• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.382-391
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• 2021

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS⁺ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the "a" value, "b" value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and "L" values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

• Journal of Animal Reproduction and Biotechnology
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• v.34 no.1
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• pp.50-56
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• 2019

These studies were conducted to evaluate developmental competence of follicular oocyte collected from the ovaries of Hanwoo cows with the high offspring meat quality (1++ and 1+ grade). Cumulus oocyte complexes from individual cows were matured, fertilized and cultured using protocols of in-vitro maturation (IVM), invitro fertilization (IVF) and in-vitro culture (IVC). The rates of blastocyst development from Hanwoo cows with the offspring meat quality grades of 1++ and 1+ were 18.6 and 21.2%, respectively. The rates of blastocyst development were 26.3, 20.7, 20.7, 17.2 and 31.2% from Hanwoo cows with the meat quality grades of 1++, 1+, 1, 2 and 3, respectively. Fiftyseven transferable embryos were recovered from 11 Hanwoo donor cows (5.2/head) with the high offspring meat quality grades of 1++ and 1+ in vivo, and the pregnancy rate after embryo transfer was 61.1%. In conclusion, these results suggest that in vitro embryo production from the ovaries of cows with the high meat quality grades using individual culture system can be used an efficient method for livestock improvement. In addition, for the successful industrialization of embryo transfer, conception rate should be improved.

• Journal of Sasang Constitutional Medicine
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• v.34 no.1
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• pp.13-27
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• 2022

Objectives The purpose of this study is to reevaluate the quality of reporting on case reports published in Journal of Sasang Constitutional Medicine (SCM) from June 2018 to December 2021, compared with January 2015 to May 2018. Methods Case reports were identified by searching from archive on the website of society of Journal of SCM. We assessed the quality of reporting on them based on CAse REport (CARE) guideline. Results A total of 32 case reports was finally included for the assessment. Overall quality of reporting was improved compared to one of previous study. The median reported rate of 'sufficiently' reporting increased by 7.8% from 66.7% to 74.5%, while the one as evaluated 'not sufficiently' and 'not reported' decreased by 4.1% from 14.8% to 10.7%, and 3.5% from 21.4% to 17.9%, respectively. However, more than 50% of 32 case reports did not still report 5 items about intervention adherence and tolerability(96.9%), diagnostic challenges(93.8%), adverse events(87.5%), timeline(68.8%), and patient's perspective on interventions(65.6%). Compared to the results of previous study, continuous attention is required for adverse events and changes in intervention in which the unreported rate increased by 18.3% and 6.3%, respectively. In addition, prognostic characteristics, patient's informed consent, patient's occupation, and keyword of 'Case report' and 'Sasang (Constitutional) medicine' should be sufficiently reported in the future. Conclusions Despite the overall improvement in the quality of reporting, efforts to improve the quality of reporting should be continued by referring to well-reported cases reports previously published in Journal of SCM.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

• Journal of Broadcast Engineering
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• v.2 no.2
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• pp.194-205
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• 1997

In video compression standards such as MPEG and H.263. rate control is one of the key components for good coding performance. This paper presents a simple adaptive rate control scheme using a piecewise linear approximation model. While conventional buffer control approach is performed by adjusting the quantization parameter linearly according to the buffer fullness. the proposed approach uses a piecewise linear approximation model derived from logarithmic relation between the quantization parameter and bitrate in data compression. In addition. a forward analyzer performed in the spatial domain is used to improve image quality. Simulation results demonstrate that the proposed method provides better performance than the conventional one and reduces the fluctuation of the PSNR per frame while maintaining the quality of the reconstructed frames at a relatively stable level.

• KIEAE Journal
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• v.11 no.1
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• pp.3-8
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• 2011

Sound absorbing materials used for lightweight panels and interior material are mainly made of fibroid material such as glass wool or rock wool. However these fiber type sound absorbing materials have some problems such that sound absorption could be decreased as time goes by because of durability. In addition, dust scattering from fiber type material can cause another problem in health. In this point of view, this study aims to develop environment friendly sound absorbing material using Hwangto(so called loess or yellow soil), a traditional housing material. Hwangto is natural housing material in Korea and generally known for improving indoor air quality. Hwangto panel is made to construct on the floor, wall and ceiling, and expected that there is not enough absorption. Present study tried to develop environment friendly sound absorbing material that has high sound absorption performance with good environment performance in terms of air quality. Pore rate was designed to maximize the absorption in the specific frequency bands, and two kinds of backing space were applied in order to see the effect of backing space. As a result peak frequency that has maximum absorption is going high as the pore rate is increased. The backing space provides more absorption and makes the peak frequency down to low.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.739-744
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• 2008

The method of yeast propagation has an influence on yeast physiology, fermentation ability, flocculation rate, and taste stability of beer. In order to find optimal conditions for propagation, several parameters were investigated in combinations. The bottom brewing yeast grown at $10^{\circ}C$ indicated that a higher flocculation capacity during the $1^{st}$ fermentation. However, the taste stability and the aroma profile were not affected by parameters of propagation investigated. The beer quality was rather affected by storage duration. In addition, a correlation between tasting and chemiluminescence was found at the beer, which was produced using bottom brewing yeast. The propagation at $10-25^{\circ}C$ with addition of zinc ion indicated the best condition to improve fermentation ability, flocculation rate, and filterability for bottom brewing yeast, whereas the propagation at $30^{\circ}C$ with addition of zinc ion showed the best condition to increase fermentation ability for top brewing yeasts.