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This study investigated arsenic speciation and risk assesment in 30 samples of hijiki purchased from local market in 10 Korean cities. The mean arsenic concentration of the hijiki samples was 45.65 mg/kg (dryness; moisture content of 91.1±1.6%), and the major arsenic compound was arsenate [As(Ⅴ)]. The concentrations of As(Ⅴ) and As(Ⅲ), as inorganic arsenic compounds, were detected to be 40.36 ...

SUBJECT: risk assessment; evaluacion de riesgos; evaluation du risque; icp-ms; arsenic speciation

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Analysis of Flumeqnine in Meats

Kuk, J.H., Gwangju Regional Korea Food and Drug Administration, Gwangju et al. [feb2009]

An analytical method for the determination of flumequine in meats was developed and validated using high-performance liquid chromatography with fluorescence detection. The samples were mixed with sodium sulfate and extracted with ethyl acetate. After clean-up, the residues were dissolved in mobile phase. The calibration curves showed high linearity (r²=0.9979) within the concentration range of ...

SUBJECT: veterinary drugs; surveillance; monitoring; flumequine; vigilancia

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Effects of Vacuum Container on the Storability of Leftover Tofu

Lee, J.Y., Yonsei University, Wonju et al. [feb2009]

Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at 5℃ and 25℃ for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under 10 ...

SUBJECT: aptitud para la conservacion; keeping quality; aliment a base de soja pour homme; packaging; recipientes

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Properties of Rice Flours Prepared from Domestic High Amylose Rices

Choi, S.Y., Chonnam National University, Gwangju et al. [feb2009]

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, ...

SUBJECT: chemicophysical properties; propriete physicochimique; pasting properties; propiedades fisicoquimicas; high amylose rice flour

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Polycyclic aromatic hydrocarbon(PAH) contents were evaluated in sesame oils from sesame seeds of different origins and in commercial samples using HPLC with fluorescence detection. The sesame seeds, which had been harvested from India, China, and Korea, were roasted at 250℃ for 25 min, and the commercial sesame oils were purchased from a local market. The recoveries for eight PAHs spiked into ...

SUBJECT: sesamo; harvest origin; sesame oils; sesame; polycyclic aromatic hydrocarbon

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Low-Temperature Microencapsulation of Sesame Oil Using Fluidized Bed Granulation

Jeong, C.M., Ottogi Research Center, Anyang et al. [feb2009]

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-300℃). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-wate ...

SUBJECT: encapsulation; spray drying method; fluidized-bed granulating method; encapsulacion; sesame oil

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

The physical properties of freeze-dried Aloe vera gel powders were examined according to the influence of the concentration degrees of the gel solutions as raw materials during freeze-drying. As a pre-treatment prior to freeze-drying, the gel solutions were vacuum-concentrated at three concentration levels (g water/g solids): high (H), 76; medium (M), 119; and low (L), 159. The water contents ...

SUBJECT: freeze drying; chemicophysical properties; propriete physicochimique; propiedades fisicoquimicas; concentration

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Optimization of Supercritical Fluid Extraction of Tocotrienol from Grape Seed

Kim, K.M., Chungbuk National University, Cheongju et al. [feb2009]

In this study, supercritical carbon dioxide extraction (SFE) was utilized for the extraction of tocotrienol from grape seeds. The optimal conditions for vitamin E and tocotrienol extraction were determined via response surface methodology (RSM). Central composite design was utilized to assess the effects of oven temperature (30-50℃, X1), operating pressure (17-25 MPa, X2), and extraction time ...

SUBJECT: supercritical fluid extraction; tocotrienols; grape seed; vitamine e; vitamin e

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

This study analyzed the fatty acid and amino acid compositions of dorsal and fin muscles collected from olive flounder cultured using a formula feed(extruded pellets, EP) and compared them to those of fish cultured with a raw fish moist pellet(MP) feed as a control. The olive flounder in this study were cultured for 10 months with either the formulated extruded pellets(FEP), commercial extrude ...

SUBJECT: extruded pellet; olive flounder; fin muscle; fatty acids; acide gras

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]

Effects of Heat and pH Treatments on Antioxidant Properties of Ishige okamurai Extract

Kim, M.J., Pukyong National University, Busan et al. [feb2009]

This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparing the yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethyl alcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extracts were evaluated by their TPC and 1,1-diphenyl-2-p ...

SUBJECT: heat; calor; fermented ethyl alcohol; antioxydant; antioxidants

POSTED TO: Korean Journal of Food Science and Technology [0367-6293]