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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 35, Issue 10 - Dec 2006
Volume 35, Issue 9 - Sep 2006
Volume 35, Issue 8 - Aug 2006
Volume 35, Issue 7 - Aug 2006
Volume 35, Issue 6 - Jul 2006
Volume 35, Issue 5 - Jun 2006
Volume 35, Issue 4 - Apr 2006
Volume 35, Issue 3 - Mar 2006
Volume 35, Issue 2 - Feb 2006
Volume 35, Issue 1 - Jan 2006
Selecting the target year
The Antioxidative and Nitrite Scavenging Ability of Solvent Extracts from Wild Grape (Vitis Coignetiea) Skin
Choi, Sun-Young ; Cho, Hyun-So ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 961~966
DOI : 10.3746/jkfn.2006.35.8.961
This study was worked out to investigate antioxidant activity of solvent extracts from wild grape skin by measuring electron donating ability (EDA), reducing power, superoxide dismutase (SOD)-like activity, thiobarbituric acid reactive substances (TBARS) and nitrite scavenging ability. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract,
, respectively. The EDA and reducing power of solvent extracts from wild grape skin were proportionally increased with concentration and ethyl acetate extract
showed the stronger than BHT
at concentration of
, especially. SOD-like ability of ethyl acetate
extracts were stronger than other extracts at concentration of
. TBARS of ethyl acetate extract was higher than ascorbic acid. Nitrite scavenging ability of solvent extracts from wild grape skin (pH 2.5,
) were in order of ethyl acetate
. Antioxidant activity of solvent extracts from wild grape skin was the highest in ethyl acetate extract from the results of our experiments.
Antioxidant and Antimicrobial Activities of Extracts from Sarcodon aspratus
Yoon, Kyung-Young ; Lee, Sook-Hee ; Shin, Seung-Ryeul ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 967~972
DOI : 10.3746/jkfn.2006.35.8.967
The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activity of the ethanol extract measured by POV was higher than those of the water extract, BHT, and
. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.
Solubility, Antioxidative and Antimicrobial Activity of Chitosan-Ascorbate
Lee, Seung-Bae ; Lee, Ye-Kyung ; Kim, Soon-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 973~978
DOI : 10.3746/jkfn.2006.35.8.973
This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were
against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus,
against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc
, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.
Effect of Iron Excess-induced Oxidative Stress on Platelet Aggregation
Seo, Geun-Young ; Park, Hyo-Jin ; Jang, Sung-Geun ; Park, Young-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 979~984
DOI : 10.3746/jkfn.2006.35.8.979
Although iron is essential for many physiological processes, excess iron can lead to tissue damage by promoting the generation of reactive oxygen species (ROS). There is increasing evidence that ROS might play an important role in the pathogenesis of cardiovascular disease. However, the effects of iron excess on platelet function and the thrombotic response to vascular injury are not well understood. We examined the effects of iron excess-induced oxidative stress and the antioxidants on platelet aggregation. Oxidative stress was accessed by either free iron
or hydrogen peroxide
, as well as their combination on washed rabbit platelets (WPs) in vitro. When WPs were stimulated with either
alone or a subthreshold concentration of collagen, which gave an aggregatory curve with a little effect, and a dose dependent increase in platelet aggregation was observed by increasing concentrations of
. This aggregation was associated with the iron-catalyzed formation of hydroxyl radicals from
, and were inhibited by NAD/NADP (proton acceptor), catalase
, tiron (iron chelator), mannitol (hydroxyl radical scavenger), and indomethacin (cyclooxygenase inhibitor), but not by NADH/NADPH (proton donor), superoxide mutase, and aspirin. However, NADH/NADPH, an essential cofactor for the antioxidant capacity by the supply of reducing potentials, showed the effect of an enhanced radical formation, suggesting a role for NADH/NADPH-dependent oxidase. These results suggest that iron
can directly interact with washed rabbit platelets and this aggregation be mediated by OH formation as in the Fenton reaction, inhibited by radical scavengers.
