• Culinary science and hospitality research
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• v.9 no.3
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• pp.102-113
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• 2003

This study was conducted to investigate Korean soy sauces and Japanese soy sauces for their flavor and taste when they are used for Teriyaki sauce preparation. The results showed the followings; 1. The panelists liked more naturally brewed soy sauce (NBS) than mixed (NBS + acid-hydrolyzed) soy sauces, especially S company's NBS, 501S and Japanese K company's koikuchi NBS were preferred sauces. 2. The preference of Chicken Teriyaki preparation were also appeared to be the highest with S company's NBS, 501S and Japanese K company's koikuchi NBS. Both of them are naturally brewed soy sauces. 3. Chicken Teriyaki Sauce's preference were also high that made from the highly preferred soy sauces, therefore, it would be the better selection with the highly preferred soy sauces for the Chicken Teriyaki preparation. 4. There were no significant difference in preferences between imported NBS and domestic NBS, so it would be good to use Korean NBS for Chicken Teriyaki preparation.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.283-289
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• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.75-90
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• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.

• Journal of the Korean Society of Costume
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• v.51 no.8
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• pp.43-49
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• 2001

Galliano's works showed at Dior Collection in 1997 which was held for the 50th anniversary of New Look got a good evaluation in the sense of expressing the modern taste as well as reflecting the spirit of Dior. The purpose of this study is focused on observing how to adapt the Dior's spirit. to Galliano's own design and what is the factor to let us feel his works modern. Galliano's fifty works in that Collection are analyzed by content analysis. The result is as followed : Galliano created his fabulous and modern works by four ways such as using various ethnic details, new way of fabric usage, new construction. and differentiated color harmony from Dior's. This result also includes the methodological model to adapt to design process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• The Research Journal of the Costume Culture
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• v.10 no.1
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• pp.60-75
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• 2002

The purpose of this research is to understand the gender identity expressed in Madonna music video texts and performances. Madonna has reconstructed the fluid identities through the variations of body, images, costumes, and attitudes . The results are as fellows; ① Her punky sexuality is to be seen the flash trash look, kitsch fashion, which reconstructs a good/bad taste, modesty/immodesty, the relations of under/outer wear using bawdy sexuality through her early Virgin tour. ② Her Heterosexuality is to be seen the glamourous look, traditional images of women, which represents the passive feminity of patriarch. ③ Her sadomasochism sexuality is to be seen the bondage look of dominatrix image, which deconstructs sexual taboos; represents sexual power. ④ Her bisexuality is to be seen androgynous look, the 3rd species look using masculinity/feminity signifier, which deconstructs the stereotypes of gender roles. ⑤ Her homosexuality is to be seen the fetish fashion by drag and lesbian, which deconstructs the dichotomy of normality/perversion; opens a possibility of women subjectivity of sexual desires.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.247-253
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• 1989

The amino acid content and constitution of domestic flue-cured tobacco before and after the aging were investigated. The major amino acids of domestic flue -cured tobacco were histidine, serine, aspartic acid and proline and leucine, isoleucine and glycine were minority in them. Phenylalanine was the most changeable components through the aging. While the contents of tryptophan, sering and Proline which have herbaceous, harsh and bitter taste and aroma in smoke were reduced, tyrosine which adds smoothing and enhances smoke aroma was increased after the aging. The leaf tobacco aged at 4$0^{\circ}C$ for 30 days had a amino acid composition as good leaf tobacco storaged in natural condition for 2 years.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.565-578
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• 1999

A survey on the perception of Jook was conducted from some Korean by using a questionnaire. Among the subjects, those of teens and twenties of age showed good health indices, and there were significant differences in character and physiology depending upon the age. The more younger, the more impatient regardless of the gender(p<0.01). Jook served as a meal, between meals, or dainties. On selecting instant Jook, taste, nutrition, variety, and convenience were the factors considered. Hinjook served as a breakfast or therapeutic diet, Potjook and Hobakjook between meals and as dainties, and Darkjook as a lunch or supper and a health meal.

• Journal of Korean Society on Water Environment
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• v.23 no.1
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• pp.1-11
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• 2007

The low nutrient environment in drinking water treatment plants and distribution systems cannot to be a good environment for bacterial growth. However, biofilms can be frequently found submerged surface in treatment plants and distribution system. Biofilms in distribution system are harmful, in that they can release organisms, and may cause problems in taste and odor of water. Control of these Biofilms is difficult, and disinfection alone is usually ineffective. Biofilms will not be eliminated from distribution systems by any contemporary technology available now or in the future. Therefore reduction of organic matter, improved disinfection, or a combination of these methods can be useful in controlling distribution system biofilms.