http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Harmonization of Eastern and Western Health Knowledge; Nutrigenetics and <i>Sasang </i>Typology
Japanese Society for Food Science and Technology 2007 Food science and technology research Vol.13 No.2
<P>The completion of human genome project and the powerful tools of molecular biology together with bioinformatics technology give possibility to open the dialog between modern medicine and traditional remedies including Eastern medicine. Many of functional foods are originated from the traditional herbal medicine, and the scientific substantiation of the effectiveness of these products is required for the regulatory standards as well as for consumer protection. Needs for the reliable and efficient methods of scientific substantiation are increasing, and nutrigenomics may provide a short-cut way to scientific evaluation of many functional food ingredients and herbal medicine which have been used in the traditional societies for thousand years. Studies to apply nutrigenomic methodologies to the objective classification of Sasang body constitution types of Korean are reviewed. It is suggested that the empirical health food knowledge accumulated in the Eastern medicine may be explained scientifically by using the nutrigenomic methods, and it will contribute to open the custom-made nutrigenetic food age in the near future.</P>
KO, Sanghoon,YOO, Sang-Ho,LEE, Suyong,CHO, Seongho,KIM, Kwang-Hwa,HWANG, Rina Japanese Society for Food Science and Technology 2010 Food science and technology research Vol.17 No.1
<P>A two-step heating process, long low temperature-short high temperature cooking cycle, is used to maximize fat reduction in roast beef. First, the beef was cooked at a low temperature for a long time; then, it was cooked at a higher temperature for a short time. The study examines cooking loss, fat content, texture, and inosine 5’-monophosphate (IMP) production of cooked meat under different heating conditions. In an oven, the internal temperature of the meat increased to a transition point of 48 or 54°C at oven temperatures of 80 or 100°C and reached 60°C at 220°C. The fat was reduced by up to 44.2% compared to 27.8% under conventional roasting conditions. In addition, the two-step heating process kept the meat tender and juicy but improved IMP content.</P>
KIM, Gyeong-Won,DO, Gab-Soo,BAE, Yeonghwan,SAGARA, Yasuyuki Japanese Society for Food Science and Technology 2008 Food science and technology research Vol.14 No.4
<P>This study was intended to build 3D FEM geometry models of actual ‘Fuji’ apples by digitizing their surfaces, and to determine elastic modulus by FEM simulation based on the F-D curves of radial compression test from a point on apple equator. Also, the general protocol of ASAE S368.4 for predicting the apparent modulus of elasticity and the maximum contact stress for convex-shape food materials was evaluated for its appropriateness. The model apple for FEM analysis was composed of approximately 35,000 geometry elements that closely resemble the surface of an actual apple. Through FEM simulation, the average elastic modulus of 7.732 MPa was obtained at the loading condition of 0.5 BP, which was 8.3% smaller than the average apparent modulus of elasticity predicted by the ASAE standard. The maximum Von Mises stress at the points of initial contact with the compression target plates evaluated by FEM simulation was about 37% smaller than the maximum contact stress determined by the ASAE standard, and a poor correlation was found between the results of the two methods. These results could be explained by that a whole apple, in general, has an anisotropic structure with many complex and small curvatures, has flesh texture bonded biologically, and is covered with more elastic membrane shell which contributes to prevent dehydration during compression.</P>
KIM, Gyeong-Won,DO, Gab-Soo,BAE, Yeonghwan,SAGARA, Yasuyuki Japanese Society for Food Science and Technology 2008 FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol.14 No.6
<P>An FEM algorithm was developed to determine the viscoelastic properties of soft tissues of agar/agar-gelatin gels based on the curve-averaged data from stress relaxation experiment of parallel plate compression and FEM optimization technique. This approach enabled more realistic and pertinent expression of the mechanical behavior of the gels than conventional methods, and allowed simultaneous and logical characterization of all viscoelastic parameters, based on geometry, relating to both Prony series and Maxwell model such as elastic modulus, Poisson's ratio, relative modulus, relaxation time, and dynamic viscosity, etc. Several assumptions were made in the FEM model such that the soft tissue materials were homogeneous in phase and isotropic, gravity effect was negligible, and the response was transient and controlled by displacement. To demonstrate the validity of the FEM model, the results of FEM optimization were compared with those of conventional method of nonlinear regression for agar/agar-gelatin gels, and also the predicted mechanical behavior of FEM on compressive creep as an interrelation with stress relaxation by the FEM model was compared with the experimental creep of 1% agar gel. The reliability of the FEM optimization method was confirmed by small stress deviation within 4.7% between experimental data and the FEM simulation using optimized parameters for stress-relaxation evaluation for agar/agar-gelatin gels and by strain deviation within 3.4% for creep prediction of 1% agar gel.</P>
Changes in Ginsenoside Compositions by High Temperature Processing under Various Soaking Conditions
Jang, Gwi Yeong,Lee, Yoon Jeong,Li, Meishan,Kim, Min Young,Lee, Sang Hoon,Hwang, In Guk,Lee, Junsoo,Jeong, Heon Sang Japanese Society for Food Science and Technology 2017 FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol.23 No.5
Kim, Ji-Sun,Park, Jong-Tae,Ahn, Jiyun,Ha, Tae-Youl,Kim, Suna JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY 2019 FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol.25 No.4
<P> In this study, accelerated solvent extraction (ASE) of capsanthin from red paprika was optimized by response surface methodology using a Box-Behnken design. Three independent variables (temperature, static time, and extraction solvent) were studied at 1 500 psi. As the response variable, capsanthin was quantitatively determined by ultra-performance liquid chromatography (UPLC) using a BEH C18 column after validating the capsanthin analysis method. The optimal extraction conditions were temperature of 100°C, static time of 5 min, and extraction solvent of 50% acetone/ethanol (v/v). Under the optimized condition, the yield of capsanthin extraction was 26.86 ± 3.70 mg/100 g dry weight (dw), in good agreement with the predicted value (26.12 mg/100 g dw). Compared to conventional solvent extraction, the amount of organic solvent and required extraction time was reduced. This study provides technical guidance for the industrial extraction of capsanthin and improves the utilization of red paprika. </P>