Changes of Immuno-Activity in Yogurt Prepared with Immunized Milk Containning Anti-Helicobacter pylori Antibody
Jeong, Eun-Ju ; Park, La-Young ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 985~989
DOI : 10.3746/jkfn.2006.35.8.985
The utilization possibility of immunized milk containing anti-Helicobacter pylori antibody to manufacture of yogurt was evaluated. The pH and titratable acidity of immunized milk changed significantly after incubation for 6 hours at
and thereafter did not change. The number of lactic acid bacteria reached
after incubation for 6 hours at
and maintained the same number thereafter. The IgG content of heat treated immunized milk and yogurt maintained 97% and 93.5% compared with non heat treated immunized milk, respectively. The pH, titratable acidity and lactic acid bacteria of yogurt made of immunized milk were not changed apparently during storage for 21 days at
, respectively. The IgG content of yogurt did not decrease significantly during storage for 14 days at
but rapidly decreased after storage for 14 days at the same conditions, respectively.
Study on the Changes in Allergen and Allergenicity Originated from Shrimp by Physical Treatments
Kim, Seong-Mi ; Park, Jin-Gyu ; Kim, Koth-Bong-Woo-Ri ; Lee, Ju-Woon ; Byun, Myung-Woo ; Park, Sun-Mee ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 990~996
DOI : 10.3746/jkfn.2006.35.8.990
This research was conducted to evaluate the changes in allergenicity of shrimp by physical treatments using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Shrimp was subjected to physical treatments such as high hydrostatic pressure (HHP), sonication, autoclave and microwave. Heat-stable protein (HSP) purified from raw shrimp was used as a major allergen. The binding ability of monoclonal IgG and shrimp-allergic patients' IgE to HSP treated with HHP decreased, increasing the pressure up to 400 MPa. Especially, it became less than 50% at 400 MPa. The binding ability of mAb to HSP treated with sonication (10, 20, 30 and 60 min) decreased with the treated time. Especially, it became less than 60% with the treatment for 60 min. The allergenicity change of HSP treated with autoclave and microwave little decreased. The binding ability of mAb to HSP during the treatment for 20 min became more than 70%. The results suggest that allergenicity of HSP in raw shrimp be more easily lost by HHP or sonication treatment than by autoclave or microwave treatment.
Effect of Improvement of Storage Properties and Reducing of Sodium Nitrate by Glycyrrhiza uralensis and Curcula longa in Pork Sausage
Cho, Sun-Hee ; Jung, Soon-Ah ; Song, Eu-Jin ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Park, Jin-Gyu ; Park, Sun-Mi ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 997~1004
DOI : 10.3746/jkfn.2006.35.8.997
This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at
for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf-life of sausages.
Effects of the Extract of Hoelen on Serum Lipid Profiles in Mice
Yun, Hee-Jin ; Cha, Hyo-Mi ; Kim, Sung-Won ; Shin, Wan-Chul ; Kim, Hae-Gyoung ; Choe, Suck-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1005~1009
DOI : 10.3746/jkfn.2006.35.8.1005
The extracts of hoelen was evaluated for protective effects against the adverse effects of a high fat diet. Mice were divided into four groups; normal diet (control), high fat (HF) diet, high fat+water extract (HF+WE) and high fat+ethanol extract (HF+EE) and fed for 4 weeks. Food calorie consumptions were not significantly different between groups. Weight gain was significantly lower in HF+EE than the high fat group. Also, liver weight was significantly lower in HF+EE than the control group. The weight of epididymal fat tissue was 1.4 fold higher in high fat groups than control group. The concentration of serum triglyceride, total cholesterol and LDL-cholesterol increased in high fat group, but decreased by hoelen ethanol extract administration. Also serum HDL-cholesterol was decreased in the high fat group, but increased by the hoelen ethanol extract administration. Liver triglyceride and total cholesterol were not significantly different among groups. These data suggest that hoelen ethanol extract administration improves the serum lipid profiles of mice.
