• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Journal of Pharmaceutical Investigation
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• v.35 no.1
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• pp.7-16
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• 2005

Gardeniae Fructus is consisted of geniposide and it's derivatives. For the purpose of treatment of skin disease, geniposide and hydrolyzed products (HP) of Gardeniae Fructus were studied on skin permeation and cross1inking with biological tissue. The hydrolyzed products (HP) and active ingredients of Gardeniae Fructus were identified and investigated about skin permeability. Genipin has provided low cytotoxic cross1inking reagents and formed stable and biocompatible crosslinked products. The permeation enhancing effects of geniposide and genipin under the hydrolyzed products of cream and hydrogel preparations were tested using Franz type diffusion cell and the skin of hairless mouse. The remaining proportions of geniposide and genipin were measured in the hydrolyzed products of cream and hydrogel preparations. The crosslinking of epidermic and endodermic tissue with genipin under the hydrolyzed prodcuts of cream and hydrogel preparation was observed using light microscopy. Increased absorption ratio of the skin of hairless mouse about genipin was higher than that of geniposide. Loads at break, tensile strengths and skin permeation rate of the hydrolyzed products (HP) of cream and hydrogel preparations were higher than the nonhydrolyzed products (NHP). The hydrolyzed products (HP) of cream and hydrogel of Gardeniae Fructus Extracts were proper preparations and crosslinking agents to increase the transdermal absorption with epidermic and endodermic tissue.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.315-321
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• 2017

Ice cream color is delivered brand stories to consumer through visual sense stimulation. Today's consumption patterns reflect not just five-senses(look, taste, hear, touch, smell) satisfaction but also the consumption of satisfaction through brand value. these marketing of utilized color is using in beauty design area also. therefore these a study is consisting the theoretical and empirical research, that's for implemented of storytelling the beauty design. on this base contemplation 'B' brand ice cream's color and brand story through the theoretical research, and express the derived design on nails by the empirical research. As a result, a study is implied fusion of ice cream color and nail art design, that believed to serve as a basic source of beauty design and color imagnation that reflect the color of specific brand.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.19 no.3
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• pp.33-39
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• 2019

This study analyzes the content of YouTube channel "Cream Heroes" dealing pet(cat) produced in South Korea currently. Due to the advance of science and technology in the 21 century, the commons are able to independently upload their own content after filming videos, and it is called One Person Media. Unlike existing One Person Media that contains provocative and violent factors, "Cream Heroes" is sound content that shows various features of cats. Specifically, this study explores how and why "Cream Heroes" is popular via content analysis. Throughout this, it studies not only the trait of popular YouTube channel, but also proposes the proper environment of One Person Media.

• The Journal of Internal Korean Medicine
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• v.40 no.3
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• pp.557-565
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• 2019

Objectives: This study investigated the effect of local acupuncture point stimulation and the application of a topical herbal mixed heating cream in a chronic cough patient who had not responded to various medications for more than a few months. Methods: An 81 year-old female patient who was suspected to be suffered from Upper Airway Cough Syndrome (UACS) was examined. The patient was treated with local acupuncture point stimulation and the application of a topical herbal mixed heating cream. We used the Leicester Cough Questionnaire, Cough-Specific Quality-of-Life Questionnaire, and Verbal Numerical Rating Scale to assess the patient's respiratory symptoms. Results: Local acupuncture point stimulation and the application of a topical herbal mixed heating cream resulted in the improvement of cough symptoms. The quality of life due to the alleviation of symptoms also significantly improved. Adverse effects were not observed. Conclusions: This study suggests that local acupuncture point stimulation and the application of a topical herbal mixed heating cream may be an effective therapy for the treatment of chronic cough in patients with UACS.

