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The objectives of this study were to encapsulate lyophilized garlic powder with various coating materials for reducing its unpleasant taste and odor and to investigate their physiochemical and taste masking properties. All coating materials used in this study were edible ones such as maltodextrin (MD), whey protein isolate (WPI), whole milk powder (WMP), and skim milk powder (SMP). To produce encapsulated garlic powders, lyophilized garlic powder was mixed with coating materials at the ratio of 1:1 followed by homogenization for 30 min, and then spray- or freeze-dried. Physiochemical property measurements and quantitative analyses were carried out for the encapsulated garlic powders. Encapsulated garlic powder using WMP with spray drying method showed the highest alliin concentration (4.131 mg/g) compared to those coated with other coating materials. Sensory evaluation showed that encapsulated garlic powder using WPI and WMP reduced unpleasant garlic taste and odor effectively. Milk fats in the WMP and hydrophobic chains of the proteins in WPI might bind with volatile and hydrophobic odor emitting molecules. In evaluation for aqueous stability, encapsulated garlic powder using WMP showed better stability compared to others. This garlic taste and odor masking study can contribute to a number of possible health benefits by adding garlic powder to a wide variety of functional foods.

For improving cell adhesion on titanium surface, phosphonated low-molecular-weight chitosan (P-LMC) was prepared by introducing a phosphonate group of 4-phosphonobutyric acid to low-molecular-weight chitosan (3,000

UV-curable azidophenyl-fish gelatin (azidophenyl-f.gel) for developing a wound-dressing foam was prepared by introducing the photo-reactive azidophenyl group of N-4-(azido)-benzoyloxysuccinimide (ABS) to fish gelatin. The structure of prepared azidophenyl-f.gel was identified by 1H NMR and FTIR. The biocompatibility of azidophenyl-f.gel was demonstrated through a cell cytotoxicity experiment. In order to demonstrate that azidophenyl-f.gel is photo-cured on polyurethane foam by UV irradiation, a patterning test was conducted, and the protein immobilization of azidophenyl-f.gel was demonstrated through fluorescence microscopy by using FITC-BSA. The protein release pattern in relation to the concentration of azidophenyl-f.gel and the number of underlying layers of polyurethane foam was observed, and the effect of the protein release pattern on cell growth was observed through cell proliferation. Water absorbency and moisture vapour transmission rate (MVTR) tests were conducted to measure the performance of the wound dressing foam, and a wound healing effect was observed through an in vivo animal experiment. These results demonstrate that UV-curable azidophenyl-f.gel is biocompatible and can immobilize protein by UV irradiation. It is a useful material that can be applied to the underlying layer of wound dressing foam to induce rapid wound healing by gradually releasing immobilized protein.

UNLABELLED Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out differences in onset in G' and degree of steepness. The cultivar with high amylose content (Goami) showed the lowest critical strain (γ(c)), whereas the cultivars with low amylose content (Boseokchal and Shinseonchal) possessed the highest γ(c). The amylose content in rice starches affected their pasting properties; the sample possessing the highest amylose content showed the highest final viscosity and setback value, whereas waxy starch samples displayed low final viscosity and setback value. The onset gelatinization temperatures of the starches from 10 rice cultivars ranged between 57.9 and 64.4 °C. The amylose content was fairly correlated to hydration and pasting properties of rice starches but did not correlate well with viscoelastic and thermal characteristics. The combined analysis of hydration, pasting, viscoelastic, and thermal data of the rice starches is useful in fully understanding their behavior and in addressing the processability for food applications. PRACTICAL APPLICATION Rice flour has potential applications in various food products. The physicochemical properties of rice flour are dependent on its variety, which affects the quality of the final products. In this study, the combined analysis including hydration, pasting, viscoelastic, and thermal properties of rice flour could afford information for preparing a particular product such as bread and noodle.

