• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.

• Journal of Intelligence and Information Systems
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• v.20 no.4
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• pp.25-41
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• 2014

Recently, the number of social media users has increased rapidly because of the prevalence of smart devices. As a result, the amount of real-time data has been increasing exponentially, which, in turn, is generating more interest in using such data to create added value. For instance, several attempts are being made to analyze the relevant search keywords that are frequently used on new portal sites and the words that are regularly mentioned on various social media in order to identify social issues. The technique of "topic analysis" is employed in order to identify topics and themes from a large amount of text documents. As one of the most prevalent applications of topic analysis, the technique of issue tracking investigates changes in the social issues that are identified through topic analysis. Currently, traditional issue tracking is conducted by identifying the main topics of documents that cover an entire period at the same time and analyzing the occurrence of each topic by the period of occurrence. However, this traditional issue tracking approach has two limitations. First, when a new period is included, topic analysis must be repeated for all the documents of the entire period, rather than being conducted only on the new documents of the added period. This creates practical limitations in the form of significant time and cost burdens. Therefore, this traditional approach is difficult to apply in most applications that need to perform an analysis on the additional period. Second, the issue is not only generated and terminated constantly, but also one issue can sometimes be distributed into several issues or multiple issues can be integrated into one single issue. In other words, each issue is characterized by a life cycle that consists of the stages of creation, transition (merging and segmentation), and termination. The existing issue tracking methods do not address the connection and effect relationship between these issues. The purpose of this study is to overcome the two limitations of the existing issue tracking method, one being the limitation regarding the analysis method and the other being the limitation involving the lack of consideration of the changeability of the issues. Let us assume that we perform multiple topic analysis for each multiple period. Then it is essential to map issues of different periods in order to trace trend of issues. However, it is not easy to discover connection between issues of different periods because the issues derived for each period mutually contain heterogeneity. In this study, to overcome these limitations without having to analyze the entire period's documents simultaneously, the analysis can be performed independently for each period. In addition, we performed issue mapping to link the identified issues of each period. An integrated approach on each details period was presented, and the issue flow of the entire integrated period was depicted in this study. Thus, as the entire process of the issue life cycle, including the stages of creation, transition (merging and segmentation), and extinction, is identified and examined systematically, the changeability of the issues was analyzed in this study. The proposed methodology is highly efficient in terms of time and cost, as it sufficiently considered the changeability of the issues. Further, the results of this study can be used to adapt the methodology to a practical situation. By applying the proposed methodology to actual Internet news, the potential practical applications of the proposed methodology are analyzed. Consequently, the proposed methodology was able to extend the period of the analysis and it could follow the course of progress of each issue's life cycle. Further, this methodology can facilitate a clearer understanding of complex social phenomena using topic analysis.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.185-191
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• 2005

An experiment was conducted to study the effect of feeding ammoniated wheat straw treated with HCl on blood biochemical profiles in growing male buffalo (Bubalus bubalis) calves. Twenty-four growing male buffalo calves (one year of age, 88.54${\pm}$3.81 kg average body weight) were divided into three groups in a completely randomized design on the basis of their body weight. Animals in all the three groups were fed on concentrate mixture. In addition, they were offered wheat straw, ammoniated wheat straw (4% urea at 50% moisture level) and HCI treated ammoniated wheat straw (4% urea at 50% moisture level and HCl added to trap 30% of the NH3 evolved) in groups I, II and III, respectively for a period of 180 days, as per Kearl (1982) for body weight gain of 500 g/d. In all diets, concentrate:roughage ratio was fixed at 50:50 and were made isonitrogenous by adjusting CP levels of conc. mixtures. Blood was collected from jugular vein of each buffalo calf at the beginning and subsequently at two months interval of experimental feeding. Due to urea-ammoniation, the CP content of wheat straw increased from 2.90 to 6.96% and addition of HCl along with urea further increased the CP content to 10.09%. In all the three groups, the mean values of plasma glucose (mg %) and serum globulin (g %), showed a decreasing trend, while the mean value of serum TP (g %), serum A:G ratio, serum urea (mg %), serum creatinine (mg %), serum ALP (KA units), SGOT (units/ml.), SGPT (units/ml), serum T$_3$ and T$_4$ (ng/ml) showed an increasing trend with the advancement of feeding period. The cumulative period mean values of serum TP (6.15 to 6.20 g %), serum albumin (3.07 to 3.18, g %), serum globulin (2.98 to 3.09, g %), serum A:G ratio (1.03 to 1.10), serum ALP (23.15 to 23.63, KA units), serum T$_3$ (1.20 to 1.23 ng/ml) and serum T$_4$ (21.33 to 21.88 ng/ml) were comparable among the groups. The cumulative period mean plasma glucose (mg %) in group III (57.28) was similar to groups I (55.31) and II (59.41), however, the cumulative period mean plasma glucose in group II was significantly (p<0.01) higher than group I. The cumulative period mean serum urea (mg %) in group III (47.34) was significantly (p<0.001) higher than group I (38.38) and II (42.24), which were statistically alike. However, the cumulative period mean serum creatinine values (mg %) in groups II (1.43) and III (1.52) were similar and were significantly (p<0.01) higher than group I (1.24). The cumulative period mean SGOT (units/ml) in groups I, II and III was 91.71, 96.04 and 96.64, respectively. Similarly the cumulative period mean SGPT (units/ml) was 19.00, 19.93 and 20.01 in groups I, II and III, respectively. The cumulative period mean values of SGOT (p<0.05) and SGPT (p<0.001) in groups II and III were similar and were significantly higher than group I. The cumulative period mean serum T$_3$ and T$_4$ values in groups I (1.21 and 21.81), II (1.23 and 21.42) and III (1.20 and 21.33) were comparable. From the present study it may be concluded that feeding of AWS treated with and without HCI to growing male buffalo calves for 180 days had no significant adverse effect on blood biochemical profile.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.555-563
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• 2004

