• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.38-47
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• 2007

This study was carried out to develop a new application field and obtain the basic data of citrus peel as waste in Jeju island and traditional Hanji for producing functional Hanji. The results measuring physical and optical properties, water vapor permeance and antibacterial activity are as follows. It was revealed that apparent density go as down but bulk raise up in the structural view of Hanji with increasing of the addition various Korean citrus peel (citrus unshiu, cheonggyun and hanrabong peel, and citrus unshiu peel powder) percentages, and that the density of Hanji added citrus unshiu peel was higher, but bulk was lower in compared with Hanji added other kinds of peel. Those Hanji added citrus unshiu peel, cheonggyun peel, hanrabong peel and citrus unshiu powder were very great not only in the strength (breaking length, burst index, tear index and folding endurance) but also in water vapor permeant rate in comparison with Hanji. The pHs of Hanji were neutrality (7 to 8). The brightness of the Hanji added various citrus peel percentages was low in compared to Hanji, and the 40% addition of hanrabong peel was the lowest. When 40% hanrabong peel was added to Hanji, it was very yellow in the color degree. When cheonggyun peel was added to Hanji manufacture, water vapor permeant rate was highly effective. It is known that vacant space of intrafiber was reduced by image analysis of Hanji and the additions of peel of citrus unshiu, cheonggyun and hanrabong were distributed equally in the interior of Hanji. The antibacterial activity of Hanji added citrus unshiu peel is more than 98%. After all, it would be able to increase utilization of Hanji, extensively. Namely, production of high quality Hanji added functional materials is expected for new valuable industry of citrus peel and Hanji.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1988-1993
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• 2013

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

• Conservation Science in Museum
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• v.31
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• pp.1-20
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• 2024

The "Buseoksa Temple Gwaebul" (1684, K969) in the possession of the National Museum of Korea is a large Buddhist hanging scroll produced for outdoor rituals (gwaebul) at the eponymous temple. The painting demonstrates the most complex composition among the existing Buddhist hanging scrolls as it depicts the Shakyamuni Buddha in the lower middle, surrounded by the Vairocana Buddha, Medicine Buddha, and Amitabha Buddha. This study examines the characteristics of the background fabric and the production methods of the scroll from Buseoksa Temple and explores the characteristics of the coloring techniques by integrating the results of a non-destructive analysis to determine the materials used for coloring. The gwaebul comprises a total of 13 panels, with 11 panels arranged side by side and one panel each added to the top and bottom. The background fabric of the painting consist of semi-transparent silk tabby for the nine panels in the center, and silk tabby for the four panels surrounding the four sides. The coloring materials used to paint the scroll were analyzed using X-ray fluorescence, and were confirmed to be inorganic pigments of red, yellow, green, blue, and white. For some parts painted in yellow and blue, the colors were expressed by first applying light white pigment before adding organic pigments. In addition, ink was used for the black lines and gold leaf was used for the patterns of the Buddhist robes. X-ray irradiation enabled the determination of the location and technique of coloring according to each pigment color by highlighting the difference in brightness depending on the main component and the thickness of each pigment.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.459-465
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• 2005

It has been known that the mulberry leaf is effective in many diseases. Nowadays, the pharmacological effects on diabetes mellitus of mulberry leaves have been confirmed and they are used for many aspects. And Mulberry leaves are also hewn to be effective in the prevention of diabetics, because of their rich amino acids and fibers. From the results of sensory evaluation, the addition of up to $0.5\%$ MLP(mulberry leaf patty), to the chicken patties induced no significant differences in texture, appearance, and color until $0.5\%$ adding of MLP. However, chicken patties with added $0\%$, and $0.25\%$ added of MLP were shown have the highest acceptability, so these levels were thought to be the proper addition amounts of MLP to the chicken patty. Brightness(L) of these patties was the highest in the $0\%$ group as (55.63) and decreased with increasing adding amount of MLP level. Redness(a) was decreased with increasing adding amount of MLP and appeared as ueenish. Yellowness(b) was the lowest in the $0\%$ MLP addition group as (13.31) and increased with increasing MLP level. Hardness was the highest in the chicken patty with $0.25\%$ added MLP, and the lowest value in the chicken patty with $0.5\%$ added MLP. Cohesiveness was the highest in $0\%$ added MLP added chicken patty and springiness was the highest in $0.5\%$ added MLP added chicken patty. But not significantly. Also Brittleness was similar among the various chicken patties with no significantly difference. As for the composition of fatty acids in the chicken patties with added MLP, saturated fatty acids were decreased and unsaturated fatty acids were increased with increasing MLP Especially, the contents of essential fatty acids showed a largely increasing tendency in the chicken patties with added MLP Linoleic acid, linolenic acid, and arachidonic acid were increased to $9.38mg\%,\;0.65mg\%\;and\;1.28mg\%$, respectively in chicken patty with $1.0\%$ added MLP.

