• Culinary science and hospitality research
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• v.17 no.4
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• pp.39-58
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• 2011

This study aimed to investigate recognition and satisfaction toward Korean herbal foods according to dietary lifestyle as well as the actual status of using ingredients for Korean herbal foods while looking for methods to improve use. The general characteristics of the respondents included relations with foods such as learning or working on them, and the correlations with the examined items were analyzed by grouping according to dietary lifestyle. Five significant dietary lifestyle groups were derived by analyzing the groups using the factor scores from the analysis. Recognition of Korean herbal foods was higher with older respondents and more cooking experience. Regarding experience related to Korean herbal foods, the housewives showed higher satisfaction when the ingredients of foods were bought and cooked. And satisfaction with price differed significantly by dietary lifestyle. With regard to experience of using ready-to-cook or ready-to-eat products, the groups with more cooking experience indicated relatively lower satisfaction with the taste of such products. When visiting restaurants, the groups with less cooking experience showed higher satisfaction with taste and nutritional values. Regarding the actual status of using ingredients for Korean herbal foods, most of the respondents answered that hygiene and quality management, distribution and marketing, and the promotion of ingredients are all essential.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.564-572
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• 2006

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.3
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• pp.265-271
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• 2021

Nanoparticles are substances that are smaller in size and smaller than cells that make up the skin. Therefore, they are very suitable as mediators for transmitting drugs or genes across cell membranes, and also deliver specific ingredients into the skin.In this study, nanoparticles were extracted from mugwort and particles of around 100 nm were obtained through dynamic light scattering (DLS), and the results of concentration-dependent enhancement of cell viability in fibroblasts were obtained through MTT assay. In addition, it was confirmed that the COL1A1 mRNA expression level was increased and the IL-6 mRNA expression level was decreased through the quantitative real-time PCR analysis method. Moreover, as these nanoparticles were confirmed to be stable, they can be applied not only to cell experiments but also to cosmetic formulations. While the demand for plant-derived ingredients continues to increase, excluding chemical ingredients from the recent cosmetics industry trend, there is a limitation in that there are few research results suggesting the application field of plant-derived nanoparticles. Therefore, in order to overcome the limitations of the cosmetic industry at the present time, the results obtained in this study present nanoparticles derived from Artemisia princeps (NDAP) as a highly functional cosmetic material.

• Food Engineering Progress
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• v.22 no.4
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• pp.309-314
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• 2018

In recent years, interest in halal authentication from the domestic food and cosmetics field has been growing for advances into the overseas halal market. For halal authentication, the product must not contain haram ingredients derived from pig, dog, human, GMO, etc. In this study, the presence of haram ingredients in plant extracts (carrot, oyster mushroom, and pine needle) treated with papain and bromelain and cosmetics (mask pack and cream) containing these extracts were analyzed by PCR to confirm whether these cosmetics were suitable for halal authentication. Detection limits of the PCR method that specifically detected template DNA of human, pig, dog, and GMO were $1.29{\times}10^3$, $1.14{\times}10^3$, $1.24{\times}10^2$ and $2.02{\times}10^3copies/tube$, respectively. PCR was not inhibited by the plant extracts or cosmetic ingredients. Results of PCR for the plant extracts or cosmetics containing these extracts were all negative. This PCR method could be used to rapidly identify the presence of haram ingredients in raw materials or final products during the manufacturing process of food and cosmetics.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.2
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• pp.5-14
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• 2021

