• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1250-1259
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• 2018

In this study, Momordica charantia (MC) fermented with Leuconostoc mesenteroides (MC-LM) were assessed for the antioxidant and the antidiabetic activities. Antioxidant activities of MC and MC-LM were evaluated using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical. Although MC-treated groups showed little activity, 47% of activity was observed at $500{\mu}g/mL$ concentration for MC-LM and increased significantly(p<0.05) as MC-LM concentration increased. MC-LM more effectively inhibited the oxidative damage of DNA by peroxyl radical than MC and the inhibition of the strand breakage increased significantly as MC-LM concentration increased(p<0.05). Measuring the inhibition of ${\alpha}-glucosidase$ activity, which is closely related to the regulation of blood sugar, resulted in MC reduced the activity of ${\alpha}-glucosidase$ by 30% at 8 mg/mL and MC-LM at the same concentration by 60%. In addition, the effect of MC-LM on the cell viability of alloxan-treated RIN-m5F resulted in a significant increase in cell survival(p<0.05) in the group treated with MC-LM and a 20% increase in the concentration of $1000{\mu}g/mL$. As a result of insulin secretion by alloxan-treated RIN-m5F cell, the level of insulin secretion tended to increase in all group treated with MC-LM. At the concentration of $1000{\mu}g/mL$, the insulin secretion was increased by 15% in MC-LM group than in MC group. In conclusion, the results of this study suggest that fermented bitter gourd has antioxidant and antidiabetic effects.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.339-345
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• 2021

'Gondalbi' (Ligularia stenocephala (Maxim.) Matsum. & Koidz.) is the most cultivated Gomchwi species because of higher yield and low in aromatic flavor and bitter taste, But 'Gondalbi' is susceptible to powdery mildew disease and leaf shriveling after harvest in Summer. To improve powdery mildew disease resistance and post-harvest leaf shriveling problem in 'Gondalbi', 'Handeari-gomchwi' resistant to powdery mildew disease and having higher yield potential used as a paternal trait donor. Powdery mildew disease resistance and post-harvest leaf shriveling as well as agronomic performance of a new variety, 'Greenbear' were tested under field and green house conditions in Pyungchang, Korea from 2007 to 2016. Expression of both maternal and paternal characteristics in 'Greenbear' including purple colored petiole ears, glossy leaf and paternal, petiole trichome, absent at the back of a leaf were confirmed. Plant size and flowering time of 'Greenbear' were similar to check line, 'Gommany', while leaf number per plant and yield were higher in 'Greenbear'. 'Greenbear' has thinner leaves (0.66mm) compared to 'Gommany (0.69 mm)', and hardness appeared slightly higher in 'Greenbear(25.1 kg/cm²)'. The resistance to powdery mildew disease of the 'Greenbear' variety was slightly lower than that of the 'Gommany' variety, but somewhat showed high resistance.

• The Southeast Asian review
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• v.28 no.1
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• pp.83-120
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• 2018

For Singapore, 2017 was an uneasy year. The presidential election was fraught with controversy since the revised Presidential Election Act allowed only one candidate to be eligible for the election. The bitter feud between Prime Minister Lee Hsien Loong and his siblings shocked many Singaporeans. Succession planning for the next top leadership is still veiled in obscurity. The anti-globalization trend and the increasing pressure to raise the tax have become major challenges for Singapore's economy to overcome. China's continuous diplomatic pressure has called into the question Singapore's pragmatic foreign policy. Although its relations with China were back to normal, Singapore, the ASEAN chair in 2018, is still facing intractable problems in safeguarding ASEAN centrality in the growing US-China rivalry. In the meantime, Singapore has pursued its diversity and equality, heading toward a more matured multi-racial and multi-cultural society in 2017. The first female president, Halimah Yacob, served as a symbolic epitome of Singapore's emphasis on diversity and harmony among different ethnic groups and minorities. This great milestone, however, has largely been questioned by Singaporeans, as it seemed to be a political gesture that only utilized Halimah's double minority in the level of ideologies. The election of the Malay president has led Singaporeans to think about the real equity and equality among minorities, while strongly motivated to move toward a more inclusive society. In 2018, Singaporean leaders will try to resolve many challenging problems by reaffirming leadership succession planning, which is expected to lead Singapore to pursue a more integrated society.

