• Plant Journal
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• v.18 no.3
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• pp.41-51
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• 2022

Recently, LNG power plants are increasing drastically and the desire of an improvement in the quality of life is growing. The delay of power plant construction can hinder the stability of power supply and increase the cost. So this study was conducted to help power plant construction progressing from now on by studying on the social acceptance of a LNG power plant. On this study I limited the scope of the study to the stage of Site Selection which is the most conflict stage and can interrupt the project. To conduct this study I researched the recently constructed power plants which have been delayed, in particular Eumseong Natural Power Plant and Daegu LNG Power Plant which are under bitter conflicts with local residents and have difficulty in construction progressing. So I found out that it is very important to collect the opinions of the residents in the stage of Site Selection and it is necessary to change ACT ON ASSISTANCE TO ELECTRIC POWER PLANTS- NEIGHBORING AREAS. Lastly it is very important to adapt the state-of-the-art facilities to increase the social acceptance of a LNG power plant.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.849-860
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• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.143-152
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• 2022

We investigated the serum cholesterol and visceral fat lowering effects of Momordica charanatia (MC) and Withania somnifera (WS) extracts in high-fat diet (HFD)-fed mice. Combination of fermented MC and WS extracts (FMCWS) as well as that of non-fermented extracts (MCWS) were orally administered to HFD-induced obese mice along with the HFD supplementation for 8 weeks. During the experiment, body weight, food intake, and levels of total cholesterol, triglyceride and HDL-cholesterol were analyzed. Body weight and the levels of total cholesterol and triglycerides were significantly increased in the HFD-fed mice compared with the normal control (NC) group. However, supplementation of the extracts showed a tendency to reduce body weight gain and suppressed the levels of total cholesterol and triglyceride with the increment of HDL-cholesterol levels. Abdominal fat weight was significantly increased in the HFD group, and the size of adipocytes within the epididymal adipose tissue was markedly expanded compared with the NC group. However, in the FMCWS and MCWS groups, the abdominal fat weight was significantly reduced and the sizes of the adipocytes were noticeably diminished compared with those of the HFD-fed mice. Moreover, the deposition of giant vesicular fat cells observed in the liver tissue of the HFD group was prominently reduced in these groups. These results indicate that the combination of extracts from MC and WS tends to have potent synergic effects in reducing body weight gain as well as significantly lowering the visceral fat and the serum lipid levels, and thus improving anti-obesity efficacy in HFD-induced obese mice.

• Journal of Mushroom
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• v.20 no.3
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• pp.153-162
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• 2022

The purpose of this study was to breed a variety of stable productivity and high storage characteristics of white Hypsizygus marmoreus, which has high demand at domestic and global market due to a low bitter taste and the preference for white species. Accordingly, 'Baekmaru' was bred by hybridizing brown and white cap color species and backcrossing with white species. The 'Baekmaru' variety was bred by crossbreeding the brown and white species and backcrossing the white species. Through repeated cultivation of 'Baekmaru', a variety with a low contamination rate was selected when culturing the spawn for stable cultivation. As a results of demonstration test, the yield of 'Baekmaru' was 14% higher than that of the commercial variety. In addition, among the fruiting body characteristics of 'Baekmaru', diameter and thickness of the pileus were 16.43±15.27mm and 6.46±0.58mm, which were slightly higher than the commercial variety, and the hardness was 2.69±0.89N for the pileus and 3.09±0.89N for the stipe. The shelf life showed less change in thickness and color of pileus compared to commercial variety. The hardness of pileus of 'Baekmaru' was maintained in the range of 3.5 to 4.0N in the 4℃ and 4℃ and 20℃ mixed treatment until 30 days of storage, and was higher than that of the commercial variety. Therefore, it was suggested to be excellent in storability.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.413-419
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• 2022

The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and sour taste as follows. The moisture content of the Chaenomeles sinensis Koehne was 73.8% and the moisture content were Chaenomeles sinensis Koehne powder 10.2%. The fat content of Chaenomeles sinensis Koehne powder increased by 0.9% and the ash content also increased by 0.9%. As the result of the moisture content was reduced to 60.15~41.03% and values of Hunter color system, the L-values of the Chaenomeles sinensis Koehne powder Jeolpyeon significantly decreased(p<0.05). The a-values also significantly increased(p<0.05) and the b-values was the highest 35.94 for the 3 % Chaenomeles sinensis Koehne powder. There were significant Levels of total phenolics and TEAC found for the antioxidant activity of the jeolpyeon samples(1~7%) with Chaenomeles sinensis Koehne Powder added(p<0.05). We have the above results adding Chaenomeles sinensis Koehne powder to make a traditional rice cake will help to use it as basic data for making rice cakes with excellent antioxidant activity.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.85-93
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• 2013

