• Korean journal of food and cookery science
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• v.30 no.4
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• pp.402-411
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• 2014

This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at $100^{\circ}C$ for 3 min was pickled using pickling solutions (mixture of water, soy sauce, sugar and vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at $4^{\circ}C$. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes (p<0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stored for 20 days. The antioxidant compound contents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.661-669
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• 2013

This study was performed to determine the optimal composition of Cheonggukjang added with garlic. The experiment utilized a central composite design (CCD). The evaluation was carried out by means of response surface methodology (RSM), which included 18 experimental points with three independent variables : the content of the garlic (1.3~9.7%, $X_1$), the steaming time of garlic (0~15.1 min, $X_2$), and the fermentation time of Cheonggukjang (48.2~71.8 h, $X_3$). The viscous substance ($Y_1$), acidity ($Y_2$), amino-type nitrogen ($Y_3$), ${\gamma}$-GTP activity ($Y_4$) and ABTS radical scavenging activity ($Y_5$). were assessed in four replicates with five dependent variables. The maximum content of the viscous substance was 13.02% at 6.53% ($X_1$), 6.81 min ($X_2$) and 55.18 h ($X_3$). The acidity was increased when the fermentation time was longer, and the minimum acidity point was 0.50% at 7.75% ($X_1$), 3.42 min ($X_2$) and 58.60 h ($X_3$), respectively. The content of the amino-type nitrogen at the experimental range studied was was 80.58~158.82 mg%, and the stationary point was at saddle point. Using ridge analysis, the maximum point was 156.97 mg% at 6.21% ($X_1$), 14.85 min ($X_2$) and 58.04 h($X_3$). The optimum conditions of ${\gamma}$-GTP activity was 5.73% ($X_1$), 6.99 min ($X_2$) and 57.96 h($X_3$), respectively, at the maximum point was 353.66 mU/mL. The maximum point of ABTS radical scavenging activity was 76.43% at 3.78% ($X_1$), 14.28 min ($X_2$) and 57.99 h($X_3$) at the saddle point, when the garlic steaming time was longer.

• Journal of the Korean Ceramic Society
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• v.48 no.2
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• pp.127-133
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• 2011

Non-Alkali multicomponent $La_2O_3-Al_2O_3-SiO_2$ glasses has been designed and analyzed on the basis of a mixture design experiment with constraints. Fitted models for thermal expansion coefficient, glass transition temperature, Young's modulus, Shear modulus and density are as follows: ${\alpha}(/^{\circ}C)=8.41{\times}10^{-8}x_1+5.72{\times}10^{-7}x_2+2.13{\times}10^{-7}x_3+1.09{\times}10^{-7}x_4+1.10{\times}10^{-7}x_5+1.15{\times}10^{-7}x_6+2.72{\times}10^{-8}x_7+2.41{\times}10^{-7}x_8-1.08{\times}10^{-8}x_1x_2+4.28{\times}10^{-8}x_3x_7-2.02{\times}10^{-8}x_3x_8-1.60{\times}10^{-8}x_4x_5-2.71{\times}10^{-9}x_4x_8-2.19{\times}10^{-8}x_5x_6-3.89{\times}10^{-8}x_5x_7$ $T_g(^{\circ}C)=7.36x_1+15.35x_2+20.14x_3+8.97x_4+13.85x_5+4.22x_6+28.21x_7-1.44x_8-0.84x_2x_3-0.45x_2x_5-1.64x_2x_7+0.93x_3x_8-1.04x_5x_8-0.48x_6x_8$ $E(GPa)=2.04x_1+14.26x_2-1.22x_3-0.80x_4-2.26x_5-1.67x_6-1.27x_7+3.63x_8-0.24x_1x_2-0.07x_2x_8+0.14x_3x_6-0.68x_3x_8+0.29x_4x_5+1.28x_5x_8$ $G(GPa)=0.35x_1+1.78x_2+1.35x_3+1.87x_4+9.72x_5+29.16x_6-0.99x_7+3.60x_8-0.48x_1x_6-0.50x_2x_5+0.08x_3x_7-0.66x_3x_8+0.94x_5x_8$ ${\rho}(g/cm^3)=0.09x_1+0.51x_2-4.94{\times}10^{-3}x_3-0.03x_4+0.45x_5-0.07x_6-0.10x_7+0.07x_8-9.60{\times}10^{-3}x_1x_2-8.20{\times}10^{-3}x_1x_5+2.17{\times}10^{-3}x_3x_7-0.03x_3x_8+0.05x_5x_8$ The optimal glass composition similar to the thermal expansion coefficient of Si based on these fitted models is $65.53SiO_2{\cdot}25.00Al_2O_3{\cdot}5.00La_2O_3{\cdot}2.07ZrO_2{\cdot}0.70MgO{\cdot}1.70SrO$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.362-368
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• 2012

