• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.400-407
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• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Nutritional Sciences
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• v.6 no.4
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• pp.216-222
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• 2003

This study investigated the effects of feeding mulberry leaf extracts on lipid composition in rats fed high cholesterol diets. An initial 30-person sensory evaluation of preparations containing various concentrations of mulberry leaf extract showed that a preparation containing 9% mulberry leaf extracts was the most highly preferred. In addition, subsidiary materials of pine needle extracts and mugwort extracts were added to weaken the unpleasant smell of mulberry leaf extract A preparation containing 9% mulberry leaf extract with 3% mugwort extract and 7% pine needle extract was given highest preference scores by the 30-person panel. When comparing the functional ingredients contents of the various preparations of mulberry leaf extracts, such as GABA, DNJ and flavonoids, no significant differences were found as a result of adding subsidiary materials (pine needle and mugwort extracts). Sprague-Dawley male rats weighing l00$\pm$10g were randomly assigned to one normal diet group, and to four high cholesterol diet groups containing 1% cholesterol, to elucidate the functionality of the mulberry leaf extract The four high cholesterol diet groups were classified into: a mulberry leaf extract diet group free of subsidiary materials (EB group); a mulberry extract diet group with pine needle extracts (EP group); a mulberry leaf extract diet group with mugwort extracts (EM group); and a control group (HC group). The mulberry leaf extracts were provided as drinking water; the diet and water were fed ad libitum. Hepatic cholesterol and triglyceride levels were higher, by 279% to 475%, in the high cholesterol groups compared to the normal diet groups, but were significantly lower in the three groups supplied with mulberry leaf extracts, compared with the high cholesterol control. There were no changes in functionality of the mulberry leaf extract preparations due to the addition of subsidiary materials. In conclusion, preparations of mulberry leaf extracts were shown to improve lipid metabolism in rats fed a high cholesterol diet, by reducing hepatic and plasma triglyceride and cholesterol levels. Also human palatability of the mulberry leaf preparation was improved by adding subsidiary materials such as pine needle and mugwort extracts.

• Journal of the Korean Society of Costume
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• v.61 no.5
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• pp.1-20
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• 2011

As a follow-up of a study on design strategies to improve Korea's Korean coast guarduniforms, this study set out to propose Korean coast guard uniforms of a new concept that would meet the changing needs of the times and match the advanced technology and work environments. Three concepts of classical, nautical and techno chic were identified from the design strategies of the previous study. Using the results from a prototype show and preference survey, the investigator divided items into design, color, material, and detail and reflects demands for each of them. As a result, design was examined in four aspects of identity, acknowledgement, unity, and practicality and focused its improvement factors on design differentiated from other organizations' uniforms including ground police, segmentation of size system, adjustment of the length of upper garment to consider activity, and changes to the lines and silhouette to give out a modern image. As for color, the focus was placed on differentiated colors from other organizations' uniforms including ground police through dark blue and ocean color, change toward colors that reflect environmental characteristics, and unity in colors between the summer and winter uniform. As for material, the focus of improvement was put on elasticity, resistance against contamination, warmth retention, texture, wearing sensation, and functionality by taking into account convenience for field workers on coast guard vessels and branch offices who have much time in contact with ocean environments in order to make the materials high-grade. As for detail, structural details were added to give out a modern image such as changing the detail lines, efficiency of storage space, buttons, sleeve hems, ironing lines, and neck collars by taking into account environmental characteristics. The significance of the study lies in that it proposed a development model for large-scale uniform copy design by establishing copy design that secures functionality and is proper for an organization's social and cultural environment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.2
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.109-113
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• 2002

To develop a new traditional liquor by using chamomile, the condition of alcohol fermentation was investigated by the addition of 5%, 10%, 15% nuruk, and 20% chamomile into mash. The maximum amount of ethanol was produced when 20% chamomile and 15% nuruk were added to cooked rice and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 10 days. The acceptability and physiological functionalities of chamomile liquors with different concentrations $(1{\sim}20%)$ of chamomile were compared. The C-5 chamomile liquor which was prepared by adding 5% chamomile into mash showed the best acceptability in the sensory evaluation test and color test, and its fibrinolytic activity, tyrosinase inhibitory activity, and nitrite scavenging activity were good.

