• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Korean Journal of Radiology
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• v.25 no.6
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• pp.575-588
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• 2024

Objective: Differentiating intracranial aneurysms from normal variants using CT angiography (CTA) or MR angiography (MRA) poses significant challenges. This study aimed to evaluate the efficacy of proton-density MRA (PD-MRA) compared to high-resolution time-of-flight MRA (HR-MRA) in diagnosing aneurysms among patients with indeterminate findings on conventional CTA or MRA. Materials and Methods: In this retrospective analysis, we included patients who underwent both PD-MRA and HR-MRA from August 2020 to July 2022 to assess lesions deemed indeterminate on prior conventional CTA or MRA examinations. Three experienced neuroradiologists independently reviewed the lesions using HR-MRA and PD-MRA with reconstructed voxel sizes of 0.25³ mm³ or 0.2³ mm³, respectively. A neurointerventionist established the gold standard with digital subtraction angiography. We compared the performance of HR-MRA, PD-MRA (0.25³-mm³ voxel), and PD-MRA (0.2³-mm³ voxel) in diagnosing aneurysms, both per lesion and per patient. The Fleiss kappa statistic was used to calculate inter-reader agreement. Results: The study involved 109 patients (average age 57.4 ± 11.0 years; male:female ratio, 11:98) with 141 indeterminate lesions. Of these, 78 lesions (55.3%) in 69 patients were confirmed as aneurysms by the reference standard. PD-MRA (0.25³-mm³ voxel) exhibited significantly higher per-lesion diagnostic performance compared to HR-MRA across all three readers: sensitivity ranged from 87.2%-91.0% versus 66.7%-70.5%; specificity from 93.7%-96.8% versus 58.7%-68.3%; and accuracy from 90.8%-92.9% versus 63.8%-69.5% (P ≤ 0.003). Furthermore, PD-MRA (0.25³-mm³ voxel) demonstrated significantly superior per-patient specificity and accuracy compared to HR-MRA across all evaluators (P ≤ 0.013). The diagnostic accuracy of PD-MRA (0.2³-mm³ voxel) surpassed that of HR-MRA and was comparable to PD-MRA (0.25³-mm³ voxel). The kappa values for inter-reader agreements were significantly higher in PD-MRA (0.820-0.938) than in HR-MRA (0.447-0.510). Conclusion: PD-MRA outperformed HR-MRA in diagnostic accuracy and demonstrated almost perfect inter-reader consistency in identifying intracranial aneurysms among patients with lesions initially indeterminate on CTA or MRA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.977-985
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• 2002

In order to improve the quality of traditional kochujang, submaterials like sea tangle and chitosan were added to kochujang and their effects on microbial characteristics, enzyme activities and physicochemical characteristics were investigated for 24 weeks of fermentation. The activities of $\alpha$,$\beta$-amylase in kochujmg were higher in sea tangle added at 2% level and chitosan added at 0.1% level. However, acidic protease activity decreased as the ratio of submaterials increased. Viable cells of yeasts in the kochujang increased rapidly for 4~8 weeks of fermentation, and bacterial counts decreased in submaterials added groups. Moisture contents of kochujang increased until 12 weeks of fermentation, but water activity decreased. As the ratio of sea tangle increased, water activity decreased. Consistency of kochujang increased after middle of fermentation, and they increased remarkably by addition of sea tangle. The degree of increase in total color difference ($\Delta$E) of sea tangle added group was lowest. The titratable acidity of kochujang decreased after 4 weeks, and they changed a little by addition of chitosan. Amino nitrogen contents of kochujang increased as mixing ratio of submaterials increased in the late period of aging. Ammonia nitrogen contents was lower in chitosan added kochujang at 24 week of fermentation. Reducing sugar contents of kochujang increased rapidly for 4~8 weeks of fermentation, and they increased as the ratio of chitosan increased. Ethanol contents of kochujang increased until 12~16 weeks of fermentation, with lower values in sea tangle added group. After 24 weeks of fermentation, the result of sensory evaluation showed that 0.1% chitosan added kochujang were more acceptable than sea tangle added kochujang in the taste, color and overall acceptability.all acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1991-1998
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• 2020

Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale" (PS). Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4℃, and then analyzed for chemical composition, FA profile, and sensory properties. Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability. Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

• Journal of Korean Neurosurgical Society
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• v.49 no.3
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• pp.147-152
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• 2011

Objective : The aim of this study was to evaluate the reliability and validity of the Pediatric Functional Assessment of Cancer Therapy Questionnaire Brain Tumor Survivor (version 2.0) Aged 13 years and older (Parent Form) (pedsFACT-BrS parent of adolescent). Methods : The pedsFACT-BrS parent of adolescent was translated and cross-culturally adapted into Korean, following standard Functional Assessment of Chronic Illness Therapy (FACIT) methodology. The psychometric properties of the pedsFACT-BrS parent of adolescent were evaluated in 170 brain tumor patient's mothers (mean age=43.38 years). Pretesting was performed in 30 mothers, and the results indicated good symptom coverage and overall comprehensibility. The participants also completed the Child Health Questionnaire Parent Form 50 (CHQ-PF-50), Neuroticism in Eysenck Personality Questionnaire, and Karnofsky score. Results : In validating the pedsFACT-BrS parent of adolescent, we found high internal consistency, with Cronbach's ${\alpha}$ coefficients ranging from 0.76 to 0.94. The assessment of test-retest reliability using intraclass correlation coefficient revealed satisfactory values with ICCs ranging from 0.84 to 0.93. The pedsFACT-BrS for parent of adolescent also demonstrated good convergent and divergent validities when correlated with the Child Health Questionnaire Parent Form 50 (CHQ-PF-50) and the Neuroticism in Eysenck Personality Questionnaire. The pedsFACT-BrS parent of adolescent showed good clinical validity, and effectively differentiated between clinically distinct patient groups according to the type of treatment, tumor location, shunt, and Karnofsky score of parent proxy report. Conclusion : We confirmed that this reliable and valid instrument can be used to properly evaluate the quality of life of Korean adolescent brain tumor patients by their parents' proxy report.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.898-905
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• 2017

Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at $4^{\circ}C$ for 7 d, and its quality parameters were investigated. Addition of ERP decreased the $L^*$-value and increased the $a^*$- and $b^*$-values of enhanced pork loins compared to those of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.

• The Journal of Advanced Prosthodontics
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• v.14 no.4
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• pp.203-211
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• 2022

PURPOSE. The aim of this study was to introduce rating criteria to evaluate student performance in a newly developed, digital wax-up preclinical program for computer-aided design (CAD) of full-coverage crowns and preliminarily investigate the reliability and internal consistency of the rating system. MATERIALS AND METHODS. This study, conducted in 2017, enrolled 47 fifth-year dental students of Okayama University Dental School. Digital wax-up training included a fundamental practice using computer graphics (CG), multipurpose CAD software programs, and an advanced practice to execute a digital wax-up of the right mandibular second molar (#47). Each student's digital wax-up work (stereolithography data) was evaluated by two instructors using seven qualitative criteria. The total qualitative score (0-90) of the criteria was calculated. The total volumetric discrepancy between each student's digital wax-up work and a reference prepared by an instructor was automatically measured by the CAD software. The inter-rater reliability of each criterion was analyzed using a weighted kappa index. The relationship between the total volume discrepancy and the total qualitative score was analyzed using Spearman's correlation. RESULTS. The weighted kappa values for the seven qualitative criteria ranged from 0.62 - 0.93. The total qualitative score and the total volumetric discrepancy were negatively correlated (ρ = -0.27, P = .09, respectively); however, this was not statistically significant. CONCLUSION. The established qualitative criteria to evaluate students' work showed sufficiently high inter-rater reliability; however, the digitally measured volumetric discrepancy could not sufficiently predict the total qualitative score.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1174-1181
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• 2003

