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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 31, Issue 6 - Dec 1999
Volume 31, Issue 5 - Oct 1999
Volume 31, Issue 4 - Aug 1999
Volume 31, Issue 3 - Jun 1999
Volume 31, Issue 2 - Apr 1999
Volume 31, Issue 1 - Feb 1999
Selecting the target year
Natural Occurrence of Fumonisins
in Korean Corns
Yu, Chun-Cheol ; Oh, Deog-Hwan ; Park, Boo-Kil ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 569~574
One hundred and ninety seven corn samples, which collected from each local province in Korea between 1995 and 1996, were analyzed for fumonisin
contamination using fluometric HPLC.
were detected in 143 (72.6%) and 128 (62.4%) samples from 197 samples at the concentrations ranging from 0 to
and from 0 to
, respectively. The total fumonisin levels analyzed from 143 samples were 15.4, 37.5 and 14% for concentrations below
, respectively. The total fumonisin levels containing above
were detected the highest concentration with 53.2% in samples collected from Kangwon, and followed by Kyeongki (45.0%), Cheonbuk (40.0%), Chungbuk (26.9%) and Kyeongbuk (11.1%). The total fumonisin level containing above
in samples collected in 1996 was higher than that in 1995. Both fumonisin
from samples collected in 1995 were detected higher than that in 1996 and
was detected the highest level in samples collected from Kyeongki province and followed by Kangwon, Cheonbuk, Chungbuk and Kyeogbuk (11.1%). Also, similar results were observed in
Changes in Color Value and Chemical Components of Hoelen by Various Drying Methods
Jee, Jae-Hyung ; Lee, Hyun-Dong ; Chung, Shin-Kyo ; Choi, Jong-Uck ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 575~580
In this study, the quality changes of Hoelen was investigated, which were color differences, browning degrees, total phenolic compounds and electron donating abilities to optimize drying condition using hot air and far infrared drying by changing conditions such as temperatures, air velocities and radiation distances. In color values,
decreased with increasing temperatures, while
increased. The browning degrees showed the similar tendency with the color values. Total phenolic components of Hoelen decreased with increasing drying temperature and air velocity, and decreasing radiation distance. On the other hand, there was no significant difference in the changes of electron donating abilities (EDA) of Hoelen among drying methods and conditions. As a result, the hot air drying was more effective method than the far infrared was.
Electron Donating Ability and Contents of Phenolic Compounds, Tocopherols and Carotenoids in Waxy Corn (Zea mays L.)
Seo, Young-Ho ; Kim, In-Jong ; Yie, An-Soo ; Min, Hwang-Kee ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 581~585
The antioxidative activity measured by electron donating ability was investigated for the breeding of the highest antioxidative waxy corn (Zea mays L.) and the research for the most effective antioxidant in waxy corn. The electron donating ability was
. The contents of phenolic compounds and tocopherols and the absorbance at 450 nm were
, respectively. The mean values of electron donating ability and contents of phenolic compounds and tocopherols of four black waxy corn were comparatively high, that is, 48.7%,
, respectively. The electron donating ability was significantly correlated with the level of phenolic compounds and tocopherols but not with the content of carotenoids.
A Comparison of Protein Characteristics of Korean and Imported Wheat Varieties
Koh, Bong-Kyung ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 586~592
The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.
Measurement of Biogenic Amines with a Chitopearl Enzyme Reactor
Park, In-Seon ; Kim, Dong-Kyung ; Shon, Dong-Hwa ; Cho, Yong-Jin ; Kim, Nam-Soo ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 593~599
Substrate specificity of a flow-injection-analysis (FIA)-type biogenic amine sensor with enzyme reactor was determined. The enzyme reactor was prepared with a diamine oxidase immobilized on preactivated chitosan porous beads (Chitopearl) by intramolecular cross-linking via glutaraldehyde. The sensor showed a rapid response to putrescine and a quasi-linear calibration curve was obtained up to 15.0 mM. The optimal pH and temperature of the enzyme reactor system were 7.5 and
. Interferences due to ATP-related compounds and trimethylamine, and the effects of NaCl and amino acids were measured. Inhibitory effects owing to these components could be mitigated by sample extraction with perchloric acid. Polyamines except putrescine were determined by a putrescine calibration range within 26.7%. This system was confirmed as rapid and convenient for biogenic amine determination.
Physicochemical Properties of Methyl Linoleate Oxidized at Various Temperatures
Kim, In-Hwan ; Kim, Chul-Jin ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 600~605
Methyl linoleate was oxidized at 60, 90, 120 and
, respectively, with sparging oxygen for different periods of time. On the basis of the peroxide values determined at four temperatures, four heating times were chosen for the analysis of physicochemical parameters, such as peroxide value, total oxidation products, polymer content, viscosity, refractive index and characteristics of thermal degradation by DSC (Differential Scanning Calorimeter). The content of peroxide linkage (C-O-O-C) polymer and ether or carbon to carbon linkage (C-O-C/C-C) polymer were analyzed by High Performance Size Exclusion Chromatography (HPSEC). The polymer formed at four temperatures was qualitatively identified as dimer. The polymer with peroxide linkage (C-O-O-C) were detected from methyl linoleate oxidized at
, but they were not detected from methyl linoleate oxidized at
. The enthalpy changes increased as peroxide value increased whereas maximum degradation temperature decreased. The highest correlation coefficients were obtained between maximum degradation temperature
, exothermic enthalpy changes and peroxide value, peroxide linkage (C-O-O-C) polymer content.