• (The)Study of the Eastern Classic
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• no.59
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• pp.359-386
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• 2015

To date, the study of the $jh{\bar{a}}peti$ is small. "Osamnanyasinhakbiyoung" was found in the Gumamodo University in 2006, research has gained a new opportunity. The '연약(練若)' of "Osamyunyaksinhakbiyoung(오삼연약신학비용)" is an abbreviation of ara?ya should be unified in "Osamnanyasinhakbiyoung(五衫練若新學備用)". The second volume contains the following information. Since the Buddhist ritual of ordinary people, this made according to fit the rules in accordance with the environment(隨方毗尼). Obok(五服) is called according to the meaning Osam(五衫) of dressed standard. Gamguhyodangdo is to install one incense and one lanterns to illuminate their own buddha, is where enshrines the relics(śarīra). Back to the article, which should show the face bitter and sad hearts. Over white paper it should represent an article. Posts containing the meaning of the sacrifice must necessarily meant to inform heaven as articles for the dead. Such "Osamnanyasinhakbiyoung" of structure and contents of the second volume was reflected in "Sungmoonsanguicho(釋門喪儀抄)". "Osamnanyasinhakbiyoung" written intent is reflected in the prolegomena of the "Sungmoonsanguicho" it influenced $Jh{\bar{a}}peti$-Rites during the Joseon Dynasty. "Osamnanyasinhakbiyoung" of prepare after death and "Sunksiyoram(釋氏要覽)" of funeral was incorporated as "Sungmoonsanguicho". It built the $st{\bar{u}}pa$ is a symbol of tranquility achieved a kind of enlightenment. Human life ends with death, and it completed the $Jh{\bar{a}}peti$-Rites in "Sungmoonsanguicho". The significance here is in. Tying the funeral and burial in one enshrine the relics will be shown on the top by the completion of life. In particular, Kankyungdogam(刊經都監) published in the $Jh{\bar{a}}peti$-Rites "Osamnanyasinhakbiyoung" were engraved production and dissemination. That it will have another significance.

• The Journal of Korean Philosophical History
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• no.35
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• pp.249-274
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• 2012

This article looks at the thought of Oh Jae-soon's seonggong sasangin Jeongjo period while focusing on his Seonggongdo and Seonggong doseol. his thought will be explained as seen below. First, he gave more emphasis on seonggong, not seonghak, which is a concept abbreviated from Seonginjihak.He actually gave more importance to practice than to scholarly work. Therefore, the essential concepts provided in his work are most related with drills and practices. Second, he focuses on dotong(characters). Looking at Yosunwoosangjeonsimhakdo, he presents dotong ((Yo-Sun-Woo)-Kongtzu-Chengtsu-Jasa-Mengtsu-Chungtzu), while presenting himself to such a scholarly inheritance. Third, he intended to provide his interpretation based on his consistent thought. He actually classified and analyzed all the characters and classics based on the principles of knowledge, practice, self-esteem, bitter words, diligence. In addition, all things are classified with these five items as shown above. Fourth, he analyzed classics and presented his ideas in simple terms and concepts. Fifth, he deals with the seven Chinese Classics and particularly he emphasizes Shizing and Shujing. He did not mention Chunqiu (the Spring and Autumn Annals) and Liji (The classic of Rites),both of which he did not consider as adequate. Sixth, Sunam's thought was inherited to Ganjae Jeonwoo's soonamhakgyeol.

• Journal of Mushroom
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• v.18 no.4
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• pp.403-409
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• 2020

This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.2
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• pp.218-223
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• 2021

In this study, the possibility of use as a cartridge for 3D printing was confirmed by adding calcium to the alginic acid-added surimi mixture. The Alaska pollack Gadus chalcogrammus surimi added with alginic acid was immersed in a calcium solution (1 M calcium carbonate, 1 M calcium chloride, 1 M calcium sulfate, and 0.1 M calcium lactate) to evaluate the physical properties, color differences, and sensory properties of Alaska pollack surimi according to calcium types. As the results, in the case of surimi paste to which 1 M calcium carbonate was added, physical properties were weaker than that of 1 M calcium chloride, but gelation was appropriate and sensory properties was excellent. Addition of 1 M calcium chloride has the best physical properties, but it has a problem of bitter taste. With the addition of 1 M calcium sulfate, it has low solubility and poor physical properties as well as poor elasticity and bad taste. Addition of 0.1 M calcium lactate has weak physical properties but good sensory properties. From these results, 1 M calcium chloride has the best physical properties, but there is a decisive problem in sensory properties, so 1 M calcium carbonate is most suitable for commercial use.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.