• Korean journal of food and cookery science
• /
• v.28 no.4
• /
• pp.431-441
• /
• 2012

The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.

• Food Engineering Progress
• /
• v.15 no.1
• /
• pp.34-40
• /
• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.13 no.4
• /
• pp.2078-2093
• /
• 2019

Visual smoke recognition is a challenging task due to large variations in shape, texture and color of smoke. To improve performance, we propose a novel smoke recognition method by combining dual-encoded features that are extracted from both spatial and Curvelet domains. A Curvelet transform is used to filter an image to generate fifty sub-images of Curvelet coefficients. Then we extract Local Binary Pattern (LBP) maps from these coefficient maps and aggregate histograms of these LBP maps to produce a histogram map. Afterwards, we encode the histogram map again to generate Dual-encoded Local Binary Patterns (Dual-LBP). Histograms of Dual-LBPs from Curvelet domain and Completed Local Binary Patterns (CLBP) from spatial domain are concatenated to form the feature for smoke recognition. Finally, we adopt Gaussian Kernel Optimization (GKO) algorithm to search the optimal kernel parameters of Support Vector Machine (SVM) for further improvement of classification accuracy. Experimental results demonstrate that our method can extract effective and reasonable features of smoke images, and achieve good classification accuracy.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.2
• /
• pp.201-207
• /
• 2019

This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culture-dependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

• Journal of Animal Science and Technology
• /
• v.63 no.4
• /
• pp.725-739
• /
• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Microbiology and Biotechnology Letters
• /
• v.48 no.4
• /
• pp.533-538
• /
• 2020

To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the early stage of fermentation. The concentrations of the main metabolite, lactic acid, were 69.88 mM and 83.85 mM for the non-starter and starter fermented kimchi, respectively. The free sugar concentrations of starter kimchi decreased earlier than those of non-starter kimchi, and the levels of free sugars in both kimchi samples decreased during fermentation. At the end of fermentation, non-starter kimchi had a softer texture than starter kimchi, suggesting that L. mesenteroides is useful in extending shelf life. Sensory evaluation showed that starter kimchi had higher sourness and lower bitterness and astringency values, resulting in high sensory quality. These results suggest that the L. mesenteroides ATCC 8293 strain could be a potential starter culture in kimchi.

• International Journal of Internet, Broadcasting and Communication
• /
• v.15 no.1
• /
• pp.140-144
• /
• 2023

In recent years, there are so many serious crashes involving coaches, especially the frontal collision occupies 40% of the front of the vehicle, Frontal collisions account for 100% of the front of the vehicle affecting the driver and side-impact collisions that injure the person in the vehicle. Therefore, the research into improving and optimizing the structure is necessary for risk of injury for passengers in frontal accidents. In this paper, we have designed a Shock absorber that can absorb collision energy. Research using HYPERMESH software. to build the finite element model and calculate the meshing to suit the mesh size of 5mm. apply LS-DYNA software to calculate structural strength. In the study, for a vehicle to collide with a hard obstacle occupying 100% of the head of the vehicle. Then, the experimental design method, Minitab is used for find the structural parameters in the design. Improvement results showed that the acceleration of the impact on passengers and the driver is decreased by 55,17%. The mass of texture improvements is reduced by 11%, according to the requirements of European Standards ECE R94.

• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• v.25 no.4
• /
• pp.300-311
• /
• 2022

Purpose: Dysphagia, vomiting and feeding difficulties are common symptoms, with which children present. Esophageal function testing with high resolution manometry can help in diagnosing and treating these patients. We aim to access the clinical utility of high-resolution manometry of esophagus in symptomatic pediatric patients. Methods: A retrospective chart review was done on all symptomatic patients who underwent esophageal high-resolution manometry between 2010 and 2019 at Sydney Children's Hospital, Australia. Manometry results were categorized based on Chicago classification. Demographic data, indication of procedure, manometric findings, and details of treatment changes were obtained and analyzed. Results: There were 62 patients with median age of 10 years (9 months-18 years). The main indication for the procedure was dysphagia (56%). Thirty-two percent of patients had a co-morbid condition, with esophageal atresia accounting for 16%. The majority (77%) of patients had abnormal manometry which included, ineffective esophageal motility in 45.2%. In esophageal atresia cohort, esophageal pressurization was seen in 50%, aperistalsis in 40% and 10% with prior fundoplication had esophago-gastric junction obstruction. Patients with esophago-gastric junction obstruction or achalasia were treated by either pneumatic dilation or Heller's myotomy. Patients with ineffective esophageal motility and rumination were treated with a trial of prokinetics/dietary texture modification and diaphragmatic breathing. Conclusion: Esophageal high-resolution manometry has a role in the evaluation of symptomatic pediatric patients. The majority of our patients had abnormal results which led to change in treatments, with either medication, surgery and/or feeding modification with resultant improvement in symptoms.

• Journal of the Korean Academy of Esthetic Dentistry
• /
• v.31 no.1
• /
• pp.19-25
• /
• 2022

Expectation of the patient for esthetic improvement through the dental treatment is diverse and complicated. Chief complaints of patient should be translated to objective factors reflecting patient's needs and wants. Treatment planning would be based on these demands and verified through the communicating with the patient through the procedure. Esthetic approach in dental treatment include subjective elements as well as objective ones.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.6
• /
• pp.755-760
• /
• 2008

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.