• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.45-49
• /
• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Korean Journal of Food Science and Technology
• /
• v.46 no.2
• /
• pp.173-179
• /
• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.

• Korean Journal of Food Science and Technology
• /
• v.46 no.2
• /
• pp.189-197
• /
• 2014

Onion juices were prepared by various heat treatments (at $105-120^{\circ}C$ for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of $105-120^{\circ}C$. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.

• Journal of Korean Home Economics Education Association
• /
• v.18 no.4 s.42
• /
• pp.25-38
• /
• 2006

The purpose of this study was to investigate the education effect of eating habit unit in 'technology home economics' upon nutrition knowledge eating befavour of students. The eating habit unit in 'technology home economics' was taught with respect to 509 middle school 1st grade students, and preference acknowledgement were examined. Education effect was also examined by analyzing the changes in nutrition knowledge and eating befavour due to the education. Study results revealed that the level of acknowledgement for eating habit unit was positive while majority of the students thought that education contents were emphasized on the theory mainly because of insufficient class hours. Therefore, in order to let students know them better and make the best use of them, it is required to increase the class hours and research opportunity for practice class related with daily life. Through the middle school 'technology home economics' eating habit unit education, positive effect in part of eating habit area was observed and nutrition knowledge was enhanced after the education in both male and female students group. Judging from the results, less enhancement was observed in eating habit compared to the nutrition knowledge increase. Therefore, it can be concluded that continuous and a long range nutrition education is needed to transform the acquired nutrition knowledge into eating habit.

• Journal of Nutrition and Health
• /
• v.46 no.6
• /
• pp.560-572
• /
• 2013

The purpose of this study is to investigate the food habits score, nutrients intake and dietary quality with regard to coffee consumption of college students in Incheon. The data were collected with a self-reports questionnaire with a total of 190 subjects, comprised with 101 male and 89 female college students. We classified these subjects into three groups using percentile of coffee intake to assess the nutrients intake and dietary quality. The correlations among coffee intake, food habits score, nutrients intake and dietary quality were evaluated. The average coffee intake of male and female college students were 156.8 mL and 157.4 mL, respectively. The coffee preferences with respect to specialty coffee were caramel macchiato, cafe latte, americano, cafe mocha, and cappucino in male college students, and caramel macchiato, americano, cafe mocha, cafe latte, and cappucino in female college students, in preference order. The coffee intake motivation score of the high 1/3 percentile group according to coffee intake was higher than that of the low 1/3 percentile group according to coffee intake in emotion motivation and utilitarian motivation. The highest scores were 'flavor and aroma' in emotion motivation, and 'prevention of sleepness' in utilitarian motivation. The average food habits score of "I often eat the natural food" was significantly higher in the low 1/3 percentile group according to coffee intake compared with the other groups (p < 0.05). There was a significantly positive correlation between coffee intake and 'I purchase the processed food after examining nutrition labels' of food habits score (r = 0.280; p < 0.01) in female college students. The energy intake of the high 1/3 percentile group according to coffee intake was significantly higher in that of the moderate 1/3 percentile group according to coffee intake in male college students (p < 0.05). Therefore, it may be necessary for college students to undergo a well-planned nutrition education regarding proper coffee intake, choice of coffee, energy intake related to coffee intake, and dietary habits.

• Korean Journal of Community Nutrition
• /
• v.20 no.2
• /
• pp.109-119
• /
• 2015

Objectives: The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was $3.46{\pm}0.88$, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was $3.30{\pm}0.90$, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 2002.11a
• /
• pp.139-143
• /
• 2002

