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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 11, Issue 4 - Dec 1982
Volume 11, Issue 3 - Sep 1982
Volume 11, Issue 2 - Jun 1982
Volume 11, Issue 1 - Mar 1982
Selecting the target year
The Comparative Studies of Enzyme Activity, Pollen Number and Sugars in Honey
Joo, Hyun-Kyu ; Kwun, Woo-Kun ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 1~6
The constituents of sugar, enzyme activity and number of pollens in standard honey (gathered from my own honey comb.) and commercial ones collected from local markets) were determined to know the difference between above two kinds of honey. The results obtained were as follows. 1. The constitution of saccharides in commercial honey was higher at 1% than the standard one. The average content showed 45% of fructose,41% of glucose, 3% of dextrin and 2% of sucrose. 2. Pollen contained in honey were mainly composed of oval and globe shape. The nunlber of pollen contained in standard honey was five times more than that in commercial ones .3.
and protease activity of standard honey were greated 5,2,2 times respectively comparing with that of commercial one, and acid protease activity with each sample was higher than the neutral.
Study on Stability of B-Vitamins in Processing Methods of Ginseng
Choi, Jin-Ho ; Park, Kil-Dong ; Sung, Hyun-Soon ; Lee, Kwang-Sung ; Oh, Sung-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 7~12
B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng. It is found that the contents of B-vitamins somewhat decreased according to processing methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by
. Therefore, it is approved that B-vitamins were stable in processing methods.
Nutritional Survey on the Children Lunch-Box of Primary School in Junbuk Province
Choe, Sun-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 13~20
The primary purpose of this research paper is to study the nutrition intake status of primary school children and their physique index. Three hundred and ten children of 4th grade, 10 years old, 4 school class in Junbuk province had been selected. Calorie and nutrients were found to be below the recommended level, especially in calcium an vitamin
. Animal-protein intake averaged about 33% of total protein intake. Total calorie intake were composed of 84% from carbohydrate, 5% from fat and 11% from protein in the case of boys. The girls were 83%, 6%, 11%, respectively. The staple of lunch-boxes for boys supplied 84% of RDA in calorie, 66%, in total-protein 38%, calcium, 32%, Iron, 56%, vitamin
, 37%, vitamin
and 63%, in niacin for girls were 82%, 52%, 28%, 37%, 39%, 37%, 51% respectively.
Effect of Saccharides on Anthocyanin Pigments from Raspberries
Joo, Kwang-Jee ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 21~25
The changes in color and anthocyanins from raspberries which was added various saccharides and stored at room temperature,
, were investigated. (1) There are little changes in sugar density, pH, and acidify for 80 days. (2) Optical density of the juice (at 520nm) and the total anthocyanin content decreased during the storage period, the total anthocyanin content remains more than juice of raspberries. (3) Many saccharides effectively maintained the enrichment of absorbance at 520nm duriag storage. Hexose, especially D-galactose, had the most hyperchromic effect followed by disaccharides and then pentose. (4) The stability of anthocyanin pigment in the presence of sugar was markedly influenced by storage temperature. Especially cold temperature
was good for holding the pigment.
Effect of Magnesium on the Electrolytes Distribution and Transport in Mice
Chung, Yung-Tai ; Nam, Hyun-Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 27~30
The effect of magnesium on the electrolytes distribution and transport in mice was studied using isocalorie and isonitrogenous diets added magnesium salt. The results are summarized as follows: 1. The body weight was the highest value in group C fed with basal diet and 0.4 mg of magnesium per day rather than others. 2. In blood plasma tile content of sodium of group B was higher than others in both male and female. The content of potassium of group B was higher than others in female, and the content of calcium of group B in female and group D in male was higher than others in blood plasma. 3. In case of muscle the content of sodium of group B was higher than others in both male and female. The content of potassium of group B was higher than others in female, but of group C was higher than others in male. The content of calcium of group B was higher than others in female, but of group D was higher than others in male. 4. Magnesium effect on the distribution electrolytes such as sodium, potassium and calcium ions in muscle and blood vessel.
Soybean Whey Composition and Alcohol Fermentation by Using Saccharomyces Cerevisiae
Choi, Mi-Ae ; Choi, Kyoung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 31~35
Alcohol fermentation was carried out by using the yeast (S. cerevisiae) and soybean whey as the sole carbon source. The whey was gained form waste after manufacturing of soybean curd. The whey contained approximately one gram sugar per hundred mililter and the sugar was consisted of a 65 per cent of reducing sugar. However, it showed a low protein content of 43mg per the same volume. Ammonium sulfate showed the best effect on the generation of carbon dioxide among three kinds of tested nitrogen sourogen sources, potassium nitrate, urea and ammonium sulfate. Thus, fermentation was carried out with supplement of 2.0g ammonium sulfate to one liter of soybean whey. During fermentation continued for 48 hours, the maximum amount of ethanol 1.86g was produced from one liter of soybean whey. The ethanol fermentation utilized 81 and 94% of its initial sugar and protein contents, respectively.
The Combination Effect of Kinetin and Auxin on the Growth Root Development and Vitamin C Content of Soybean sprouts
Kim, Sang-Ock ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 2, 1982, Pages 37~41
This study was conducted to investigate the growth of soybean sprouts and the effective hormonal refutation of vitamin C content by the concentration and combination of kinetin and auxins such as IAA, 2.4-D and NAA. The results were as follows; 1. The growth of soybean sprouts were fine under the respective conditions of kinetin
. 2. The root development of soybean sprouts were almost in accord with the growth of soybean sprouts by the concentration of kinetin and auxin. 3. The content of vitamin C were more increased under in kinetin
and both growth and vitamin C content were more activated under kinetin
. 4. The growth, root development and vitamin C content were increased in the low kinetin and high IAA, NAA concentration. Root development and vitamin C content of soybean hypocotyl were decreased in the low kinetin and high 2,4-D concentration.