bluuebunny/crossref_metadata_2025 huggingface dataset:
Democratic Greece and the West, 1974-1983
Authors: Χάλκος Ιωάννης
Published: November 2024

Η διατριβή εξετάζει την ταραχώδη σχέση της Ελλάδας με τη Δύση από το 1974 έως το 1983 και ρίχνει νέο φως στην εξέλιξη της χώρας από μια περιφερειακή χώρα του δυτικού στρατοπέδου σε μια χώρα στέρεα αγκυροβολημένη στον πυρήνα του δυτικού κόσμου. Έμφαση δίνεται στο πολυμερές επίπεδο (ΕΟΚ, ΝΑΤΟ), ενώ οι διμερείς σχέσεις με τις μεγάλες δυτικές δυνάμεις εξετάζονται διεξοδικά στο βαθμό που συνέβαλαν στην εδραίωση του εξωτερικού προσανατολισμού της χώρας και στην σταθεροποίησή της. Η μελέτη υποστηρίζει ότι η ανάγκη της Ελλάδας να κάνει μια οριστική επιλογή στο θεμελιώδες ζήτημα του εξωτερικού της προσανατολισμού και, ταυτόχρονα, να εξισορροπήσει και να επαναπροσδιορίσει τη σχέση της με τη Δύση συνεπαγόταν μια δύσκολη μετάβαση που περιελάμβανε τόσο την προσαρμογή της στις μεγάλες διεθνείς τάσεις όσο και την επίτευξη στενών εθνικών στόχων, όπως η άμυνά της απέναντι στην Τουρκία. Βλέποντας τις εξελίξεις στην Ανατολική Μεσόγειο μέσα από το πρίσμα των στρατηγικών τους προτεραιοτήτων στο πλαίσιο του Ψυχρού Πολέμου, οι δυτικές κυβερνήσεις θα δυσκολεύονταν να ικανοποιήσουν τα ελληνικά αιτήματα. Ωστόσο, οι συμπληρωματικοί στόχοι των δύο πλευρών και η επιθυμία τους για συνεργασία θα οδηγούσαν σε μια λειτουργική σχέση που θα ικανοποιούσε τις βασικές τους απαιτήσεις. Το πρώτο μέρος της μελέτης δίνει προτεραιότητα στη δυτική ανάλυση και στάση απέναντι στην ελληνική δημοκρατική μετάβαση και στα σημαντικά διακυβεύματα που αυτή συνεπαγόταν για τις δυτικές κυβερνήσεις. Τα βραχυπρόθεσμα και μακροπρόθεσμα δυτικά συμφέροντα θα συμβιβάζονταν στην αρχή της «δημοκρατικής σταθερότητας» που θα καθοδηγούσε τελικά την πολιτική της Δύσης απέναντι στην Ελλάδα. Το Μέρος ΙΙ αναλύει τις κομβικές στιγμές της ενσωμάτωσης της Ελλάδας στη Δύση, συμπεριλαμβανομένης της ένταξής της στην Ευρωπαϊκή Κοινότητα και της επανένταξής της στο ΝΑΤΟ, και εξηγεί πώς η ελληνοτουρκική διαμάχη διατηρήθηκε υπό έλεγχο. Το Μέρος ΙΙΙ εξετάζει τις εντάσεις μεταξύ της ανάγκης της Αθήνας να ακολουθήσει μια «πολυδιάστατη» εξωτερική πολιτική και της θέσης της εντός της Δύσης. Τέλος, το εκτενές τελευταίο κεφάλαιο ολοκληρώνει την ιστορία και παρέχει την πρώτη βασισμένη σε πρωτογενείς πηγές συνθετική ανάλυση των σχέσεων του ΠΑΣΟΚ με τη Δύση. Υποστηρίζεται ότι το έτος 1983, το οποίο σηματοδότησε την ανάδυση μιας ιστορικής συναίνεσης εντός του ελληνικού πολιτικού συστήματος σχετικά με τον εξωτερικό προσανατολισμό της χώρας, θα πρέπει να θεωρηθεί ως σημείο καμπής στην ελληνική ιστορία. Ωστόσο, η διατριβή υποστηρίζει επίσης ότι η ιστορία της ενσωμάτωσης της Ελλάδας στη Δύση σηματοδοτεί ένα σημαντικό και συχνά παραγνωρισμένο γεγονός και για την ιστορία του ίδιου του Ψυχρού Πολέμου.
Towarzystwo Pedagogiczne (1868–1921). Założenia ideowe – przemiany organizacyjne i programowe – główne kierunki prac oświatowych
Authors: Grabowska-Pieńkosz Dorota
Published: November 2024