• Journal of Life Science
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• v.30 no.10
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• pp.860-866
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• 2020

This study examined the characteristics of eggs obtained from layer chickens reared with feed that included Tenebrio molitor larvae, which were in turn bred using feed that included dried food waste powder. The eggs showed a tendency to be slightly thinner in the treated groups, but the Haugh unit indicating freshness was higher in the treated groups than the control group, and the 5% larval-treated group showed the highest value. The color of the yolk tended toward higher redness, lower brightness, and lower yellowness in the 5%-treated group, which also showed similar crude fat and protein values to the control group; the 10%- and 15% larval-treated groups had lower crude fat and protein values, although the carbohydrate content was higher. Structural amino acids in the treated groups showed a higher ratio of non-essential amino acids to essential amino acids than the control. The polyphenol content, which is an index of antioxidants, was highest in the 5%-treated group, and it is thought that this may affect the storage and antioxidant properties of the eggs. Thus, when employed with a feed source to maintain high protein and high fat, T. molitor larvae may cause critical changes in the nutrient content of eggs and improve their freshness.

• Journal of Conservation Science
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• v.25 no.2
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• pp.161-169
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• 2009

The objective of this study was to investigate stability of Korean Paper(Hanji) which is being sold in the Korean markets according to aging treatment. In order to know the aging characteristics, the optical and mechanical properties of before and after wet and dry-heat aging treatment were examined. The optical and mechanical properties were shown higher reduction in the dry-heat aging treatment compared to the wet-heat aging treatment. The Soonji (pure mulberry Hanji) made from black mulberry bast pulp was shown a great reduction of the brightness and whiteness, and increase of the opacity in the aging treatment. On the other hand, in case of mechanical properties, the breaking length of Soonji made from white mulberry bast pulp was significantly higher than that of the others, and the tensile strength was shown drastic reduction in according to Soonji made from black mulberry bast pulp in the aging treatment. The burst strength of Soonji made from black and white mulberry bast pulp was shown the similar value in the wet-heat aging treatment. The folding endurance of Soonji made from white mulberry bast pulp was significantly higher than that of others before and after aging treatment. Consequently, Hanji was affected sensitive in the temperature compared to the humidity. Meanwhile, the density and color of the chinese ink was no significant changes before and after wet and dry-heat aging treatment.

• Journal of Conservation Science
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• v.36 no.5
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• pp.405-420
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• 2020

A convergence research was conducted on glass beads excavated at the ruins of Hapgang-ri, Sejong, using the archeology and conservation approach. The period of appearance of Jugu Towangmyo in the ruins of Hapgang-ri can be estimated to begin in the late 2^nd century; for Jugu Towangmyo No. 15, the period spans from the late 2^nd to early 3^rd century. Form, color, and manufacturing techniques of complete glass beads were examined, and the cross-sections and chemical composition of 16 samples were observed. Based on these analyses, the glass beads were divided into blue, purple, and red colors. The blue-colored beads could be further sub-divided based on their gloss and brightness; in contrast, the red-colored beads were highly uniform with regard to these parameters. Based on the stripe and bubble arrangement on the surface of the glass beads, their drawing technique was identified. Traces of heat treatment or polishing were observed at the ends of the beads. According to their chemical composition, the 16 samples were classified into 3 potash glass and 13 soda glass groups; in the latter, the properties of the stabilizers were divided according to the blue and red bead colors. The stabilizers of the red beads are unique in that they allow the distinction among beads excavated in other areas in South Korea owing to their compositional differences. Colorants in blue- and red-colored beads are cobalt (containing MnO), and copper and iron, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.625-631
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• 2017

This study was performed to examine the quality characteristics and antioxidant activity of curd yogurt with varying content (0.5-2% (w/w)) of lemon grass hot-water extract (LGHWE). The pH decreased with higher LGHWE content until 8 h, with the treated groups showing higher pH values than the control group after 12 h. The viscosity and the viable cell counts of the yogurt with 2% LGHWE were significantly lower than those of the control group during fermentation. Color values of LGHWE yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control. The DPPH radical scavenging activity and soluble content significantly increased with higher LGHWE content. Consumer acceptability score of yogurt with 0.5% LGHWE was ranked higher than that of other yogurts. Yogurt containing 0.5% LGHWE showed no differences in pH and titratable acidity compared to control after storage at $4^{\circ}C$ for 14 days.