Effect of Mixture of p-Phenylenediamine with Hydrogen Peroxide to Rat Skin
Lee, Sang-Hee ; Lee, Sang-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1010~1015
DOI : 10.3746/jkfn.2006.35.8.1010
p-Pheylenediamimine (PPD) is one of hair dye's ingredients, and the mixture of PPD with hydrogen peroxide is generally used to dye hair at beauty shop. This study is conducted to investigate the effect of oxidized PPD on rat skin. 6% hydrogen peroxide, PPD (5% PPD in 2%
) or the mixture (isovolumed mixture of 5% PPD and 6% hydrogen peroxide in 2%
) was applied to rat skin (
) five times every other day. The activity of acid phosphatase (ACP) was more increased in the mixture of PPD with hydrogen peroxide applied group than PPD applied group. Furthermore, the activity of glucose 6-phosphatase (G6Pase) in the mixture of PPD with hydrogen peroxide applied group showed higher decreasing rate than that of PPD applied group. In histopathological findings, the mixed PPD with hydrogen peroxide applied group showed more thickening of epithelium, increased numbers of dermal fibroblasts, and the dilatation of dermal capillaries than PPD applied group. The significant increasing of xanthine oxidase (XO) activity was determined in mixture of PPD with hydrogen peroxide applied group compared with PPD applied group. However, reactive oxygen species (ROS) scavenging system, the activities of superoxide dismutase (SOD) and glutathione S-transferase (GST) were more significantly decreased in mixed PPD with hydrogen peroxide applied groups than in PPD applied group. In conclusion, topical application with the mixture of PPD with hydrogen peroxide compared with PPD application resulted in imbalance with ROS generating and scavenging which probably led to severe skin injury.
Students' and Parents' Perceptions of Nutrition Education in Elementary Schools
Kim, Hyun-Hee ; Park, Yoo-Hwa ; Shin, Eun-Kyung ; Shin, Kyung-Hee ; Bae, In-Sook ; Lee, Yeon-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1016~1024
DOI : 10.3746/jkfn.2006.35.8.1016
The purpose of this study was to investigate students' and parents' perceptions of nutrition education. In this survey, 7,577 elementary school students and 6,003 of their parents across the country were surveyed about the necessity of implementing nutrition education, its present status and problems and future methods for nutrition education implementation. The results showed that 96.6% of the parents and 62.8% of the students responded that nutrition education was urgently needed, at least once per week in the lower grades of elementary school, and that it should be related to and coordinated with special activities class. In addition, the survey showed that students and their parents wanted nutrition teachers to establish a nutrition counseling room, a practical cooking class, a special activity class, and/or dietary camp during school breaks. With regard to the status of nutrition education at home, there was statistical evidence that suggests significant differences between urban and rural schools. Approximately 63% of the parents indicated that they had difficulty teaching nutrition education in their own homes, because it was difficult to determine the dietary habits and nutritional status of their children. When asked about attending a dietary class for parents, 74% expressed their intent to attend. Parents were most interested in learning about cooking practices, diet therapy, and food information in that order. The results showed that the most effective method of dietary education was to teach appropriate nutritional practices in school and at home simultaneously. Hence, necessary information and education should be provided through special lectures, special cooking classes, and dietary classes for parents. The conclusions of this study suggest that a variety of education programs should be developed to achieve effective nutrition education for students and their parents.
Changes of Quality and Physiological Functionality during the Fermentation of Doenjangs Made by Isolated Nuruk Mold and Commercial Nuruk Mold
No, Jae-Duck ; Lee, Dae-Hyung ; Lee, Dae-Hyoung ; Choi, Shin-Yang ; Kim, Na-Mi ; Lee, Jong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1025~1030
DOI : 10.3746/jkfn.2006.35.8.1025
In other to develop new functional doenjangs, two types of the isolated nuruk doenjangs were prepared with protease and amylase-producing Aspergillus oryzae D-2 and antihyperlipidemia Bacillus subtilis LK-12 and then changes of its quality and physiological functionalities were investigated during 2 months of fermentation and compared with those of the commercial nuruk doenjangs made by commercial Aspergillus oryzae and antihyperlipidemia Bacillus subtilis LK-12.
