• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.742-746
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• 2000

Quality improvements of soybean sprouts on DSSE(Defatted Sesame Seed Extracts)-treated cultivation were determined in terms of growth rate, nutrient compositions value and the total bacteria. The length, diameter and weight of treated soybean sprouts were increased by 6.2%, 10.0% and 9.1%, respectively, compared with control. The contents of moisture, crude ash, crude fat of the treated soybean sprouts were similar to the control soybean sprouts, whereas crude protein content of the treated sprouts was 17% higher than the control. Both soybean sprouts contained 17 amino acids but the treated sprouts contained the higher contents of glutamic acid, threonine, methionine, tyrosine and valine. Little difference in fatty acid composition was noted between the two soybean sprout samples. Vitamin C contents of the treated soybean sprouts were 18.2 mg%, which corresponds to about 50% more vitamin C than the control. The treated soybean sprouts contained higher contents in minerals such as K, P and Ca than those of the control. The total bacteria of soybean sprouts in the control soybean sprouts increased rapidly after 2-day storage, but treated soybean sprouts increased immediately after 4-day storage.

• Archives of Pharmacal Research
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• v.27 no.4
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• pp.460-464
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• 2004

The quality of Alismatis Rhizoma was evaluated by reversed-phase high performance liquid chromatographic method. Alisol B 23-acetate was used as a standard marker for evaluation. This component was fully separated from the other components in the plant extracts on a ODS column. Identifcation of alisol B 23-acetate was carried out by comparing the LC/MS spectrum of separated peak from the extract with that of standard. Alisol B 23-acetate contents in Alismatis Rhizoma obtained from several herbal markets were varied from $0. 15\%$ to $0.56\%$.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.808-813
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• 2011

This study was conducted to promote the utilization of fish paste containing skate (Raja kenojei) powder. The tested concentrations of skate (Raja kenojei) powder were 0, 1, 3, and 5%. The pH levels of the samples ranged from 6.88 to 7.00, whereas moisture contents ranged from 79.51 to 80.35%. Increasing the amount of skate (Raja kenojei) powder in the fish paste tended to decrease lightness (L) in Hunter color value while increasing redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding four times. Overall, according to the results of our sensory evaluation, fish paste prepared with 3% skate (Raja kenojei) powder was preferred over other fish pastes. Therefore, these results suggest that skate (Raja kenojei) powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.521-527
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• 2012

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.

• Journal of the Korean Society of Costume
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• v.60 no.6
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• pp.89-100
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• 2010

This study is intended to analyze current status of costume in the cultural industry and explore feasibility of integrating costume as important cultural contents in the digital era. Among the websites for contents as the cultural archetypes, some have strong foundations while others don't. First, as for various archetypal characters restored based on the Korean history, most of their clothes focus on shapes and colors but lack details. They should be produced in 3D to provide back views or textile patterns to users. To ease understanding of the history of costume, user-friendly services such as launch of a pop-up window when users click on specific contents in question should be available for detailed information. At least there should be a link to other related sites where users can conveniently find more details. Second, some sites have too much data under one subject, increasing complexity and undermining orderliness. As a result, it takes long time to identify the site map. In this case, it is required to rearrange the contents with Quick View by subject and related links for in-depth study. Third, each subject is important to develop the archetypes for a variety of purposes. Creation of design derived from them or their commercialization can be an example but these activities should not restrict imagination of users or degrade the value of the archetypes. Last, it is needed to adopt validation system to detect the needs for a regular update (renewal) and to fix errors. We found many servers whose operation is not stable in general. When these technical issues are addressed for stable operation, users will rely on the sites to utilize them for their purpose of developing the cultural archetypes. In conclusion, advancement of www.culturecontent.com is essential. Based on efficient management and operation of the system, the quality of contents would be increased and multi-faceted advertising campaigns focusing on needs should be launched, to promote application of the contents. This is the recommendation for the future of the cultural archetype industry in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.373-377
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• 2002

We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.

• Genomics & Informatics
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• v.8 no.2
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• pp.81-85
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• 2010

The aim of the study was to investigate pig reference families, generated from Korean native pigs (KNP) that were crossed with Yorkshire (YS) breeds, which were used to evaluate genetic markers to select breeding animals with superior pork quality. A set of five candidate genes (PRKAG3, MC4R, CAST, ESR, and PRLR ) was analyzed for association with pork quality traits. PRKAG3 (I199V) SNP genotypes were significantly associated with muscle moisture, protein, and fat contents. The MC4R D298N polymorphism was significantly associated with meat tenderness and color traits. The CAST polymorphism was significantly associated with muscle moisture and crude protein traits. These three genes have been associated with pork quality traits in other pig populations, and some of our results are consistent with earlier studies. In addition, two reproductive candidate genes (ESR and PRLR ) did not have significant associations. These results suggest that further study is warranted to investigate and develop more DNA markers associated with pork quality in our KNP-crossed pig families.

• Journal of the Korean Society of Radiology
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• v.12 no.5
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• pp.683-692
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• 2018

Mammography using mammography equipment is a method of examination that is being employed most widely to diagnose the early stages of breast cancer. Detecting or diagnosing a fibrous tissue, micro calcification, or mass in the breast is influenced by the quality management of mammography equipment considerably. Particularly in mammography, quality management refers to a behavior of figuring out and correcting all sorts of hindrance factors that can cause all the problems related to the equipment associated with the diminishment of diagnosed area due to the reduction of image quality in clinical imaging in advance and maintaining a consistent level of image quality and obtaining a proper image. Here, these researchers aim to summarize and report the general contents of quality management in mammography using mammography equipment.

• Korean Journal of Plant Resources
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• v.1 no.1
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• pp.72-79
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• 1988

This experiment was conducted to breed the Boxthorn varieties with resistance to Anthracnose, good quality and high yielding potential in 1984 to 1986(3 years).The character of "Yu seong 1" with resistance to Anthracnose and "Yu seong 2"with good quality and high yielding potential are fellows;1, The plant type of "Yu seong 1" was semi-elect type but became to electtype after 60C" rediation and yield was decreased because of the number of flowers.2. The yield of "Yu seong 2" was the highest of all varieties.3. The quality(Extract and Betain contents) of "Yu seong 2" was the best ofall varieties and visible character was good.The results of this experinent showed that "Yu seong 1" should be promisinglines in south area because of resistance Anthracnose and "Yu seong 2" should bepromising lines in north area.hracnose and "Yu seong 2" should bepromising lines in north area.orth area.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.