• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.345-348
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• 2004

Dried cabbage, spinach, carrot, mugwort and yam were irradiated at 1, 5 and 10 kGy using a $^{60}Co$ irradiator at room temperature. Effects of irradiation dose and storage time on irradiated dried vegetables were investigated through electron spin resonance (ESR) spectroscopy. Strong positive correlation coefficients ($R^{2}=0.9698-0.9915$) were obtained between irradiation dose and corresponding ESR signal intensity. ESR signal of mugwort was most stable at 9 weeks storage, followed by carrot, yam, and spinach, whereas that ESR signal of cabbage was not distinguishable.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.11a
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• pp.129-130
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• 2008

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2009.10a
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• pp.174-175
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• 2009

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.05a
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• pp.911-912
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• 2012

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.10a
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• pp.190.1-190
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• 1976

맥주의 한sod 혼탁방지용으로 널리 사용되고 있는 papain을 미생물 효소로써 대치할 목적으로 토양에서 분리한 148주의 균주가운데서 Bacillus 속이라고 추정되는 한 균주를 선택하여 효소를 생산하였다. 이 효소는 제탁 능력에 있어서 시판의 protesal에 비등하며 저장시에는 pH7-8, 온도 $35^{\circ}C$ 이하에서 안정성이 확인되어 충분히 실용가치가 있는 것으로 본다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.735-736
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• 2009

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.151-152
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• 2009

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.10a
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• pp.303-304
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• 2009

• Proceedings of the Korean Fiber Society Conference
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• 1998.10a
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• pp.303-306
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• 1998

시트형태의 지오멤브레인은 차수를 목적으로 최근 널리 사용되고 있으며 폐기물 매립장에 적용하기 위한 지오멤브레인은 생산된 후 저장, 이동, 시공 및 시공 후의 다양한 메카니즘에 의해 재료의 표면에 결함이 발생하게 된다 이러한 결함은 지오멤브레인의 역학적 강도의 감소를 초래하여 재료의 파괴를 유도하고 결국은 시스템의 안정성에 문제를 일으킨다. (중략)

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1030-1035
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• 2002

Despite health benefits derived from fish oil, polyunsaturated fatty acids (PUFAs) contained in fish oil are susceptible to lipid oxidation. To determine the optimum condition for maintaining good quality cooked fish during storage, mackerels were broiled with salt or soysauce condiments, and the lipid oxidation during 12 days of storage at refrigerated condition was measured. Peroxide value of broiled mackerel group with salt significantly increased after immediate cooking and maintained higher value throughout the storage period compare to the soysauce-added group, but showed similar value to the control group. Conjugated diene content in the soysauce-group was lower than the control and salt-added groups. Malondialdehyde content of broiled mackerel increased twofold and showed similar values in soysauce-added and the control groups during storage, whereas increased in the salt-added group significantly. Fatty acid compositions of the three mackerel groups changed after cooking, whereas that of the control group was almost stable during storage. In comparison with raw mackerel, the ratio of PUFA and saturated fatty acids decreased significantly, and the content of n-3 family fatty acid decreased from 25.53 to 20.63% in salted broiled mackerel. Soysauce group showed no reduction of PUFA with increasing storage time and showed the highest ratio of n-3/n-6 among the three groups at 10 days storage. Results reveal soysauce condiment protects against lipid peroxidation of broiled mackerel. Maillard reaction products (MRPs) found in soysauce might be responsible for the inhibitory effect and is a good condiment for extending storage life of cooked fish containing high amount of PUFA.