• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.107-129
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• 2004

Sesame oil has been popular for hundreds of years in Korea because of its pleasant flavor and health benefits and has been studied for its antioxidant properties and flavor preferences attributed to its manufacturing methods. The objective of this study was to investigate the qualitative properties of six commercial sesame oils (3 Korean, 2 Japanese, 1 Chinese), The fatty acids in the oil are composed of two main acids oleic acid and linoleic acid with a P/S ratio of 4.99${\sim}$5.73. Of the tocopherol isomers, ${\gamma}$-toc ranged from 23.14 to 34.85mg/100g. Lignan such as sesamin(322.91${\sim}$689.39ppm) and sesamolin (62.19${\sim}$289.82 ppm) is found predominantly in sesame oil. Sesamol (8.52${\sim}$51.21 ppm) was significantly different depending on manufacturer, observed as greatest in the Korean and least in the Japanese products. The induction period was longest in order of the Korean, Chinese, and then Japanese product. The red and yellow values in Lovibond color were highest in the Korean and lowest in the Japanese product. The major volatile compounds (in order of content) were pyrazines, phenols, aldehydes, and then furans and contained a small amount of pyrroles, thiazoles and indoles. The levels of total volatiles were greatest in the Korean and least in the Japanese product. The most abundant volatiles in the Korean product were pyrazines, whereas phenols were higher in the Chinese product compared to the others. From these results, the relationships among pyrazines, sesamol, yellowness and induction period showed positive, respectively. In sensory evaluation, Korean panelists preferred, in order, the Korean, Japanese, and then the Chinese product in strength of and preference for the sesame flavor, also ranking it best in overall acceptance. Japanese panelists found similarities in the Korean and Japanese products and gave an equal level of preference for the sesame flavor and overall acceptance. On the other hand, Chinese panelists preferred the Japanese product in strength and sesame flavor rating it best on overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.713-720
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• 2013

The purpose of this study was to evaluate the effectiveness of vegetable-related nutrition education for fourth grade elementary school students in Gyeongnam province. A comparative analysis of nutritional knowledge on vegetables, vegetable preferences, and vegetable intake in school foodservices were assessed between a control group and an experimental group. The control and experimental group contained 62 and 67 students, respectively, and the experimental group received nutritional education in four sessions (40 minutes each session) per week. A self-administered survey was conducted before and after this education, and 122 questionnaires (for 61 members of the experimental group and 61 members of control group) were analyzed. In the experimental group, there was a significant (p<0.001) increase in vegetable-related nutrition knowledge (form 5.02 to 6.10 out of a total score of 9), while there were no significant differences in the control group. Vegetable preference scores also significantly (p<0.001) increased (from 3.44 to 3.85 on the 5-point Likert scale) in experimental group, while there were no significant difference in control group. We also observed a significant (p<0.001) increase in vegetable intake from school foodservices (89.34% to 95.49%) in the experimental group, but there were no significant differences in the control group. In conclusion, a vegetable-related nutrition education for fourth grade elementary school students was effective at improving the nutritional knowledge of vegetables, vegetable preferences, and vegetable intake from school foodservices. Therefore, to encourage the vegetable-related right dietary habits, sustainable, and systematic nutrition education programs should be implemented for elementary students.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.386-391
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• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.

• Journal of Chest Surgery
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• v.32 no.9
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• pp.806-812
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• 1999

Background: Selection of reconstruction route in esophageal cancer surgery is based on the patient's status, characteristics of tumor, surgeon's preference and experience. Of the various routes, it has been documented that subcutaneous or substernal route may prolong operation time and may be vulnerable to postoperative respiratory complications. This study was designed to evaluate whether the selection of reconstruction route affects the surgical outcomes. Material and Method: Of 131 patients who have undergone resection and reconstruction for esophageal cancer, posterior mediastinal route(Group I, n=34), substernal route (Group II, n=31), and subcutaneous route(Group III, n=21) were retrospectively reviewed in 86 patients. Results of early operations and morbidities were compared between the groups. Result: There was a male prevalence(79 of males vs. 7 of females). There were 81 squamous cell cancers and 5 adenocarcinomas. There were no differences between groups in weight, height, age, cancer staging and location, and in the preoperative anesthetic risk evaluation and pulmonary function test(p=NS). Postoperative mechanical ventilation time was longer in Group I(20.6 hours) than in Group II(7.8 hours) or III(3.4 hours)(p=0.005). Duration of stay in the intensive care unit was prolonged in Group III(6.4 days) compared to Group I (3.9 days) or II(3.1 days)(p=0.043). No differences were noted in the duration of hospital stay between the groups(p=NS). Blood transfusion was needed in 30 out of 34 patients in Group I compared to 14/31 in Group II or 15/21 in Group III(p=0.001). The mean amount of transfusion for each patient was also higher in Group I(3,833 mL) than in Group II(1535 mL) or Group III(1419 mL)(p=0.04), but there was no difference in the inreoperation due to bleeding. Ea ly mortality rate was substantially higher in Group I(17.6%) but the differences between the groups were insignificant(p=NS). Although sepsis was a more prevalent cause of death in Group I, it was not related to anastomotic leak. Other morbidities did not differ between the groups(p=NS). Conclusion: In above results show that the reconstruction route does not affect the outcome of esophageal cancer surgery. We believe that the selection of reconstruction route can be based on the surgeon's preference and experience.