• Food Science of Animal Resources
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• v.43 no.3
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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.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.987-1001
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• 2021

One of the most critical issues in the dairy industry, alongside the low birth rate and the aging population, is the decrease in demand for milk. In this study, the consumption trends of 12 major dairy products distributed in Korea were predicted using a logistic model, the Gompertz model, and the Bass diffusion model, which are representative S-shaped growth models. The 12 dairy products are fermented milk (liquid type, cream type), butter, milk powder (modified, whole, skim), liquid milk (market, flavored), condensed milk, cheese (natural, processed), and cream. As a result of the analysis, the growth potential of butter, condensed milk, natural cheese, processed cheese, and cream consumption among the 12 dairy products is relatively high, whereas the growth of the remaining dairy product consumption is expected to stagnate or decrease. However, butter and cream are by-products of the skim milk powder manufacturing process. Therefore, even if the consumption of butter and cream grows, it is difficult to increase the demand of domestic milk unless the production of skim milk powder produced from domestic milk is also increased. Therefore, in order to support the domestic dairy industry, policy support should be focused on increasing domestic milk usage for the production of condensed milk, natural cheese, and processed cheese.

• Journal of the korean academy of Pediatric Dentistry
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• v.38 no.1
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• pp.1-8
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• 2011

The objective of this study was to determine the effectiveness of topical 5% EMLA cream versus 20% Benzocaine gel in reducing pain from intra oral needle insertion alone as well as injection of anesthetic. The 2 topical anesthetics were tested against each other bilaterally using a randomized, controlled, single blinded, split mouth design. Phase I was conducted to find out the rapidity of onset action of the two agents on anterior/posterior vestibules and anterior/posterior palatal mucosa. Phase II was conducted to evaluate the efficacy of the two topical anaesthetic agents in reducing the pain of intraoral injections. The agents were left in anterior/posterior vestibules and anterior/posterior palatal mucosa for the amount of time recorded in phase I. Subjects recorded pain on a 100-mm modified visual analog scale(VAS). A pulse oximeter was used to recorded the preoperative and postoperative pulse rates. In phase I of the study, two topical agents showed the longer onset of action at anterior part and vestibules than posterior part and palatal mucosa. EMLA cream showed the rapidest onset of action compared to benzocaine gel except on anterior palatal mucosa. In phase II of the study, the VAS grading of the pain for anesthetic administration showed EMLA cream was significantly(P<.05) better in elimination or reducing the pain on the anterior/posterior palatal mucosa. In conclusion, EMLA cream showed the rapidest onset of action compared to benzocaine gel except on anterior palatal mucosa. EMLA cream was found to be superior to Benzocaine gel with regards to pain reduction for anesthetic administration especially on anterior and posterior palatal mucosa.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.237-242
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• 2012

In this study, the skin moisturing effect and stability of cream containing L. cuneata G. Don extract (ethyl acetate fraction) were evaluated. The skin hydrating effect of the cream containing extract was 1020% higher than the placebo cream, and the TWEL of the cream containing extracts was decreased to $7.7g/m^2h$ compared to the control ($10.2g/m^2$) and placebo cream ($8.9g/m^2$). The pH, viscosity, and absorbance were measured under the 4, 25, 37, $45^{\circ}C$ and the sun light during the 12 weeks. The pH change between cream containing extract and placebo cream did not show the significant difference under the 4, 25, 37, $45^{\circ}C$ except for the sun light. Both creams showed high decrease (about 59%) of viscosity at $45^{\circ}C$. However, there was no significant change under other conditions. The absorbance of the cream containing the extract and the placebo cream was decreased similarly at all conditions. This decrease in absorbance was relatively small compared to the decrease of absorbance of the extract in ethanol solution under the sun light (Fig. 7). In addition, any change in color or smell of the cream was not observed during the 12 weeks. Also physical changes as creaming and cohesion were not shown. These results indicate that the cream containing L. cuneata extract has the skin moisturizing effect and is relatively stable. Therefore, it is suggested that the ethyl acetate fraction of L. cuneata extract could be applicable to cosmetics as a new cosmetic material with its antioxidative and antibacterial activities reported previously.

• Bulletin of the Korean Space Science Society
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• 2009.10a
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• pp.47.2-47.2
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• 2009

CREAM 공동실험을 대표하여 남극 NASA 과학벌룬을 이용한 CREAM-1,2 실험 데이터의 분석 결과를 발표한다. 측정된 고에너지 우주선 데이터는 이전 실험보다 훨씬 높은 에너지 그리고 높은 정확도의 우주선 성분 측정을 포함하고 있다. 이러한 데이터로부터 얻은 결과는 기존 데이터와의 비교를 거쳐, 이에 대한 새로운 물리적 해석에 대하여 논하고자 한다.