, 1.18 ppm. Br, 7.1 ppm. From the date given it seems that Korean tobaccoes and foreign tobaccoes contained considerably high concentration of selenium and mercury.
Physiological Effect of a Few Korean Foods as a Diet on Rat
Chung, Ho-Kwon ; Chung, Dong-Hyo ; Park, Taek-Kyu ; Shinn, Sang-Joo ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 151~162
Three kinds of Korean food (Ramyon, bread and dried Injulmi, a kind of rice bread) and basal diet were fed to ten groups of rat with consideration of their basal metabolism and some physiological changes were checked for four months. And obtained results were as follows: 1. In the rate of growth (body weight), rats fed on combined basal diet with Ramyon (20% or 33%) were slightly superior to those of simple basal diet (control case), and rats fed simply on Ramyon, bread or Injulmi were all inferior to the control. 2. Throughout the experiment, no considerable changes in intestinal bacterial flora, liver function and kidney function were observed in all cases, as compared with the control. 3. Liver tissues and kidney tissues in all cases were identified as normal and same as those of the control.
Studies on Tasty Constituents in Various Foodstuffs -Part 1. Tasty Constituents of Chinese Quince-
Kim, Young-Suk ; Lee, Sung-Woo ; Lee, Kap-Rang ; Kim, Kwang-Soo ; Cho, Soo-Yuel ; Lee, Jung-Hee ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 163~167
Tasty constituents of the Chinese quince such as polyphenols, amino acids, sugars and organic acids were surveyed through the course of this study. The results are as follows: 1. The major moiety of the polyphenol constituents were catechin, leucoanthocyan, and associated tannins. 2. Amino acids were mostly composed of aspartic acid, glutamic acid, arginine and
. 3. Citric and malic acids were the main organic acids. 4. Sugars detected were glucose, fructose, sucrose and xylose. 5. When compared with apple and/or pear: the total amount of amino acids were quite similar, sugars decreased from half to one third, but the total amount of polyphenol constituents increased from 20 up to 50 times and 3 to 5 times in organic acids. These indicates unambiguously that the origin of rough and acidic taste is due to these high level of polyphenols and organic acids.
Studies on Tasty Constitudents in Various Foodstuffs -Part 2. Tasty Constituents of Honey-
Lee, Sung-Woo ; Kim, Kwang-Soo ; Lee, Kap-Rang ; Cho, Soo-Yuel ; Lee, Kang-Ja ; Kim, Kyung-Hee ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 168~171
Estimable taste constituents of the honey, e.g. amino acids, organic acids and sugars, were studied to evaluate the quality as well as the quantity of the honey obtained from several different origin. In the level of sugars and its components were very likely at all kinds of honey but sucrose amounts were slightly higher in feeding honey. Amino acids were highest in wild honey not only in its amount but its variety. Main components of the amino acids were found out as proline in feeding honey and in Tillaceae tree honey and as isoeucine in wild honey. Feeding honey demonstrates highest level of organic acids and the major constituents were oxalic acid and citric acid from wild honey, lactic acid from Tillaceae tree honey, and succinic acid from the feeding honey.
Studies on Milk-clotting Enzyme of Dothiorella ribis -Part II. Properties of the Enzyme-
Kim, Yu-Sam ; Hong, Yun-Myung ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 172~177
The amount of the milk clotting enzyme which is produced by Dothiorella ribis in wheat bran was 950 Soxhlet units per gram of wheat bran. The milk clotting activity of this enzyme was increased by the elevation of clotting temperature and by the increase of the addition of
to milk. It was also increased when the pH of milk was lower than that of the fresh milk. When milk was diluted by distilled water, the milk clotting activity of the enzyme was decreased. And its milk clotting activity was good when milk was pasteurized at low temperature. The enzyme of Dothiorella ribis has larger proteolytic activity per Soxhlet unit than that of the milk clotting enzyme of Mucor pusillus Lindt. This enzyme was rather stable between pH 6 and pH 8 when it was conditioned for ten minutes. The heat stability of enzyme was tested by treating it under the condition for
minutes. And the enzyme was stable under the temperature of
. Also the recovery of protein as a form of curd was 76.2 percent to the total protein content of milk.
Effect of Sunlight, Incandescent, Fluorescent, and Ultraviolet Lights on the Oxidation of Edible Soybean Oil
Koo, Ja-Hyun ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 178~184
Samples of refined soybean oil were irradiated with lights from a 20-watt incandescent tungsten lamp, a 20-watt fluorescent daylight type lamp, a 20-watt low-pressure mercury vapor germicidal lamp, and direct sunlight for an experimental period of 147 days. Some samples were stored in a dark room throughout the period as a control. The peroxide values of all samples were measured every week. The induction period of the samples was arbitrarily taken as the time required for the samples to reach a peroxide value of 15. The induction period of the control was estimated at 198 days. Those of the samples irradiated with the incandescent light, the fluorescent light, the ultraviolet light, and the sunlight were estimated at 196, 119, 52 and 6 days, respectively. The sunlight showed by far the strongest prooxidant activity whereas the incandescent light showed the weakest but distinct prooxidant activity. The small temperature differences observed among the various samples throughout the experimental period did not seem to affect the oxidation rates of the irradiated samples in any significant way.
Studies on Cellulolytic Enzymes Produced by Aspergillus saitoi -II. Influence of Various Media Condition on Cellulase Production-
Lee, Soon-Ae ; Oh, Suk-Hen ; Youn, Jung-Eui ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 185~188
This experiment was conducted to study on the productive conditions of cellulase by Aspergillus saitoi in the shaking culture medium. The results were as follows: 1. The production of enzyme required higher concentration of corn steep liquor than that of dextrin. 2. The concentration of 1.0%
produced the enzyme excellently than 3.0%. 3. The cellulase was produced very slowly by adding
, but the final concentration of the enzyme was higher than control. The production was suppressed by addition of
. 4. The addition of
substrate caused an increase or stimulation in cellulase production.
Content of Tyramine in Soybean Mash
Jeong, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 189~190
Decomposition of Vegetables and Fruits by an Enzyme Preparation of Aspergillus niger
Kim, Jong-Gun ; Lee, Seo-Rae ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 191~192
Coordination of Basic and Development Researches on Vitamins
Mitsuda, Hisateru ;
Korean Journal of Food Science and Technology, volume 3, issue 3, 1971, Pages 193~210
Reviewed biosynthetic pathways in green leaves of thiamine, riboflavin and folate as disclosed by the authors, and the regulatory systems operating on their biosynthesis and biodegradation as revealed since a potent inhibitory activity of ATP was found for the phosphatase reactions in 1965. Physiological roles of ascorbic acid in plant were evidenced by its higher content in green and flower leaves; the content in persimmon leaves for example was found ten or more times of that in citrus fruits. A close relationship existing between basic and development researches was illustrated by examples chosen from the author's researches. Examples cited were as follows; basic researches on vitamins were extended to the creation of thiamine enriched rice, to the growth promotion of rice plant by foliar application of thiamine, and to the use of ascorbic acid to prevent the appearance of beer cloudness; histological and biochemical studies on protein bodies in rice endosperm turned out amino acid enriched rice; techniques acquired in the studies on catalase were successfully employed for the utilization of single cell protein (MIPRON) for human food; conception of hybernation was led up to under-water or under-ground storage of cereal grains.