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Cheorun,Kim, Myung-Cheol,Kim, Kwan-Soo,Kang, Seong-Mo,Kim, Chi-Bong,Lee, Hyun-Ja,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 2002 Preventive Nutrition and Food Science Vol.7 No.3
Physiological properties of root and stolen of Gamcho (Licorice, Glycyrrhiza uralensis Fischer) were compared following irradiation at 20 kGy. The root and stolen of Gamcho were extracted with 70 % ethanol, irradiated and stoved in a 4"C refrigerator. Irradiation induced color changes, electron donating ability (EDA), and tyro-sinase inhibition effect (TIE) were investigated. The color of the non-irradiated stolen extract was darker than the non-irradiated root extract (p<0.05), but irradiation eliminated color differences between stolen and root extracts. Generally, irradiation did not affect EDA and TIE of either of the extracts. However, EDA and TIE were higher in stolen extract than in root extract, when the higher dilution factor was considered. These results indicate that the stolen of Gamcho, which is mostly wasted, is a valuable source of phytochemicals with greater EDA and TIE activities than Gamcho root.root.
Short Communication of Novel Application of Food Irradiation
Cheorun Jo,Ju-Woon Lee,Myung-Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation was effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study, the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3,, 4,37℃). The possibility of residual chlorophyll b reduction by irradiation was also found,, the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine, residual chlorophyll b.
Cheorun Jo,Jun Ho Son,Jae Hyun Kim,Kyoung Whan Cho,Myung Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
The packaging effect on physicochemical changes in irradiated sausage stored at -20℃ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO₂ (0 ppm),, packaged in three different conditions such as aerobic, vacuum, CO₂ (100%). The samples irradiated at 0, 5, 10 kGy absorbed dose,, the total number of microorganisms, lipid oxidation, color, texture were analyzed during frozen storage at -20℃. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO₂ addition to the sausage significantly reduced lipid oxidation,, the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum, CO₂ packaging. The NaNO₂ addition increased Hunter color a-value dramatically, but no packaging effect was found (p>0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging,, CO₂ packaged sausage showed comparatively lower shear values than other packaging methods. From the results, vacuum or CO₂ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially for microbial quality, lipid oxidation.
Cheorun Jo,Chang Duk Han,Kang Hyun Chung,Myung Woo Byun 한국식품영양과학회 2003 Preventive Nutrition and Food Science Vol.8 No.2
We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.
Nutritional Quality of Dried Pig Placenta
Cheorun Jo,Aera Jang,Il-Joon Kim,Mooha Lee 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.2
Nutrients and hormone levels of dried pig placenta were studied. Placentas were freeze-dried (FD), oven-dried at 60 (OD-60), and 90oC (OD-90) and then crushed by a blender into small pieces. FD and OD-60 pig placenta had a higher moisture content than did OD-90, with no difference between FD and OD-60. There were no large differences in compositions of crude protein, crude fat, and crude ash of dried placenta among the treatments and the contents of K, Fe, and α-tocopherol were highest in FD (p<0.05). Glutamine and glycine were the most abundant amino acids in all dried placenta and tyrosine was highly retained in FD placenta, compared with OD (p<0.05). Estradiol was the major sex hormone, followed by progesterone and testosterone in all dried placentas. Antibiotics including amoxicillin, sulfamethazine, tylosin, and chlorotetracyclin were not detected from the pig placentas tested. These results demonstrate that placenta is a good biomaterial with high nutritional quality, and that freeze drying is superior to oven drying for processing pig placenta.
Cheorun Jo,Na Young Lee,Sang Pil Hong,Young Ho Kim,Myung Woo Byun 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.3
Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07±0.97, 3.50±0.14, and 5.41±0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83±0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14±0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.