• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1071-1078
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• 2013

We conducted this study in order to investigate the quality and antioxidant properties of saccharifed banana gruel containing different levels (0, 15, 30, and 45%) of banana puree. Saccharified banana gruel with different ratios of banana was prepared and proximate composition, sweetness ($^{\circ}brix%$), pH, total acidity, Hunter's color value, viscosity, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing banana content, proximate composition, sweetness, and acidity of banana gruel increased, and pH showed a significant decrease (P<0.05). Saccharified banana gruel prepared with 15~45% banana showed significantly lower viscosity. As the level of banana increased, L-value decreased, whereas the a-value, b-value increased. Free sugar content of fructose, glucose, maltose, and sucrose showed a significant increase (P<0.05). Saccharified banana gruel with 30% added banana was the most preferred for color, flavor, taste, mouth-feeling, texture, and overall acceptability. The total phenolic compound contents of saccharified banana gruel with banana puree ranged from 1.73 to 5.75 mg/g. DPPH and ABTS radical scavenging activities of saccharified banana gruel with banana puree were 8.67~31.26% and 6.02~55.16%, respectively. With increasing banana content, total polyphenol contents, DPPH and ABTS radical scavenging activity of banana gruel showed a significant increase (P<0.05). From these results, we found that addition of 30% banana was the best method for preparation of gruel with high sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1509-1515
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• 2010

In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2009.11a
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• pp.141-142
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• 2009

환경친화섬유 대나무, 옥수수, 콩, 바나나, 종이섬유 5종의 특징과 이를 원료로 한 필라멘트사 2종과 방적사 5종을 사용하여 제조된 직물의 항균성, 소취성, 보온성, 흡수성 등에 대한 성능평가를 실시하여 제품별 기능성 평가 자료를 정리하였다.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.5
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• pp.711-720
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• 2009

Leaf fibers have many good properties; they are strong, long, cheap, abundant and bio-degradable. Since they, however, contain a great quantity of non-cellulose components, they have been used for the materials of mats, ropes, bags and nets rather than those of clothing. In this study, we investigated the characteristics of leaf fibers in order to promote the use of leaf fibers for the materials of clothing as well as develop the high value-added textile fibers. Leaf fiber plants including New Zealand Flax, Henequen and Banana plant, which have various nature and shape, were used. New Zealand Flax and Henequen leaves were cut from lower part of plants. Banana leaves and pseudo-stems were peeled and cut from the stem of Banana plants. First, the thin outer skins like film of leaves, veins and stems were removed before retting. The chemical retting had been processed for 1hour, at 100 in 0.4% $H_2SO_4$ aqueous solution(liquid ratio 50:1). Then, the retted leaf fibers had been soaked for 1hour, at room temperature in 0.5% NaClO solution(v/v) to remove the miscellaneous materials. We investigated the physical characteristics of three leaf fibers including the transversal and longitudinal morphology, the contents(%) of pectin, lignin and hemicellulose, the length and diameter of fibers, the tensile strength of the fiber bundles, and the fiber crystallinity and the moisture regain(%). The lengths of fiber from three leaf fibers were similar to their leaf lengths. The fiber bundles were composed of the cellulose paralleled to the fiber axis and the non-cellulose intersecting at right angle with the fiber axis. The diameters of New Zealand Flax, Henequen and Banana fibers were $25.13{\mu}m$, $18.16{\mu}m$ and $14.01{\mu}m$, respectively and their tensile strengths were 19.40 Mpa, 32.16 Mpa and 8.45 Mpa, respective. The non-cellulose contents of three leaf fibers were relatively as high as 40%. If the non-cellulose contents of leaf fibers might be controlled, leaf fibers could be used for the materials of textile fiber, non-wovens and Korean traditional paper, Hanjee.

