• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.1
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• pp.53-58
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• 2017

FRP Hybrid Bar, composed of an embedded steel and the coated composites with epoxy and glass fiber, is an effective construction material with tension-hardening performance and lightweight. The epoxy exposed to UV(Ultra Violet Rays) and FT(Freezing and Thawing) action easily shows a surface deterioration, which can cause degradation of bonding strength between inside-steel and outside-concrete. In the present work, surface inspection for 3 different samples of normal steel, FRP Hybrid Bar before UV, and FRP Hybrid Bar after UV test was performed, then concrete samples with 3 reinforcement types were prepared for accelerated FT test. Through visual inspection on 3 typed reinforcement, no significant deterioration like chalking was evaluated. The results from FT test to 120 and 180 cycles showed FRP Hybrid Bar exposed to UV test has higher bonding strength than normal steel by 106.3% due to enlarged bond area by silica coating. The 3 cases showed a similar bond strength tendency with increasing FT cycles, however a relatively big deviations of bond strength were evaluated in FRP Hybrid Bar after UV test due to loss of silica coating.

• Korean Journal of Organic Agriculture
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• v.24 no.1
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• pp.87-98
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• 2016

Qualitiy characteristics such as moisture content, pH, acidity, sugar content, salinity, appearance, flavor, taste, color and overall acceptance of apple Jangachi cured with different traditional Korean sauces (Kochujang, Doenjang, Kanjang) were investigated during storage time. The initial moisture content of the apple Jangachi was an average of 14.97%. But after curing with the three sauces (Kochujang, Doenjang, and Kanjaing) moisture content increased to 27~28%, 41~4% and 56~58%, respectively. The pH was 4.84-5.42 regardless of sauce. Total acidity increased from 0.4%, 0.34%, 0.34% to 1.14%, 0.60%, 0.67%. respectively. But acidity decreased after 10 days. Sugar content of apple jangachi decreased throughout the aging time regardless of sauce type. Salinity of apple Jangachi increased to a certain level during storage time regardless of sauce type. Apple Jangachi softened during storage as they increased in moisture content. All sensory characteristics of Kocuhjang apples showed a higher score than Doenjang and Kanjang. Overall, Kocuhjang seems most appropriate for curing apple Jangachi.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.105-112
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• 2020

As sprout vegetables of interest growing, its maintaining the quality of the technology was needed to solve the problem of increasing growth and maintain quality after harvest. This experiment proved that the quality of radish sprout vegetable was affected by CO₂ treatment during cultivation. Thus, the effect of CO₂ treatment during cultivation on postharvest quality of radish sprout vegetable was investigated in terms of the quality changes in weight loss, gas partial pressure, SPAD, hue angle external appearance during storage at polypropylene film (thickness 30 ㎛) at 10℃. CO₂ treatment used the way to gas with 700 ppm or carbonated water with 700 ppm and 1,400 ppm. The study revealed that growths on CO₂ treated plant were more than those of non-treatment on stem length. After harvesting, the CO₂ treated plant and control growing little different characteristics on fresh weight, plant length and so on. However, there were no differences between the CO₂ treated plant and control on the Fv/Fm and SOD (superoxide dismutase). In gas partial pressure, the O₂ consumption and CO₂ accumulation of the CO₂ treated plant tended to be more than that of non-treated plant. This study also checked that after packaging, the effects of CO₂ treatment during cultivation on the quality of radish sprout vegetable was not significant. However, there were tended to CO₂ treatments were lower value compared to control on SPAD, hue angle and general appearance. CO₂ treatments of radish sprouting vegetable before harvest were improve growth of stem length, but ones were not improving the maintain of quality on radish sprout vegetable during shelf-life period. The results indicated that CO₂ treatment only affected stem elongation until radish sprout vegetable its growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.970-974
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• 2012

Prunus mume is said to aid in the recovery of fatigue and improvement of liver and stomach functions. To obtain the best benefits of the whole fruit, fresh green Prunus mume was de-seeded and the fruit pulp was vacuum dried. The vacuum-dried pulp was powdered and sieved through a 250 ${\mu}m$ sieve. Then the sieved green Prunus mume powder (GPP) was granulated with water (GPPGW) and with Prunus mume extract (GPPGE) with a fluid bed coater. The physicochemical and sensory properties of GPP, GPPGW, and GPPGE were then evaluated. As a result, the water dispersibility (dispersible time) of GPP, GPPGW, and GPPGE was 21.19 sec, 6.46 sec, and 4.85 sec, respectively. The powder fluency (angle of repose) of GPP, GPPGW, and GPPGE was $11.25^{\circ}$, $8.65^{\circ}$, and $9.52^{\circ}$, respectively. The overall consumer acceptance of GPP, GPPGW, and GPPGE was 3.50, 4.62 and 5.00, respectively. Inconclusion, Prunus mume can be used as granulated whole fruit pulp with good powder fluency and dispersibility.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.333-340
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• 2018

