• Journal of Environmental Science International
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• v.22 no.4
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• pp.397-406
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• 2013

With the methodology of AHP, this paper focuses on communication activities and their constituents in city parks, selecting 11 constituents, natural or artificial, and establishes an evaluation model on the basis of the analysis of the characteristics of tourists' communication activities in order to obtain the weight and order of importance of the constituents of communication activities space. First-grade indicators influence weight and the order of the constituents of communication activities space are: artificial constituents (0.6614) > natural constituents (0.3386). The weight and order of five secondary indicators attached to natural constituents: private space (0.1538) > shade tree (0.0955) > gentle slope mound (0.0474) > beautiful waterscape (0.0270) > sunshine lawn (0.0149); the weight and order of six secondary indicators attached to artificial constituents: field boundary (0.2865) > Leisure chairs (0.1843) > resting areas (0.0795) > appropriate square (0.0533) > tree-lined road (0.0352) > landscape sketch (0.0227).Using modern decision analysis methodology to research the relationship of environment constituent elements has great theoretical and practical significance for the scientific design and construction of suitable environment for human needs.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.406-407
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• 2011

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.154-155
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• 2008

• Journal of Microbiology and Biotechnology
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• v.16 no.7
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• pp.1132-1138
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• 2006

Three types of xylanases (EC 3.2.1.8) were detected in the strain Aspergillus niger A-25, one of which, designated as XynIII, also displayed ${\beta}-(l,3-1,4)-glucanase$ (EC 3.2.1.73) activity, as determined by a zymogram analysis. XynIII was purified by ultrafiltration and ion-exchange chromatography methods. Its apparent molecular weight was about 27.9 kDa, as estimated by SDS-PAGE. The purified XynIII could hydrolyze birchwood xylan, oat spelt xylan, lichenin, and barley ${\beta}-glucan$, but not CMC, avicel cellulose, or soluble starch under the assay conditions in this study. The xylanase and ${\beta}-(l,3-1,4)-glucanase$ activities of XynIII both had a similar optimal pH and pH stability, as well as a similar optimal temperature and temperature stability. Moreover, the effects of metal ions on the two enzymatic activities were also similar. The overall hydrolytic rates of XynIII in different mixtures of xylan and lichenin coincided with those calculated using the Michaelis-Menten model when assuming the two substrates were competing for the same active site in the enzyme. Accordingly, the results indicated that XynIII is a novel bifunctional enzyme and its xylanase and ${\beta}-(l,3-1,4)-glucanase$ activities are catalyzed by the same active center.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.962-970
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• 2014

This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity, ${\alpha}$-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as ${\alpha}$-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.339-346
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• 2020

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.107-107
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• 2019

Millets are provided considerable amounts of nutrients and gluten-free cereal products and their rich non-nutritional compounds having proven health benefits, especially phenolic compounds. The aim of present investigation was to determine phenolic composition and antioxidant and SOD activity of three different millet of genetic resources namely, foxtail, proso and finger millet. Phenolic compounds were extracted from dehulled grain of genetic resources using methanol and examined for their total phenolic content (TPC), antioxidant activities and superoxide dismutase (SOD)-like activity. The TPC range of hog millet, finger millet and finger millet range from 3.3 to 25.1, 11.1 to 29.0 and 3.8 to 94.3 gallic acid equivalent (GAE)mg/g, respectively. Most of TCP content in dehulled millet grains was distributed from 10 to 20 gallic acid equivalent (GAE)/g, but two accessions of finger millet (IT235690 and 235689) were showed over than 90. The antioxidant activities were measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. Finger millet and hog millet showed 26.4% and 26.7% in the mean of DPPH scavenging activity percentage, but foxtail millet was 13%. The finger millet showed the higher value than hog and foxtail millet in superoxide dismutase (SOD)-like activity. Particularly, two accessions of finger millet (IT235690 and 235689) showed the highest phenolic content and antioxidant activities among the used millet genetic resources and will be primary resources for finger millet breeding to develop the appropriate breeding strategies.

• Journal of Agricultural Extension & Community Development
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• v.13 no.1
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• pp.69-83
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• 2006

This study aims to develop useful programs, which would promote the economic activities of rural elderly and their living standard as the silver population is growing in the society, to present the direction of policy related to the elderly for governmental agencies, and make it available as data that can be accessed by civil servants, in charge of elderly-related matters and currently serving at city office and municipal and county agricultural technique center, so that they can provide education to the elderly. For this, first, the economic condition of the rural elderly and their requirements have to be diagnosed. Second, we developed a program that specially aimed at improving their economic activities. To develop of program, a survey questionnaire was administered with the 881 elderly over 60 years old who live in 110 rural villages. Face to face interview was carried out by professional interviewer. The result was once posted in the 2nd issue of volume 14th of this journal in 2004 with the title of "Study of the rural elderly's activities and needs of economics." Based on such result of study, we developed the program to provide jobs to the rural elderly that are suitable for them. 2 types programs, which differ from each other depending on the subject of implementing the welfare of the elderly, were developed: first, "program to create jobs for rural elderly at the policy supporting level, which requires the government to drive forward, and second, 'program to provide education to rural elderly at the social level' to foster them as competent human resources."

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2005.04a
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• pp.73-73
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• 2005

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.893-901
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• 2015

This study investigated the effects of thawing conditions on physiological activities and quality of peeled garlic. Peeled frozen garlic was analyzed after thawing at low temperature ($4^{\circ}C$), room temperature ($20^{\circ}C$), tap water ($20^{\circ}C$), radio frequency of 27.12 MHz, and 2.45 GHz in a microwave. As a result, the time required to thaw garlic to $0^{\circ}C$ by various thawing methods was shortest at2.45 GHz in a microwave, followed by $20^{\circ}C$ tap water, radio frequency of 27.12 MHz, $20^{\circ}C$, and $4^{\circ}C$. Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating. The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing. Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods. Antioxidant activities were determined for DPPH radical scavenging ability, SOD-like activity, and reducing power. Total phenolic compounds and flavonoids in garlic extract were measured as $3.222{\pm}0.214{\mu}g$ GAE/g and $0.149{\pm}0.03{\mu}g$ QE/g, respectively. The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing ($1.90{\pm}0.02{\mu}g$ GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions. The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing. These results indicate that physiological activities were not improved by radio-frequency thawing; however, thawing time and maintain hardness were reduced compared with conventional thawing methods.