• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.125-137
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• 2005

The purpose of this study was to analyze the regional ripple effects and residents' perceptions of the West Coast Highway on four regions of Chung-nam province. The data was collected through questionnaire interviews with 400 residents in four regions of the west coast area. After data cleaning, the statistical methods used were confirmative factor and cluster analysis with 309 sampled from four regions of Dangjin, Boryong, Seosan and Taean. The results of this study were as follows. First, it is classified, according to the residents' perceptions against the opening of the West Coast Highway, into four groups. Group A is the people who haven't lived there long and mainly consists of relatively young (30's-40's) males, while Group B is the people with lower incomes and middle-aged males (40's) who have lived there for 11 to 20 years. Group C is mainly the people who are middle-aged housewives in their 40's and who haven't lived there long and with a relatively higher income. Group D is the people who lived for less than five years and had lower incomes than other groups. The results show that their perceptions against the influence of regional development differ demographically from each other. In conclusion, it was determined that most of them were concerned that it, coupled with the construction of the West Coast Highway, would damage the surrounding countryside but believed it would contribute to the growth of the region's economy. Whereas groups A and B seem to acknowledge the necessity of regional development and environmental protection, groups B and D appear to be more content with the tourism development derived from the West Coast Highway and are paying more attention to such plans than other two groups.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.171-183
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• 2011

This research is to figure out the manufacture proper1ies and the effect of adding red ginseng powder into cookies. When adding red ginseng powder into wheat, there was no significant change in moisture content while the amount of WRC and AWFC increased significantly. In the manufacturing and quality characteristics, there was no noticeable change in thickness and spreadability. Also, wheat cookies containing red ginseng powder didn't show significant differences either and the control plot had the biggest diameter. The change of chromaticity showed that L-value and b-value seemed to significantly decrease while a-value increased a lot In other words, the more ginseng powder was added, the darker its external colour became. In the organic characteristics, the control plot showed the best result in volume, crust, top grain and in almost every part. The volume had the most satisfying result with 6% of red ginseng powder added, and there was not much difference among the groups added with red ginseng powder. Generally, adding up tp 12% of ginseng powder was found best when making cookies.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.171-179
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• 2015

This study was conducted to investigate the antioxidant activity and the bioactive compounds found in 70% ethanol extracts taken from Sanguisorbae officinalis L. leaves(SO) cultivated in Korea. The extracts were tested for their total phenolic contents (TPC), total flavonoid contents (TFC), phenolic compounds, and antioxidative activities using various in vitro assay such as DPPH, ABTS radical scavenging activity, FRAP activity, and reducing power. The TPC and TFC were found to be $119.3{\pm}1.54mg$ gallic acid and $59.6{\pm}1.43mg$ rutin at mg of 70% ethanol extracts, respectively. Catechin was the major material among the phenolic compounds in SO extracts. The DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP activity, and reducing power of SO extracts were increased in a dose-dependent manner. These results suggest that SO extracts could be considered as a good source of natural antioxidants and functional food ingredient.

• Journal of the Korean Institute of Landscape Architecture
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• v.42 no.6
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• pp.31-38
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• 2014

This study is an evaluation index development research based on the Gyeongju Historic Heritage Sites to identify the attractive properties of Gyeongju that have helped determine the competitiveness of this historical city. Through literature reviews on these attractive factors of historic urban landscape, the Vienna memos(UNESCO, 2005) and the International Cultural Tourism Charter(ICOMOS, 1999), two professional investigations were conducted following a backup group of attraction indexes that had been received prior. In the end, 22 attraction indexes were chosen in the Urban Historical and Cultural area, the Heritage Resources area, and the Urban Environment area with three aspects based on the analysis of Importance(M), Standard deviation(SD), Content Validity Ratio(CVR), Agreement, and convergence. These indicators will be useful basic information for improving the city's historic charms. In the future, these indicators can be used as a basis for evaluating the characteristic charms of Gyeongju, through which the charm of Gyeongju can be re-recognized.

• Child Health Nursing Research
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• v.25 no.4
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• pp.367-376
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• 2019

Purpose: Study purpose was to describe the child safety injury experiences, injury prevention behaviors and educational needs of immigrant Vietnamese women on Jeju Island, and to explore associations among those factors. Methods: A descriptive correlational study was conducted using structured questionnaires to collect data from immigrant Vietnamese women who visited a multicultural centers on Jeju Island from January to April, 2017. Results: Data from 60 women were analyzed. They were $28.2{\pm}5.5$ years old, had resided in Korea for $40.6{\pm}31.1$ months, and had $1.5{\pm}0.6$ children on average. In total, 51.7% had previous injury prevention education, 68.2% had experienced child safety injuries, and 95.0% wanted to receive education on how to prevent child safety injuries. The mean total score of child injury prevention behaviors was $27.33{\pm}17.79$, and that variable was associated with a longer duration of formal education (t=2.41, p=.021) and with women's experiences of child safety injury (t=5.97, p<.001). Conclusion: Immigrant Vietnamese women experienced a higher frequency of child safety injuries and needed educational opportunities to prevent these injuries. Further research is necessary to develop the essential content and effective methods for education on child safety injury prevention among this unique multicultural population.

• Journal of Digital Convergence
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• v.17 no.11
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• pp.39-51
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• 2019

This study attempts to investigates big data of marital relationships of Kimhae Kim's family on their genealogy. Through the network analysis, how the relationship between families have been structured and changed longitudinally from 1500s to 1800s. Results showed that the network sizes had increased and centralizations had decreased gradually. However, the results indicated that some families were stably located in the central position on the networks. This study suggests that data on genealogy can be used for big data and social network analyses.

• Food Science and Preservation
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• v.18 no.6
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• pp.817-823
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• 2011

Angelicae gigas Nakai has been used as a traditional medicine as well as an edible vegetable in South Korea. In this study, the total phenolic and flavonoid content and antioxidants of A. gigas Nakai leaves were examined in vitro via hydroxyl-radical-scavenging activity, reducing power activity, metal chelating assay, and DPPH-free -radical-scavenging assay. Among all the extracts from A. gigas Nakai leaves, the ethanol extract showed the strongest effects in all of the assays. The $EC_{50}$ values for the DPPH-radical-scavenging activities of ethanol, methanol, and water extracts were 31.47, 42.14, and $58.47{\mu}g/mL$, respectively. Among the extracts from A. gigas Kakai leaves, the ethanol extract had the highest levels of total phenolics ($7.84{\pm}1.46$ mg TAN/g) and total flavonoids ($4.23{\pm}0.03$ mg QE/g), which correlated strongly with the individual phenolic-compound (p-hydroxybenzoic acid, vanillin, and trans-ferulic acid) contents. The ethanol extract also showed stronger antioxidant activity than tocopherol in hydroxyl- radical-scavenging activity assay. These results indicate that the ethanol extract of A. gigas Kakai leaves possesses significant antioxidant properties, which suggests its great potential as a functional-food ingredient in the food industry.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.9
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• pp.1214-1219
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• 2021

Virtual augmented reality technology is rapidly growing due to the development of hardware and software technology. The perspective on the application of industrial technology using this virtual augmented reality is at an early stage. Beginning with entertainment elements in Korea, there are many demands and demands in education, culture, tourism, sports, arts, medicine, disasters, and defense. In this paper, the study of the process of applying the process for the application of industrial virtual reality technology and augmented reality technology and the design of the technology according to the various operations necessary for the specific process are conducted. The study contains research results to provide services for training and actual process through virtual reality and augmented reality technology. This suggests that many industrial applications will be possible in the future.