• Animal Bioscience
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• v.35 no.7
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• pp.1080-1090
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• 2022

Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm² for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

• Journal of Microbiology and Biotechnology
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• v.32 no.10
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• pp.1325-1334
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• 2022

Global warming has accelerated in recent decades due to the continuous consumption of petroleum-based fuels. Cyanobacteria-derived biofuels are a promising carbon-neutral alternative to fossil fuels that may help achieve a cleaner environment. Here, we propose an effective strategy based on the large-scale cultivation of a newly isolated cyanobacterial strain to produce phycobiliprotein and biodiesel, thus demonstrating the potential commercial applicability of the isolated microalgal strain. A native cyanobacterium was isolated from Goryeong, Korea, and identified as Pseudanabaena mucicola GO0704 through 16s RNA analysis. The potential exploitation of P. mucicola GO0704 was explored by analyzing several parameters for mixotrophic culture, and optimal growth was achieved through the addition of sodium acetate (1 g/l) to the BG-11 medium. Next, the cultures were scaled up to a stirred-tank bioreactor in mixotrophic conditions to maximize the productivity of biomass and metabolites. The biomass, phycobiliprotein, and fatty acids concentrations in sodium acetate-treated cells were enhanced, and the highest biodiesel productivity (8.1 mg/l/d) was achieved at 96 h. Finally, the properties of the fuel derived from P. mucicola GO0704 were estimated with converted biodiesels according to the composition of fatty acids. Most of the characteristics of the final product, except for the cloud point, were compliant with international biodiesel standards [ASTM 6761 (US) and EN 14214 (Europe)].

• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.5
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• pp.95-102
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• 2022

Recently, there has been a growing interest in reducing greenhouse gases in all industrial fields. In the construction industry, studies have been conducted for the use of high-volume fly ash concrete to replace cement with fly ash. Quantitative measurements of cement hydration and fly ash reactivity enable a clear understanding of the strength development mechanism of high-volume fly ash concrete. It is very difficult to describe the reactivity in a simple way because the hydration and pozzolanic reactions of cement paste containing fly ash are very complex and the composition of the hydration product cannot be accurately determined. This study investigated the hydration and mechanical properties of high volume fly ash (HVFA) cement according to the substitution rate of fly ash (FA). The hydration degree of cement and the reactivity of FA were evaluated through the selective dissolution method and the non-evaporable water content of the paste according to age. In addition, compressive strength was measured using HVFA mortar specimens according to age. As a result of the experiment, as the substitution rate of fly ash increased, the hydration degree of cement increased, but the reactivity of FA decreased.

• Knowledge Management Research
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• v.23 no.3
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• pp.153-171
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• 2022

With the global ESG management craze, domestic and foreign companies voluntarily declare sustainable management and actively respond by establishing strategies. The Financial Services Commission mandates the disclosure of sustainability reports representing ESG management sequentially and will expand to SMEs in the future. Information disclosure of sustainability reports is mainly done through international standards such as GRI, SASB, and TCFD, and many domestic companies use GRI Standards guidelines. This study examines the composition system of sustainability reports and compares public and private companies with GRI Standards to analyze sustainable management by type. This study revealed that public enterprises focused on social and labor, while private enterprises focused on the economy and environment through TF-IDF modeling. In addition, the electronic and information communication industries focused on product responsibility. Unlike previous studies that quantified and analyzed sustainability management according to grade, the current study analyzed sustainability reports, which are unstructured data. Therefore, the results of this study are expected to provide valuable theoretical and practical implications for researchers and supervisors interested in ESG management.

• Journal of the Korean Wood Science and Technology
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• v.30 no.1
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• pp.72-78
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• 2002

Cultivation of Pholiota adiposa on sawdust media and its mixed substrates with various agricultural by-products was attempted. The composition of each substrates were compared from the viewpoint of cultivation possibilities with the production of Pholiota adiposa. Populus deltoides showed the best production of the mushroom with 795 g, followed by Robinia pseudo-acacia and Quercus acutissima. The mixed sawdust media with 70% of Robinia pseudo-acacia and 30% of Populus deltoides showed the best production of the mushroom with 265 g followed by the mixture of Robinia pseudo-acacia and Populus deltoides with 50% each with 228 g, while the addition of Quercus acutissima showed the negative effect for the production of Pholiota adiposa. Thus, Robinia pseudo-acacia was considered to be an effective amendment for the production of the mushroom. In addition, various kinds of agricultural by-products showed additive effect for the production of the mushroom, too. Therefore, we could concluded that the sawdust of Robinia pseudo-acacia and agricultural by-products can be used to cultivate Pholiota adiposa.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.4
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• pp.443-449
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• 2022

When fiber reinforced concrete is manufactured, it is useful to utilize lathe scrap as an aiternative material of steel fiber, because it is not only economical as an by-product of steel manufactures, but also has a very similar composition to that of steel fiber. The purpose of this experimental research is to evaluate the compressive strength and tensile behavior and then propose a material model of lathe scrap reinforced mortar. For this purpose, the lathe scrap reinforced mortars were ma de a ccording to their tota l volume fra ction of 1.5 % for wa ter-binder ra tio of 30 % a nd 40 %, respectively, a nd then the mechanical properties such as compressive strength, direct tensile strength, and stress-strain curve of those were evaluated. Also, based on the experimental results of lathe scrap reinforced mortar the material model for tensile behavior was suggested. It was revealed that the experimental results and the proposed material model corresponded relatively well.

• Textile Coloration and Finishing
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• v.33 no.4
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• pp.191-201
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• 2021

In this study, an eco-friendly indigo reduction system(scale up reduction, use of buffer solution, and pH control) using baker's yeast(Saccharomyces cerevisiae) was applied for natural indigo(Polygonum tinctorium) dyeing of Hanji fabric and Hanji-mixture fabric(Hanji/Cotton, Hanji/Silk). The effect of concentration of baker's yeast, repeat dyeing, and bath reuse was investigated in terms of dye uptake indicating reduction power. And the oxidation-reduction potential(ORP) was monitored. We also evaluated color properties and colorfastness according to the color strength. The yeast concentration did not significantly affect the maximum reduction power. However, the highest yeast concentration was effective in improving the initial dye uptake, and its the reduction retention power was the most excellent. Even on the last reduction day, the effect of increasing the dye uptake by repeat dyeing was observed. And it was confirmed that the reduction bath could be reused for up to 30 days by supplementing yeast at the end of reduction. For all the fabrics used, deeper and darker PB color were obtained by repeat dyeing. As dyeing was repeated, purplish tint got stronger on the Hanji/Silk fabric compared to other fabrics. Regardless of the composition of Hanji fabrics and color strength, washing and dry cleaning fastness were relatively good with above rating 4-5, and fastness to rubbing and light were acceptable with a rating 3-4 ~ 4-5. The eco-friendly natural indigo dyeing process using niram and baker's yeast would offer global marketability and diversity of Hanji product as a sustainable high value-added material.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.