• Smart Structures and Systems
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• v.21 no.3
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• pp.359-371
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• 2018

Strong seismic events commonly cause large drift and deformation, and functionality failures in the superstructures. One way to prevent functionality failures is to design structures which are ductile and flexible through yielding when subjected to strong ground excitations. By developing forces that assist motion as "negative stiffness forces", yielding can be achieved. In this paper, we adopt the weakening and damping method to achieve a new approach to reduce all of the structural responses by further adjusting damping phase. A semi-active control system is adopted to perform the experiments. In this adaptation, negative stiffness forces through certain devices are used in weakening phase to reduce structural strength. Magneto-rheological (MR) dampers are then added to preserve stability of the structure. To adjust the voltage in MR dampers, an inverse model is employed in the control system to command MR dampers and generate the desired control forces, where a velocity control algorithm produces initial required control force. An extensive numerical study is conducted to evaluate proposed methodology by using the smart base-isolated benchmark building. Totally, nine control systems are examined to study proposed strategy. Based on the numerical results of seven earthquakes, the use of proposed strategy not only reduces base displacements, base accelerations and base shear but also leads to reduction of accelerations and inter story drifts of the superstructure. Numerical results shows that the usage of inverse model produces the desired regulated damping, thus improving the stability of the structure.

• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.259-265
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• 2011

Through the process of fermentation with Lactobacillus strains this study has evaluated the functionality of the traditional Korean medicine Bangpungtongsungsan after the addition of four other medicinal ingredients. In order to facilitate the growth of the Lactobacillus strains brown sugar was added to the herbal substances used. For both DPPH radical scavenging activities and SOD-like activities the medicinal mixture, when fermented through heterogeneous co-cultures, scored higher (at 77% and 42%, respectively) than when not fermented (at 31.7% and 36.3%, respectively). The co-cultured Korean medicine inhibited the growth of Bacillus subtilis PCI 219, Pseudomonas aeruginosa KCTC 2004, Staphylococcus aureus subsp. aureus KCTC 1916 and Propionibacterium acnes KCTC 3314. The inhibiting effects on ${\beta}$-hexosaminidase released from RBL-2H3 cells caused by the mixture, with and without fermentation, was seen to be similar (57% and 60%, respectively).

• The Research Journal of the Costume Culture
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• v.21 no.5
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• pp.755-764
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• 2013

This study intends to use the basic patterns in 3oz bodice and 2oz sleeve padded jackets made for women in their 20s to research the proper ease of 2oz bodice and 2oz sleeve, 4oz bodice and 3oz sleeve padded jackets. The study also proposes a method of designing padded jacket patterns according to padding thickness. The results of this study are as follows: The 2oz bodice and 2oz sleeve padded jackets had the following sizes. The front and back bust, waist, and hip circumferences were calculated as B/4+2.5cm and B/4+3cm, W/4+2.6+3.3(D)cm and W/4+1.5+2.6(D)cm, and H/4+2.8cm and H/4+3cm, respectively. The length of the jacket was 62.4cm, and the sleeve length was calculated as 63.4cm. For the 4oz bodice and 3oz sleeve padded jackets, the front and back bust, waist, and hip circumferences were calculated as B/4+4cm and B/4+4cm, W/4+4.1+3(D)cm and W/4+2.5+3.6(D)cm, and H/4+4.3cm and H/4+4cm, respectively. The length of the jacket was 63.2cm, and the sleeve length was calculated as 64.2cm. The results of this study showed that padded jackets with thicker padding need more ease. For jackets with stitches, the decreased lengths must be added in the pattern length. The 2oz bodice and 2oz sleeve, 4oz bodice and 3oz sleeve padded jackets all scored 4 points or higher in the movement functionality assessment, thus showing outstanding movement functionality.

• Food Science and Industry
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• v.52 no.1
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• pp.84-99
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• 2019

Dietary fiber is defined as soluble and insoluble polysaccharide consisted in the plant cell wall-associated fibers naturally occurring in fruits, vegetables, and cereal products, and of isolated fibers that are added to processed foods which are also artificially modified. There are so many difference types of dietary fibers as arabinoxylan, polydextrose chicory, oligosccharide. inulin, pectin, bran, cellulose, ${\beta}$-glucan, resistant starch and some seaweed polymers as alginate. Most of them provide many biological benefits in the intestine, as lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity and some of the gastrointestinal disease like as colon cancer. And also lowering cholesterol levels, improves glycemic and insulin sensitivity to non-diabetic and diabetic persons including immune system. Beside of many benefits, average consumers in developed and under developing countries take far less amounts of dietary fiber that international organization recommended. Adequate intake of dietary fiber is 14g/1,000kcal base using the energy guide line of 2,000kcal/day for women and 26,000 kcal/day for men, dietary intake is 28g/day of adult women and 36g/day for adult men. The mechanisms behind the reported effects of dietary fiber on metabolic health are not fully well established. It is suggested that changes in intestinal viscosity resulting mucus increasing, macro-nutrients absorption, rate of passage of large intestinal, production of short chain fatty acids by fermentation. Production of gut hormones and changes of microbiota in intestine. It is necessary to do more research in this field in the future and combined interdisciplinary works together.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.604-611
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• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.