• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.899-904
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• 2004

The objectives of the experiment were to examine the effects of extrusion process variables on the yield of extruded ginseng extract and to determine the effect of ratio of extruded ginseng extract and microcrystalline cellulose on characteristics of spheronized granules by cold extrusion-spheronization process. Extrusion process variables observed were feed moisture (15, 22, 29%), die temperature (90 110 13$0^{\circ}C$) and screw speed (150 200, 250 rpm). The results showed that moisture content of dried ginseng significantly affected extraction yield (P<0.05). The less moisture content of the feed resulted in the higher yield of the extract. Moisture content of 15%, screw speed of 250 rpm and die temperature of 13$0^{\circ}C$ gave the highest yield of ginseng extract. Mean extraction yield of extruded ginseng using hot water extraction was greatly improved by extrusion process The extract yield of extruded ginseng was 43.5% which was higher than that of red ginseng (38.3%) and white ginseng (29.0%) produced by traditional process. It was possible to make from the mixture of microcrystalline cellulose (200 g) mixed with different concentration of 200 mL solution (0, 5, 20, 30 40 50 60% of ginseng extract with 59.2% dry solid) by using cold extrusion spheronization. When the concentration of ginseng extract Increased, the granulation yield was improved but friability and compression index were reduced. Ginseng extract such as saponin was completely released from spheronized granules in distilled water within 10 min. It can be concluded that spheroniged granule with ginseng extract could be packed in gelatin capsule since granules Possessed proper physical properties and quick release of saponin.

• Food Engineering Progress
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• v.15 no.2
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• pp.155-161
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• 2011

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics( initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest ($2.26{\times}10^{-3}mmol/mL{\cdot}min$) at 25% feed moisture content and $120^{\circ}C$ barrel temperature, 250 rpm screw speed. The pregelatinized starch was $1.83{\times}10^{-3}mmol/mL{\cdot}min$ as a control. Reaction rate constant was a similar trend to initial reaction velocity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1170-1176
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• 2016

The aim of this study was to investigate the effects of screw speed, moisture content, and die temperature on the physical properties of extruded soy protein isolate. Extrusion conditions were moisture content (20 and 25%) and die temperature (120, 130, and $140^{\circ}C$) at a fixed screw speed of 250 rpm. The other extrusion conditions for screw speed (150, 200, 250, 300, and 330 rpm) were a fixed moisture content and die temperature of 30% and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as die temperature increased from 120 to $140^{\circ}C$, whereas specific mechanical energy input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and specific length increased as die temperature increased. Breaking strength decreased as die temperature increased and moisture content decreased. A lower moisture content resulted in a greater color difference. Integrity index increased as die temperature increased from 120 to $140^{\circ}C$ and moisture content decreased from 25 to 20%. Nitrogen solubility index decreased as screw speed increased from 150 to 330 rpm. Nitrogen solubility index was lowest at $2.83{\pm}0.51%$ as screw speed decreased to 150 rpm. In conclusion, moisture content was a more important factor than die temperature for texturization of soy protein isolate.

• Food Engineering Progress
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• v.13 no.4
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• pp.235-242
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• 2009

The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking time increased. However, there was no significant difference between WAI of the raw non-glutinous rice and the soaked non-glutinous rice. As soaking time increased, paste and breakdown viscosity increased significantly. Rice was prepared by soaking in water for 12 hr followed by the saccharification time (4, 8, or 12 h) for manufacturing Jochung. The solid content and reducing sugar content of the Jochung increased as the soaking time increased. Reducing sugar content and dextrose equivalent of Jochung from steamed rice (cooked hard) were higher than those from microwaved ones. The amount of reducing sugar and dextrose equivalent was highest in Jochung from steamed rice cooked hard (saccarification for 12 hr), with 59.40${\pm}$0.11% and 76.99${\pm}$1.78, respectively. In conclusion, the highest quality characteristics were obtained in Jochung manufactured with non-glutinous rice soaked for 12 hr followed by sacharification for 12 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.912-920
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• 2015

The study was designed to investigate the effects of die temperature and $CO_2$ injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and $CO_2$ injection were adjusted to 80, 110, and $140^{\circ}C$ and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to $140^{\circ}C$. The expansion index increased, while bulk density decreased with $CO_2$ injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to $140^{\circ}C$. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min $CO_2$ injection and $140^{\circ}C$ die temperature were highest at $6.65{\mu}g/g$ and 2.69 mg/kg, respectively. In conclusion, $CO_2$ injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.

• Development and Reproduction
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• v.13 no.4
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• pp.239-247
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• 2009

Hatching rate, larval deformation and growth rate of selected olive flounder (Paralichthys olivaceus) for rapid growth were compared to those of the unselected fish. Fish were spawned on the same day and cultured under the similar conditions. The selected fish had a significantly higher eggs hatching rate, and lower larval deformation. The selected fish grew significantly faster, and at the end of the experiment (8 weeks after hatching) averaged 50.49${\pm}$2.67 mm in total length, 16.30${\pm}$0.08 mm in body height, and 1.036${\pm}$0.118 g in weight, compared to 40.55${\pm}$3.13 mm, 13.50${\pm}$0.96 mm, and 0.557${\pm}$0.073 g for unselected fish, respectively. The selected fish had a significantly higher body shape index, however lower condition factor than the unselected fish. The results of the present study demonstrate that the selected fish of the olive flounder for rapid growth had superior growth and improved body shape.

• The Journal of Korea Assosiation for Disability and Oral Health
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• v.9 no.1
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• pp.42-45
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• 2013

De Grouchy syndrome or Distal 18q- is a genetic condition caused by a deletion of genetic material within chromosome 18, and the deletion involves the distal section of 18q. It causes a wide range of medical and developmental concerns. Congenital orthopedic anomalies, cleft lip and palate are relatively common. People with distal 18q- are often small for their age. Most individuals with distal 18q- fall in the mild to moderate range of intellectual disability. Strabismus and nystagmus, changes in the optic nerve as well as colobomas are also fairly common. People with distal 18q- frequently have conductive and/or sensorineural hearing loss. At present, treatment for distal 18q- is only symptomatic. This article presents a case report: Caries treatment of a 4-year-old female patient with de Grouchy syndrome under general anesthesia. The special considerations of dental care, especially caries treatment for the patient with de Grouchy syndrome are discussed.