• 한국조리학회지
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• 제9권2호
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• pp.22-32
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• 2003

시판 치즈 케익 제품간에 향, 맛, 색, 당도, 질감 등에 차이를 보이는 것으로 나타났는데, 이 가운데 당도가 높은 제품의 선호도가 낮을 뿐만 아니라, 실험 대상자들이 질감 면에서 견고한 치즈 케익을 선호한다는 사실을 발견할 수 있었다. 또한 관능검사를 기초로 치즈 케익의 선호도에 영향을 끼치는 요인들 가운데 가장 중요한 역할을 하는 것이 맛이며, 다음으로는 질감과 향임이 밝혀져 일관성 있는 결과가 도출되었다. 이러한 실험결과는 향후 업소에서 디저트 품질개선을 위해 고려해야할 단서를 제공한다. 하지만 본 연구는 디저트 품질개선과 관련한 향후 연구의 기초를 제공하는 것으로 한계를 설정하였다. 이후의 연구들은 본 연구의 결과를 토대로 신제품 개발 연구와 제품 교체로 인한 업소성과 비교연구 등과 같이 보다 과학적이고 실무적 관점에서 시도될 필요가 있다.

• Bulletin of the Korean Chemical Society
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• 제27권2호
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• pp.211-218
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• 2006

This work deals with 24 substances composed of nitrogen-containing heterocycles. The relationships between the chromatographic retention factor (k) and those physicochemical properties which are relevant in quantitative structure-properties relationship (QSPR) studies, such as the polarizability $(\alpha)$, molar refractivity (MR), lipophilicity (logP), dipole moment $(\mu)$, total energy $(E_{tot})$, heat of formation $(\Delta H_f)$, molecular surface area $(S_M)$, and binding energy $(E_b)$, were investigated. The accuracy of the simple linear regressions between the chromatographic retention and the descriptors for all of the compounds was satisfactory (correlation coefficient, $0.8 \leq r \leq 1.0$). The QSPR models of these nitrogen-containing heterocyclic compounds could be predicted with a multiple linear regression equation having the statistical index, r = 1.000. This work demonstrated the successful application of the multiple linear approaches through the development of accurate predictive equations for retention factors in liquid chromatography.

• Journal of the Korean Wood Science and Technology
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• 제50권1호
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• pp.59-67
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• 2022

Dietary fiber is considered a feed ingredient with high nutritional value in the broiler feed industry. Pine chips contain a large amount of dietary fiber and require some modification for use as broiler feed. In this study, pine chips were subjected to steam explosion under different severity factor (Ro) conditions to improve the chemical and physical properties of dietary fiber. The highest water-holding capacity, oil-holding capacity, and swelling capacity were found for Ro 4.0, followed by Ro4.5 and 3.5. The optimal condition for the steam explosion was determined to be Ro 4.0 (reaction temperature of 210℃, and reaction time of 6.0 min). Under these conditions, the water-holding capacity, oil-holding capacity, and swelling capacity of steam-exploded pine chips were 8.3 g/g, 6.5 g/g, and 5.0 mL/g, respectively. This study may contribute to the application of lignocellulose and related products in the broiler feed industry.

• 대한약침학회지
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• 제23권2호
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• pp.79-87
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• 2020

Objectives: Ginsenosides found in ginseng, and the hydrolysates derived from their conversion, exhibit diverse pharmacological characteristics [1]. These have been shown to include anti-cancer, anti-angiogenic, and anti-metastatic effects, as well as being able to provide hepatic and neuroprotective effects, immunomodulation, vasodilation, promotion of insulin secretion, and antioxidant activity. Therefore, the purpose of this study was to examine how quickly the ginsenosides decompose and what kinds of degradation products are created under physicochemical processing conditions that don't involve toxic chemicals or other treatments that may be harmful. Methods: The formation of ginsenoside-Rg2 and ginsenoside-Rg3 was examined. These demonstrated diverse pharmacological effects. Results: We also investigated physicochemical factors affecting their conversion. The heating temperatures and times yielding the highest concentration of ginsenosides (-Rb1, -Rb2, -Rc, -Rd, -Rf, -Rg1, and -Re) were examined. Additionally, the heating temperatures and rates of conversion of these ginsenosides into new 'ginseng saponins', were examined. Conclusion: In conclusion, obtained provide us with effective technology to control the concentration of both ginsenosides and the downstream converted saponins (ginsenoside-Rg2, Rg3, Rg5, and Rk1 etc.), as well as identifying the processing conditions which enable an enrichment in concentration of these compounds.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.712-719
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• 2006

Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.