Detection of Irradiated Chicken, Pork and Beef by ESR Spectroscopy
Yang, Jae-Seung ; Kim, Choong-Ki ; Lee, Hae-Jung ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 606~611
To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. Bones cleaned, pieced and dried were irradiated with doses of 0, 1, 3, 5 kGys using a
irradiator. The bones were placed in a resonant quartz tube with an internal diameter of about 4.0 mm within the Bruker Win-ESR spectrometer, and the intensity of the ESR signal could be quantified by double integration of the first derivative spectrum. The irradiated bone presented an asymmetric absorption in shape, different from that of an unirradiated one. It could be possible to detect at doses lower than 1 kGy below the dose employed commercially (3 kGy) in the case of irradiated chicken bone. The signal intensity was greatest in the beef bone, intermediate in the pork bone and lowest in the chicken bone; it was normally lower for smaller animals than for larger species, and small variations were observed between samples of the same species. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats.
Comparison on Physicochemical Properties of Amaranth Starch with Other Waxy Cereal Starches
Lee, Jae-Hak ; Kim, Sung-Ran ; Song, Ji-Young ; Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 612~618
Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from
in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0.03 and 0.07%, respectively. Swelling power of amaranth starch granule was slightly different from waxy rice. The swelling power of amaranth increased at
. X-ray diffraction patterns of amaranth and other waxy cereal starches showed an A-type crystalline structure. Relative crystallinities of their starches were similar. According to pasting properties by Rapid Visco-Analyzer, amaranth starch showed a very high gelatinization temperature
and lower viscosity and higher stability than other waxy cereal starches during heating and cooling cycle. Peak onset temperatures (To) of starches from waxy rice, waxy corn and amaranth in DSC thermograms were
, 67.2 and
, respectively, and their peak enthalpies were similar. Enthalpy of reheated amaranth starch after 3 day storage at
was higher than those of waxy corn and rices starchs.
Microwave Vacuum Drying of Germinated Colored Rice as an Enzymic Health Food
Kim, Suk-Shin ; Kim, Sang-Yong ; Noh, Bong-Soo ; Chang, Kyu-Seob ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 619~624
This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at
for 2 days and then germinated at
. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying
, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at
. During microwave vacuum drying 1 or 2, the sample reached
much faster (within 5 min) and was dried much faster (
than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest
activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.
Microwave Vacuum Drying of Brown Rice Koji as an Enzymic Health Food
Kim, Suk-Shin ; Roh, Hoe-Jin ; Kim, Sang-Yong ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 625~630
This work was to study drying characteristics of the brown rice koji, an enzymic health food, using microwave under vacuum. Cooked brown rice was inoculated with Aspergillus oryzae and incubated at
for 6 days. The brown rice koji was dried by different drying methods: microwave vacuum drying, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at
. During microwave vacuum drying, the sample reached
much faster (within
) and was dried much faster (2 hrs) than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying, and hot air drying.
Changes in Physicochemical Properties of Korean Rice Cake Subjected to Microwave-Drying
Im, Ji-Soon ; Park, Kwang-Jang ; Kum, Jun-Seok ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 631~637
An investigation was carried out to study the effects of aging time, storage temperature, and drying type on the physical, chemical and sensory properties of Korean rice cake. Water content and cooking properties were significantly influenced by aging time and storage temperature. However, aging time did not affect the soup turbidity. Difference in water content was noticeable by drying type. The microwave treated rice cake (MW) showed a higher water content than the other ones. The lightness (L-value) was not affected by the aging time and drying type. Rice cake storaged at 4oC showed the highest L-value. The textural properties of rice cake were influenced by the all sources of variables. There was a significant difference in hardness between microwave and hot air treated rice cake (MWH), and microwave and vacuum treated rice cake (MWV). In the sensory properties, mean intensities of all attributes except chewiness were significantly different among drying types. The MWV showed a higher acceptability than the MW and the MWH. Scanning electron photomicrographs revealed that the MWV has more porous structure. The MWV was the most desirable one as determined by the physical, chemical and sensory evaluation.
The Change of Rheological Properties of Nutritional Beverage Base by the Soy Protein Isolate
Shin, Je-Ho ; Seo, Jong-Kyo ; Lee, Seok-Ki ; Sim, Jae-Hun ; Kim, Sang-Kyo ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 638~643
In this study we prepared 5 types of nutritional beverage base samples containing various ratios of soy protein isolate (SPI) and sodium caseinate as protein source. The rheological properties of each sample were measured and the results were as followes; Samples changed their rheological properties with the ratio of SPI. Samples represented newtonian property with low ratio of SPI, pseudoplastic property with the increment of SPI, and bingham pseudoplastic property with higher increment of SPI (80% as protein source). In this result we conjectured that the more was the SPI, the more was the formation of progel during heat treatment, which could be the reason of the rheological changes. In the test of the relationship between temperature and apparent viscosity, apparent viscosity of samples decreased along with the increment of temperature. In observing the relationship between time and apparent viscosity, we found sample, containing high ratio of SPI (80%), represented thixotropic property clearly with the hysteresis loop.
