• Korean Journal of Environment and Ecology
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• v.22 no.4
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• pp.443-452
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• 2008

This study conducted a survey on forest and shrub vegetation in the riverside of the main stream of the Nakdong River on the southeastern part of Korea based on the method of ZM school of phytosociology. As a result, this study identified the vegetation units as ten associations and communities belonging to three classes, and four communities unclear to the upper units. The identified vegetation units were as follows: A-1 Acero-Fagetea class group, Fraxino-Ulmetaria, undecided alliance: 1) Fraxinus mandshurica community; Zelkovetalia(prov.), Zelkovion(prov.): 2) Zelkova serrata community, A-2 Salicetea sachalinensis, Salicetalia koreensis, Salicion koreensis: 3) Salicetum koreensio-chaenomeloides, 4) Salicetum koreensis, 5) Hemipteletum davidii, 6) Salicetum gracilistylae, 7) Salicetum graciliglandis, 8) Salicetum subfragilis, A-3 Rosetea multiflorae, Dioscoreo-Puerarietalia lobatae, Actinidio-Vition coignetiae: 9) Stephanandra incisa community, 10) Lycium chinense community, A-4 unclear upper units: 11) Clerodendron trichotomum community, 12) Ailanthus altissima community, 13) Robinia pseudo-acacia community. 14) Amorpha fruticosa community. The community units identified by the study corresponded with the result of cluster analysis quite nicely while the result of PCA analysis in multivariate analyses showed less correspondence with cluster analysis result, but it was interpreted as a degree of aggregation according to anthropogenic influence. The vegetation unit of forests and shrubs, unlike the herbal community in highly common with those of Japan, included five vegetation units unique to Korea at a collective level. On the basis of the above synecological study, this research discussed the relation between each community and environment, and natural environment, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.606-612
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• 2006

Obtaining powder form of seaweed is essential for the use of seaweed as a food additive. The deterioration of seaweed caused by high temperatures during homogenization and powder processing is a serious problem and limits the use of seaweed as a food or pharmaceutical ingredient. Furthermore, many powder particles are not fluidized very well because of the interaction between particles. In order to solve this problem, sea tangle was hydrolyzed to a level of single cell detritus (SCD) by Vibrio sp., isolated from Batillus cornutus. with strong hydrolytic activity. The crude protein and amino acid contents of sea tangle SCD were higher than those of the powder, whereas the reverse was true for ash content. Sea tangle powder contained more mineral than its SCD, whereas total amino acid content was 5 times more in SCD than in power. The anticancer activities of sea tangle SCD and powder were 31.20 and 29.07%, respectively, with no significant difference (p<0.05), but about 15% higher than that of the control. The ACE inhibitory activity of the sea tangle powder, 39.31%, was higher than the 26.07% of the SCD. The antithrombin activity of the sea tangle powder, 55.3 seconds, was higher than the 34.5 seconds of the SCD. Moreover, there was no antioxidative and ischemic activities in both tile sea tangle powder and SCD.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.17-30
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• 2009

The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.

• Journal of Korean Society of Forest Science
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• v.105 no.3
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• pp.284-293
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• 2016

In order to assess th changes in vegetation characteristics over time in the forest-lands which is isolated by urbanization, vegetation surveys based on the Braun-Blanquet phytosociological method was carried out in 1996 and 2015 on Mt. Hwangyeong located in the center of Busan metropolitan city, South Korea. The number of vegetation types based on floristic composition showed no significant changes, the vegetation units under the community levels was more or less represents the difference. the average total vegetation cover and average number of species per unit area ($100m^2$) was increased 16% and 2 species, respectively. The relative importance value (RIV) for each tree species, Quercus spp. like as Q. mongolica and Q. serrata was decreased, while the warmth-tolerant trees, evergreen broad-leaved trees, and mesophyte like Lindera erythrocarpa, Styrax japonica, Osmanthus heterophyllus, and Stephanandra incisa was increased significantly. Changes of the life form spectrums of vascular plants did not substantially, hemicryptophyte(H) and therophyte (Th) was decreased, while nanophanerophyte(N) was increased significantly. Also through the creating of large-scale vegetation map (based on physiognomic vegetation types) was compared the spatial distribution characteristics of each vegetation types.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.55-62
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• 2011

In this study, four natural polymers were added into rice flour to prepare rice noodle and their effects on the fabrication of rice noodle were examined. Also, the effect of water dosage and natural polymer content on the noodle-making properties of rice noodle was investigated. Addition of xanthan gum showed the best performance of noodle formation, while crystalline cellulose did not help the improvement of noodle making properties of rice dough. Regardless of natural polymer type, the amount of water dosage and polymer content influenced significantly the performance of rice noodle formation. In case of xanthan gum, 3% polymer content and 64~68% water dosage were the best conditions to fabricate a good rice noodle. Guar gum showed the best performance at 2~3% guar gum addition and 66% water content. Finally, 3% carboxymethyl cellulose and 64% water dosage were optimum condition for good formation of rice noodle.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.146-150
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• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.597-602
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• 2011

Small black beans (SBB) were germinated up to 72 h at 23$^{\circ}C$, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of $L^*$ and increase of $b^*$ values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.32 no.2
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• pp.116-123
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• 2014

The description of vegetation cover and floral composition was undertaken in terms of phytosociological study in Dodamsambong(scenic site no. 44) and Danyangseokmoon(no. 45). In this study a total of 17 $relev{\acute{e}}s$ containing 144 taxa were collected and analyzed. Eight plant communities are differentiated, grouped into 4 physiognomic types: forest type(Buxus microphylla var. koreana-Thuja orientalis community, Tilia mandshurica-Quercus variabilis community, and Cynanchum wilfordii-Pinus densiflora community), mantle type(Cardamine leucantha-Neillia uekii community), secondary meadow type(Galium kinuta-Spodiopogon sibiricus community, Diarthron linifolium-Zoysia japonica community), and crevice type(Patrinia rupestris-Selaginella stauntoniana community, Hypodematium glandulosopilosum community). The vegetation of Dodamsambong and Danyangseokmoon is characterized by local flora, such as calciphilous plants, geological distribution-limit species, and endemic species. The soil depth, slope, and human impact have been identified as the most important differentiating ecological factors. Buxus microphylla var. koreana-Thuja orientalis community, Tilia mandshurica-Quercus variabilis community, and Patrinia rupestris-Selaginella stauntoniana community were evaluated highly by National Vegetation Naturalness. In order to restore the value of specific landscape for scenic site, we should improve the problems of protected area such as wrong management on habitat, forest fragmentation by facilities and decline in vegetation by lack of growing the next succession.