• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Journal of Korea Entertainment Industry Association
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• v.14 no.4
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• pp.371-380
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• 2020

This study was conducted to investigate the effects of depression on fear of stroke recurrence and health-related quality of life in Young Adults with Stroke. The subjects of this study were 240 young stroke patients who visited the outpatient department of neurology at a tertiary hospital in C province and J university hospital from July 24, 2018, to November 22, 2018. The collected data were analyzed for statistical significance and hypothesis verification using SPSS 24.0 and SmartPLS 3.0. The results showed that guilt and mental depression in depression factors had an effect on fear of stroke recurrence, and mental depression had a statistically significant impact on health-related quality of life. Also, fear of recurrence has a significant impact on health-related quality of life. The results of this study suggest that overcoming fear of stroke recurrence by interventions that reduce guilt and mental depression through early assessment of their depression, thus it can significantly contribute to improving health-related quality of life in young adults with stroke.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.563-568
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• 2008

The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.260-273
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• 2010

This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder. there bas been increasingly higher interest in functional foods. According to the results, after analyzing mixograph, of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.

• Journal of Embryo Transfer
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• v.24 no.4
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• pp.289-292
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• 2009

Mongolia has 80% livestock of total agriculture industry, 170,000 farms are engaged, 2,500,000 of cows that were beef and dairy cows are raised. Despite of Mongolian has great application with milk, there are not clear differences between cow and dairy cattle, and the production of milk is also low. But the milk suppliers are varied (horse, sheep, goat, etc), so that the total milk production is 500 thousand ton per year. It's really considerable to improve the breed of owing to many problems with big differences among milk qualities. For carrying out for first year project, artificial insemination project was operated with 3rd grade Holstein semen that were imported from S. Korea, and initiation and field training were also carried out through appropriate AI technique we developed for Mongolia environment. Local information research and MOU conclusion were done with professor D. Altangerel in May $10^{th}{\sim}13^{th}$, 2009, and development for AI technique and AI equipments were supplied for Mongolia breeding and natural environment in July $10^{th}{\sim}17^{th}$ in 2009. All cows were treated by synchronization for AI. To do this, $PGF_{2\alpha}$ injection were treated for luteal phase cow, if it wouldn't work, try again after 11 days. After confirmation of estrus, AI and AI training were carried out with sperm injection in the uterus or cervix by rectum-vagina method which is common worldwide, the most effective artificial insemination technique. If cows were return to next estrus cycle, second AI was carried out about approximately 21 days after artificial insemination. After 2 months, all cows not showing return estrus should be taken pregnancy test. Every pregnant cow will be cared thoroughly. Total 48 cows administrated by $PGF_{2\alpha}$ for synchronization and after 48 hours 45 cows (93.8%) showing estrus were detected and then artificial inseminate them within who 8 cows (27.8%) showed return estrus. Therefore, Using $PGF_2{\alpha}$ for synchronization is effective to use for Mongolia breeding conditions. There are possibility of base for food production after all, including increase of livestock production in Mongolia by improvement of breeding cow with AI and embryo transfer project.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.170-184
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• 2010

As Korean cuisine is one of our cultural assets and has global potential, it needs to be better marketed and known to the world. However, there is a lack of research examining what to and how to globalize Korean cuisine practically. Therefore, the purpose of this study is to suggest fundamental reasons and ways to globalize Korean cuisine from a multicultural point of view. A Delphi method was selected because the study is suitable for a structured group of experts instead of unstructured groups or individuals. A panel of experts were selected from two groups, Korean experts and international experts. This research established the characteristics of Korean foods, the difficulties of Korean cooking methods and the incorporation or substitution of Western ingredients in two rounds. A panel of experts suggested strategies for globalizing Korean cuisine in the third round. As a result, meaningful solutions were suggested such as increasing the global profile and knowledge of Korean cuisine from 18 experts out of 23, developing various cooking methods for Korean-cuisine having distinctively Korean characteristics from 17 experts out of 23, developing recipes that are compatible with equipment and appliances in a western kitchen, and considering the differences in taste and texture(mouth-feeling) between Korean and the Western people.

• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.35-63
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• 2015

A floristic, field research was conducted from March 2005 to October 2012 the Woraksan National Park (N $36^{\circ}46^{\prime}{\sim}36^{\circ}59^{\prime}$, E $128^{\circ}02^{\prime}{\sim}128^{\circ}19^{\prime}$) to characterize the flora of the region. Especially, we divided the surveyed region into nine representative collection areas based on floristic components were compared and analyzed. This field study discovered significant plants in various categories. The 41 surveys revealed that the vascular plants in this region comprised 815 taxa: 116 families, 429 genera, 717 species, 4 subspecies, 78 varieties and 16 forms. In this study, 80 taxa were firstly recorded from this region. Korean endemic plants numbered 22 taxa, and the fifteen taxa rare plants designated by Korean Forest Service as were found in this region. The taxa in the category II of rare and endangered plants and the taxa with the higher rank than the third degree among the floristic regional indicator plants designated by Korean Ministry of Environment were one and 56, respectively. From a geographical perspective, limited distributions of Matteuccia struthiopteris, Spiraea trichocarpa, and Aster tataricus at a latitudes higher than that of Woraksan National Park. Moreover, this study has confirmed that the Woraksan National Park is the species diversity center for Asarum koreanum, Elsholtzia angustifolia, and Allium linearifolium in the central province of the Korean peninsula. Inaddition, the naturalized plants of 54 taxa were recorded.

• Journal of Convergence for Information Technology
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• v.7 no.6
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• pp.259-265
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• 2017

This study reviewed the existing studies in order to set up a strategy that can achieve the trust and business performance of the franchisers, who are actually operating franchised business, breaking from the research trend centered around franchise headquarters and added the factors of the franchise headquarters' strategy for expanding franchises, including word-of-mouth communication and advertising & publicity and added the exercise of recruitment agency outsourcing, flagship store, recently utilized often as preceding variables to verify the causal relation between the trust of the franchiser and the business performance of the franchise. The implications of this study, it can be concluded that the government authority for the attraction of healthy franchises can continuously attract franchises and enter the market can continuously attract franchises by increasing the trust of the franchises, and powerfully investing and managing them for the effort through word-of-mouth marketing. It is expected that this study will be helpful in the establishment of a business strategy for forming a continuous relationship as well as the franchise head office's strategy for the recruitment of new franchises.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.450-460
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• 1992

The study was performed to investigate the effect of corn bran as a fiber source on the utilization of thiamin niacin and pantothenic acid in human subjects for 8 weeks. Four different corn bran diets were fed : dry milled fine(DF) dry milled coarse(DC) wet milled fine(WF) and wet milled coarse(WC) Basal diet no corn bran bread added was employed as a control Apparent recovery of each B complex vitamin in urine was estimated to evaluate the vitamin and compared. The utilziation of three B vitamins was affected by the corn bran treatment. Dry milled corn bran had a higher recovery rate of thiamin(dry milled : 233% wet milled : 1.70%) than those receiving wet milled corn bran. Similar recovery pattern of niacin(dry milled : 1.94% wet milled : 1.50%) to that of thiamin was also observed. Particle size seemed to affect the vitamin utilization regardless of type of corn bran. Coarse bran gave a lower recovery value than fine corn bran in genreral. For pantothenic acid the recovery of the vitamin was affected to a greater extent by particle size of corn bran than by type of corn bran milling(fine: 60.22% coarse : 51.51%) Groups consuming wet milled corn bran\ulcorner(5`.57%) excreted more NDF than those fed dry milled corn bran(42.29%) Dry milled corn bran showed little or no water holding capacity poor fecal bulking properties and increased fecal transit time. The results suggest that corn bran supplementation exerts an negative effect on three B vitamin utilization.