• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.333-340
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• 1998

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1826-1831
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• 2010

This study was carried out to examine the changes of the quality feature and antioxidant activity of grape by-products. This experiment was to arrange the basic data for developing a functional material using grape by-products which were useless resources. Hot-air and freeze drying were followed by the gamma irradiation of 1~20 kGy. Hunter's color value, in case of hot-air drying, showed the highest L and a value in the 3 kGy, and it decreased according to the increase of the exposure dose. In the case of fre ze drying it showed the highest L and b value at the highest exposure, 20 kGy. It was considered that the breakdown of the pigment through high temperature processing was launched and the influence according to the gamma irradiation was not shown. The gamma irradiation of 3 kGy appeared to have a good influence on the color of the grape by-products which went through hot-air drying. The contents of the total phenolic compounds, in case of hot-air drying, showed the highest total polyphenol contents in the 3 kGy irradiation and it decreased according to the increase of the exposure dose; in contrast, the higher phenolic contents showed in the irradiated group than in the control. In case of freeze drying, the highest phenolic contents appeared in the control but 3 kGy showed the highest one in the irradiated group. Results of radical scavenging activity using DPPH and ABTS indicated that 3 kGy showed the highest radical scavenging activity in hot-air and freeze drying. Therefore, it was found that gamma irradiation of 3 kGy could improve the color and antioxidant activity of grape by-products, but an antioxidant activity of grape by-product due to the gamma irradiation was a little affected in the aspects of by-product utilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Journal of radiological science and technology
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• v.34 no.3
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• pp.239-244
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• 2011

In this study, we evaluated diffusion weighted imaging (DWI) to investigate whether the DWI parameters can predict characteristic parameters on pathologic specimens of tumor or not. CFPAC-1 was injected subcutaneously on the back flank of athymic nude mice (n=13) then two tumors were initiated on each mouse (2${\times}$13=26 tumors). The mice were sacrificed to make specimen immediately after initial MR imaging then were compared with the MR image. A dedicated high-field (7T) small-animal MR scanner was used for image acquisitions. A T1 and T2 weighted axial image using RARE technique was acquired to measure the T2 values and tumor size. DWI MR was performed for calculating ADC values. To evaluate tumor cellularity and determine the levels of MVD, tumor cells were excised and processed for H-E staining and immunostaining using CD31. T2 values and ADC values were computed and analyzed for each half of the tumors and compared to the correlated specimens slide. Median ADC within each half of mass was compared to the cellularity and MVD in the correlated area of pathologic slide. The mean of ADC value is $0.7327{\times}10^{-3}$ $mm^2/s$ and standard deviation is $0.1075{\times}10^{-3}$ $mm^2/s$. There is a linear relationship between ADC value and tumor necrosis (R2=0.697, p< 0.001). DW image parameters including the ADC values can be utilized as surrogate markers to assess intratumoral neoangiogenesis and change of the internal structure of tumor cells.

• Research in Plant Disease
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• v.10 no.3
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• pp.188-193
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• 2004

The symptom expressions such as yellowish and mosaic spots in overwintering barley have been considered to be a damage by cold or water. However, it had revealed that the symptom expressions were caused by viruses throughout three year nationwide surveys. Barley yellow mosaic virus (BaYMV), Barley mild mosaic virus (BaMMV), and Soil-borne wheat mosaic virus (SBWMV) was detected in 2001-2003 and Barley yellow dwarf virus-MA V (BYDV -MA V) from field samples collected on March in 2003. The results of investigation showed that the incidence of BaYMV was more than 70％ and that of BaMMV and SBWMV was 15.7-37.4％ and 0.7-10.1 ％ in three year surveys, respectively. The incidence of BYDV-MAV was approximately 1 ％ in 2003 only. The distribution of BaYMV was relatively uniform throughout barley fields in Korea, but the incidence of the virus in Gyunggi Province was as low as 19％ compared to 65-85％ in the rest of regions. On the other hand, 70％ of BaMMV was found to be in the west south regions of Korea, Jeonbuk and Jeonnam Provinces. Taken together, both BaYMV and BaMMV were thought to be dominant casual agents in overwintering barley by either single or mixed infections. Previous survey data for BaYMV from 1994 to 1996 indicated that the incidence of the virus was approximately 40％ in Jeonbuk, Jeonnam, and Gyungnam Provinces. Thus, comparing with the results from the recent nationwide survey, the incidence of BaYMV had been rapidly increasing in overwintering barley fields in the southern part of Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.66-72
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• 2017

Potato greening determines the shelf life and affects the marketability of this tuber. Various stresses during handling and storage interact to affect the tuber's physiological status and can affect the rate of greening. This study investigated the effects of storage temperature on tuber greening and shelf life in unwashed and washed potatoes of the cultivar Superior. Physiological and biochemical changes were examined during 15 days at room temperature ($23{\pm}2^{\circ}C$) under cool-white fluorescent light after storage for 1 month at different temperatures ($4^{\circ}C$, $20^{\circ}C$). Hunter a values were negative (-) for washed potatoes after 3 days (-0.8) and 15 days (-2.5) at room temperature following 1 month of storage at $4^{\circ}C$ while positive (+) values were observed for unwashed potatoes after 15 days at room temperature. The Hunter ${\Delta}E$ values of washed potatoes previously stored at $4^{\circ}C$ for 1 month increased after 3 days at room temperature compared with those of unwashed potatoes. The total chlorophyll content of washed potatoes was higher than that of unwashed potatoes. The highest correlation was observed between the Hunter ${\Delta}E$ value and Hunter a value (-0.93506), while a positive correlation coefficient (0.89806) was observed between greening criteria and Hunter ${\Delta}E$ value by using colorimetry. We conclude, therefore, that there is a biosynthetic link between temperature-induced chlorophyll accumulation and tuber greening in storage.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.73-78
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• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

• Korean Journal of Cognitive Science
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• v.16 no.4
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• pp.305-322
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• 2005

Watermarking is a widely employed method tn protecting copyright of a digital image, the owner's unique image is embedded into the original image. Strengthened level of watermark insertion would help enhance its resilience in the process of extraction even from various distortions of transformation on the image size or resolution. However, its level, at the same time, should be moderated enough not to reach human visibility. Finding a balance between these two is crucial in watermarking. For the algorithm for watermarking, the predefined strength of a watermark, computed from the physical difference between the original and embedded images, is applied to all images uniformal. The mean brightness or contrast of the surrounding images, other than the absolute brightness of an object, could affect human sensitivity for object detection. In the present study, we examined whether the detectability for watermark noise might be attired by image statistics: mean brightness and contrast of the image. As the first step to examine their effect, we made rune fundamental images with varied brightness and control of the original image. For each fundamental image, detectability for watermark noise was measured. The results showed that the strength ot watermark node for detection increased as tile brightness and contrast of the fundamental image were increased. We have fitted the data to a regression line which can be used to estimate the strength of watermark of a given image with a certain brightness and contrast. Although we need to take other required factors into consideration in directly applying this formula to actual watermarking algorithm, an adaptive watermarking algorithm could be built on this formula with image statistics, such as brightness and contrast.