• 한국축산식품학회지
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• 제34권3호
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• 한국식생활문화학회지
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• 제20권3호
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• 한국기록관리학회지
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• 제21권3호
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• pp.119-138
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• 2021

디지털 콘텐츠를 전시하는 방식인 '온라인 전시'는 기록관에서 제공하는 또 하나의 기록정보서비스로 자리매김을 하고 있다. 본 연구의 목적은 오프라인 전시와 같은 역할과 기대효과를 제공할 수 있는 온라인 기록전시를 구축하기 위하여 필요한 기능요건을 도출하고 이에 대한 중요도 순위를 현재 온라인 기록전시 담당자에 의하여 파악하는 것이다. 이를 위하여 온라인 기록전시의 핵심기능 3개를 도출하고 다양한 기능요소를 제안한 32편의 연구로부터 13개의 기능요건을 추출한 다음, 16명의 온라인 기록전시 담당자가 판단하는 기능요건의 상대적 중요도를 분석적 계층분석 방법을 이용하여 측정하였다. 온라인 기록전시 담당자들은 '정보전달 기능', '전시효과적 기능', '정보적 기능' 순으로 중요하다고 하였고 가장 중요하다고 판단한 상위 기능요건은 '심미성', '상호작용성', '사용성', '교육적 경험제공성', '홍보 및 전시활성화'이며, 낮은 중요도를 보인 기능요건은 '주제적 독창성'과 '내용적 포괄성'이다.

• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• Macromolecular Research
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• 제9권1호
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• pp.1-19
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• 2001

Poly(p-phenylene pyromellitimide) and poly(4,4'-biphenylene pyromellitimide) are representatives of fully rod-like polyimides. Their structure and properties in thin films are reviewed. The polymers exhibit some excellent properties such as high molecular packing coefficient, high mechanical modulus, and low thermal expansion coefficient, and low interfacial stress, so that they are very attractive to both industry and academia. However, these polymers are very brittle and thus practically useless. Some chemical modifications to improve such drawback with a little sacrifice of the high modulus are described: i) incorporation of short side groups into the polymer backbone and ii) insertion of proper linkages into the polymer backbone.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.73-77
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• 2006

Ground pork was irradiated with an electron beam (e-beam) at a dose of 0, 1.5, 3, 5 and 10 kGy and the changes in various functional and other associated properties of salt-soluble proteins extracted from the pork were evaluated. Irradiation did not affect turbidity and the disulfide content of pork salt-soluble protein, but the content of sulfhydryls and the hydrophobocity of salt-soluble protein increased. This indicates that protein degradation occurred when the pork was e-beam irradiated and that the sulfhydryls and hydrophobic moieties buried inside the proteins were exposed to the outside environment. However, these degraded protein molecules did not form large protein aggregates through disulfide bridges. The emulsifying capacity of the pork increased with irradiation, which could be the result from increased hydrophobicity of pork salt-soluble protein. Water holding capacity of pork was not affected bye-beam irradiation.

• Carbon letters
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• 제1권3_4호
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• pp.138-142
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• 2001

The effect of electrochemical surface treatments in KOH chemical solution on microstructures of carbon blacks was investigated in terms of surface functional values and XRD measurements. And their mechanical interfacial properties of the carbon blacks/rubber composites were studied by the composite tearing energy ($G_{IIIC}$). It was found that the development of basic-surface functional groups lead to the significant physical changes of carbon blacks, such as, decrease of the interlayer spacing ($d_{002}$), increase of the crystalline size along c-axis ($L_c$), and increase of degree of crystalline (${\chi}_c$). This treatment is possibly suitable for carbon blacks to be incorporated in a hydrocarbon rubber matrix, resulting in improving the hardness and tearing energy of the resulting composites.

• Journal of Dairy Science and Biotechnology
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• 제25권2호
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• pp.29-32
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• Fibers and Polymers
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• 제4권4호
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• pp.215-221
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• 2003

A vertical skin model with two detachable environmental chambers was developed to simulate a Human-Clothing-Environment system and to evaluate heat and moisture transport properties of textile materials under severe conditions and during transient states. The construction of the system was described and data reproducibility and accuracy of the instrument were verified by using PEG treated nonwovens. Also advantages over a traditional static type experiment were demonstrated based on a series of experiments.

• 한국응용과학기술학회지
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• 제11권2호
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• pp.7-15
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• 1994

As raw materials, the inorganic pigments, such as mica, talc and some metal oxides were mainly used in Make-Up cosmetics. Some other polymerics, organics and functional pigments were also used to cope with the various consumer's demends. Recently, excellent sliding, adhensivness, coverture and UV cutting properties were strongly required in Make-Up cosmetics. According to these demends, it needs to understand the functional properties of each pigment and consider the proper use for some purpose. And so, this report introduce the properties of inorganics, polymerics and functional pigments and their application fields for Make-Up cosmetics.