• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.169-178
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• 1996

Target parameters such as water solubility index (WSI), intrinsic viscosity (IV), water holding capacity (WHC), oil holding capacity (OHC), soluble dietary fiber (SDF) and microstructure were investigated on three different screw configurations during twin-screw extrusion of wheat bran. WSI of raw wheat bran (RWB) was 13.7%, while that of extrudates ranged $16.3{\sim}23.2%$ when extruded using screw configurations with 5 reverse screw elements (RSE). It was found that the moisture content of RWB greatly affected WSI of extrudates. IV of wheat bran extrudates increased from 10.6 ml/g of RWB to $37.86{\sim}44.37\;ml/g$ of extrudates extruded using 3, 4 and 5 RSE, whose trend was highly related to the moisture content of RWB and the extrusion pressure. Multiplication of IV and soluble solid (SS) content exhibited good correlation $(R^2=0.85)$ with specific mechanical energy (SME). The results suggested that SS and molecular size are an important factor governed by the SME in solubilization of wheat bran. WHC increased with increasing feed rate and moisture content, while OHC decreased. SDF increased from 2.68% of RWB to $4.32{\sim}6.48%$ of extruded wheat bran, indicating the significant breakdown of cell wall components. Microstructure of the extrudates showed the distinct patterns of degradation and solubilization of cell wall structure, depending on the moisture content of RWB.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.569-573
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• 1998

This study was conducted to investigate the differences of textural characteristics and microstructure of sugared chestnuts between heated by a heater and microwave. Raw chestnuts were boiled and infiltrated the sugar in sugar syrup by heating. The content of WSP (water soluble pectin) was increased, but HSP (hydrochloric acid soluble pectin) was decreased by boiling and sugaring. This change was remarkable when it was boiled and sugared by a microwave heating. The hardness, gumminess and chewiness were more decreased in the sugared chestnut boiled and sugared with a microwave than that processed with a heater. Microstructure of sugared chestnut processed with a microwave heating showed the distruction of cell wall.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.219-226
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• 1992

The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.

• Agricultural and Biosystems Engineering
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• v.6 no.2
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• pp.70-76
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• 2005

Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.

• Journal of Biomedical Engineering Research
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• v.42 no.6
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• pp.251-258
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• 2021

Hyaluronic acid (HA) microspheres (MSs) crosslinked with polyethylene glycol diglycidyl ether (PEGDE) are prepared using a simple fluidic device (SFD) to investigate the optimized parameters. A solution mixture of PEGDE in 2-methyl-1-propanol was prepared as a continuous phase in SFD. HA solutions of 1 wt% concentration were introduced into SFD as a discontinuous phase. The HA solution prepared by stirring for more than 48 h exhibited spherical MSs at the needle tip inside the ring cap. As the flow rate of the continuous phase increased from 0.7 to 1.9 mL/min, the diameter of the MS decreased from 173±36 ㎛ to 129±13 ㎛. Although the PEGDE concentration in the range of 0.2 to 1.8 vol% did not affect the diameter of the MS, the microstructure of MS, consisting of inner hollow void and wall, was changed. The inner void and wall size decreased and increased from 79.5 ㎛ to 57.2 ㎛ and from 10.3 ㎛ to 21.4 ㎛, respectively, with increasing PEGDE concentration from 0.2 vol% to 1.8 vol%. FT-IR peaks located around 2867 cm^-1 and 1088 cm^-1 indicated that the HA MS prepared at different PEGDE concentrations were chemically crosslinked. The HA MSs containing different PEGDE concentrations exhibited quantitative cell viability of more than 98%. L-929 cells adhered well to the HA MSs and proliferated continuously with increasing culture time to 48 h regardless of PEGDE concentration, implying that the HA MSs are clinically safe and effective.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.587-592
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• 1996

Effects of high pressure on the inactivation and microstructure of Candida tropicalis (C. tropicalis) were in vestigated. High pressure inactivation of C. tropicalis was a first order reaction. The decimal reduction time (D value) at 400 MPa was 1.4 min at $25^{\circ}C$ and z value was 100 MPa. The effect of high pressure treatment was higher when treated at $45^{\circ}C$ than at $25^{\circ}C$. Damages in mitochondrial membrane and cell wall of C. Tropicalis were observed when it was pressurized at 400 MPa for 10 min. It indicates that high pressure affects the membrane system of the cell and causes the inactivation of C. tropicalis.

