• 대한치주과학회:학술대회논문집
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• 2005.11a
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• pp.161-162
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• 2005

• 대한치주과학회:학술대회논문집
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• 2004.11a
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• pp.144-145
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• 2004

• 대한치주과학회:학술대회논문집
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• 2007.11a
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• pp.136-137
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• 2007

• 대한치주과학회:학술대회논문집
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• 2001.12a
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• pp.81-82
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• 2001

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.145-146
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• 2001

Despite a variety of development in fish farming during the last decades, fish diseases by bacteria, virus, and parasites are still major problems in aquaculture. Aquaculture of Hounder fish is widely performed around Korea as well as Jeju island, due to relatively stable seed production, short farming period, and a higher value in market. However, intensive feeding and environmental pollution in aquacutural farm act as a great limiting factor in economic aspect. (omitted)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.147-148
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• 2001

Many people living in Asia countries, particularly Korea, Japan and China, have consumed very widely fresh seafood products, such as shrimps, oysters, mussels and other marine invertebrates and fishes, without any heating or cooking. A variety of Vibrio spp., including V. parahaemolyticus, V. cholera. V. vulnificus, and V. fluvialis, lives in these seafoods and cause great problems associated with human disease. A strong antimicrobial agent to effectively inhibit the growth of these pathogenic bacteria in in vivo or in vitro is urgently need for preventing fish and human diseases. (omitted)

• 대한치주과학회:학술대회논문집
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• 2003.11a
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• pp.104-105
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• 2003

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1134-1139
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• 1998

Quality changes of filter-sterilized Yakju were examined by filtration of Yakju through membranes followed by storing at $25^{\circ}C$ for 50 days. To evaluate quality changes of filter-sterilized Yakju, pH, titratable acidity, turbidity, and viable cell numbers of total bacteria, lactic acid bacteria, and yeast were measured. Titratable acidity, turbidity and viable cell numbers of non-sterilized Yakju increased, but pH profile decreased during the storage. In filter-sterilized Yakju, titratable acidity and turbidity did not change, while viable cells of total bacteria, lactic acid bacteria, and yeast were not detected during the storage. Addition of chitosan at the concentration of 0.1% (w/v) decreased the viable cell numbers significantly showing similar pH and titratable acidity profiles with non-sterilized Yakju.

• Membrane Journal
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• v.15 no.4
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• pp.255-271
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• 2005

polymer/layered silicate nanocomposite (PLSNs) is new type of materials, based on clays usually rendered hydrophobic through ionic exchange of the sodium interlayer cation with an onium cation. It could be prepared via various synthetic routes comprising exfoliation adsorption, in situ intercalative polymerization and melt intercalation. The whole range of polymer is used, i.e. thermoplastics, thermosets and elastomers as a matrix. Two types of structure may be obtained, namely intercalated nanocomposites where the polymer chains are sandwiched in between silicate layers and exfolicate nanocomposites where the separated, individual silicate layers are more or less uniformly dispersed in the polymer matrix. This new family of materials exhibits enhanced properties at very low filer level, usually inferior to 5wt$\%$, such as increased mechanical properties, increase in thermal stability and gas barrier properties and good flame retardancy. Gas permeability through the PLSNs films decreased due to increased tortuosity made by intercalation or exfoliation of clay in polymer.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.321-328
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• 2004

Raw mulberry (Morus spp.) juice was prepared by minimal processing using several filter aids, fining agents, and clarifying enzymes, followed by filtration, centrifugation, and membrane filtration. Control of browning in minimally processed mulberry juices by anti-browning agents, sodium hydrosulfite, L-ascorbic acid, citric acid, and NaCl, was investigated using quantitative measurements of color changes during storage. Clarification of mulberry juice was improved by adding several filter aids, fining agents, and enzymes, followed by filtration and centrifugation. Several fining agents, including chitosan, chitin, PVPP, gelatin, and casein at a concentration of 1%, and combination of ultrafiltration and centrifugation at 8,000 rpm were not suitable for clarification of juice owing to strong adsorption of anthocyanin pigment. Combination of $0.01\;{\mu}m$ membrane filtration and centrifugation at 8,000 rpm was effective for clarification of mulberry juice. Browning of minimally processed mulberry juice was inhibited significantly by adding 200 ppm sodium hydrosulfite, and 0.1% L-ascorbic acid (L-AsA) and 0,1% citric acid (CA) also showed considerable browning inhibition. Combination of L-AsA and CA, which was moderately effective for browning inhibition of juice, may be useful as a sulfite alternative for mulberry juice. Optimum sugar ($^{\circ}Brix$)/acid ratio and commercial sterilization of minimally processed mulberry juice were approximately 40 and 10 min at $85-90^{\circ}C$, respectively.