activity of the isolated nuruk doenjangs during fermentation were decreased slightly, whereas proteases activities were increased significantly to
Unit per mL after 1 month of fermentation. These
activities and proteases activities were similar with those of the commercial nuruk doenjangs. Amino-nitrogen content and reducing sugar content of the doenjangs after 2 months of fermentation were approximate
, respectively. Antihypertensive angiotensin-Ⅰ converting enzyme inhibitory activities of the isolated nuruk doenjangs were slightly decreased from
after 2 months of fermentation and the commercial nuruk doenjangs were also significantly decreased from
, lower than the isolated nuruk doenjangs. Fibrinolytic activity and HMG-CoA reductase inhibitory activity of the isolated nuruk doenjangs were very low and it were also similar with those of the commercial nuruk doenjangs. Antioxidant activity of the isolated nuruk doenjangs were showed
, lower than that of the commercial nuruk doenjangs
Physicochemical Quality Properties of Gamma Irradiated-commercial Powdery Soup under Accelerated Storage Condition
Kim, Kyoung-Hee ; Kwon, Jong-Sook ; Son, Chun-Bae ; Jegal, Sung-A ; Kim, Na-Young ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1031~1037
DOI : 10.3746/jkfn.2006.35.8.1031
The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition
. TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p<0.05). Viscosity of irradiated samples significantly decreased as increment of irradiation dose and no significant difference was abserved as elapse of storage period (p<0.05). In Hunter's value, L value decreased but a value and b value were not significantly different with increment of irradiation dose and elapse of storage period. Because gamma irradiation was led to lipid oxidation and decrease in viscosity of commercial powdery soup, these results suggested that further studies should be investigated to reduce detrimental effects induced by irradiation.
Characteristics of Tofu Added with Soybeans Cultured by Mycelia of Pleurotus eryngii
Lee, Ka-Soon ; Kim, Hong-Kyu ; Oh, Man-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1038~1044
DOI : 10.3746/jkfn.2006.35.8.1038
The effects of the addition of soybeans cultured by mycelia of Pleurotus eryngii (SMP) on the characteristics of tofu were studied. Protein and ash contents of SMP were higher than those of untreated soybeans: 43.23 and 6.34% for treated soybeans, respectively, and 40.42 and 5.90% for untreated soybeans. But lipid and carbohydrate contents of SMP were lower. For minor elements, Mg and Ca contents of SMP were higher and P was lower than control. Tofu could be manufactured when SMP was added below 25% to the untreated soybean. In scanning electron microscopic observation, tofu tended to break down as the ratio of SMP was over 25% to the untreated soybean. The addition of SMP
increased the yield of tofu to
. In textural characteristics, hardness of tofu increased as the ratio of SMP increased up to 20%. Cohesiveness, chewiness, springiness and gumminess were high in tofu which was made with
SMP. Savory taste and overall acceptability of the tofu prepared with
SMP were higher than those of control when evaluated by sensory test.
Alkaline Pilot Processing for Recovery of Fish Muscle Protein and Properties of Recovered Protein
Jang, Young-Boo ; Kim, Gun-Bae ; Lee, Keun-Woo ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1045~1050
DOI : 10.3746/jkfn.2006.35.8.1045
Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.
Use of Response Surface Methodology for Optimization of Clarified Mixed Apple and Carrot Juice Production
Seog, Eun-Ju ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1051~1056
DOI : 10.3746/jkfn.2006.35.8.1051
Response surface methodology was used to investigate the quality of clarified mixed apple and carrot juices using ultrafitration. Apple and carrot juices were blended at the ratio of 1:3, 1:1, and 3:1. A three-variable, three-level central composite design was employed where the independent variables were the blend ratio, temperature and average transmembrane pressure (ATP). With increasing temperature and pressure, flux linearly increased regardless of blending ratio. Blend juice with 75% apple showed the highest soluble sugar and total sugar content in apple and carrot blend juices. Soluble solid contents were more affected by blending ratio than temperature and ATP. Total sugar contents were greatly affected by temperature; increasing temperature led to higher total sugar content up to
. Higher carrot ratio led to higher vitamin C content. In general, higher acidity was achieved by higher apple content and acidity was increased with increasing temperature. Turbidity increased for all samples as APT increased, with the blending ratio of 1:1 (apple:carrot) showing the highest turbidity. Viscosity was greatly changed in the blending ratio of 3:1 (apple:carrot) juice. The polynomial models developed by RSM were satisfactory to describe the relationships between the studied factors and the responses. Analytical optimization gave
, total sugar=71.32 mg/mL, vitamin C=315.18 mg%, acidity=7.78 mL, turbidity=0.017, and viscosity=1.44 cp, when using a
, ATP=113.57 kPa, and blend ratio=28.50%.