• Environmental Analysis Health and Toxicology
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• 제14권1_2호
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• pp.65-73
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• 1999

Dioxins refer to a family of chemicals comprising 75 polychlorinated dibenzo-p-dioxin (PCDD) and 135 polychlorinated dibenzo-p-furan (PCDF) congeners, which may cause skin disorder, human immune system disruption, birth defects, severe hormonal imbalance, and cancer. The effects of exposure of dioxin-like compounds such as PCBs are mediated by binding to the aryl hydrocarbon receptor (AHR), which is a ligand-activated transcription factor. To grasp physicochemical factors affecting human toxicity of dioxins, six geometrical and topological indices, eleven thermodynamic variables, and quantum mechanical descriptors including ESP (electrostatic potential) were analyzed using QSAR and semi-empirical AM1 method. Planar dioxins with high lipophilicity and large surface tension show the probability that negative electrostatic potential in the lateral oxygen may make hydrogen bonding with DNA bases to be a carcinogen.

• 한국작물학회지
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• 제52권2호
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• pp.123-128
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• 2007

Demand for high quality rice has always been a major factor in the international rice marketing. In the present study, doubled haploid (DH) population derived from anther culture of a Tongil/japonica hybrid was used for genetic analysis of rice grain quality. The average values of DH lines for grain weight, grain length and the ratio of grain length to width were near the mid-parent value. More than 40% DH lines showed transgressive segregation for grain weight, length, amylose and lipid content, but less than 10% DH lines observed on ratio of length to width and grain thickness were transgressive segregation. Correlation analysis between appearance qualities and physicochemical characters indicated that grain width and grain thickness both significantly and negatively correlated to protein and lipid content. A highly significant negative correlation between protein content and amylose content was observed.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2002년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.116-117
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• 2002

Olive flounder and Black rockfish comprises around 90％ of the total fish culture in Korea. Most of the olive flounder is consumed as raw fish meat “saengseonhoe”, as like a sashimi in Japan. Also, texture is particularly a important factor which determine the quality of raw fish meat in Korea. Many works have attempted to improve of texture such as arai, electrical stimulation and compulsory exercise of fishes. (omitted)

• 한국환경과학회지
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• 제5권1호
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• pp.15-23
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• 1996

During the last two decades, many industrial complexes for heavy and chemical industries have been established along the Korean coastline, thereby increasing the pollution materials burden on the coastal environment of seawater. Masan Bay is one of the most polluted coastal areas in Korea and the main soures of pollutants are domestic and industrial wastewater from Masan, Changwon. This study was aimed to evaluate relationships among the physicochemical parameters in the bottom water of Masan bay and to examine environmental factors affecting to pollutions of seawater by factor analysis. 'rife factor loading, 1 is showed higher increasing inclination after 1989 year in station 1. The variance of pollutant materials is showed 43.7% in which the coastal inflow water is indicated external loadings(factor 1 : NO3--N, TN, factor 4 : SiO2-Si) corresponded to domestic sewage, industrial wastewater, and earth-sands in the bottom water of Masan bay And the internal loadings(factor 2 : SS, salinity, factor 3 . W.T., DO) are explained 33.8%'corresponded the phenomena of sedimentary layer and oxygen concentration. Therefore, The external loadings are explained by the higher factor pollutantal variance in Masan bay.

• 한국식품저장유통학회지
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• 제17권3호
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• pp.370-375
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• 2010

`Bing' 체리의 품질 요인간 상관성을 구명하기 위해 숙기에 따른 착색 정도 정도로 light red (LR)와 dark red (DR) 단계로 시료를 분류하였다. 분류된 체리를 사용하여 당도에 미치는 이화학적 품질 요인들 간의 상관성을 조사하여 소비자들이 중요하다고 생각하는 품질 지표를 찾아보고자 하였다. 체리의 주요 유리당 함량 분포는 착색이 많이 진행된 DR 단계의 체리에서 높았으며, 유기산은 숙기에 따라 차이는 없었으나 고경도구가 저경도구에 비해 높게 나타났다. LR 단계의 'Bing' 체리의 경우 경도, 색도, 산도가 당도와 유의적인 정의 상관관계를 보였고, DR 단계의 체리에서는 경도가 정의 상관관계를 보였다. 경도와 당도간의 상관성은 200개의 과실을 이용하여 상관관계를 구한 결과에서도 마찬가지로 정의 상관성을 보였다. 따라서, 'Bing' 체리의 당도, 경도, 색도는 관능적 적합성에서 좋은 지표로 사용될 수 있고, 특히 경도는 품질특성을 판단하는 지표로 활용될 수 있을 것으로 판단되었다.