• 대한예방의학회:학술대회논문집
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• 1998.10b
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• pp.48-49
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• 1998

• Journal of the Korean Society of Visualization
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• v.21 no.2
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• pp.14-23
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• 2023

The pressure difference across stenotic blood vessels is a commonly used clinical metric for diagnosing many cardiovascular diseases. At present, most clinical pressure measurements rely solely on invasive catheterization. In this study, we propose a novel method for non-invasive pressure estimation using the incompressible Navier-Stokes equations and a 3D multi-path integration approach. We verify spatio-temporal convergence on an in-silico dataset of a cylindrical straight pipe phantom with steady and pulsatile flow fields. We then evaluate the proposed method on an in vitro dataset of reconstructed control, pre-operative, and post-operative carotid artery cases acquired from 4D flow MRI. The performance of our method is compared to existing approaches based on the pressure Poisson equation and work-energy relative pressure. The results demonstrate the proposed method's high accuracy, robustness to spatio-temporal subsampling, and reduced sensitivity to noise, highlighting its great potential for non-invasive pressure estimation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1112-1117
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• 2012

In this study, the effects of a rice diet and bread diet on plasma triglyceride, insulin and ghrelin levels during low-intensity endurance exercise and recovery were investigated. Ten male students randomly received 2 different treatments: the rice diet and bread diet. On the first day, the participants performed 2 hours of treadmill running with 6% uphill at 50% $VO_{2max}$ after breakfast and then each consumed lunch and dinner. Blood samples were drawn 120 min before exercise and, right before exercise and, 60 min and 120 min after the start of exercise. On the second day, blood samples were drawn prior to breakfast, immediately after breakfast and, 60 min, 120 min, and 180 min after breakfast with no exercise treatment. Plasma triglyceride, ghrelin, glucose, and insulin levels were not significantly different between the two treatment groups on the first day. In addition, there was no difference in the carbohydrate and fat oxidation rate between the two treatments groups. However, plasma triglyceride levels in subjects that received the rice diet were significantly reduced by 14% when compared to subjects that received the bread diet at 180 min after consuming the breakfast diet on the second day. Ghrelin levels were significantly higher for subjects that received the rice diet than subjects that were given the bread diet. However, insulin in participants that consumed the rice diet was significantly lower than those that received the bread diet at 60 min and 120 min after consumption of the breakfast diet on the second day. Glucose levels in the subjects that were given the rice diet were significantly reduced by 10.3% when compared with participants that received the bread diet at 60 min. Therefore, the results of the study showed that a rice diet may be more effective in preventing cardiovascular diseases than a bread diet when combined with exercise.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.