• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.646-654
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• 2013

This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

• Korean Institute of Interior Design Journal
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• v.19 no.3
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• pp.86-94
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• 2010

Art-Wall is the term for a surface wall representing artistic expression by using different materials or images in interior spaces. Usually this is the focal point in an interior space and sometimes it called as an image wall. In the new millenium Art-walls began to use in living spaces. While in the early stages of the development, Art-Wall was limited in a living room, in contemporary it spread into overall living spaces using various patterns and materials. Therefore, the research on Art-Walls in contemporary living spaces is essential to understand this development. The purpose of this study is to find out characteristics of patterns on Art-Walls as an imagery element in contemporary interior spaces. To analyze the characteristic, the analysis table for Art-Walls are constructed based on classifications of wallpapers and textiles. Based on this analysis table, 89 examples of Art-Walls from four major periodicals from 2008 to 2009 were examined. As a result of the analysis, in contemporary interior spaces solid-texture pattern is most frequently appeared. Then natural motifs are the next most popular using oversized or irregular layouts. The result shows that naturalistic expression is significant in interior space in 2008 to 2009. Therefore, Art-Walls that adapted diverse patterns are an essential element in contemporary interiors to represent the major concept of the space.

• Proceedings of the KIEE Conference
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• 2002.07c
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• pp.1397-1399
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• 2002

Effects of bottom electrode materials (Al, Cu, Ti, and Mo), included in film bulk acoustic resonators (FBARs), on the orientation of piezoelectric AlN thin films and the frequency response characteristic of resonators were investigated. The texture coefficient (TC) for (002) orientation, crystallite size, full width half maximum (FWHM), and surface roughness of deposited AlN films were measured for the various bottom electrodes. The return tosses estimated from the frequency responses of fabricated resonators were also compared. Experimental results showed that the difference of lattice constant and thermal expansion coefficient between the bottom electrode and the AlN film were the most important factors for achieving a high performance resonator.

• Journal of Fashion Business
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• v.12 no.2
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• pp.42-58
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• 2008

The purpose of this study is to examine actual design cases of decorative detail in the Art Nouveau style from the end of 19th century to the beginning of 20th century, and create designs and fashion works to meet our contemporary fashion trends by means of over-decorative style, a characteristic of decorative detail. The characteristics of decorative detail in the Art Nouveau style can be outlined as follows: First, pleats appear with two major feels of solidity, undulated and curvilinear solidity based on gather(ruffle, frill/ flare and flounce) and regular and linear solidity based on linear pleats or tucks. Second, embroidery appears in various patterns developed with stitch of solid feel as well as a variety of coloration effects. Third, attachments are expressed by means of independent motif(applique, gloss effects(beads, sequins), affluent texture and mobility(fur, feather). Moreover, according to technical characteristics and expressive aspects of pleats, embroidery and attachments, it is found that decoration detail in the era of Art Nouveau is over-decoration style. Indeed, it appears in major expressive aspects such as rhythmical solid type, detailed prominence type, superficial touch type and profound volume type.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.55-61
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• 2018

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.388-393
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• 1998

This study was conducted to compare the perception and the criteria for tasty Kimchi between Korean focus group and American focus group. The perception of taste of Kimchi by American focus group was rather simple than that of Korean focus group. American focus group considered spicy, sweet and crunchy properties as the most desirable characteristics of Kimchi. Besides that properties, Korean focus group considered complicated characteristic taste, e.g. a combination of hot, sour, savory, salty, sweet and fresh taste and refreshing properties as essential factor in tasty Kimchi. Korean focus group had more peculiar descriptors in taste and American in mouthfeel and texture.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.283-286
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• 2005

When subjected to severe shear deformation by ECAP, microstructure of Al2024 becomes nanocrystalline grained texture material. To measure the strength of that, small punch (SP) testing method was adopted as a substitute for the conventional uniaxial tensile testing because the size of material processed by ECAP were limited to $\varphi12mm$ in transverse direction. SP tests were performed with specimens in longitudinal and transverse directions of Al 2024 ECAP metal. For comparing the strength values with those assessed by SP tests, uniaxial tensile tests were also conducted with specimens in longitudinal direction. Failure surfaces of the tested SP specimens showed that failure mode was shear deformation and Al 2024 ECAP metal has an anisotropy in strength. Thus, conventional equations proposed for assessing the strength characteristics were improper to assess those of Al2024 ECAP metal. In this paper a way of assessing the strength of Al 2024 ECAP metal was proposed and was proven to be effective.

• Mycobiology
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• v.34 no.2
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• pp.83-91
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• 2006

Characteristic growth patterns of Cordyceps militaris isolates on various media, under varying light conditions and at varying incubation periods were examined. Light was found to be the most critical single factor in determining the density, texture, and pigmentation of the mycelial culture of the fungus. However, under the light condition, the degree of pigmentation and mycelial density were found to be affected by the incubation period and type of medium. Irrespective of the variations in medium type or incubation period, there was no pigmentation of the mycelium under dark condition. Radial growth of the mycelium was faster under dark incubation rather than under light incubation. Abundant mycelial density and darkest pigmentation of C. militaris isolates were produced in nutritionally rich media like SDAY, SMAY and CZYA, suggesting that these media may fulfill all the requirements for vegetative growth of the fungus. Growth characteristics of C. militaris isolates could be easily observed by the simple agar culture method, which would be useful to characterize the phenotypic characteristics of large number of pure cultures of the fungus under given conditions of growth factors such as medium, light and temperature.

• The Research Journal of the Costume Culture
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• v.17 no.6
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• pp.1021-1033
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• 2009

This study aimed to analyze the expression of Hybrid in Contemporary Hair Design that is one kind of total fashion. In this research, by background of the hybrid characteristics of the messes culture art, the hybrid characteristics of the hair design has been defined as characters which is the mixture of timeless spaces, styles, sexes, unsuitable elements and cultures. The results of analysis by the expression of the hybrid hair design after 2000 is like this. As the researching, the hybrid characteristics of the hair design by the mixture of unsuitable elements and styles have been presented the highest. The result of the frequency of the apparition in the hair design molding elements according to the expression of the hybrid hair design, the hybrid characteristics of the unsuitable elements and style has been presented ideological form and the artificial form was the highest. The case of the hybrid of the activated texture, the unsuitable elements, style and timeless space has been presented excellently one after another. In the color tone, the mixture of the style, the unsuitable elements and timeless space has been presented one by one. The case of the hybrid of the image, the unsuitable elements that is the highest the frequency of the apparition was presented the image of the avant-garde, the fantastic and humor one after another.