Towarzystwo Pedagogiczne (1868–1921) to publikacja przedstawiająca początki zawodowego ruchu nauczycielskiego na ziemiach polskich. Towarzystwo Pedagogiczne było pierwszą na terenie zaboru austriackiego organizacją nauczycielską, która przez 53 lata swojego funkcjonowania dążyła do poprawy sytuacji materialnej nauczycieli, ich przygotowania zawodowego, zajmowała się także rozwojem szkolnictwa galicyjskiego i oświatą ludu. Jego utworzenie stanowiło wyraz zjednoczenia środowiska pedagogicznego, które dążyło do wypracowania ważnych zmian dla polskiego szkolnictwa i oświaty, mających ogromne znaczenie po odzyskaniu przez Polskę niepodległości. Organizacja ta nie powstała z inspiracji władz, lecz była oddolną inicjatywą, łączącą w swoich szeregach – na zasadzie dobrowolności – nie tylko przedstawicieli oświaty i nauki, lecz również reprezentantów innych grup zawodowych, którzy angażowali się w to dzieło z myślą o rozwoju polskiej oświaty. Realizacja wielu inicjatyw nie byłaby też możliwa, gdyby nie wsparcie i ofiarność społeczeństwa, co świadczyło o docenieniu wysiłków lwowskiego stowarzyszenia.

Towarzystwo Pedagogiczne (1868–1921) is a publication presenting the beginnings of the professional teachers’ movement in Poland. The Pedagogical Society was the first teachers’ organization in the Austrian partition, and for 53 years of its functioning, it sought to improve the financial situation of teachers and their professional training, and it was also involved in the development of Galician education and the education of common people. Its creation was an expression of the unification of the pedagogical community, seeking to produce significant changes for Polish schools and education, which were of great importance after Poland regained independence. This organization was not inspired by the authorities, but was a grass-roots initiative that brought together – on a voluntary basis – not only representatives of education and science, but also representatives of other professional groups who were involved in this work with the development of Polish education in mind. The implementation of many initiatives would not have been possible without the support and generosity of the society, which demonstrated the appreciation of the efforts of the Lviv association.
Opera, ciała, technologie. Strategia współdziałania w XXI wieku
Authors: Macioszek Sabina
Published: November 2024

Najnowsze opery to interesujący materiał badań nad relacjami zachodzącymi między ciałami a technologiami cyfrowymi. Charakteryzuje je otwartość formy, niejednolitość, eksperymentalność oraz wykraczanie poza instytucjonalne ramy tradycyjnie rozumianej sztuki operowej, a także nierzadko spekulowanie na temat przyszłości człowieka i technologii. Pisząc o najnowszych operach, nie można jednak pominąć znaczenia typowych rozwiązań estetycznych i dramaturgicznych, właściwych operze rozumianej jako tradycyjny gatunek, instytucja lub zbiór praktyk kształtujących zachowania jej wykonawców i odbiorców. W trzech głównych częściach książki autorka omawia wszystkie te zagadnienia, zestawiając rozmaite zjawiska artystyczne, społeczne i naukowe, które są analizowane przez specjalistów zajmujących się różnymi obszarami wiedzy. Na konkretne opery spogląda przez pryzmat teorii performatyków, kulturoznawców oraz badaczy technonauki i technokultury.
Structural and Physicochemical Properties of Dried Aloe Vera Gel Using DIS (Dewatering & Impregnation Soaking) Process
Authors: Kim Sung-A , Baek Jin-Hong , Lee Shin-Young
Published: November 2024

The structural and physicochemical properties of dried aloe vera gel by DIS (dewatering impregnation soaking) process under optimum conditions were investigated. FT-IR spectra for dried samples of DIS aloes showed the typical patterns of standard aloe polysaccharide, and surface structures by SEM (scanning electron microscopy) were similar to a gel-like structure. In case of physicochemical properties of dried aloe samples by DIS process, solubilities and swelling powers of control (not osmotic treated aloe), DIS (S) and DIS (G), samples treated by osmotic solution of 60% sucrose/0.25% NaCl and 50% glucose/0.5% NaCl, were 48.3-57.3% and 8.3-11.7%, respectively, showing no significant differences among samples, but swelling power of DIS (PEG), sample treated by using 50% polyethylene glycol as an osmotic agent was about 5 times higher that of control. Also, water holding capacities of control, DIS (S) and DIS (G) were similar to each other, but that of DIS (PEG) was about 5 times higher that of control. Oil holding capacities of control and DIS aloes maintained the 50.9-86.4% levels of water holding capacities showing no significant differences among samples. Rehydration ratio of DIS (PEG) aloes were significantly dependent on the temperature of rehydrated solvent (water), and rehydration ratio of not-fileted aloe was about two folds higher than that of fileted aloe.
Development of Ultrafine Angelica Powder-Added Syrup
Authors: Sim Jae-Sung , Choi Kyeong-Ok , Kim Dong-Eun , Sun Ju-Ho , Kang Wie-Soo , Lim Jung-Dae , Ko Sanghoon
Published: November 2024

