• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.

• Asian Journal of Turfgrass Science
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• v.21 no.2
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• pp.137-146
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• 2007

Traffic causes more and more stress and injury to grasses on golf course green in Korea due to the increased playing. This study compared the effect of fertilizer component (Nitrate, Phosphate, Potassium) on turfgrass growth and quality golf course green under traffic stress during early winter. Experiment was conducted by using different fertilizer components for 2 months(Oct. 1 to Nov. 30, 2005). Turfgrass leaf color, leaf texture, density and traffic tolerance were evaluated visually, and the root length(cm) and tiller density(tiller/$cm^2$) were measured. Creeping bentgrass(Agrostis palustris cv. 'Seaside II') fromthe nursery of Incheon Grand Golf Club was used. Results of this study are as followings: 1). Turfgrass color was the best in A6(20-15-10) and A5(15-15-10) treatments in the N study. Leaf texture was not different among treatments. Turf quality and traffic tolerance were the highest In A5 and A6. Root length was the longest(15.8cm) in A6 (20-15-10). Root length increased with nitrogen levels. 2). Turf color of A9(5-7.5-5) and A10(15-22.5-15) was darkest in the comparison of P study. Leaf texture was the best in A4(10-15-10) and A9. Turf quality was the best in A10. A7(10-0-10). 3). In general, to recover turfgrass damage on the putting greens during low temperature period, fertilizer amount need to be increased; and nitrogen is better than phosphate and potassium for that purpose.

• Food Science and Preservation
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• v.19 no.4
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• pp.586-593
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• 2012

This study was carried out to determine the biological activity of Acanthopanax sessiliflorum fruit extracts. The phenolic compound contents of the extracts were 21.4 and 15.8 mg/g in hot water and 60% ethanol extracts. The total anti-oxidant activities of the water and the 60% ethanol extracts at a 200 ${\mu}g/mL$ phenolic concent ration were at $92.4{\pm}0.8$ and $89.2{\pm}1.1%$ in terms of the DPPH radical scavenging activity, $98.3{\pm}1.1$ and $96.5{\pm}3.5%$ in terms of the ABTS radical decolorization, $2.0{\pm}0.6$ and $1.2{\pm}2.8$ PF in terms of the anti-oxidant protection factor, and $66.3{\pm}0.8$ and $61.4{\pm}2.3%$ in terms of the TBARs inhibitory activity. The activities that inhibited the angiotensin-converting enzyme and xanthin oxidase were at $85.1{\pm}3.2$ and 0% in the water extracts and $59.3{\pm}1.5$ and $9.5{\pm}0.8%$ in the 60% ethanol extracts at the 200 ${\mu}g/mL$ phenolic concentration. The tyrosinase and elastase inhibitory activities were at $56.6{\pm}1.8$ and $53.1{\pm}1.1%$ in the water extracts and $33.7{\pm}2.2$ and $22.4{\pm}3.1%$ in the 60% ethanol extracts. The astringent effect of the water and the 60% ethanol extracts were at $50.5{\pm}0.9$ and $11.5{\pm}4.1%$.

• Food Science and Preservation
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• v.24 no.3
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• pp.431-439
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• 2017

This study was conducted to examine the antioxidant activities and physiological activities of mixture extracts (Liriope platyphylla, Schizandra chinensis and Panax ginseng C.A. Meyer) with different extraction mixing ratios (MEC, 2:1:1; ME1, 1:2:1; ME2, 1:1:2; ME3, 1.34:1.33:1.33). The yield of extracts ranged from 25.33 to 33.87%. The total polyphenol and total flavonoid contents of ME1 extracts were 1.01 g/100 g, 0.07 g/100 g, respectively. The total sugar contents of MEC extract was 22.83 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of ME1 extracts at $1,000{\mu}g/mL$ were 26.79% and 21.08%. The superoxide radical scavenging and ferric-reducing antioxidant power of ME1 extracts at $1,000{\mu}g/mL$ were 67.83% and $295.47{\mu}M$, respectively. The functionalities of extracts were investigated with L-132 and RAW264.7 cell lines. The extracts on different mixing ratios did not show the toxicity on L-132 and RAW264.7 cell line in $100-2,500{\mu}g/mL$. The ME1 extract of $1,000{\mu}g/mL$ performed better than other extracts protective effects against oxidative stess in L-132 cells (81.22%) and the ME2 extract at $1,000{\mu}g/mL$ decreased nitric oxide production by $7.48{\mu}M$ which was more potent than other extracts. There results suggest that the ME1 extracts may be a useful functional food material in the food industry.

