• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.443-447
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• 2008

The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were $1.66{\sim}1.70mg/m{\ell}$, levels which were similar to that of tocopherol($1.81mg/m{\ell}$) but significantly lower than that of BHT($4.06mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.400-405
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• 2008

The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fennentation for 72 hr at $40^{\circ}C$. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at $40^{\circ}C$. The total amino acid contents the cheonggukjangs were 34869.98 mg% (B-59), 34481.89 mg% (control), and 31791.09 mg% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.

• Korean Journal of Organic Agriculture
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• v.21 no.4
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• pp.753-767
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• 2013

Soil contamination has continuously increased worldwide, thus the remediation for the contaminated soils has risen steadily. However, the consideration of ecological safety for the remediated soils and their agricultural uses has been very limited. Therefore, this study was to investigate the influences of selected environmentally-friendly agricultural materials, organic by-product fertilizer (OF), charcoal (CC), and biochar (BC), as soil conditioners for improving poor chemical properties of fuel-oil removed soil by land farming technique. Two different remediated soils, remediated soil A (RSA) and remediated soil B (RSB), were selected. Soil texture of both RSA and RSB was sandy loam. The chemical properties of RSA and RSB were as follows: soil pHs of 8.5 and 8.7, soil organic matter contents of 7.4 and 5.5g $kg^{-1}$, total nitrogen contents of 0.26 and 0.10g $kg^{-1}$, available phosphorus concentrations of 7.2 and 4.4mg $kg^{-1}$, and exchangeable calcium concentrations of 14.8 and $11.7cmol_c$ $kg^{-1}$, respectively. Results of the properties were not reached for the optimal values for cultivating crops that were recommended by National Academy of Agricultural Science at Rural Development Administration in Korea. However, after applying OF, CC, and BC, the chemical properties of soils were selectively improved, which were that soil organic matter content and available phosphorus concentration increased, whereas the soil pH were not changed. In particular, the chemical properties were positively changed more with the application of 5.0% biochar. Thus, continuous management of the remediated soils with applying the eco-friendly agricultural materials can improve the quality of reme-diated soils.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.474-483
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• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• Journal of Life Science
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• v.25 no.10
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• pp.1139-1147
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• 2015

This study was conducted to evaluate the effects of injection of red wine on physico-chemical characteristics of pork loin ham during cold storage. The pork loin hams were manufactured by injection of red wine as Control (0%), T1 (3%), T2 (6%), T3 (9%), and were analyzed, while stored at 10±1℃ for 4 weeks, respectively. As a result of the injection of red wine, the pH values of pork loin ham were reduced, whereas WHC values were increased compared to the control (p<0.05). However, there was no significant difference in cooking loss. In meat color, as injection of red wine increased, the lightness values were reduced, and redness values were increased during 4 weeks. In texture profile analysis, values in shear force, brittleness, gumminess and adhesiveness were increased as red wine injection increased (p<0.05). But, injection of red wine reduced the VBN values until 2 weeks. Treatment groups with more than 3% red wine showed lower TMC values than control until 3 weeks (p<0.05), whereas Lactobacillus counts were significantly increased by injection of red wine since 2 weeks. In conclusion, red wines showed the effect of increasing the quality characteristics related to physical and storage in pork loin ham during cold storage, and proper injection level was 3% when pork loin ham processed.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.2 s.308
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• pp.30-39
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• 2006

Iris recognition is that identifies a user based on the unique iris texture patterns which has the functionalities of dilating or contracting pupil region. Iris recognition systems extract the iris pattern in iris image captured by iris recognition camera. Therefore performance of iris recognition is affected by the quality of iris image which includes iris pattern. If iris image is blurred, iris pattern is transformed. It causes FRR(False Rejection Error) to be increased. Optical defocusing is the main factor to make blurred iris images. In conventional iris recognition camera, they use two kinds of focusing methods such as lilted and auto-focusing method. In case of fixed focusing method, the users should repeatedly align their eyes in DOF(Depth of Field), while the iris recognition system acquires good focused is image. Therefore it can give much inconvenience to the users. In case of auto-focusing method, the iris recognition camera moves focus lens with auto-focusing algorithm for capturing the best focused image. However, that needs additional H/W equipment such as distance measuring sensor between users and camera lens, and motor to move focus lens. Therefore the size and cost of iris recognition camera are increased and this kind of camera cannot be used for small sized mobile device. To overcome those problems, we propose method to increase DOF by iris image restoration algorithm based on focus value of iris image. When we tested our proposed algorithm with BM-ET100 made by Panasonic, we could increase operation range from 48-53cm to 46-56cm.

• Food Science and Preservation
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• v.11 no.3
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• pp.325-330
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• 2004

This study was conducted to investigate optimal processing conditions, cooking characteristics, antioxidant activity and packaging method of rice coated with bamboo extract. In sensory evaluation of cooked rice, rice coated with bamboo ethanol extract was higher smell and taste than the other extraction methods, but texture showed no difference. As coating concentration increasing, L, a and b values of coated rice were increased. But L value of coated rice after cooking was decreased. On sensory evaluation of cooked rice, smell and taste were best in 10$\%$ coated with bamboo ethanol extract. Mineral contents of coated rice with bamboo extract were higher than those of uncoated. Water absorption and volume expansion of coated rice were lower than uncoated rice but showed higher toyo value. Hardness, gumminess and chewiness values of cooked rice with coated rice were higher than uncoated rice. Antioxidant activity of coated rice was higher than uncoated rice about twice times. Toyo values and alkali digestive values of coated rice were highest in paper package than the other packaging conditions. The total bacterial counts of rice coated with bamboo extract after cooking was lower than uncoated rice during storage at 25 and 6O$^{\circ}C$.

• Journal of the Korean earth science society
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• v.38 no.7
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• pp.496-510
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• 2017

This study presents a new nationwide quantitative precipitation estimation (QPE) based on the hybrid surface rainfall (HSR) technique using the weather radar network of Korea Meteorological Administration (KMA). This new nationwide HSR is characterized by the synthesis of reflectivity at the hybrid surface that is not affected by ground clutter, beam blockage, non-meteorological echoes, and bright band. The nationwide HSR is classified into static (STATIC) and dynamic HSR (DYNAMIC) mosaic depending on employing a quality control process, which is based on the fuzzy logic approach for single-polarization radar and the spatial texture technique for dual-polarization radar. The STATIC and DYNAMIC were evaluated by comparing with official and operational radar rainfall mosaic (MOSAIC) of KMA for 10 rainfall events from May to October 2014. The correlation coefficients within the block region of STATIC, DYNAMIC and MOSAIC are 0.52, 0.78, and 0.69, respectively, and their mean relative errors are 34.08, 30.08, and 40.71%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.