• Landscaping Tree
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• s.107
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• pp.18-20
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• 2008

일본이 원산지이며 제주도에서는 과수로 그리고 내륙의 도심지에서는 실내 정원수, 분재 등으로 인기가 매우 높다. 6월에 흰색의 꽃을 피우며 길이는 2cm로 짙은 향기가 있다. 9월에 구형의 열매가 녹색을 띠며 10월에는 황색의 열매가 우리의 마음을 안정하게 해준다. 귤은 꽃, 설익은 녹색 열매, 질 익은 황색 열매 모두가 짙은 향기를 가지고 있어 인기가 높다. 특히 늦은 겨울에도 열매를 볼 수 있어 적막한 도시민의 정서에 도움을 주는 과수이다. 이러한 귤을 가해하는 해충으로 깍지벌레류와 진딧물류의 피해가 심하며 이들에 대한 생태 및 방제법을 간략하게 소개하고자 한다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.202-205
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• 2004

살라미 시료에서의 식염 및 일반성분 함량은 저장 기간과 온도에 따른 차이는 나타나지 않았다. 일반성분 살라미 시료의 pH와 수분활성도는 4.79와 0.911이었는데 저장 기간 중 pH는 상승하는 대신 수분활성도는 감소하는 경향을 보였다. 살라미는 진공포장하였음에도 불구하고 산화적인 지방과 단백질의 분해는 서서히 진행되었음이 확인되었다. 이러한 변화는 높은 온도에서 더 뚜렷하게 일어났다. 색도 $25^{\circ}C$ 저장된 시료에서 적색도와 황색도가 증가하고 밝은 색이 감퇴하는 현상이 $10^{\circ}C$ 저장 시료에서 보다 더 뚜렷하게 나타났다.

• 월간낙농육우
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• v.24 no.2 s.262
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• pp.112-119
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• 2004

• The Korean Publising Journal, Monthly
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• s.48
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• pp.16-16
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• 1989

• Journal of the korean veterinary medical association
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• v.31 no.4
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• pp.266-270
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• 1995

• Korean journal of applied entomology
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• v.39 no.3
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• pp.153-156
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• 2000

Spatial activities of Liriomyza trifolii (Burgess) were investigated weekly using yellow sticky trap which were placed at three different height and monitored during four time periods. Yellow sticky trap placed at plant height caught significantly more L. trifolii (Burgess) than did traps placed at 30 and 60cm above plant height. Diel activities of L. trifolii (Burgess) were monitored with yellow sticky traps at 1- and 2-h intervals during three time periods. Leafminer flight activity in May, July and October peaked from 1400 to 1800 hours, 0800 hours and from 1200 to 1400 hours, respectively. 2nd peak of flight activity only occurred in May. Attraction of L. trifolii (Burgess) for yellow sticky traps was affected by temperature as well as solar intensity. Male of L. trifolii (Burgess) appeared more responsive to yellow sticky traps than female regardless of trap height or time of day.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.342-350
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• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.526-530
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• 2003

Changes of physicochemical properties of brined cucumber were investigated in the samples mixed cucumber and water at 1 : 1.2 ratio in various salt concentrations from 15 to 30%. As salt concentrations in brine solutions were increased, cucumber was getting constricted and decreased in the size of diameter. Salt concentrations of brined cucumber were reached an equilibrium after 30 days of brine storage. When cucumber was preserved at 30% salt concentration, pH was gradually decreased until 60 days of brine storage. When cucumber was preserved in 15% salt solution, the yellowness on the surface of cucumber peels was the most intense among the groups. Among the groups preserved by more than 20% of salt, no difference was observed in intensity of yellowness after 30 days of brine storage. The absorbances of isopropyl alcohol extracts at 410, 505, 607, and 665 nm were different from those of raw cucumbers. Regardless of salt concentration, the hardness of cucumber was increased as preservation was prolonged except the group preserved in 15% salt solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.743-748
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• 2002

Paecilomyces japonica and Cordyceps militaris were added to the materials for DongChungHaCho bread, and sensory and mechanical test were performed. Both control and 2% DongChungHaCho added group were acceptable in taste, mouthfeel and odor. Paecilomyces japonica added groups showed higher moisture and volume than control, and Cordyceps militaris stoups showed lower moisture and volume. DongChungHaCho added groups showed lower lightness than control.2% Paecilomyces japonim added group showed similar tendency to control, and it showed the best estimate especially in acceptance, moisture and volume. The optimal addition ratios of DongChungHaCho were evaluated by concentrations of 2% to 4% Paecilomyces japonim and of 2% Cordyceps militaris.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.252-257
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• 2013

In this study the automated technique TEMPO STA method, a new automated enumeration based on MPN method, was compared to the direct plate count method by testing various ready-to-eat compound food products. Artificially inoculated food samples with Staphylococcus aureus - Bibimbap, Bibimnaengmyeon, Mulnaengmyeon, Kimmaki, Salad, Japchae, and Sushi- were tested. Statistical analysis of the results showed above 99% in agreement between the two enumeration methods. Also, we monitored 466 various ready-to-eat compound food products samples. The measure uncertainties of the two methods is also familiar, while TEMPO STA automated method is simpler, less time-consuming, more effective and more stable.