• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

• Food Science and Preservation
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• v.15 no.2
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• pp.293-299
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• 2008

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.

• Food Science and Preservation
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• v.6 no.2
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• pp.184-187
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• 1999

This study was conducted to analyze distribution properties on astringent Persimmons(Diosyros Kaki L). We selected one hundred farms in Sangju and Cheongdo regions, which ale major region of astringent persimmon production in Kyungpook province, and surveyed the selling type and the optimal farm scale. As a result of economic analysis, between manufacturing and selling of dried persimmon and producing and selling of fresh persimmon, the former made the higher gross receipts, income and net income recorded by 187, 136 and 162 respectively, comparing with the latter 100. So, manufacturing and selling of dried persimmon from astringent persimmon is a way of raising operation outcome.

• Food Science and Preservation
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• v.12 no.3
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• pp.230-234
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• 2005

This study was carried out to investigate the sensory and physicochemical properties of rice cake(Backsulki) according to milling type and particle size. Moisture contents of rice cake(Backsulki) were $31.9{\sim}34.8\%$ W80(more than $180\;{\mu}m$ rice flour using wet milling) had the highest L value 92.5 and D80(more than $180\;{\mu}m$ rice flour using dry milling) had the lowest L value 79. Degree of gelatinization of rice cake(Backsulki) were $3.8{\sim}6.2\%$ and hardness were decreased as particle size of rice flour decreased Sensory properties of rice cake(Backsulki) with W80 showed the highest score.

• Food Science and Preservation
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• v.17 no.1
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• pp.30-35
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• 2010

Salt composition may affect the quality of Kimchi. We examined the quality of Kimchi prepared using different types of salt (Korean purified salt, Korean solar salt without bittern, Korean solar salt, Chinese purified salt, Chinese solar salt, and Australian solar salt). Kimchi was fermented for 7 days at $20^{\circ}C$. Following fermentation, the pH of Kimchi decreased during storage, but total acidity and salinity values increased. The type of salt used did not affect quality. Total bacterial counts were 4.18-4.37 log CFU/g initially, and increased markedly during fermentation. Lactic acid bacterial counts were 3.42-4.91 log CFU/g initially, but 7.31-7.79 log CFU/g after 7 days of storage. The sensory characteristics of Kimchi during storage did not vary with the type of salt used in fermentation.

• Food Science and Preservation
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• v.9 no.1
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• pp.14-18
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• 2002

The weight per pumpkin was usually 4∼8 kg, and that of 'Changnyung I', 'Changsu' and 'Hoengsung' were more than 10 kg. Pumpkins from 'Nonsan', 'Samcheok' and 'Yoju' were less than 2 kg. Pumpkin shapes were flat-round in 12 pumpkins including 'Boeun' pumpkin, round in 5 pumpkins including 'changnyung II'pumpkin and long-oval in others. The content of soluble solids was 14.4 。Brix in 'Samcheok' pumpkin and it was more than 12 。Brix in 'Hapcheon' and 'Imsil' pumpkins. 'L'values in fruit flesh were lunged from 60 to 80. But 'a' and 'b' value was affected by pumpkin varieties. Soluble solids in pumpkin juice were 5.00∼9.90 。Brix. It was the highest such as 9.90 。Brix in juice from 'Jeju I ' pumpkin. Yields of pumpkin juice were 53.0∼68.0% in crude type and 48.8∼61.4% in clean type. The yield of juice was the highest in 'Yangku' pumpkin. Color acceptability of juice was the highest in 'Uljin' pumpkin.

