• Horticultural Science & Technology
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• v.29 no.6
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• pp.651-654
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• 2011

Cymbidium 'Orange Bowl' (Lucky Rainbow 'Randevous' ${\times}$ 'Eastern Star') was developed from a cross between hybrids at the National Institute of Horticultural & Herbal Science, Rural Development Administration in 2006. A cross was made between the pink colored flower C. Lucky Rainbow 'Randevous' as maternal line and pure yellow colored flower, C. 'Eastern Star' as paternal line in 1995. The seed germination, cultivation, selection, and characteristic trials were conducted from 1996 to 2006. The line was named as Wongyo F1-18 and phenotype was characterized in 2006 as a new 'Orange Bowl'. The 'Orange Bowl' has having light yellow basal color (RHS, YO21D) and orange line (RHS, OR30B) on both of sepal and petal with red lip (RHS, OR30B). 'Orange Bowl' has about 10.9 flowers per flower stalk and flower size of 7.4 cm. General appearance of the petals and sepals is slightly incurved shape. The plant size is intermediate having erect peduncle. Blooming is started from the late of January (mid winter) under optimal culture condition. Leaf attitude and twisting is half- erect and very weak respectively. This hybrid has attractive floral arrangement, long flower stalk (71.8 cm) and vigorous growth. We expect that 'Orange bowl' has a great potential for exporting to Chinese market.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.427-434
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• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

• Korean Journal of Cognitive Science
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• v.20 no.1
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• pp.29-49
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• 2009

The purpose of the present research was to examine whether the parietal pathway and the temporal pathway were responsible for the phenomena of the inhibition of return and the facilitation of return respectively and at what stage of the information processing they occurred. The response time and the ERPs(event-related potentials) were examined in the two conditions(the valid condition and the invalid condition) while subjects were doing detection task, location discrimination task, color discrimination task and orientation discrimination task in separate sessions. No significant response time difference was found between the valid and the invalid conditions when subjects did the detection task as well as the location discrimination task. However, significant response time difference was found when they did the color discrimination as well as the orientation discrimination task. Futhermore, there was a significant difference of ERP difference between the two conditions in the Pz area when subjects were doing location discrimination task and significant difference was found in the T7 area when they were doing color discrimination task and marginal difference was found in T7/T8 area when they were doing orientation discrimination task just before they responded. These results imply the possibility that both the inhibition of return and the facilitation of return occur in the parietal and in the temporal pathway respectively in the late stage of information processing.

• Food Science and Preservation
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• v.18 no.1
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• pp.39-45
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• 2011

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.265-272
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• 2014

In this study, we investigated the quality properties and sensory evaluation of pudding added with peach (Prunus persica L. Batsch) juice and gelatin. The water content and pH of pudding decreased with increased peach juice content, whereas the sugar content increased. Further, the water content of pudding decreased with increased gelatin content, whereas the pH was constantly maintained and the sugar content slightly increased. Regarding the color of pudding, the L and b values decreased with increased peach juice content, whereas the L value increased with increased gelatin content. Regarding the texture of pudding, hardness and springiness decreased with increased peach juice content, whereas adhesiveness, chewiness, and cohesiveness all increased. All texture properties increased with higher gelatin content. In the sensory evaluation of color, flavor, taste, texture, and overall preference, pudding with 60% (w/w) peach juice and 1.5% (w/w) gelatin showed the highest values. These results demonstrate the possibility of using high value-added products for peach processing in the food industry, as the addition of peach juice and gelatin enhanced the quality and sensory properties of pudding.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.384-389
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• 2017

This study was conducted to investigate the patient and hospital characteristics that affect receiving and non-receiving blood transfusion for hepatoma embolization. We analyzed data describing 757 patients of the Health Insurance Review and Assessment Service's 2011 claims sample data. Chi-squared and logistic regression analysis was performed using STATA 12.0. Logistic regression analysis revealed that anemia (Odds ratio (OR)=9.544, 95% confidence interval (CI)=3.362-27.097), female (OR=2.186, Cl=l.240-3.854), age 65-74 (OR=0.506, CI=0.269-0.952), 1000 over bed (OR=0.053, CI=0.018-0.151), out-department (OR=0.211, CI=0.081-0.551), and 700-999 bed (OR=0.105, CI=0.036-0.304) were significant predictors of blood transfusion in tertiary hospitals. Additionally, anemia (OR=69.681, CI=8.545-568.246) and aged 75 or over (OR=0.112, CI=0.025-0.506) were significant predictors of blood transfusion in general hospitals. This research would expected to cost effective and preliminary data of blood transfusion quality.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.829-838
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• 2007

