• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1021-1025
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• 2003

The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.2
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• pp.379-388
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• 1998

본 연구는 악안면보철용 실리콘의 색안정성을 연구하기 위하여 실리콘 재료로 MDX 4-4210 Silicone(Dow Coming. Midland, Mich.)과 A-2186(Factor II, Lakeside, Az)을 사용하고 Mars Violet. Golden Yellow, Red yellow, Raw Sienna등 4종의 색소(Factor II, Lakeside, Az)를 이용하여 시편을 제작한 후 1군은 섭씨5-55도에서 700회 thermocycling하였고, 2군은 10%의 비눗물(Ivory, Proctor & Gamble Inc,. Toronto, Ontario)에 담아 섭씨15-55도에서 700회 thermocycling하였다. 3군은 10%의 비눗물에 담아 75일간 실온에서 보관하였으며 4군은 실온의 암실에 75일간 보관하였다. 5군은 초여름인 6월 중순부터 75일간 햇볕이 잘드는 곳에 위치하였다. 이를 측색색차계(Model TC-6FX, Tokyo Denshoku Co., Japan)를 이용하여 측정하고 색변화를 연구한 결과 다음과 같은 결론을 얻었다. 1. $L^*$값의 경우 모든 실험군에서 대조군에 비해 유의하게 감소하였다. 2. $a^*$값의 경우 대부분의 실험군에서 증가하였으나 Raw sienna, Mars violet색소를 사용한 실험 3.4.5군의 MDX4-4210의 경우 감소하는 경향을 보였다. 3. $b^*$값은 실험1.2.3군의 경우 대부분 감소하였고 실험4.5.군의 경우에서 증가하였으나 3.4.5군의 경우에서 대부분 유의한 차이가 없었다. 4. ${\Delta}E$의 값은 실험군에서 대부분 감소하였으나 4군의 A-2186에서 증가하는 경향을 보였고 실험2군의 Red yellow, Mars violet을 사용한 MDX4-4210에서 비교적 큰 변화를 보였다. 5. $L^{\ast}$값과 a값의 변화량의 합은 A-2186의 경우에서 크게 나타났으나 ${\Delta}E$값의 변화량은 MDX4-4210에서 크게 나타났다. 6. $L^*$값의 변화량의 합은 실험4군에서 크게 나타났으며 $a^*$값은 1군에서, $b^*$값과 ${\Delta}E$값의 변화량의 합은 2군에서 크게 나타났다.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.200-206
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• 2005

This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing $15\%$ loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing $15\%$ loquat flesh and $20\%$ oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with $15\%$ loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the $15\%$ loquat flesh stirred yoghurt added with $20\%$ oligosaccharide were higher than others.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1124-1128
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• 2003

The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1158-1162
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• 1998

Effects of addition of sorghum flour on the quality properties of wheat flour muffin were investigated. Initial pasting temperature and peak viscosity on amylograph increased with the concentrations of sorghum flour added, but final viscosity decreased. The lightness values decreased with the increase of sorghum flour contents in muffin, but redness values increased. The sorghum flour addition at 10% level did not affect the volume of muffin, but the volume of muffin containing 30% sorghum flour was significantly decreased compared to that of control. Most of texture parameters such as hardness, adhesiveness, gumminess and chewiness were not affected by the addition of sorghum flour up to 20% level. As results of sensory evaluation, appearance and flavor of muffins by addition of sorghum flour differed significantly from the control, but there were no differences among the muffins containing sorghum flour at 10, 20, and 30% levels. Texture of 10% sorghum flour muffin was similar to that of the control, but there was a significant difference in texture by 30% sorghum flour addition. However, taste and overall acceptability did not differ significantly up to 30% level.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2812-2818
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• 2013