1990 년대 후반부터 다양한 디지털 통신망을 이용하여 멀티미디어 컨텐츠 서비스가 가능하게 되었다. 하지만, 멀티미디어 컨텐츠의 전달 및 이용을 위한 기반 구조들의 독자적 발전 및 다양한 통합적 관리 체계 시스템으로 인해, 멀티미디어 컨텐츠 표현 방식의 호환성 문제, 혼재하는 네트워크 전달 방식과 단말 방식의 호환성 문제 등의 잠재적인 문제점이 발생한다. 이런 문제의 대안으로 현재 존재하는 기술 및 기반 구조들 사이의 연동을 통한 큰 프레임워크인 MPEG-21이 진행 중이다. MPEG-21 의 목표는 표준화 목표를 구체화하는 것부터 진행하여, 최종적으로 “다양한 네트워크 환경과 단말기에 있어서, 투명하고 통합적으로 멀티미디어 자원의 이용을 가능하게 하는 것”이다. 본 논문에서는 현재 표준화 작업이 진행 중인 MPEG-21 을 기반으로 하는 Testbed를 제안한다. Testbed는 server, client, DIA(Digital Item Adaptation) 의 세 모듈로 구성된다. Server 의 역할은 멀티미디어 컨텐츠를 Digital Item(DI)으로 생성하고, client 가 DI를 요구할 경우 DIA 모듈을 통해서 변환된 DI를 client 에게 제공한다. DIA 모듈은 server 에서 동작되며 client로부터 요청된 DI를 분석하고 client로부터 전송된 환경 정보를 이용하여 client 환경에 적합하게 변환된 (adapted) DI를 생성하는 것이 주 기능이다. Client 는 server 에 저장되어 있는 DI를 선택하고 user preference, terminal capability 등의 필요한 정보를 server로 전송한다. Testbed 에서는 스포츠 경기의 동영상, 정지 영상, 경기 내용 역사를 기록한 파일 등의 DI를 이용한다. 표현 언어는 XML이며, HTTP 기반의 Web 환경에서 구동되도록 설계된다.스템 사이에 의미 있는 데이터 전송, 지식 획득을 위해 정보 기술 분야에서 활용해야 할 영역으로 XML Web Services, Multi-agent Systems, 전문가 컴뮤니티를 위한 그룹웨어 연구 개발에 관해 사례 중심으로 발표한다.다 신선한 공기를 넣어 주었을 때는 배의 발달이 많이 늦어져 배양 3주째에 다른 처리보다 배의 수가 훨씬 적었다. 체세포배가 발달하는 동안에는 산소를 많이 요구하지 않으나 성숙하는 동안에는 산소를 많이 요구하는 것으로 생각된다.적인 것으로 나타났다. 다만, 곡선형은 물론 직선형에서도 열교환 튜브의 배치밀도, 튜브 길이 및 두께 등의 변화에 따른 최적화 연구가 수반되어야 할 것으로 판단된다.에서 제공된 API는 객체기반 제작/편집 도구에 응용되어 다양한 멀티미디어 컨텐츠 제작에 사용되었다.x factorization (NMF), generative topographic mapping (GTM)의 구조와 학습 및 추론알고리즘을소개하고 이를 DNA칩 데이터 분석 평가 대회인 CAMDA-2000과 CAMDA-2001에서 사용된cancer diagnosis 문제와 gene-drug dependency analysis 문제에 적용한 결과를 살펴본다.0$\mu$M이 적당하며, 초기배발달을 유기할 때의 효과적인 cysteamine의 농도는 25~50$\mu$M인 것으로 판단된다.N)A(N)/N을 제시하였다(A(N)=N에 대한 A값). 위의 실험식을 사용하여 헝가리산 Zempleni 시료(15%$S_{XRD}$)의 기본입자분포로부터 %$S_{XRD}$를 계산한 결과, 16%$S_{XRD}$의 결과값을 얻을 수 있었다. 따라서, 본 연구에서 도출한 관계식들이 유효함을 확인할 수 있었다.계식들이 유효함을 확인할 수 있었다.할 때 약간의 증가

• Journal of Environmental Impact Assessment
• /
• v.24 no.2
• /
• pp.175-189
• /
• 2015

The objective of this study was to analyze characteristics of distribution of amphibian species and the affecting ecological factors. For the study, habitat environment factors were determined and applied to a habitat suitability model for the data collected from the Seom River in Hoengseong County and Wonju City, Gangwon Province, Korea between March 2013 to October 2013. The analyzed amphibian species were Rana nigromaculata, Hyla japonica, Rana dybowski, and Rana rugosa Temminck and Schlegel, and a logistic regression model was used with the pseudo-absence data. The result of the model analysis suggests that the major factors for Rana nigromaculata are distance to vegetation and rock and that for Hyla japonica is waterway. Rana dybowski and Rana rugosa Temminck and Schlegel have similar habitat characteristics, but the latter is shown to be dominant due to its wider habitat preference. According to the species richness model, the analyzed amphibian species are shown to have tendency to move between valleys or streams. This study quantitatively analyzed habitat environment characteristics using species distribution model, however, there is a limitation in terms of analysis on food factor and connectivity with other species. Combined with additional density or habitat analysis on birds or fish, this study can lead to more comprehensive analysis on biological environment factors.

• Health Policy and Management
• /
• v.12 no.4
• /
• pp.91-113
• /
• 2002

We report and analyze the Korean physicians' recent general strike over the implementation of the Separation of Prescribing and Dispensing Practice (SPDP) in which more than 18,000 private clinics and 280 hospitals participated. Utilizing game-theoretic models of bargaining we explain why the Korean physicians were so successful in organizing intense collective action against the government and securing very favorable policy outcomes. In particular, we highlight the role of distributional conflict among social actors in shaping the details of institutional reform. The introduction of the SPDP was a necessary first step in the overall reform of health care system in Korea. However, the SPDP was perceived to be a serious threat to the economic viability of their profession by the vast majority of Korean physicians who had long been relied on the profits from selling medicines to compensate for the loss of income due to the low service fee under the previous health care system. The strong political coalition among heterogeneous physicians enabled them to organize an intense form of collective action, the general strike. Thus, physicians were successful not only in dragging the government to a bargaining table, but also winning in the bargaining and securing an outcome vastly favorable to them. On the other hand, the lack of an overall reform plan in the health care policy area, especially the finance of the National Health Insurance and the need for maintaining an image as a successful reform initiator, motivated the government to reach a quick resolution with the striking physicians.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.2
• /
• pp.212-217
• /
• 2010

To enhance the quality of traditional Dasik, pollen Dasik containing brown rice flour fortified with 5, 10, 15 and 20% pollen powder were prepared, and their physicochemical properties were evaluated. Pollen Dasik possessed higher amount of mineral such as K and Ca than brown rice Dasik. The L value of pollen Dasik decreased with increasing pollen powder compared to brown rice Dasik, while the b value of pollen Dasik was increased with increasing pollen powder compared to brown rice Dasik(p<0.05). Hardness of pollen Dasik decreased with increasing amounts of pollen compared to the brown rice Dasik(p<0.05). Sensory evaluation on pollen Dasik preparewd with over 10% pollen showed the highest sensery evaluation value in overall preference.