• Food Science and Biotechnology
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• v.18 no.5
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.422-431
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• 2015

This study analyzed the dietary status of Southeast Asian workers living in South Korea in order to provide basic data to develop a program that allows workers to map desirable eating habits while living in Korea. Questionnaires were completed by 251 Southeast East Asian workers living in South Korea. From our study, we found that respondents ate three meals a day, and Vietnamese had less regular meal times than others. Thai, Cambodian, and Myanmar workers ate snacks several times a day, as they did in their own countries. For adapting Korean food, Vietnamese and Cambodian workers had difficulties due to spicy and salty flavors while Thai and Myanmar works had difficulties due to unfamiliar ingredients and cooking method. Thai workers were the fastest to adapt to Korean food, and the Thai ratio of eating homeland food daily was highest. Male respondents ate more often than women. Workers had access to cooking facilities in their house and usually ate more homeland food than workers that did not have access to cooking facilities. By providing understanding of dietary patterns of Southeast Asian workers, these results can be used as basic data to develop a program for Korean food adaptation.

• Journal of Life Science
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• v.11 no.3
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• pp.203-210
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• 2001

To produce the instant marsh calm(Corbicula elatior) soup with abundant taste and flavor. optimum conditions of heating temperature and time for extraction were investigated. Excretion rate in a pre-treatment for excretion of estuary was 82% at 15% salt concentration for 6 hr and 95% at pH 7.5 for 10 hr. The contents of glycogen and amino-nitrogen were the most high levels in the treatments extracted at 9$0^{\circ}C$ for 3 hr, at 10$0^{\circ}C$ for 1.5 hr and at 11$0^{\circ}C$for 1 hr. The contents of total free amino acids in the extracts treated at 9$0^{\circ}C$, 10$0^{\circ}C$ and 11$0^{\circ}C$ were 367.05mg/100g, 472.23 mg/100g and 463.54 mg/100g, respectively and optimal temperature was above 10$0^{\circ}C$. The mineral contents was the most high level for the extract treated at 10$0^{\circ}C$ for 1.5hr. The results of sensory evaluation showed that tastes for the marsh calm extracts had no significant discrimination, while external appearances and flavors for the extract done at 10$0^{\circ}C$ for 1.5 hr were excellent. The extracts at 10$0^{\circ}C$ showed a little dark color and those at 9$0^{\circ}C$ smell a little fish flavor.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.178-195
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• 2008

This examination was conducted as follows; 189 copies were coated in total, and demonstratively analyzed by SPSS WIN 15.0 program. The methods used in data for this analysis are as follows; Sensitivity, Reliability, Frequency, Internal consistency, One way ANOVA(Scheffe's examination) Analysis, T-test, etc. The findings of this study are as follows; firstly, it was revealed that respondents who were regular customers of Italian restaurants regarded convenient transportation, property of space, property of pastoral, visibility, and accessibility as importance. This means that Italian restaurant marketers should consider some of factors of location for business with a good view, good parking lot, location at main street, smooth flow of traffic, luxury, atmosphere of freedom, clean area around restaurants, elegant interior of the building, comfortable, luxurious, and deluxe atmosphere, and so on. Secondly, it was revealed that respondents who were regular customers of buffet restaurant either considered the same factors as the Italian restaurants above or regarded those factors less important. This suggests that restaurants should be located on main streets, on trunk roads, and in large-scale residential districts of apartment complex. Thirdly, it was revealed that respondents who were regular customers of traditional restaurants did not consider the locational factors above. This shows that traditional restaurants should be located in nearby customers' houses or their working places, and that marketers should consider focusing on their restaurants' homelike atmosphere, cleanliness, food flavors, and so on.

• Journal of the Korean Society of Tobacco Science
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• v.31 no.2
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• pp.85-94
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• 2009

This work has been conducted to develop a method for the analysis of neutral volatile flavors and their precursors in tobacco. The neutral volatile compounds and precursors in tobaccos have been investigated by Neutral Volatile scan method(NV scan) using Soxhlet extractor. The method has been used to analyze a range of different tobaccos and tobacco products. Neutral flavor compounds were classified as three sections(1st Volatile Fraction, Breakdown Flavor Products and Cembranoid Precursors). The major components of the First Volatile Fraction were 2-cyclohexene-1-one, 6-methyl-5-hepten-2-one, limonene and phenyl ethanol. The major components of Breakdown Flavor Products were isophorone, solanone, damascenone, 3-hydroxy-$\beta$-damascone, geranyl acetone, $\beta$-ionone, dihydroactinidiolide, norsolanadione, neophytadiene, hexahydrofarnesylacetone, farnesyl acetone and megastigmatrienone. The major cembranoid precursor compounds were dibutyl phthalate, duvatrenediols, 8,12-epoxy-14-labden-13-ol, 11-hydroperoxy-2,7,12(20)-cembratriene-4,6-diol, 12,15-epoxy-12,14-labadien-8-ol, 2,7,11-cembratrien-4,6-diol and 8,13-epoxy-14-labdien-12-ol. The NV scna results of tobacco types(flue-cured, burley and oriental) showed that each tobacco type has a characteristic flavor component profile.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.56-72
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• 2008

