• Food Science and Preservation
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• v.21 no.5
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• pp.668-675
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• 2014

This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.413-416
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• 2008

The concrete used most in construction materials. There is an overcrowded iron dimensions use of the concrete at time of the other concrete theory on the reinforcing rod back which did congestion and compares it with this, and there are more few dimensions of the aggregate than concrete, and quantity of aggregate passage is superior in mortar than concrete. If a volume rate of the aggregate writes mortar than concrete against this, therefore, unit amount increases, and quantity of paste increases and quantity of dry shrinkage than increase concrete. However, I let I regulate lay priest distribution of the aggregate, and the results rates increase and reduce unit amount and decrease quantity of dry shrinkage, and separation resistance and the gap passage characteristics are judged because it can be it in a substitute document of very superior concrete. I came to carry out the study that I watched to let I was useful a little more and do the improvement repair of a become building wall body, a basement pillar and repair reinforcement of the assistant in the reinforcing rod back, the old age when I made congestion here. I regulated lay priest distribution of the aggregate in the study and regulated substitution rate of the aggregate (40%, 50%, 60%) and divided W/C 30%, 40% standards and produced mortar and I compared quantity of air by this, slump, compression robbery and showed it this time.

• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

• Food Science and Preservation
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• v.14 no.3
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• pp.281-287
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• 2007

This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.1
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• pp.235-240
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• 2006

The paper will give an overview of the mission of GalTeC and then concentrate on two main aspects. The first more detailed aspect, is the analysis of the key performance parameters for the Galileo system services and presenting a technical overview of methods and algorithms used. The second more detailed aspect, is the service volume prediction including service dimensioning using the Prediction tool. In order to monitor and validate the Galileo SIS performance for Open Service (OS) and Safety Of Life services (SOL) regarding the key performance parameters, different analyses in the SIS domain and User domain are considered. In the SIS domain, the validation of Signal-in-Space Accuracy SISA and Signal-in-Space Monitoring Accuracy SISMA is performed. For this purpose first of all an independent OD&TS and Integrity determination and processing software is developed to generate the key reference performance parameters named as SISRE (Signal In Space Reference Errors) and related over-bounding statistical information SISRA (Signal In Space Reference Accuracy) based on raw measurements from independent sites (e.g. IGS), Galileo Ground Sensor Stations (GSS) or an own regional monitoring network. Secondly, the differences of orbits and satellite clock corrections between Galileo broadcast ephemeris and the precise reference ephemeris generated by GalTeC will also be compared to check the SIS accuracy. Thirdly, in the user domain, SIS based navigation solution PVT on reference sites using Galileo broadcast ephemeris and the precise ephemeris generated by GalTeC are also used to check key performance parameters. In order to demonstrate the GalTeC performance and the methods mentioned above, the paper presents an initial test result using GPS raw data and GPS broadcast ephemeris. In the tests, some Galileo typical performance parameters are used for GPS system. For example, the maximum URA for one day for one GPS satellite from GPS broadcast ephemeris is used as substitution of SISA to check GPS ephemeris accuracy. Using GalTeC OD&TS and GPS raw data from IGS reference sites, a 10 cm-level of precise orbit determination can be reached. Based on these precise GPS orbits from GalTeC, monitoring and validation of GPS performance can be achieved with a high confidence level. It can be concluded that one of the GalTeC missions is to provide the capability to assess Galileo and general GNSS performance and prediction methods based on a regional and global monitoring networks. Some capability, of which first results are shown in the paper, will be demonstrated further during the planned Galileo IOV phase, the Full Galileo constellation phase and for the different services particularly the Open Services and the Safety Of Life services based on the Galileo Integrity concept.

• Resources Recycling
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• v.29 no.1
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• pp.53-61
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• 2020

This study aimed to develop a foam concrete material for a ground repair system that has low strength and low fluidity by using an eco-friendly binder, which substitutes industrial by-products for more than 90% of cement. Basic properties were evaluated after substituting a small amount of calcium sulfo aluminate (CSA) for the binder to improve the sinking depth rate and volume change, commonly found when it had a large amount of industrial by-products. The substitution rates of CSA for the eco-friendly binder used for the foam concrete were 2.5, 5, and 10%. Fresh properties, hardened properties, pore structure, and hydrates were analyzed. Experimental results showed that using only 2.5% of CSA could improve the deep sinking depth which occurred when using an eco-friendly binder. As a result, the weight difference between the upper, middle, and lower parts of cast specimens was improved even after being hardened. The addition of CSA also contributed to the formation of small, uniformly sized closed pores and improved initial strength. However, when the proportion of CSA increased, the long-term strength decreased. However, it satisfied the target strength when 5% or less of CSA was used. The results of this study revealed that it was possible to manufacture foam concrete with low strength and high fluidity for repairing ground satisfying target qualities by adding 2.5% of CSA to the eco-friendly binder containing a large amount of industrial by-products.