Angelicae gigantis Radix (dried root of Angelica gigas) including major bioactives such as decursin and decursinol angelate provides rich flavors and several healthy benefits. Recent studies have shown that ultrafine powders of herbal medicines provide better physical properties and biological activities. Thus, ultrafine Angelica powder was added into the oligosaccharide syrup to provide flavors and healthy benefits in this study. Angelicae gigantis Radix was pulverized into d(0.1) = 3.220, d(0.5) = 7.822, and d(0.9) = 7.817 μm respectively using an air-flow mill. The ultrafine Angelica powder was added into the oligosaccharide syrup process with different ratios of water to oligosaccharide syrup at 1:5, 1:8, 1:11, and 1:14. The physicochemical properties such as viscosity and bulk density were measured. The Stokes’ law was applied to predict the sedimentation velocity of the added Angelica powder in the syrup. The Angelica syrup prepared in this experiment showed good stability since the Angelica particles precipitated down slowly. The ratio of water to oligosaccharide syrup at 1:11 showed the optimal preparation in terms of the stability and the viscosity. The ultrafine-sized herbal powders such as Angelicae gigantis Radix have potentials for various food and pharmaceutical applications.
Distribution and Biodiversity of Lactic Acid Bacteria Having Bacteriocin-like Activity from Fresh Fruits and Vegetables
Authors: Park Young-Seo , Jang Jae Kweon , Choi Young Jin , Chung Myong-Soo , Park Hoon , Shim Kun-Sub
Published: November 2024

From the 25 fresh fruits and vegetable products, 1,250 isolates grown on MRS agar media were screened for the inhibitory activity on the growth of Escherichia coli 0157:H7, Listeria monocytogenes, and Bacillus cereus as well as Lactobacillus plantarum, L. casei, and Lactococcus lactis subsp. lactis. Among them, 607 isolates (49% of total isolates) from 23 different foods produced growth inhibitory activity on the E. coli 0157:H7, L. monocytogenes, or B. cereus. When these isolates were screened for the inhibitory activity on the growth of L. plantarum, L. casei, and Lactococcus lactis subsp., 24 isolates (3% of total isolates) from 7 food samples showed bacteriocin-like activity. These isolates had typical physiological characteristics of lactic acid bacteria, which indicated these isolates were strains of lactic acid bacteria. The inhibitor from 3 out of 24 revealed as nicin. From the RAPD-PCR profiles, 24 strains was classified and it was also indicated that most of the strains isolated from same produce showed similar phylogenetic profile.
Effect of Pre-shearing and Temperature on the Yield Stress of Stirred Yogurt
Authors: Yoon Won Byong
Published: November 2024

The yield stress of stirred yogurt was measured by the vane viscometer at different pre-shearing conditions, such as pre-shear speed, pre-shear time, and wait time, and temperature (12-38°C). The yield stress ranged from ~17.6 to 10 Pa and from 34.2 to 11.9 Pa, depending on the pre-shearing conditions and temperature, respectively. The preshear speed and the wait time significantly affected the yield stress. The temperature dependence of the yield stress was described by the Eyring’s kinetic model. The linear function of the temperature on the yield stress was limited at the 22°C, and at the above 22°C, the yield stress was maintained to be a constant (~12.5 Pa).
Optimization of β-Glucan Extraction Process from Rice Bran and Rice Germ Using Response Surface Methodology
Authors: Jeon Ju-Yeong , Park Ji-Hae , Kim Se-Hwan , Choi Yong-Hee
Published: November 2024

This study was investigated on optimal conditions of the functional activities of β-glucan which was extracted from rice bran (RB) and rice germ (RG) using response surface methodology. The extraction temperature was varied in the 80-100°C, the extraction time between 2-10 min, and the ethanol concentration was in the interval of 30-70%. A central composite design was applied to investigate the effects of independent variables of extraction temperature (X1), extraction time (X2) and ethanol concentration (X3) on dependent variables such as electron donating ability of RB (Y1), electron donating ability of RG (Y2), total phenolics of RB (Y3), total phenolics of RG (Y4), β-glucan contents of RB (Y5) and β-glucan contents of RG (Y6). As a result, the highest Y1 level was 84.02% at 92.60°C, 2.75 min and 60.41% in saddle point. This value was affected by extraction temperature (P<0.05). The value of Y2 was found to be the highest at 87.52°C, 2.23 min and 54.40% in saddle point. The highest Y3 level was 98.56°C, 6.69 min and 40.26% in saddle point, and this extraction was greatly influenced by extraction temperature (P<0.01) and ethanol concentration (P<0.05). The value of Y4 was found to be highest at 95.73°C, 9.19 min and 53.67% in minimum point. The value of Y5 was found to be the highest at 96.23°C, 7.70 min and 63.69% in saddle point. The value of Y6 was found to be highest at 87.82°C, 2.10 min and 50.03% in minimum point, and this extraction was greatly influenced by extraction time (P<0.01).
Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods
Authors: Kim Hui Jeong , Lee Jun Ho
Published: November 2024