Molecular gastronomy is a science that deconstructs the classic haute cuisine and applies science knowledge and laboratory techniques to create textures and flavors in unusual ways. The term 'Molecular Gastronomy' was introduced in 1988 by French chemist 'Herve This' and Oxford physicist 'Nicholas Kurti'. It has since been adopted by both world culinary establishments and scientists, from 'El Bulli' to 'Harold McGee'. Since most world-top prestigious restaurants and chefs were enthralled by this revolunary culinary movement, molecular gastronomy and molecular cooking have drawn a growing interest of lots of Korean people in the food industry until now. However, Korean foodservice industry is unlikely to be ready to develop this advent-garde culinary movement because molecular gastronomy is still an insufficiently established concept of culinary science and philosophy in Korea. Besides, there are many clumsy abuses of putative and clinically unproven bio-chemical components in kitchens and restaurants in the name of culinary science or culinary arts. Such a careless approach and attitude towards an important exercise like a cooking is highly deplorable. Thus it is still too far early to expect the prospective path of molecular gastronomy in Korea without understanding the core principle of molecular gastronomy and having any cultural support.

• Journal of Haehwa Medicine
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• v.9 no.1
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• pp.691-710
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• 2000

We came to the conclusion after considering all the information from many kinds of book on herb medicine which is treatment method of "quickening blood and transforming stasis" for external wound. 1. Angelicae sinensis Radix and Angelicae Gigantis Radix are account for 16%(57times) of monarch drug and ministerial drug in all. It means that effect of "quickening blood and transforming stasis" of Angelicae sinensis Radix and Angelicae Gigantis Radix are more excellent than any other herb medicine. 2. In the case of the monarch drug, Angelicae sinensis Radix and Rhizoma Rhei are used at most, treatment method is divided into "expel stasis" and "quickening blood and transforming stasis". 3. In the case of the monarch drug, there are Dolomitum, Eupolyphaga, Dracinis Resina, Crinis Carbonisatus, Acronychiae Ligum, Pini Ramulus etc which have strong treatment effect and pecunliar sort. 4. In the case of the ministerial drug, there are Dracinis Resina, Brassica Rapa, Pyritunm, Liquidambaris Resina etc which are unusual sort. 5. In the order of frequency in use of monarch drug and ministerial drug in nature, it is hot, mean, cold drug. In the order of frequency in use of monarch drug and ministerial drug in flavors, it is sharp, pungent, sweat.

• Korean Journal of Plant Resources
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• v.28 no.6
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• pp.734-742
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• 2015

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.88-96
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• 2003

Cheese flavor is derived from three main pathways, that are proteolysis, lipolysis and glycolysis, the extent of which varies according to the cheese variety. Proteolysis is the most complex of the three primary events during cheese ripening. The basis of EMC technology is the use of specific enzymes acting at optimum conditions to produce required cheese flavors from suitable substrates. These enzymes consist of proteinases, peptidases, lipases, esterases. The key factors in EMC production are the type of cheese flavor required, the type and specificity of enzyme or cultures used, their concentration and some processing parameters, such as pH, temperature, agitation, aeration, and incubation time. The emulsifiers, bacteriocins, flavor compounds, and precursors also effect to it importantly. The dosage of enzyme or starter culture used is dependent on the intensity of flavor required, processing time and temperature and the quality of the initial substrate. To produce a consistent EMC product it is necessary to have a highly controlled process, and a detailed knowledge of the enzymatic reactions under the conditions used must be fully understood.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.2
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• pp.310-323
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• 2004

In this paper, we extend the multiple time scale control framework to window-based congestion control, in particular, TCP This is performed by interfacing TCP with a large tine scale control nodule which adjusts the aggressiveness of bandwidth consumption behavior exhibited by TCP as a function of "large time scale" network state. i.e., conformation that exceeds the horizon of the feedback loop as determined by RTT Our contribution is threefold. First, we define a modular extension of TCP-a function call with a simple interface-that applies to various flavors of TCP-e.g., Tahoe, Reno, Vegas and show that it significantly improves performance. Second, we show that multiple time scale TCP endows the underlying feedback control with preactivity by bridging the uncertainty gap associated with reactive controls which is exacerbated by the high delay-bandwidth product in broadband wide area networks. Third, we investigate the influence of three traffic control dimensions-tracking ability, connection duration, and fairness-on performance. Performance evaluation of multiple time scale TCP is facilitated by a simulation bench-mark environment which is based on physical modeling of self-similar traffic.