A photoreactive azidophenyl hyaluronic acid (Az-HA) derivative for tissue augmentation was prepared by direct amide bond formation between the carboxyl groups of HA and the amine groups of 4-azidoaniline. 4-Azidoaniline was introduced to the carboxyl group of hyaluronic acid that was activated by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC). The prepared Az-HA derivative was characterized by 1H NMR to measure the degree of modification. The Az-HA derivative was photo-cross-linked with varying UV irradiation times. Az-HA-20 hydrogels were formulated into injectable gels for soft tissue augmentation. The morphology, equilibrium swelling, rheological property, and in vitro degradation of hydrogels were examined. The cell cytotoxicity test of the Az-HA derivative was also examined. Az-HA-20 formed stronger hydrogels with higher storage modulus (Pa’) as UV irradiation time increased. Also, the in vitro degradation rate was lower as UV irradiation time increased. This study demonstrates that Az-HA-20 hydrogels have potential for use as injectable, biodegradable, and biocompatible hydrogels for tissue augmentation.

Evolution of microstructure during heat-induced gelation of β-lactoglobulin (β-LG) was investigated in situ using confocal laser scanning microscopy at various gel-preparation conditions: pH=2, 5, and 7; protein content=5, 10, and 15%; and salt (NaCl) content=0, 0.1, and 0.3 M . The number and area of evolving β-LG clusters were observed as a function of time and temperature and the data were fitted to a log-normal model and sigmoid model, respectively. The gelation temperature (T gel ) of the β-LG system was determined from both the number (T gel/N ) and total area (T gel/A ) of β-LG clusters versus temperature data. The range of T gel/N and T gel/A values for all the cases was 68 to 87°C. The effect of pH was the most dominant on T gel/N and T gel/A , whereas the effects of β-LG and salt contents were also statistically significant. Therefore, the combined effect of protein concentration, pH, and salt content is critical to determine the overall gel microstructure and T gel . The T gel/N and T gel/A generally agreed well with T gel determined by dynamic rheometry (T gel/R ). The correlations between T gel/N and T gel/A versus T gel/R were 0.85 and 0.72, respectively. In addition, T gel/N and T gel/A values compared well with T gel/R values reported in the literature. Based on these results, T gel/N determined via in situ microscopy appears to be a fairly good representative of the traditionally measured gelation temperature, T gel/R .

The purpose of this study is to predict the economic size of foods-for-elderly market, which will be valuable information for establishing related policy and backup system. After setting the scope of related industry, detailed information for current market situation was investigated and a systematic forecast for market changes in the future was performed. Economic growth, changes in consumer expenditure and economic status of the elderly, current subscription of medical insurance and saving for pension were reflected. In addition, a survey toward related firms was completed and changes in aged population and incidence of chronic disease in the elderly were taken into account. Results show that the annual growth rate of the market was predicted to be the minimum 4.54% through the maximum 8.32% from 2010 to 2025 and its market size was forecasted to be the minimum 7,073 ten million won through the maximum 10,976 ten million won. It is expected that the market of foods-for-elderly will grow rapidly with development of foods technology and fast increase of aged population. Especially, growth of health functional foods and foods for special dietary uses for elderly will be distinguished. However, it seems that related firms are on the hedge, watching current trend of the related industry. This may results in insufficient supply against the demand. Therefore, policy for foods-for-elderly should be introduced and systematically administered, including R&D support, standardization and authentication for foods-for-elderly, construction of related database system.

