• Applied Biological Chemistry
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• v.39 no.5
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• pp.384-388
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• 1996

This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at $50^{\circ}C,\;65^{\circ}C,\;and\;80^{\circ}C$. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at $80^{\circ}C$ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and ${\Delta}E$. The most effective pretreatment to inhibit browning of yam slices was immersion In the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.

• International Journal of Oral Biology
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• v.30 no.3
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• pp.91-98
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• 2005

Gamma-aminobutyric acid (GABA) is known as an inhibitory neurotransmitter in the neurons of the central nervous system. However, its detailed action mechanisms in the rostral gustatory zone of the nucleus tractus solitarius (rNTS) have not been established. The present study was aimed to investigate the distribution, role and action mechanisms of GABA in rNTS. Membrane potentials were recorded by whole cell recordings in isolated brain slices of the rat medulla. Superfusion of GABA resulted in a concentration-dependent reduction in input resistance in the neurons in rNTS. The change in input resistance ws accompanied by response to a depolarizing pulse were diminished by GABA. Superfusion of the slices with either $GABA_A$ agonist, muscimol, $GABA_B$ agonist, baclofen or $GABA_C$ agonist, TACA, decreased input resistance and reduced the nerve activity in association with membrane hyperpolarization. It is suggested that inhibitory signals playa role in sensory processing by the rNTS, in that GABA actions occur through activation of $GABA_A,\;GABA_B\;and\;GABA_C$ receptor. These results suggest that GABA has an inhibitory effect on the rNTS through an activation of $GABA_A,\;GABA_B\;and\;GABA_C$ receptors and that the GABAergic inhibition probably plays an important role in sensory processing by the rNTS.

• Journal of Broadcast Engineering
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• v.14 no.1
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• pp.59-69
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• 2009

A bi-directional symmetric prediction technique has been developed to improve coding efficiency of B-slice and to reduce the computational complexity required to estimate two motion vectors. On the contrary to the conventional bi-directional mode which encodes both forward and backward motion vectors, it only encodes a single forward motion vector, and the missing backward motion vector is derived in a symmetric way from the forward motion vector using temporal distance between forward/backward reference frames to and from the current B picture. Since the backward motion vector is derived from the forward motion vector, it can halve the computational complexity for motion estimation, and also reduces motion vector data to encode. This technique always derives the backward motion vector from the forward motion vector, however, there are cases when the forward motion vector is better to be derived from the backward motion vector especially in scene changes. In this paper, we generalize the idea of the symmetric coding with forward motion vector coding, and propose a new symmetric coding with backward motion vector coding and adaptive selection between the conventional symmetric mode and the proposed symmetric mode based on rate-distortion optimization.

• Food Science and Preservation
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• v.20 no.2
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• pp.284-288
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• 2013

Omija (Schizandra chinensis B.) slices were dehydrated with 20, 40, and 60% (w/w) red algae extract (RAE), and 40% of RAE was selected as the proper processing concentration considering the dehydration efficiency and cost of the dehydrating agent. The RAE-treated omija samples were compared with the hot-air dried samples in terms of the qualities such as the rehydration capacity and total phenolic contents. The rehydration ratios of the RAE-treated samples were greater than those of the hot-air dried samples by 31%. The total phenolic contents of the RAE-treated samples (1304.8 mg GAE/100 g) were higher than those of the hot-air dried samples (999.5 mg GAE/100 g). Therefore, omija slices can be dehydrated with RAE without quality loss.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.23 no.8
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• pp.1010-1013
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• 2012

This paper demonstrates the use of the convex optimization to localize the transverse magnetic $B_1^+$ field in regions of interest for recently proposed multi-sectioned alternating impedance coils and the traditional transmission line coil. An approach based on different axial slices to identical RF coils except upper stripline structure is investigated. Electromagnetic simulation results are compared for RF coils and discussed in detail at 7.0 T.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

• Journal of Microbiology and Biotechnology
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• v.34 no.3
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• pp.589-595
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• 2024

Latilactobacillus curvatus BYB3 (BYB3) is a species of lactic acid bacteria, formerly named Lactobacillus curvatus, which is isolated from kimchi. In this study, the effect of BYB3, Lactobacillus rhamnosus GG, and Lactobacillus acidophilus GP1B strain extracts at various concentrations was examined on B16F10, a mouse melanoma cell line. Cell viability was examined via MTT assay, and the results indicated that compared to the other two probiotics, BYB3 significantly decreased the total percentages of viable cells. The effects of BYB3 on cell migration and proliferation in B16F10 cells were evaluated using wound healing mobility and proliferation assays, respectively; the results indicated that BYB3 inhibits cell migration and proliferation in a concentration-dependent manner. Using human dermal fibroblast cells to investigate BYB3 extract in vivo had no effect on skin-related cells. Nonetheless, the BYB3 extract inhibited tumor growth in a mouse model, as demonstrated by liver slices. Therefore, this suggests that using BYB3 extract to inhibit melanoma may be a novel approach.

• Journal of Broadcast Engineering
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• v.17 no.4
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• pp.625-633
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• 2012

Extended Depth of Focus (EDF) algorithms for extracting three-dimensional (3D) information from a set of optical image slices are studied by many researches recently. Due to the limited depth of focus of the microscope, only a small portion of the image slices are in focus. Most of the EDF algorithms try to find the in-focus area to generate a single focused image and a 3D depth image. Inherent to most image processing algorithms, the EDF algorithms need parameters to be properly initialized to perform successfully. In this paper, we select three popular transform-based EDF algorithms which are each based on pyramid, wavelet transform, and complex wavelet transform, and study the performance of the algorithms according to the initialization of its parameters. The parameters we considered consist of the number of levels used in the transform, the selection of the lowest level image, the window size used in high frequency filter, the noise reduction method, etc. Through extended simulation, we find a good relationship between the initialization of the parameters and the properties of both the texture and 3D ground truth images. Typically, we find that a proper initialization of the parameters improve the algorithm performance 3dB ~ 19dB over a default initialization in recovering the 3D information.

• Food Science and Preservation
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• v.17 no.4
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• pp.507-512
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• 2010

The effects of pretreatment by freezing on juice expression and drying characteristics of Prunus mume fruit were investigated. Fresh fruit slices were frozen at $-20^{\circ}C$, thawed, and then either pressed (to yield juice) or dried. Fresh fruit slices were used as controls. Both juice yield and drying rate were higher when pre-frozen fruit was tested, compared to fresh fruit. The L and b color values were lower in the juice and dried powder of pre-frozen compared to fresh fruit. The a color value was higher in juice and powder prepared from pre-frozen fruit compared to fresh fruit. There was no significant difference in free sugar or organic acid content between juices and powders from pre-frozen and fresh fruit. None of soluble solid content, titratable acidity, or juice pH was affected by freezing pretreatment. The results suggest that such pretreatment may be useful to increase juice yield and drying rate. However, browning of juice and powder may be elevated.