Medicine such as Korean oriental medicine and alternative medicine is inferior to western medicine in diagnostic skills and treatment regimen but despite going through a lot of in western medicine preference to that is situations. Likewise, in Korean oriental medicine and alternative medicine have been closely linked to that effect not proven scientifically to be solved is regarded as the biggest drawback. In this paper, auricular therapy that is often used in alternative medicine to help strengthen the internal organs function which whether the conduct of stimulating ear is effective or not by applying to ocular inspection of Korean oriental medicine is proposed. For this purpose, lung ear reflex points to stimulate were performed after the right cheek color by measuring stimulation before comparison and analysis of the experiments. In addition, in order to examine this first analysis of the human body to the lungs and the elements of image analysis is to study. Experimental result, derived b value increased to a value of the right cheek and the results by lung ear to stimulate reflex point.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.261-266
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• 2006

The purpose of this study was to use polymannuronic acid (polymann) obtained from the polysaccharide, component of brown seaweed, to convert wet noodles to healthier noodles. The study also investigated the effects of polymann on the quality of wet noodles. The wet noodles were prepared with composite flour containing various contents of polymann. The characteristics of the wet and cooked noodles, such as color, texture, cooking properties and sensory attributes, were evaluated. The addition of polymann did not affect the cooking weight, volume and water absorption. The turbidity of polymann noodle soup increased slightly as the amount of polymann in the noodles was increased. The L, a and b values of wet and cooked polymann noodles decreased as the amount of polymann was increased. Texture properties increased proportionally as the amount of polymann was increased. The hardness of noodles made with polymann was lower than that of control, while the springiness and adhesiveness of polymann noodles were higher than those of control. In sensory evaluations, there were no significant differences between control noodles and those containing 2% and 4% polymann. However, noodles with 2% polymann received significantly higher taste scores than the other noodles.

• Journal of Bio-Environment Control
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• v.10 no.2
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• pp.118-119
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• 2001

This experiment was carried out to examine the effects of foliar applications of 100 mg.L$^{-1}$ ethephon mixed with different calcium formulae (10,000 mg.L$^{-1}$ Clef-non, 2,000 mg.L$^{-1}$ Cell-bine, 2,000 mg.L$^{-1}$ Hicalux, and 2,000 mg.L$^{-1}$ calcium acetate monohydrate) on the rind coloration, defoliation and fruit quality of satsuma mandarin cultivated in the plastic greenhouse. Foliar applications of ethephon alone or in mixture with either Clef-non, Cell-bine, Hicalux or calcium acetate monohydrate demonstrated that increased 'a'value of peel chromaticity as compared to the control. The treatments encouraged fruit colour and allowed the harvest date to be predicted. The defoliation ratio decreased considerably by foliar applications of ethephon mixed with Cell-bine or Hicalux. The sugar content of fruit increased by 1.6, 1.54, and 1.54$^{\circ}$Bx with the foliar applications of ethephon, ethephon+Clef-non, and ethephon+Cell-bine, respectively. With the foliar applications of ethephon in mixture with Cell-bine, fruit coloration was accelerated. defoliation was delayed, and fruit quality was improved.

• Horticultural Science & Technology
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• v.17 no.6
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• pp.758-760
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• 1999

This experiment was carried out to investigate the effect of pretreatments and holding solutions on quality and vase life of cut 'Saphir' rose (Rosa hybrida L.). Pulsing with aluminum sulfate or NaOCl prolonged vase life held in HQS+sucrose+ethionine. Solution absorption held in distilled water were more increased than held in HQS+sucrose+ethionine. Holding solution with 8-hydroxyquinoline sulfate (HQS)+sucrose+ethionine increased fresh weight compared with distilled water except pulsing with STS+sucrose. Pulsing with aluminium sulfate delayed bent-neck held in HQS+sucrose+ethionine. Flower diameter and dry weight of petal held in HQS+sucrose+ethionine were more increased than held in distilled water except pulsing with STS+sucrose. There were no significance in Hunter color value 'L' and value 'a', but value 'b' was decreased held in distilled water.