This study was carried out to evaluate residual characteristics of tolclofos-methyl in ginseng and elucidate the reason for its high detection rate from fresh ginseng selling at markets. Seeds of ginseng were sowed after seed dressing with tolclofos-methyl and after a year of growth, the young seedlings were transplanted to field. They were then harvested annually until three-years of growth and the pesticide residue was analyzed in them. LOD and LOQ of the pesticide were 0.001 and 0.003 mg/kg, respectively. Recovery test was carried out to validate the analytical method for tolclofos-methyl in ginseng. The ginseng seedlings were fortified with the test pesticide at the level of LOQ, ten times of LOQ and maximum residue concentration of tolclofos-methyl. Its recovery ranged from 77.37 to 100.16%. Residual concentration of tolclofos-methyl in ginseng seedlings just before transplanting and two-year-old ginseng were from 7.58 to 8.05 and from 6.46 to 6.79 mg/kg, respectively. In case of three-year-old ginseng, it was found to be from 4.18 to 4.35 mg/kg. As a result of annual pesticide residue analysis, concentration of the pesticide was found to decrease time-coursely in ginseng. This may be due to decomposition and increasing of fresh weight of the ginseng during the cultivation periods of three years.

This study was carried out to evaluate the residual characteristics of azoxystrobin in fresh ginseng and calculate its processing factors in processed products, such as dried ginseng, red ginseng and their extracts. Azoxystrobin was sprayed annually onto four-year-old ginseng according to its pre-harvest interval (PHI) for two years. Harvested ginsengs were processed according to the commercially well-qualified conventional methods provided by the Korea Ginseng Corporation. Limits of detection (LODs) of azoxystrobin in fresh ginseng and its processed products were 0.001 and 0.002 mg/kg, respectively. Also limits of quantitation (LOQs) in fresh ginseng and its processed products were 0.003 and 0.007 mg/kg, respectively. Recoveries of the analytical methods in fresh ginseng and its processed products ranged from 69.3 to 114.8%. Highest residue amounts in fresh ginseng and its processed products were 0.025 and 0.118 mg/kg, respectively. Processing factors of the processed products ranged from 1.85 to 3.17 in four-year-old ginseng and from 2.48 to 5.84 five-year-old ginseng.

Adhesions occurring on a variety tissues and operation sites are a serious side effect of surgery and may require additional surgery for removal. Therefore, Furfuryl-fish gelatin (F-f.gel) was synthesized by introducing a furan ring to fish gelatin for application as an anti-adhesion agent. F-f.gel was cured by visible-light irradiation, which changed the material from a solution to a film. The prepared F-f.gel was characterized by proton nuclear mag- netic resonance spectroscopy ( 1 H NMR), substitution ratio, gel permeation chromatography (GPC), methyl thiazolyl tetrazolium (MTT) assay, and tests for measuring photo immobilization, water contact angle (WCA), and cell attach- ment. The results showed that F-f.gel was effective as an anti-adhesion agent.

Photo-reactive low molecular-O-carboxymethyl chitosan (LM-O-CMCS) was synthesized by introducing a furfuryl group to the amine groups of LM-O-CMCS. The prepared photo-reactive LM-O-CMCS was characterized by FTIR, 1H NMR, and a cross-linking test, whereas scanning Auger electron microscopy (SAM) and a MTT assay were used to confirm the cell viability. The water contact angle measurement and cell attachment test were carried out to determine the applicability of LM-O-CMCS as an anti-adhesion agent.

Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out differences in onset in G' and degree of steepness. The cultivar with high amylose content (Goami) showed the lowest critical strain (γ(c)), whereas the cultivars with low amylose content (Boseokchal and Shinseonchal) possessed the highest γ(c). The amylose content in rice starches affected their pasting properties; the sample possessing the highest amylose content showed the highest final viscosity and setback value, whereas waxy starch samples displayed low final viscosity and setback value. The onset gelatinization temperatures of the starches from 10 rice cultivars ranged between 57.9 and 64.4 °C. The amylose content was fairly correlated to hydration and pasting properties of rice starches but did not correlate well with viscoelastic and thermal characteristics. The combined analysis of hydration, pasting, viscoelastic, and thermal data of the rice starches is useful in fully understanding their behavior and in addressing the processability for food applications.Rice flour has potential applications in various food products. The physicochemical properties of rice flour are dependent on its variety, which affects the quality of the final products. In this study, the combined analysis including hydration, pasting, viscoelastic, and thermal properties of rice flour could afford information for preparing a particular product such as bread and noodle.