• Journal of the Korean Wood Science and Technology
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• v.46 no.6
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• pp.645-655
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• 2018

The use of wood waste as substrate for plant growth exemplifies a strategy for turning waste into resources. The overall objective of this research was to evaluate the effects of wood-based growing media on plant cover in a slope area. Moreover, we tried to find out what physicochemical properties affect plant cover on a slope. For treatments, we tested natural soil, soil mixed with wood-based growing medium (1:1, w/w), and wood-based growing medium by itself. Physical and chemical characteristics were evaluated after four months from the date of treatment application to the experimental slope site. Soil coverage with seedlings of Lespedeza cyrtobotrya was measured for plant growth evaluation. Physicochemical properties were altered by mixing the natural soil with wood-based growing medium. Particularly, soil moisture and organic matter contents were significantly changed in soils treated with wood-based growing medium compared to soil alone. We confirmed that plant coverage rate was high when wood-based growing medium was mixed with the natural soil. There was a significant linear relationship between moisture content and CEC (Cation Exchange Capacity) of all growth media tested and plant coverage. This result was expected, as moisture content tends to increase with organic matter content, such as in wood-based growing medium. In conclusion, the high moisture content of the wood-based growing medium was considered effective for plant growth in the experimental slope site, and this wood-based growing medium provides a means to improve the harmony between the slope and the surrounding environment.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• Food Science and Preservation
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• v.23 no.6
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• pp.819-824
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• 2016

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

• Food Science and Preservation
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• v.22 no.1
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• pp.51-55
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• 2015

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with $100^{\circ}C$ hot water for 1~5 min. At $100^{\circ}C$ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched $at 100^{\circ}C$ for 5 min had the lowest $L^*$ and $b^*$ values (24.96 and 16.14, respectively) and the highest $a^*$ value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at $100^{\circ}C$ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at $100^{\circ}C$ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.185-189
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• 2012

This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.860-866
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• 2015

Three types of Korean style fried rice sauce, 'Kimchi-tomato sauce', 'Doenjang butter sauce', and 'Seafood sauce' were developed in this study. Physicochemical properties such as pH, soluble solid content, acidity, salinity, and texture of sauces were analyzed after application of three different sterilization conditions ($110^{\circ}C/50min$, $115^{\circ}C/30min$, and $121^{\circ}C/20min$). However, no trend was observed in physicochemical properties of each sauce by sterilization conditions. The lightness (L-value) of doenjang butter sauce was higher than the other two sauces. Redness (a-value) and yellowness (b-value) of doenjang butter sauce and seafood sauce were greater than those of kimchi-tomato sauce due to different ingredients. Total viable cells were not detected under all sterilization conditions of the three types of sauce. The sensory evaluation results showed that $121^{\circ}C/20min$ of sterilization scored better than $110^{\circ}C/50min$ or $115^{\circ}C/30min$ sterilization in terms of overall preference of kimchi-tomato sauce and doenjang butter sauce. Overall, the preference of the three types of sauce showed that seafood sauce was best, followed by doenjang butter sauce and kimchi-tomato sauce.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.83-93
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• 2009

This study was carried out to investigate the physicochemical characteristics, intake rate, and sensory properties of kimchi provided to elementary school foodservice in Seongnam. Average amount of kimchi intake at the elementary school foodservice for lower grade(1~3) students and higher grade(4~6) students was 7.15 g(23.83%) and 11.15 g(37.17%) respectively. The physicochemical properties of kimchi provided to the school foodservice in Seongnam were different between head cabbage kimchi(Pogi kimchi, H product) and head cabbage kimchi for children(C product). The head cabbage kimchi showed the pH 4.31~4.65(average pH 4.45), 6.86~8.38 $^{\circ}Brix$(average sugar content 7.74 $^{\circ}Brix$), and salinity 1.36~2.20%(average 1.73%) whereas the head cabbage kimchi for children indicated the pH 4.23~4.45(average pH 4.32), 7.68~8.48 $^{\circ}Brix$(average sugar content 8.18 $^{\circ}Brix$), and salinity 1.38~1.80%(average 1.65%). The result of the sensory evaluation of head cabbage kimchi and head cabbage kimchi for children indicated that there was significant difference by grades and gender. Higher graders tended to prefer less sweet, less sour and salty kimchi, and girls preferred sweet and sour kimchi more than boys. Therefore, it is required to develop kimchi for children considering sensory characteristics by grades and gender.

• Journal of Ecology and Environment
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• v.31 no.1
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• pp.23-29
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• 2008

The effectiveness of rehabilitation programs for coal mining spoils in Samcheok, Jeongsun, and Mungyung were evaluated based on the physicochemical properties of soil in the rehabilitated areas. These spoils were reclaimed by introducing plants such as black locust (Robinia pseudoacacia), pitch pine (Pinus rigida), birch (Betula platyphylla var. japonica), alder (Alnus hirsuta), bush clover (Lespedeza cyrtobotrya), and grass (Lolium perenne) in planting beds covered with forest soil. In the surface soil, the pH, organic matter, total N, available P, and exchangeable Ca showed significant changes over the years after reclamation. The pH and exchangeable Ca content decreased exponentially over time, whereas organic matter increased linearly and total N and available P increased exponentially. Changes in the physicochemical properties of subsurface soils displayed a different pattern. There were significant changes over time in the organic matter, available P, and exchangeable Ca and Mg contents of the soil. Organic matter increased logarithmically with years since rehabilitation and available P increased exponentially. Meanwhile, exchangeable Ca decreased exponentially, and Mg decreased logarithmically. The changes in the subsurface soil were not as dramatic as those in the surface soil. This result suggests that the ameliorating effects of the establishment and growth of plants more pronounced on the surface soil layer. Stand ordination data showed different relationships with time since rehabilitation in the early and later stages of the rehabilitation process. In the early stages of rehabilitation, stands tended to be arranged in the order of reclamation age. However, in the later stages, there was not a clear relationship between reclamation age and vegetation characteristics. This result suggests that soil amelioration is required for the early stages, after which an autogenic effect becomes more prominent as the vegetation becomes better established.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.