Effects of Wasabi (Wasabia japonica Matsum) on the Microbiological and Sensory Characteristics of Dongchimi
Park, Jung-Eun ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1057~1063
DOI : 10.3746/jkfn.2006.35.8.1057
The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at
for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.
Microbiological.Sensorial Characteristics of Gamma Irradiated-Commercial Powdery Soup during Accelerated Storage
Kim, Kyoung-Hee ; Lee, Hyo-Jeong ; Lee, Seul ; Kim, Hyun-Joo ; Lee, Eun-Young ; Kim, Na-Young ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1064~1069
DOI : 10.3746/jkfn.2006.35.8.1064
This study was conducted to sanitize commercial powdery soup by gamma irradiation. Total aerobic bacteria counts were
in non-irradiated samples, which decreased with irradiation dose and were not detected in irradiated samples at 3 kGy or more $(<10^2\;CFU/g)$ during accelerated storage
. Microbial counts did not significantly increase in all samples during accelerated storage period. Yeasts, molds, and coliform bacteria were not detected in all samples. Irradiated samples showed undesirable changes in flavor, taste, and overall acceptability and acceptance decreased in all samples after 2 weeks at
. These results suggested that gamma irradiation at 3 kGy was effective to ensure the microbiological quality of commercial powdery soup with minimized sensorial changes, but further studies should be investigated to reduce detrimental effects induced by irradiation.
Effect of Ozone and Gamma Irradiation for Eliminating the Contaminated Microorganisms in Food Materials for Kimchi Manufacturing
Lee, Kyong-Haeng ; Cho, Chae-Min ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1070~1075
DOI : 10.3746/jkfn.2006.35.8.1070
Food materials for kimchi manufacturing were treated by ozone or gamma irradiation to reduce the number of contaminated microorganisms before the manufacturing of kimchi. Counts of total aerobic bacteria, yeast and mold were
in the food materials, respectively. After treatment with ozone
, the total aerobic bacteria were reduced to 1 log cycle or more, in a dose-dependent manner. In comparison, gamma irradiation was superior to ozone treatment. Especially, irradiation of 5 kGy fully eliminated the yeast and mold attached in the food materials for kimchi manufacturing. The contents of ascorbic acid and total and reducing sugar were not affected by ozone or gamma irradiation. Taken together, it is suggested that microorganisms contaminated on materials for kimchi manufacturing could be substantially reduced by ozone (up to 6 ppm) and gamma irradiation (up to 5 kGy), without effect on the nutritional contents.
The Importance and Performance Analysis of Service Encounter Quality by Types of Restaurants
Jo, Mi-Na ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1076~1087
DOI : 10.3746/jkfn.2006.35.8.1076
The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.
The Blueprint of Service Encounter by Types of Restaurants
Jo, Mi-Na ; Shin, Seo-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1088~1096
DOI : 10.3746/jkfn.2006.35.8.1088
The purpose of this study was to identify the service encounter blueprint by types of restaurants in order to manage moment of truth when customers who visit a restaurant encounter services. The service encounter blueprint gives an overall picture of the service provision to visualize an entire service process and its integrated structure. The blueprint is used for service process analysis technique. The random samples of 15 customers were observed by types of restaurants and the records were collected for three-days' observation. Interviews were performed by 3 managers, 3 service encounter employees, 3 cashiers, 3 cooks and 10 customers by types of restaurants. After drawing the first service blueprint, it was revised by the interview with the 3 managers and 6 service encounter employees. In this paper, restaurant service processes are reviewed and analyzed. By use of service blueprint, the processes are analyzed to find a fail point, customer wait, employee decision. As a result of making a blueprint of service encounter by types of restaurant, blueprints of fine-dining restaurants and family restaurants were similar, while fast-food restaurants showed a little difference. In particular, difference was indicated in a point where interaction of service encounter occurred. Difference was indicated depending on types of restaurants. Therefore, the efforts to improve this problem were needed. The blueprint is a map or flowchart (called a process chart in manufacturing) of all transactions constituting the service delivery process. The results showed that service encounter blueprint can be used to improve the service process in the restaurant's encounter.
