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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 19, Issue 6 - Dec 1990
Volume 19, Issue 5 - Oct 1990
Volume 19, Issue 4 - Aug 1990
Volume 19, Issue 3 - Jun 1990
Volume 19, Issue 2 - Apr 1990
Volume 19, Issue 1 - Feb 1990
Selecting the target year
Effects of Cooking Time and HTST Air Dehydration Time on Physical Propertiesof Driet Green Peas
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 195~200
Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15
) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6
air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.
Cultural Conditions of Streptomyces californicus KS-89 for the Production of Bluish Purple Pigment
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 201~206
The optimal cultural conditions for production of the bluish purple prgment by the cultivation of Streptomyces californicus KS-89 were determined with various substrates. The carbon and nitrogen sources on the production of pigment indicated that soluble strarch and glycerol as carbon sources and sodium glutamate sodium nitrate as nitrogen sources given a mzimum yield of the pigment at 3
for 7 days. The addition of ferrous sulfate was essential. The highest production of pigment was observed with cultivation in a medium containing 2.0% soluble starch 1% glycerol 0.5% sodium glutamate 0.05% sodim nitrate 0.001% L-proline 0.025% K2HPO4 0.005% MgSO4 .7H2O, 0.04% FeSO4.7H2O, 0.001% thiamine.HCl and pH7.0.
Evaluation of Vitamin E Adequacy of Group of Rural(Amish) People in U.S.A
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 207~214
Curve- Fitting Program for Reaction Progress Curves
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 215~218
Saturation growth model was evaluated to predict the formation of product as a function of time. Good agreement was observed with homogenous and heterogenous reactions, Prediction of product yield can be made reasonably using this model. In addition accuracy of measured values can be roughly evaluated by this model. User-friendly computer program in BASIC was written to evaluate the constants Pmax and K as well as averages of relative errors.
Acetylation of Fist Protein form Alaska Pollack
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 219~223
Myofibrillar protein from Alaska pollack was modified with acetic anhydride at pH 7.5 and
and changes in functional properties as affected by the degree of modification were determined. Acetylation of myofibrillar protein resulted in protein with unique functional properties dependent upon the degree of acetylation. By selecting appropriate degree of modification it was possible to control protein solubility heat coagulability calcium precipitability foaming and emulsion capa-city.
Application of cabbage Peroxidase for Glucose Assay
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 224~228
Cabbage contained high peroxidase activity among tested plant sources. The cabbage peroxi-dase can replace horseradish peroxidase to assay glucose with glucose oxidase. The amount of glucose can be determined quantitatively by glucose oxidase-cabbage peroxidase. The opti-mum pH and temperature for enzymatic glucose determination by glucose oxidase-cabbage peroxidase were 6.0 and 35-45
respectively. The glucose assay was inhibited by addition of various metal salts such as mercuric chloride lead acetate silver nitrate ammonium molyb-date sodium tunstate and cupric sulfate. The relationship between absorbance and amount of glucose was linear up to 8.33 mM glucose in the assay mixture under the assay conditions.
Isomeric Composition of Hydroperoxides Formed by Autoxidation of Adlay Lipid and Triglyceride
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 229~233
The compositions of hydroperoxy fatty acid components of lipid in raw adlay powder(RAP) and processed adlay powder(PAP) stored at 35
and PAP lipid and triglyceride(TG) autoxi야-zed 35
were studied. During autoxidation the time taken to reach 100 of peroxide and 13-hydroperoxide isomers were the major hydroperoxy fatty acids found in oxidized adlay lipid. Lower levels of 8-. 10-, 11-, 12- and 16-hydroperoxide isomer were also observed. The composi-tions of hydroperoxy fatty acid componets obtained from sutoxidized RAP lipid and TG were similar to those of hydroperoxy fatty acid components is lipid extracted from stored RAP and PAP.
Development of Optimum Processing Conditions in Air Dried Garlics Using Response Surface Methodology
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 234~238
The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5
of air temperature compared to control(O.D=0.022) of air dehydration at 5
Pyruvic acid contents were maximized(174
mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5
of air temperature compared to control(147
mole/g garlic solid) of air dehydration at 5
Oxidation Products from the Mixture of
-Tocopherol during Autoxidation of Methly Linoleate
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 239~247
The oxidation products from the mixture of a-tocopherol (a-Toc) and γ-tocopherol)(γ-Toc) during autoxidation of methyl linoleate were isolated and identified. The sturctures of the oxida-tion products were characterized by UV, IR, 1H and 13CNMR and mass spectrometry 5-[2-(a-tocopherol-5'-yl)ethyl]-a-tocopherylquinone 5-[2-(a-tocopherol-5'-yl)ethyl]-8a-hydroxy-a-tocopherone and O-[8-(5-ethoxymethyl-7-methyltocol) methyl] a-tocopherol were obained from the mixture as the oxidation products derived from γ-Toc However oxidation product composed of both a-ToC and γ-Toc was detected in oxidation products of the misture. These results support the facts that at first oxidation of a-Toc proceeds during autoxidation of lipids and then γ-Toc decomposes after approximate consumption of a-Toc
A Study on Nutritional Status of the Korean Farmers and Analysis of Relationship between Related Variables
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 248~262
General purpose of the study was to understend nutritional status of the Korean farmers and thus provide rural nutrition intervention programs with more useful in formation and data. The data for the study was collected two times from the 603 sample farm households in 1982 and 1987. The main results of the study were as follows ; 1) Food intake of the Korean farmers was highly dependent upon vegetable foods especially on cereals and gains. However the unbalanced food intake pattern was gradually improved as consumption of vegetable foods was decreased from 992.8 grams per person per day in 1982 to 946.4g in 1987 and that of animal foods increased from 54.2g to 91.4g . 2) In mean value analysis on nutrient intake of the farmeres intakes of energy and protein were nearly reached to Recommended Dietary Allowances(RDA) level; intakes of calcium vitamin A and riboflavin were quite deficient whereas iron thiamin niacin and ascorbic acid were well over. From 1982 to 1987 intakes of all nutrients except energy were increased. 3) In distribution analysis on nutrient intake coefficient of variation(CV) of all nutrients except iron was increased. skewness(SK) the coefficients of calcium iron vitamin A riboflavin and ascorbic acid were decreased Kurtosis (Ku) of iron and vitamin A was increased. On the whole distributions of nutrient intake of the farmers were changed in undesirable ways although the mean values of the nutrient intake were improved 4) In relationship analysis among 115 relationships 76 relationships were consistent between 1982 and 1987. Of 76 consistent relationships only 10 relationship were significant at 5% level such as the protein intake level and the balance of food intake calcium intake level and the age etc.
Characteristics of bluish Purple Pigment Produced by Streptomyces californicus KS-89
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 3, 1990, Pages 263~269
Aqueous solution pigment produced by Steptomyces californicus KS-89 showed a vivid bluish purple pigment and purified by silica gel column chromatography. The pigment indicated a deep purple color zone by the C. I. E chromatic diagram and showed UV absorption maxima at 575nm. The color intensity in aqueous solution was fairly stable in the ranges of pH5-8 and was not affected by UV light however sometimes it had faded slightly by the heat. It was possible to prevent significantly by the addition of metal salt. Especially this pigment has no mutagenicity and antitumor activity and it appears to be devoid of antibiotic activity.