• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.1
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• pp.59-69
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• 2018

In this paper, we present a robust beamforming design to tackle the weighted sum-rate maximization (WSRM) problem in a multicell multiple-input multiple-output (MIMO) - non-orthogonal multipleaccess (NOMA) downlink system for 5G wireless communications. This work consider the imperfectchannel state information (CSI) at the base station (BS) by adding uncertainties to channel estimation matrices as the worst-case model i.e., singular value uncertainty model (SVUM). With this observation, the WSRM problem is formulated subject to the transmit power constraints at the BS. The objective problem is known as on-deterministic polynomial (NP) problem which is difficult to solve. We propose an robust beam forming design which establishes on majorization minimization (MM) technique to find the optimal transmit beam forming matrix, as well as efficiently solve the objective problem. In addition, we also propose a joint user clustering and power allocation (JUCPA) algorithm in which the best user pair is selected as a cluster to attain a higher sum-rate. Extensive numerical results are provided to show that the proposed robust beamforming design together with the proposed JUCPA algorithm significantly increases the performance in term of sum-rate as compared with the existing NOMA schemes and the conventional orthogonal multiple access (OMA) scheme.

• Journal of Life Science
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• v.19 no.9
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• pp.1200-1208
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• 2009

Tight junctions (TJs) that act as paracellular permeability barriers play an essential role in regulating the diffusion of fluid, electrolytes and macromolecules through the paracellular pathway. In this study, we investigated the correlation between the tightening of TJs, permeability and the invasive activity of genistein - a bioactive isoflavone of soybeans - in human breast carcinoma MCF-7 and MDA-MB-231 cells. The inhibitory effects of genistein on cell proliferation, motility and invasiveness were found to be associated with the increased tightness of the TJs, which was demonstrated by an increase in transepithelial electrical resistance and a decrease in paracellular permeability. Additionally, the immunoblotting results indicated that genistein repressed the levels of the proteins that comprise the major components of TJ, claudin-3 and claudin-4, which play a key role in the control and selectivity of paracellular transport. Furthermore, genistein decreased the metastasis-related gene expressions of insulin like growth factor-1 receptor and snail, while concurrently increasing that of thrombospondin-1 and E-cadherin. In addition, we demonstrated that claudins play an important role in the anti-motility and invasiveness of genistein using claudin-3 small interfering RNA. Taken together, our results indicate a possible role for genistein as an inhibitor of cancer cell invasion through the tightening of TJs, which may counteract the up-regulation of claudins. In addition, our results indicate that this may be beneficial for the inhibition of tumor metastasis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.732-738
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• 2015

Quality characteristics of Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.

• Journal of Korea Water Resources Association
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• v.49 no.2
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• pp.95-106
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• 2016

Water Management Resilience Index (WMRI) was developed as a policy measure of adaptability to withstand water stresses and to set up water management strategies mainly in mid-small scale tributaries, and then evaluated on 117 sub-basins in South Korea. The index consists of 3 sub-indices such as vulnerability, robustness and redundancy sub-indices, each including indicators of 3 sectors: water use, flood mitigation, and river environment. Total number of indicators selected for the index was 31. Taking into account the stream order and control capability of river flow discharge, sub-basins were categorized into 3: 1 for mainstreams of lower large dams, 2 and 3 for tributaries, respectively without and with flow discharge regulation. As a result of the evaluation, resilience index scores in Category 2 and 3 are much lower than that of Category 1, especially with very poor score of redundancy. Although there was no significant difference between mainstream and tributaries in vulnerability and robustness sub-indices, results of redundancy sub-index in tributaries were lower than those in mainstream. Thus, it is conceived that the variety of water management schemes should be considered to improve their resilience in the face of future uncertainty. Addressing comprehensive stability of river basin against internal and external impacts, WMRI in this study can also be used for the prioritization of water management plans.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.4
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• pp.709-716
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• 2005

Patients with cleft tip and palate present severe maxillary hypoplasia due to scar of lip and palate, often accompanied by compromised mastication, speech abnormalities. Sometimes maxillary hypoplasia persist even though active orthodontic treatment was done. In theses cases, patients born with cleft lip and palate will be potential candidates for maxillary advancement with bone grafting after growth to correct the functional deformities and improve aesthetic facial proportions. But, maxillary advancement using standard surgical approaches has several limitations : increased relapse tendency after maxillary advancement, necessity of additional bone graft and mandibular setback surgery. Distraction osteogenesis is current treatment modality to overcome these limitations, thus has become popular for treatment of maxillary hypoplasia associated cleft lip and palate, craniosyntosis. Especially, rigid external distraction, contrary to internal device, has advantages : better vector control of osteotomized segment, effective traction of the bony segments, the ease of the application and removal the distraction device. This study showed that relatively successful result could be generated by using rigid external distraction osteogenesis(RED) in the case of cleft lip and palate with severe maxillary hypoplasia, 6 years 7 months old.

• Korean Journal of Human Ecology
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• v.19 no.6
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• pp.1095-1102
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• 2010

Soy sprouts with Pungsannamulkong stored in covered polypropylene container with water(PCSS) or polypropylene film bag without water(PBSS) at $4^{\circ}C$ for 7 days. Changes in weight, instrumental textural hardness, color values and sensory attributes of soy sprouts were evaluated after 2, 4 and 7 day storage. Storage caused slight weight losses in PBSS, but not in PCSS. In the courses of storage the hardness of the heads decreased, while the stems maintained their hardness. The effect of storage periods on surface color changes were also determined. The stems of soy sprouts in PCSS had higher L values when stored for over 2 days. The b values of the stems in both PCSS and PBSS increased after over 2 day storage. The higher b values in the stems were found when kept in PBSS for 2 or 4 days, indicating more yellowish color. On the other hand, the heads and stems of soy sprouts had light green color. The soy sprouts in PCSS became greener with storage, but there was only small increase in greenness. Sensory panels perceived that the overall acceptability of soy sprouts decreased with storage. The overall acceptability of soy sprouts when kept in PCSS for 7 days were not as good as that of soy sprouts in PCSS for 4 days, although soy sprouts in PCSS had a significantly higher overall acceptability than those in PBSS when stored over 4 days(p<0.05). Therefore, PCSS could be possible to keep soy sprouts with good overall acceptability when stored 4 days at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.230-235
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• 2002

The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness Gf beef jerky added honey was higher than that of sugar, oligo saccharide. In color, the lightness was decreased with increasing concentrations of green tea Powder. Redness and yellowness values were increased. In measurement of texture, hardness were increased with the addition of green tea powder. The hardness of beef jerky by adding of honey appeared to be higher than that of sugar, oligo saccharide. Gumminess and brittleness were increased with the addition of green tea powder while springness was decreased. Springness in addition of 3% green tea powder was higher than control. The beef jerky added with 3% green tea powder and sugar had good overall perference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1016-1027
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• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.