• Food Science and Preservation
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• v.24 no.3
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• pp.394-405
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• 2017

This study was conducted to confirm the usefulness of essential oil components in yuzu and kumquat cultivated in Korea for comparison with those in lemon and lime. The volatile flavor compounds in citrus fruits (yuzu, kumquat, lemon and lime) were extracted for 3 h with 100 mL redistilled n-pentane/diethylether (1:1, v/v) mixture, using a simultaneous steam distillation and extraction apparatus (SDE). The volatile flavor compositions of the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma compounds analyzed were 104 (3,713.02 mg/kg) in yuzu, 87 (621.71 mg/kg) in kumquat 103 (3,024.69 mg/kg) in lemon and 106 (2,209.16 mg/kg) in lime. Limonene was a major volatile flavor compound in four citrus fruits. The peak area of limonene was 35.03% in yuzu, 63.82% in kumquat, 40.35% in lemon, and 25.06% in lime. In addition to limonene, the major volatile flavor compounds were ${\gamma}$-terpinene, linalool, ${\beta}$-myrcene, (E)-${\beta}$-farnesene, ${\alpha}$-pinene and ${\beta}$-pinene in yuzu, and ${\beta}$-myrcene, ${\alpha}$-pinene, (Z)-limonene oxide, (E)-limonene oxide, geranyl acetate and limonen-10-yl acetate in kumquat. Furthermore, ${\gamma}$-terpinene, ${\beta}$-pinene, ${\beta}$-myrcene, geranyl acetate, neryl acetate and (Z)-${\beta}$-bisabolene in lemon and ${\gamma}$-terpinene, ${\beta}$-pinene, (Z)-${\beta}$-bisabolene, neral, geranial and neryl acetate in lime were also detected. As a result, it was confirmed that the composition of volatile flavor compounds in four citrus fruits was different. Also, yuzu and kumquat are judged to be worthy of use alternatives for lemon and lime widely used in the fragrance industry.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.16 no.5
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• pp.31-47
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• 2021

The purpose of this study is to demonstrate the moderating effect of technology development activities in the relationship between independent variables such as entrepreneurial orientation and technology innovation capabilities and dependent variables. As a result of analyzing the causal relationship between research variables, it was found that the higher the innovation and initiative among the sub-factors of entrepreneurial orientation, the more positive the technical commercialization performance and product completion. Among the sub-factors of entrepreneurial orientation, risk-taking was found to have a significant effect only on product completion. It was found that the higher the technology commercialization capability and technology convergence capability, the higher the technology commercialization performance, the technology commercialization performance. As a result of analyzing the moderating effect of technology development activities, it was found that technology development management ability, a sub-factor of technology development activities, controls the influence relationship between innovation and risk sensitivity and technology performance. In addition, it was found that the involvement in technology development planning controls the influence relationship between technology convergence capability and technology performance among sub-factors of technology innovation capability. Based on the above analysis results, this study made three suggestions as follows. First, the achievements of technology commercialization to achieve the superiority of corporate competition depend on progressive innovation and risk-taking based on entrepreneurial orientation. It is necessary to find a way to build entrepreneurial orientation from within the organization. Second, due to the nature of the ICT industry, which has a fast pace of technological development and changes in market acceptance, technology commercialization performance will be positive when the capabilities, technology, knowledge, and resources that can quickly lead to product production can be organically linked. Finally, corporate CEOs need to further promote innovation and risk-taking through phased and continuous research activities for technology development. In addition, it is necessary to establish a corporate culture that tolerates various strategies and failures so that understanding of technology convergence can lead to technological performance.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.382-390
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• 2021

In this study, solubilized yuzu pulp powder (EYP) was produced using enzyme treated yuzu pulp powder (YP) and used to manufacture yuzu granules (0-20% EYP content). The physicochemical, product stability, and functional properties of Yuzu granules were compared among five enzyme treatments. Among the five treatments, CL had the highest YP solubilization yield (48.68%). Microstructural observation of EYP using FE-SEM revealed that its surface became irregular and porous after enzymatic treatment. Compared to YP, EYP had 2 times lower insoluble dietary fibers and 3 times lower hemicellulose and cellulose content. Among the yuzu granules, IV (yuzu granules with 15% EYP) had an excellent water and oil holding capacity and flowability. IV granule had the highest narirutin and hesperidin content of 3.4 mg and 2.2 mg/g DW, respectively and the highest antioxidant (68.4%) and tyrosinase inhibitory activities (82.5%). Therefore, EYP or granule with EYP can be used as a functional component in food industry or pharmaceutical field.