Recently, free-form buildings have been designed with complex shapes due to digitization of the construction industry. Exterior and interior components of free-form buildings have free cross sections and curved shapes. Therefore, structural members with curvature are frequently seen. In the modeling and stability evaluation of these structures, commercial programs using classical finite element analysis are not able to perform rapid shape modeling, resulting in a decrease in productivity. Therefore, in this study, pre- and post-processing modules were developed using a prior study to rapidly model the surface of a free-form building and to automatically generate frame structures that make up the cladding. The developed modules use a subdivision algorithm with spline curves. This algorithm is used to automatically generate analytical elements from the configuration information of NURBS curves. In addition, the deformation after analysis can be viewed more realistically. The modules can quickly construct complex curved surfaces. An analysis model of the frame structure was also automatically generated. Therefore, the modules could contribute to the productivity improvement of free-form building design.

• Science of Emotion and Sensibility
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• v.9 no.2
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• pp.141-150
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• 2006

Since the late 1990s, 'smart clothing' has been developed in a various way to meet the need of users and to help people more friendly interact with computers through its various designs. Recently, various applications of smart clothing concept have been presented by researchers. Among the various applications, smart clothing with a health care system is most likely to gain the highest demand rate in the market. Among them, smart clothing for check-up of health status with its sensors is expected to sell better than other types of smart clothing on the market. Under this circumstance, research and development for this field have been accelerated furthermore. This research institution has invented biometric sensors suitable for the smart clothing, and has developed a design to diagnose various diseases such as cardiac disorder and respiratory diseases. The newly developed smart clothing in this study looks similar to the previous inventions, but people can feel more comfortable in it with its fabric interaction built in it. When people wear it, the health status of the wearers is diagnosed and its signals are transmitted to the connected computer so the result can be easily monitored in real time. This smart clothing is a new kind of clothing as a supporting system for preventing various cardiac disorder and respiratory diseases using its biometric sensor built-in, and is also an archetype to show how smart clothing can work on the market.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.4 s.59
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• pp.209-217
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• 2006

Emulsion is a dispersion system among liquids which are not miscible together. There are numerous cosmetic raw materials which have different physicochemical properties. Therefore, emulsion technology is very useful in cosmetics. With the development of emulsifier, several emulsification technologies have been developed. Since HLB method by Griffin in 1950's, PIT method, gel method, and D-phase methods, etc, have been developed. Recently, the application of natural emulsifier and polymeric emulsifier increases in cosmetics in order to achieve enhanced safety and biocompatibility. Besides nano-emulsion, multiple-emulsion, liquid crystal emulsion, and Pickering emulsion have been developed and applied as means of differentiating appearance and texture of products and achieving enhanced delivery of active ingredients. Meanwhile, the application studies of nano-dispersed structural system such as liposome or cubosome are on progress. Liposome is a bi- or multi-lamella layer dispersion system composed of amhiphilic molecules - phospholipids which are main components of plasma membrane. Cubosome also is a nano-sized dispersion system composed of a specific molecule like glyceryl monoloeate derived from natural products. And it has a cubic bicontinuous structure in water due to its unique molecular structure. Incorporating compounds (active materials) into such nano-particles can increase biocompatibility and delivery efficiency of target compounds. Manufacturing process and application of cosmetic emulsions and nano-particles are briefly introduced in this paper.

• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.188-192
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• 1998

The correlations between growth charateristics and root yield were investigated in 74 peony lines collected from chief producing place in Korea. Among these peony lines, single flower type was 61% and the rest were double type. And pink flower was in majority. Stem length, stem diameter and number of stem per plant were $50{\sim}60cm$, $7{\sim}8mm$ and $5{\sim}6$, respectively. Generally, disease tolerance and root yield were better in single flower type peonies than double type. Among single flower type peonies, the correlation coefficients between each characteristics and root yield were as follows : number of stem $(0.676^{**})$, number of roots $(0.646^{**})$, stem length $(0.617^{**})$, root diameter $(0.590^{**})$ and root length $(0.443^{**})$. Correlation between root yield and paeoniflorin content was highly significant $(0.383^{**})$ among single flower type peonies and significant $(-0.382^*)$ among double flower type peonies. Correlation between stem diameter and root yield was not significant (0.066).