• Korean journal of food and cookery science
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• v.10 no.1
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• pp.80-85
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• 1994

Studies were carried out to investigate physicochemical and gelatinization properties of legume, cereal and potato starches. Cowpea, mung bean, acorn, and buckwheat starches showed similar moisture content and amylose content, however, there is neither similarity nor certaion trend in WBC, swilling power, and solubility among them. DSC thermograms of cowpea, mung bean, acorn, and buckwheat starches showed similar patterns with two endothermic peaks and relatively broad gelatinization ranges. SEM photomicrography of gelatinized cowpea, mung bean, acorn and buckwheat starches showed highly swollen and extremely disintegrated, folded structure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Archives of Plastic Surgery
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• v.41 no.6
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• pp.673-678
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• 2014

Background The depth of graft harvest and the residual dermis available for reepithelization primarily influence the healing of split-skin graft donor sites. When the thigh region is chosen, the authors hypothesize based on thickness measurements that the anterolateral region is the optimal donor site. Methods Full-thickness skin specimens were sampled from the anteromedial, anterior, and anterolateral regions of human cadavers. Skin specimens were cut perpendicularly with a custom-made precision apparatus to avoid the overestimation of thickness measurements. The combined epidermal and dermal thicknesses (overall skin thickness) were measured using a digital calliper. The specimens were histologically stained to visualize their basement membrane, and microscopy images were captured. Since the epidermal thickness varies across the specimen, a stereological method was used to eliminate observer bias. Results Epidermal thickness represented 2.5% to 9.9% of the overall skin thickness. There was a significant difference in epidermal thickness from one region to another (P<0.05). The anterolateral thigh region had the most consistent and highest mean epidermal thickness ($60{\pm}3.2{\mu}m$). We observed that overall skin thickness increased laterally from the anteromedial region to the anterior and anterolateral regions of the thigh. The overall skin thickness measured $1,032{\pm}435{\mu}m$ in the anteromedial region compared to $1,220{\pm}257{\mu}m$ in the anterolateral region. Conclusions Based on skin thickness measurements, the anterolateral thigh had the thickest epidermal and dermal layers. We suggest that the anterolateral thigh region is the optimal donor site for split-skin graft harvests from the thigh.