• The monthly packaging world
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• s.255
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• pp.96-101
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• 2014

• Journal of the korean veterinary medical association
• /
• v.50 no.9
• /
• pp.526-529
• /
• 2014

• Journal of the Korean hospital association
• /
• v.14 no.7.8 s.126
• /
• pp.10-14
• /
• 1985

• The monthly packaging world
• /
• s.179
• /
• pp.88-93
• /
• 2008

• Journal of the korean veterinary medical association
• /
• v.47 no.3
• /
• pp.277-287
• /
• 2011

• Journal of Korean Society of Health-System Pharmacists
• /
• v.35 no.4
• /
• pp.383-390
• /
• 2018

• The Korean Journal of Food And Nutrition
• /
• v.7 no.1
• /
• pp.64-82
• /
• 1994

1. 포장재료에서는 기능성필름, 전자레인지, 조리식품의 포장쪽으로 다층복합필름, 중공성형용기, 완전분해성 플라스틱필름과 같은 새로운 무공해 신소재가 개발될 것이다. 2. 포장제품의 차별화로 인하여 다양성 추구가 이루어질 것이다. 노인층의 증가, 젊은층의 유행 등으로 포장재료의 형태, 디자인의 패션화 등 목적에 따라 다양화 될 전망이다. 3. 환경보호를 위한 자원절약과 감량화 등이 규제에 따라 적정포장이 적극적으로 이루어질 것이다. UR개방과 GR에 대비해 포장설계로부터 폐기물에 이르기까지 자원절약형, 감량화, 대체품 개발, 가급적 포장재 단일화 성향으로 갈 것이다. 4. 생산기계에서부터 포장기계 및 물류 등의 고속화 및 전 자동화 시스템으로 개발될 것이다. 인건비 절감, 생산성 향상, 합리적 유통 구조개선이 이루어질 것이다. 5. 포장기술의 다양한 연구개발과 응용이 이루어져야겠다. 국내의 식품포장 연구는 매우 미미한 수준이며 기초연구에서부터 응용에 이르기까지 확산되어야 할 것이다. 식품의 무균화 및 무균포장기술, CA/MA포장기술, 전자렌지식품의 포장기술, 물류관리를 위한 포장 표준화, 포장식품의 보관 수명 연구, 식품과 포장재료의 유해성 연구 등 다양한 연구가 이루어져야 할 것이다. 6. 국내 포장교육의 전문기관으로 학과설립의 확대가 이루어져 업체의 요구에 부응하여야 될 것이다.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 1998.06a
• /
• pp.187.1-188
• /
• 1998

• The Journal of Korean Orthopaedic Ultrasound Society
• /
• v.7 no.2
• /
• pp.120-126
• /
• 2014

Acromioclavicular (AC) joint cyst is an uncommon presentation around the shoulder joint that is usually associated with chronic rotator cuff pathology and degenerative AC joint arthritis. Understanding the underlying pathophysiology of the shoulder joint is essential for appropriate interpretation of the AC joint cyst, assistance in determining the therapeutic strategy, and prevention of complications after treatment. We present a case of AC joint cyst with an aseptic fistula which was complicated by simple excision for recurred AC joint cyst after multiple aspirations. This case revealed a massive rotator cuff tear involving supraspinatus, infraspinatus, and subscapularis tendon on ultrasonography. We also reviewed the clinical approach and treatment options to be considered for its pathogenesis in the literature.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.528-537
• /
• 1996

Qualify changes of microwave-reheated cooked rice aseptic-packaged with different lid materials and oxygen absorbers were determined during storage at $20^{\circ}C,\;30^{\circ}C$ and $40^{\circ}C$. Springiness cohesiveness and adhesiveness increased as storage temperature increased, while gumminess and hardness decreased. Lid materials oxygen absorbers, and storage temperatures showed no significant effect on the textural properties of cooked rice after microwave reheating. Degree of gelatinization was increased as storage temperature increased and was restored after microwave reheating. Scanning electron micrograph showed that the surface of cooked rice became rough and hollowed after microwave reheating for 1.5 min, indicating starch was regelatinized, while there was no difference with respect to lid materials. Photomicrographs of the cross-section of aseptic-Packaged cooked rice showed that a compact and solid structure increased and retrogradation occured in starch as storage temperature decreased, while a compact and solid structure was decreased and starch was regelatinized after microwave reheating.