The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L*-value but lower a*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).
Quality Changes of Gochujang Incorporated with Strawberry Puree during Aging
Authors: Kim Hui Jeong , Lee Jun Ho
Published: November 2024

Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L*, a*, and b*-values increased during aging in general with exception for b*-values in some conditions. Initial yeast population was ranged 1.2-4.9×106 CFU/g and increased to 1.1-5.9×107 CFU/g after 90 days of aging.
Adsorption Characteristic of Brownish Dark Colored Compounds from the Hot Water Extract of Auricularia auricula Fruit Body
Authors: Kim Hyeon-Min , Hur Won , Lim Kun Bin , Lee Shin-Young
Published: November 2024

The crude polysaccharide fraction from fruit body of Auricularia auricula were obtained by using hot water extraction and ethanol precipitation. As the crude polysaccharide fraction contained the brownish dark colored compounds, the adsorption study of pigments from the crude polysaccharide using activated carbon was carried out. The pigment compounds showed an absorption characteristic with λmax of 230 nm and the absorbance at 230 nm was taken as color intensity. Adsorption capacity of pigment depended on increase of the activated carbon to sample loading ratio. The adsorption capacity increased with increase of pH and temperature in the pH range of 3.0-7.0 and temperature range of 25-40°C, but decreased in the temperature range of 40-70°C. The optimum capacity was obtained at addition of 16.7 mg activated carbon per mL sample solution (concentration = 3 mg/mL) at pH of 7.0 and temperature of 40°C. Treatment for 10 min was sufficient to achieve the 80% decolorization and 1.25 fold purification of polysaccharide. Langmuir isotherm and pseudo second-order kinetic model provided the best fitting for adsorption of the brownish dark colored compounds onto powdered active carbon. The activation energies of adsorption from the Langmuir isotherm parameter in the ranges of 25-40°C and 40-70°C was -2.54 and 4.38 kcal/g, respectively. The results of low activation energy also indicated that the adsorption process was a physical adsorption which was controlled by diffnsion.
Changes in GABA Content of Selected Specialty Rice After Germination
Authors: Choi Youngmin , Jeon Geonuk , Kong Suhyun , Lee Junsoo
Published: November 2024

The purposes of this work were to investigate the changes in GABA content of six different rice cultivars along with viatmin E content and antioxidant activity after germination. Brown rice was soaked for 24 hr at 25°C and then germinated at 37°C for 48 hr. The content of GABA and vitamin E in the rice samples was measured by using spectrophotometeric and HPLC methods, respectively. Antioxidant activity was measured by ABTS (2,2’-azino-bis- (3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging methods. GABA and vitamin E contents were significantly increased after germination while no significant change in the antioxidant activity was observed. Among the samples tested, Geunnun cultivar contained the highest GABA content before and after germination. On the other hand, Sinmyungheugchal cultivar showed the highest content of vitamin E and antioxidant activity compared to other rice cultivars. In conclusion, the germinated rice with high GABA content can be used for a functional ingredient in rice processing industry.
pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk
Authors: Kim Ji-Young , Kim Ju Bong , Yi Young Hyoun
Published: November 2024

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher “L” value was observed in rice. Highest “a” values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The “b” value tended to be similar to “a” value.
Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period
Authors: Park Hoon , Oyunzul Ganbud , Suh Sung-Who , Park Young-Seo , Jang Jae-Kweon , Chung Myong-Soo , Choi Young Jin , Shim Kun-Sub
Published: November 2024

An investigation was carried out to study the effects of extraction, heat treatment, and storage temperature on functional ingredients of onion. Extracts of onion paste and freeze dried onion were prepared by treatments with several solvents including hot water, methanol, and ethanol, and then contents of functional ingredients such as total phenol, flavonoid, quercetin, and thiosulfinate were determined. The highest levels of functional ingredients were observed in samples extracted using water at 100°C or ethanol. The skin extract contained 60-fold more quercetin than onion paste extract, whereas no thiosulfinate was detected in onion skin extract. Heat treatment of onion extracts at 60, 80, 105, and 121°C did not effect on the levels of all functional ingredients tested. During four-week storage, the levels of total phenol, flavonoid, and quercetin were not significantly changed regardless of storage temperature. However, the total thiosulfinate was rapidly reduced as the storage temperature increased.
Solvent Leaching Characteristics of Dark Brownish Pigment from Activated Charcoal used in Decolorization of Crude Polysaccharide from Auricularia auricula
Authors: Kim Hyeon-Min , Hur Won , Lee Shin-Young
Published: November 2024

