• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1082-1090
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• 2005

Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.231-237
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• 1984

Changes in available lysine and water soluble proteins were checked to obtain the desirable condition of processing for boiled Neverita didyma under the various autoclaving temperatures and times. It was also carried out to assess the affect of heat treatments upon the solubility of coagulable substances in boiled products. In order to evaluate the nutritional quality of processed Neverita didyma under the highest available lysine retention and without bacteria, it was studied the value of pepsin-pancreatin digest residue index in comparison with unprocessed (raw) material. The crude protein content of raw material was higher than that of the other mollusks, while the content of crude fat was showing lower value. It was noticed that the higher contents of coagulable substances and water soluble proteins in processed Neverita didyma were obtained under the conditions, retort temperature at $120^{\circ}C$ above, and 40-60 min. sterilization. After the pannel test, the coagulable substances were not found below the level of $0.40{\pm}0.03$ gram nitrogen/ml of juice. The remarkable retention of available lysine (FDNB-reactive lysine) was resulted in the conditions of autoclaving at $115^{\circ}C$ for 40 minutes in boiled Neverita didyma products, and that processing condition was coincide with the condition of commercial sterilization for boiled top shell. It was revealed that the boiled meat of Neverita didyma showed the higher PPDRI(65.85) than that of raw material (63.16).

• KSBB Journal
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• v.25 no.6
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• pp.572-576
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• 2010

Biological products, such as live varicella vaccine, are composed of biological substances derived from biological organisms. It is very difficult to identify these biologics' characteristics by analysis of simple physical and chemical methods alone. So the reference material is essential in order to evaluate the quality of bilogics. The 1'st national standard for varicella live vaccine was manufactured, established in 2002 and 2003, and have been used for the manufacturer's quality control and national lot release since then. As the lack of its availability and the decrease of its stability, this study was initiated by National Institute of Food and Drug Safety Evaluation (NiFDS) in 2008 to manufacture and establish the 2nd national standard for varicella live vaccine. The candidate material was manufactured from one of domestic manufacterers and the joint research of the NiFDS and manufacturers of varicella live vaccine was conducted to estimate of the reliable virus content. In the collaborative study, 3 laboratories including NiFDS performed the virus content test more than 7 times and all assay results were statistically analyzed. The mean coefficient of variation (CV) was 1.24%, and the geometric mean titre (GMT) variation range of each laboratory was low. On the basis of the results of this study, the candidate material of 2nd national standard for varicella live vaccine was assigned a potency of 4.26 log10 pfu/0.5 mL, when reconstituted in 0.7 mL.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Geophysics and Geophysical Exploration
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• v.6 no.3
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• pp.126-133
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• 2003

High-resolution shallow marine seismic surveys have been carried out for the resources exploration, engineering applications and Quaternary mapping. To improve the resolution of subsurface structure image, multichannel digital technique has been applied. The quality of the image depends on the vertical and horizontal resolution and signal to noise (S/N) ratio which are associated with the data acquisition parameters such as sample interval, common midpoint (CMP) interval and CMP fold. To understand the effect of the acquisition parameters, a test survey was carried out off Yeosu and the acquired data were analyzed. A 30 $in^3$ small air gun was used as a seismic source and 8 channel streamer cable with a 5 m group interval was used as a receiver. The data were digitally recorded with a shot interval of 2 s and sample interval of 0.1 ms. The acquired data were resampled with various sample intervals, CMP intervals and CMP folds. The resampled data were processed, plotted as seismic sections and compared each other. The analysis results show that thin bed structure with ${\~}1m$ thickness and ${\~}6^{\circ}$ slope can be imaged with good resolution and continuity and low noise using the acquisition parameters with a sample interval shorter than 0.2 ms, CMP interval shorter than 2.5 m and CMP fold more than 4. Because seismic resolution is associated with the acquisition parameters, the quality of the subsurface structure can be imaged successfully using suitable and optimum acquisition parameters.

• Food Science and Preservation
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• v.24 no.8
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• pp.1103-1112
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• 2017

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda's ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda's ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Research in Community and Public Health Nursing
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• v.12 no.1
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• pp.288-298
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• 2001

This article makes an attempt to evaluate the extent of developing community health nursing knowledge and to suggest the direction of developing a body of knowledge henceforth through the results of analysis for contents and outcomes of all literatures. which have been published in the Journal related to community health nursing. Refer to the following for the result of this article. 1. The total number of literatures analyzed amounted to 100 pieces in Journal of community health nursing society. 78 in Journal of industrial nursing society, 134 in Journal of school health society. 40 in Journal of home care nursing society. 2. Journal of community health nursing society Health needs and educational-behavioral diagnoses, which are more concrete nursing assessments and diagnoses. formed the main current(54%) of articles published in Journal of community health nursing society since 1992. There was a quantitative growth as well as a qualitative advance. Through a classification by the type of a body of knowledge. It was found that the knowledge providing nursing practice with bases, commanded an overwhelming majority(71.8%). Also, Researches on systemic supports for nursing practice are showing a tendency to increase. 3. Journal of industrial nursing society 52.6% of research papers presented in Journal of industrial nursing society dealt with health problem of workers. assessment of risk factors, diagnosis of health behaviors. Because of the beginning of an industrial nursing, the domain of nursing management to establish the role and task, work condition, training. documentary system made up 23 percent of research, subjects. A knowledge providing nursing practice with bases have a majority, 69.2%. In addition. the subject concerning a systemic support and quality assurance was scarce but continuously presented. 4. Journal of school health society The major point of this journal is the identification of health problems and risk factors which belong to assessment and diagnosis domain(56.8%) regardless of year, Because of the interdisciplinary characteristic. The knowledge on quality assurance of nursing practice is relatively rare. But, articles related to a systemic support is plentiful. 5. Journal of home care nursing society In its infancy, there was a large number of papers concerning need assessment and diagnosis, Comparing others, this journal has introduced a good many of articles related to program management. delivery system. service fee, etc that belong to domain of systemic support for nursing practice. 6. It is showing definitely that quantity and extent of research have grown for a short period. See the analysis in terms of nursing process, studies related to the domain of assessment and diagnosis command an absolute majority regardless of kinds of journal. Although articles referring to program management and implementation is increasing in number, it is scarce to evaluate a nursing program and grope for an improvement. Also, program development based on a theoretical framework is little. Therefore much more scientific effort to ensure profession should be executed. 7. In the methodological aspect, longitudinal study needs to be carried out so that we could show the evidence based nursing theory. To develop a more general theory, we have to conduct a study of various subjects and improve a validity of tools through a repeat test. In addition, the effort for interdisciplinary cooperation is needed.