• Journal of Plant Biotechnology
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• v.42 no.2
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• pp.71-76
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• 2015

Developed countries have set seed industry as a new growth engine, which demands strong support from the government. Multinational seed companies such as Monsanto and DuPont have made huge financial investment to secure their major roles in the global market. To spur domestic seed industry performance, Korean government laid out the foundation for developing seed industry through policy promotion in the late 2000s. In this paper, I look at the current state of the domestic and international seed market to provide information for improving the efficiency of the propulsion of the Golden Seed Project (GSP) along with its vision. The increasing size of global giant companies has been regarded to monopolize the world seed industry wherein ten renowned companies occupy 73% of the overall global market. In effect, this causes a price hike due to limited seed choices. Domestic seed market has been stuck in a range due to a sustained low agricultural production resulting in decreased seed demand and market size. Though breeding technologies for rice and vegetables are world-class, the technologies for top global crops such as cabbage, paprika, and forage are insufficient therefore professionals in this field are not easily employed. Moreover, there is a lack in appropriate infrastructure set up in the universities which adds to ineffective training of professionals. Being a key-supporting industry for agriculture, seed industry should be granted with strong and sustainable investment support from the government. In view thereof, GSP, which started in 2012, ambitions to spur researches outlined by excellent professionals in universities and seed companies aimed to drive seed export volume and quality and attain domestic seed self-sufficiency through adoption of export- and import-substitution seed types (10 varieties each) development strategies. To develop Korea's seed industry excellent achievement of GSP's goals should be drawn successfully and to do this beside development of high quality seeds, support programs for promotion of seed exports are also needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.723-729
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• 2004

To develop foods using dried persimmon, hot-water extracts of dried persimmons were added into strong wheat flour in the ratio of 10, 20, 30, and 40% and the quality characteristics of baked products were investigated. The proximate compositions of dried persimmons hot-water extracts were 70.37% of moisture, 1.72% of crude protein, 0.18% of crude lipids, 1.99% of crude ash and 4.37% of crude fiber, respectively. With increasing the addition of dried persimmons hot-water extracts, moisture content of the added breads was increased to 47.20% from 41.12% of non-added bread and water activity to 0.576 from 0.495. Water binding capacity of the added dried persimmons hot-water extracts rasied weight of the bread but decreased specific volume. In the hunter's color values the more dried persimmons hot-water extracts was added, the lower L vaules we, and the higher a and b values we. In the texture property, the addition of dried persimmons hot-water extracts increased hardness, gumminess and chewiness, while decreased adhesiveness and fracturability. Judging from texture, taste and overall acceptability of the product, recommended substitution level for hot-water extracts of dried persimmons in bread was 30% or less.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.

• The Journal of Korean Society for Radiation Therapy
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• v.15 no.1
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• pp.19-27
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• 2003

I. Purpose In special cases of Total Body Irradiation(TBI), Half Body Irradiation(HBI), Non-Hodgkin's lymphoma, E-Wing's sarcoma, lymphosarcoma and neuroblastoma a large field can be used clinically. The dose distribution of a large field can use the measurement result which gets from dose distribution of a small field (standard SSD 100cm, size of field under $40{\times}40cm2$) in the substitution which always measures in practice and it will be able to calibrate. With only the method of simple calculation, it is difficult to know the dose and its uniformity of actual body region by various factor of scatter radiation. II. Method & Materials In this study, using Multidata Water Phantom from standard SSD 100cm according to the size change of field, it measures the basic parameter (PDD,TMR,Output,Sc,Sp) From SSD 180cm (phantom is to the bottom vertically) according to increasing of a field, it measures a basic parameter. From SSD 350cm (phantom is to the surface of a wall, using small water phantom. which includes mylar capable of horizontal beam's measurement) it measured with the same method and compared with each other. III. Results & Conclusion In comparison with the standard dose data, parameter which measures between SSD 180cm and 350cm, it turned out there was little difference. The error range is not up to extent of the experimental error. In order to get the accurate data, it dose measures from anthropomorphous phantom or for this objective the dose measurement which is the possibility of getting the absolute value which uses the unlimited phantom that is devised especially is demanded. Additionally, it needs to consider ionization chamber use of small volume and stem effect of cable by a large field.