• 한국식품영양과학회지
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• 제35권6호
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• pp.721-728
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• 2006

본 연구에서는 시중에 유통되는 일반 '아이스크림' 22개 제품과 프리미엄 '아이스크림' 10개 제품, '아이스밀크' 22개 제품, '샤베트' 4개 제품, '비유지방 아이스크림' 11개 제품과 '빙과류'인 '비유제품 아이스크림' 5개 제품을 수집하여, 이들 아이스크림 제품류에서 추출한 지방의 조지방 함량과 지방산조성을 분석하였다. 일반 '아이스크림', 프리미엄 '아이스크림', '아이스밀크'에는 지방이 각각 $5{\sim}11%,\;13{\sim}17%,\;2{\sim}10%$ 함유되어 있었다. '샤베트', '비유지방 아이스크림', '비유제품 아이스크림'에는 지방이 각각 $2{\sim}7%,\;4{\sim}11%,\;1{\sim}2%$함유되어 있었다. 일반 '아이스크림' 22개 제품 중 14개 제품, 프리미엄 '아이스크림' 10개 모든 제품, '아이스밀크' 22개 제품 중 11개 제품에서 분리한 지방에는 포화지방산이 $63{\sim}75%$, 트랜스지방산이 $2{\sim}5%$ 함유되어 있었는데, 이는 우유나 버터에 있는 지방과 유사한 조성이었다. 그러나 일반 '아이스크림' 8개 제품과 '아이스밀크' 11개 제품에서 추출한 지방에는 lauric acid가 각각 $11{\sim}28%$와 $11{\sim}34%$ 함유되어 있었는데, 이는 우유나 버터의 지방을 조성하고 있는 lauric acid 함량보다 3배 이상 높은 값으로서 유지방만을 지방원료로 사용하였다고 보기는 어렵다. 이들 19개 제품 중에서 5개 제품에서만 유지방 이외에 '야자유'나 '정제가공유지'를 사용하였다고 표시하였다. '샤베트', '비유지방 아이스크림', '비유제품 아이스크림'에서 분리한 지방에는 포화지방산이 각각 $81{\sim}92%,\;76{\sim}99%,\;84{\sim}99%$ 함유되어 있었으며, lauric acid가 각각 $33{\sim}34%,\;17{\sim}45%,\;27{\sim}46%$로써 가장 많은 부분을 차지하고 있었다.

• 한국농공학회지
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• 제44권3호
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• pp.146-156
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• 2002

The objective of this study was to develop a modified CREAMS model for paddy field conditions. The model simulates daily balance of water and nutrient from irrigated paddies using meteorological, irrigation, and agricultural management data. The model simulates daily evapotranspiration of paddy using Penman equation and determines daily flooding depth changes. Total nitrogen and phosphorus concentrations within flooding water, surface runoff, and leaching water from a paddy field also can be simulated. Parameters of the model were calibrated using observed data of the Agricultural Experiment Station of the Seoul National University in Suwon Korea. The model was applied for the irrigation period of paddy field in Gicheon area when 1,234 mm annual rainfall was occurred. The simulated losses of the total nitrogen and total phosphorous were 11.27 kg/ha and 0.98 kg/ha, respectively. There was a good agreement between observed and simulated data. It was found that CREAMS-PADDY model was capable of predicting runoff and nutrient losses from irrigated paddy fields.

• Journal of Pharmaceutical Investigation
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• 제35권3호
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• pp.165-171
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• 2005

Itraconazole is a triazole antifungal agent to inhibit most fungal pathogens. However, it is difficult for itraconazloe to be delivered by topical system due to its poor aqueous solubility. First, niosomes containing drug were prepared with span 60, cholesterol. tocopherol and poloxamer 407 as vesicle forming agents in an effort to increase solubility of itraconazole. And then prepared niosomes were dispersed in O/W creams (containing xanthan gum, glycerin, vaseline, glyceryl monostearate and $Cerix^{\circledR}-5$) or gels (containing xanthan gum and poloxamer 407). Both creams and gels were evaluated with respect to their rheological properties, in vitro permeation through excised skin of hairless mouse. Creams or gels containing niosome showed pseudoplastic flow and hysteresis loop. For both creams and gels, viscosity was increased with increasing the content of glycerine or vaseline and the content of gel forming polymer, respectively. In creams, the permeability of drug to skin was decreased with increasing the viscosity of cream. The permeability of drug was affected by pH as well as viscosity of gel. In vitro permeation test results demonstrated that cream formulations showed better permeability than gels. In conclusion, these results suggest that creams formulation containing niosome can be useful for the topical delivery of intraconazole.

