• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Clinical and Experimental Pediatrics
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• v.65 no.1
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• pp.21-28
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• 2022

Crohn disease (CD) is a multifactorial inflammatory disorder that can affect all segments of the gastrointestinal (GI) tract but typically involves the ileum and/or colon. To assess patient prognosis and choose appropriate treatment, it is necessary to accurately evaluate the factors influencing poor outcomes, including disease phenotype. Pediatric CD involving the upper GI (UGI) tract has become increasingly recognized with the introduction of routine upper endoscopy with biopsies for all patients and the increased availability of accurate small bowel evaluations. Most clinical manifestations are mild and nonspecific; however, UGI involvement should not be overlooked since it can cause serious complications. Although controversy persists about the definition of upper GI involvement, aphthoid ulcers, longitudinal ulcers, a bamboo joint-like appearance, stenosis, and fistula are endoscopic findings suggestive of CD. In addition, the primary histological findings, such as focally enhanced gastritis and noncaseating granulomas, are highly suggestive of CD. The association between UGI involvement and poor prognosis of CD remains controversial. However, the unstandardized definition and absence of a validated tool for evaluating disease severity complicate the objective assessment of UGI involvement in CD. Therefore, more prospective studies are needed to provide further insight into the standardized assessment of UGI involvement and long-term prognosis of CD. Our review summarizes the findings to date in the literature as well as UGI involvement in CD and its clinical implications.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.11
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• pp.1271-1284
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• 2011

This study improves the fitness of Air Force winter service uniforms through the development of a shirt pattern drafting method and automatic pattern drafting program for MTM production. A calculation formula is formed through a correlation analysis and regression analysis using Size Korea 2004 3D measurement data after analyzing 4 kinds of existing shirt pattern drafting methods and 3 types of shirt patterns currently used for the Air Force service uniform. The results of this study are as follows: The developed pattern drafting method has 4 parts that use calculated dimensions: neck base width, front interscye, back interscye and scye depth. Other body measuring parts that have a high correlation with calculation parts are inserted into regression analysis as independent variables to create dimension calculation formulas. The result of the final study patterns were better than existing winter service uniforms in nearly all items for the appearance evaluation and motion adaptability evaluations. The method was converted into an automatic pattern drafting program using C++ after the completion of pattern drafting method development.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• The Research Journal of the Costume Culture
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• v.30 no.3
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• pp.366-380
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• 2022

This study aims to develop the designs and patterns of yoga tops that are better adjusted to suit females in their 30s and 40s. After conducting a comparative analysis of three different popular yoga garments, one yoga top currently on the market was selected. Subsequently, a fit evaluation was conducted on Trail 1-garment α, which was developed body analysis performed based on selected yoga top C, followed by the production of the Trial 2 garment after making adjustments according to the comparative observation results. Based on these results, garment C with the longest top length was evaluated as the best. The results of the evaluation of appearance and fit conducted of Trial 1-garment α compared to those of C showed that Trial 1-garment α was superior in both evaluations. Trial 2-garment β was produced after making improvements on Trial 1-garment α and then placed under identical comparative evaluation condition as Trial 1-garment α. Results showed a significant improvement compared to Trial 1-garment α, and the Trial 2 garment with an additional arm pattern was shown to be superior in shoulder strap width stability, shoulder strap pressure, chest stability, degree of waist pressure, waist comfort, general fitting, and supportiveness.

• Korean Journal of Pharmacognosy
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• v.50 no.4
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• pp.318-323
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• 2019

This study was designed to establish the stability of EGHB010, a combined hot water extract of Paeoniae Radix and Glycyrrhizae Radix. Test of coliform groups, sensory evaluations, contents of moisture, and the amount of paeoniflorin and glycyrrhizin were determined during storage at 4, 25 and 35℃ for 6 months. Coliform groups were not observed and moisture contents were maintained about 3.0% during the storage period. Sensory characteristics including color, taste, texture and appearance were tested over 3 points throughout the entire storage period. It maintained the commercial value during the storage period. Contents of paeoniflorin and glycyrrhizin as indicator components were remained stably for the storage period. The shelf-life of EGHB010 based on a linear response to zero of sensory evaluation with the highest correlation coefficient was predicted. Finally, the shelf-life of EGHB010 was expected for about 3 years to consider in safety coefficient. The shelf-life data of EGHB010 can be used to develop a functional health ingredient.

• Horticultural Science & Technology
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• v.33 no.1
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• pp.124-132
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• 2015

Echinacea purpurea (L.) Moench (purple cone flower) is an important medicinal plant; it can enhance immunity, relieve pain, and reduce inflammation, and also has hormonal, antiviral, and antioxidant effects. Adventitious root biomass of Echinacea purpurea was produced in commercial-scale bioreactors for use as a dietary supplement in the food industry and in traditional medicine. Biosafety and toxicological evaluations of tissue-cultured Echinacea purpurea adventitious roots (TCEPARs) were performed. Reverse mutation and chromosomal aberration tests showed no significant mutagenicity. Furthermore, repeated four-week oral dose tests performed in Sprague-Dawley rats did not show any notable changes in the general behavior of the rats, in the gross appearance of their internal organs, or in their mortality rate. There were no differences between the control group and the treatment group in parameters such as absolute body weight, hematology, blood chemistry, and absolute and relative organ weights. These findings indicate that TCEPARs are safe and nontoxic when consumed at an average dietary level and can be used as raw material for traditional medicine and the food industry.

• Fashion & Textile Research Journal
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• v.16 no.6
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• pp.987-994
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• 2014

The purpose of this research is to propose employee uniforms for tourist hotels on Jeju Island, such uniforms that embrace Jeju's unique culture and promote the tourism of Jeju Island. It has been suggested that there exists a need for hotel employee uniforms to attract more tourist attention and boost Jeju's tourism industry. We designed the uniform after analyzing the empirical data collected from academia thesis, periodicals, papers and pictures from internet search, and fashion industry magazines. The uniform analysis and production procedures are as follows: (1) precedent research case review (2) current (existing) uniform status survey (3) latest fashion trend analysis (2010 - 2014) (4) creating the uniform implementing the trend-based design with Gal Cheon, Jeju's cultural product material. We found tipping points of the design through literature and trend analysis; we developed appropriate uniforms accordingly that are harmonious with Jeju's unique identity. We received great evaluations on the appearance and comfort as well. A new concept of uniform featuring Gal Cheon has been proposed. It is expected that the uniforms will promote the brand image of Jeju as an international freedom city and its culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.205-208
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• 1984

In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.147-156
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• 2012

This study evaluated the effects of presoaking apple slices in 2 or 5% brine solution prior to air-drying at $50^{\circ}C$. Several quality factors of the dried apples were measured including moisture content (MC), water activity ($a_w$), shear force, color values, appearance and consumer likability. Except at time 0, the $a_w$ of presoaked samples was lower than those of control during and after drying. The relationship between MC and water activity during drying was well-fit by an exponential model. During drying, the moisture contents of presoaked samples were slightly higher than control samples with no presoaking. However, the $a_w$ of presoaked slices were lower than control at a given drying time. At a given $a_w$, presoaked slices had higher moisture content. The shear force was lower for samples presoaked in brine solution, particularly at shorter drying times. Presoaked apple slices also were lighter in color after drying than controls. Sensory evaluations suggest that presoaking of apple slices before drying may help enhance palatability. Samples presoaked in 2% brine solution had the highest scores for taste, texture and overallacceptability, while those presoaked in 5% brine solution had the highest scores for appearance.