A part of Aspergillus oryzae koji was replaced with Bacillus sp. koji to improve the quality of kochujang, and the resulting effects on enzyme activities, microbial characteristics, and physicochemical properties were investigated during fermentation. The activity of amylase was higher in the kochujang prepared with Asp. oryzae koji. The activity of protease increased as the ratio of Bacillus. sp. koji increased. Viable cell counts of yeast and bacteria of the kochujang increased with increasing ratio of Bacillus sp. koji. The Hunter a-values of the Bacillus sp. koji kochujang were higher, and the degree of increase in the total color difference $({\Delta}\;E)$ was lower in the Bacillus sp. koji group. Consistency and water activity of the kochujang prepared with Bacillus sp. koji was higher, and the pH and titratable acidity of the kochujang also changed slightly. As the ratio of Asp. oryzae koji increased, sugar content decreased. However, the ethanol content of the kochujang did not significantly change. Amino nitrogen content of the kochujang increased, while ammonia nitrogen content decreased as the ratio of Bacillus sp. koji increased. After 12 weeks of fermentation, the result of sensory evaluation showed that C kochujang (75% of Asp. oryzae koji replaced by Bacillus sp.) was more acceptable (p<0.05) than the other groups in taste, color, flavor, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.81-88
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• 1987

Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at $25^{\circ}C-60^{\circ}C$. Shear rates ranged from $0.1965\;sec^{-1}$ to $1.9650\;sec^{-1}$ and solid content ranged from 47% to 56%. Rehydrated suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang exhibited pseudoplastic behaviors with yield stress and presented thixotropic properties which followed the second-order kinetic behavior proposed by Tiu. Suspensions of Kochujang powders exhibited considerably higher decaying rates than raw Kochujang. The dependency of the equilibrium structure parameter on the shear rate was weak, and there were no significant differences among the values of structure parameters of three samples. The temperature dependency of the apparent viscosity of Kochujang suspension was fully expressed by Arrhenius equation and activation energies of suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang were 2.21, 2.18, and 2.32 Kcal/g.mole respectively. Consistency indices of three samples increased with solid content and decreased with temperature. Flow behavior indices of three samples showed no considerable dependency on the temperature and solid content. There were no significant differences in the rheological properties between two Kochujang powders.

• Korean Journal of Remote Sensing
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• v.40 no.4
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• pp.319-341
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• 2024

The utilization of multispectral imaging systems (MIS) in remote sensing has become crucial for large-scale agricultural operations, particularly for diagnosing plant health, monitoring crop growth, and estimating plant phenotypic traits through vegetation indices (VIs). However, environmental factors can significantly affect the accuracy of multispectral reflectance data, leading to potential errors in VIs and crop status assessments. This paper reviewed the complex interactions between environmental conditions and multispectral sensors emphasizing the importance of accounting for these factors to enhance the reliability of reflectance data in agricultural applications.An overview of the fundamentals of multispectral sensors and the operational principles behind vegetation index (VI) computation was reviewed. The review highlights the impact of environmental conditions, particularly solar zenith angle (SZA), on reflectance data quality. Higher SZA values increase cloud optical thickness and droplet concentration by 40-70%, affecting reflectance in the red (-0.01 to 0.02) and near-infrared (NIR) bands (-0.03 to 0.06), crucial for VI accuracy. An SZA of 45° is optimal for data collection, while atmospheric conditions, such as water vapor and aerosols, greatly influence reflectance data, affecting forest biomass estimates and agricultural assessments. During the COVID-19 lockdown,reduced atmospheric interference improved the accuracy of satellite image reflectance consistency. The NIR/Red edge ratio and water index emerged as the most stable indices, providing consistent measurements across different lighting conditions. Additionally, a simulated environment demonstrated that MIS surface reflectance can vary 10-20% with changes in aerosol optical thickness, 15-30% with water vapor levels, and up to 25% in NIR reflectance due to high wind speeds. Seasonal factors like temperature and humidity can cause up to a 15% change, highlighting the complexity of environmental impacts on remote sensing data. This review indicated the importance of precisely managing environmental factors to maintain the integrity of VIs calculations. Explaining the relationship between environmental variables and multispectral sensors offers valuable insights for optimizing the accuracy and reliability of remote sensing data in various agricultural applications.