• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Korean Journal of Environment and Ecology
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• v.28 no.6
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• pp.634-641
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• 2014

In order to elucidate the ecological and phenological responses of bean under global warming situation, we investigated leafing and flowering phenomena and growth traits of Baktae and Seomoktae in control plot (ambient $CO_2$ concentration and temperature) and warmed plot (elevated $CO_2$ concentration and increased temperature than control) in green house. Average $CO_2$ concentration and temperature were set 540 ppm in treatment and higher $2.2^{\circ}C$ in treatment than control. The appearance of leaf unfolding and the initiation of blooming and fruit maturing in Seomoktae were late in treatment than control. In case of Baktae, the number of total pods and seeds per plant in treatment was fewer than that in control. For Seomoktae, the number of total pods per plant and weight of total seeds per plant were decreased in treatment than in control. Thus, the number of pods and seeds of Baktae declined and the production of Seomoktae was decreased under global warming condition. This result indicates that site selection and crop yield for cultivating of the bean may be changed into new area due to global warming condition.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.153-157
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• 1999

Three varieties of soybean (Joonjul, Iksan and Eunha) were cultivated by a standard procedure and by the treatment of chitosan solution (1% chitosan in 0.25% acetic acid) for 5 days. In the chitosan treated soybean sprouts (CTSS), the growth rate and weight increase were higher than in the control group. The growth rate of CTSS (Iksan) was 25.4% higher and the increase of fresh weight of CTSS was 8.5% higher than those of control group. Dry weight of whole soybean sprout in the control group decreased during cultivation, but that of CTSS slightly increased after 2 days cultivation. In the control group, dry weight of hypocotyl increased 400%, but that of cotyledon decreased 41% during 5 days cultivation.

• Korean Journal of Poultry Science
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• v.15 no.4
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• pp.281-286
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• 1988

This experiment was conducted to determine the optimum level of Red Pepper (including seeds) for laying-hen'diet in summer. A total 240 birds of 37 week-old Manina Brown Hen was alloted to 4 treatments, 3 replications per treatment, according to complecately randomized design to find out the effects of adding levels (0, 0.03, 0.05, 0.08%) of Red Pepper on laying Performance and e99 Quality of experimental birds for 10 weeks. The results obtained from this study were summaried as follows : 1) I班 shell thickness was different significantly among treatments, (P＜0.05). Especially, Ta was highest one. 2) Egg shell breaking strength was highly significant difference between C and $T_1$, $T_2$, $T_3$ (p＜0.01). 3) Yolk color of $T_1$, $T_2$, $T_3$ was higher than C (p＜0.01), but there was no significant difference between treatments. 4) Egg Production was slightly higher with adding Red Pepper, but the differences were no significant. 5) No significant differences were found in average egg weight among treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.2
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• pp.106-112
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• 2012

In order to understand the growth and ecophy -siological response of ginseng to global warming condition, we cultivated one and two year ginseng seedlings in control (ambient $CO_2$ + ambient temperature) and global warming treatment (elevated $CO_2$ + elevated temperature) from March 2010 to July 2011. Shoot appearance and initiation of flowering were advanced by 3-4 days in global warming treatment than in control. However, timing of fruit setting and seed ripeness was similar in both control and global warming treatment. Shoot length was longer in global warming treatment than in control, and also the number of leaves was much in global warming treatment. Fresh root weight was not different between control and global warming treatment. Photosynthetic rate was higher in global warming treatment than at control. Photosynthetic rate and transpiration rate were higher in two year seedlings than in one year seedlings at control, but was not different between seedling age of ginseng in global warming treatment. Water use efficiency was higher in one year seedlings than two year seedlings at control and global warming treatment. These results demonstrated that Korean ginseng more or less positively responds to global warming situation.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.783-800
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• 2007

The current study was conducted to investigate the effect of high quality hay on the performance and carcass characteristics of Hanwoo steers. Twenty(20) Hanwoo(7 months old) were allocated into either Control(rice straw fed) or Treatment(timothy hay and rice straw fed) group(10 animals per group) and fed for 710 days until the animals reached at 30 months old. Concentrates were fed according to the feeding program composed with three(3) phases; growing, fattening, and finishing period. For the overall feeding period, final body weights were 761.3 and 799.6kg for the Control and Treatment groups, respectively, showing 38.3kg heavier body weight in Treatment group. ADG were 0.79 and 0.84kg for Control Treatment groups, respectively. These results might be because of the intake of high quality hay during growing phase and the effects persisted until the end of the experiment. Feed intake tended to be higher in Treatment group whereas feed conversion did not show significant difference between groups. Cold carcass weights were 451.0 and 475.3kg for Control and Treatment, There were no significant difference between groups in both yield and quality grade. There were no remarkable differences in physico-chemical characteristics fatty acid composition of carcasses between groups. In conclusion, it would be beneficial to feed high quality hay such as timothy during growing period of Hanwoo steers to produce high quality beef with heavier live and carcass weight.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.210-215
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• 2009