• Korean Journal of Plant Taxonomy
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• v.33 no.4
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• pp.421-433
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• 2003

To examine the leaf epidermal microstructure, nine species in five genera (Daphne L. - 4 spp., Diarthron Turcz. - 1 sp., Edgewarthia Meisn. - 1 sp., Stellera L. - 1 sp., Wikstroemia Endl. - 2 spp.) of the Korean Thymelaeaceae were investigated by light microscopy (LM) and scanning electron microscopy (SEM). The stomata of stuo야ed taxa were 'hypostomatic type' and the size range of guard cell was $13.8-34.4{\times}8.7-22.9{\mu}m$: the smallest size of stomata was found in Diathran linifolium ($15.9{\pm}2.6{\times}10.0{\pm}1.3{\mu}m$), while the largest one was measured to Daphne adara ($32.8{\pm}1.6{\times}20.7{\pm}1.3{\mu}m$). The stomatal complex was anomocytic in the most studied taxa, except Daphne kiusiana by having combined with anisocytic together. The shapes of epidermal cells are undulate anticlinal wall. The size range of epidermal cell was $20.7-61.0{\mu}m$; the smallest size of epidermal cell was found in Stellera charnaejasme ($26.0{\pm}1.9{\mu}m$), on the other hand the largest one was found in Edgeworthia chrysantha ($53.6{\pm}3.1{\mu}m$). The well-developed flaky epicuticular waxes can be divided three kinds of pattern - (1) smooth in comparison, not entire platelets and scattered, (2) isolated flake-like platelets, mostly paralleled, sparsely, (3) flake-like platelets, flat, membraneous, protruding from the surfaces at varying angles and densely. Two types of trichome are recognized; (1) Type I: uniseriate trichome of striate surface (D. genkwa, Diarthron linifalium, E. chrysantha, W. ganpi and W. trichotama), (2) Type II: multicellular trichome of papillose surface, uncinated 3-4 nodes (Diathron linifolium). Finally, the systematics significance of the leaf micromorphological features in identification and elucidation of Korean Thymelaeaceae, especially between or within the genera including among the species is also briefly discussed.

• Journal of Korean Society of Forest Science
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• v.84 no.2
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• pp.151-165
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• 1995

This study was conducted to establish a systematized taxonomic problems of through the leaf morphological characters and leaf venation patterns, and stomatal cell patterns and cell characteristics of abaxial and adaxial surface of the leaflets by SEM, of 6 native species in Korea and 2 foreign species of the Genus Rhus in the Family Anacardiaceae. The results obtained from this study are summarized as followings: 1. Morphological study measured 32 characters of leaves from herbarium specimen and field-collected samples for each species. The results of cluster analysis based on the Euclidean distance showed that the species could be classified into 3 groups: R. sylvestris. R. typhina, R. succedanea: R. trichocarpa. R. chinensis. R. verniciflua: and R. ambigua. R. radicans subsp. orientale, Analysis of principal components showed 5 groups: The major factors in the first principal component group was length of petiole of the terminal leaflets, that in the second group angle of left side in the terminal leaflet bash, that in the third group area ratio between first and terminal leaflets, that in the forth group angle ratio between right and left side in the terminal leaflet base, and that in the fifth group was angle of main and secondary vein at midrib of terminal leaflet. Cumulative contribution by the first, second and third principal component group was explained with 82.6%, a large percent of all information. 2. The leaf venation pattern investigated using soft X-ray photography revealed clado-and reticulo-camptodromous types according to branching angle of the secondary vein. And three groups by the developing degree of secondary vein were R. trichocarpa, R. ambigua. R. chinensis, R. typhina; R. radicans subsp. onentale, R. succedanea, R. verniciflua: and R. sylvestris. Classification key for the Rhus of Korean-native Anacardiaceae was made by the venation pattern and devevoping degree of the secondary vein. 3. The stomatal cell patterns were greatly classified into paracytic and anomocytic types, specific among species according to stomatal and subsidiary cell patterns, and various differences among the species was determined. Microstructure of the adaxial and abaxial surfaces could be divided into synclinal and anticlinal cell wall patterns, and were specific-species. Stomatal cells of R. chinensis were surrounded with characterized villus-like cells.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.86-94
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• 2004

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natural water). This study was conducted to observe the changes of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10$^{\circ}C$ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3 ∼ 0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed hish at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.