It was investigated how the contents of four active ingredients, nodakenin, decursinol, decursin, and decursinol angerate, which are active ingredients of Angelica gigas Nakai, cause material changes depending on the type of bacteria. Fermentation experiments were conducted using 9 types of bacteria: 5 types of Bacillus EMD17, 9-3, HCD2, #8, 191 and 4 types of Lactobacillus KCTC 3320, WCP02, S65, P1201. 1. The contents of decursin and decursinol angerate, which are indicator substances, rapidly decreased after 2 days of fermentation by inoculating Bacillus bacteria in the extract of Angelica gigas Nakai. Even after 4 days of fermentation, the contents of decursin and decursinol angerate were the same as on the 2nd day. On the other hand, the content of nodakenin and decursinol increased after 4 days of fermentation. In addition, the content of decursin increased significantly after 6 days of fermentation. 2. Substance changes of nodakenin and decursinol after inoculation of Bacillus bacteria into the extract of Angelica gigas Nakai were almost non-existent regardless of the type of bacteria. The change in effective content of decursin and decursinol angerate was large in Bacillus EMD17 and 9-3. Changes in the contents of decursin and decursinol angerate were almost non-existent in Bacillus HCD2, #8, and 191 strains. 3. As a result of finding out the change in active ingredient after 8 days of fermentation using 4 types of Lactobacillus KCTC 3320, WCP02, S65, and P1201 extracts of Angelica gigas Nakai, there was almost no change in the contents of nodakenin and decursinol regardless of the type of bacteria. However, in the case of fermentation with Lactobacillus S65 and P1201, the contents of decursin and decursinol angerate were changed.

• Journal of the Korean Operations Research and Management Science Society
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• v.20 no.1
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• pp.85-99
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• 1995

Increasingly, risk analysis is becoming important ingredients in achieving the successful implementation and application in the area of the project management. The project management system is designed to manage or control the project resources on a given activity within time, cost and performance so called TPPM (Total Productive Project Management). In this research, a risk analysis model misproposed to identify potential problem areas, quantify the risks, and generated the chice of the action that can be taken to reduce the risk. In addition two analysis models are proposed : 1) risk factor model and 2) network simulation model using VERT (Venture Evaluation and Review Technique ). The objective of the remodels is to estimate the schedule, cost performance risks. These proposed quantitative models for project risk analysis are proving its value for the project managers who need to assess the risk of changes in cost, schedule, or performance. The proposed models will be used in the area of project selection, evaluation and the allocation of project resources.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.53-61
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• 2015

The purpose of this study is to investigate the importance-performance analysis for country-of-origin labeling at restaurants. There is a growing concern over food safety as well as interest in the country-of-origin for food ingredients served at restaurants. In this study, the importance-performance analysis for the labeling of country-of-origin at restaurants, revealed that there were significant differences in all 12 attribute items, and the importance was scored higher than the performance in all items. Also, the importance-performance analysis for the attributes of the country-of-origin labeling showed that 'supportive government policies', 'system of controls for violation of the country-of-origin labeling', and 'penalty for violation of the country-of-origin labeling' are included in the second quadrant, which has a high level of importance but a low level of performance.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.286-293
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• 2003

In cosmetic formulations, texture plays a key role in ingredient choice and formulation optimization. But texture parameters are often measured by sensorial analysis in the last stages of formulation development. Rheology or texture analysis, used separately, has the benefit of characterizing the behavior of raw materials (e.g. polymers) and controlling and predicting the stability of formulations. SEPPIC has developed rheology and texture analysis protocols to obtain a better understanding of the influence of raw materials on the cosmetic texture of formulations. When used in combination, these two methodologies are complementary and provide useful data regarding the impact of raw material choice on all the development steps: manufacturing procedure, formulation stability, skin feeling.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.357-359
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• 2003

There is various problem in grasping change of vegetation by NDVI, PVI, etc. It is very difficult especially to remove various noise ingredients in the received satellite data. Until now, it is difficult to compensate for shadow effect when NDVI is used in vegetation analysis. The essence of this study is to describe data simulation and then applied the result to the NOAA AVHRR data. When a pixel contains shadow more than 60% then this pixe1 is extracted for shadow effects on NDVI.

• 한국약용작물학회:학술대회논문집
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• 2012.05a
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• pp.133-134
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• 2012