Gums from Normal and Waxy Hull-less Barleys
Sung, Jong-Eun ; Lee, Young-Tack ; Seog, Ho-Moon ; Kim, Young-Soo ; Ko, Young-Su ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 644~650
A normal and a waxy hull-less barley with similar
contents were selected, and the effects of
on rheological and pasting properties were investigated by using their flour extracts and isolated
in the barley cultivars were extracted in a crude form with alkaline extraction, and the waxy hull-less barley produced more
gum yield. The waxy barley also showed higher viscosities of water and alkaline flour extracts, compared to the normal barley. Both normal and waxy barley
gums exhibited pseudoplastic flow behavior, and increasing
concentration increased viscosity in a similar manner. The normal barley flour had a higher amylograph peak viscosity than did waxy barley flour. On the other hand, waxy barley flour with treatment of
demonstrated considerably higher increase in peak viscosity. Pasting characteristics of normal and waxy barley starches in the presence of
gum solutions were tested using a rapid visco-analyzer (RVA).
gums increased the pasting viscosities of the barley starches, and the synergistic increase in viscosity appeared to be higher in the normal barley starch.
Processing of Low Sugar Fig Jam for Marketable Production
Hou, Won-Nyoung ; Kim, Myoung-Hwa ; Go, Eun-Kyoung ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 651~657
These experiments focused on processing low sugar fig jam having marketability by selected substitute for extracted and purified pectinesterase (PE), colorant for colour improvement, food additive to make texture better, and stabilizer for stable storage. Cherry tomato pulp as PE substitute to hydrolyze pectin substance in fig pulp into low-methoxyl pectin was most effective among used vegetables and fruits pulp. Carmacid-R among natural colorants for imprving colour, addition of 20% starch syrup as sugar substitute for texture and addition of
for red colour change control at cold storage were effective. The low sugar fig jam processed by using the above selected materials showed higher score than others (typical jam and orange PE low sugar fig jam) for colour in sensory evaluation and did no significant difference in taste, odor, texture and overall acceptability.
Changes in Color, Protein Content, Solubility, Foaming Capacity and pH of Desugarized Brolier and Porcine Plasma Powder During Storage at Room Temperature
Lee, Jae-Jun ; Yi, Young-Hyoun ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 658~664
Broiler and porcine blood plasma were desugarized by GOD (glucose oxidase 10 units/g) or baker's yeast (0.3% w/w) and dried. The color, biuret protein content, solubility, foaming capacity and pH of desugarized blood plasma powder during storage at room temperature were investigated. Desugarized plasma powder was lighter and less red and yellow than the control group (P<0.05). Biuret protein content and solubility of deglucosed plasma powder were higher than the control. Biuret protein content and solubility of all samples decreased during storage (P<0.05). Generally, deglucosed samples showed better foaming capacity than the controls (P<0.05). The pH of deglucosed broiler samples by yeast and porcine samples were decreased just after initial increasing, while the pH of other broiler powder was continuously decreased during storage. Deglucosed porcine powder always showed higher pH values than the control (P<0.05). Overall, desugatization of broiler or porcine blood plasma before drying improved color, biuet protein content, solubility and foaming capacity.
Effect of Gamma Irradiation on the Protein Solubility, Purge Loss and Shear Force of Beef
Yook, Hong-Sun ; Lee, Ju-Woon ; Lee, Hyun-Ja ; Kim, Jong-Goon ; Kim, Kyoung-Pyo ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 665~671
Post mortem bovine muscle. semitendinosus was used to investigate the effects of gamma irradiation on physicochemical properties. The muscle was cut into pieces of 2 cm in thickness and packaged with 2 different methods; vacuum-packaged and air-packaged. The packaged samples were irradiated at designated doses of 0, 1, 3 and 5 kGy by Cobalt-60 irradiator. Muscle protein solubility, purge loss, composition and contents of free amino acids, and shear force were observed during storage at
. We found no significant differences in the purge loss and the contents of free amino acids. Muscle protein solubility slightly increased depending upon the increase of the dose. The decrease of shear force by gamma irradiation was observed. Therefore, it is considered that meat quality can be improved by gamma irradiation.
Saccharification and Sensory Characteristics of Sikhe Made of Pigmented Rice
Kim, Mee-Sook ; Hahn, Tae-Ryong ; Yoon, Hye-Hyun ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 672~677
The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made of three cultivars of pigmented rice (Suwon 415, Iksan 427, Suwon 432) were examined. During saccharification, sweetness and reducing sugar of Sikhe made of pigmented rice were observed to be lower by
and by 20%, respectively, than those of Sikhe made of white rice. The changes in pH during saccharification were not much different between Sikhe made of white rice and those made of pigmented rice. For color changes, the redness (a value) of Sikhe was measured as -0.26, 10.45, 0.88 and 0.13 for those in Sikhe made of white rice, Suwon 415, Iksan 427 and Suwon 432, respectively, when rice was saccharified for 6 hours. Sensory evaluation showed that sweetness and flavor of Sikhe made of 50% or 25% pigmented rice were similar with those of Sikhe of white rice. The overall acceptability of Sikhe made of pigmented rice was slightly lower than that of Sikhe made of white rice.
