• Journal of Korean Academy of Fundamentals of Nursing
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• v.5 no.2
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• pp.181-195
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• 1998

This study is to evaluate the decubitus ulcer healing effect of occlusive dressing with hydrocolloid and traditional dry dressing for home care nursing clients. Study design was quasi-experimental pre-post test design. Control group(15 person) was treated decubitus wound with traditional dry gauze dressing, and experimental group(17 persons) was treated decubitus ulcer with occlusive dressing with hydrocolloid and calcium alginate(17 persons). Study period was from 8/1/97 to 12/31/97. Subject subjects was 17 males and 15 females with 2nd phase over decubitus ulcer aged 30 to 70 who have been registered as home care nursing clients in Nurse's Association in Seoul city. Outcome variables were stages, size of decubitus ulcer, pain at dressing time and exudate amount. Study result as follows. Occlusive dressing with hydrocolloid was superior to traditional gauze dressing decreasing ulcer size and phase, and shortening treatment period. Dressing change of occlusive dressing was easier than that of traditional gauze dressing. In conclusion, occlusive dressing was recommended to treat decubitus ulcer in home care patients even if hydrocolloid is expensive to gauze dressing because of treatment effect and easeness of dressing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.250-259
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• 2015

This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at $5^{\circ}C$ for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at $0.924A_w$. The samples with wild grape powder showed lower water activities than the control at $0.902{\sim}0.912A_w$ after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.

• Food Science and Preservation
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• v.12 no.4
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• pp.329-335
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• 2005

Storage quality characteristics of low fat salad dressing with spirulina($0.28\%$) was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to $30\%$, which was $25\%$ of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size($15{\sim}2.0\;{\mu}m$: $11.4\%$ for control, $30.1-32.3\%$ for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto $10\%$ for storage at $5^{\circ}C$ and $15\%$ for storage at $10^{\circ}C$. Antioxidant activity of salad dressing decreased according to the storage temperature and time: $IC_{50}$ values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at $5^{\circ}C$ and 194.6 mg/mL at $10^{\circ}C$. Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.9 no.5
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• pp.25-33
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• 2000

• The monthly packaging world
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• s.209
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• pp.101-105
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• 2010

• Fiber Technology and Industry
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• v.4 no.1_2
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• pp.87-95
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• 2000

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1998.10a
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• pp.44-47
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• 1998

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.192-198
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• 1998

• Life and Agrochemicals
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• v.29 no.1 s.234
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• pp.35-35
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• 2008

• The monthly packaging world
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• s.322
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• pp.86-89
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• 2020