• Journal of the Korean Institute of Landscape Architecture
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• v.49 no.3
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• pp.1-10
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• 2021

This study aimed to evaluate preferences of Bukhansan dulegil using sentiment analysis, a natural language processing technique, to derive preferred and non-preferred factors. Therefore, we collected blog articles written in 2019 and produced sentimental scores by the derivation of positive and negative words in the texts for 21 dulegil courses. Then, content analysis was conducted to determine which factors led visitors to prefer or dislike each course. In blogs written about Bukhansan dulegil, positive words appeared in approximately 73% of the content, and the percentage of positive documents was significantly higher than that of negative documents for each course. Through this, it can be seen that visitors generally had positive sentiments toward Bukhansan dulegil. Nevertheless, according to the sentiment score analysis, all 21 dulegil courses belonged to both the preferred and non-preferred courses. Among courses, visitors preferred less difficult courses, in which they could walk without a burden, and in which various landscape elements (visual, auditory, olfactory, etc.) were harmonious yet distinct. Furthermore, they preferred courses with various landscapes and landscape sequences. Additionally, visitors appreciated the presence of viewpoints, such as observation decks, as a significant factor and preferred courses with excellent accessibility and information provisions, such as information boards. Conversely, the dissatisfaction with the dulegil courses was due to noise caused by adjacent roads, excessive urban areas, and the inequality or difficulty of the course which was primarily attributed to insufficient information on the landscape or section of the course. The results of this study can serve not only serve as a guide in national parks but also in the management of nearby forest green areas to formulate a plan to repair and improve dulegil. Further, the sentiment analysis used in this study is meaningful in that it can continuously monitor actual users' responses towards natural areas. However, since it was evaluated based on a predefined sentiment dictionary, continuous updates are needed. Additionally, since there is a tendency to share positive content rather than negative views due to the nature of social media, it is necessary to compare and review the results of analysis, such as with on-site surveys.

• Applied Biological Chemistry
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• v.50 no.3
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• pp.167-177
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• 2007

This study was carried out to develop natural vinegared kochujang. We first formulated vinegared kochujang containing pine needle (PN) and Artemisia princeps (AP) extracts. A dominant strain was isolated from the vinegared kochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The plant extracts of PN and AP were also investigated for their antibacterial activity and showed enough good activities to use for vinegared kochujang as a natural preservative. Quality characteristics of vinegared kochujang were evaluated, based on total cell numbers, pH, acidity, sugar content, color and sensory evaluation during storage at $25^{\circ}C$ and $37^{\circ}C$, respectively, for 3 weeks. No significant differences were found in the pHs and acidities of vinegared kochujang added with the plant extracts of PN and AP during their storage compared to starting time; however, total cell numbers were gradually decreased during the storage at $25^{\circ}C$ and $37^{\circ}C$, as the storage period was increased. For sensory evaluation, overall preference continuously declined depending on storage period, but the addition of 3% extracts of PN could delay the quality loss of vinegared kochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Research in Community and Public Health Nursing
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• v.13 no.2
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• pp.205-215
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• 2002

