• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.184-190
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• 2015

We evaluated the effects of three common cabbage cooking methods (blanching, steaming and microwaving) on glucosinolate and S-methylmethionine (SMM) content and total antioxidant capacity of cabbage leaves. We detected four glucosinolates, including glucoraphanin, sinigrin, glucobrassicin, and 4-methoxyglucobrassicin, by high-pressure liquid chromatography (HPLC). Cabbage contained high levels of SMM (192.85 mg/100 g dry weight), compared to other cruciferous vegetables. Blanching cabbage leaves for one to ten minutes decreased glucosinolate and SMM levels, whereas microwaving or steaming cabbage for 5-10 min preserved glucosinolate and SMM levels. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of cooked cabbage generally decreased as cooking time increased, but microwave cooking had a smaller negative effect on antioxidant activities than blanching or steaming. This study demonstrates that some domestic cooking methods, such as microwaving and steaming, can increase the bioaccessibility of glucosinolates and SMM, highlighting the positive role of cooking on the nutritional qualities of cabbage.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.209-216
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• 2004

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. $\alpha$ value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthin contents of mashed red pepper treated with vitamin C were decreased 1.8% after 180 days of frozen storage. This decrease was the least, showing that addition of vitamin C helped retaining capsanthin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder ore decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dihycrocapsaicin during frozen storage. Generally capsaicin and dihydrocapsaicin in the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after masking and blanching was 12.0 mg/100g, compared with 44.0 mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9% compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red lopper.

• Korean Journal of Medicinal Crop Science
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• v.8 no.4
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• pp.362-372
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• 2000

This study was conducted to obtain the basic information on the production of high yield and qualitied yam in Andong, major yam-producing district, in Kyongbuk province, using three major Yam cultivars, such as Danma, Jangma and Alata (round type). Alata showed the longest tuber width while Jangma showed the longest tube length. Danma showed the highest tube yield at 2,123 kg/10a. Tubes of Alata had higher dry ratio than those of other cultivars, suggesting that Alata could be used as good processing materials. Characteristics of top parts, such as vine length, leaf number, and lateral vine number showed typical sigmoid curves. Tuber characteristics such as length, width and fresh weight of tuber were linearly increased as the growth period was progressed. Relative growth rate (RGR) for new tuber and stem reached the highest value at 86 DAT (days after transplanting). There were similar tendencies among the cultivars in net assimilation rate (NAR). The highest crop growth rate (CGR) was appeared at 156 DAT regardless of cultivars. In the changes of leaf area ratio (LAR), there were significant differences among three cultivars. LAR were decreased at 86, 106 and 136 DAT for Alata, Danma and Jangma, respectively. However, specific leaf weight (SLW) was greatly increased at 176 DAT, and leaf area index (LAI) was decreased at 156 DAT in all cultivars.

• Korean Journal of Medicinal Crop Science
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• v.15 no.6
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• pp.398-404
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• 2007

This study was performed to investigate the enhancement of anticancer activities and immuno modulatary activities from R. coreanus. by ultra high pressure extracts process. The cytotoxicity on human kidney cell (HEK293) was showed below 19.5% in adding 1.0 $mg/m{\ell}$ concentration. The anticancer activity was increased over 10% by high pressure processing in AGS and A549 cells. The immune cell growth using human immune B and T cells was improved by the high pressure extracts of Rubus coreanus in adding 1.0 $mg/m{\ell}$ concentration. The secretion of two kinds of cytokine, the IL-6 and $TNF-{\alpha}$ from human immune B and T cells were also enhanced in adding extracts by high pressure process of R. coreanus. The ultra high pressure extraction technique showed high efficiency in extracting of bioactive compound. The ultra high pressure technique could be used combined with other technique to improve the extracting rate and extracting efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.496-501
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• 2009

This study was carried out to investigate physiological functionalities of tea prepared by various thermal processing methods from Ixeris dentata root in order to elevate utilization of Ixeris dentata root as food. These methods included natural drying (ND), hot-air drying (HAD, $75^{\circ}C$), hot-air drying after steam (HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying (RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Physiological functionalities of tea prepared by ND, HAD, HADS, and RHAD were measured as hot-water extracts and each tea was extracted by 100 mL water on 1 g dried Ixeris dentata root powder. Electron donating abilities were the highest in HADS treatment at 98%. SOD-like activities were the highest in RHAD at 35.61%. Both ACE and tyrosinase inhibitory activities were the highest on ND treatment at 52.34% and 44.60%, respectively. Nitrite scavenging abilities of all treatment were the highest at pH 1.2 and the highest activity among them was on RHAD treatment at 50.5%.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1207-1220
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• 2009

