• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1162-1168
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• 2003

Development of chocolate products to improve the quality and functional properties with Bifidobacterium-fermented isoflavone powder (BFIP) was attempted. Effects of BFIP on sensory value, isoflavone contents, and microbiological characteristics of chocolate products during storage at room temperature $(24{\pm}0.5^{\circ})$ for 90 day were studied. Five different BFIP concentrations of 0, 1, 2, 3, and 4% (w/w) were added and blended into the chocolate products. Results of sensory evaluation showed that the scores for softness and bitter taste decreased as the BFIP contents increased. In sweet and sour taste, the highest score was shown at 1% BFIP treatment. In overall acceptability, 1% treatment was the most favored, followed by 2% treatment. Contents of isoflavone in chocolate products were stably maintained during 90 storage days. The viable cell numbers of Bifidobacterium remained relatively stable until 70 day, followed by a slow decrease thereafter in all treatments.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.293-302
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• 1988

This study was performed to identify detailed informations on the nonvolatile flavor of Chinese quince fruits, Chaenomeles sinensis koehne. About 72% of the free amino acids were shown to be valine, asparagine, ${\gamma}-aminobutyric\;acid$, aspartic acid and serine. Arginine, tyrosine, methionine and tryptophan were not present. Glutamic acid and glutamine as a amino acid for peptides were the major components, whereas cysteic acid, methionine sulfone and tryptophan were not detected. The nucleotides attained were composed of cytosine, uridine-5'-monophosphate and cytidine-5'-monophosphate, and these were proved to be a very small quantity. Guanosine-5'-monophosphate, inosine-5'-monophosphate and adenosine-5'-monophosphate were not present. The major sugars were shown to be glucose, sorbose, sucrose and fructose. Fructose was the most abundant one among them. A total of 11 organic acids were identified by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The major components identified were tartaric acid and α-ketoglutaric acid. The total content of vitamin C determined was 386.6mg%, and those of ascorbic, dehydroascorbic, and 2, 3-diketo-L-gulonic acid were 28.8mg%, 154.5mg% and 197.3mg%, respectively. Calcium and phosphorus were the major components, while heavy metals such as cadmium, copper and lead were determined to be a small amount. In the result of organoleptic test on the natural and synthetic extract of Chinese quince fruits, the principal taste components consisted of free amino acids, sugars, organic acids, vitamin C and minerals. Five groups mentioned would have a favorable influence upon the taste of fresh Chinese quince fruits.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Journal of Korean society of Dental Hygiene
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• v.7 no.3
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• pp.317-327
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• 2007

The purpose of this study was to examine the knowledge of dental hygiene students on smoking and their state of smoking in an attempt to assist dental hygienists to develop good anti-smoking education programs, as dental hygienists should play a critical role in conducting an anti-smoking campaign and education. The subjects in this study were dental hygiene students in six different colleges located in Seoul and Gyeonggi province. After a survey was conducted from April to June, 2007, the answer sheets from 1,322 students were gathered and analyzed. The findings of the study were as follows: 1. As for the reality of smoking, 82.7% were nonsmokers, and 12.2% had been smokers in the past, 5.1% were smokers, which accounted for 5%. Regarding when they started smoking, 47.1% and 35.3% started it in middle school and high school days respectively. So 80% or more began smoking as middle and high schoolers. As to a daily amount of smoking, 36.8% smoked five or less cigarettes, and 22.1% smoked six to 10 cigarettes, 14.7 % smoked 11 to 15 cigarettes. Concerning motivation of smoking, 51.5% did it out of curiosity, and 26.6% intended to get rid of stress. Among the smokers, 80.9% had ever tried to quit smoking, and as for the reason, 51.0 % wanted not to develop a disease in the future, and 25.0% weren't in good health. In regard to what made them fail to give up smoking, 49.0% answered they were increasingly stressed out, and 24.0 % were tempted by others. 2. As to the impact of smoking on the body and illness, the largest group believed it affected unborn babies, and the second largest group was aware of the harmfulness of secondhand smoking. The third largest group thought it exercised an influence on the lung and respiratory ailments, and the fourth largest group believed it was detrimental to health. The fifth greatest group thought tar was harmful to the body. They didn't know well about whether smoking deteriorated the sense of taste, but were well cognizant of the harmfulness of smoking. 3, Their knowledge on the impact of smoking on the body and diseases was evaluated by academic year and in consideration of whether they were smokers or not. And the largest number of them knew the best about smoking's impact on unborn babies and the harmfulness of secondhand smoking, regardless of academic year and whether they were smokers or not. They weren't well aware of its impact on weakening the sense of taste.

