• 한국식품조리과학회지
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• 제22권1호
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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.

• 대한영양사협회학술지
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• 제21권1호
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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.

• 한국식품조리과학회지
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• 제32권3호
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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.

• 한국조리학회지
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• 제9권4호
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• pp.123-135
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• 2003

본 연구는 도살한 후 식용 부위를 제거하고 폐기되는 닭발을 이용하고자 닭발껍질에서 식품 소재인 gelatin을 추출하였다. 샐러드 드레싱의 물성 및 기호성 증진을 위해 닭발껍질에서 추출한 gelatin을 첨가하여 가공적성실험을 하였다. 결과는 다음과 같다. \circled1Gelatin - 한천용액으로 제조한 드레싱의 관능평가 결과에서 gelatin용액에 대한 조림간장의 함량이 10%인 것이 관능적으로 우수한 결과를 나타냈다. 겨자 마요네즈 드레싱은 마요네즈 함량이 낮을수록(10% 이하) 선호도가 좋아 마요네즈 첨가량이 적은 것이 바람직한 것으로 판단되었다. 참깨 드레싱은 gelatin 용액에 대한 참깨의 함량이 15%일 때 기호도가 높은 것으로 나타났다. \circled245$^{\circ}C$에서 전단속도에 따른 전단 응력을 관찰한 결과, 간장 드레싱의 점도는 조림간장의 첨가량이 증가할수록 처리구간 유의적인 감소를 나타냈고, 겨자 마요네즈 드레싱의 경우는 마요네즈 첨가량이 증가할수록 점도도 증가하는 것으로 나타났다. 참깨 드레싱도 역시 첨가량이 증가할수록 점도의 증가를 나타냈다. \circled3Gelatin의 첨가량을 달리하여 제조한 드레싱의 점도는 gelatin의 첨가량이 증가할수록 모든 시험구에서 유의적인 증가를 나타냈다. 마요네즈드레싱과 참깨 드레싱에서 gelatin첨가에 의한 혼탁도의 감소가 관찰되었다. 색도 측정 결과 gelatin첨가량에 따른 모든 처리구에서 유의적인 차이를 나타내지 않았다. \circled4Gelatin의 함량을 달리한 드레싱의 관능평가 결과, 전반적인 기호도는 gelatin-한천 용액은 2%의 gelatin과 0.5%의 한천을 함유한 것이 가장 우수한 것으로 나타났다.(Table 5). 이상의 결과들을 종합해 볼 때 닭발껍질로부터 추출한gelatin의 첨가는 물성학적, 관능적으로 더 우수한 것으로 나타나 새로운 소재로서 닭발껍질의 이용 가능성이 매우 크다고 판단된다. 또한gelatin을 이용한 드레싱의 개발은 한층 더 산업화의 일조를 할 수 있을 것으로 기대가 된다.

• Journal of Periodontal and Implant Science
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• 제17권1호
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• pp.110.1-110.1
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• 1987

• 동아시아식생활학회지
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• 제11권5호
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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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• 제42권3호
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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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• 제2권1호
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• pp.59-66
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• 1977

인삼의 2년생 포장의 토양 성분, 청초 성분 및 추비 원료를 분석하여 인삼의 무기염 류 요구량과의 관계에서 추비의 시비 여부를 판정하는 기준을 시도하였다. 2∼6년생 인삼 식물의 무기염류 흡수량은 칸당 32-42본식을 기준으로 하여 질소 8.3∼9.9kg, 인산 1.2∼1.5kg 및 가리 6.4∼7.gkg/10a이였다. 2년생 삼포의 토양 성분은 2∼6년생 인삼의 요구량보다 질소는 36배, 인은 1.2배 및 가리는 20배나 많이 함유하고 있었다. 관용적 재배조건에서 질소와 가리는 2∼6년생 인삼에 추비할 필요가 없는 것으로 판단되었지만, 인산은 2년생 포장의 함량이 적을뿐 아니라 흡수효율이 낮고, 인 삼포에 유기질 함량이 많으면, 농용 석회로 토양의 산성도를 중화하지 못하는 인삼 재 배의 특수성 때문에 인산 비료만은 추비할 것이 요구되었다. 인산의 추비원료로서 질소와 가리 성분이 비교적 적고 인산 성분이 많으며 지효성인 골분이 권장할 수 있는 추비로 기대되었다.

• 한방안이비인후피부과학회지
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• 제17권3호
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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.

• 폴리머
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• 제38권3호
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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.