This study has been conducted to investigate the effect of GA₃ solution dipping treatment after 1 days full bloom on spike growth and fruit quality at harvest of 'Campbell Early' grapevine. The fruit cluster growth(weight, length, width) and fruit stalk(diameter, length) at harvest were increased significantly by GA₃ 10 mg·L^-1 solution dipping treatment compared to control and another concentration. The berry growth (berry No, weight, length, diameter) at harvest showed no difference by treatment GA₃ concentration different. Spike weight was increased by GA₃ 5, 10, 20, mg·L^-1 treatment compared to control, but no difference GA₃ 40 mg·L^-1 treatment. The degree of compact berry, bloom, skin color and SSC at harvest by GA₃ solution dipping treatment were not significantly different from those of control. but increased seedlessness induction by GA₃ 10 mg·L^-1 treatment. The occurrence percent of berry cracking by GA₃ 5, 10, 20, 40 mg·L^-1 treatment significantly decreased. The bitter rot of berry harvest showed no difference by treatment GA₃ concentration different. Total spike length was increased by GA₃ 5, 10 mg·L^-1 treatment compared to control and GA₃ 20, 40 mg·L^-1 treatment. The spike length of 1st from 15th to position increased by GA₃ 10 mg·L^-1 treatment.

• Journal of Practical Agriculture & Fisheries Research
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• v.13 no.1
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• pp.35-46
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• 2011

The effects of organic calcium agent(ECa) tree-spray on the mineral nutrition concentration of petiole and fruit skin and quality in grapevines were studied. The calcium concentration of petiole and fruit skin at harvest in 'Campbell Early' by tree-spray after flowering 14days of calcium agent were increased significantly in calcium chloride 0.4%, ECa 250X and MCa 500X compared to control. The calcium concentration of petiole and fruit skin at harvest by ECa tree-spray after 7 days and 14 days flowering were increased significantly compared to control and 21 days after flowering treatment. Also, The calcium concentration of petiole and fruit skin at harvest by tree-spray of ECa 250X and 125X after flowering were increased significantly compared to control and 500X treatment. Fruit quality, fruit cluster weight, cracking fruit and Bitter rot occurrence by ECa tree-spray of treatment time and concentration different showed no difference between control. Phytotoxicity by tree-spray of ECa concentration different not occur to leaf and fruit.

• Journal of Practical Agriculture & Fisheries Research
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• v.5 no.1
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• pp.28-35
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• 2003

This study was conducted to investigate the nutrition status, growth and fruit quality of 'Campbell Early' grapes in Hwaseong area. Organic matter content of 3 vineyard soils was significantly lower than standard value. P₂O₅ and K contents of Y vineyard and P₂O₅ of C vineyard were very high. But there were no significant differences in contents of Ca, Mg and CEC. Compared to the standard value. T-N, Ca and Mg contents of petiole were adequate. P₂O₅ contents of Y and C vineyard and K contents of Y vineyard were significantly higher than standard value. Berry firmness, color and bloom occurrence on fruit skin showed no differences among 3 vineyard. Soluble solids content poorly, yield per tree and goods fruit of C vineyard decreased significantly compared to the fruit in Y and H vineyards. Russetted fruit of Y vineyard, colored fruit of H vineyard, and unfertilized fruit, cracked fruit, and bitter rot were observed frequently.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.286-305
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• 2013

The purpose of this study was to investigate the recognition and satisfaction with the menu quality of food services in an immigration detention center. The survey was conducted from January 22, 2010 to April 22, 2010 by questionnaires. A survey with 265 respondents was conducted and data analyzed by the SAS Program. In analyzing leftovers, the most common was kimchi (37.61%), followed by breads (21.52%), and beans/bean curd (17.99%). The common cause for leftover were undesirable taste (31.84%), sickness or a lack of desire for eating (19.85%). In terms of cooking methods, stir-frying, broiling, and frying were highly preferred to steaming, boiling, and salting. In the analysis of preferences in the taste and satisfaction of food service, there were significant differences in hot, sour, bitter, and light tastes (p<0.05, p<0.01, p<0.001). Satisfaction was low with hot and light tastes, whereas sour and the bitter tastes showed a high degree of satisfaction. In the opinions for quality improvement, most immigrants wanted a tastier food supply (58.69%), a diverse food supply (40.54%), and clean utensils (36.68%). In the analysis of the gap between importance and performance, food taste, variety, and sanitation were recognized as poorly performed, causing major dissatisfaction with the food. The overall satisfaction score was 'average' (3 points out of 5 points) with 3.26 points. The satisfaction score showed insignificant difference depending on religions and duration of stay in Korea, but showed significant differences depending on nationality (p<0.001).