• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.209-215
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• 2007

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.766-772
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• 2023

This study was conducted to compare the nutritional properties of cookies made with Israeli carp Cyprinus carpio (C-IC) to those made without Israeli carp (control). The proximate composition of C-IC per 100 g was 4.1 g moisture, 9.7 g protein, 29.2 g lipid, 1.4 g ash, and 55.6 g carbohydrates. Moisture, protein and ash contents were significantly higher and the carbohydrate content was significantly lower (P<0.05) in C-IC than control, but there was no difference in lipid content (P>0.05). The total amino acid content of C-IC per 100 g was 9.46 g and the major amino acid was glutamic acid (2.49 g). The mineral contents of C-IC per 100 g were 216.6 mg calcium, 193.2 mg phosphorus, 170.9 mg potassium, and 18.2 mg magnesium, which were all significantly higher than the contents of the control (P<0.05). The major fatty acids of C-IC were 16:0, 18:1n-9, and 18:2n-6. The digestibility of C-IC in the small intestine was 51.3%, which was higher than the digestibility of the control. These results suggest that C-IC have better nutritional properties than the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.9-14
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• 1979

The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth. In this paper I picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies. The average results by experimentation on the nutritive ingredients and the standard quality was as follows; A. Nutritve ingredients; 1) Water content a) Domestic 68.3% b) Foreign 69.1% 2) Protein content a) Domestic 2.2 g b) Foreign 2.1 g 3) Fat content a) Domestic 0.1 g b) Foreign 0.1 g 4) Carbohydrate content a) Domestic 25.1 g b) Foreign 24.6 g 5) Mineral content (Ash) a) Domestic 4.4 g b) Foreign 3.9 g 6) Calcium content a) Domestic 33.5 mg b) Foreign 24.2 mg 7) Phosphorus content a) Domestic 16.1 mg b) Foreign 24.2 mg 8) Vitamin C content a) Domestic 14.6mg b) Foreign 16.0 mg B. Standard quality 1) Remains after evaporation a) Domestic 41.7% b) Foreign 38.4% 2) Free mineral acid content a) Domestic none b) Foreign none 3) Tar chromatophore a) Domestic $trace(Acid)^+$ b) Foreign none 4) Heavy metalic $elements^*$ 5) Sodium chloride content a) Domestic 3.3% b) Foreign 3.3% 6) pH level a) Domestic 3.83 b) Foreign 3.76 + The tar chromatophore elements could not be accurately measured by chromatography. * The heavy metalic elements were both under safety levels in the domestic and foreign products.

• The Journal of the Korea Contents Association
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• v.22 no.4
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• pp.182-189
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• 2022

As OTT services become popular worldwide, content IP expansion strategy has an important position in the platform media industry ecosystem where new content is constantly distributed. In particular, the method in which a successful narrative expands the elements constituting a specific world, that is, the Universe, is effective in reducing risk factors in content IP expansion and expanding content franchises. This study intends to examine how Marvel's cinematic Universe (MCU) is strategically performing content IP expansion while borrowing the multiverse concept and replicating and reproducing it by itself through narrative analysis of . As a result, the multiverse can reproduce an incomplete state by repeating the completed event, which can exist as another self-fulfilling content. At the same time, it can be an effective content IP expansion strategy in that each story can be produced because a single character can exist in multiple under the multiverse.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.153-158
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• 2012

In this research, poly(acrylic acid) (PAAc) hydrogels containing zinc oxide particle were prepared by gamma-ray irradiation. PAAc powder was completely dissolved in distilled water at room temperature. Water-insoluble zinc oxide powder were added into the PAAc solution and stirred until totally dissolved. Finally, the mixture was irradiated by gamma-ray irradiation to make crosslinking. The effects of various parameters such as zinc ions' concentration, irradiation doses were varied and investigated in detail. PAAc hydrogels containing zinc oxide particle were characterized by gel content and swelling ratio. Moreover, the antibacterial properties of this material were evaluated by paper diffusion test against the Gram positive and Gram negative bacteria.

