• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.4
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• pp.381-388
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• 2019

Recently, the importance of individual skin characteristic is emphasized for customized beauty products. There are many studies on the concept of the syndrome differentiation, related to individual cosmetics in Korean Medicine. However, skin characteristic according to Yin deficiency syndrome (YDS), which is associated with aging, are yet to be clarified. The objective of this study was to evaluate the skin characteristic and questionnaire of female with YDS compare to with non-YDS. 218 healthy females between 40 and 59 years of age were assessed for the skin hydration, elasticity, brightness (L^* value), redness (a^* value), pore, pigmentation, wrinkle, and sebum by Corneometerr^®, Cutometerr^®, and Janus lll. Independent t-test showed lower hydration, lower elasticity, and higher redness in the YDS group compared to the non-YDS group (all p < 0.05). There was significant difference on the facial fever, insomnia, decreased amount of urine, and skin sensitive checklist. These results suggested that using the questionnaire associated with YDS and skin characteristic could separate skin types and apply to customized beauty products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1296-1302
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• 2013

The quality of fresh jujube (Zizyphus jujuba) fruit rapidly declines in the postharvest stage and thus the effective storage conditions for agricultural warehouses were investigated in this study. Fresh jujubes (~10 kg) were stored using five different storage methods: plastic box without further packaging as a control (C-PL), plastic box with hanji packaging (H-PL), plastic box with functional film packaging (F-PL), cardboard box with hanji packaging (H-CB), and cardboard box with functional film packaging (F-CB). The storage boxes were stored in a refrigerator ($0^{\circ}C$ and 80~90% RH), equipped with an ethylene gas scavenging device for 9 weeks and then the quality characteristics were analyzed. The control storage conditions of jujubes showed a substantial decline in quality with decreases in moisture content, hardness, and sugar content as well as increases in decay ratio and redness. Among the tested storage conditions, F-CB was most effective in terms of maintaining the quality of jujube fruit while maintaining firmness, weightlessness, ripening degree from redness and visible appearance. In conclusion, effective storage and packaging conditions during storage enabled maintenance of fruit quality of jujubes for 9 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.779-784
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• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• Journal of Veterinary Clinics
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• v.23 no.2
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• pp.123-128
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• 2006

Production of cloned pigs by somatic cell nuclear transfer (SCNT) has unlimited value for developing critical biotechnology such as xenotransplantation. Various efforts have been made to establish this technology, and several litters of live piglets have been produced after transfer of SCNT embryos. However, the efficiency is very low compared to piglet production by artificial insemination or natural mating. So far, most studies have been limited to in vitro production of SCNT embryos. This study was conducted to standardize a surrogate recipient (gilts) for transfer of SCNT embryos to improve pregnancy rate. Potential surrogate gilts over 7 months of age were checked for their estrous status by observing external signs; vaginal fluid, vulva redness, vulva swelling, and standing response to back pressure. Viscosity of vaginal fluid was evaluated and classified as none (0), medium (1), and strong (2). Vulva redness and swelling was respectively assessed by none or shrink (0), medium (1), strong (2). Back pressure was estimated by an immediate move (0), standing less than 10 sec (1), and standing over 10 see (2). And then ovulation status of each surrogate was classified as pre-ovulation (PO-17 surrogates), just prior to ovulation (JPO-20 surrogates), in ovulation (IO-12 surrogates), just after ovulation (JAO-14 surrogates) and after ovulation (AO-24 surrogates) at the time of surgery for embryo transfer (ET). Real-time ultrasonographic scanners have been used for pregnancy diagnosis by observing amniotic vesicles. The first pregnancy diagnosis was done on Day 30 after ET and then repeated 2-week interval. In the results, SCNT embryos transferred into JPO surrogates gave better pregnancy rates (45%) than others (4% to 11%) on Day 30 after ET. These result indicates that surrogate gilts in a status just prior to ovulation can offer optimal condition to establish pregnancy by transfer of SCNT pig embryos.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1007-1013
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• 2010

This study was conducted to evaluate the effects of dietary complex enzyme (${\beta}$-mannanase 800 IU/kg and xylanase 700 IU/kg) in a diet containing corn distiller's dried grain with soluble (DDGS) on meat quality and pork fatty acid composition. Ninety-six pigs ([(Landrace${\times}$Yorkshire)${\times}$Duroc], with an average body weight of 68.77 kg were used in the 8 wk growth assay. Dietary treatments included 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS and 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex. The pigs were allotted randomly into pens (n=4 per pen) with six replicate pens per treatment by a completely randomized design. Pigs were slaughtered at the end of the experiment and the loin muscle was obtained for meat quality. Meat pH (p<0.01), firmness (p<0.01) and redness (p<0.05) were higher in DDGS-supplemented diet than in the corn-soy bean meal diet. However, color, marbling, lightness, yellowness, thiobarbituric acid reactive substances, water holing capacity, driploss, cooking loss and loin muscle area were not significantly different among the diets. The pigs fed the DGGS-supplemented diet had higher total unsaturated fatty acids (UFA) and total UFA/saturated fatty acid (SFA) ratio of loin and backfat. The results indicate that a diet containing DDGS can influence pH, firmness, redness and total UFA concentration and total UFA/SFA ratio of meat and backfat, but that enzyme addition has no affect on meat quality.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.164-172
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter's color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1 %.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Journal of Broadcast Engineering
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• v.22 no.3
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• pp.282-294
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• 2017

In this paper, we propose a novel intelligent headlight control (IHC) system which is durable to various road lights and camera movement caused by vehicle driving. For detecting candidate light blobs, the region of interest (ROI) is decided as front ROI (FROI) and back ROI (BROI) by considering the camera geometry based on perspective range estimation model. Then, light blobs such as headlights, taillights of vehicles, reflection light as well as the surrounding road lighting are segmented using two different adaptive thresholding. From the number of segmented blobs, taillights are first detected using the redness checking and random forest classifier based on Haar-like feature. For the headlight and taillight classification, we use the random forest instead of popular support vector machine or convolutional neural networks for supporting fast learning and testing in real-life applications. Pairing is performed by using the predefined geometric rules, such as vertical coordinate similarity and association check between blobs. The proposed algorithm was successfully applied to various driving sequences in night-time, and the results show that the performance of the proposed algorithms is better than that of recent related works.

• Food Science and Preservation
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• v.24 no.2
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• pp.303-311
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• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Food Science and Preservation
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• v.15 no.4
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• pp.524-531
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• 2008

To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.