• Korean journal of food and cookery science
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• v.17 no.6
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• pp.555-564
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• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.252-259
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• 2020

Wheatgrass is a type of young grass that contains a lot of vitamins, minerals, and protein even compared to grain products produced from its mature cereal plants. In the context of product development and increasing product sales value, a study on the use of wheatgrass extract as an ingredient of fermented beverage was conducted. In this study wheatgrass used was self-grown using a tray in the Laboratory. The variation of wheatgrass extracts used was obtained from the twin-gear type extractor, slow-squeeze type extractor, and chopped wheatgrass. In the extraction process, the performances of the process: density, extract yield, processing capacity, and the rate of production, were analyzed. For another analysis, the physicochemical properties both of wheatgrass extracts and fermented beverages were also analyzed. The physicochemical properties analyzed included TSS, pH, acidity, and others content. The results of extraction performance analysis and physicochemical characteristics of wheatgrass extract planted at 10-20℃ based on this research gave the best results using the twin-gear extractor. The twin-gear type of extractor used in this study. All of these results were also in accordance with the statistical analysis conducted in this study.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.174-179
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

• Food Science of Animal Resources
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• v.32 no.5
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• pp.553-560
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• 2012

This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at $4^{\circ}C$ for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from $9.00{\times}10^8$ to $1.10{\times}10^9$ and $1.30{\times}10^9$ to $9.10{\times}10^8$ CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study, it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

• Carbon letters
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• v.24
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• pp.103-110
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• 2017

Carbon-based magnetic nanostructures in several instances have resulted in improved physicochemical and catalytic properties when compared to multi-wall carbon nanotubes (MWCNTs) and magnetic nanoparticles. In this study, magnetic MWCNTs with a structure of $Ni_xZn_xFe_2O_4/MWCNT$ as peroxidase mimics were fabricated by the one-pot hydrothermal method. The structure, composition and morphology of the nanocomposites were characterized with X-ray diffraction (XRD), Fourier transform infrared spectroscopy and transmission electron microscopy. The magnetic properties were investigated with a vibrating sample magnetometer. The peroxidase-like catalytic activity of the nanocomposites was investigated by colorimetric and electrochemical tests with 3,3',5,5'-tetramethylbenzidine (TMB) and $H_2O_2$ as the substrates. The results show that the synthesis of the nanocomposites was successfully performed. XRD analysis confirmed the crystalline structures of the $Ni_xZn_xFe_2O_4/MWCNT$ nanohybrids and MWCNTs. The main peaks of the $Ni_xZn_xFe_2O_4/MWCNT$s crystals were presented. The $Ni_{0.25}Zn_{0.25}Fe_2O_4/MWCNT$ and $Ni_{0.5}Zn_{0.5}Fe_2O_4/MWCNT$ nanocatalysts showed nearly similar physicochemical properties, but the $Ni_{0.5}Zn_{0.5}Fe_2O_4/MWCNT$ nanocatalyst was more appropriate than the $Ni_{0.25}Zn_{0.25}Fe_2O_4/MWCNT$ nanocatalyst in terms of the magnetic properties and catalytic activity. The optimum peroxidase-like activity of the nanocatalysts was obtained at pH 3.0. The $Ni_{0.5}Zn_{0.5}Fe_2O_4/MWCNT$ nanocatalyst exhibited a good peroxidase-like activity. These magnetic nanocatalysts can be suitable candidates for future enzyme-based applications such as the detection of glucose and $H_2O_2$.

• Mass Spectrometry Letters
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• v.13 no.2
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• pp.27-34
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• 2022

Atmospheric aerosols have become a major environmental concern because of their adverse effects on human health, air quality, and climate change. Over the last few decades, several mass spectrometry (MS)-based techniques have been developed and applied in the field of atmospheric aerosol research. Particularly, real-time measurement of ambient aerosols using an aerosol mass spectrometer (AMS) has become one of the most powerful tools for aerosol chemistry. This review provides a brief description of AMS and its applications for understanding the physicochemical properties of atmospheric aerosols, as well as its sources and evolution processes.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.

• Journal of the Korean Ceramic Society
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• v.48 no.1
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• pp.6-13
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• 2011

In this study, we used activated carbon (AC) and charcoal (CH) as carbon sources with $TiO_2$ powder to prepare spherical carbons containing titania (SCCT) by using phenolic resin (PR) as a bonding agent. The physicochemical characteristics of the SCCT samples were examined by BET, XRD, SEM, EDX, iodine adsorption and compressive strength. The photocatalytic activity was evaluated by measuring the removal efficiency of three kinds of organic dyes: methylene blue (MB), methyl orange (MO) and rhodamine B (Rh.B) under a UV/SCCT system. In addition, evaluation of chemical oxygen demand (COD) of piggery waste was done at regular intervals and gave a good idea about the mineralization of wastewater.

• Environmental Engineering Research
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• v.25 no.3
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• pp.335-344
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• 2020

This work describes highly efficient recovery and selective leaching of Zn from electric arc furnace dust (EAFD) with different physicochemical properties, induced by acid leaching at ambient conditions. The chemical compositions, mineralogical phases, and particle sizes of the EAFDs were analyzed and compared. The effects of leaching time, liquid/solid ratio, acid type, and acid concentration on the selective leaching of Zn were also studied. The EAFD with high Fe/Zn ratio (> 1, EAFD₃) was richer in ZnFe₂O₄ and exhibited larger particle size than samples with low Fe/Zn ratio (< 1, EAFD_1,2). ANOVA analysis revealed that the Fe/Zn ratios of the EAFDs also have a significant effect on Zn extraction (p < 0.005). Selective leaching of Zn with minimum Fe dissolution was obtained at pH > 4.5, regardless of other parameters or sample properties. The maximum Zn extraction rate obtained by the pH control was over 97% for EAFD₁ and EAFD₂, 76% for EAFD₃, and 80% for EAFD₄. The present results confirm that the Fe/Zn ratio can be used to identify EAFDs that permits facile and high-yield Zn recovery, and pH can be used as a process control factor for selective leaching of Zn regardless of any differences in the properties of the EAFD sample.