• Journal of Digital Convergence
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• v.6 no.3
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• pp.45-52
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• 2008

For the domestic digital contents, it is particularly important that the planning and mediating functions should cover the whole Industries so that dividends and assistance to reach all the way back to the primary contents-creating level, where economic risks are especially high. A proactive cooperation system or framework between the government, the businesses and research institutions, which would allow for free flow of interaction among these players, can play that role. We can broadly define cooperation frameworks into two; one between the central and the local governments and another among private-sector groups, such as companies, associations and groups. These players in the framework have differing, sometimes, conflicting views regarding the digital contents industry whether the digital contents should aim for skilled applicability or the abstract or whether the emphasis should rest on public interest or profitability. Immature competition and lack of trust among these players also give rise to such inefficiencies as overlap in investments, inexpertness and inefficient use of resources. We have proposed and realized the National Integrated Cooperation System to bridge these gaps among the major players in the industry. The National Integrated Cooperation System rests on the following major functions. The first major function of the NICS is to decipher any ambiguity that may be embedded in external Inputs by stratified role and bias. The second function is to create cooperative groups that will deal with the ambiguities based on its consequent situation. The third is a feedback function that will draw out a new cooperative way by re-feeding the capacities and the conflicts that stem from the existing organizations and strategies into cooperation and adjustment process. Our NICS has compared and evaluated with England and Australia digital content industry models under AHP(Analytic Hierarchy Process) method. NICS has turned out to be well designed and have strong points based on OECD innovation and cooperation criteria.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.363-371
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• 2020

This study was designed to evaluate the improvement in exercise endurance by Hovenia dulcis fruit hot water extract (HDWE) for the potential application as a functional food material. The effect was based on the evaluation of the forced-swimming capacity and changes in biochemical parameters in mice. Six-week-old mice were classified into four groups based on a randomized block design: the negative control group, the HDWE 50 mg/kg body weight group, the HDWE 200 mg/kg body weight group, and the 1-octacosanol 50 mg/kg body weight group (n=8 mice per group). The swimming exercise time in the HDWE-50 group was increased at 545±43 sec compared to the control group at 263±28 sec. The HDWE-200 fatigue indicators, lactate acid and ammonia content, decreased to 4.99±0.33 mg/mL and 0.63±0.05 mg/mL, respectively. In addition, the content of glycogen in the liver and muscle tended to increase in the group administered HDWE but was not significant. Likewise, the LDH and glucose contents were increased compared to the control group. The muscle damage indicators ALT (52.7±2.6 U/L) and AST (42.5±5.2 U/L) tended to decrease compared to the control group (76.4±10.2 U/L).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.3
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• pp.263-269
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• 2017

The mineral contents, and free amino acid, and fatty acid composition of rack and bag or suspended cultured oysters Crassostrea gigas were compared. The moisture content did not change much from 82.8% to 86.3% in the different culture methods. The glycogen level was low 4.7% during rack and bag culture but high 7.2% during suspended culture. The sodium level was the highest during suspended culture, while copper and zinc level were highest during rack and bag culture. The taurine level was 1,385-1,375 mg/100 g in oyster cultured using the rack and bag method, but that in the market sample was lowest at 1,015.8 mg/100 g. Hydroxyproline, glutamic acid, proline, glycine, and alanine were detected at high levels in the experimental oysters. The polyunsaturated fatty acid content was similar among samples. The docosahexaenoic acid level was 14% with rack and bag culture and 12% with suspended culture, whereas the eicosapentaenoic acid level was 15% with rack and bag culture and 20% with suspended culture. The atherogenic index (AI), thrombogenicity index (TI), and hypocholesterolemic/ hypercholesterolemic (h/H) ratio were important factors in the nutritional evaluation. The AI and TI values were 0.5-0.2, and the h/H ratio were 2.0 and 2.4 with the rack and bag and suspended culture, respectively.

• 한국디지털정책학회:학술대회논문집
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• 2006.06a
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• pp.379-390
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• 2006

For the domestic digital contents, it is particularly important that the planning and mediating functions should cover the whole industries so that in order for dividends and assistance to reach all the way back to the primary contents-creating level, where economic risks are especially high. A proactive cooperation system or framework between the government, the businesses and research institutions, which would allow for free flow of interaction among these players, can play that role. We can broadly define cooperation frameworks into two; one between the central and the local governments and one among private-sector groups, such as companies, associations and groups. These player sin the framework have differing, sometimes, conflicting views regarding the digital contents industry whether the digital contents should aim for skilled applicability or the abstract or whether the emphasis should rest on public interest or profitability. Immature competition and lack of trust among these players also give rise to such inefficiencies as overlap in investments, inexpertness and inefficient use of resources. We have proposed and realized the National Integrated Cooperation System to bridge these gaps among the major players in the industry. The National Integrated Cooperation System rests on the following major functions. The first major function of the NICS is to decipher any ambiguity that may be embedded in external inputs by stratified role and bias. The second function is to create cooperative groups that will deal with the ambiguities based on its consequent situation. The third is a feedback function that will draw out a new cooperative way by re-feeding the capacities and the conflicts that stem from the existing organizations and strategies into cooperation and adjustment process. Our NICS has compared and evaluated with England and Australia digital content industry models under AHP(Analytic Hierarchy Process) method. NICS has turned out to be well designed and have strong points based on OECD innovation and cooperation criteria.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.