• Korean journal of food and cookery science
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• v.20 no.1
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• pp.11-16
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• 2004

This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b Values of Aster glehni leaves Were 34.23${\pm}$2.80, -10.59${\pm}$1.80 and 13.29${\pm}$2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1％, respectively. The minerals identified in Aster glehni were Ca (6.93mg/kg), K (45.36mg/kg), Mg (1.70mg/kg), Fe (0.36mg/kg) and Na (1.26mg/kg). Aster glehni Kimchi was packed in polyethylene film (200g) and fermented at 20 and 4$^{\circ}C$. With regards to the color changes, the Aster glehni Kimchi fermented at 20$^{\circ}C$ showed greater increases in the Hunter L, a and b values than a 4$^{\circ}C$. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85％ at 20$^{\circ}C$ after 5 days, and 73％ at 4$^{\circ}C$ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4$^{\circ}C$. The results of the sensory evaluation showed the optimum ripening times of the Aster glehni Kimchi to be 1∼3 days at 20$^{\circ}C$ and less than 20 days at 4$^{\circ}C$.

• FLOWER RESEARCH JOURNAL
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• v.26 no.4
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• pp.202-208
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• 2018

This experiment was conducted to determine optimal hot-air drying time for producing antioxidative calendula tea. The edible calendula was dried in hot air at $60^{\circ}C$ for 5, 10, 15 hours and Hunter's color value was measured and extracted with 95% ethanol as a solvent. The contents of total polyphenol, total flavonoid, total carotenoid and DPPH (2,2 Dipheny-1-picrylhydrazyl) radical scavenging activity were investigated. The correlation between the amount of antioxidant and antioxidant activity was analyzed. As the treatment time increased, the Hunter values of L, a, and b tended to decrease, and the L value and b value decreased significantly at 15 hours. The color change was occurred in all treatments compared with the control, and the total color difference (${\Delta}E$) was the largest at 15 hours treatment. The contents of total flavonoids, total carotenoids and DPPH scavenging activity increased in the 5 hours, but decreased in the 15 hours compared to the 10 hours. The content of total polyphenol was not changed with different treatment time. A positive correlation ($p{\leq}0.01$, r = 0.610) between carotenoids and DPPH radical scavenging activity was demonstrated. The DPPH radical scavenging activity was increased at 5 and 10 hours compared to the control and decreased at 15 hours. Therefore, 5 hours or 10 hours of treatment is appropriate and further studies are needed to determine the specific treatment time.

• Journal of Animal Reproduction and Biotechnology
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• v.35 no.2
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• pp.155-162
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• 2020

Equine follicle stimulating hormone receptor (eFSHR) has a large extracellular domain and an intracellular domain containing approximately 10 phosphorylation sites within the G protein-coupled receptor. This study was conducted to analyze the function of phosphorylation sties at the eFSHR C-terminal region. We constructed a mutant of eFSHR, in which the C-terminal cytoplasmic tail was truncated at residue 641 (eFSHR-t641). This removed 10 potential phosphorylation sites from the C-terminal region of the intracellular loop. The eFSHR-wild type (eFSHR-wt) and eFSHR-t641 cDNAs were subcloned into the pCMV-ARMS1-PK2 expression vector. These plasmids were transfected into PathHunter CHO-K1 Parental cells expressing β-arrestin 2 enzyme acceptor fusion protein and analyzed for agonist-induced cAMP response. The cAMP response in cells expressing eFSHR-t641 was lower than the response in cells expressing eFSHR-wt. EC₅₀ values of eFSHR-wt and eFSHR-t641 were 1079 ng/mL and 1834 ng/mL, respectively. eFSHR-t641 was approximately 0.58-fold compared with that of eFSHR-wt. The maximal response in eFSHR-wt and eFSHR-t641 was 24.7 nM and 16.7 nM, respectively. The Rmax value of phosphorylation sites in eFSHR-t641 was also decreased to approximately 68.4% of that in eFSHR-wt. The collective data implicate that the phosphorylation sites in the eFSHR C-terminal region have a pivotal role in signal transduction in PathHunter CHO-K1 cells, and indicate that β-arrestin is involved in coupling the activated receptors to the internalization system.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1184-1188
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• 1998

Effects of gamma irradiation on pigments of beef was investigated by determination of the Hunter's color values and pigments such as myoglobin, metmyoglobin and oxymyoglobin after gamma irradiation up to 5 kGy in air or vacuum package for 7 days. 'L' and 'b' values increased but 'a' value decreased with the elapse of the storage period. But, 'L', 'a' and 'b' values of irradiated beef were lower than non-irradiated beef. Myoglobin decreased but oxymyoglobin and metmyoglobin increased with the elapse of the storage period. Myoglobin decreased but oxymyoglobin and metmyoglobin increased with gamma irradiation up to 5 kGy. In regard to packaging methods, vacuum package did not affect pigment of the beef as did air package.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1108-1114
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• 2001

This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter\`s L, a, b values, $\beta$-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient far infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant floods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter\`s color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.

• Polymer(Korea)
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• v.29 no.1
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• pp.102-105
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• 2005

Photoinitiated polymeric dental restorative nanocomposites (PDRNC) were designed to be useful for the variety of dental restoration. Hybrid-filler composed of barium silicate (avg. dia.:1 ${\mu}m$) and nano-sized silica (avg. dia: 40 and 7 nm) was adopted as a filler system. To improve the interfacial behavior with the resin matrix of bisphenol A glycerolate methacrylate/triethyleneglycol dimethacrylate (60/40 wt%), the surface of the filler was hydrophobically treated with a silane coupling agent. A visible light system of camphorquinone photo-initiator and 2-(dimethylamino)ethyl methacrylate photo-accelerator was utilized to activate the PDRNC. Esthetic properties of PDRNC was investigated by measuring the Hunter L, a, b values and it was discovered that PDRNC produced in this work showed excellent esthetic properties with an increase in 7 nm nanofiller content.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.644-649
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• 2015

This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter's L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.935-942
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• 2009

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.3_4
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• pp.396-402
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• 2004

The purpose of this study was to investigate the difference of cotton fabric texture perceived between on-line(screening fabric) and off-line(real fabric), and to analyze fabric characteristics having an effect on the difference. The similarity of 55 various cotton fabrics perceived between on-line and on-line were measured showing simultaneously real fabrics and screening fabrics by 7-scale questionnaire. And the characteristics of cotton fabrics such as weave structure, thickness, weight, fabric density, stiffness, Hunter's L, a, b, and hue were measured. Cotton fabrics were classified into 3 groups by extent of similarity. There were no significant differences in weft density, stiffness, Hunter's L, a, b, and hue among 3 groups. But there were significant differences in weave structure, thickness, weight, warp density, and difference of warp ＆ weft density. The fabrics having large similarity were thick and heavy, had small warp density and difference of warp ＆ weft density, and distinct surface texture. The group having medium similarity included fabrics of medium thickness and weight, having weak surface texture, large warp density and difference of warp ＆ weft density. The group having small similarity, which the differences between on-line and off-line were large, included thin and light fabrics having smooth surface and large warp density and difference of warp ＆ weft density.