Objectives: This study was designed to develop and evaluate a stage matched exercise intervention program to effectively increase exercise behaviors in urban elders. Methods: The study included three phases: preliminary descriptive data collection, program development, and program evaluation. The data for the preliminary descriptive phase were collected between May and June 2001. The study participants were 89 urban elders who responded a questionnaire that included general characteristics, exercise related experiences, stage, and process of change in exercise behaviors. Data were analyzed using descriptive statistics, $x^2$-test, and content analysis. Development of the program was based on the preliminary data. and a literature review, and was guided by the tran theoretical model. It consisted of strategies to facilitate the process of changes used in each stage. Evaluation of the program was achieved from October to December 2001, using a case study method, in which eight urban female elders participated. Interviews were conducted on a weekly basis in the form of either an individual interview, or group discussion. Each elder subject received education in accordance with the program strategies and education materials. In the case that a subject's stage of change moved into another one, the scores for the process of change were re-measured. The data were analyzed using the content analysis technique. Results: The results were as follows: 1. Elders who participated in the preliminary data collection phase were over 75 years of age, and the majority of them were women. They had a higher educational level, and fewer number of illnesses than the subjects in other studies. Their stage of change was divided into pre-contemplation and maintenance. The social liberation scores were the highest across all stages of change. There was no difference between men and women on scores for processes of change in each stage. 2. The stage matched exercise intervention program that was developed in this study consisted of one counseling type program and three distinguished educational booklet materials. 3. The results of the case studies are as follows: 1) The study participants were 8 women between 75 and 87 years of age. At the first interviews, all of them were in the pre-contemplation stage. All of them reached the action stage before the 7th week. The scores for processes of change that were the focus in each stage increased more than the scores for other processes of change. During the early stages of change, experimental processes increased more than behavioral processes. However. this pattern was reversed during later stages of change. 2) Characteristics of the subjects in each stage were identical as presented at the tran theoretical model. The intervention strategies were effective in the transition occurred in any stage. 3) Barriers for exercise included unwillingness to exercise, fatigue, shortness of breath, and pain. Ways to overcome these barriers were 'learning an alternative exercise method that can be done at home', 'self-promising/ exercise-promising', and 'use of cues to exercise'. 4) The factors that affected the application of the program were consideration of age and personal preference in selecting an exercise pattern, individualized intervention, and use of education materials appropriate to elders. Women over 80 years of age preferred muscle strengthening and stretching exercise, because they can be easily done at home. They also preferred individualized interventions, materials that were easy to read, and education contents appropriate for elders. Conclusion: In conclusion, the stage matched exercise intervention program that considered the characteristics of the elders was effective to facilitate exercise behaviors of the elders.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.17-23
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• 2018

The purpose of this study was to produce mulberry extract and silk protein (MS) added yogurt fermented with vegetable lactic acid bacteria (Lactobacillus plantarum and Bacillus acidiproducens) and to determine their physicochemical properties and preference. The physicochemical properties were examined total phenol and antocyanins contents, viscosity, visible cell counts, chromaticity and sensory evaluation. Yogurt made with LP (PL) and BA (BA) had similar pH and titrable acidity and mulberry and MS addition made lower pH and higher titrable acidity than the control (YF) (p <0.05). The MS added yogurt exhibited adaptable acidity in the market. As expected, MS added yogurt had higher redness, and lower lightness and yellowness than no added one regardless of bacteria kinds, in chromaticity (p <0.05). MS added yogurt showed higher value of total phenols and anthocyanins than no MS added one. MS added yogurt also increased the number of live bacteria in the ascending order of than LP, BA, YF, LP + MS, and BA + MS. In sensory evaluation, BA + MS had the higher overall acceptance than the others. In conclusion, yogurt fermented with Lactobacillus plantarum and Bacillus acidiproducens was acceptable as much as the commercial Lactobacillus. Moreover, MS added yogurt fermented with Bacillus acidiproducens was the most preferred, based on physicochemical properties and overall acceptability for sensory evaluation.

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.111-117
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• 2007

This experiment was conducted to research the effects of Yellow Clay(YC) on the sensory evaluation of cooked meat in broiler chicks. A total of 216 one day old broiler chicks were divided into 6 groups at random. The six groups are consisted of one control group, to which no YC was added, and 5 groups to which an amount of YC was differently added. Diets contained 0.5, 1.0, 2.0, 4.0 and 8.0% of YC and fed to the 5 group broilers for 6 weeks. The lightness of meat in the broilers treated with YC was significantly higher than that of the control group in after-cooking(P<0.05). Besides, the lightness of meat was higher after-cooking than before-cooking. The properties of hardness, gumminess and chewiness were significantly lowered in the groups treated with Yellow Clay, as the amount of Yellow Clay increased at before-cooking and after-cooking(P<0.05). The turbidity of stock was higher in the groups treated with Yellow Clay as the percentage level of Yellow Clay increased, compared with the control group(P<0.05). The acceptability of color, flavor, and texture of meat and stock was higher in the groups treated with Yellow Clay, when compared with that of the control group(P<0.05). In total, the group treated with the 4 percentage of Yellow Clay was the highest in the overall preference(P<0.05).