• The Research Journal of the Costume Culture
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• v.18 no.5
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• pp.977-990
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• 2010

Today, as individuals show their social identities and reflect their being as the members of society with a culture, an art style and communication function are stood out in fashion photographs. Accordingly, the meanings of images into text are expanded in its interpretative width through the acceptor's various terms. This researcher looked into four theories of both positions on the textuality of language and image, and considered the point of discussion on image of each theory through modern fashion photographs. First, the theory which divides language and image as auditory and visual recognitions in the textuality of language and image is limited from the view it focuses on only one side without considering the ambivalent elements of each field. For the textuality in modern fashion photographs, the observer attempts to turn it into text to give meaning to it as the recognition through five senses conforming to the acceptor's condition. Second, the theory dividing language and image into the text of time properties and spacial properties has limitation in the text, for acceptor's experience of the object appears as the structured form in time and space rather than being defined as two things like time and space. Third, the theory classifying the language and image text into conventional taste and natural taste has limitation from the view that image text is hardly an object of consistent classification in ease of recognition by the code accepted in society. Thus, this can't be fundamental approach for the understanding of the text of decoding trend represented in modern fashion photographs. Fourth, accordingly, this researcher focussed on contextual and arbitrary text of fashion photographs through the theory of Nelson Goodman which discusses image text through the differences in textuality. Basic mechanism of perceiving and recognizing and distinguish image is closely related to habit and custom like language. So, each acceptor perceives the image as a text through arbitrary interpretation obtained by individual, empirical, historical, and educational viewpoints. The textuality of modern fashion photographs aims to widen the range of diverse knowledge and understanding, transcending the regulations of simple function of existing fashion photographs. Consequently, this researcher puts forward the opinion of consistent and diverse follow-up studies on instilling meaning into fashion photographs for the understanding de-regulatory and de-constructive through various senses by avoiding only one sense-dependent fixed and regulatory properties of it.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.472-477
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• 2001

The study was carried out to evaluate the sensory characteristics and physiological effect of Korean soybean Paste (doenjang) added with Japanese apricot, garlic and ginger, and samjang. Garlic doenjang was shown to have a good taste, odor and color, but ginger doenjang was worse in the taste, odor and color than control doenjang in sensory evaluation. Japanese apricot doenjang and garlic doenjang had high scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, of which the IC$\_$50/ values were 93 and 94$\mu\textrm{g}$/$m\ell$, respectively. Five kinds of doenjang revealed antimutagenic activity against N-methyl-N’-nitro-N-nitrosoguanidine (MNNG), and especially, samjang showed 83% inhibition at the concentration of 5mg/plate. Samjang exhibited a strong antimutagenic activity(79%) against aflatoxin B$_1$,(AFB$_1$) in Salmonella typhimurium TA100. Ginger-, garlic- and Japanese apricot doenjangs also had high inhibitory effects against AFB$_1$. and the inhibition rates were 75, 55 and 51%, respectively. In SOS chromotest. samjang showed the highest antimutagenicity against MNNG, with 64% inhibition rate. These results demonstrated that samjang has strong a antimutagenic effect against MNNG and AFB$_1$.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2009.10a
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• pp.136-137
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• 2009

Japanese waterfront project consisted actively from an early stage in 1980's, and the project which activated an area in a destination in a various part of Japan was implemented. For a study to however conscious whether the user in water front be of the waterside space in such waterfront project paper its number is very small. A questionnaire survey was put into effect targeted for 17 points of Japanese typical waterfront project paper completed in about 1990 by this research. With the foundation of this, a member item mean, it was possible to classify development paper of 17 results factor analysis is by 4 kind type of the aquarium type, the natural type, the middle type and the artificial type. And it was possible to classify the motive item conscious of the waterside space by 7 kinds, a view, smell, hearing, sense of touch, the taste, existence of facilities and activity behavior. When seeing the motive item in the center, sight was highest by 57% and about 8%, sense of touch, hearing and olfactory three senses had the lowest taste by 1%. "With aquarium" existence of facilities including etc was about 12 %, and activity behavior including Hitoshi who" can clear a quay" was about 6 %, and it appeared.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.609-615
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• 2003

In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine(F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (F1) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10 was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The F1 and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The F1- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling wastewaters as brine for the production of baechu Kimchi.