• The Plant Pathology Journal
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• v.25 no.4
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• pp.400-407
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• 2009

A pathogenesis-related protein (PgPR5) gene that isolated from the leaf of Panax ginseng was characterized. The ORF is 756 bp with a deduced amino acid sequence of 251 residues. The calculated molecular mass of the matured protein is approximately 27.5 kDa with a predicated isoelectric point of 7.80. A GenBank BlastX search revealed that the deduced amino acid of PgPR5 shares highest sequence similarity to PR5 of Actinidia deliciosa (80% identity, 87% similarity). PgPR5 has a C-terminal and N-terminal signal peptide, suggesting that it is a vacuolar secreted protein. The expression of PgPR5 under various environmental stresses was analyzed at different time points using real-time PCR. Our results reveal that PgPR5 is induced by salt stress, chilling stress, heavy metal, UV, and pathogen infection. These results suggest that the PgPR5 could play a role in the molecular defence response of ginseng to abiotic and pathogen attack. This is the first report of the isolation of PR5 gene from the P. ginseng.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.25-31
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• 2004

Characteristics of good-quality red pepper powder produced using $N_{2}$-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of $N_{2}$-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder ($0.584{\pm}0.001$) was significantly lower than sun-dried ($0.848{\pm}0.001$) and $N_{2}$-circulated low temperature-dried products ($0.832{\pm}0.002$. Use of $N_{2}$-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of $N_{2}$-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using $N_{2}$-circulated low-temperature drying method have the best quality among all samples tested.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1807-1814
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• 2008

This study was carried out to investigate the effects of housing system on the carcass and meat qualities of Hanwoo (Korean cattle) bulls. Fourteen 6 months-old male calves were randomly divided into two groups. The first group was individually tethered using double neck-bar tethers. The second group was collectively loose-housed in the pen. They were raised for 15 months prior to slaughter. At 24 h post-slaughter chilling, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter chilling, the M. longissimus at the $12-13^{th}$ thoracic vertebra from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 7 days for meat quality analysis. There were no significant differences in dressing percentage and carcass yield index between groups. Meat from loose bulls had lower marbling score (p<0.05) and fat content (p<0.01) but higher PUFA concentration (p<0.001) than that from tethered bulls. There were no significant differences physical and sensory properties, aroma pattern, TBARS value, metmyoglobin concentration and CIE color values during refrigerated storage between groups. Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.174-178
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• 2002

The influence of physical forms of gelatinized rice products on enzymatic hydrolysis in vitro and glycemic and insulinemic responses in normal subjects were studied. Densities of garaedu, bagsulgi, and cooked rice were 1.20, 1.18 and 1.11 g/mL, respectively, while moisture contents of garaeduk, bagsulgi, and cooked rice were 47.5, 43.1 and 66.0% (wt.), respectively. The highest initial rate of in vitro hydrolysis by porcine pancreatic $\alpha$-amylase was observed in bagsulgi followed by cooked rice and garaeduk. However, time for complete hydrolysis seemed to reach a plateau value. Postprandial glucose and insulin responses and satiety of rice products were studied in 12 normal subjects (mean age 23.2 $\pm$ 2.4 years, 6 men and 6 women). Postprandial serum glucose and insulin levels, after consumption of the rice products, reached a peak at 30 min. Garaeduk showed significantly less incremental responses for glucose (1627.5$\pm$134.9 mg.min/dL) and insulin (2041$\pm$287.0 uU.min/mL) than did bagsulgi for glucose (2407.4$\pm$208.3 mg.min/dL) and insulin (3582$\pm$264.4 uU.min/mL). Satiety responses to the rice products were not significantly different. Therefore, it can be concluded that garaeduk may be more beneficial in controlling postprandial hyperglycemia and hyperinsulinemia than bagsulgi. These results also suggest that physical properties of starch products, acquired by the specific processing methods, affect postprandial metabolism of carbohydrate foods.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.831-843
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• 2020

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L^⁎ values and higher CIE b^⁎ values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a^⁎ values to the control, while SP treatment had the lowest (p<0.05) CIE a^⁎ values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.449-461
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• 2005

This study was performed to investigate the preference and consumption pattern on milk and milk products of middle and high school students. The subjects were 1,195 students(590 middle school and 605 high school students) living in Geochang area. The survey was conducted by using a self-administered questionnaire in November, 2004. The results were as follows. Sixty-three point four percent of the subjects liked milk, and the main reason was 'accelerate growth and development'(55.4%). Preferred tastes of milk were 'savory taste'(35.4%) and 'sweet taste' (29.9%). Banana milk, chocolate milk, strawberry milk, ice cream, yoplait and yogurt were highly preferred. General preference for different kinds of milk was significantly higher in high school students and male students than in middle school students and female ones. With regard to preference for dairy products, cream (p<0.01) and butter(p<0.05) was preferred more by male students than by female ones, ice cream(p<0.05), yoplait (p<0.05) more by female students than male ones. The score of milk intake frequency was 3.84(3-4 times a week) out of 5 points(7 times a week) for white milk, and that of chocolate milk was 1.98, banana milk 1.96, strawberry milk 1.72, coffee milk 1.65, showing that these products were drank less then once a week. In addition, the white milk intake frequency was significantly higher in middle school students and male students than in high school students and female students(p<0.001). Preference for milk showed a positive correlation with preference for dairy products (r=0.543, P<0.001) and frequency of milk intake(r=0.429, P<0.001). This suggests that those who prefer milk high tend to prefer dairy products and to show high milk intake frequency. In addition, milk intake frequency was in a high positive correlation with dairy product intake frequency(r=0.648, P<0.001).