• Food Engineering Progress
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• v.15 no.4
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• pp.388-397
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• 2011

The purpose of this study was to determine the optimum ethanol extraction conditions for maximum extraction of functional components such as ferulic acid, oryzanol, and toopherol from black rice bran using Response Surface Methodology (RSM). A central composite design was applied to investigate the effects of the independent variables of solvent ratio ($X_{1}$), extraction temperature ($X_{2}$) and extraction time ($X_{3}$) on the dependent variables such as total phenol components ($Y_{1}$), total flavonoids compounds ($Y_{2}$), electron donating ability ($Y_{3}$), $\gamma$-oryzanol ($Y_{4}$), ferulic acid ($Y_{5}$) and $\alpha$-toopherol components ($Y_{6}$). ANOVA results showed that coefficients of determination (R-square) of estimated models for dependent variables ranged from 0.8939 to 0.9470. It was found that solvent ratio and extraction temperature were the main effective factors in this extraction proess. Particularly, the extraction efficiency of ferulic acid, $\gamma$-oryzanol and $\alpha$-toopherol components were significantly affected by extraction temperature. As a result, optimum extraction conditions were 20.35 mL/g of solvent ratio, 79.4$^{\circ}C$ of extraction temperature and 2.88 hr of extraction time. Predicted values at the optimized conditions were acceptable when compared with experimental values.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.2
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• pp.54-65
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• 2019

China government recently tries to preserve not only the famous national historic-culture cities, but also the small and medium-sized cities due to the damages and destruction of the cities by the rapid economic development, urban expansion and the development of tourism industry. Hence, this study chose 'Zhoucun ancient mall' which is one of the hotness of cultural heritage located in a mid-sized city named 'Zhoucun district Zibo city Shandong province' that has continuously cared historical landscapes by the protective policy regarding the city as a historic-culture resource from '80s, and considered the character of the city's development process on how the historical landscapes were well protected. In fact, the protection policy in Zhoucun ancient mall had been started in early '80s, however, the viable plan was established in 2001 entitled 'Historical block protection planning of Zhoucun Da street'. And then, 'Regulatory plan for the ancient mall site of Zhoucun Da street' established in 2008 has expanded the area of the blocks for protection. However, this plan organized area only block-by-block so that the small blocks couldn't have the unity when expanded. Later in 2015, 'Regulation Organization Plan' hastried to expanded the protect-area to solve the unity problem. As a result of the study, the historical landscape management plan of Zhoucun in Zibo city has been systematically changed in 2001 after. In other words, this 2001's plans established buffer zones for the maintenance of protected areas and the surrounding environment. And then the detailed regulatory plan for 2008 led to a concrete urban management plan. After that, in 2015, it was found that the expansion plan to protect and manage the whole area of Zhoucun disrict is to manage the landscape of the surrounding area including the historical landscape of 'Zhoucun ancient mall'.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.1
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• pp.103-110
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• 2019

Recently, Korea has been affected by extreme weather events including extended summers and increased temperatures caused by global warming and climate change. Environmental temperature is especially important to the livestock industry because it is closely related to livestock productivity. This study was conducted to investigate the influence of different environmental temperatures on respiration rate, rectal temperature and body-surface temperature in finishing pigs. Pigs ($98.3{\pm}6.6kg$) were housed in individual cages inside an experimental chamber and exposed continuously to one of five environmental treatments ($22^{\circ}C$, $24^{\circ}C$, $26^{\circ}C$, $28^{\circ}C$, $30^{\circ}C$) for 10 days without providing additional rest time. Feed and water intake, respiration rate, rectal temperature and body-surface (head, ear, neck, back, side) temperature were measured two times daily during the experimental period. A significant increase in respiration rate from $26^{\circ}C$ and in body-surface temperature from $24^{\circ}C$ (p<0.05) was observed. At $30^{\circ}C$, the respiration rate had almost doubled and the body-surface temperature increased by about $5^{\circ}C-7^{\circ}C$. Moreover, ear skin temperature was very sensitive to environmental temperature. However, feed intake, water intake and rectal temperature did not change significantly during the experiment.