Effect of Heating Rates on the Thermal Denaturation of Pork Loin Muscle
Kim, Cheon-Jei ; Song, Min-Seok ; Lee, Chang-Hyun ; Lee, Eui-Soo ; Cho, Jin-Kook ; Choi, Do-Young ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 678~681
The objective of this study was to evaluate the effect of different heating rates on the thermal properties of pork loin muscle by DSC. Pork loin muscle was subjected to programmed heating at the following heating rate: 5, 10, 20, 30 and
. Peaks were progressively shifted to right side as the heating rate was increased.
and it was increased to
(p<0.05). Total enthalpy was 3.52 J/g at
and total enthalpy was increased to 3.60, 4.14, 4.54 and 4.61 J/g by degrees at heating rate 10, 20, 30 and
Changes of Internal Pressure during Freezing, Frozen Storage and Thawing of Meats
Jeong, Jin-Woong ; Kim, Jong-Hoon ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 682~687
The destruction of tissues by volume increase at food freezing is accepted as one of the factor responsible for quality damage. For this reason, the internal pressure developed in meats were investigated with a pressure transducer during freezing, frozen storage and thawing. Increasement of 6.33% for volume and
for density at
for beef were shown. In quick and slow freezing of beef, internal pressure reached to highest point after reached to the lowest point at initial of the zone of ice crystal formation. The internal pressure was approximately
and pressure difference was about 1 psig, which was bigger in immersion freezing than that of still-air freezing. During frozen storage of pork, internal pressure of
occurred repeatedly as a function of sample weight at material temperature difference of
. The internal pressure during thawing of pork was decreased slowly after rapid increase to the maximum for less than 5min at the beginning of thawing. Internal pressure value at thawing was higher than that at freezing in most cases. Internal pressure of beef with thermal equalized freezing was about
, which was lower than that of non-thermal equalized freezing. Also, freezing time was shortened to
Changes in Quality during Frozen Storage of Meat with Thermal Equalized Freezing
Jeong, Jin-Woong ; Lee, Ho-Jun ; Park, Noh-Hyun ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 688~696
Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of
, average diameter of ice crystal were about
and showed broken tissues or irregular cracks. At freezing velocity of
, ice crystals of about
was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time
by the equation:
. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.
Effects of Rosemary Extract,
and Vacuum Packaging on Qualities of Herring Fillet during Cold and Frozen Storage
Yang, Seung-Taek ; Park, Sang-Woo ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 697~704
To investigate the combination effects of natural preservatives such as rosemary extract and
, and vacuum packaging method on the shelf-life of herring (Clupea pallasi) fillet during cold and frozen storage, quality attributes including moisture content, pH, K-value, volatile basic nitrogen (VBN), viable cell count, peroxide value (POV) and color value were analyzed. Good qualities of the samples with air and vacuum packaging stored at
were maintained at least for 3 days (control; one day in air) and for 7 days (control; 3 days in vacuum), and those of the samples stored at
were for 90 days (control; 80 days in air, 90 days in vacuum), while those of the samples stored at
deteriorated in one day.
Effect of Gamma Irradiation on the Physicochemical Properties of Pork Loin
Lee, Ju-Woon ; Yook, Hong-Sun ; Kim, Seong-Ai ; Sohn, Cheon-Bae ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 705~711
Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at
for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.
Shelf-Life Extension of Semi-Dried Right-Eyed Flounder Using Modified Atmosphere Packaging
Yang, Seung-Taek ; Lee, Hyun-Sook ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 712~719
To extend the shelf-life of semi-dried right-eyed flounder (Pseudopleuronectes herzensteini), the products were packed in a Ny/PE/LDPE (0.015/0.045/0.040 mm) laminated film with 100%
gas, vacuum and air, respectively, and then stored at
. Quality attributes of the products during storage were assessed in terms of moisture content, pH, volatile basic nitrogen (VBN), viable cell count, thiobarbituric acid (TBA) value, peroxide value (POV), color value and organoleptic properties. Shelf-lives of the products stored at
were 10 days, 7 days, 7 days and 5 days in
, vacuum and air packaging products, respectively. In cases of
storage, however, the shelf-lives of all the products were only one day. The shelf-life extension of the
Effects of High Voltage Pulsed Electric Fields on the Extraction of Carotenoid from Phaffia rhodozyma
Kim, Nam-Hoon ; Shin, Jung-Kue ; Cho, Hyung-Yong ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 720~726
High voltage pulsed electric fields (PEF) technology is a non-thermal technique which is applicable to extract useful components froms biological materials. This research suggested the possibility for extracting carotenoid pigments from Phaffia rhodozyma by PEF treatments. The yeast cell suspensions were treated with high voltage pulses in a recycled PEF treatment chamber which consists a pair of thin plates of stainless steel adhering to a small chamber with approximately
gap. A 2.5 log reduction in survivability and more than 98% of electropermeabilization of the yeast cells could be achieved by PEF treatment for
with an electric field of 30 kV/cm and pulse duration of
. When the yeast cell suspended in 0.01% NaCl solution were treated with PEF under various conditions, carotenoid pigments were not extracted. However, the PEF treatment of the yeast cell suspensions in 0.01%
solution, have positive effects on the extraction of carotenoid pigments (
of dried yeast).
Manufacture of Fish Hydrolyzate by Enzyme
Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 727~733
Endo- and exoproteases were used to hydrolyze Alaska pollack processing scrap. In 2 stage hydrolysis, the optimal conditions by Protamex were: temperature,
; pH, 6.73; enzyme concentration, 0.11%; time, 105.5 min, whereas those by Flavourzyme were: temperature,
; pH, 6.54; enzyme concentration, 0.28%; time, 20.4 hrs. But, the optimal conditions of 1 stage hydrolysis by equal proportion of Protamex and Flavourzyme were: temperature,
; pH, 6.3; enzyme concentration, 0.46%; time 10.9 hrs. The contents of carbohydrate and ash were higher in the 2 stage hydrolyzate than the 1 stage, while that of crude lipid was in the reverse order. There were no significant differences in the contents of moisture and crude protein between both methods. The contents of total creatine and IMP, and viable cell counts were higher in the 1 stage hydrolyzate than the 2 stage, while the contents of TMAO, TMA, and Hx was in the reverse order. But, there were no significant differences in the contents of amino-N and color between both methods. The free amino acid contents of the 1 and 2 stage hydrolyzate were 2,741.77 and 3,529.47 mg/100 mL, respectively.