A dark brownish pigment in the crude polysaccharide from Auricularia auricula was adsorbed by activated charcoal. The leaching of the pigment adsorbed on activated charcoal and regeneration of activated charcoal used was investigated with eight kinds of solvents. The highest leaching capacity was obtained with the alkaline solution (KOH). The optimum volume of 1 M KOH solution per activated carbon was 45 mL/g, and the treatment for 10 min during single stage leaching was sufficient to achieve the leaching equilibrium. Second-order kinetic model provided the best fitting for the pigment leaching. The pigment leaching capacity of 88.9% was obtained by seven times of treatment with 1 M KOH solution at 25°C, while at 95°C, leaching capacity of 82.6% was achieved with single stage alone showing the significant increase of leaching capacity with increasing temperature. The regenerated activated charcoal was nearly as effective as fresh activated charcoal in pigment adsorption of crude polysaccharide from Auricularia auricula.
Identification of Vegetable Oil-added Sesame Oil by a Mass Spectrometer-based Electronic Nose
Authors: Son Hee-Jin , Hong Eun-Jeung , Ko Sanghoon , Choi Jin Young , Noh Bong-Soo
Published: November 2024

Sesame oils are partially mixed with other vegetable oils due to high price in a Korean market. To find out authentic sesame oil, a mass spectrometer-based electronic nose (MS-based E-nose) was used. Sesame oil (Se) was blended with soybean oil (So) or corn oil (Co) at the ratio (Se:So, Se:Co) of 97:3, 94:6, 91:9, 88:12 and 85:15, respectively. Intensities of each fragment from sesame oil by MS-based E-nose were completely different from those of soybean oil or corn oil. The obtained results were used for discriminant function analysis (DFA). Volatile organic components (VOC) of soybean oil or corn oil were similar to those of fresh air and DFA plot indicated a significant separation of pure sesame oil and pure other oil. The group of the mixed oil was seperated with that of sesame oil in DFA plot and the added amount of soybean oil to sesame oil was correlated with discriminant function first score (DF1). MS based E-nose system could be used as an efficient method to investigate the purity of sesame oil.
Method for Increasing the Yield of the Production of Carrot Single Cell by Using Gums
Authors: Koh Jong-Ho , Lee Jungno , Kim Hyuk-Hwa
Published: November 2024

In this study, the effects of gums (guar gum, xanthan gum, locust beam gum) on the activity of polygalacturonase( PGase) were examined. PGase activity was assayed by measuring the release of reducing groups from polygalacturonic acid. Guar gum, xanthan gum and locust bean gum were capable of increasing the catalytic activity of the PGase by 105%, 87% and 90%, respectively. Carrot was macerated by Macerozyme R-200 with gums and the yield of the maceration reaction for the production of carrot single cells was increased up to 13% in the presence of guar gum. This suggested that gums stated above can be used as good enhancers not only for the catalytic activity of the PGase but also for the production of carrot single cell.
Browning and Pungent Taste Reduction Techniques in Onion Extract
Authors: Kim Hee Sun , Kim Myung Hwan
Published: November 2024

The onion extractions of MIX treatment (5% β-cyclodextrin+1% calcium chloride+1% soluble starch mixture solution) using hot water (100°C and 80°C) and ultrasonic treatment (25°C) incresed L values and decreased a and b values apart from the extraction methods. Extent of the browning reaction as caused by the MIX treatment (0.093) following 100oC water extraction resulted in as low as 31% O.D. level, as compared to the control(0.296). Analysis of the pyruvic acid showed that the control had higher content of pyruric acid than MIX-treated samples. The MIX treatment had lower intensities and higher preferences of browning color and pungency taste compared to the control. The total and coliform microbial counts increased continuously during storage period, while the MIX treatment reduced the number of viable cells. Finally, it was concluded that the MIX treatment was highly effective in suppressing the undesirable browning color and pungent taste after processing, and the microbes increment during storage.
Effect of Multilayer Edible Coatings on the Lemon Quality Changes during the Storage
Authors: Choi Jin Wook , Lee Seung Ju
Published: November 2024

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG > BW-HPMC > SBO-CMC. The coated lemons were stored at 30oC for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.
Dispersion Stability Determination of Saengshik Beverage by Optical Methods
Authors: Lee Ju-Yeon , Mok Chulkyoon
Published: November 2024

