• Korean journal of food and cookery science
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• v.31 no.2
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• pp.128-135
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• 2015

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

• KSBB Journal
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• v.31 no.3
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• Journal of Conservation Science
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• v.30 no.1
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• pp.55-65
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• 2014

On this studyed, the Wibongsa BoGwangMyungJun BaekEuiKwanEum wall-painting was conservation of Scientific research ahead. This study carried out Grain size analysis, SEM-EDS, XRD, P-XRF, FT-IR and ultrasonic exploration for wall-painting. As a result, walls layer used to mineral particles size was mixing the medium-texture and fine texture. painting layers pigments used to base paintings was ocher, white pigments was hobun, red pigments was suckganju, green pigments was suckruk. Also BackuiKannon wall-painting walls damage reason of that was long-term physical shocks. painting layers damage was include detachment or powders. it is affected by temperature and humidity. Therefore in the future conservation of wall-paintings through scientific analysis based on such data, conservation processing is performed through the preservation and enhance the stability of the paintings as a basis for the conservation of management can be utilized.

• Journal of the Korean Geographical Society
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• v.38 no.4
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• pp.505-517
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• 2003

The purpose of this paper is to examine the origin of materials of sanddune in the Chungcheongnamdo. The sands consist mainly of quartz with lesser amount of feldspar and other heavy minerals. With the exception of those from the granite, the sands have a very fine texture. Another characteristic of the sand grains is the low degrees of roundness and grading which indicates that the source areas of the material are not far from the accumulating field. The rivers and streams of this region are not effective in transporting sediments for the coastal dunes. It has been recognized that the beaches and sanddunes have recently been receded as a result of the decrease in materials and the devastating actions of the breakers. The degradation process occurs most actively when the spring tides attack the beaches and foredunes. There are strata with red tint along the coastal areas of the Chungcheongnamdo which trace their origin back to the Pleistocene. From the fact that they contain little or no gravels, the strata are believed to have been the sanddunes during the last interglacial period. This fossil dunes provide part of the materials for the development of the present-day sanddunes along the coastal areas of the region.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.2 no.3
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• pp.83-92
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• 1999

To investigate the influence of forest road characteristics and site conditions on the stability of forest-road in granite area, four forest roads had been selected in Kyongbuk regions. The total of 13 road characteristic variables were evaluated by the discriminant analysis. The factors influencing the stability of forest road were bed rock, slope length, coverage, hardness, side-ditch erosion and road width. But aspect and soil texture were not significant for the stability in this area. In the correlation between forest environment and road structure, hardness and bed rock was highly significant in stability group, and coverage and side-ditch erosion was highly significant in instability group. 75 of 175 segments were instable whereas the others were stable. The centroids value by discriminant function in the stability and instability were estimated to 3.0585 and -1.9116, respectively. The stability criterion of forest road was discriminated from the centroids value of the each group. The main factors contributing the stability of forest road were significant in order of side-ditch erosion, coverage, soil texture, elevation, gradient, slope length and construction year. The prediction rate of discriminant function for stability evaluation of forest road was as high as 97.44%. In conclusion, the forest road structure factors such as length, coverage and slope gradient were controlled by construction techniques. If the factors like those should be considered in design, construction and forest road management, the stability of forest road may increase more. And also, it is necessary to take slope protection measures like small terraces and retaining walls for stability of cut slope.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• Food Science and Preservation
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• v.7 no.3
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• pp.326-330
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• 2000

Antimicrobial activities of marinex and preservative characteristics of soybean curds soaked in diluted marinex were investigated. One hundred ml of marinex showed antimicrobial activities against Streptococcus mutans, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli and Escherichia coli O-157 on a paper disc test. The growth of the microorganisms were inhibited with 200${\mu}{\ell}/m{\ell}$ of culture media. pH of soybean curd treated with marinex decreased to 1 day and then slowly increased as storage time increase, which was higher than control after 1 day of storage and lower after that time. Little difference was observed between control and marinex treated soybean curd in color. Hardness and chewiness of the treated sample were higher than those of the control. The numbers of E. coli and bacteria of the treated sample were lower than those of control during storage. The inhibition of the growth of E. coli and bacteria was dose dependent.

• Korean Journal of Materials Research
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• v.21 no.10
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• pp.556-562
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• 2011

We carried out this study to evaluate the grain refining in and the mechanical properties of alloys that undergo severe plastic deformation (SPD). Conventional rolling (CR) and cross-roll rolling (CRR) as SPD methods were used with Ni-20Cr alloy as the experimental material. The materials were cold rolled to a thickness reduction of 90% and subsequently annealed at $700^{\circ}C$ for 30 min to obtain a fully recrystallized microstructure. For the annealed materials after the cold rolling, electron back-scattered diffraction (EBSD) analysis was carried out to investigate the grain boundary characteristic distributions (GBCDs). The CRR process was more effective when used to develop the grain refinement relative to the CR process; as a result, the grain size was refined from $70{\mu}m$ in the initial material to $4.2{\mu}m$ (CR) and $2.4{\mu}m$ (CRR). These grain refinements have a direct effect on improving the mechanical properties; in this case, the microhardness, yield and tensile strength showed significant increases compared to the initial material. In particular, the CRR-processed material showed more effective values relative to the CR-processed materials. The different texture distributions in the CR (001//ND) and CRR (111//ND) were likely the cause of the increase in the mechanical properties. These findings suggest that CRR can result in materials with a smaller grain size, improved texture development and improved mechanical properties after recrystallization by a subsequent annealing process.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.54-58
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• 2016

Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within $8{\pm}2%$ of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and ${\beta}$-carotene were increased as amount of puree addition increased in the products. Color values, $L^*$, $a^*$, and $b^*$ of the persimmon jelly products were 33.08-42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and ${\beta}$-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.