In this study, we evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of broccoli (Brassica oleracea var. italica Plenck) powder. Cookies containing broccoli powder evidenced significantly lower L value than were noted in the control. The L values of brightness decreased significantly with the addition of broccoli powder to the cookie formula. The a values also decreased significantly with the addition of broccoli powder. The b value of yellowness increased significantly with increasing amounts of broccoli powder added to the cookie formula. The spread ratio increased proportionally with the quantity of broccoli powder added to the cookie formulation. The loss rate and leavening rate of the samples to which 7% and 9% broccoli powder was added were higher than those noted in the samples to which 3% and 5% broccoli powder was added. In terms of hardness, the values were significantly reduced in accordance with the amount of added broccoli powder. The results of our sensory evaluation demonstrated that the sample to which 7% powder was added was significantly more preferable in terms of overall acceptability than others. The quality characteristics of the 7% added samples evidenced significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.386-392
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• 2004

The objective of this experiment was to compare tile effect of feeding the commercial feeds (control) or fermented food waste feeds (FEWF) on consumer's acceptability and preference of pork belly. The bellies from carcasses of gilts and barrows were used. The consumers evaluated raw meat for color, freshness, fat amount (5=too much fat; 1= not enough fat), fat acceptability and overall acceptability on 5-point stale (5=most desirable; 3=moderate; 1=least desirable) and grilled belly for flavor, taste, texture, juiciness and overall acceptability on 5-point scale (5=most desirable; 3=moderate: 1=least desirable). Raw belly of control had higher scores in color than belly fed FFWF. However, there were no differences between treatments for freshness, fat contents, acceptability of fat contents and overall acceptability (p>0.05). There were no differences in any sensory trait between control and FFWF belly after cooking (p>0.05). Mean scores for preference or overall-liking of raw and cooked belly also were not significantly different between two groups (p>0.05). This results mean that feeding FFWF to pork didn't change the sensory Properties of belly meat.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.362-364
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• 2004

지방세포인 murine pre-adipocyte 3T3L1 cell에 분화호르몬 혼합물을 처리하여 mature adipocyte로 분화시켜서 bovine LF을 100 ug 처리하였다. Bovine LF을 처리한 mature adipocyte 3T3L1 cell은 대조구보다 지방세포의 지질방울들의 수와 크기가 작아진 것으로 관찰되었다. LF가 비만마우스의 체중감소에 미치는 영향은 매일 5mg의 LF을 투여구는 대조구와 같은 경향으로 시간이 지남에 따라 체중이 증가 되었으나 매일 10mg의 LF 투여구는 투여 후 10일부터 대조구보다 약 15${\sim}$25% 정도 체중이 감소되었다. Cholesterol은 대조구에서는 138mg/ml이었으나 LF 10mg 투여구에서는 130mg/ml로 감소되었고 혈당량은 대조구에 비해 LF 10mg 투여구에서 약 10% 정도 높았다.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.111-112
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• 2003

스테비오사이드를 추출하고 폐기되는 스테비아 부산물의 사료적 가치를 구명하기 위하여 육계사료에 수준별로 급여하여 육계의 생산성, 혈중 콜레스테롤, 장내 미생물 및 계육의 지방산에 미치는 영향을 고찰하였다 사료내 영양소 함량은 사육 전기와 후기에 각각 CP 21.5 ％, ME 3,100 kca1/kg와 CP 19 ％, ME 3,100 kcal/kg 수준으로 급여하였다. 처리구는 스테비아 부산물 0, 2, 4, 8 ％ 수준으로 하였고, 처리구당 4반복, 반복당 16수로 총 256수를 공시하였다. 본 시험의 결과, 사육 전기 3주간의 증체량은 스테비아 부산물 8 ％ 급여구가 대조구에 비하여 유의적으로 감소하였으나 후기 2주간에는 차이가 없었다. 또한 전체 사육기간의 증체량에서도 스테비아 8 ％ 급여구는 대조구와 차이가 없었다. 총 사료섭취량과 사료요구율은 스테비아 부산물 급여구와 대조구 사이에서 차이가 없는 것으로 나타났다. 스테비아 부산물의 급여가 장내 미생물의 변화에 미치는 영향은 대조구와 유의적인 차이가 없었으나 맹장의 Salmonella, E coli는 감소하고 Lactobacillus 및 Yeast는 증가하는 경향을 보였다. 혈중 총 콜레스테롤, HDL 콜레스테롤, LDL 콜레스테롤 및 중성지방에서도 대조구와 차이가 없었다. 또한 스테비아 부산물을 급여하여 생산된 가슴육의 지방산 함량에서도 차이가 없었다.