• Journal of Korean Society of Industrial and Systems Engineering
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• v.44 no.3
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• pp.98-105
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• 2021

The sensory stimulation of a cosmetic product has been deemed to be an ancillary aspect until a decade ago. That point of view has drastically changed on different levels in just a decade. Nowadays cosmetic formulators should unavoidably meet the needs of consumers who want sensory satisfaction, although they do not have much time for new product development. The selection of new products from candidate products largely depend on the panel of human sensory experts. As new product development cycle time decreases, the formulators wanted to find systematic tools that are required to filter candidate products into a short list. Traditional statistical analysis on most physical property tests for the products including tribology tests and rheology tests, do not give any sound foundation for filtering candidate products. In this paper, we suggest a deep learning-based analysis method to identify hand cream products by raw electric signals from tribological sliding test. We compare the result of the deep learning-based method using raw data as input with the results of several machine learning-based analysis methods using manually extracted features as input. Among them, ResNet that is a deep learning model proved to be the best method to identify hand cream used in the test. According to our search in the scientific reported papers, this is the first attempt for predicting test cosmetic product with only raw time-series friction data without any manual feature extraction. Automatic product identification capability without manually extracted features can be used to narrow down the list of the newly developed candidate products.

• The Journal of Fisheries Business Administration
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• v.52 no.4
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• pp.29-43
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• 2021

This study investigated whether there is a correlation between the occurrence of hazardous substances such as vibrio, norovirus, radioactivity, shellfish posion, hepatitis A, etc. and media reports, and whether the occurrence of hazardous substances and media reports affect the production, distribution and consumption of aquatic products. The main research results are as follows. First, it can be seen that there is a difference in the relationship between the occurrence of hazardous substances and media reports according to hazardous substances. Second, it suggests seen that the occurrence of hazardous substances and media reports can have a negative effect on the production and the prices of aquatic products. Third, it was found that the occurrence and reporting of hazardous substances had different effects on the distribution margin of aquatic products due to the complexity and rigidity of the distribution structure. Fourth, consumers feel a threat to aquatic products safety and significantly reduce consumption when hazardous substances occur. There is a possibility that concerns about one item may lead to a decrease in consumption of domestic and imported aquatic products that are not related at all to the occurrence of hazardous substances. In conclusion, aquatic products are exposed to various hazardous substances such as vibrio, norovirus, radioactivity, shellfish posion, and hepatitis A. It was found that the occurrence of hazardous substances and its media reports could cause damage to the fishery sector.

• Archives of design research
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• v.19 no.3 s.65
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• pp.105-116
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• 2006

In product manufacturing industries, a recent issue is the green concept. The green concept is a complicated area. If the green concept is for products, its serious issues have to be criticized. Although the importance of the green concept has overflowed, its influences have not been disputed vigorously. So this study is to critic the serious issues of the green concept in aesthetics in product design, manufacturing, and products' prices. The green environment has four representative elements: systems, policies, minds, and technologies, but they are not in the field of design. An element of the green concept, green design is also a sub concept for design, so it should be based on aesthetics. It is green aesthetics. But since green design first appeared, it has never approached by aesthetics because it has mostly had social meanings and expectations. So for green aesthetics, to think about what makes a product, and what can be aesthetic issues among them are important. Products consist of form, structure, material, and technology. Form means different shapes in a structure, but there cannot be any specific directions for a green concept. Structure has two kinds: interior and exterior structure. While interior structure has a technological character, exterior structure is deeply related with aesthetics, but it has also no chance for green concept. Material can be divided as two also: aesthetic and technological. Aesthetics materials mean the colors, opacity, and tactile sense of materials, but they are not aesthetic issues. Technological materials are recycled materials or non-recycled materials. Even if recycled materials are used today, they are close to systems or policies rather than aesthetics. With this result, green aesthetics is a very difficult concept. Second, green products are usually 30% more expensive than general products. But every consumer has his or her own economical conditions, and nobody can coerce consumers into buying expensive green products for green environments. And green products without good quality cannot satisfy consumers. This means that green concept is not accomplished by just manufacturing green products. Third, although a lot of proposals have appeared as green design in exhibitions, most of them are close to craft because they are so hard to be manufactured. Manufacturing is the first consideration for products. These three issues are enough to explain why green concept is complicated in manufacturing products. If they are not solved, the green concept is just a fiction. So if this study proposes a turning point against blind green-oriented atmosphere, it will be meaningful enough.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.477-483
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• 2011

In this study, the most preferred trans fatty acid analysis methods, AOAC 996.06 and the Korea Food and Drug Administration official method, were reviewed and modified to apply to dairy products and dairy products imported into the Republic of Korea for evaluating trans fatty acid (TFA) content. The Rose-Gottlieb method for total fat analysis was validated with accuracy and precision parameters by analyzing infant formula standard reference material provided by the National Institute for Standards and Technology. The accuracy and precision data satisfied the CODEX guidelines. TFAs were analyzed with a resolution of 1.5 for 45 min using the modified oven temperature program. This modified method was applied to 45 dairy products from 11 countries. Average TFA contents in these imported dairy products ranged from 0.1 to 5.4 g per 100 g product. The majority of dairy products imported into the Republic of Korea were cheeses. TFA contents in the cheeses were 0.1 to 2.4 g per 100 g cheese. TFA contents in other dairy products were 1.7 to 5.4 g per 100 g product. These TFAs content variations can be explained by the trans fatty acids naturally present in ruminant milk formed by bacterial bio-hydrogenation in the rumen of cows and the different vegetable fat used as ingredients in the final products.