• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.148.2-149
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• 2003

고사리(Pteridium aquilinum)는 참고사리과에 속하는 다년생 양치식물로서 온대지방과 열대지방에 널리 분포되어 있으며 이른봄부터 늦가을까지 산야에 생육되며 북극 남아프리카 지역을 제외한 전세계에 광범위하게 자생하고 있다. 고사리는 봄철에 어린싹을 삶아 물에 담구었다가 먹거나 건조시켜 저장해서 이용하는데 현재 유통되고 있는 건고사리는 수확, 건조 및 저장 중에 비위생적인 관리 등에 의해 미생물의 증식 및 해충의 발생 등으로 품질이 크게 저하되어 저장상 많은 어려움을 안고 있다. 방사선에 의한 식품 저장은 이미 그 건전성과 경제적 타당성이 인정되어 세계 여러나라에서 실용화되고 있으며 특히 건조 채소류의 살균, 살충을 위한 방사선의 이용은 제품의 재수화성을 증가시킨다는 보고도 있다. 따라서, 본 실험에서는 국내에서 소비량이 비교적 많은 건고사리에 Co-60 감마선을 조사하여 건고사리 조리전 필수 조리조작인 불림조작 조건에 따른 복원력 및 물리적 특성을 분석하였다. 건고사리에 조사선량을 0, 3, 5, 7kGy로 달리 하여 조사하였고 침지온도, 침지 시간에 따른 수분함량, 부피, 수화 복원력, 색상, 조직감을 측정하였다. 실험결과, 조사선량이 높을수록 부피 증가율, 수화 복원력은 대조구에 비해 유의적으로 증가하였다. 조직감 중 경도는 침지온도, 시간 및 조사선량이 증가할수록 감소하여, 건고사리를 불리기 위해 드는 시간이 단축되어 에너지 절감의 효과가 있는 것으로 파악되었다.

• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.209-214
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• 2006

Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at $20^{\circ}C$ for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.345-345
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• 1994

BBB opening 에 의란 수용성 약물 및 지용성 약물의 뇌혈관 투과 패턴을 알아보기 위해 모델약물로서 수용성 약물인 $^{99}$Tc-DTPA, 지용성 약물인 Pherlytoin을 선택하여 뇌혈관 투과성(PA)의 증가율을 검토하고자 하였다. 랫트의 좌측 외경동맥(left external carotid artery)에 혈류의 역방향으로 PE-50 catheter를 분지점에서 1-2mm 전까지 삽입하고, 1.6 molal L-(+)-arabinosg 고장액 (1580 mOsm)을 0. 12ml/sec의 일정한 속도로 30초간 infusion 한 후. $^{99}$Tc-DTPA 혹은 phenytoin 약물 용액을 대뢰정맥으로 주사하고, 대뢰동맥으로부터 약물 투여전 및 투여후 10, 30초, 1, 1.5, 2, 3. 4, 5. 7, 10분 간격으르 혈액을 채취하였으며. 마지막 채혈후 즉시 단두하여 뇌조직을 취하였다. 채취한 뇌를 좌, 우반구 및 각 부위별로 분리하고 감마 카운터와 HPLC를 이용하여 뇌증농도를 정량하였다. 또한 뇌 실질 조직내 약물량을 구하기 위해 뇌 혈관내에 존재하는 약물양을 보정하였는데, 이때 계산에 필요한 뇌증 혈액부피의 측정은 $^{99}$Tc-albumin을 이용하여 구하였다.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.1
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• pp.15-28
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• 2019

This study aimed to select the media for water flooding culture of Pinus thunbergii Parl., Juniperus chinensis L. var. sargentii Henry, Osmanthus fragrans Lour., and Chaenomeles japonica Lindl. ex Spach planting into quartz Porphyry and Hydroball. The survival rate of Pinus thunbergii Parl. and Chaenomeles japonica Lindl. ex Spach in hydroball 80%+quartz porphyry 20% was 100%, also the ratio of Juniperus chinensis L. var. sargentii Henry and Osmanthus fragrans Lour. in hydroball 20%+quartz porphyry 80% was 100% and 80%. However survival rate of full water and decomposed granite was less than 80% in Pinus thunbergii Parl., Juniperus chinensis L. var. sargentii Henry, and Chaenomeles japonica Lindl. ex Spach and thee rate of Osmanthus fragrans Lour was less than 50%. The increasing rate of fresh weight for Pinus thunbergii Parl. and Chaenomeles japonica Lindl. ex Spach in hydroball 80%+quartz porphyry 20% was 58.6% and 15.8% which was higher than others, and the fresh weight was increased as increasing the content of hydrobol. However the fresh weight of Juniperus chinensis L. var. sargentii Henry and Osmanthus fragrans Lour. in hydroball 20%+quartz porphyry 80% was 71.4% and 59.7% which was higher than others, and the fresh weight was increased as increasing the content of quartz porphyry. The increasing rate of fresh weight of decomposed granite as control was the lowest by 32.7%, 48.0%, 33.3% and 7.0%, respectively in Pinus thunbergii Parl., Juniperus chinensis L. var. sargentii Henry, Osmanthus fragrans Lour., and Chaenomeles japonica Lindl. ex Spach. Therefore the survival rate and fresh weight was lower at water and decomposed granite. However the survival rate and increasing fresh weight of Pinus thunbergii Parl. and Chaenomeles japonica Lindl. ex Spach was higher as increasing the rate of hydrobol. And the survival rate and fresh weight of Juniperus chinensis L. var. sargentii Henry and Osmanthus fragrans Lour was higher as increasing the rate of quartz porphyry.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.761-766
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• 2008

The effects of various enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads were studied. Four different enzymes [fungal ${\alpha}$-amylase (AMYL), maltogenic bacterial ${\alpha}$-amylase (NMYL), glucose oxidases (GO), and xylanase+hemicellulases (PTP)] and four emulsifiers [sorbitan monostearate (SMS), glycerol monostearate (GMS), sodium stearoyl lactylate (SSL), and glycerol ester+propylene glycol ester+sucrose ester+sorbitan ester (SP)] were supplemented to rice dough. The addition of AMYL, GO, and GO+AMYL increased loaf volume of rice breads. The highest loaf volume was observed in rice bread supplemented with AMYL. Rice breads supplemented with enzymes firmed at lower rates during storage, and AMYL, NMYL, and GO considerably decreased crumb hardness of rice breads, exhibiting a significant antistaling effect. The addition of emulsifiers produced rice breads with better specific loaf volume and crumb texture, and continuously retarded crumb hardness of rice breads during storage. Especially, rice bread supplemented with SSL demonstrated the highest loaf volume and the lowest crumb hardness during storage.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.283-288
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• 2007

The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.