The pH of beverages is known to be low and have, therefore, been implicated in the increasing incidence of erosion. Erosion is believed to be the predominant cause of teeth wear in children and young adults, although there will always be a contribution from attrition and abrasion. The aim of the present study was to evaluate the effect of yogurt on the progression of erosive demineralization in human enamel using demineralization model in vitro. In 4 yogurts, available on the market, pH, buffering capacity and the concentrations of calcium, phosphate and fluoride were determined. The buffering effect was determined by titration with NaOH. 50 milliliters of each drink was then titrated with 1M sodium hydroxide, added in 0.5 milliliters increments, until the pH reached about 7. Human deciduous enamel(n=40) samples were divided into four groups and exposed to 80ml of the yogurt for 30,60, 90 and 120min. Enamel surface microhardness(VHN) was examined before and after each exposure. 1. The average PH of fermented milk was 3.77 and this pH value was acidic enough to cause tooth erosion. 2. All of the fermented milks were found to be erosive(p<0.05) 3. The teeth exposed to the fermented milk all showed erosion like lesions and microhardness measurements showed that enamel surface hardness decreased proportionately with increased time of immersion in all tooth specimen groups. 4. After immersion for 30 and 60 minutes, reduction rate of microhardness values was not significantly different between the groups(p>0.05). However, after 90 and 120 minutes, reduction rate of each group was significantly different(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.887-893
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• 2010

This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at $4^{\circ}C$ for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at $4^{\circ}C$ for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1434-1442
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• 2005

The Present study was attempted to investigate the Possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with $30\%$ rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.427-431
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• 1984

This experiment was conducted to study the effects of Korean ginseng and tocopherol on serum testosterone level, protein metabolism and swimming endurance in rats. Powdered ginseng (2.5 g/kg) and ${\alpha}-tocopherol$ (250 mg/kg) were added directly into the basal diet of rats feeding for 6 weeks. The serum testosterone level of ginseng-treated rats had no difference from that of control rats, but the level was slightly increased in tocopherol-treated rats. In the case of ginseng-treated rats, there were no significant difference in the contents of albumin, ${\alpha}_1-globulin$, ${\alpha}_2-globulin$, ${\gamma}-globulin$ and A/G ratio compared with those of the control rats, however, the levels of total protein and ${\beta}-globulin$ were increased significantly(p<0.005). Total protein value of tocopherol-treated rats was higher than that of the control rats(p<0.005). In contrast, albumin content was slightly decreased. The contents of ${\alpha}_1-globulin$, ${\alpha}_2-globulin$, ${\beta}-globuiln$ and ${\gamma}-globulin$ were higher in the rats fed tocopherol diet that those obtained from the control rats. Accordingly A/G value was markedly decreased (p<0.001). In swimming endurance test, both Korean ginseng and ${\alpha}-tocopherol$ did not appear to have any effect on rats' stamina.

• Journal of Life Science
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• v.19 no.1
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• pp.21-33
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• 2009

In this study, we investigated the effect of Rhei Rhizoma (RR; 大黃) water extract on gene expression in a hypoxia model of cultured rat hippocampal neurons. RR water extract $(2.5{\mu}g/ml)$ was added to the culture media on day 10 in vitro (DIV10), and a hypoxic shock (2% $O_2$/5% $CO_2$, $37^{\circ}C$, 3 h) was given on DIV13. After maintaining the cultures in normoxia for 24 hr, total RNA was isolated and used for microarray analysis. The MA-plot indicated that most genes were up- or downregulated within 2-fold. There were more downregulated genes (725 ea) than upregulated ones (472 ea) when larger than Global M value 0.2 (i.e., >15% increase) or smaller than Global M value -0.2 (i.e., >15% decrease) were considered. Antiapoptosis genes such as Tegt (2.4-fold), Nfkb1 (2.4-fold) Veg (1.8-fold), Ngfr (1.6-fold) were upregulated, while pro-apoptosis genes such as Bad (-64%), Cstb (-66%) were downregulated. Genes for combating environmental stress (stress response genes) such as Defb3 (2.7-fold), Cygb (2.2-fold), Ahsg (2.18-fold), Alox5 (2-fold) were upregulated. Genes for cell proliferation (cell cycle-related genes) such as Erbb2 (1.84-fold), Mapk12 gene (1.8-fold) was upregulated. Therefore, RR water extracts upregulate many pro-survival genes while downregulating many pro-death genes. It is interpreted that these genes, in combination with other regulated genes, can promote neuronal survival in a stress such as hypoxia.