• Polymer(Korea)
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• v.29 no.1
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• pp.102-105
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• 2005

Photoinitiated polymeric dental restorative nanocomposites (PDRNC) were designed to be useful for the variety of dental restoration. Hybrid-filler composed of barium silicate (avg. dia.:1 ${\mu}m$) and nano-sized silica (avg. dia: 40 and 7 nm) was adopted as a filler system. To improve the interfacial behavior with the resin matrix of bisphenol A glycerolate methacrylate/triethyleneglycol dimethacrylate (60/40 wt%), the surface of the filler was hydrophobically treated with a silane coupling agent. A visible light system of camphorquinone photo-initiator and 2-(dimethylamino)ethyl methacrylate photo-accelerator was utilized to activate the PDRNC. Esthetic properties of PDRNC was investigated by measuring the Hunter L, a, b values and it was discovered that PDRNC produced in this work showed excellent esthetic properties with an increase in 7 nm nanofiller content.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.551-557
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• 2009

The effects of feeding citrus byproducts on the quality of Korean native chickens were investigated during cold storage. Two samples of Korean native chickens (39 weeks old, $1.30{\pm}0.5$ kg) were used for the study: T0 (chickens not fed citrus byproducts) and T1(chickens fed a 4% citrus byproduct diets since from age 17 weeks until 39 weeks old). The breast and thigh meat of each sample were vacuum-packed, and then used for experiments on change in Hunter's color values, acid values (AV), peroxide values (POV), thiobarbituric acid (TBA) values, electron donating ability (EDA), volatile basic nitrogen (VBN) and total plate count during storage for two weeks at 3C. Changes in $L^*$, $a^*$ and $b^*$ values were slower in T1 than in T0. T1 showed slower increment rates for AV, POV, and TBA values during storage, as well as better antioxidant activity, than T0. T1 showed slower increment rates for VBN and total plate counts during storage than T0. Thus, feeding citrus byproducts suppressed change in Hunter's color value, rancidity, and freshness in breast and thigh meat during storage, and resulted in higher EDA value (p<0.05), which implies that the diet has positive effects in maintaining high meat quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1069-1075
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• 1999

The sterilization was attempted to improve the quality deterioration of soybean paste during its storage. For this experiment, soybean paste was sterilized at 80oC for 30 minutes and stored during 6 months at 15oC and 30oC, respectively. The total approximate composition contents were moisture 52.5%, crude protein 11.94%, crude fat 2.0%, amino nitrogen 413.3mg%, sodium chloride 11.61% and ash 15.5%. According to the increase of storage period, pH was decreased gradually because of the increase of organic acids by the metabolism of microorganisms and the acid accumulation by acid forming bacteria, but titratable acidity was increased during storage. Amino nitrogen was rapidly increased for the first one or two month storage period and maintained as the same level for the rest of them. Each amino acid contents of soybean paste, which were glutamic acid, tryptophan, proline, arginine, and aspartic acid, had much higher level than others. In color changes sterilized soybean paste(SSP) was much lower than that of raw ones(RSP). Hunter L and b values on the surface of soybean paste were decreased during storage, and the decreasing levels were higher at 30oC than at 15oC. Hunter a value, however, was increased a little in the initial storage, and thereafter it was decreased. Lactic acid bacteria, yeasts, and molds were disappeared completely by the sterilization. However, the bacteria of aerobes and anaerobes were not disappeared by this processing.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.198-205
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• 2008

The influence of the yuza juice addition on quality of the doenjang was investigated by analyzing their chemical properties. The 80 days pre-fermented(PFD) and non-fermented(NFD) doenjangs used in the present study were mixed with yuza juice designed at different ratio (0, 1, 3, 5% (w/w)), These doenjangs were fermented for 60 days and then analyzed chemical properties, respectively. The moisture content was higher in yuza juice added groups than control group. But Ash, crude lipid and crude protein contents were higher in control than yuza juice added groups. The pH and formol-N were higher in yuza juice added NFD groups however, acidity was reversed. Among the free sugars, glucose contents was the highest. And, free sugars contents were higher in yuza juice added PFD groups than control group. Five kinds organic acids were detected, and succinic acid content was the highest. The organic acid contents were higher in proportion to adding volume of yuza juice, in all groups. The contents of Free amino acids were higher in yuza juice added PFD groups and among these, 1% yuza juice added PFD group(3970.0 mg%) was the highest. Hunter L value was lower by yuza juice added volume and higher in PFD groups. Hunter a and b values were non-significantly difference in PFD and NFD, respectively.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.499-512
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• 2022

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter's L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter's a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.247-257
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• 2010

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi with different ratios of Citrus mandarin powder(0, 3, 6, 9, 12%) during storage. The moisture contents of the Gamgyul-Injeulmi decreased during storage but the moisture content of control(containing 0% Citrus mandarin powder) was almost constant. According to amylograms, gelatinization temperatures were lower in the samples containing Citrus mandarin powder compared to the control. More additions of Citrus mandarin powder caused lower viscosity and breakdown values but higher setback values. The pH of all samples decreased during storage but as more Citrus mandarin powder was added the changes in pH were less. The titratable acidity of all samples increased during storage and more additions of Citrus mandarin powder resulted in higher titratable acidity. For the Hunter's color values during storage, L and a values decreased but b values was increased except for the control. Textural analyses of the Gamgyul-Injeulmi showed that hardness, gumminess and chewiness increased, whereas adhesiveness, cohesiveness and springiness decreased during storage.

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.295-300
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• 2018

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making Jeolpyeon added to Laver powder(0~8%) in according to concentration which has nutritive value and medical effect of Jeolpyeon traditional dduk. As the result of the values of Hunter color system, the L-values of the laver powder Jeolpyeon significantly decreased, and the a-values also significantly increased(p<0.05). The b-values Jeolpyeon added with laver powder higher than the control group. As the amoung of laver powder added has increased, the b-values has dropped showing a green color. In case of texture analysis hardness, cohesiveness and gumminess of laver powder Jeolpyeon increased(p<0.05). Also, the results of the sensory evaluateion showed that the 4% laver powder Jeolpyeon had the highest scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1816-1822
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• 2016

This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.

• Journal of Environmental Science International
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• v.17 no.11
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• pp.1227-1233
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• 2008

The effect of freeze drying and fixatives in post-treating freeze drying on the morphological properties of the rose (Rosa hybrida L.) petal were investigated for the production of high quality of freeze dried rose. The morphology including form and color of the dried flowers of cut rose were depended on the drying methods. The drying time was extended due to their density and water content, and was shorter in the freeze drying than that in the natural and hot air drying. Freeze dried process for dried flowers took 2 days in a freeze dryer and did not cause shrinkage or toughening of rose petal being dried, preserving its natural shape and color. The diameter of freeze dried flowers showed little reduction compared to fresh flowers. In Hunter color values of petals of freeze dried flowers, L and a values were high and showed little variations in comparison to fresh petals. Freeze drying led to a noticeable increase in anthocyanin contents in petals, suggesting that anthocyanin contents play an important role in the acquisition of freezing tolerance. Exposure of flowers to freeze drying was accompanied by an increase in the carotenoid content. In the post-treating freeze drying, epoxy resin, a fixative, applied alone or in combination to petals of freeze dried flowers showed efficient coating for the protection from humidity and sunlight. Combined application of epoxy and acetone to freeze dried petals permitted maintenance of natural color and excellent tissue morphology, showing color stability and shiny texture in surface of petals. These findings suggest that application of fixatives to freeze dried rose petals improves the floral preservation and epoxy coating provides good quality in the freeze dried flower product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.10-17
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• 2013

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.