• Food Science and Preservation
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• v.19 no.4
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• pp.510-518
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• 2012

In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter's color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of $20^{\circ}C$. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.664-673
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• 2021

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On 14 d of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Safety and Health at Work
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• v.8 no.1
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• pp.99-104
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• 2017

Background: Workers laboring in steel industries in tropical settings with high ambient temperatures are subjected to thermally stressful environments that can create well-known risks of heat-related illnesses and limit workers' productivity. Methods: A cross-sectional study undertaken in a steel industry in a city nicknamed "Steel City" in Southern India assessed thermal stress by wet bulb globe temperature (WBGT) and level of dehydration from urine color and urine specific gravity. A structured questionnaire captured self-reported heat-related health symptoms of workers. Results: Some 90% WBGT measurements were higher than recommended threshold limit values ($27.2-41.7^{\circ}C$) for heavy and moderate workloads and radiational heat from processes were very high in blooming-mill/coke-oven ($67.6^{\circ}C$ globe temperature). Widespread heat-related health concerns were prevalent among workers, including excessive sweating, fatigue, and tiredness reported by 50% workers. Productivity loss was significantly reported high in workers with direct heat exposures compared to those with indirect heat exposures ($x^2=26.1258$, degrees of freedom = 1, p < 0.001). Change in urine color was 7.4 times higher among workers exposed to WBGTs above threshold limit values (TLVs). Conclusion: Preliminary evidence shows that high heat exposures and heavy workload adversely affect the workers' health and reduce their work capacities. Health and productivity risks in developing tropical country work settings can be further aggravated by the predicted temperature rise due to climate change, without appropriate interventions. Apart from industries enhancing welfare facilities and designing control interventions, further physiological studies with a seasonal approach and interventional studies are needed to strengthen evidence for developing comprehensive policies to protect workers employed in high heat industries.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.306-311
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• 2000

Lipid and cholesterol were extracted from beef and pork by the supercritical carbon dioxide $(SC-CO_2)$ for the manufacturing of low-lipid and low-cholesterol sausage. The ranges of extraction temperature and pressure were from 35 to $55^{\circ}C$ and from 103 to 375 bar, respectively. $SC-CO_2$ extraction yield of beef lipid increased as extraction pressure increased and/or extraction temperature decreased, while extraction temperature was more influential on the cholesterol extraction than pressure condition. When lipid and cholesterol of freeze-dried beef with varied moisture contents were extracted, their solubilities increased as the moisture content reduced. The extraction of lipid and cholesterol from pork was shown the same tendency as the beef. The chunk type of beef shape was more suitable for the lipid and cholesterol extraction than the powder type of beef. The color of meat after $SC-CO_2$ extraction was lighter than the raw freeze dried meat because of the extraction of color pigments. After $SC-CO_2$ extraction, beef and pork were rehydrated and mixed with raw beef and pork containing lipid and cholesterol. Their mixing ratio up to 50 : 50 did not affect physical properties of the sausage compared with the control sausage.

• Korean Chemical Engineering Research
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• v.57 no.1
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• pp.22-27
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• 2019

Nail polish is used to decorate nail beautifully however, it contains lots of toxic materials. Generally, Nail polish consists of film-forming agent, colorant, solvent, surfactant and stabilizer. In this study, to replace toxic chemicals to low irritative, eco-friendly ingredients, we prepared 4 kinds of nail polish and tested safety, stability and performance. Nail polish including shellac/gelatin showed best performance in water-resistance, friability and drying time. When cell toxicity test is done by MTT assay, shellac-gelatin nail polish showed over 70% cell viability at $1,000{\mu}g/mL$ whereas control nail polish in market showed 50% cell viability. At 4 weeks temperature stability test, color was stable at low temperature however it needs formulation improvement at higher temperature.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.465-471
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• 2009

To prevent the explosive spalling of the high strength concrete and control the rise of temperature in the steel rebar during fire, a fiber cocktail method has been proposed simultaneously with the use of polypropylene and steel fiber. After applying the fiber cocktail (polypropylene and steel fibers) into the mixture of high strength concrete with a compressive strength of between 40 and 100 MPa and evaluating the thermal properties at elevated temperatures, the fire test was carried out on structural members in order to evaluate the fire resistance performance. Two column specimens were exposed to the fire without loading for 180 minutes based on the standard curve of ISO-834. No explosive spalling has been observed and the original color of specimen surface was changed to light pinkish grey. The inner temperature of concrete dropped rapidly starting from 60mm deep. After 60 minutes of exposure to the fire, the temperature gradient of fiber cocktail reinforced high strength concrete was measured as 2.2oC/mm, which is approximately 5 times less than that of normal concrete. The final temperatures of steel rebar after 180 minutes of fire test resulted in 488.0oC for corner rebar, 350.9oC for center rebar, and 419.5oC for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 137.1oC The tendency of temperature rise in concrete and steel rebar changed between 100oC and 150oC The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.

• Food Science and Preservation
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• v.31 no.2
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• pp.210-217
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• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.12 s.148
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• pp.1608-1618
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• 2005

The purpose of this investigation was to investigate the degradation products of the dye component extracted from madder dyed fabrics using the GC-MS analysis and to evaluate the change of color due to degradation treatment. Four different degradation protocols were used in this study,; refrigeration at $7^{\circ}C$ (LT), room temperature (RT), oven treatment at $100^{\circ}C$ (OV), and $H_2O_2/UV(PER)$ method. Degradation times for each thermal system were 6 hour, 24 hour, 48 hour, 1 week, 2 week, 4 week. Alizarin was detected from the control and degraded samples of both alizarin dyed and madder dyed fabrics. Benzoic acid, 2, 4-di-tert-butylphenol, phthalic anhydride were detected as the degradation products for both alizarin dyed and madder dyed fabrics. The result suggest that these products can be used as the fingerprints of GC-MS analysis for the identification of madder dye in archaeological textiles. Both alizarin dyed and madder dyed samples became less red and less yellow after degradation. In the PER degradation system madder dyed sample showed the greatest color difference even after 1 week of degradation treatment. Further research is necessary for investigating the color change in the exhumed textiles, which is caused by the dual action of dye fading and the staining of organic matters in the soil.