• Culinary science and hospitality research
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• v.21 no.3
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• pp.104-115
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• 2015

This study investigated the quality of muffins prepared with various concentrations of mealworm. Samples of muffins were prepared with the addition of 0, 1, 2, 4, 6 and 8% mealworm powder to the flour of basic formulation. The weight of muffins decreased as the concentration of the mealworm powder increased. The height indices of muffins containing mealworm powder were higher than that of the control. The volume index of the MW2(2%) muffin was the highest. The pH of muffins containing mealworm powder was higher than that of the control, although moisture content lower. Lightness and yellowness decreased with an increase in the mealworm powder concentration, but redness increased. No significant difference in hardness was found from increased powder concentration. The total polyphenol content and antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins significantly increased as the concentration of the mealworm powder increased. Muffins containing 1~8% mealworm powder had acceptable sensory properties, such as flavor, taste, and overall acceptability. The results of this study suggest that mealworm powder is a good ingredient for consumer acceptability and functionality of muffins.

• Journal of Marine Bioscience and Biotechnology
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• v.11 no.2
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• pp.71-80
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• 2019

Previously, agar obtained from Gelidum sp. has a small molecular weight and has the disadvantage of inherent viscosity properties and poor functionality as a dietary fiber. In order to improve aforementioned disadvantages, agar having a fluidity that can be added to food at a higher concentration that a powder agar having a gelling property at low concertation was manufactured. In addition, the anti-inflammatory activity of agar hydrolysates was evaluated to confirm their potential as a functional material. As a result, agar hydrolysates significantly reduced NO levels secreted by LPS-activated macrophages and inhibited the expression of iNOS and COX-2, which are inflammatory mediators that regulates NO secretion in macrophages. Furthermore, in in vivo zebrafish embryos model results demonstrated significant reduction of LPS induced NO production after the treatment of agar hydrolysate hydrolyzed for 360 min. In addition, ROS production and cell death by stresses were also reduced in LPS-exposed embryos after the treatment of agar hydrolysis product hydrolyzed for 360 min. Taken together, agar hydrolysate hydrolyzed for 360 min can be easily added into food due to their fluidity and used as a food ingredient that inhibits inflammation due to their anti-inflammatory property.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.185-203
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• 2017

This research analyzed consumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to "Banchandeungsok", "Booinpilj", and "Chosunmoossangsinsikyorijebeob", sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as "Ganpyounchosunyorijebeob", "Ililhwalyongsinyoungyangyoribeob", "Chosun's cooking of the four seasons", "Halpaengyoungoo", "Chosunyorijebeob", and "Required reading for housewife", sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like "Chosunyorihak", "Chosunyoribeob", and "Woorieumsik", sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar's culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.28 no.3
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• pp.109-145
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• 2002

Council Directive 76/768/EEC forms the basis of the actual legislation of cosmetics in the European Union (EU). After a short introduction on the background and philosophy of this legislation, the key points will be discussed. In particular, attention will be given to the basic principles for safety and in this context the effects of the implementation of the 6th Amendment (Council Directive 93/35/EC) will be analysed. The major points for discussion will be: the safety requirements for cosmetics and the final responsibility for bringing these products on the EU market; the EU concept of safety of the finished product based on the safety of the individual ingredients; the existence of positive and negative lists of ingredients and the requirement for a European dossier for all finished products. Special attention will be given to the use of validated alternative methods and the consequences of the new proposal of a 7th Amendment. Finally, the safety evaluation as it is done by the SCCNFP (Scientific Committee on Cosmetics and Non-Food Products) in the case of an ingredient present on the positive lists and the evaluation done by a safety assessor in the case of a technical information file for a finished product, both will be discussed in detail.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.1
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• pp.1-13
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• 2012

In this review, the use of air bubbles in the pharmaceutical and cosmetic formulations was discussed. The foam bubbles show different characteristics depending on the foaming agents and foam generating devices. The foam bubbles are generated in the form of dispersion of gas bubbles in a solvent. The assessment of stability and rheological properties of bubbles are the starting point for the formulation to be used. Pharmaceutical and cosmetic uses of bubbles are substantially growing, and the foam formulations of drugs can be used for rectal, vaginal, and dermal symptoms. The foam formulation is used in hair mousse, makeup foundation, and sunscreen cosmetics in basic cosmetics. Recently, a lot of studies and patents have been filed in stabilization of active ingredients and delivery of the active ingredient in terms of foam formulations. In the future, foam formulations are expected to be used as novel cosmeceutical formulations.

