• KOREAN POULTRY JOURNAL
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• v.6 no.3 s.53
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• pp.42-45
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• 1974

$\blacksquare$소:세계의 소 사양두수는 1972년초 12억 3,000만두로 주요사양국은 미국 1억 1792만두 소련 250만두, 브라질 9,712만두, 알젠틴 4,963만두의 순이다.$\blacksquare$돼지:72년도에는 6억 3,360만두에 달했다. 주요사양국은 미국, 소련, 브라질순인데 72년 생산두수는 미국이 6,287만두, 소련이 7,140만두로 72년도에는 미국보다 약간 우위에 있다. 브라질은 매년 지속적인 증가를 보여 72년에는 7,300만두를 나타내고 있다. $\blacksquare$면양:면양은 최근 4년간 10억두 수준에서 안정, 72년도 10억두를 나타내고 있는데 주요 사양국으론 단연 호주와 소련을 들 수 있다.$\blacksquare$닭:닭의 사양국은 미국을 비롯하여 프랑스, 영국, 이태리 등의 순서이며 최근에는 미국을 비롯한 서유럽, 카나다, 소련을 중심으로 채란계에서 육용계로 전환하는 경향을 보이고 있다.

• 가정의 벗
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• v.37 no.10 s.434
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• pp.20-21
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• 2004

만두는 조선중기 이전 중국에서 들어온 이후 수백 년 동안 사랑을 받아온 대표적인 서민식품이다. 매년 명절 때면 어머니와 누님들은 정성들여 만두를 빚었다. 올 겨울에는 예전처럼 다시 만두를 많이 사랑해줬으면 좋겠다.

• Food Science and Preservation
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• v.8 no.4
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• pp.399-404
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• 2001

Antimutagenic, antioxidative and nitrite-scavenging effects of seafood bun were investigated. Each samples were extracted with methanol. Aflatoxin Bl(AFB1) was used as mutagen. Seafood bun added 20% kimchi(5mg/plate) reduced mutagenicity of AFB1 for Salmonella typhimurium TA and YG 1024 to 47% and 61%, rrespectivery. The reduction rate of seafood bun added 20% kimchi was higher relative to that of other samples. Mydrogen donating activity in all buns showed over 50% and seafood bun added 20% kimchi was higher than others, but the activity was lower than that of 0.1% BHT. The peroxide value for linoleic acid increased during the storage, the values in seafood bun added 20% kimchi was higher than others, but the activity was lower than that of 0.1% BHT. The peroxide value for linoleic acid increased during the storage, the values in seafood bun added 20% kimchi was significantly lower and the values in other buns were a lower than that of control, the values in all of the samples were higher than that in 0.1% BHT. Among the samples tested, the TBA value in the seafood bun added 20% kimchi for liver homogenate of rat was the lowest. Nitrite-scavenging effect in all the samples tested was higher than 50%.

• The Journal of the Convergence on Culture Technology
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• v.2 no.1
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• pp.1-12
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• 2016

This article examines the types and cooking methods of Emandoo as recorded in 15 royal palace studies and 8 old literature texts of the Joseon dynasty (1392-1909). Early Joseon Dynasty kind of Emandoo one kind, two kinds of mid and late 15 kinds, a total of 18 paper was introduced. A Emandoo ingredient materials of a pheasant, chicken, beef, abalone, sea cucumber, etc. were used. Emandoo were able to see that the current 'mulmandu' form of life that icing on the water after the starch into a small thin sliced fish flesh. The size of a Emandoo made small clams. The use of 'Gocho (苦椒)' on Chojang(醋醬), starting with 'emandoo" of Muhsin jinchan Euigwe"(1848) Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Emandoo appealing to a global palate.

• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.215-222
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• 2021

This study aims to verify the potential of functional cosmetic materials by examining the antioxidant effects of Aplidium pliciferum and Herdmania momus, used to determine the antioxidant efficacy of Aplidium pliciferum and Herdmania momus ethanol extracts, Mean and standard deviation were calculated using Minitab® 18 (IBM, USA). After various radicals were removed from the extracts of Aplidium pliciferum and Herdmania momus, DPPH was detected in 30.87±1.98% in Aplidium pliciferum, 88.27±0.84% in Herdmania momus, and ABTS in 56.23±2.50% in Aplidium pliciferum and 94.80±0.91% in Herdmania momus in the concentration of 20 mg/ml. Also, NO was detected in 88.57±0.81% in Aplidium pliciferum and 97.53±0.34% in Herdmania momus, respectively, thus all showing statistically significant differences. So we can confirm the efficiency of the solvent acts as an important factor through the total poly phenol content

• Food Science and Preservation
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• v.22 no.2
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• pp.190-196
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• 2015

This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.

• Food Science and Preservation
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• v.22 no.2
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• pp.197-203
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• 2015

We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.

• Food Science and Preservation
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• v.8 no.4
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• pp.393-398
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• 2001

Changes in physicochemical and microbiological properties of seafood bun containing kimchi were investgated during storage at 20$^{\circ}C$. pH of seafood bun tended to decrease and titratable acidity tended to increase during storage, as the kimrhi added more the pH was higher and titratable was lower. Acidity of seafood bun tended to increase during storage, the acidity was lower in seafood added kimchi than in control. Peroxide value of seafood bun added kimchi was lower than that of control, the value decreased with kimchi content. VBN and TBA values increased during storage, as the kimchi added more the value was lower. Viable colony and E. coli count significantly increased during 2 days of storage and tended to slightly increase afterward. The seafood bun added 20% kimchi obtained higher scores than other samples.

• Food Science and Preservation
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• v.19 no.2
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• pp.209-215
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• 2012

A new recipe for $mandu$ was developed by adding ripened Korean cabbage $kimchi$. To counter the bad smell of ripened $kimchi$ and to enhance the function of the food, rosemary was added to it. The preference for the herb over $kimchi$ was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage $kimchi$ was added to beef or pork stuffing for $mandu$. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage $kimchi$. The result showed that 75% of the $kimchi$ content was best for beef $mandu$ and 100% for pork $mandu$.