• Journal of the korean society of oceanography
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• 제31권4호
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• pp.155-163
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• 1996

CREAMS (Circulation Research of the East Asian Marginal Seas) is an international research program, which began in 1993 in order to understand the water mass structure and circulation in the East Sea. Since the beginning of CREAMS, there have been four cruises in the summer and two in the winter, covering most parts of the East Sea for the first time in more than 60 years since the historical survey reported by Uda (1934). CREAMS investigations have provided many new insights into the various aspects of oceanographic problems in the East Sea such as water masses, deep sea currents and circulation, eddies, particle fluxes and so on. In this paper, we briefly review understandings before CREAMS and summarize initial new findings from CREAMS expeditions in terms of water masses and currents.

• Journal of Pharmaceutical Investigation
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• 제33권4호
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• pp.293-298
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• 2003

This study was attempted to develop the physicochemical ad morphological stability test methods for the cream and lotion formulations among the cosmetic foundations and to provide the guidance for the stability methods with respect to basic emulsions and creams. With these developed stability test methods, we can evaluate the expired date or life time of the available basic cosmetics, especially basic lotions ad creams. Also, the stability test methods established in this study can be used as a guideline to test physical and morphological stability of cosmetics in the future. Thus, we selected two types of basic cosmetics such as lotions and creams made by four different cosmetic companies ad applied them to the stability test methods depending on the temperature changes such as temperature cycling and freezing-thawing cycling test. After the temperature changes, the conductivity, turbidity, particle size, creaming ratio and pH changes of the creams and lotions were evaluated and morphological changes such as crystal formation, odor, color and feeling of the creams and lotions were also tested. As the results of the stability tests, all the tested creams and lotions except for one lotion were stable. Therefore, it may be concluded that these short-term accelerated stability tests as physical stability test depending on the temperature change study were suitable for the stability testing methods for the basic cosmetics and may be useful for the establishment of the guideline for the stability test of cosmetics.

• 한국축산식품학회지
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• 제42권5호
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• 한국축산식품학회지
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• 제43권3호
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• pp.540-551
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• 2023

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (η_a,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• 한국농공학회논문집
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• 제60권6호
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• pp.1-12
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• 2018

The objectives of this study were to develop a system linking hydrologic and water quality models considering the mechanisms of agricultural reservoir and paddy cultivation and to evaluate whether the developed system simulates hydrologic and water quality processes better than a hydrologic model that do not consider the mechanisms. The system consisted of Hydrological Simulation Program-Fortran (HSPF) as a watershed model, Module-based hydrologic Analysis System for Agricultural watersheds (MASA) as reservoir water balance model, and Chemical, Runoff and Erosion from Agricultural Management System-Paddy (CREAMS-PADDY) as a hydrologic and water quality model for paddy fields. This study carried out on the Seolseong-Cheon watershed in Icheon, and the water level and water quality had been monitored for two years at the outlet of the watershed. According to the results of this study, the performance of the simulation using HSPF-MASA-CREAMS-PADDY system was better than others, but they did not show a statistically significant difference. This seemed to be due to the uncertainty of the farming data and the water quality data of the reservoir. Therefore, if accurate input data for the system is obtained, HSPF-MASA-CREAMS-PADDY system could be used to model an agricultural watershed to obtain more realistic results. The results of this study could be utilized to the modeling of agricultural watersheds in Korea where paddy rice cultivation is dominant.

• The Korean Journal of Physiology and Pharmacology
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• 제25권6호
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• pp.497-506
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• 2021

Besides using for hair removal, depilatory agents have been considered to be used as a penetration enhancer for transepidermal drug delivery. To examine the effect in hair follicles (HFs), two commercially available depilatory creams were tested on the dorsal skin of mice to monitor the effect deep into the skin structure. Fifteen male BALB/c mice were used in this study. Depilatory creams were applied to the dorsal skin of the same animal using shaved and untouched treatments as controls to minimize individual differences. Skin samples were collected at three days, one week and two weeks (n = 5 for each) after the treatment, and subjected for hematoxylin-eosin staining, and immunohistochemical analysis for proinflammatory cytokines. The morphological examination showed an increase in the thickness of epidermal layer of the depilatory cream-treated skin at early time points and in the subcutis at two weeks. Depilatory cream promoted entry of anagen phase and increased the number of hair follicles in the subcutis at one and two weeks. Immunohistochemistry showed elevated percentages of dermal fibroblasts expressing interleukin-6, tumor necrosis factor-α, and tumor necrosis factor-β. Shaving process increased the thickness of epidermis and dermis as depilatory creams did, but did neither induce the expression of proinflammatory cytokines in the dermal fibroblasts nor the number of HFs. The results suggested that the commercially available depilatory creams caused a transient minor inflammatory response of the skin and increased the levels of cytokines that might subsequently affect hair growth.