• Food Science and Industry
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• v.45 no.4
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• pp.59-67
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• 2012

• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• 축산식품과학과 산업
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• v.9 no.2
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• pp.2-12
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• 2020

• 축산식품과학과 산업
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• v.10 no.1
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• pp.31-43
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• 2021

• 축산식품과학과 산업
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• v.10 no.2
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• pp.53-67
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• 2021

• The Journal of Korean Academy of Sensory Integration
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• v.5 no.1
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• pp.21-30
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• 2007

Objective: This study was to provide a standard for the evaluation of The Korean version of Adolescent/Adult Sensory Profile(K-ASP) for University students and to investigate the difference of the subjective sense recognition regarding the characteristics of sensory processing. Method: The subjects consisted of 84 University students. A researcher examined subjective sense recognition and K-ASP for subjects. Visual Analog Scale used to evaluate subjective sense recognition and K-ASP was utilized to evaluate the characteristics of sensory processing. Results: 1. The average scores and standard deviation of K-ASP were $32.93{\pm}7.88$ for low registration group, $39.39{\pm}6.55$ for sensory seeking group, $38.94{\pm}9.13$ for sensory sensitivity group, and $34.24{\pm}7.85$ for sensory avoiding group. 2. The correlation between the total score on an each quadrant and the subjective sense recognition are -.27 for low registration group, .11 for sensory seeking group, .09 for sensory sensitivity group and .12 for sensory avoiding group. It showed the statistically significant correlation between the total score of low registration and the subjective sense recognition group(p<.05). 3. The average scores and standard deviation of the subjective sense recognition were $5.22{\pm}1.56$ for high threshold and $7.28{\pm}1.70$ for low threshold. The subjective sense recognition according to the characteristics of sensory processing showed the statistically significant difference. Conclusions: This study supports the theory that there is the difference of sensory recognition according to each individual and we found that people with difficulties of sensory processing acknowledge their characteristics of sensory processing well. Evaluation of sensory processing ability through interview or questionnaire supports the fact which it is reliable.

• The Journal of Korean Academy of Prosthodontics
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• v.28 no.1
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• pp.193-202
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• 1990

The purpose of this study was to compare the fithness, hardness and bending strength of the conventional reliners and visible light curing reliner. Nine regions were selected in the upper transverse section which were thought to be of interest from a clinical standpoint and the discrepancies between the dentures and the master cast in these regions were determined by the coordinated measuring machine(UMM-500, Zeiss, W. Germany). The results were as follows ; 1. The experimental denture bases showed the lowest fittness at the central portion of the posterior palatal border and the intimate contact in the buccal flanges regardless of relining materials and relining methods. 2. The fittness of relined denture base was the best in autopolymerizing group and in the order of long processing, short processing and visible light curing group. 3. The fittness after 24 hour-storage in water was improved in long processing and autopolymerizing groups, but there was no significant difference. 4. The hardness was the highest in long processing group and decreased in the order of short processing, visible light curing and autopolymerizing group. 5. The bending strength was the highest in long processing group and decreased short processing, visible light curing, and aotopolymerzing group in order.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.31-33
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• 2003

Recently, KARI developed in-house meteorological sensor processing system named MESIS for GOES GVAR 5-CH Imager for better KOMPSAT EOC mission operation. MESIS consists of antenna system, receiver, serial telemetry card, processing and mapping software, and 2 NT PC systems. This paper shows system requirement, system design, characteristic and test results of processing system. System operation concept and sample image are also provided. Implemented system was proven to be fully operational through lots of operations covering from RF signal reception to web publishing.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.44-57
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• 2020