• 한국식품조리과학회지
• /
• 제7권2호
• /
• pp.7-18
• /
• 1991

This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.

• Nutritional Sciences
• /
• 제9권4호
• /
• pp.317-322
• /
• 2006

Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권7호
• /
• pp.1027-1035
• /
• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• 대한감각통합치료학회지
• /
• 제20권3호
• /
• pp.14-26
• /
• 2022

목적 : 원격 감각통합 가정프로그램이 자폐스펙트럼장애 아동의 시각추구와 상동행동에 미치는 효과를 알아 보고자 하였다. 연구방법 : 본 연구는 자폐스펙트럼장애 아동 3명을 대상으로 단일대상연구 대상자간 중다기초선설계로 진행하였으며, 중재는 주 4회씩 4주간 시행되었다. 3명 아동 모두 시각추구와 상동행동 변화를 측정하였다. 결과 : 중재 후 시각추구와 상동행동은 기초선 기간에 비해 평균값이 감소하였다. 시각추구는 중재 전보다 평균 7.59% 감소하였으며 상동행동은 평균 6.81회 감소하였다. 결론 : 본 연구를 통해 원격 감각통합 가정프로그램이 자폐스펙트럼장애 아동의 시각추구와 상동행동에 효과적이라는 점을 확인하였으며, 가정환경에서 보호자가 아동의 중재 과정에 적극적으로 참여할 수 있는 새로운 중재방법을 제시하고 작업치료사는 아동 중재를 위해 부모와 협력 관계를 만들고 도모해야 함을 강조하고자 한다.

• 한국식생활문화학회지
• /
• 제16권2호
• /
• pp.170-179
• /
• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

• 한국식품저장유통학회지
• /
• 제7권4호
• /
• pp.384-388
• /
• 2000

본 연구는 콩국수용 즉석 콩스프를 개발하기 위하여 콩스프 가공을 위한 최적 조건을 검토하였다. 콩스프 가공은 원료 침지, 증숙, 탈피, 건조, 분쇄, 제품포장의 순으로 하였다. 최적 콩 침지조건은 $25^{\circ}C$에서 4시간이었고, 이때 단백질의 함량은 노란콩 21.97%, 검정콩 19.88%이었다. 증숙처리시간이 길어짐에 따라 수분함량에는 큰 변화가 없었으며, 10$0^{\circ}C$에서 15분간 증숙처리한 것이 관능검사에서 가장 양호하였다. 열풍건조시 노란콩과 검정콩의 단백질 함량은 43.40~44.18%이었으나 원적외선 건조시는 44.59~51.36%로 높은 함량을 보였다. 증숙콩의 건조후 관능검사 결과, 노란콩과 검정콩 모두 원적외선 건조기로 45$^{\circ}C$에서 5시간 건조하였을 때 가장 좋았고, 시판용 콩국수와 본 제품과는 관능검사에서 차이가 없었다. 콩국수를 위한 즉석 콩스프의 최적 농도는 콩스프 분말 50g에 물 1L이었다.

• 대한전자공학회:학술대회논문집
• /
• 대한전자공학회 2003년도 하계종합학술대회 논문집 Ⅲ
• /
• pp.1243-1246
• /
• 2003

It is known that structure of Human's brain information system is controlled by cerebral cortex mainly. Cerebral cortex is divided by sensory area, motor area and associated area largely. Sensory area takes part in information from environment and motor area is actuation by decision as associated area determined. It is possible to copy brain information system by input-output pattern. but there is difficulty in modeling of memorizing new information. Such action is performed by Limbic Lobe and Papez circuit which is controlled by intrinsic emotion. So we need of definition of emotion's role in decision. In this paper, we define roles of emotion in intrinsic decision using Dynamic Cognitive Maps(DCMs). The emotion is evaluated by outside information then intrinsic decision performed as how much emotion variated. The dynamic cognitive maps take part in emotion evaluating process.

• BMB Reports
• /
• 제49권9호
• /
• pp.474-487
• /
• 2016

Itch is one of the most distressing sensations that substantially impair quality of life. It is a cardinal symptom of many skin diseases and is also caused by a variety of systemic disorders. Unfortunately, currently available itch medications are ineffective in many chronic itch conditions, and they often cause undesirable side effects. To develop novel therapeutic strategies, it is essential to identify primary afferent neurons that selectively respond to itch mediators as well as the central nervous system components that process the sensation of itch and initiate behavioral responses. This review summarizes recent progress in the study of itch, focusing on itch-selective receptors, signaling molecules, neuronal pathways from the primary sensory neurons to the brain, and potential decoding mechanisms based on which itch is distinguished from pain.

• International Journal of Fuzzy Logic and Intelligent Systems
• /
• 제12권3호
• /
• pp.245-249
• /
• 2012

In this paper, we propose a navigation algorithm for a mobile robot, which is intelligently searching the goal location in unknown dynamic environments using an ultrasonic sensor. Instead of using "sensor fusion" method which generates the trajectory of a robot based upon the environment model and sensory data, "command fusion" method is used to govern the robot motions. The navigation strategy is based on the combination of fuzzy rules tuned for both goal-approach and obstacle-avoidance. To identify the environments, a command fusion technique is introduced, where the sensory data of ultrasonic sensors and a vision sensor are fused into the identification process.

• 한국축산식품학회지
• /
• 제44권3호
• /
• pp.499-514
• /
• 2024

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.