• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.339-345
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• 2001

Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.229-237
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• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.990-998
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• 2014

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.552-558
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• 2010

This study was performed to provide basic data on the use of green laver for jook. To accomplish this, we tested water content, color, brightness, mechanical qualities and sensory qualities in comparison to a control group. Higher concentration of green laver powder decreased water content, lightness, redness, viscosity and pH. Further, higher concentration of green laver resulted in lowered preference regarding appearance. However, better flavor was with the result of a higher amount of green laver. Therefore, green laver seems to have benefits for use in oriental soup. Accordingly, we expect there is potential for use of green laver for jook.

• Biomolecules & Therapeutics
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• v.18 no.3
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• pp.246-256
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• 2010

Atopic dermatitis is a common skin disease affecting up to 10% of children and approximately 2% of adults. Atopic dermatitis exhibits four major symptoms, including intense itching, dry skin, redness and exudation. The "itch-scratch-itch" cycle is one of the major features in atopic dermatitis. The pathophysiology and neurobiology of pruritus is unclear. Currently there are no single and universally effective pharmacological antipruritic drugs for treatment of atopic dermatitis. Thus, controlling of itch is a very important unmet need in patients suffering from atopic dermatitis. This article will update progress during the past 10 years of research in the field of pruritus of atopic dermatitis, focusing on aspects of pruritogens (including inflammatory lipids, histamine, serotonin, proteinases, proteinase-activating receptors, neurotransmitters, neuropeptides, and opioid peptides), antipruritic therapies, and emerging new targets. Based on recent progress, researchers expect to identify exciting possibilities for improved treatments and to develop new antipruritic drugs acting through novel targets, such as histamine H4 receptor, gastrin-releasing peptide receptor, MrgprA3, thromboxane A2 receptor and the putative SPC receptor.

• Korean Journal of Veterinary Research
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• v.36 no.2
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• pp.463-470
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• 1996

The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$\beta$, $\beta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.

• Journal of Chest Surgery
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• v.9 no.1
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• pp.50-54
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• 1976

Erythermalgia has typical triad of burning pain, redness and localized elevation of body temperature at the involved extremities and according to the etiolgy it can be divided as primary (unknown) and secondary erythermalgia. One case of typical primary erythermalgia involving both lower extremities in 20 year old male patient was reported with dramatic symptomatic improvement for 4 months after bilateral lumbar sympathectomy. And there was another case of primary erythermalgia involving both upper and lower extremities in 12 year old girl, and all the symptoms and signs were disappeared about one week later with combined bilateral thoracic and lumbar sympathectomy. It is considered the first case of primary erythermalgia treated completely with sympathectomy in Korea.

• Journal of the Korea Furniture Society
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• v.21 no.5
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• pp.413-423
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• 2010

The study has been carried to evaluate the wood color, a typical element of visual and decorative effect, for seven major domestic softwoods using L*a*b* and chrominance ($\Delta$E*ab). The result showed that the values of whiteness, redness, and yellowness were positive at both sapwood and heartwood and there were no wood having a small chrominance difference ranged 0~0.5. There was also no wood having a chrominance difference ranging 0.5~3.0. Ginkgo biloba, Pinus koraiensis, and Larix kaempferi wood showed a little different chrominance, Taxus cuspidata, Pinus densiflora for. erecta, and Pinus densiflora wood substantial different chrominance, Juniperus chinensis wood largest different chrominance. It is concluded that the study results could be utilized as a data base in areas of wood craft and furniture and could open a way to substitute foreign imported woods.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.14 no.1
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• pp.66-75
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• 2001

Acne is a chronic, inflammatory disorder that mainly affects teenagers and young adults. The disease has many causes, blocking hair follicle or sebaceous gland. Acne is not life threatening, but quality of a patient is compromised. Therefore, the patient needs an active treatment. With this in mind, I witnessed some noticeable improvement among the patients by prescribing Myunposan(面疱散). Here are the findings of my experience. 1. Out of acne patients who visited Oriental Medicine Hospital of Kyung-Won University(暻園大學校서울韓方病院) during September 2000 - December 2000, 8 patients whose prognosis is dramatic were subjects. 2. Myunposan(面疱散) deems effective in removing wind(祛風), unnecessary metabolite(祛痰), heat(淸熱), and draining pus(排膿), and preventing evil effects(解毒). 3. In the case of those 8 success stories as a result of taking Myunposan(面疱散), in the order of redness, pain, iching, and fever, symptoms were quick to disappear, and papula, pustula, etc got better albeit slower. 4. Depending on general symptoms, oriental medicine and acupuncture treatment on top of taking Myunposan(面疱散), symptoms were even quicker to go away and improved.