• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.568-574
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• 2004

In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 20g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a $76.20\%$ water content, whereas those made with rice flour and roux had 73.00 and $64.00\%$ respectively The fat content of the cream soup made with roux was $10.24\%$, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.589-598
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• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

• Annals of Hepato-Biliary-Pancreatic Surgery
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• v.27 no.1
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• pp.49-55
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• 2023

Backgrounds/Aims: Data regarding outcomes of endoscopic retrograde cholangiography (ERC) in liver transplant (LT) recipients with biliary-enteric (BE) anastomosis are limited. We report outcomes of ERC and percutaneous transhepatic biliary drainage (PTBD) as first-line therapies in LT recipients with BE anastomosis. Methods: All LT recipients with Roux-BE anastomosis from 2001 to 2020 were divided into ERC and PTBD subgroups. Technical success was defined as the ability to cannulate the bile duct. Clinical success was defined as the ability to perform cholangiography and therapeutic interventions. Results: A total of 36 LT recipients (25 males, age 53.5 ± 13 years) with Roux-BE anastomosis who underwent biliary intervention were identified. The most common indications for a BE anastomosis were primary sclerosing cholangitis (n = 14) and duct size mismatch (n = 10). Among the 29 patients who initially underwent ERC, technical success and clinical success were achieved in 24 (82.8%) and 22 (75.9%) patients, respectively. The initial endoscope used for the ERC was a single balloon enteroscope in 16 patients, a double balloon enteroscope in 7 patients, a pediatric colonoscope in 5 patients, and a conventional reusable duodenoscope in 1 patient. Among the 7 patients who underwent PTBD as the initial therapy, six (85.7%) achieved technical and clinical success (p = 0.57). Conclusions: In LT patients with Roux-BE anastomosis requiring biliary intervention, ERC with a balloon-assisted enteroscope is safe with a success rate comparable to PTBD. Both ERC and PTBD can be considered as first-line therapies for LT recipients with a BE anastomosis.

• Journal of Gastric Cancer
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• v.13 no.4
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• pp.263-265
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• 2013

Intussusception is a rare cause of postoperative intestinal obstruction in adults. Many retrograde intussusceptions occur during the period following gastrectomy. A 77-year-old woman visited our hospital because of detected gastric adenocarcinoma. She received radical total gastrectomy with Roux-en-Y esophagojejunostomy. On the fifth postoperative day, she complained of abdominal pain, and we found leakage at the esophagojejunostomy site and dilatation of the Roux limb and the afferent limb of the jejunojejunostomy. Emergency surgery was performed. Retrograde jejunojejunal intussusception accompanied with a nasojejunal feeding tube was found at the efferent loop of the jejunojejunostomy. No ischemic change was found; therefore, manual reduction and primary repair of esophagojejunostomy was performed. She was discharged without complications on the 23rd re-postoperativeday. We suggest that the nasojejunal feeding tube acted as a trigger of intussusception because there was no definitive small bowel mass or postoperative adhesion. We present our findings here along with a brief review of the literature.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.80-96
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• 2006

The purposes of this study were twofold. First, it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared with commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called 'well-being'. As a result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4 : 1 (flour: olive-oil) was developed through repeated sensory tests. The findings also showed that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.

• Journal of Gastric Cancer
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• v.7 no.2
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• pp.88-96
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• 2007