• Food Science and Preservation
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• v.21 no.5
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• pp.735-739
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• 2014

Ephedra sinica Stapf, known as a medicinal plant, inhibited not only syncytium formation, but also trafficking of viral glycoprotein, hemagglutinin-neuramidase (HN) to the cell-surface. Trafficking of viral glycoprotein to the surface of infected-cells results in syncytium formation in Newcastle disease virus (NDV)-infected baby hamster kidney (BHK) cells. Viral glycoprotein in the infected-cell is processed within the endoplasmic reticulum during routing into surface. The processing of viral glycoprotein like a N-linked oligosaccharide trimming by ${\alpha}$-glucosidase in cell is necessary for virus infection. Methanol extracts showed inhibitory activities ($IC_{50}$ $15{\mu}g/mL$) against ${\alpha}$-glucosidase. This suggested that E. sinica extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.

• Journal of Korean Society of Archives and Records Management
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• v.14 no.3
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• pp.55-82
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• 2014

The objective of this research is to show the possibilities of emulation strategy in the long-term preservation for the digital components of Korean public agencies. First, this study analyzed four major emulation projects that were conducted in the world, such as CAMiLEON, KB, Planets and KEEP. Second, it compared the three different emulation approaches, such as device emulation, OS emulation and application emulation. Third, it searched all the digital components that one public agency produced during the last six years. Through the search, this study found out that the HWP and XLS format files comprised around 90% of the files. Fourth, it examined the functionalities of the formats, which may have been lost when the format was converted to PDF/A. Last, this study introduced the two prototype emulators for the National Archives of Korea. One is a type of OS emulator, while the other is a type of application emulator.

• Journal of the Korean Institute of Landscape Architecture
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• v.26 no.4
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• pp.25-35
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• 1999

This thesis is to newly understand the value and the meaning of Chonju Palkyong(全州八景) by the specific gravity in making a counter-proposal in other to improve the landscape identity of modern city and at the same time. I intended to group the grafting device for the preservation and regeneration of modern history cultural environment through the interpretation of landscape construction. The meaning system of Chonju Palkyong showed the symbolic system which a landscape construction, four directions and two places has and exhibited the landscape shape possessing a luxuriant local feature peculiar to Chonju, preserving visual bound language of a classical Palkyong. Especially, it implies the use of the substantial landscape experienced factor, the expressions about natural phenomena and the matter which has melted human living circumstances. The landscape construction and it's form show the system which forms the different time field, a far landscape and a mid distance landscape and a near landscape, etc., under the visual, psychological, scenic influenced area, preserving the feature of the similar and typical type of Sosang Palkyoung（瀟湘八景) which intended to seek the local reappearance of the famous site experienced type and natural matter which famous place and local conduct were combined. The object space of Chonju Palkyong area representing the nature of historical landscape cultural assets, pushed by the greater part of the development based theory, shows injured aspects, but needs to play a part to seek such a up-to-date successive plan as the reconstruction of the destroyed historical landscape area which motivated Palkyong, the establishment of useful area, the embodiment of the cultural identity of Palkyong area and the becoming of the educational cultural life space. The analysis of the landscape construction of Chonju Palkyong and the grouping of the modern successive plan which I considered in this thesis, will be able to become a fundamental data to carry out the preservation of historical landscape and the landscape plan in the city.

• Food Science and Preservation
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• v.13 no.1
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• pp.77-82
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• 2006

This study was carried out to investigate the Cheongbukjang fermentation characteristics and to select the strain showing a fibrinolytic activity. Fibrinolytic activity of 5 strains isolated from the commercial Chungkukjang was tested N2 strain showed the highest activity $(41.7\%)$ while N3 and N5 had similar activity $(27.8\%)$ compared to plasmin 1 unit/mL The selected N2 strain was determined as B. subtilis with $90.1\%$ homology by API kit analysis. Quality characteristics of Cheongbukjang fermented by 6 kinds of strains were tested Among 3 strains cultured, B. subtilis (KCTC 3014) showed the highest viscous substance, fibrinolytic activity and amino type nitrogen content. After isolated, B. subtilis N2 showed the highest viscous substance, fibrinolytic activity and amino type nitrogen content. Optimum steam-time for Cheongbukjang fermented by B. subtilis (KCTC 3014) and B. subtilis N2 was 45 min while optimum fermentation-time was 20 hr.