Growth Conditions of Rope Bacteria Isolated from Korean Wheat Bread
Chun, Euk-Han ; Lee, Kwang-Suck ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 734~738
Bacterial strain showing the ropy characteristics was isolated from Korean wheat bread. Morphology of the isolate was rod and biochemical test revealed that the isolate was Bacillus subtilis. Growth of rope bacteria was about the same as other Bacillus species and inhibited below pH 5.6. Rope bacteria isolated from Korean wheat bread could not survive under the heat treatment of 10 min at
, but could survive at
Changes of Oligosaccharide and Free Amino Acid in Soy Yogurt Fermented with Different Mixed Culture
Kim, Cherl-Hyun ; Shin, Yong-Kook ; Baick, Seung-Chun ; Kim, Soo-Kwang ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 739~745
This study was carried out to investigate the oligosaccharide and amino acid utilization by mixed cultures during soy yogurt fermentation. Three types soy yogurt were prepared by fermenting with Lactobacillus acidophilus and Streptococcus thermophilus, Streptococcus thermophilus and Saccharomyces uvarum, Lactobacillus acidophilus and Saccharomyces uvarum. The utilized amount of oligosaccharide and amino acid was determined by HPLC during the fermentation period. The oligosaccharide and amino acid utilization efficiency of S. thermophilus and Sac. uvarum was greater than the other mixed cultures. It was found that Sac. uvarum produced enzymes which can convert oligosaccharide and common sugars in soy milk into glucose, galactose and fructose which can be fermented by L. acidophilus and S. thermophilus, and in turn stimulated acid production and amino acid utilization of the latter.
Effects of Electron Beam Radiation on the Microflora and Sensory Characteristics of Pork Loin
Min, Joong-Seok ; Kim, Il-Seok ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 746~750
The effects of electron-beam irradiation on the microbial and sensory qualities of pork loins were studied. The pork loins were aerobically packed in polyethylene films and exposed to absorbed doses of electron-beam at 0, 0.5, 1 and 2 kGy in ambient temperature. All samples were stored at
. As an irradiation dose increased, decontaminating effects increased in terms of total microbial count, lactic acid bacteria and psychrotrophs during storage. All difference degrees in the triangle test were very low levels. In the descriptive analysis, Low dose irradiation did not affect aroma, off-flavor and acceptability in fresh and cooked meats.
Selection and Enumeration of Bifidobacteria in Fermented Foods with Various Lactic Bacteria
Lee, Si-Kyung ; Park, Dong-Ki ; Oh, Hoon-Il ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 751~756
The inhibitory effect of antibiotics on growth of lactobacillus, streptococcus and bifidobacteria was examined to develop the selective media to isolate and enumerate bifidobacteria from the fermented foods containing various lactic bacteria. The growth of lactic bacteria was inhibited seriously but that of bifidobacteria was not inhibited by gentamycin or ripampicin at the concentration of more than
. However lactic bacteria did not grow in MRS broth containing
of ampicillin and the growth inhibition of bifidobacteria occurred. The growth inhibition of bifidobacteria was more severe than lactic bacteria in
of fosfomycin. Therefore, the MRS medium containing
of neomycin sulfate,
of nalidixic acid and
of lithium chloride was concluded selective for bifidobacteria, but restrictive for the other lactic bacteria present in Kimchi and cheese.
Production of Korean Traditional Soy Sauce from Rhizopus stolonifer Inoculated Grain Type Meju
Kim, Dong-Ho ; Kang, Shin-Wook ; Kim, Seung-Ho ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 757~763
Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were
and 90%, respectively. The optimal temperature for soy sauce fermentation was evaluated to the
and, in the latter half of the fermentation, some aeration was observed to positively affect the sensory evaluation of soy sauce. In the sensory evaluation, the soy sauce fermented with B. subtilis and A. sojae was showed to be better than one fermented with R. stolonifer. Conditions of the pasteurization and ultrafiltration process were also established for industrialization of the soy sauce. Finally, the standard systems using the soybean fermented was, by the industrial scales, proposed for Korean traditional soy sauces.
