• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.179-181
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• 1972

The physicochemical properties of Korean glutinous rice was compared with those of foreign one in order to investigate their appropriateness as raw materials for making rice-cake. The results are summarized as follows: 1) It was found that the Korean ed more crude protein and less total sugar than the foreign one. Therefore, the Korean variety appears to have a higher value of protein. 2) The Korean glutinous rice appeared more plentiful in crude fat and crude fibre content than those of the foreign one. Judging from this fact, it was found out that the Korean glutinous rice had a lower rate of husking and cleaning. 3) The purity of grain in Japanese glutinous rice was highest with 90.2% and the Kyungki glutinous rice was lowest with 47.4%. 4) While showing a low viscosity, the Honam glutinous rice, strange enough, also showed a low dextrinizing temperature.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.502-508
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• 1998

The characteristics of hydration and hot-water solublilization of milled rice during cooking were investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type (Japonica-Indica breeding type)]. The water uptake rate constants of Japonica type varieties during cooking were later than those of Tongil type varieties. The contents of solubles and soluble amylose among Japonica type varieties during cooking were similar, but those among Tongil type varieties were different. At the same cooking conditions, Japonica type varieties showed higher contents and leaching rate constants of solubles as well as soluble amylose than Tongil type varieties.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.222-231
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• 2006

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.223-227
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• 1984

Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.149-152
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• 1984

Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of $0.51^{**}$ with sedimentation value, of $0.45^{**}$ with protein content, and of $0.47^{**}$, with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value $(-0.98^{**})$ and cooki diameter vs. protein content $(-0.46^{**})$. Farinograph absorption is highly correlated with AWRC value $(r=0.77^{**})$ and with cookie diameter $(r=-0.73^{**})$. Farinograph band width had a correlation coefficient of $-0.49^{**}$ with AWRC value, and of $0.44^{**}$ with cookie diameter.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.1-4
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• 1987

A seasonal variations of chemical components and gel forming ability in wild common carp (Cyprinus car-pio) and conger eel (Astroconger myriaster) caught around Pusan, Korea monthly for one year (from May,1984 to April, 1985) were investigated. During a year variation range in the moisture and crude lipid contents were found in conger eel meat showing 61.0-76.6% and 5.4-20.8%, while crude protein, ash and carbohydrate were no appreciable differences . Ail of the moisture of chemical components were nearly constant in wild common carp for 12 months. The contents of moisture were less, while crude lipid were more in conger eel meat from September to February than those of the other months. Qualities of the fish jelly were the best for that months in conger eel. Fish jellies were good for 12 months in wild common carp. Gel forming ability was related to the content of chemical components and fishing season in conger eel.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.224-232
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• 2015

The effects of cold plasma (CP) treatments on the physicochemical and biodegradable properties of a corn biomass-containing polyester (CBPE) film were studied. The CBPE film was treated with CP generated by $N_2$, $O_2$, He, Ar, or dry air at 400-900 W and 667 Pa for 10-40 min. The glass transition temperature of the CBPE film ($-30.2--28.6^{\circ}C$) was not affected by the CP treatment, while the elastic modulus and water vapor permeability decreased (p<0.05). The ink printability was improved by the treatment and the improved printability was maintained during storage for 56 days at room temperature. Roughness of the film increased after treatments and the level of roughness appeared to increase during storage. Heat and microbial biodegradability of the CBPE film was improved by the air-CP treatment (p<0.05). These results have demonstrated the potential of applying CP treatments to improve the flexibility, printability, and biodegradability of CBPE films.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.877-881
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• 2001

A domestic wheat variety (Geurumil flour) was evaluated for the properties of white layer cake, and compared to a commercial soft wheat flour. Geurumil flour contained more protein, ash, and lipid contents than commercial soft wheat flour. Very little difference in cake batter pH was observed between soft wheat flour and Geurumil flour, and the addition of emulsifiers tended to decrease the pH of Geurumil cake batter The specific gravity of the cake batter was lower in Geurumil flour than in soft wheat flour, and decreased effectively by the addition of emulsifiers due to batter aeration. Specific loaf volume was influenced by the addition of emulsifiers and demonstrated the highest values at the level of 1 ~ 2%. Addition of Ester-400 (monoglyceride) showed better cake properties in terms of volume, symmetry and uniformity index than sucrose-fatty acid ester did, and thus appeared to be more effective in improving baking performance. The changes in firmness of cakes during storage at $25^{\circ}C$ were observed, and Ester-400 showed some Positive effects on retarding cake staling.

• International Area Studies Review
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• v.20 no.1
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• pp.147-165
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• 2016

We empirically examine the validity of second generation endogenous growth theory suing 21 OECD countries' panel data(1981~2011). Due to non-stationarity in all variables, we test the cointegrated relationships strongly supporting the semi-endogenous growth model. In the estimation of total factor productivity growth function, the growth of domestic and foreign R&D investment levels statistically significantly affect total factor productivity growth. R&D intensity, however, has significant impacts on the total factor productivity growth only in a few models, and international technology gap also has positive impacts on GDP growth. Thus the semi-endogenous growth model is relatively supported while fully endogenous growth model is weakly and occasionally supported in OECD countries. The policy implication of supporting the semi-endogenous growth model is that the sustaining growth requires increasing R&D expenditures.

• Fashion & Textile Research Journal
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• v.22 no.6
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• pp.853-861
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• 2020

Various types of clothing are being developed to boost thermal comfort during cold winters along with research on change of body temperature when heating is applied. There is a noticeable behavioral difference by gender when using heating panels in a cold environment; however, research on women has been insufficient. This study find a temperature range that provides sustainable thermal comfort in a low temperature environment by observing temperature and change of temperature when subjects are classified according to physical activities or cold sensitivities. For the study results, 8 women in their 20s were subjected to experiment in a low temperature environment for 75 minutes (sitting position: 30 min., running: 15 min., and sitting position: 30 min.). Subjects were asked to turn on/off the heating panel freely to analyze the range of comfortable temperature and clothing microclimate; in addition, skin temperature and heating panel temperature were measured and analyzed at 9 points. As a result, temperature at which subjects turn on and off the heating panel indicated a statistically meaningful difference between the cold sensitivity group depending on exercise or non-exercise. The range of comfortable abdomen temperature was wider than the lower back and was significantly reduced when the subject was running. The range of comfortable temperature was also largest for the heating panel temperature, microclimate, and skin temperature in suggesting that adequate adjustment will be required depending on the surrounding environment or movement of the wearer.