An optical method was introduced to investigate the dispersion stability of Saengshik beverages (SB) containing 3.7- 11.7% Saengshik powder (SP). Time course changes in backscattering light flux (BSLF) from SB were monitored by a Turbiscan. BSLF in the bottom and top layers of SB increased by forming sediment and foam, respectively, while that in the middle layer decreased by clarifying. With SP levels, sedimentation in SB was retarded, but the height of total sedimentation layer was increased. A logarithmic model was developed to fit to the changes in BSLF with time, showing determination coefficients of 0.979-0.988. The levels of SP in SB influenced the migration speed of the clarification front as well as the numbers of separated layers; 2 layers in SB containing 3.7% SP, 3 in 5.7-9.7%, and 4 in 11.7%. Formation of clear layers started after 17-29 min and continued for 22-53 min. The clarification was retarded most in SB containing 7.7% SP, indicating the most stable SP level for the SB preparation.
Effect of SPR Chip with Nano-structured Surface on Sensitivity in SPR Sensor
Authors: Cho Yong-Jin , Kim Chul-Jin , Kim Namsoo , Kim Chong-Tai , Kim Tae-Eun , Kim Hyo-Sop , Kim Jae-Ho
Published: November 2024

Surface plasmon resonance (SPR) which is utilized in thin film refractometry-based sensors has been concerned on measurement of physical, chemical and biological quantities because of its high sensitivity and label-free feature. In this paper, an application of SPR to detection of alcohol content in wine and liquor was investigated. The result showed that SPR sensor had high potential to evaluate alcohol content. Nevertheless, food industry may need SPR sensor with higher sensitivity. Herein, we introduced a nano-technique into fabrication of SPR chip to enhance SPR sensitivity. Using Langmuir-Blodgett (LB) method, gold film with nano-structured surface was devised. In order to make a new SPR chip, firstly, a single layer of nano-scaled silica particles adhered to plain surface of gold film. Thereafter, gold was deposited on the template by an e-beam evaporator. Finally, the nano-structured surface with basin-like shape was obtained after removing the silica particles by sonication. In this study, two types of silica particles, or 130 nm and 300 nm, were used as template beads and sensitivity of the new SPR chip was tested with ethanol solution, respectively. Applying the new developed SPR sensor to a model food of alcoholic beverage, the sensitivity showed improvement of 95% over the conventional one.
Development of Well-reconstituted Instantized Thin Rice Gruel
Authors: Yang Seung-Chul , Lee Inae , Sun Ju-Ho , Kim Dong-Eun , Kang Wie-Soo , Chung Ha Sook , Shin Malshick , Ko Sanghoon
Published: November 2024

Instantized thin gruels have been popular to supplement patients who want nutritional, ready-to-eat, and easy-to-use products. In this study, rice-based thin gruels were developed by use of gelatinized rice powder which was manufactured by extrudating rice in a twin-screw extruder. Subsequently, the rice paste from the extruder were dried and ground into fine powder. The gelatinized rice powder was mixed with the powders of various grains, soy beans, nuts, oil seeds, and vegetables to formulate the instantized thin rice gruel with well-balanced nutrients (mixed powder). The mixed powder was granulated to improve reconstitution capability in a fluid bed spray granulator (granulated powder). Lipid and protein contents were higher by 0.9 and 1.9%, respectively, in the granulated powder whereas carbohydrate content was higher by 3.2% in the mixed powder. The calculated dispersibility was 93.7 and 77.0% for the granulated and the mixed powders, respectively. The reconstitution time was 122.3 and 305.3 for the granulated and the mixed powders, respectively. In conclusion, the granulation of the mixed powder improved the dispersibility. This study will be helpful to develop a variety of processed rice products and promote rice process industry.
Effect of Added Sweet Potato Flour on the Quality Characteristics of the Korean Traditional Steamed Rice Cake, Backsulki
Authors: Lee Ji Hyun , Kim Byong Ki
Published: November 2024

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25°C for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased ΔH values. Increases in Ti and Tp values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20°C as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25°C for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.
Functional Investigation of Ogaza Extract
Authors: Jung Sung Keun , Lee Hyong Joo
Published: November 2024

Multiple lines of study have shown that Acanthopanax species have anti-oxidant and chemopreventive effect. However, the suitability of Acanthopanax sessilifloru fruit (Ogaza) as a functional food source remains to be investigated. Therefore, we have investigated the effect of Ogaza as an anti-oxidant and anti-inflammatory substance. The phenolic content of Ogaza is 56.1±5.2 mg gallic acid equivalents (GAE) per 1 g of Ogaza. The 2,2'-azino-bis(3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging effects of Ogaza extract at 0.25, 0.5, 1, or 2 mg/mL were 34.0, 73.0, 194.3, or 339.7 μg/mL vitamin C equivalent antioxidnat capacity (VCEAC), respectively. Ogaza extract (1 or 2 mg/mL) inhibited LPS-induced TNF-a production (decrease of 22±2% or 19±6%, respectively). It also inhibited LPS-induced IL-6 production (decrease of 18±2% or 24±3%, respectively). In addition, Ogaza extract (0.25, 0.5, 1, or 2 mg/mL) inhibited COX-2 luciferase activity (decrease of 80±1%, 83.±7%, 96±4%, or 98±2%, respectively). Overall, these results indicated that Ogaza is promising as a functional food source due to its antioxidant and anti-inflammatory effects.
Efficiency Analysis of Spiral Structured Twist Screen
Authors: Park In-soon , Na En-soo , Jang Dong-soon , Paek Youngsoo
Published: November 2024