The Antimicrobial Activity of Medicinal Plants Extracts against Helicobacter Pylori
Lee, Jeong-Jun ; Kim, Sung-Hoon ; Chang, Byung-Sik ; Lee, Joong-Bok ; Huh, Chul-Sung ; Kim, Tae-Jong ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 764~770
Antimicrobial activities were assayed through the hot-water extracts from 41 species of medicinal plants against Helicobacter pylori which is known as the ulcerogenic phathogen. Opuntia ficus-indica, Houttuynia cordata, Sinomenium acutum, and Coptis japonica showed the MIC at the concentrations less than 100 ppm, Pulsatilla koreana, Forsythia koreana, Rheum undulatum, and Perilla frutescens less than 200 ppm, Belamcanda chinensis, Arctium lappa, Cassia tora, Citrus tachibana, Siegesbeckia orientalis, and Caesalpinia sappan less than 300 ppm by the 2-fold dilution method. In disc method only three of them were confirmed to have antimicrobial activities which were increased in the order Perilla frutescens, Coptis japonica, Caesalpinia sappan. Three extracts were partitioned with chloroform, ethyl acetate and butanol in sequence and examined for the activity to inhibit H. pylori. The major ativities were observed in ethyl acetate fraction of Caesalpinia sappan, butanol fraction of Perilla frutescens, butanol and chloroform fraction of Coptis japonica. The partitioned fractions were found to have increased antimicrobial activities in all extracts. The experiments in which the extracts were added into urea R broth containing the crude urease derived from H. pylori resulted in the increase of pH and optical density at 560 nm to 8.15 and 1.7 respectively. Urease activity of H. pylori was inhibited over 80% by Caesalpinia sappan, Perilla frutescens, and Coptis japonica, of which Caesalpinia sappan suppressed up to 95%.
Studies on Salmonella enteritidis Contamination in Chicken Egg using Confocal Scanning Laser Microscopy
Jang, Keum-Il ; Park, Jong-Hyun ; Kim, Kwang-Yup ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 771~777
The structural function of three egg membrane layers and cuticle layer, and the effectiveness of 5 film coatings (chitosan, starch, gelatin, dextrin, mineral oil) on the prevention of Salmonella enteritidis penetration was investigated using confocal scanning laser microscopy (CSLM). Diameters of outer membrane fibers, inner membrane fibers and limiting membrane particles in eggshell were
, respectively and average thicknesses were 10.0, 3.5,
, respectively. Average thickness of cuticle layer was
and cuticle layer covered
of total eggshell surface. Average coating films thickness for chitosan, starch, gelatin, dextrin and mineral oil were 2.2, 2.5, 3.9, 3.6 and
, respectively. After immersion process eggshell surface was almost completely covered by coating films. Chitosan coating was most effective among 5 film coatings in inhibiting growth of Salmonella enteritidis. Penetration process of Salmonella enteritidis through eggshell was investigated by multicolor imaging using CSLM and plate counting. Cuticle layer was the most important structure in blocking the penetration. Among 5 film coatings, chitosan showed the best and similar effectiveness with cuticle layer.
Producing Method and Statistical Evaluation of Taste of Sigumjang
Choi, Ung-Kyu ; Son, Dong-Hwa ; Ji, Won-Dae ; Choi, Dong-Hwan ; Kim, Young-Ju ; Rhee, Seong-Won ; Chung, Yung-Gun ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 778~787
This study was conducted to standardize the quality of sigumjang. The characteristic of producing method for sigumjang had smoking step. The major component of the amino acids of sigumjang was proline followed by valine, glutamic acid and alanine. Among the organic acids, only acetic acid and propionic acid were detected. The sugar component of sigumjang was composed of glucose predominantly, followed by maltose and fructose. The relation between taste components and sensory scores was analyzed by method of multiple regression analysis. Correlation between contents of taste components and sensory scores were significantly low. Among components of sigumjang inositol and fructose had the higest correlation with sensory scores. The result of multiple regression analysis, taste of sigumjang was explained about 90% with 16 taste components in case of relative value transformed with logarithm and 17 taste components in case of absolute value.
Identification of Spoilage Bacteria Isolated from Aseptic Packaged Cooked Rice and Application of Acidic Electrolyzed Saline Solution as Water-for-Cooked Rice
Jeong, Jeong-Hwan ; Han, Seon-Jin ; Cho, Won-Dae ; Hwang, Han-Joon ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 788~793
In this study, it was investigated that the isolation and identification of spoilage bacteria from contaminated aseptic packaged cooked rice, the potential for application of acidic electrolyzed saline solution (AESS) as water-for-cooked rice and the microbiological safety of AESS-based cooked rice. Five strains of Bacillus subtilis and a B. cereus strain among the total six isolates were partially identified by biochemical method and by Microbial Identification System (MIS). The bactericidal effect of AESS was similar as 0.1% NaOCl and 70% ethanol solution, or better than that. All of the test microorganisms except Bacillus spp. that were exposed to AESS for five seconds were destructed. The effect of AESS against Bacillus spp. was much better than that of the two solutions and all of them were destructed or inhibited on exposure for five minutes. The pH value of cooked rice prepared using AESS was in the range of 3.6 to 4.3 and was not almost changed through the storage period. Various concentrations of cell suspension of Bacillus isolates were inoculated to cooked rice, which were prepared with tap water and AESS, and stored at
for two weeks. The result was shown that the bacteria in tap water-based cooked rice appeared normal cell growth, while they were completely repressed in AESS-based cooked rice.
Effects of Sorbitol and Sugar Sources on the Fermentation and Sensory Properties of Baechu Kimchi
Ku, Kyung-Hyung ; Cho, Jin-Sook ; Park, Wan-Soo ; Nam, Young-Jung ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 794~801
This study was conducted to investigate sorbitol utilization of Lactobacillus species isolated from Kimchi and the effects of sugar, starch syrup and sorbitol on the pH, titratable acidity, microorganism and sensory evaluation of baechu Kimchi during fermentation at
. Three species among ten Lactobacillus species isolated from Kimchi could not utilized medium with sorbitol. The pH of baechu Kimchi with addition of 1% sugar sources and sorbitol were similar to pH of control baechu Kimchi, while the titratable acidity were different between samples. The titratable acidity of baechu Kimchi with addition of sugar sources was higher than control. Increasing in sorbitol addition, the titratable acidity of haechu Kimchi was more remarkable lower than control during fermentation proceeded. The total number of viable cells and Lactic acid bacteria were not significantly difference among those of Kimchi samples. In the chewiness of textural properties, baechu Kimchi with addition sorbitol showed higher score than control. However, Kimchi samples prepared with 1% sugar sources were not significantly differences in sensory properties, while the Kimchi samples with 5, 10% sorbitol were higher score than control in the overall acceptability and texture.