Antioxidative Activity of Methanolic Extracts from Seaweeds
Kim, Byoung-Mok ; Jun, Joon-Young ; Park, Yeung-Beom ; Jeong, In-Hak ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1097~1101
DOI : 10.3746/jkfn.2006.35.8.1097
In this study, seven species of seaweeds (Sargassum horneri, Grateloupia filicina, Kjellmaniella crassifolia, Porphyra tenera, Ecklonia stolonifera, Scytosiphon lomentaria, Agarum cribrosum) from Gangwon coast were collected for antioxidative assays. The methanol soluble and insoluble (water soluble) fraction which were prepared from 75% methanol extraction were assayed by DPPH method and deoxyribose assay. The antioxidative activity of methanol soluble fraction of Agarum, Scytosiphon and Sargassum reached to 26.60%, 24.28% and 23.40%, respectively. The antioxidative activities of methanol insoluble fractions of the Kjellmaniella and Porphyra were assayed to 29.70% and 21.01% which were higher than methanol soluble fractions with the values of 9.26% and 8.66%, respectively. The results from DPPH assay and deoxyribose assay showed the methanol soluble fractions of Agarum and Sargassum have strong antioxidative activity. However the methanol insoluble (water soluble) fractions of seaweeds did not show any meaningful antioxidant activity excepted Kjellmaniella and Porphyra.
Effect of Heat Treatments on in vitro Starch Hydrolysis of Selected Grains
Lee, Young-Tack ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1102~1105
DOI : 10.3746/jkfn.2006.35.8.1102
The effect of heat treatments on in vitro starch hydrolysis of proso millet, sorghum, Job's tears, and buckwheat by pancreatic
was investigated. Grain samples were tested raw, boiled in water, or steamed/roasted. Starch content of the grains varied from 59.5% in Job's tears to 65.5% in proso millet, and amylose content varied from 5.3% in Job's tears to 36.3% in buckwheat. The in vitro starch hydrolysis of raw and heat-treated grains continuously increased during 60 min of hydrolysis. The starch hydrolysis (%) of raw grains after 60 min incubation was in the order of buckwheat (5.7%), proso millet (33.0%), Job's tears (51.2%), and sorghum (57.6%). Grains treated with steaming/roasting appeared to have higher starch hydrolysis rates than those with boiling except proso millet. Hydrolysis rates of buckwheat with a high amylose content appeared to be lower, compared to proso millet, sorghum, and Job's tears containing low amylose contents.
Comparison of Oriental and Western Nutrition for the Improvement of Health and Chronic Diseases Therapy
Yang, Kyung-Mi ; Kim, Mi-Rim ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 8, 2006, Pages 1106~1114
DOI : 10.3746/jkfn.2006.35.8.1106
Good health and longevity are the goal of human beings. Dietary treatment for the improvement of health and chronic diseases therapy has been occupied an important position in Oriental and Western medicine. In this paper, the viewpoints of dietary treatment in Oriental and Western medicine were compared. The principle of Yin-Yang and five elements, as a standing rule that establishes the theory of Oriental medicine and origin of the oriental philosophy, it provides the based of the Oriental medicine's outlook of the world. The principles of dietary treatment in Oriental medicine was reasonable combination of food, balance of Oh-Mi and temperance of food. Nutritional therapy in Oriental medicine has done the phase of Bian Zheng by individual characteristics. The theory of Yin-Yang and five elements, Ki-Mi, Sasang Constitution Medicine and Kyi-Kyung were obviously recognized the theory of nutrition therapeutics in Oriental medicine. In Western medicine, dietary treatment supplies individuals with a recipe of calorie and specific nutrients. The Food Exchange System was very convenient way of practice in nutrition therapy. But each of dietary treatment in Oriental and Western nutrition has strong and week points. So we need to study enough materials to treatment of Oriental nutrition and Western nutrition for the improvement of health and chronic diseases therapy.