• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.1-8
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• 2011

The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.

• Environmental Engineering Research
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• v.14 no.3
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• pp.170-173
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• 2009

This study examined the special technique of photocatalytic degradation (RPODisk) for removal of taste and odor causing materials, algae, and algal toxin. The RPODisk was effective for removal of these troublesome contaminants. It outperformed the fixed media and the UV irradiation for geosmin removal. The RPODisk performance was comparable to the combination of the UV irradiation with TiO2. The RPODisk performance was affected by the rotating speed. The faster the speed was, the better the performance. The RPODisk was also effective for removal of algae and algal toxin. The algal activity reduced by 80% after 30 mins of the treatment. More toxic microcystin (MC)-LR was more difficult to remove than MC-RR. The times for 50% removal were 23.7 mins for MC-LR and 14.1 mins for MC-RR. Almost 100 mins of the contact time was required to completely remove MC-LR at the rotating speed of 260 rpm.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.219-226
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• 2000

The study was executed for development of sensing elements of electronic tongue which could discriminate taste of liquid and semi-liquid foods. Five polymeric membranes which were composed of polymer, plasticizer, electro-active materials were prepared. After each polymeric membranes were mounted in an electrode body, membrane potentials due to electrochemical reaction with taste stimuli were measured. The experimental results were interpreted in view of the membrane's non-selective responses to stimuli.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.654-663
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• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• Journal of Sasang Constitutional Medicine
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• v.30 no.4
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• pp.53-58
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• 2018

Objective The purpose of this case study was to report improvements of a Soyangin patient with dysgeusia which a salty taste persisted in the mouth. Methods This patient was identified as Soyangin and treated by Yangkyuksanwha-tang-gamibang, acupuncture and moxa. Patient's symptom was assessed G/A(Global Assessment). Results and Conclusions The symptom of a lasting salty taste in the mouth was improved remarkably after using Korean medicine treatment, especially Yangkyuksanwha-tang-gamibang.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.22-28
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• 2008

This study was performed to aid promotion of fish paste containing Lycii fructus powder as a food. The tested concentrations of Lycii fructus powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. The L values of the samples decreased as the concentration of Lycii fructus powder increased(p<0.001), and the a- and b-value increased(p<0.001). All samples with 3 mm of thickness had good flexibility and did not break even after four times of folding. In texture meter tests, the cohesiveness increased, but gumminess and brittleness decreased according to increasing concentration of Lycii fructus' powder. In the sensory evaluation, scores for color, flavor, pleasant taste, hardness and adhesiveness increased with increasing powder concentration; however oily taste was decreased. The 3% Lycii fructus powder sample had the highest acceptance scores in terms of appearance, flavor, taste, texture and overall acceptability. The results suggest that Lycii fructus powder can be applied to fish paste for both quality and functionality.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.2
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• pp.339-351
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• 1997

The purpose of this study was to investigate the distribution of nerves in the rat circumvallate papilla by each developing stage. The distribution of nerves in the rat circumvallate papilla were investigated by means of immunohistochemistry for detection of calcitonin gene-related peptide(CGRP). The results were as follows : CGRP-immunoreactive(IR) nerve fibers entered the base of the papilla laterally to form a subepithelial plexus. On the 1st postnatal day, the bead-like appearance, typical appearance of CGRP-IR nerve fiber, was seen, but from the 5th postnatal day the bead-like appearance was seen less clearly and nerve fibers looking like a line were often observed. Mature taste buds having taste pores were first seen at the 10th postnatal day and then, increased markedly after this stage. CGRP-IR nerve fibers entering the epithelium were rarely seen on the 5th postnatal day but they increased in number on the 10th postnatal day when mature taste buds having taste pores were firstly observed and then on the 15th postnatal day, they were observed abundantly throughout entire epithelium. But from the 20th postnatal day, the nerve fibers in the lower two-third of the trench wall in which taste buds exist decreased but on the top surface and upper one-third of the trench wall the nerve fibers were observed limitedly.