This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

To identify sand crab Ovalipes punctatus populations and establish management units for each population, mtDNA COI regions were analyzed. As a result, the clade of O. punctatus in Korea were separated by two with a genetic distance of 0.17 – 2.08%, and there was no significant difference in the result of pairwise FST values representing genetic differentiation by sampling areas (p > 0.05). Also, no geographical separation found in the distribution of haplotypes and the results of the haplotype network. This result suggests that O. punctatus larvae were dispersed for a long time by the ocean current by suffering meroplanktonic period for 1 month, and increased the gene flow due to the development of the swimming legs for the increase in mobility. Therefore, in the results of mtDNA COI region analysis of O. punctatus in the East Sea, Yellow Sea, South Sea and East China Sea (Ieodo) of Korea, no clear intra-species differentiation was found.

This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and O2 scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the CO2 and O2 levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the CO2 concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low CO2 level had little effect on the expansion of the package volume. Kimchi treated with an O2 absorber exhibited a significantly lower (p<0.05) O2 concentration inside the packages relative to the control. A low O2 concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that O2 absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an O2 scavenger could provide a novel packaging material for regulating the CO2 and O2 levels during Kimchi packaging.

목 적 : Contrast enhancement MRA(이하 CE-MRA)를 검사할 때 가장 중요한 것은 조영제가 관심혈관을 지나가는 시기(조영제의 혈관도달/통과시간)를 포착하는 것이다. 대동맥과 같이 검사영역이 넓은 부위를 검사할 때는 검사영역을 여러 단계로 나눠서 검사해야 한다. 일반적으로 CE-MRA의 acquisition time은 조영제가 관심혈관을 통과하는 시간보다 길기 때문에 1단계 영역의 동맥상(arterial phase)에 비하여 2단계 영역의 동맥상이 늦어질 수 있다. 따라서 두 검사영역의 동맥상이 일치되도록 하기 위한 방안이 필요하다. 본 논문에서는 Multi-Steps CE-MRA 검사 시 동맥상의 차이를 최소화하고자 test bolus와 k-space time to center 개념을 접목한 방법을 사용하여 그 유용성을 평가하였다. 대상 및 방법 : 조영제를 사용하여 복부 MRI 검사를 하는 환자를 대상으로 Multi-steps CE-MRA 검사를 시행하였다. 대동맥궁부터 총장골동맥을 두 개의 영역으로 나눠서 MRA 검사를 조영 전/후에 각각 시행하였다. Test bolus scan을 시행하여 관심혈관의 조영제 통과시간을 측정하였다. 대조군 실험으로 상부영역과 하부영역의 time to center를 최소로 적용하여 CE-MRA를 실시하였다. 실험군 실험으로 1단계 영역은 k-space time to center를 최대로 설정하였고 2단계 영역은 최소로 적용하였다. 대조군과 실험군에서 얻은 영상으로부터 venous contamination 여부를 평가하였다. 또한 1단계 영역과 2단계 영역의 signal intensity를 측정하여 평가하였다. 결 과 : K-space timing control method를 사용하므로써 venous contamination이 더 적게 발생하였으며 검사영역 사이의 signal intensity도 더 균일하게 나타났다. 결 론 : K-space timing control method는 multi-steps CE-MRA에서 발생할 수 있는 venous contamination 발생을 해결할 수 있는 방법이며 이 방법을 활용하면 보다 편리하고 정확한 검사에 도움이 될 것이라고 사료된다.

0.8%(w/w) 밀가루를 첨가 시 증자 쌀가루 내부온도를 달리하여 제조한 가래떡을 4oC에서 28일간 저장하면서 노화억제효과를 분석하였다. 저장 기간에 따른 가래떡 전분의 표면미세구조는 처리구의 경우 저장 초기나 대조구에 비하여 표면에 작은 구멍이 보였으며 이는 저장 중 밀가루의 가수분해효소작용에 의한 것으로 판단된다. 저장 기간에 따른 blue value를 측정한 결과 대조구는 감소한 반면에 처리구는 증가하였다. 결정구조에서는 대조구와 첨가온도 95oC의 경우 저장 28일 후 B-type과 V-type이 혼합된 형태의 XRD pattern의 peak가 날카로워지면서 크기가 커지는 것을 관찰되었고 첨가온도 55oC와 75oC의 경우는 단일 피크의 XRD pattern을 그대로 유지하고 있었다. 저장기간에 따른 대조구의 용융엔탈피(ΔE)는 처리구보다 높게 나타났고 첨가온도 55oC가 가장 적은 용융엔탈피 값을 보였다. 저장 28일 후의 경도와 씹힘성은 첨가온도 55oC가 가장 낮았으며 각각 대조구의 0.7과 0.5% 수준이었다.

This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4℃. The L values in color ofthe control and with 75℃ and 95℃ treatments decreased after storage whereas that of the 55℃ treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55℃,75℃, and 95℃ treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55℃, 75℃, and 95℃ treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55℃ treatment after storage was 3.17%compared with that of the control, which shows that the 55℃ treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55℃ treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75℃ (3.62log CFU/g) and 95℃ (3.30logCFU/g) treatments after storage for 7 days at 4℃.