This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and 8~14%, respectively. The fats in 12 coffee creamers consisted of 34~45% lauric, 15~19% myristic and 10~18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44~45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.394-402
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• 2014

Purpose: Dendropanax morifera Leveille (DML) exhibits diverse biological and pharmacological activities, including anti-oxidative effect, anti-cancer activity, hepatoprotection, immunological stimulation, and bone regeneration. As part of the identification for novel functions of DML, we investigated the therapeutic effects of DML on diabetes induced by streptozotocine (STZ) treatment. Methods: First, the four extracts including the water extract of leaf (DLW), the ethanol extract of leaf (DLE), the water extract of stem (DSW), and the ethanol extract of stem (DSE) were collected from the leaf and stem of DML using a hot water and ethanol solvent. Alterations in body weight, glucose concentration, insulin level, and pancreatic islet structure were investigated in diabetic mice after treatment with extracts of DML for 2 weeks. Results: Among four extracts, the highest level of total polyphenols and total flavonoids was detected in DLW, while the lowest level of these was measured in DSE. The radical scavenging activity was also higher in DLW than in the other three extracts at the concentration of $25-100{\mu}g/mL$, although this activity was maintained at a constant level in all groups at the concentration of $500{\mu}g/mL$. Based on the results of anti-oxidant activity, DLW and DLE were selected for examination of anti-diabetic effects in a diabetes model. Body weight was gradually decreased in all STZ treated groups compared with the No treated group. However, four STZ/DML treated groups maintained a high level of body weight during 7-14 days, while the STZ/vehicle treated group showed a gradual decrease of body weight during the same period. Also, a significant decrease or increase in the concentration of glucose and insulin in the blood of the diabetes model was detected in a subset of groups, although the highest increase was detected in the STZ/DLE-200 treated group. In addition, the histological structure of pancreatic islet was significantly recovered after treatment with DLW and DLE. Conclusion: These results suggest that DLW and DLE may contribute to attenuation of clinical symptoms of diabetes as well as prevent the destruction of pancreatic ${\beta}$-cells in STZ-induced diabetes mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1094-1099
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• 2012

This study investigated the effect of a long-term high-fat diet on energy metabolic substrate utilization in resting rats in order to revalue source fat energy efficiency during a high-fat diet and its effect on energy expenditure and body fat accumulation. Sprague-Dawley male rats at 4 weeks of age were bought from Orient Bio Con. The rats were divided into a control (CON) group and a high-fat diet (HF) group. Rats ate a high-fat diet (w/w 40%, kcal/kcal 64.9%) ad libitum for 5 weeks. Food intake and body weight were measured every day at 09:00 throughout the experimental period. Energy expenditure was measured using an animal energy metabolism chamber after 4 weeks. The final body weight did not change between the CON and HF groups, but caloric intake was significantly higher in the HF group than in the CON group (p<0.05). There was no difference between the groups in oxygen uptake, however carbon dioxide production was significantly higher in the HF group. Also, the respiratory exchange ratio was higher in the HF group. Carbohydrate oxidation was lower in the HF group than in the CON group, but fat oxidation in the HF group was greater. These results mean that energy substrate oxidation at rest is affected by diet composition, especially dietary fat content. Abdominal fat fad weights were significantly higher by 33% in the HF group than in the CON group even though the calorie intake in the HF group was higher by 6%. These results suggested that the dietary fat calorie value might have a higher Atwater value of 9 kcal/g, which mean that dietary fat calorie values could be reconsidered in body weight control scenarios such as which the obese or weight class athletes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1029-1034
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• 2012

In this study, we compared the antioxidant activities of three loquat (Eriobotrya japonica Lindl.) by cultivars (Daebang, Bubang and native cultivar). The leaves were extracted by 80% ethanol and then fractionated with various solvents (n-hexane, ethyl acetate, n-butanol, and water) for biological activities and bioactive compounds analysis. Total polyphenol content of extracts and fractions was in the range of 84.93~478.50 mg/g gallic acid equivalent (GAE). From highest to lowest GAE, the fractions were n-butanol> ethyl acetate> n-hexane> 80% ethanol> water. Among the three cultivars, the highest polyphenol content was found from native cultivar. As for DPPH radical scavenging activity, the n-butanol fraction showed the highest activity, and native cultivar was the highest on the $IC_{50}$ values (0.18 mg/mL). In the nitrite scavenging activity, the ethyl acetate fraction (54.99~60.86%) showed the most effective activity on the Bubang cultivar was higher than others. The ursolic acid content of the ethyl acetate fraction showed the highest (51.41 mg/g) in the Daebang cultivar. Based on all these results;the Bubang cultivar showed relatively higher antioxidant and nitrite scavenging activities, but the ursolic acid content was higher in the Daebang cultivar. These results suggest that extracts from loquats (Eriobotrya japonica Lindl.) can be used as bioactive and functional materials that could be important information for industrial use in the future.

