• The Korean Journal of Nuclear Medicine Technology
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• v.13 no.1
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• pp.9-14
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• 2009

Purpose: Nowadays in the nuclear medicine, many studies and efforts are being made to reduce the scan time, as well as the waiting time to be needed to execute exams after injection of radionuclide medicines. Several methods are being used in clinic, such as developing new radionuclide compounds that enable to be absorbed into target organs more quickly and reducing acquisition scan time by increase the number of Gamma Camera detectors to examine. Each medical equipment manufacturer has improved the imaging process techniques to reduce scan time. In this paper, we tried to analyze the difference of image quality between FBP, 3D OSEM reconstruction methods that commercialized and being clinically applied, and Astonish reconstruction method (A kind of Iterative fast reconstruction method of Philips), also difference of image quality on scan time. Material and Methods: We investigated in 32 patients that examined the Bone SPECT from June to July 2008 at department of nuclear medicine, ASAN Medical Center in Seoul. 40sec/frame and 20sec/frame images were acquired that using Philips‘ PRECEDENCE 16 Gamma Camera and then reconstructed those images by using the Astonish (Philips’ Reconstruction Method), 3D OSEM and FBP methods. The blinded test was performed to the clinical interpreting physicians with all images analyzed by each reconstruction method for qualitative analysis. And we analyzed target to non target ratio by draws lesions as the center of disease for quantitative analysis. At this time, each image was analyzed with same location and size of ROI. Results: In a qualitative analysis, there was no significant difference by acquisition time changes in image quality. In a quantitative analysis, the images reconstructed Astonish method showed good quality due to better sharpness and distinguish sharply between lesions and peripheral lesions. After measuring each mean value and standard deviation value of target to non target ratio with 40 sec/frame and 20sec/frame images, those values are Astonish (40 sec-$13.91{\pm}5.62$ : 20 sec-$13.88{\pm}5.92$), 3D OSEM (40 sec-$10.60{\pm}3.55$ : 20 sec-$10.55{\pm}3.64$), FBP (40 sec-$8.30{\pm}4.44$ : 20 sec-$8.19{\pm}4.20$). We analyzed target to non target ratio from 20 sec and 40 sec images. And we analyzed the result, In Astonish (t=0.16, p=0.872), 3D OSEM (t=0.51, p=0.610), FBP (t=0.73, p=0.469) methods, there was no significant difference statistically by acquisition time change in image quality. But FBP indicates no statistical differences while some images indicate difference between 40 sec/frame and 20 sec/frame images by various factors. Conclusions: In the circumstance, try to find a solution to reduce nuclear medicine scan time, the development of nuclear medicine equipment hardware has decreased while software has marched forward at a relentless. Due to development of computer hardware, the image reconstruction time was reduced and the expanded capacity to restore enables iterative methods that couldn't be performed before due to technical limits. As imaging process technique developed, it reduced scan time and we could observe that image quality keep similar level. While keeping exam quality and reducing scan time can induce the reduction of patient's pain and sensory waiting time, also accessibility of nuclear medicine exam will be improved and it provide better service to patients and clinical physician who order exams. Consequently, those things make the image of department of nuclear medicine be improved. Concurrent Imaging - A new function that setting up each image acquisition parameter and enables to acquire images simultaneously with various parameters to once examine.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.226-233
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• 2005

This study was carried out to evaluate the fruit and growth characteristics of selecting Vitis amurensis through functional material analysis and sensory evaluation in V. amurensis collected in Gangwondo. For evaluation of growth characteristics in V. amurensis, experiments were carried out by compared with the two grape cultivars 'Campbell Early' and 'Kyoho'. The full bloom and verasion time in V. amurensis was investigated faster than those of examined cultivar grapes, while harvest time was investigated latter than those of examined cultivar grapes, but agronomic characteristics was not thought significantly difference between cultivar grapes and V. amurensis. For evaluation of shoot growth phase, the growth curve was very similar to cultivar grapes. The berry size in V. amurensis showed that increases rapidly between 3 and 4 days after full bloom time, and approximately doubles between the second growth period and harvest time, and the berry development phase investigated that consist of two sigmoid growth periods separated by a lag phase. The berry weight and soluble solids in V. amurensis increased with the tree age, but acidity and total sugar contents decreased, and showed a special quality and stable growth according to vine age. To investigation of functional materials, the anthocyanin content in V. amurensis ranged from 16.6 to 50.2 mg/100 g, and the resveratrol content ranged from 0.143 to $0.236{\mu}g/100\;g$ which was higher than those of cultivar grapes. These result indicated that V. amurensis tended to have the useful material larger than cultivar grapes. Therefore, other edibility factors of V. amurensis collected in Gangwondo may contribute to breeding studies in Vitis. spp.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.706-712
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• 2011

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at $4^{\circ}C$ and fordevelopment of a standard recipe. Total aerobic bacteria level were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear, and $3.00{\pm}0.14$ log CFU/g in julienne white radish (control). Coliform counts were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear and $1.84{\pm}0.17$ log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1436-1443
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• 2007

This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba(MH), Schizandra chinensis(SC), and chitosan (C) during storage at $10^{\circ}C$ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU+MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.920-926
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• 2010

Marine alga, Chlorella vulgaris, was extracted by chloroform-methanol (2:1, v/v) solvents for lipid extraction at $35^{\circ}C$ for five hours (HCM-35) and its process was compared with conventional lipid extraction condition such as chloroform-methanol (2:1, v/v) at $65^{\circ}C$ for one hour (CM-65). This low temperature extraction process showed that 80% of total lipid was extracted and its residues contained relatively unchanged amounts of intact proteins and other minerals as well as amino acid profiles. Interestingly enough, the weight fraction of carbohydrate in the residues slightly increased due to less denaturation at low process temperature. The biological activities of the residues such as cytotoxicity and immune cell growth activation were not much changed after being extracted. The sensory evaluation were found to be very favorable for being used as a food additive and/or food supplement. This result could also help to maintain the economic feasibility of utilizing marine resources in food and other relevant industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.