• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.21-29
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• 1982

The texture describing terms used for the Korean staple foods, cooked rice, noodles and Kimchi, were surveryed by questionnaire. A total of 154 kinds of terms were collected from 68 answers, in which 95 words were found with definite textural meaning in Korean dictionaries. The terms were classified according to their physical properties by Szczesniak's method. The important textural properties of different types of Korean foods were pointed out by the frequency of mentioning and by the preference expressions. The representative Korean words expressing each textural property of different types of food were selected. The important textural properties for Korean were hardness, brittle-gumminess, chewiness, springiness, adhesiveness, particle size and shape, moisture content and fat content of cooked rice, chewiness, hardness, springiness, and particle size and shape of noodles, and hardness, brittle-gumminess, chewiness, springiness and particle shape and orientation of Kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.391-399
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• 2010

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.450-456
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• 2005

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.303-305
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• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.354-362
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• 1991

To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

• Korean Journal of Environment and Ecology
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• v.3 no.1
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• pp.81-94
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• 1989

Use impacts to trail and campground deteriorations and their changes of natural environment were studied in Mt. Kaya National Park in 1989. The entire width, bare width and maximum depth of trail as the trail condition were significantly greater on the more heavily used trail. Deteriorations of trail which were surveyed at the total of 51 were significantly different from those of non-deteriorated points. The changes of soil and vegetation of trailsides were not found at a uniform tendency but could be more clearly grouped by the types of user's disturbance, and use impact on trailside had reached 15m inside of forest. Percentage of area for Class 5 in campsite was about 36% and about 69% of campsite area was more severe than Class 3. Recreational activities retarded the diameter growth of trees in campsite and accelerated the different composition of species. Soil and vegetative factors adapted to understand the difference of use amount and the realm of use impact could be sorted. The realm influenced by user's disturbance was about 50m from the core of campsite. Fraxinus rhynchophylla, Rhus trichocarpa, Symplocos chinensis for. pilosa and Stephanandra incisa were considered as the tolerant species to user's impact.

• Korean Journal of Environment and Ecology
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• v.7 no.2
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• pp.241-251
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• 1994

Use impacts on environmental deteriorations were studied on the four major trails and a campsite of Tokyuksan National Park in 1993. The entire width, bare width, maximum depth and slope of trail as the trail condition were significantly greater on the more heavily used trail. Percentages of rock-exposed, deepening, root-exposed points as the deterioration types of trail which were surveyed at the total of 106 points were higher and trail conditions were significantly different from those of non-deteriorated points. On the Paekryon trail, the damaged area more severe than Class 4 reaches about 910$m^2$/km and the use impact and deterioration on campsites were accelerated. The dominant trees of the the upper and lower layer in trail edge vegetation could be Quercus serrata and Acer pseudo-sieboldianum for Paekryon trail, Q. mongolica and Tripterigium regelii for the other trails. A. pseudo-sieboldianum, Q. serrata, Rhus trichocarpa, Fraxinus sieboldiana, Lespedeza maximowiczii, Symplocos chinensis for Pilosa were classified for tolerant species to use impacts.

• The Inventors News
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• no.50
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• pp.1-16
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• 2006

'제1회 여대생 발명캠프' 성황리에 마쳐/'발명으로 풍성한 가을을 맞이하시길'/IT기업, 국내 특허 30% 이상 넘었다/레이저 프린터 특허출원, 프린터 분야 중 최다/피부 보호하는 자외선 차단제, 특허출원 꾸준히 증가/액정표시장치 관련 특허 지속적 증가/진공청소기, 첨단 기술로 혁신 꾀해/소멸특허정보, 온.오프라인 제공/발명 지도자 양성 연수, 온라인에서 이루어진다/검색율증가로 활발한 지재권 활동 기대/'2006상표-디자인 전시회'/표준기술특허로 신제품 개발 쉬워져/김광림 전 차관, 세명대 총장에 취임/영양 살린 '기능성 국수' 눈길 끌어/특허청, 포스코와 혁신 파트너십 체결/한국특허정보원, 성과 관리제 도입으로 경영 성과 극대화/특허청, 상반기 미국 국제특허출원 심사 1백18건 유치/중소기업 48%, 고액 기술이전비 '지불 가능'/특허청, 고객눈높이 맞춘 민원서비스 제공/모범명세서 첨부제도로 특허 받기 쉬워져/'여성 발명인의 축제' 개최/'제5회 전국 대학발명 경진대회'/'미스터 차우' 둘러싼 상표권 분쟁 치열/외환은행, 외국인 근로자 해외송금서비스 특허 획득/재난 방지 시스템 구축 핵심기술, 특허출원 증가/비밀디자인 청구기간 확대/이젠, 여름용품 정리할 때/역사 속의 발명품/하루 10분 발명교실/특허Q&A/한경희 (주)한경희 생활과학 대표이사/특허청, 수해복구에 두 팔 걷고 나서/무선환경에서의 저작권보호 관련 외국인출원 급증/아이디어 착상 및 발명 기법/다림질 편하게 하는 요령 10가지/발명을 통한 사업화, 시대의 흐름과 인간의 마음을 담아야/스텐서의 전자레인지/3차원 구조물 만들수 있는 나노종이 개발/애플, 크리에이티브에 1억불 지급/흰 우유에 꽂으면 딸기맛 나는 '퍼니스토로우'/한올제약, 씹는 비만 치료제 특허 취득/음성군, 기술로 복숭아 털 알레르기 잡았다/향기로 소비자 마음을 사로잡는다/'독일 국제 아이디어.발명.신제품 전시회'/한국여성발명협회 회원사 발명품 가이드/코네쥬얼리, 우선심사 통해 특허등록/

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.23 no.12
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• pp.1373-1379
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• 2012

The interaction of magnetic field in the frequency range of 9~150 kHz radiating from a railway system with wireless systems has been the cause of radio frequency interference. In this paper, the equivalent circuit model of the RFI noise is proposed through source and transfer path analysis, and it is confirmed that the switching noise of several kHz that occurs a vehicle traction drive system and a substation is radiated by forming the loop circuit with a feeder line by a rolling stock. And the validity of the proposed equivalent circuit model is verified by analyzing the effects of RC banks installed in the real railway between Guri and Guksu stations, the RFI noise can be effectively mitigated by loading suitable capacitance between rail and feeding line.