• Journal of Bio-Environment Control
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• v.26 no.2
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• pp.72-77
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• 2017

This study was conducted to examine the effect by application method and concentration of plant growth regulator (PGR) on the growth and runner production of strawberry (Fragaria ${\times}$ ananassa Duch. cv. Maehyang) in a velno-type greenhouse. The seedlings of strawberry were transplanted in pot ($64{\times}27{\times}18cm$) filled with commercial mixed medium (Tosilee) on February 22nd, 2016. The 6-benzylaminopurine (6-BAP) was applied with foliar spray or drench, respectively as 900, 1,200 or $1,500mg{\cdot}L^{-1}$ (50 mL per plant) at 3 weeks after transplanting. Nutrient solution was sufficiently supplied by the drip irrigation as EC $0.65dS{\cdot}m^{-1}$ for rooting during 7 days. After rooting, the 450 mL nutrient solution supplied per pot twice a day (10 min). Plant height and crown diameter of 'Maehyang' mother plant appeared no significantly difference. The other growth characteristics, such as root length, number of primary roots, leaf length, leaf width, leaf area and fresh and dry weights of the shoot or root, were significantly the greatest in the control. And, the SPAD value of strawberry was the highest as 44.2 in the drench with $900mg{\cdot}L^{-1}$. The foiler spray was more effective in runner production than drench, and the number of runners appeared high values at the 900 and $1,500mg{\cdot}L^{-1}$. Whereas, the number of strawberry plantlets was effective in the drench. The results indicate that both growth and the number of runners of strawberry plant were the best achieved by foliar spray application at the $900mg{\cdot}L^{-1}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1476-1483
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• 2015

This study was conducted in order to compare changes in the quality characteristics and antioxidant activity of mulberries depending on the degree of ripeness between greenhouse (GH) and open field (OF) cultivation. The mulberries were divided into five degrees of ripeness. Quality characteristics such as pH, acidity, antioxidant activity, and contents of free sugar, organic acid, polyphenols, flavonoids, and anthocyanins were investigated. pH level increased slightly while acidity decreased depending on the degree of ripeness. Fructose and glucose were detected in mulberries as the major free sugar. Fructose and glucose increased rapidly during ripening. Citric acid was major acid and decreased considerably during ripening. Contents of total polyphenols, flavonoids, and anthocyanins increased considerably in the last stage of ripening. Contents of polyphenols, and flavonoids in mulberry from OF were higher than from GH. DPPH and ABTS radical scavenging activities increased rapidly in mulberries of the last degree. Contents of functional components were not greatly different between GH and OF, whereas content of free sugar in GH was higher than that in OF.

• Journal of the Korean Geographical Society
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• v.43 no.4
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• pp.449-465
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• 2008

Coastal lagoon has experienced a natural geomorphic development process which has been aggraded after the climax of transgression in Holocene. This study estimates superiority on landscape conservation of lagoons and degree of landscape changes during the 20th century as conservation ratios of area and shore length, and analyzes the causes of the changes and classifies the lagoons based on the data by case study of the major 7 coastal lagoons(Hwajinpo, Songjiho, Gwangpoho, Yeongrangho, Maeho, Hyangho, and Gyeongpoho) in the middle East Coast of the Korean Peninsular. Based on the conservation ratios of area and shore length, the areal change is in order of Songjiho($0.56km^2$, 92%), Hwajinpo($2.06km^2$, 90%), Yeongrangho($0.96km^2$, 86%), Hyangho($0.32km^2$, 76%), Gyeongpoho($0.90km^2$, 52%), Maeho($0.14km^2$, 50%), and Gwangpoho($0.07km^2$, 32%), and the shore length change is in order of Hwajinpo(11.90km, 100%), Hyangho(3.34km, 90%), Yeongnangho(7.21km, 89%), Gyeongpoho(7.11km, 79%), Songjiho(5.56km, 79%), Gwangpoho(1.16km, 62%), and Maeho(2.16km, 58%). Therefore, the characteristics of landscape changes of the lagoons in the study area can be represented in order of Hwajinpo(Al), Hyangho(A2), Yeongrangho(A3), Songjiho(A4), Gyeongpoho(B4), Gwangpoho(B5), Maeho(B6). Serious process for land use and industrial development has changed landscape around lagoons decreasing the area of coastal plains dramatically up to this century. Because small lagoons such as Maeho and Gwangpoho have experienced severe transformation and destruction, and Gyeongpoho was transformed into artificial lake for urbanization and tourism, they show dramatic landscape change.