• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.389-397
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• 2022

A total of 51 vegetables and fruits, commonly consumed agriculture products in Korea, were analyzed for their α-carotene, β-carotene, and β-cryptoxanthin contents as provitamin A. The beta-carotene content (㎍/100 g) was high in a few green leaf vegetables such as coriander (5,924.07), gegeol radish leaf (5.855.72), and curried mallow (5,138.01), while α-carotene and β-cryptoxanthin contents were not detected. The β-carotene in 8 kinds of 20 general vegetables was detected in the range of 214.06~1,437.67 ㎍/100 g, while α-carotene was detected at 460.17 ㎍/100 g in only old pumpkin. The β-cryptoxanthin was detected in the range of 106.55~315.49 ㎍/100 g in Japanese elm, watermelon, white cucumber, and lettuce. However, carotenoids were not detected in 10 kinds of agricultural products including oriental melon, potato, etc. In fruits, the beta-carotene contents ranged from 165.72~3,997.39 ㎍/100 g, showing maximum value in apple mango and minimum value in persimmon. The β-cryptoxanthin was detected at 232.22 ㎍/100 g in only passion fruit, while the α-carotene was detected at 77.25 ㎍/100 g in only darae. Thus, based on the analyzed results of carotenoids of agriculture products consumed or cultivated in Korea, and it was found that green leaf vegetables comprise high beta-carotene overall.

• The Korean Journal of Food And Nutrition
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• v.35 no.3
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• pp.223-230
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• 2022

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.58-68
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• 2023

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.4
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• pp.943-952
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• 2004

We studied on the purpose of comparing the original texts with quotations in edema chapter of Dong- Yi-Bo-Gam. The research mainly depended on compare and consider these original text and quote. In Pyong Yeol Byong chapter of SoMoon, Su Yeol Hyul chapter of SoMoon, Pyong Yin Ki Sang chapter of SoMoon, Ja Jeol Jin Sae chapter of YoungChu, Emperor's Classic of Internal Medicine(黃帝內經;ECIM), We were able to find that some sentences about edema were quoted. Drug arrangement order that construct herb medicine is disposed depends on drug's weight, and all unit was concorded by Jeon and Pun. Quoted words in Emperor's Classic of Internal Medicine(黃帝內經;ECIM) does not perfectly match with original text. However, edema chapter of Dong- Yi-Bo-Gam is identical with original text, because only few words were deleted or inserted.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1515-1516
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• 2011

Conductive SiC-$ZrB_2$ composites were produced by subjection a 40:60(vol%) mixture of zirconium diborided ($ZrB_2$) powder and ${\beta}$-silicon carbide (SiC) matrix to spark plasma sintering (SPS) under argon atmosphere. Inner diameters of graphite mold were $15mm{\varphi}$ and $20mm{\varphi}$, respectively. The relative densities of $15mm{\varphi}$ and $20mm{\varphi}$ sample were 99.4% and 97.88%, respectively. Reactions between ${\beta}$-SiC and $ZrB_2$ were not observed via x-ray diffraction (hereafter, XRD) analysis. The result of FE-SEM of fracture face of $15mm{\varphi}$ sample was intergranular fracture and that of $20mm{\varphi}$ sample was transgranular fracture. Because the fracture strength of $15mm{\varphi}$ sample was much higher than that of $20mm{\varphi}$ sample. The electrical resistivity, $9.37{\times}10^{-4}{\Omega}{\cdot}cm$ of $15mm{\varphi}$ sample was higher than that, $6.17{\times}10^{-4}{\Omega}{\cdot}cm$ of $20mm{\varphi}$ sample because of densification. Although sintering condition of SPS is same. the properties of sintered SiC-$ZrB_2$ compacts were changed according to inner diameter of graphite mold.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.880-880
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• 2005

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.916-916
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• 2005

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.225-225
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• 2005

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.314-314
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• 2010

The SiC-$ZrB_2$ composites were fabricated by combining 40vol.% of Zirconium Diboride(hereafter, $ZrB_2$) powders with Silicon Carbide(hereafter, SiC) matrix. TheSiC+40vol.%$ZrB_2$ composites were manufactured through Spark Plasma Sintering(hereafter, SPS) under argon atmosphere, uniaxial pressure of 50MPa, heating rate of $100^{\circ}C$/min, sintering temperature of $1,500^{\circ}C$ and holding time of 5min. But one on/off pulse sequence(one pulse time: 2.78ms) is 10:9(hereafter, SZ10), and the other is 48:8(hereafter, SZ48). The physical and mechanical properties of the SZ12 and SZ48 were examined. Reactions between $\beta$-SiC and $ZrB_2$ were not observed via X-Ray Diffraction(hereafter, XRD) analysis. The apparent porosity of the SZ10 and SZ48 composites were 9.7455 and 12.2766%, respectively. The SZ10 composite, 593.87MPa, had higher flexural strength than the SZ48 composite, 324.78MPa, at room temperature. The electrical properties of the SiC-$ZrB_2$ composites had Positive Temperature Coefficient Resistance(hereafter, PTCR).