The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P<0.05) lightness (L) and highest redness (a). The Bolgi and Seolgit ham had higher hardness than the other hams. Tumbling time(0, 1, and 2hr) had no significant(P>0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P<0.05). Tumbling time was required for more than 2hr to improve quality and obtain maximum yield of retail cut hams. Further study is necessary to improve quality and obtain maximum yield of pork retail cuts of hind leg.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2000.04a
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• pp.12-13
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• 2000

최근 플라스틱제 식품 포장재에 대한 환경학적 문제가 제기됨으로 인하여 다양한 곡류 단백질의 필름 형성능력에 많은 관심이 모아지고 있다. 단백질 필름으로서 soy protein, wheat gluten, rice bran, corn zein, glatin 및 colloagen 등의 소재들이 많은 관심을 모으고 있으며, 비교적 필름 형성력이 뛰어나고, 저렴한 가격으로 구입할 수 있는 대두 단백질에 커다란 관심이 모아지고 있는 실정이다. 이들 물질로부터 제조된 가식성 필름 및 코팅제들은 식품의 보존기간을 연장시킬 뿐만 아니라 수분 및 용질의 이동을 방지하여 식품의 품질을 개선시킬 수 있다. 또한 이들 필름 및 코팅제들은 산소 및 이산화탄소의 이동, 이로 인한 지방 산화 그리고 휘발성 향기성분들의 감소 등을 조절할 수 있다. 대두 단백질 필름의 사과 코팅제로서의 이용은 개별적 포장이 용이하지 않는 제품들의 코팅제로서 활용하여 대두 단백질 필름 및 코팅제의 잠재적 시장성을 확인하는 하나의 응용분야이다. 본 실험의 목적은 대두 단백질 코팅제를 후지와 golden delicious 사과에 코팅하여 상온 (22$^{\circ}C$)과 냉장온도(2-4$^{\circ}C$)에서 60일동안 보관하여 색도, 경도 및 산도 변화 등을 측정하여 저장 중 사과의 품질에 미치는 영향을 조사하였다. 대두 단백질 코팅제는 대두 단백 용액들 (5g, 8g, 10g/100mL water)에 glycerin (50% w/w의 단백질)을 가소재로 첨가한 후 알칼리 용액으로 pH 9.0에 맞추었다. 그런후 85$^{\circ}C$에서 30분간 가열하여 코팅제를 준비하였다. 후지 사과(붉은색)와 golden delicious 사과 (초록색)를 dipping 방법으로 코팅하여 60일도안 실온과 냉장온도에 저자하여 보존기간의 연장을 확인하였다. 사과품질의 결정인자는 Hunter L, a, b 색도값과 사과의 조직의 강도 (외부 및 내부) 그리고 산도 등을 측정하였다. 코팅된 후지 및 golden delicious 사과의 표피 및 내부 경도는 control과 비교하여 높은 경도를 유지하였다. 또한 냉장온도에서 30일 동안 보관하였을 때, control 사과와 거의 비슷한 경도를 유지하였다. 식품의 색도를 소비자의 기호를 결정하는 중요한 인자이다. 대두 단백질로 코팅된 후지 사과는 상온에서 20일 동안은 control에 비하여 약간의 색도의 증가를 보였으나, 그 후 60일 동안은 색도의 증가를 보이지 않았다. 그러나 냉장 보관한 control 후지 사과에 비하여 색도의 증가가 관찰되었다. 대두 단백질 코팅제가 사과의 색도 변화를 방지하는 효과를 가졌으나, 저장 온도가 색도의 변화에 더욱 큰 영향을 미침을 알 수 있었다. 대두 단백질로 코팅된 golden delicious는 상온에서60일 동안 보관하였을 경우, 사과표피의 색도 변화를 현저히 지연시킴을 확인하였다. 또한 control과 비교하여 성공적으로 사과에 코팅하였으며, 상온에서 보관하여을 때 사과의 품질을 30일 이상 연장하는 효과를 관찰하였다. 이들 결과로부터 대두단백질 필름이 과일 등의 포장제로서 이용할 가능성을 확인하였다.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.849-854
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• 2006

The objective of this study was to evaluate the quality characteristics of Dotoridasik prepared by the addition of acorn powder (0%, 20%, 40%, 60%, 80%). The Proximate components were 85.89% carbohydrate, 1.38% crude fat, 0.84% crude protein and 0.32% crude ash. The moisture content of Dotoridasik showed no significant difference between the added acorn powder and control groups. The following Hunter color values are not part of the sensory evaluation testing in the results of for Dotoridasik, decreased while the a and b values increased with increasing acorn powder addition. The bitter taste was evaluated as being improved with increasing acorn powder addition. Dotoridasik with 40% acorn powder showed the highest acceptance. In the mechanical evaluation, hardness recording which from control Will increase with acorn powder it shows a high shame(p<0.05), the adhesiveness result springiness it was not visible a consider difference especially also utterly unintelligible).

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.