• Journal of Korean Biological Nursing Science
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• v.5 no.1
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• pp.23-33
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• 2003

This morphological study was carried out to investigate the healing effect of open and occlusive dressing on rabbit skin wounds. The male white rabbits were given incision wound measuring 1.0cm in length and excision wound measuring $1.0{\times}0.2cm$ respectively on backs. Five rabbits among their received sterilization with beta dine twice a day and kept wound open. Another group of rabbits received sterilization and occlusive dressing with application of 1% sulfadiazine ointment and covering of gauze. The rabbits were observed at 5, 10, and 15 days after dressing with light microscope. The results were as follows. Both incision and excision wounds received open and occlusive dressing respectively revealed formation of scab and regeneration of epidermal epithelial cells at wound margin. The superficial dermis showed infiltration of neutrophils, monocytes, and lymphocytes, fibroblastic proliferation, and edema. On 10 days after opera and occlusive dressing the scab had disappeared and regeneration of epidermal epithelium was completed. The capillaries and inflammatory cells were decreased in number. However, edema and fibroblastic proliferation were more pronounced. On 15 days after opera and occlusive dressing, there were keratinization of regenerated epidermal epithelium, loss of inflammatory infiltration, edema, and capillary proliferation, and increase of fibroblastic proliferation and collagen fibers. The amounts of scars were less in incision wound than of excision one. There were no differences in healing processes between both dressing methods. According to the above results, it was conceived that sterilization of wound is more important in wound healing than dressing method in trivial wounds.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.59-71
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• 2015

Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.

• Journal of the Korean Society for Precision Engineering
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• v.17 no.4
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• pp.155-162
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• 2000

전해 인프로세스 드레싱(ELID)의 응용기술로써 간헐적 드레싱(ELID II) 및 무전극 드레싱(ELID III)이 원통내면 마무리 연삭에 이용되고 있다. 주철본드(CIB-D) 및 메탈레진본드 다이아몬드 숫돌(HRB-D)이 이 방식들에 사용되고 있다. 경면 가공에 있어서 이 두방식은 미립의 숫돌이용으로 일반연삭기에 정밀부속 장치의 보완없이 이용될 수 있다. ELID II 연삭에서 CIB-D숫돌은 파이프 형상의 전극에 의하여 간헐적으로 드레싱되고, 반면에 MRB-D 숫돌은 인프로세스 드레싱 되며 전극은 필요로 하지 않는다. 본 연구에서는 ELID II 및 ELID III 방식에 있어서, 연삭조건 및 연삭입자크기에 대한 연삭특성을 비교검토 하였다. 그 결과, ELID II, III방식 공히 대단히 작은 표면거칠기를 갖는 경면이 얻어짐을 확인하였다.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.123-135
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• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Bulletin of Food Technology
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• v.11 no.4
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• pp.8-33
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• 1998

조미식품과 관련된 용어로서는 양념, 조미료, 등이 있고 영어로는 Seasonings, Flavorings, Condiments, Spice등이 있다. 사전적인 의미에서 약간의 차이가 있을지 몰라도 조미식품이란 직접 음용하는 일은 드물고 주로 다른 식품의 풍미를 증진시키는데 이용되는 모든 식품을 말하며 일반사전에는 없는 일종의 '합성어'이다. 따라서 한마디로 정의하기 어렵고 다른 식품과의 구분도 애매한 편이다. 우리나라 표준산업 분류에는 조미식품 제조업이란 분류는 없다. 한편, 식품공전에서는 조미식품을 "식 등의 풍미를 돋우기 위한 목적으로 사용되는 장류, 시초, 소스류, 토마토 케첩, 카레, 고춘가로 및 실고추 향신료가공품, 드레싱, 복합조미식품, 향미유 등의 제품을 말한다"고 정의되어 있다. 이 중 장류에는 간장, 된장, 고추장, 춘장, 청국장 등이 포함되며, 소스류에는 우스타소스 등 서양풍 소스는 물론이고 불고기양념등과 같은 우리의 전통양념류를 포함한다. 우리나라 경우 드레싱보다는 마요네즈가 먼저 소개되어 현재 생산량이나 소비량에서 압도적으로 우위에 있기 때문에 마요네즈가 널리 알려져 있으나, 마요네즈는 샐러드드레싱, 프렌치드레싱 등과 마찬가지로 드레싱의 일종으로 보는게 타당하다. "소스"라는 말도 넓은 의미에서는 조미식품 의 대부분을 포함하며, 좁은 의미로는 현재 식품공전에서 말하는 제품류들이다. 이처럼 조미식품이라 하면 시초, 토마토 케첩 및 소스류, 마요네즈 및 드레싱류, 카레 및 천연향신료 등을 포함하는 좁은 의미를 뜻하는 경우가 많다. 본문은 이중에서 천연향신료를 중심으로 그 원료소재에 따른 기능별 효과를 다루고자 한다.

• Food Science and Preservation
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• v.16 no.1
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• pp.60-67
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• 2009

The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.238-241
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• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• The Optical Journal
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• s.106
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• pp.48-57
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• 2006

• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.