Protective Effect of Selected Amino Acids and Food Extracts on Ethanol Toxicity Decrement in Rat Liver
Lee, Ja-Hyun ; Kim, N.K. ; Lee, Do-Youn ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 802~808
An rat liver enzyme test was carried out in order to investigate preventing effect of selested amino acids and some food extracts on ethanol induced liver toxicity in vitro. Solutions of aspartic acid, arginine, glutamic acid were prepared and treated on ethanol treated rat liver preparation. Protective effect of amino acids on lipid peroxidation was determined. Same experiments were conducted using aqueous extracts of Dried soybean sprout, Dried Alaskan pollack and Ganoderma lucidum. The TBA value indicating the lipid peroxidation decreased significantly (p<0.05) by addition of aspartate, glutamate and arginine, repectively at concentrations of
. Similar results were observed by adding the aqueous extracts of Soybean sprout, dried Alaskan pollack and Ganoderma lucidum. The aqueous extracts added after ethanol treatment presemted more effect than added before the treatment.
Effects of Soybean Extract on Serum Lipid Contents in Fed Fat Diet Rats
Shin, Mee-Kung ; Han, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 809~814
The effects of soybean extracts on serum lipid contents were evaluated in rats. Ninety-eight male Sprague-Dawley rats weighing
were divided into fourteen groups and fed different fat diets for four weeks. The experimental groups were divided into; control, saturated fat diet, unsaturated fat diet and high fat diet respectively were fed 1% cholesterol group. The serum total lipid were higher in saturated fat diet group than in control group. The contents of total-cholesterol in serum of the saturated fat diet group was significantly higher than other groups. The contents of HDL-cholesterol in serum of the soybean extract group were higher than those other fat diet group. The contents of LDL-cholesterol in serum of the soybean extract group were lower than other fat diet groups. The soybean extract group of lipid was significantly lower in other groups.
Isolation and Identification of Flavonoids from Ethanol Extracts of Artemisia vulgaris and Their Antioxidant Activity
Lee, Sang-Jun ; Chung, Ha-Yull ; Lee, In-Kyoung ; Yoo, Ick-Dong ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 815~822
Twenty one flavonoids were isolated from ethyl acetate layer of aqueaus EtOH extracts of Artemisia vulgaris and identified as tricin, jaceosidine, eupafolin, diosmetin, chrysoeriol, homoeriodictyol, isorhamnetin, apigenin, eriodictyol, luteolin, luteolin 7-glucoside, kaempferol 3-glucoside, kaempferol 7-glucoside, kaempferol 3-rhamnoside, kaempferol 3-rutinside, quercetin, quercetin 3-glucoside, quercetin 3-galactoside, quercetrin, quercetin 7-glucoside, rutin, and vietexin. The inhibitory activity for all purified flavonoids were examined against lipid peroxidation in rat liver microsome. All examined flavonoids showed considerable antioxidant activity. Among them,
value of apigenin, luteolin, isorhamnetin, quercetin, and eriodictyol were showed higher than that of vitamin E used as positive control. And methoxylated flavonoids, tricin, eupafolin, jaceosidine, diosmetin, and isorhamnetin showed considerable antioxidant activity. Each
values were shown at 0.9, 1.0, 1.4, 1.0, and
Effects of Persimmon Leaf Tea Extract, Green Tea Extract and Oolong Tea Extract on the Frequencies of Mutagen-Induced Sister Chromatid Exchange in Chinese Hamster Ovary Cells
Song, Hyun-Soon ; Lee, Hyun-Kul ; Choi, Eon-Ho ; Kang, Myung-Hee ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 823~830
The suppressing effects of crude extracts of three Korean teas, persimmon leaf tea extract (PLTE), green tea extract (GTE) and oolong tea extract (OTE), were studied on the induction of sister chromatid exchange (SCE) in cultured Chinese hamster ovary cells. When cells were treated with tea extract after mitomycin C (MMC) treatment, the frequency of MMC-induced SCEs were decreased at the high concentration
of PLTE in the presence of S9 mix and at low concentrations
of PLTE in the absence of S9 mix, Whereas GTE and OTE showed suppressing effects on the MMC-induced SCEs at low concentrations
for OTE and
for GTE only in the presence of S9 mix. MMC-induced SCEs were decreased by post-treatment with each tea extracts with S9 mix in the G1 phase of the cell cycle. These results suggest that PLTE, GTE and OTE could have bio antimutagenic activities, and also suggest that PLTE might have unknown antimutagenic components which would be responsible for the inhibitory effect against direct acting mutagenicity.
