• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.340-347
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• 2008

This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.2
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• pp.93-99
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• 2008

Until now, (-)-epigallocatechin-3-gallate(EGCG) is known as the most powerful antioxidant among green tea catechins having many beneficial effects on human skin. Considering that the content of catechins is variable according to many conditions such as solvent, temperature and pressure, we prepared the heat-epimerized-EGCG-mixture (HE-EGCG-mix) containing high content of gallocatechin-3-gallate(GCG) by epimerization during autoclaving process and found out its optimal condition for maximizing conversion from EGCG to GCG. To investigate the effects of EGCG and HE-EGCG-mix on skin barrier function, we performed in vivo experiments with hairless mice. We found that HE-EGCG-mix has more potent stimulating activity than EGCG for the production of involucrin 7(INV7) and for recovery of barrier function in SKH-1 mice. Also, we found that GCG stimulates $PPAR-{\alpha}$ transactivation more effectively than EGCG in vitro by transient transfection assay for $PPAR-{\alpha}$ activation activity. These imply that HE-EGCG-mix consisting of high content of GCG should stimulate more efficiently recovery of skin barrier through PPAR-mediated-kerationocyte differentiation than EGCG. In conclusion, our study may provide a possibility that GCG, the C-2 epimer of EGCG, could be a potentially effective agent for development of new cosmetics or health foods for recovery of skin barrier.

• Journal of Korean Society of Forest Science
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• v.95 no.3
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• pp.358-364
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• 2006

This study was conducted to develop optimal solid culture medium for Tricholoma matsutake. As the solid matrix, granitic soil, perlite, vermiculate, pine sawdust and peat moss were compared regarding their effected on mycelial growth. Ergosterol content which is a fungal wall component was used as the growth index of the mycelia. Among the various solid matrixes, the granitic soil, perlite and mixture of the two supported the growth most. Barely flour appeared to be very effective on the stimulating of the mycelial growth when added to the solid matrix. An mixture of the matrix contained an even (1:1:1:1, v/v/v/v) mixture of granitic soil, perlite, vermiculate and pine sawdust. T. matsutake started growth 2 weeks after inoculation and reached stationary growth phase after 8th weeks in the solid matrix mixture. The mycelial density in the solid matrix was 7 times higher than that in fairy-ring soil. In addition, 30~70% water content and 10% humus soil in the solid matrix also supported good growth suggesting that T. matsutake needs humus soil for a nutrient sources. The solid matrix developed in the present study could be used to study physiological characteristics of T. matsutake as well.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.321-326
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• 2008

In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was $2.8{\sim}3.2$ times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the, pressure extraction method. The appropriate temperature and duration of extraction were found to be $120^{\circ}C$ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at $50^{\circ}C$ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• Membrane and Water Treatment
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• v.6 no.4
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• pp.309-321
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• 2015

We report in this study the synthesis of mixed matrix reverse osmosis membranes by interfacial polymerization (IP) of thin film nanocomposite (TFNC) on porous polysulfone supports (PS). This paper investigates the synthesis of ZnO nanoparticles (NPs) using the sol-gel processing technique and evaluates the performance of mixed matrix membranes reached by these aerogel NPs. Aqueous m-phenyl diamine (MPD) and organic trimesoyl chloride (TMC)-NPs mixture solutions were used in the IP process. The reaction of MPD and TMC at the interface of PS substrates resulted in the formation of the thin film composite (TFC). NPs of ZnO with a size of about 25 nm were used for the fabrication of the TFNC membranes. These membranes were characterized and evaluated in comparison with neat TFC ones. Their performances were evaluated based on the water permeability and salt rejection. Experimental results indicated that the NPs improved membrane performance under optimal concentration of NPs. By changing the content of the filler, better hydrophilicity was obtained; the contact angle was decreased from $74^{\circ}$ to $32^{\circ}$. Also, the permeate water flux was increased from 26 to 49 L/m2.h when the content of NPs is 0.1 (wt.%) with the maintaining of lower salt passage of 1%.

• Structural Engineering and Mechanics
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• v.82 no.2
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• pp.163-172
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• 2022

Zinc-rich epoxy (ZRE) is used to overcome corrosion problems in reinforced concrete (RC) beams and coat steel rebars to protect them from humidity and chlorides. An extra coating layer of Sikadur-31 epoxy (SDE) is utilised to increase bond strength because the use of ZRE reduces the bond strength between concrete and steel rebars. However, the low melting point of SDE indicates that concrete specimens are vulnerable to fire. An experimental investigation on flexural performance of RC beams incorporating ZRE-SDE coating of steel rebars that were destroyed by fire is performed in this study. Twenty beams of five concrete mixes with different cementitious contents were tested to compare fire exposure for coated and uncoated rebars of the same beams at room temperature and determine the optimal cementitious content. Scanning electron microscopy (SEM) was also applied to investigate characteristics of fired mixture samples. Results showed that the use of SDE-ZRE at room temperature improves flexural strengths of the five mixes compared with uncoated rebars with percentages ranging from 8.5% to 12.3%. All beams with SDE-ZRE lost approximately 50% of their flexural strength due to firing. Moreover, the mix incorporating SF (silica fume) of 15% and cement content of 400 kg/m³ introduces optimum behaviour compared with other mixes. All results were supported and verified by the SEM analysis and compressive strength of cubic specimens of the same mixes.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.358-365
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• 2013

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 mg% and 60.1 mg%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 mg%, and the amount of p-tyrosol increased greatly to 324.9 mg%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.