• Culinary science and hospitality research
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• v.16 no.3
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• pp.298-306
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• 2010

This study was conducted to develop soybean paste sauce with walnuts and sesame seeds and apply it to cooked spinach to examine the applicability of the sauce. Two factors of soybean paste sauce, soybean paste and glutinous rice paste, were need to decide the quantity of the ingredients. Nine soybean paste sauces were produced with various compounding ratio of soybean paste and glutinous rice paste, and color, viscosity and sensory evaluations were performed. Sensory evaluations were measured by 7-point Likert scale. Color($4.08{\pm}1.22$), taste($4.72{\pm}1.24$), viscosity($4.96{\pm}1.39$) and overall quality($4.24{\pm}1.51$) of the sample(soybean paste 400 g, glutinous rice paste 400 g) got the highest scores. Therefore, the sample(soybean paste 400 g, glutinous rice paste 400 g) was applied to cooked spinach. Cooked spinach using developed sauce and cooked spinach using general soybean paste were prepared and performed sensory evaluation. As a result, all sensory items score of cooked spinach using developed sauce were higher than that using general soybean paste. Especially, taste($4.96{\pm}1.15$) and overall quality($0{\pm}1.16$) of cooked spinach using developed sauce were significantly higher than taste($4.38{\pm}1.53$) and overall quality($3.56{\pm}1.53$) of cooked spinach using commercial soybean paste(p<0.05). Consequently, the applicability of soybean paste sauce using natural seeds was confirmed.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.204-208
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• 2001

This study was conducted to investigate physicochemical properties and anti-allergic properties of walnut oil. pH, acid value and iodine value of walnut oil were respectively 4.9, 0.8 and 117. Most of general composition of walnut oil was crude fat(99.9%) Vitamin A and E were 0.06 and 10.25mg/100g and the major fatty acids of walnut oil was linoleic acid(62.8%). Total phenolics and antiallergic effects of walnut oil were estimated 27mg% and 62.82% at the concentration of 0.5% ethanol walnut oil. These results suggest that the walnut oil can provide one of the valuable resource for the functional foods.

• Landscaping Tree
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• s.120
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• pp.25-27
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• 2011

남부지역인 전 남북, 경 남북, 제주도, 울릉도 등 남부도 도서지방의 표고 700m이하에서 자라는 상록활엽고목으로 일부 지자체에서는 지방을 상징으로 나무로 지정되어 주민의 사랑을 받고 있다. 특히 경남 통영, 남해 지역에서는 가로수로 집단화되어 최근 많은 해충들로 몸살을 앓고 있다. 특히 철쭉류에서만 서식하는 것으로 보고된 진달래방패벌레과, 호두나무와 가래나무에 피해를 많이 주는 벼슬집명나방이 후박나무 집단 가로수 식재지에서 2010년 조사에서 처음으로 발견되었다. 그리고 피해도 기존의 해충으로 등록된 다른 해충보다도 피해가 심했다. 따라서 이들 해충에 대한 정밀조사가 필요하다고 하겠다. 녹나무과에 속하는 후박나무는 잎이 광택을 띠며, 봄에 나는 새순은 단풍과 같이 붉게 물들어 아름답다. 가로수, 조경수로 많이 식재되고 있어 봄과 여름에는 다른 수조들과 어울러져 남들을 더욱 돋보이게 하고 가을과 겨울에는 혼자만이 꿋꿋이 녹색을 띠면서 적막한 도시의 거리를 조금이나마 부드럽고 훈훈하며 따뜻한 느낌을 주는 후박나무에 새로운 가해해충에 대한 정보를 소개하여 피해를 최소화 하고자 한다.

• Proceedings of the KAIS Fall Conference
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• 2008.05a
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• pp.316-318
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• 2008

본 논문은 왕겨, 호두각 등의 원료를 대상으로 수산화카륨등으로 활성화시키므로써 높은 비표면적과 세공율을 갖는 활성탄을 제조하고, 제조된 활성탄을 이용하여 이산화탄소 흡착능을 연구하였다. 최근 높은 비표면적과 세공부피를 갖는 활성탄에 대한 연구는 매우활발히 일어나고 있으며, 수소, 메탄 등의 저장과 이산화탄소 분리공정의 적용성을 위한 연구가 활발히 수행되고 있다. 제조된 활성탄의 표면개질을 통한 이산화탄소의 흡착능의 증대와 탈착효율의 증대를 위하여 각종 금속염이 미치는 영향을 연구하였다. 금속염의 종류와 처리량 및 아민등의 유기물에 의한 변화를 고찰하였다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.1
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• pp.53-59
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• 2015

Combustion characteristics for co-firing of biomass (Walnut Shell) as blending fuel in coal fired boiler have investigated using thermogravimetric analyser (TGA) and drop tube reactor (DTR). The results show that devolatilization and char combustion for WS occurs at lower temperature than those of existing coals and has lower activation energy value, which is resulting in higher reactivity. When the WS is blended with coal, TGA results show linear profiles depending on blending ratio for each fuel. However, DTR results exist the non-additive phenomena for blending of WS. As blending ratio of WS increase, the UBC decrease at BBR 5%, but the UBC rather increase from BBR 10% due to oxygen deficiency formed from rapid combustion of WS. This paper propose that fuel lean condition by oxygen rich lead to higher blending ratio of biomass by solving the oxygen deficiency condition.

• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.4
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• pp.399-410
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• 2015

The objective of our study was to predict future cultivation areas for walnut trees (Juglans sinensis), using the cultivation suitability map provided from Korea Forest Service and MaxEnt modelling under future climate conditions. The climate conditions in 2050s and 2070s were computed using the Regional Climate Prediction (RCP) 4.5 and 8.5 scenarios with the HadGEM2-AO model. As a result, compared to the present area, the cultivation area of the western Korea including Chungcheongnamdo, Jeollabuk-do, Jeollanam-do decreased on a national scale under RCP 4.5, and those of Gyeongsangbukdo and part of Gyeongsangnam-do decreased under RCP 8.5. However, Gangwon-do which is located in higher altitude over 600 meters than other regions showed increases in cultivation areas of 18.3% under RCP 4.5 and of 56.6% under RCP 8.5 by 2070s. The predicted map showed large regional variations in the cultivation areas with climate change. From the analysis of current top ranking areas, the cultivation areas in Gimcheon-si and Yeongdong-gun dramatically decreased by 2070s under RCP 4.5 and 8.5; that of Gongju-si decreased more under RCP 4.5; and those of Muju-gun and Cheonan-si sustained the areas by 2070s under both scenarios. The results from this study can be helpful for providing a guide for minimizing the loss of walnut production and proactively improving productivity and quality of walnuts with regard to unavoidable climate change in South Korea.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.310-316
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• 1994

The phenolic substances contents of 45 plant foods in Korean diet were determined by different methods. Total phenolics contents by Folin-Denis method were $0.1{\sim}5.8%$ (dry matter basis), in which persimmon leaf, chestnut's inner skin, Chinese quince, walnut, sunflower seed and arrowroot exhibited the higher levels above 2%. Condensed tannin contents by vanillin method were $0{\sim}48%$, in which Chinese quince and chestnut's inner layer gave very high levels. Protein-precipitable phenolic substances ranged from 0.4% to 2.2%, in which chestnut's inner layer, walnut and Chinese quince had the highest content. The ability of phenolics to form precipitate was higher with pepsin and albumin than with trypsin. Among different phenolics content, total phenlolics correlated significantly with protein-precipitable phenolics (r=0.65) and condensed tannin (r=0.56). Chinese quince, chestnut's inner skin and sorghum showed a relatively lower degree of polymerization, as expressed by vanillin/FolinDenis ratio. Processed foods from buckwheat, acorn, mugwort and arrowroot showed a lower content of phenolic substances, suggesting a negligible adverse effect on the bioavailability of food proteins, if any.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.184-191
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• 2023

Nuts are essential components of a healthy diet as they provide nutritional value and bioactive components. Melatonin, is a hormone secreted from the pineal gland of the brain that prevents oxidative damage in various tissues, and also found in plants. This study presents a validation method for extracting and quantitatively analyzing melatonin in nuts, seeds, and beans in Gyeonggi-do; the method utilized chromatographic techniques and optimized extraction procedures, considering the high oil content of nuts. The average content of melatonin in nuts, seeds, and beans was 1200.83 (409.76-2223.56), 934.83 (454.10-1736.60), and 616.46 (494.70-825.12) pg/g, respectively. Melatonin content was higher in the kernel with pellicle than that in the kernel alone in walnuts and chestnuts. Furthermore, the presence of melatonin was lower in newly harvested walnuts, chestnuts, and peanuts than in those stored after being harvested the previous year.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.290-296
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• 2006

Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.

• Journal of Families and Better Life
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• v.26 no.6
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• pp.193-207
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• 2008

This study analyzed the impact of the well-being trends and the attributes of the choice of the walnut-cookie on the consumer's purchasing intention. The results of this study would enhance newly revised product so that brand and product marketing strategy would be strengthened. This study also would contribute for the consumer related management through systematic and exploring research regarding consumers' expectation of products' values and trends. Specific results are as followings. Well-being oriented trends had various meanings such as "Commercial Well-being", "Eco-friendly Well-being", "Physical Well-being", and " Favors for leisure". Consumer's attributes of choice for the walnut-cookie were "Branding", "The Value of Traditional Food", "Environmental Position", and "The Function of Products". And the "Popularity", "Nutrition". and the "Service" were most preferred factors to be chosen. The multiple regression analysis was tried to test the impact of demographics, well-being trend, and the attributes of choice for walnut-cookie influence on the consumer's purchasing intention. The statistically significant factors were age, job, and leisure oriented consumer style of consumer's characteristics as well as corporation's brand strategy on a basis of marketing aspects. The younger groups, leisure pursing groups, and student groups showed the higher level of purchasing intention for the walnut-cookie compared to other groups.