간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 23 No. 1 (2010년 3월) 10건
1.
2010.03
구독 인증기관 무료, 개인회원 유료
In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at 98℃ for 4 hours each with water, extracted with 60% ethanol at 60℃ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53㎎/100g and that of fermented rice bran 7㎎/100g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3, 163㎎/100g, than normal rice bran, Mg content was 1, 178mg/100g. Fermented rice bran had a higher total mineral content.
4,000원
2.
2010.03
구독 인증기관 무료, 개인회원 유료
This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.
4,000원
3.
2010.03
구독 인증기관 무료, 개인회원 유료
This study was conducted to evaluate the antioxidative effect and antimutagenic capacity of ethanol extracts of Flammulina velutipes by employing biological and biochemical assays. The IC50 of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Flammulina velutipes was found to be 28.39㎎/assay, 9.33㎎/assay and 144.61㎎/assay respectively. Therefore, the most effective antioxidative capacity of ethanol extracts of Flammulina velutipes was Fe+-induced linoleate peroxidation, among the method used this study. The indirect and direct antimutagenic effects of the ethanol extracts of Flammulina velutipes were examined by the Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine and on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 and mediated by 2-nitrofluorene in Salmonella typimurium TA98 were 0%, respectively. These findings indicate that ethanol extracts of Flammulina velutipes have no effects on indirect and direct mutagenicity. Based on these results, it believed that the ethanol extracts of Flammulina velutipes has antioxidative capacities, and is a the candidate for the prevention and dietetic treatment of chronic diseases and the development of antioxidative functional food.
4,000원
4.
2010.03
구독 인증기관 무료, 개인회원 유료
Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2～0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16～47.31% in sun light irradiation, 55.91～60.22% in fluorescence irradiation, and 76.34～75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2～0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47～89.36% and 61.54～76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.
4,000원
5.
2010.03
구독 인증기관 무료, 개인회원 유료
This study was conducted to determine the effects of vitamin C on the activity of liver function enzymes and electromicrographic changes in white rats treated with aflatoxin B1(AFB1) or X-ray and AFB1. Six week-old male Sprague-Dawley rats were randomly divided into five groups: a control group, AFB1 treated group, AFB1 treated group with vitamin C, X-ray and AFB1 co-treated group, X-ray and AFB1 co-treated group with vitamin C. On the first day of the experiment, only one dose of X-rays was exposed to the entire liver at 1, 500 cGy. Next, vitamin C was injected at 10㎎/㎏body weight by intraperitoneal injection, followed 1 hr later by the administration of 0.4㎎/㎏of AFB1 by intraperitoneal injection. These treatments were then administered every three days over a period of 15 days. On the 16th day of treatments, the animals were sacrificed. Analysis of the activity of the liver function enzymes, GOT, ALK phatase and LDH, in the sera of rats revealed that they were somewhat increased by AFB1 treatment, X-ray and AFB1 co-treatment when compared to the control group. Furthermore, the activity of these enzymes decreased in response to administration of vitamin C. Especially, the levels of GOT were remarkably decreased in the AFB1 treated group treated with vitamin C when compared to the group treated with AFB1 alone(p<0.001). Electromicrographic analysis revealed cloudy swelling, necrosis, vesicular degeneration and fat accumulation of hepatocytes in response to treatment with AFB1 or co-treatment with X-ray and AFB1. However, the destruction of hepatic cells was considerably lower in the vitamin C-treated group. These results indicate that vitamin C had ameliorating effects on the hepatic cell damage.
4,000원
6.
2010.03
구독 인증기관 무료, 개인회원 유료
Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at 5℃, was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.
4,000원
7.
2010.03
구독 인증기관 무료, 개인회원 유료
The 2%, 3% of deer young antler, deer antler, oystershell, crabshell, eggshell were add into the 5%, 10%, 15% solution of glacial acetic acid and vinegar and after incubating it for 4 days at 30℃ respectively, solubility was analyzed. The result shows the difference was minute between glacial acetic acid and vinegar. In the 2% content of deer young antler, solubility was 42～47%, in the 3% content of it, solubility was 41～47%, with the acid concentration becoming higher, solubility increased slightly. In the 2% content of deer antler, solubility was 59～63%, in the 15% content of acid, solubility rather decreased. In the 2% content of oystershell, solubility was 85～96%, in the 3% content, solubility was 95～98%, in the 15% of acid density, it decreased. In the 2% content of crabshell, solubility was 79～88%, in the 3% content, solubility was 81～95%, and in case that acid density was high, solubility increased rather slightly. In the 2% content of eggshell, solubility was 84～96%, in the 3% content, solubility was 84～93%. When young deer antler and deer antler were heated for two hours at 100℃, solubility increased 19～24%, and in the case of crabshell, 10～11% increased. The above result and condition, and the result of pH and acidity don`t have much influence on solubility. Thus, the 5% of acidity was enough to melt the 3% of sample. Highest were glacial acetic acid and vinegar in solubility to the various organic acid, and wax gourd vinegar melted the 85% of oystershell, the 78% of crabshell, the 28% of the deer young antler, and in the precipitation was made. Citric acid melted the 57% of deer antler, but it was precipitated with all other samples. Ascorbic acid melted the 92% of eggshell, and did the 37～54% of other samples.
4,000원
8.
2010.03
구독 인증기관 무료, 개인회원 유료
This study investigated college students` patterns of visiting coffee shops which are formed by students` preferences. This study surveyed 300 college students in Seongnam. The subjects were consisted of 45.2% males and 54.8% females and the average age was 20.8 years. 41.3% of subjects visited coffee shops once or twice a month and 42.4% of subjects visited coffee shops on a random basis. 26.7% of subjects stayed in coffee shops for 1～1.5 hours. The main purpose of going to coffee shops was to enjoy specialty coffee. The subjects` first favorites was coffee with various kinds of syrups and second one was Americano. When the female subjects in Seongnam chose the coffee shops, they focused more on variety factors than the male subjects. The group of subjects who had monthly expenses of less than 400, 000 won focused on price factors more than the group of subjects who had monthly expenses more than 400, 000 won. Moreover, environmental factors were heavily related to the usage rate and staying time of the coffee shops. Above all, price factors and promotion factors affected subjects` choice of the coffee shops in Seongnam.
4,200원
9.
2010.03
구독 인증기관 무료, 개인회원 유료
With the increase of the use of antibiotics and invasive procedures, infections caused by multidrug-resistant Acinetobacter baumannii(MRAB) are increasing. We screened the antibiotic producing strain B-51 for antibacterial activity against MRAB from the soils and studied the effects of culture medium on the antibiotic production of B-51. The medium conditions for maximum antibiotic productivity of B-51 was 2% glycerol, 0.5% soybean meal, 0.01% CaCl2, 0.01% MgSO4, 7H2O and 0.01% KH2PO4 at an initial pH of 6.0, at 30℃ for 76 h.
4,000원
10.
2010.03
구독 인증기관 무료, 개인회원 유료
This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness and agitation on the production of organic acid by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the acidity of each koji was tested. The temperature range suitable for the production of organic acid was 28～32℃, and 36～48 hours of cultivation at that temperature range seemed to produce the optimum results. The production of organic acid increased in proportion to the increase in water content of steamed rice from 25% to 60%. An increase in koji-thickness induced no adverse effects on the production of organic acid, and agitation-work during cultivation showed very beneficial effects.
4,000원