• Journal of the Korean Society of Clothing and Textiles
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• v.48 no.4
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• pp.707-728
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• 2024

This study aimed to assess the colorizing properties of bacterial cellulose (BC) using plant-based dyes, namely spinach, beet, and banana peel, and determine the dyeing conditions of each dye based on color strength (K/S) values. Tannic acid and walnut shell powder were utilized as bio-mordants, and their effects on the dyeability of BC were compared to metallic mordants. Additionally, the type of mordant and the mordanting method were assessed according to their rubbing fastness and dry-cleaning fastness. The K/S values of the colorized and mordanted BCs were also compared to examine their mordanting conditions. Finally, the mordanting conditions for spinach, beet, and banana peel dyeing were selected as post-mordanting with tannic acid, meta-mordanting with tannic acid, and post-mordanting with walnut shell powder, respectively. Based on the results, the selected mordanting conditions improved both rubbing fastness and dry-cleaning fastness of BCs to grade 5, and the light fastness achieved grade 4-5. The tensile strength and flexibility of the dyed BCs were also enhanced and comparable to that of untreated cowhide leather.

• Applied Microscopy
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• v.31 no.3
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• pp.223-233
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• 2001

The spermiogenesis of a Korean octopus, Octopus minor, inhabiting western of Korea Sea was observed by electron microscopy . The obtained results are as follows: The spermiogenesis of Octopus miner proceeds through four stages; early- , mid- , and late-spermatid, and mature sperm. An early spermatid is a spherical cell looking light due to the low electron density. The acrosome formed from Golgi complex of the upper nucleus looks dark due to the high electron density. The extra-nuclear rod (enr) stemming from proximal centriole is transformed from round shape into oval shape, elongating to the upper nucleus. In our observation, the axoneme was being formed from distal centriole, and the manchette composed of a number of microtubules is also found around nuclear membrane. In a mid-spermatid, chromatins in the nucleus contract shaping fine threads, and the manchette is also observed around nuclear membrane. Especially, the spherical acrosome is transformed into long oval one which is tinged with a number of horizontal stripes and has the middle electron density. In a late-spermatid, chromatins in the nucleus contract thick and short. Furthermore, the mitochondrial sleeve, in which the axoneme is surrounded with mitochondria, is observed at middle piece. The axoneme has a typical structure of 9+2 and around it, 9 coarse fibers are observed. Also in the acrosome cavity of mature sperm, horizontal striation is found. However, regularly spaced processes are peculiarly observed in there. A sperm is about 390 fm long, whose head is bent a little like a banana while the acrosome region is helical. In the middle piece of sperm, $11\sim12$ mitochondria are surrounding coarse fibers that reach the main piece of tail, while nothing but 9+2 structured axoneme is found in the end piece.

• Food Science and Industry
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• v.50 no.2
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• pp.37-51
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• 2017

Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

• Applied Microscopy
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• v.31 no.4
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• pp.333-345
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• 2001

The mature sperms of three species of cephalopods (Octopus minar, Octopus ocellatus, Todarodes pacificus) were observed by electron microscopy. The results obtained are as follows: The sperm lengths of Octopus minor and Octopus ocellatus of octopods are long and they are about $390{\mu}m$ and $125\sim130{\mu}m$, respectively, but the sperm length of Todarodes pacificus is short and about $35{\mu}m$. The sperm of Octopus minor has a helical acrosome and a head bent a little like a banana while Octopus ocellatus of octopod has a twisted acrosome and a long rod-shaped head. A number of horizontal stripes are observed as a periodic structure in their subacrosome cavities and dense plugs are formed in the cavities of their heads. On the other hand, the acrosome of Todarodes pacificus is circular cap-shaped, and its head is long and oval. It is notable that two small cavities were observed in its basal acrosome. Juxtanuclear acrosomal materials of high electron density filled the subacrosomal cavity. In the middle piece of mature sperms of Octopus minor and Octopus ocellatus, the mitochondria form the mitochondrial sleeve, but the numbers of mitochondria differ between the species so that they are $11\sim12$ and $8\sim9$, respectively. Meanwhile, in the middle piece of mature sperms of Todarodes pacificus, the mitochondria are separated from the axoneme, forming a mitochondrial spur in which $10\sim13$ mitochondria and some electron dense materials concentrate. The axoneme of Octopus minor, Octopus ocellatus and Todarodes pacificus are of 9+2 type in common, surrounded by 9 coarse fibres. A number of glycogen were observed only in the axoneme of Todarodes pacificus. The coarse fibres were found as far as the main piece of sperm tail in Octopks minor and Todarodes pacificus, while to the end piece of sperm tail in Octopus ocellatus.