• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.253-260
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• 2016

Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.123-135
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• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Journal of Periodontal and Implant Science
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• v.17 no.1
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• pp.110.1-110.1
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• 1987

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.345-355
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• 2001

This study was conducted to evaluate the consumers' preferences and perceptions on the salad and its dressings, via a total of 401 subjects in the Taegu area on the basis of 5-point Likert scale. Anthropometric data included the total subjects consisted of 66 females and 335 males: categorized by age, 20's (103), 30's (135). 40's (83), over 50's (80), The average size of family was 4.2 persons. According to BMI, 64.8% of the subjects belonged to the normal group. The age group that liked salad most was the 20's group, which was also the group that ate salad most frequently. The salad was perceived as food item which is convenient to eat(3.83), healthy(3.63), easy to prepare(3.73) and delicious(3.61) but rarely as a expensive item(2.44). The ingredients, used for salad preparation included fruits and vegetables(3.19) such as tomato and cucumber. Among the salad dressings, the fruit dressing was preferred the most(4.59), while the mayonnaise the least(3.59). The mayonnaise was perceived as an item with highest calories(4.1), and hardly perceived as a luxury item(2.78). The preference for the fruits dressing was highly correlated with the degree of education(p<0.05), age(p<0.001) and BMI(p<0.001). The higher the degree of education, the lower the level of age group, and the lower the BMI, the higher preference for the fruit salad dressing was demonstrated.

• Archives of Plastic Surgery
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• v.42 no.3
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• pp.341-345
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• 2015

Background A tie-over dressing is the accepted method to secure skin grafts in order to prevent haematoma or seroma formation. We describe the novel application of a barbed suture tie-over for skin graft dressing. The barbs act as anchors in the skin so constant tensioning of the suture is not required. Methods From January 2014 to August 2014 we used the technique in 30 patients with skin defects requiring split-thickness or full-thickness grafts. Patient demographics, clinicopathological details and graft outcome were collected prospectively. Results The majority of cases were carried out for split-thickness skin grafts (n=19) used on the lower limb (n=20). The results of this novel technique were excellent with complete (100%) graft take in all patients. Conclusions Our results demonstrate the clinical application of a barbed device for securing skin grafts with excellent results. We find the technique quick to perform and the barbed device easy to handle, which can be applied without the need for an assistant.

• Journal of Ginseng Research
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• v.2 no.1
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• pp.59-66
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• 1977

Mineral contents of sail in two-year-old ginseng plantation. of the top-dressings for ginseng and of the green grasses (Chung-Cho) were analyzed in order to clarify budget of inorganic nutrients of ginseng Plant. The amount of mineral nutrients contained in soil of two-year-old ginseng plantation had 56 times of nitrogen, 1.2 times of phosphorus and 20 times of potassium as compared with the requisition of two to sin-year-old ginseng plants per $\textrm{m}^2$. In consideration of the lack of phosphorus, it is recommendable to use bone mill as top dressing, which contains higher content of Phosphorus than ether top-dressings.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.17 no.3
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• pp.153-166
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• 2004

In addition to antiseptic／antibiotic regimens, current therapies such as topical and systemic corticosteroids, anti-histamine agents, immune suppressing agent are generally used in the western medicine to treat atopic dermatitis(AD). However, there is almost a complete lack of effective strategies to achieve long-term control of disease, oriental medical treatments are proposed an alternative measure. It has been proved by experimental and clinical study that Oriental medical atopic dermatitis(AD) treatments such as herb-medicine, acupuncture and moxibustion therapy, and steam therapy are effective in long-term treatment. Nevertheless, oriental medical therapy has some limitations to treat acute stage of the disease. Recently developed No-Hoe(蘆？: Aloe vera L.) extract dressings will be a supplementary methods to the oriental medical therapy. The dressing can subside pruritus, exudation, erythema and scaling in the acute stage of atopic dermatitis(AD). We applied the No-Hoe(蘆？: Aloe vera L.) extract dressings to eight atopic dermatitis patients and got some good effects. This reports will provide an alternative choice for the oriental and westernal medical therapy for long-term AD treatment.

• Polymer(Korea)
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• v.38 no.3
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• pp.338-350
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• 2014

Cellulose acetate (CA) fiber mats containing inclusion complexes of asiaticoside (AC) in 2-hydroxypropyl-${\beta}$-cyclodextrin ($HP{\beta}CD$) for potential usage as wound dressings were developed. The AC/$HP{\beta}CD$ complex-loaded CA fibers at various $HP{\beta}CD$ to AC molar ratios of 0.5, 1, and 2 were prepared in 90:10 v/v mixture of 80% (v/v) acetic acid and N,N-dimethylacetamide (DMAc) via electrospinning. The maximum released amounts of AC depended on the $HP{\beta}CD$ content and were much greater than those released from the AC-loaded CA fiber mat. In the in vitro study, indirect cytotoxic evaluation with human dermal fibroblasts (HDFa) showed that these materials released no substances in the levels that were harmful to the cells and the cells appeared to attach and proliferate well on these substrates. However, only the CA fiber mats containing AC/$HP{\beta}CD$ complexes at the $HP{\beta}CD$ to AC molar ratio of 0.5 was effective in upregulating the production of collagen of the cultured cells.