• Herbal Formula Science
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• v.21 no.1
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• pp.16-35
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• 2013

Objectives : Proposed a formula analysis standard about the individual formula which is to be put in the specific discussions in order to increase the effect of formula education at the college of Korean medicine. Methods : Examined the ingredient combination analysis written in Agastache Powder to Rectify the Ki which was put in the 27kinds of formula science book published in both Korea and China. Results : Must analyze the formula according to the existing formula. The combination of the ingredients should be analyzed into herb pairs such as seven different combinations. The effect and disease for which medicine is efficacious, should be analyzed and tabulated by Agastache Powder to Rectify the Ki. The formula should be anlayzed and schematized by the sytem of Chief, Deputy, Assistant and Envoy. The basic formula should be analyzed and schematized by the combination of formula, adding and removing the ingredients. Analyzing Agastache Powder to Rectify the Ki into the system of Chief, Deputy, Assistant and Envoy shows the following: chief herb is Agastaches Herba; deputy herb is Perillae Folium and Angelicae dahuricae Radix; assistant herb is Pinelliae Rhizoma preparatum, Magnoliae officinalis Cortex, Citri reticulatae Pericarpium, Arecae Pericarpium, Platycodi Radix, Atractylodis macrocephalae Rhizoma, Poria, and envoy herb is Glycyrrhizae Radix preparata, Zingiberis Rhizoma recens, Jujubae Fructus. Conclusions : In conclusion, it is believed that the formula education at colleges of Korean medicine would be effectively achieved if it is processed according to the standardized formula analysis and its rule about individual formula that is to be decided.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.429-439
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• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

• Journal of Environmental Science International
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• v.19 no.3
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• pp.379-387
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• 2010

Sediments of Little Scioto (LS) River in Ohio was contaminated by poor disposal of creosote from Baker Wood Creosoting Facility. Among the primary compounds of creosote, Polycyclic Aromatic Hydrocarbons (PAHs) are the most common ingredient PAHs are known for toxic, carcinogenic and mutagenic compounds. There are many difficulties to remove the PAHs in nature environment because their characteristics are having a less water-solubility, volatile and low mobility properties as increasing the molecular weight. The generation of hydroxyl radicals (${\cdot}OH$) and hydrogen peroxide ($H_2O_2$) forms as well as high temperature (5000 K) and pressure (1000 atm) by a physico-chemical effects of ultrasound during a cavitation collapse can promote the degradation and desorption of PAHs in sediment And it can also produces shock wave and microjets which are able to change the size and surface of particle in solid-liquid system as one of physical effects. Therefore, we explored to understand the role of particle size, the effect of elimination for PAHs concentration by ultrasound and optimize the conditions for ultrasonic treatment. The condition of various size of particles (> $150{\mu}m$, < $150{\mu}m$) and solid-liquid ratio (12.5g/L, 25g/L) for the treatment was considered and ultrasonic power (430 W/L) with liquid - hexane extraction and microwave extraction method were applied after ultrasound treatment.

• Herbal Formula Science
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• v.12 no.1
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• pp.105-121
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• 2004

This report describes the studies as follows through the research into the data of Fructus Forsythiae main blended prescriptions from Dongeuybogam. Through investigation on prescriptions from Dongeuybogam with Fructus Forsythiae as an ingredient, the following conclusions were reached. 1. All kinds of infection in a boil and the malignant tumor recorded the largest number of clinical frequency of the prescriptions in therapeutic use when Fructus Forsythiae was taken as a principle medicine. 2. The prescriptions are compounded with Fructus Forsythiae as a principle medicine can apply to eye disease, nose and ear disease, throat disease, trauma, the malignant tumor, skin disease, dental disease and heat pathogenic disease. 3. Various pathogenic factors such as wind-heat, heat, fire, wind, qi, poison, cold are put to practical use. 4. The dosage of Fructus Forsythiae is 2bun(about 0.75 gram) to 3jeon(about 11.25 gram), however 1joen(about 3.75 gram) has been taken the most for clinical application. 5. With examination the formulae of presciptions containing Fructus Forsythiae, I found the basic prescriptions as well as the medicines are in conjunction with Fructus Forsythiae and the theoretic grounds of formula in combining Fructus Forsythiae as a group of medicine for prescription through this research.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.4
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• pp.79-88
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• 2005

The wastes generated in farming or fishing villages are mostly those of high moisture content or those once used for farming or fishing work, which require a complex process even for disposing of them alone, and moreover they have been recognized to cause a secondary side effects. The study thus is intended to conduct the basic character analysis and incineration test so as to develop the thermal decomposition furnace which will be optimal in disposing of the wastes generated from urban area that mostly have a high thermal energy or require a complex treatment process. And the subject included in the study, in addition, is to design and develop the furnace aimed at reducing the harmful ingredient as well as recycling the heat generated in the course of incineration.