Through the study on the constitution-favored food by each constitution, we can draw below conclusions : The number of food that corresponds to that on more than 3 literatures showed over 40 for lesser yang person, greater yin person and lesser yin person, however, the number for greater yang person only appeared about 20, half of the number for the others. This is considered to have resulted from the not-enough studies on greater yang person for its rarity. When looking into the portion of the constitution-favored food for each constitution, the portion of cereals, bulbous plants and beans takes 27% (average 16.4% in the constitution-favored food)for greater yin person-favored food, the portion of vegetables and mushroom shares 29%(average 23.6% in the constitution-favored food) for lesser yin person, while the portion of fish, shellfish and other sea-food shows an average 25%, almost same figure for greater yang person, lesser yang person and lesser yin person, but its portion for greater yin person comes up the lowest figure at 16.2%. The portion of fruit shows relatively bigger figure in the constitution-favored food for lesser yang person and greater yin person, while smaller for greater yang person and lesser yin person. Meat, milk and milk products, eggs, oil and fats, condiments and flavors are not found in the greater yang person-favored food. When classifying the constitution-favored food by 4-Chi, the cold-natured food which favorers for lesser yang person shows a major portion, and when classifying it by 5 tastes, the sweety food becomes major, further, when classifying it by the benefited organ, the food benefiting to spleen and stomach, the lesser yin person favored food, appears prevalent. Above conclusion, based on approximately 300 kinds of food which are classified as constitutional food on literatures, suggests the necessity of a steady study and requires us to develop new constitutional food with the contemporary technology of food-processing and to determine the constitutional suitability on the newly introduced food which is increasing its numbers through importation due to frequent oversea trading.

• The KIPS Transactions:PartC
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• v.16C no.2
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• pp.245-256
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• 2009

Pastry overlay network is one of structured P2Ps using DHT(Distributed Hash Table). To reduce the number of messages among nodes, Rosary and LAR have been proposed by exploiting spatial locality and caching, respectively, in the Pastry. Rosary consists of Inter-Pastry and Intra-Pastry. A root node is assigned as a representative in each Intra-Pastry and it has the responsibility of Inter-Pastry and Intra-Pastry routing. Therefore, Rosary has several disadvantages; 1) low fault tolerance in case of root node failure 2) routing hop count increases because of the use of root nodes compared to the existing structured P2Ps, and 3) the communication load is concentrated in some specific areas. LAR has inefficient problems in that caching is not distributed among nodes in Intra-Pastry and caching is used by only nodes in the Intra-Pastry. In this paper, we propose an improved Pastry called Doughnut to overcome the above problems of Rosary and LAR. By dividing nodes with the local characteristics, the Doughnut consists of Inter-Pastry and Intra-Pastry, and all nodes have the responsibility of Inter-Pastry and Intra-Pastry routing. This results in that all nodes perform the role of the existing root node. This solves the problems of the reducing of fault-tolerance, the increasing of routing hop count, and the not-distributed communication load. Also Doughnut can use cache effectively because it guarantees the even cache distribution in local(Intra-Pastry) and the cache contents in local can be used in the other local. The proposed algorithm is implemented using simulator and the experimental results show the effectiveness of the proposed method compared to the existing method.

• KIPS Transactions on Software and Data Engineering
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• v.7 no.4
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• pp.145-152
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• 2018

In electronic textbooks (or e-Textbooks) the traditional paper-based textbooks are enriched with multimedia contents and new features such as interactive multimedia-based simulation, interactive quizzes, and content sharing. It has been envisioned that e-Textbooks will gradually replace the traditional paper-based textbooks in classrooms in the near future. HTML5 is an emerging and promising standard that enables web applications (or apps) to incorporate rich multimedia contents such as video clips, flash movies and simulation-based demonstration, as well as to provide cross-platform functionality which allows the apps to run on a diverse range of platforms. To support rich multimedia contents and cross-platform functionality, with respect to HTML5, this paper presents the new features, compares the current trend of mobile apps (e.g., native, web-based and hybrid apps) for e-Textbook development. In order to investigate the suitability of these three development approaches for e-Textbooks, we present a case study on our recent work in developing e-Textbooks using HTML5 and JavaScript, as well as analyses the challenges associated with HTML5 features (e.g, compatibility with web browsers) for developing e-Textbooks.

• Journal of Sensor Science and Technology
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• v.5 no.3
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• pp.101-108
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• 1996

The silicon $p^{+}-n$ junction diodes were fabricated. The fabricated wafers were treated by single or double annealing steps. Single annealing process was performed by diffusion of either Au or Pt into the wafer under the oxygen or nitrogen ambient at $800{\sim}1010^{\circ}C$. Second annealing step involved additional annealing of the single annealed wafer under the oxygen ambient at $800{\sim}1010^{\circ}C$ for one hour. Electrical characteristics of the diodes were investigated to evaluate the effect of the annealing treatments. In the case of single annealing under nitrogen ambient at $1010^{\circ}C$ for one hour, the amount of leakage current of Pt diffused diode was 75 times larger than that of Au diffused one. The optimum processing condition to achieve high speed silicon $p^{+}-n$ junction diodes from this study was obtained when Pt diffused wafer(treated under the nitrogen ambient at $1010^{\circ}C$ for one hour) was secondly annealed in an oxygen ambient at $800^{\circ}C$ for one hour. The resulting leakage current of two step annealed diodes were remarkably reduced to 1/1100 of the single annealed one. The diode characteristics such as recovery time, breakdown voltage, leakage current, and forward voltage were 4ns, 138V, 1.72nA, and 1V, respectively.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.817-830
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• 2009

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.