Modulation Effects of Antioxidant Vitamins on Ochratoxin A-induced Oxidative Toxicity in Mice
Park, Jung-Hyun ; Kang, Sung-Jo ; Kang, Jin-Soon ; Ryu, Jae-Chun ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 831~837
Ochratoxin A (OA), a naturally occurring mycotoxin, has been known to cause renal and hepatic lesion in human and animals. This study was carried out to investigate the modulation effects of antioxidant vitamins on OA-induced lipid peroxidation associated with oxidative damage. Vitamin C (10 mg/kg/day) and vitamin E (63.8 mg/kg/day) were administered by intraperitoneal (i.p.) injection to male ICR mice, and 1 hr later, OA which was dissolved in 0.1 M
, treated 4 mg/kg/day by i.p. injection. During 4 days repeated, and then measured superoxide dismutase (SOD) activity, catalase activity and malondialdehyde (MDA) formation in microsomes of liver and kidney. Additionally, the relationship between cell damage and modulation effects of antioxidant vitamins was evaluated by comet assay. Results were as followed; i) SOD, catalase activity and MDA level were significantly increased by OA treated, ii) SOD, catalase activity and MDA formation were significantly decreased by antioxidant vitamins combine treated, iii) blood cell damage associated with lipid peroxidation, induced by OA, also modulated by antioxidant vitamins. These results indicated that antioxidant vitamins might be used for prevention of renal and hepatic damage due to ochratoxicosis.
Fermented Extracts of Korean Mistletoe with Lactobacillus (FKM-110) Stimulate Macrophage and Inhibit Tumor Metastasis
Yoon, Taek-Joon ; Yoo, Yung-Choon ; Kang, Tae-Bong ; Lee, Kwan-Hee ; Kwak, Jin-Hwan ; Baek, Young-Jin ; Huh, Chul-Sung ; Kim, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 838~847
Based on the results that the extract of Korean mistletoe (KM-110) has immunological and anti-tumor activities and its main component is lectin called KML-U, this study was carried out to investigate the immunostimulatory and anti-tumor activities of FKM-110, fermented KM-110 with lactobacillus, as a basic study for the development of functional food with anti-tumor activity. The amount of lectin after fermentation determined by ELISA was varied with the fermentation time and kinds of lactobacillus. Cytotoxic effects of FKM-110 on the various tumor cells was significant and dependent on the concentration of KML-U and the kinds of lactobacillus. FKM-110 stimulated macrophage and resulted in the secretion of some cytokines such as IL-1 and
, but this effect was not correlated with the concentration of lectin. FKM-110 fermented with Marshall Lactobacillus casei showed the most potent antitumor activity in experimental and spontaneous metastasis models. When yoghurt produced with KM-110, Marshall Lactobacillus casei and skim milk was administered orally to mouse, the metastasis of tumor cells was significantly inhibited.
Isolation of Angiotensin Converting Enzyme Inhibitor from Doenjang
Kim, Seung-Ho ; Lee, Yun-Jin ; Kwon, Dae-Young ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 848~854
Inhibitory compounds of angiotensin converting enzyme (ACE) were separated from Doenjang (traditional Korean fermented soybean paste). Water extracts from Doenjang which showed ACE inhibitory activity were separated with gel permeation chromatography (GPC), in which two fractions with high ACE inhibitory activities were obtained. The first fraction from GPC was further isolated by semi-preparative reverse phase preparative-HPLC (high performance liquid chromatography) and 2-dimensional electrophoresis/thin layer chromatography (TLC). The purified spot had molecular weight of 759 daltons and ninhydrin-positive non-peptide. The second fraction from GPC was also further isolated by semi-preparative reverse phase HPLC and
HPLC. One fraction with high ACE inhibitory activity was purified and characterized. Molecular weight of this fraction by LC-MS was 272.34 daltons. The active fraction was identified as Arg-Pro with ACE
Isolation of Antioxidative Components from the Bark of Rhus verniciflua STOKES Screened from Some Chinese Medicinal Plants
Kim, In-Won ; Shin, Dong-Hwa ; Choi, Ung ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 855~863
To develop new natural antioxidants, antioxidative activity of ethanol (75%) extracts from 50 edible or medicinal plants were examined on lard and palm oil by Rancimat method (
, 20 L/hr). The extracts from Rhus verviciflua STOKES showed comparatively strong antioxidative activity on test. Of the solvents used for extraction, chloroform extract exhibited the strongest antioxidant activity. AI (antioxidant index: induction period of oil containing extract/induction period of control oil) of chloroform extract was higher than that of commercial antioxidant, such as BHT, BHA and
. Free phenolic acid fraction (200 ppm) of the chloroform extract from 75% EtOH extract of Rhus verniciflua STOKES (RCF) showed stronger activity than that of BHT, BHA, and
at the same concentration. RCF-11 and RCF-13 fractions separated by silicagel column chromatography from the RCF showed stronger activity than other fractions by the Rancimat method.
Antilisterial Synergistic Effect of Falcarindiol Isolated from Dystaemia takesimana Kitagawa with Monoglycride
Oh, Jin-Ah ; Shin, Dong-Hwa ; Ahn, Young-Sun ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 864~869
Synergistic effects of the falcarindiol mixed with monoglyceride in broth exhibited strong growth inhibition on all test strains. It was confirmed that the falcarindiol mixed with monoglyceride exhibited bactericidal effect in broth against L. monocytogenes ATCC 19111 and ATCC 19114 at the same level.
Rheological Properties of Citrus Pectin Solutions in the Presence of NaCl
Hwang, Jae-Kwan ;
Korean Journal of Food Science and Technology, volume 31, issue 3, 1999, Pages 870~874