In the food process, twist screen is widely used to divide particles on the basis of size. As screen equipped in the twist screen perfoms an important part in the particle size distribution mechanism, the contact area of screen and particles, retention time of particles on the screen, mesh and string thickness of screen and the flow pattern of particles on the screen are major points of the separation efficiency. To improve the separation efficiency, increase the retention time and control the flow pattern of particles, screen frame dam and spiral blockage are installed on the sieve of twist screen ∅ 1200 and ∅ 1500. Twist screen ∅ 1500 with frame dam treated similar separation capacity, 37% higher separation ratio and less non-separated particles of product output 1 than general twist screen. Twist screens with frame dam and spiral blockage showed less treatment capacity, three times higher division ratio and entire separation than general twist screen.
Optimization of Solvent Extraction Process on the Active Functional Components from Chinese Quince
Authors: Jeon Ju-Yeong , Jo In-Hee , Kyung Hyun-Kyu , Kim Hyun-A , Lee Chang-Min , Choi Yong-Hee
Published: November 2024

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio (X1), extraction temperature (X2), and extraction time (X3) on the soluble solid contents (Y1), total phenols (Y2), electron donating ability (Y3), browning color (Y4) and reducing sugar contents (Y5). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g (X1), 72.82°C (X2) and 74.86 min (X3) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g (X1), 84.49°C (X2), 77.25 min (X3) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g (X1), 67.78°C (X2), 96.75 min (X3) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g (X1), 87.27°C (X1), 96.68 min (X3) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g (X1), 82.167°C (X2), 81.94 min (X3). Reducing sugar content was affected by extraction time.
Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables
Authors: Yu Je-Hyeok , Ryu Gi-Hyung
Published: November 2024

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-160°C), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at 100°C heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/cm3). The breaking strength showed the lowest value of 140 g/cm2 in vacuum puffing Yukwa at 100°C heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at 100°C heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was 120°C heating temperature, 4 min preheating time and 5 min puffing time.
Assessment of Applicability of a Calcium Carbonate-Alginate Beads as Neutralizer for the High Cell Density Cultivation of Isolated Sourdough Lactic Acid Bacteria
Authors: Jung Seung-Won , Lee Kwang-Geun , Kim Cheol Woo , Lee Su Han
Published: November 2024

Lab scale experiments were conducted in order to assess the applicability of CaCO3-alginate beads as neutralizer for the high cell density cultivation and prepare the direct vat inoculation cultures of isolated sourdough lactic acid bacteria. With increasing the amount of bead and decreasing the diameter of bead in acidic solution, the neutralizing effect of CaCO3-alginate bead became higher. In batch process with CaCO3-alginate beads, Lactobacillus amylovorus DU-21 isolated from sourdough showed the highest viable cell counts and optical density in MRS broth. The values of viable cell counts and optical density were 9.996 log CFU/mL and 3.97, respectively. Experiments on the conditions which increase viability during lyophilization were carried out and the following results were obtained; 15% glycerol revealed the high cryoprotective effect on the concentrated cultures during lyophilization among the two cryoprotective agents. Consequently, CaCO3-alginate beads and 15% glycerol were found to be useful not only to cultivate Lactobacillus amylovorus DU-21 but also to preserve strain.
Use of Commercial Enzymatic Time Temperature Integrator for Monitoring Spoilage of Ground Beef
Authors: Lee Jung-Young , Lee Seung-Ju , Hong Kwang-Won
Published: November 2024

The applicability of a commercial enzymatic time-temperature integrator (TTI) for monitoring spoilage of ground beef was investigated under isothermal storage condition at different temperatures. The volatile basic nitrogen (VBN) value was used as a spoilage index for ground beef. The time taken to reach the spoilage of ground beef stored at 4, 10, 15, 20, and 25°C were 168, 114, 60, 48, and 24 hrs, respectively. However, these quality losses of beef were not coincided with the endpoints of the three different C-type TTIs (C-1, C-4, and C-7). In order to match the TTI response to the quality loss of beef, some ingredients such as enzyme and substrate solutions were extracted from C-1TTI and remixed with different amount of them in the tubes to constitute the modified TTIs. The responses of the modified CM-1 TTI were very close to the quality loss of beef stored at 20 and 25°C, but not at other temperatures tested. The response of the other modified CM-2 TTI was only matched to the quality loss of beef stored at 15°C. Therefore, systematic kinetic studies of food spoilage and the TTI response are required to apply the TTI as a quality indicator for a specific food.
Exploration of β-Glucosidase Activity of Lactic Acid Bacteria Isolated from Kimchi
Authors: Jang Mi-Hee , Kim Myoung-Dong
Published: November 2024

