• 베이커리
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• no.1 s.354
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• pp.126-127
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• 1998

• 베이커리
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• no.8 s.397
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• pp.144-145
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• 2001

• 베이커리
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• no.1 s.342
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• pp.51-59
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• 1997

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.742-749
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• 2013

In order to find out the possible effects of steamed rice cake with varying addition of macadamia powder on quality improvement, this study applied 3%, 6%, 9% and 12% addition of macadamia powder. As a result, it found that the more addition of macadamia powder led to significantly higher crude oil content. Further it revealed that whit more addition of macadamia powder, it tended to show a lower L value. Also with more addition of macadamia powder a higher b value was shown. According to SEM, it was found that the 0% group showed an inconsistent grain size and porosity, local distribution of big lumps and rough surfaces, whereas more addition of macadamia powder tended to show a large mass formation and smoother cross-section. The 12% group showed a gradually decreasing hardness. According to the results of sensory characteristics, it was found that the 12% group showed the highest level in flavor, nutty, softness, after taste and overall quality. Conclusively, it is found that the preparation of steamed rice cake using macadamia powder is helpful to keep flavor and softness; moreover, it contributes to the overall quality of rice cake.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.231-237
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• 2012

In order to use the Schizandra chinensis seed oil as a basic material of cosmetic component, the research was done by analyzed components of Schizandra chinensis seed oil and evaluation it's stability with GC and GC/MSD. As a result, it's main component were showed as palmitic acid and oleic acid. It has excellent stability because it's ingredients did not change under the heat. Also, the antioxidant effect used DPPH(1,1-Diphenyl-2-picrylhydrazyl) test method, indicated higher radical scavenging ability compare to widely-use macademia nut oil and olive oil. Collagen synthesis effect also appeared outstanding. Therefore, the Schizandra chinensis seed oil was determined that it has possibility to be used well for cosmetic material.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.135-143
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• 2016

In this study, we investigated the stability of the liposome formulation containing the phytochemicals-peptide derivatives. Among liposomes prepared using lecithins or surfactant under various conditions, the most stable niosome was obtained by using sodium palmitoyl sarcosinate and macadamia intergrifolia seed oil. The stability of peptide-containing niosome (N9) was confirmed by the TEM images. The N9 was stable at 0 and 45 degrees by Turbiscan, and its particle size was 95.7 nm. The N9 showed zeta potential value of -78.19 mV, and peptide-inclusion rate of 65.2% by BCA assay.