• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.677-688
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• 2018

The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.209-220
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• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2006.11a
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• pp.166-168
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• 2006

$Si_3N_4/SiC$ composite ceramics was sintered in order to investigate their bending strength behavior after crack healing. $Y_2O_$ and $TiO_2$ power was added as sintering additives to enhance it's sintering property. A three-point bending specimen was cut out from sintered plates. About $100\;{\mu}m$ semi-circular surface cracks were made on the center of the tension surface of the three-point bending specimen using Vickers indenter. After the crack-healing processing from $500^{\circ}C$ to $1300^{\circ}C$, for 1 h, in air, the bending strength behavior of these crack-healed specimen coated with $SiO_2$ colloidal were determined systematically at room temperature. $Si_3N_4/SiC$ ceramics using additive powder ($Y_2O_3+TiO_2$) was superior to that of additive powder $Y_2O_3$. The additive powder $TiO_2$ exerted influence at growth of $Si_3N_4$. The optimum crack healing conditions coated $SiO_2$ colloidal were $1000^{\circ}C$ at $Si_3N_4/SiC$ using additive powder ($Y_2O_3+TiO_2$), and $1300^{\circ}C$ at $Si_3N_4/SiC$ using additive powder $Y_2O_3$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.270-276
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• 2016

This study investigated the sensory characteristics (texture, odor, taste and color) of jerky produced from ground sea rainbow trout (SRT) Oncorhynchus mykiss frame muscle (FM). The hardness of the ground SRT-FM jerky was 453.9±91.0 g/cm², which was lower than that of commercial animal jerky (893.5±404.6 g/cm²) and commercial fish jerky (1,394.4±363.5 g/cm²). The difference in the hardness values of the ground SRT-FM jerky and commercial animal jerky was not significant. The volatile basic nitrogen content of the ground SRT-FM jerky was 48.3±1.6 mg/100 g, which was higher than that of commercial fish jerky (21.6±6.2 mg/100 g) and commercial animal jerky (18.2±6.3 mg/100 g). However, the fish odor of the ground SRT-FM jerky was masked by the presence of various additives. The hydrophilic and lipophilic browning indices of the ground SRT-FM jerky were higher than those of the commercial jerky. The total taste value of the ground SRT-FM jerky was 169.0, and the major amino acids were glutamic acid and aspartic acid. These results suggest that ground SRT-FM jerky would be acceptable to consumers.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.69-75
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• 1979

Stevia rebaudiana Bertoni M. can be cultivated in Korea as a new sweetness resource. It seems possible that stevioside the sweet substance extracted from the leaves of Stevia rebaudiana Bertoni M. can be used instead of saccharin. In order to obtain the fundamental data due to natural sweetening materials used of as additives to food stuffs such as coffee and tea etc. It was investigated to reduce the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of stevioside and sucrose were prepared. The results obtained are as follows: 1) Mixture of 50% stevioside 40 mg (0.04%) (A) and 1.5% sucrose, 95% stevioside 20 mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 60 mg (0.06%) (A) and 95% stevioside 40 mg (0. 04%) (B), the sweetness of which in coffee corresponded to that of 7% sucrose in the drink, was prepared. 2) Mixture of 50% stevioside 60 mg (0.06%) (A) and 1.5, 2.0, 2.5% sucrose, 95% stevioside 40 mg (0.04%) (B) and 1.5, 2.0% sucrose, and 50% 80 mg (0.08%), 95% 60 mg (0.06%) (A,B), respectively the sweetness of which in tea corresponded to that of 7% sucrose in the above drink, was prepared. 3) Sucrose saving of 21.42-28.57% compared to equally sweet sucrose-sweetened coffee and tea could be achieved without deterioration of other taste qualities.

• Journal of Powder Materials
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• v.17 no.4
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• pp.289-294
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• 2010

For the aim of low-temperature co-fired ceramic microwave components, sintering behavior and microwave properties (dielectric constant ${\varepsilon}_r$, quality factor Q, and temperature coefficient of resonant frequency ${\tau}_f$) are investigated in $Bi_{18}O(Ca_{0.725}Zn_{0.275})_8Nb_{12}O_{65}$ [BCZN] ceramics with addition of $V_2O_5$. The specimens are prepared by conventional ceramic processing technique. As the main result, it is demonstrated that the additives ($V_2O_5$) show the effect of lowering of sintering temperature and improvement of microwave properties at the optimum additive content. The addition of 0.25 wt% $V_2O_5$ lowers the sintering temperature to $890^{\circ}C$ utilizing liquidphase sintering and show the microwave dielectric properties (dielectric constant ${\varepsilon}_r$ = 75, quality factor $Q{\times}f$ = 572 GHz, temperature coefficient of resonance frequency ${\tau}_f\;=\;-10\;ppm/^{\circ}C$). The estimated microwave dielectric properties with $V_2O_5$ addition (increase of ${\varepsilon}_r$, decrease of $Q{\times}f$, shift of ${\tau}_f$ to negative values) can be explained by the observed microstrucure (sintered density, abnormal grain structure) and possibly high-permittivity $Bi_{18}Zn_8Nb_{12}O_{65}$ (BZN) phase determined by X-ray diffraction.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.145-152
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• 2015

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

• Applied Chemistry for Engineering
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• v.25 no.4
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• pp.409-413
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• 2014

This study was carried out to design the optimum mixing ratio of aggregate, cyclic aggregate, and binder (moisture, emulsified asphalt, and emulsion type additives) and produce recycling cold asphalt paving mixture satisfying site work standard. The cyclic aggregate satisfying KS F 2572 was collected from waste asphalt by adequate processing. As the moisture content increased, the shearing strength was decreased. The maximum marshall stability was shown at the 3.0 wt% moisture content. So the optimum moisture content was 3.0 wt%. The marshall stability and flow value with the amount of emulsified asphalt was satisfied in the range of 0.5~2.5 wt%, and the porosity was satisfied in the range of 0.7~2.5 wt%. So the optimum amount of emulsified asphalt was 1.6 wt%. The optimum amount of emulsion type additive was 0.1 wt% in the light of marshall stability and degree of saturation of recycling cold asphalt mixture.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.528-532
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• 1997

A fermented squeezed-type paste was processed in order to highly effective utilization of cockle shell by-product, and improvement on rheological properties and texture of hydrolysate by used additives. The cockly shell by-products were homogenized with addition of water and enzymatically hydrolyzed at 5$0^{\circ}C$ for 8 hours added 4% Protease N.P.(Pacific Chemical Co.). And the hydrolysate was thermally treated for the purpose of flavor improvement, enzyme inactivation and pasteurization product at 10$0^{\circ}C$ for 1 hour, with 4% glucose. To make improvement of rheological properties, used complex additive with 0.5% alginic acid, 1% pectin and 0.2% agar were very effective. And stability of mixing was 98.1% after centrifuged at 10,000 rpm for 60 minutes. The chemical composition of moisture, total carbohydrate, total nitrogen and amino type nitrogen in the fermented squeeze-type cockle shell by-product paste were 57.7%, 20.6%, 1,458mg% and 1,187mg%, respectively. And the ratio of amino type nitrogen in total nitrogen was 81.4%.