Purpose: The only curative treatment for gastric carcinoma is surgery and it is still under debate which reconstruction method is better after performing gastrectomy for gastric carcinoma. The typical reconstruction methods after distal gastrectomy are Billroth I, Billroth II and Roux-en Y reconstruction. Yet it is difficult to compare these methods and not so much is known about which reconstruction is better in terms of the physiologic and nutritional function. With this background, we compared two reconstruction methods after distal gastrectomy (Billroth I versus Roux-en Y reconstruction) in terms of the long term physiologic function and nutritional status to create a reference for selecting reconstruction methods after distal gastrectomy. Materials and Methods: Between 1999 and 2002, 663 patients who underwent distal gastrectomy for early gastric carcinoma filled out questionnaires every six months after operation, and these questionnaires evaluated the physiologic function. To evaluate their nutritional status, blood tests were performed every six months to check their albumin, protein and hemoglobin levels, and we checked the body weight every 6 months as well. Results: The total score of the 15 questions on the questionnaire concerned with the physiologic function showed no difference between the two groups at every evaluation time, and both groups showed very low total scores, indicating tolerable physiologic function after operation. When comparing each question between two the groups, only symptoms of regurgitation and food passage showed a difference between the two groups, showing that the Roux-en Y group had better function in terms of these two symptoms. The Billroth I group showed a better nutrition status, indicating that the level of albumin, protein and hemoglobin were higher in the Billroth I group, with statistical significance. Body weight loss was severe in the Roux-en Y group. Conclusion: The physiologic function is slightly better in the Roux-en Y group in terms of some symptoms such as regurgitation and food passage. However, the nutritional status is better in the Billroth I group. In conclusion, because we cannot definitely ascertain which reconstruction is better when we consider both the physiologic and nutritional functions, it is reasonable that surgeon should choose reconstruction methods according to their experience and preference.

• The monthly packaging world
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• s.250
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• pp.75-79
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• 2014

• Culinary science and hospitality research
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• v.18 no.4
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• pp.222-232
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• 2012

The purpose of this study is Red Yeast Rice power is added to Roux, which is widely used as the liaison to make Brown Sauce, and the chemical and visual characteristics of the Brown Sauce made using the Red Yeast Rice power. Moisture content of Brown Sauce that included the Red Yeast Rice powder. Viscosity and turbidity of the Brown Sauce which included Red Yeast Rice powder. pH, Sugar value, and Reducing Sugar of the Brown Sauce which included Red Yeast Rice powder. The quantitative description analysis of the Brown Sauce showed that the strength of red color intensity, thickness, sour taste, bitter taste and grainess increased as the amount of the added powder increased, while the scorched flavor decreased. The overall result indicates that the addition of the Red Yeast Rice powder influenced the overall acceptability of the sauce, and it appeared that the 30% addition of the powder resulted in the optimal mechanical characteristics and enhancement of the acceptance of the sauce.

• Journal of Gastric Cancer
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• v.19 no.3
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• pp.365-371
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• 2019

The role of surgical intervention in patients with diabetic gastroparesis is unclear. We report a case of a 37-year-old man with a history of recurrent episodes of vomiting and long-standing type 2 diabetes mellitus. Esophagogastroduodenoscopy did not reveal any findings of reflux esophagitis or obstructive lesions. A gastric emptying time scan showed prolonged gastric emptying half-time (344 minutes) indicating delayed gastric emptying. Laboratory tests revealed elevated fasting serum glucose and glycosylated hemoglobin (HbA1c, 12.9%) and normal fasting C-peptide and insulin levels. We performed Roux-en-Y reconstruction after subtotal gastrectomy to treat gastroparesis and improve glycemic control, and the patient showed complete resolution of gastrointestinal symptoms postoperatively. Barium swallow test and gastric emptying time scan performed at follow-up revealed regular progression of barium and normal gastric emptying. Three months postoperatively, his fasting serum glucose level was within normal limits without the administration of insulin or oral antidiabetic drugs with a reduced HbA1c level (6.9%). Long-limb Roux-en-Y reconstruction after subtotal gastrectomy may be useful to treat severe diabetic gastroparesis by improving gastric emptying and glycemic control.

• Annals of Hepato-Biliary-Pancreatic Surgery
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• v.27 no.3
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• pp.317-321
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• 2023

Gastric cancer is very common. Many patients have undergone radical gastric cancer surgery in Korea. Recently, the number of cases with secondary cancer occurring in other organs such as periampullary cancers is increasing as survival rate of gastric cancer patients increases. There are some clinical issues in managing patients with periampullary cancer who have undergone radical gastrectomy previously. Considering that pancreatoduodectomy (PD) has two phases (i.e., resection and reconstruction), it can be very complicated and controversial to perform safe and effective reconstruction following PD in patients with a previous radical gastrectomy. In this report, we present our experiences of uncut-Roux-en-Y fashioned reconstruction in PD for patients with a previous radical gastrectomy and discuss its technical characteristics and potential advantages.