The β-glucosidase (E.C. 3.2.1.21) production capabilities of lactic acid bacteria isolated from a variety of kimchi (fermented vegetables) were examined. When grown in a medium containing cellobiose as carbon source, most lactic acid bacteria showed significantly higher intracellular levels of β-glucosidase than the extracellular levels. A maximum intracellular β-glucosidase activity of 3.7±0.5 (unit/mg protein) was obtained in the case of Weissella cibaria KFRI88010 isolated from kimchi. The optimum reaction conditions for W. cibaria KFRI88010 β-glucosidase activity were pH 5.0 and 37°C, and addition of divalent cations to the reaction mixture resulted in a notable decrease in enzyme activity. The β-glucosidase activity was enhanced twofold when W. cibaria KFRI88010 was grown in a medium containing fructose as compared with to a medium containing glucose or cellobiose.
Production of 2-Methoxy-1,4-benzoquinone (2-MBQ) and 2,6-Dimethoxy-1,4-benzoquinone (2,6-DMBQ) from Wheat Germ Using Lactic Acid Bacteria and Yeast
Authors: Yoo Jong-Gil , Kim Myoung-Dong
Published: November 2024

Wheat germ contains the glycosylated forms of 2-methoxy-p-benzoquinone (2-MBQ) and 2,6-dimethoxy-p-benzoquinone (2,6-DMBQ), both of which have antimicrobial and immunostimulatory effects. Conversion of glycosylated 2-MBQ and 2,6-DMBQ to their more functional unglycosylated forms requires enzymatic action of β-glucosidase. We investigated the applications of lactic acid bacteria and yeast that produce β-glucosidase as starters for production of unglycosylated 2-MBQ and 2,6-DMBQ from wheat germ. Lactobacillus zeae and Pichia pijperi were selected through β-glucosidase enzyme assays for 37 yeast strains and five strains of lactic acid bacteria. Lb. zeae was more efficient than P. pijperi at producing 2-MBQ and 2,6-DMBQ from wheat germ. After 48 hr of fermentation with a mixed culture of Lb. zeae and P. pijperi, the concentration of 2-MBQ was 0.46±0.07 mg/g, indicating an approximately 1.6-fold higher concentration than that obtained by pure culture of Lb. zeae. However, the concentration of 2,6-DMBQ was not significantly enhanced by fermentation with a mixed culture of Lb. zeae and P. pijperi.
Estimation of Food Commodity Intakes from the Korea National Health and Nutrition Examination Survey Databases: With Priority Given to Intake of Perilla Leaf
Authors: Kim Seung Won , Jung Junho , Lee Joong-Keun , Woo Hee Dong , Im Moo-Hyeog , Park Young Sig , Ko Sanghoon
Published: November 2024

The safety and security of food supply should be one of the primary responsibilities of any government. Estimation of nation’s food commodity intakes is important to control the potential risks in food systems since food hazards are often associated with quality and safety of food commodities. The food intake databases provided by Korea National Health and Nutrition Examination Survey (KNHANES) are good resources to estimate the demographic data of intakes of various food commodities. A limitation of the KNHANES databases, however, is that the food intakes surveyed are not based on commodities but ingredients and their mixtures. In this study, reasonable calculation strategies were applied to convert the food intakes of the ingredients mixtures from the KNHANES into food commodity intakes. For example, Perilla leaf consumed with meat, raw fish, and etc. in Korean diets was used to estimate its Korean intakes and develop algorithms for demographic analysis. Koreans have consumed raw, blanched, steamed, and canned perilla leaf products. The average daily intakes of the perilla leaf were analyzed demographically, for examples, the intakes by gender, age, and etc. The average daily intakes of total perilla leaf were 2.03±0.27 g in 1998, 2.11±0.26 g in 2001, 2.29±0.27 g in 2005, 2.75±0.35 g in 2007, and 2.27±0.20 g in 2008. Generally, people equal to or over 20 years of age have shown higher perilla leaf intakes than people below 20. This study would be contributed to the estimation of intakes of possible chemical contaminants such as residual pesticides and subsequent analysis for their potential risk.
Development of Rice Flour-based Puffing Snack for Early Childhood
Authors: We Gyoung Jin , Lee Inae , Cho Yong-Sik , Yoon Mi-Ra , Shin Malshick , Ko Sanghoon
Published: November 2024

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm×0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at 257°C in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.
Quality Characteristics of Makgeolli during Freezing Storage
Authors: Lee Jin-Won , Shim Jae-Yong
Published: November 2024

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a 10oC refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts (4.1×107 CFU/mL) for QF and SF after 20 days were 3.6×106 CFU/mL and 1.8×104 CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.