• Korean journal of food and cookery science
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• v.32 no.4
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• pp.383-389
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• 2016

Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

• International journal of advanced smart convergence
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• v.4 no.1
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• pp.162-178
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• 2015

Petroleum based fossil fuels used to power most processes today are non-renewable fuels. This means that once used, they cannot be reproduced for a very long time. The maximum combustion of fossil fuels occurs in automobiles i.e. the vehicles we drive every day. Thus, there is a requirement to shift from these non-renenewable sources of energy to sources that are renewable and environment friendly. This is causing the need to shift towards more environmentally-sustainable transport fuels, preferably derived from biomass, such as biodiesel blends. These blends can be made from oils that are available in abundance or as waste e.g. waste cooking oil, animal fat, oil from seeds, oil from algae etc. Waste Cooking Oil(WCO) is a waste product and so, converting it into a transportation fuel is considered highly environmentally sustainable. Keeping this in mind, a life cycle assessment (LCA) was performed to evaluate the environmental implications of replacing diesel fuel with WCO biodiesel blends in a regular Diesel engine. This study uses Life Cycle Assessment (LCA) to determine the environmental outcomes of biodiesel from WCO in terms of global warming potential, life cycle energy efficiency (LCEE) and fossil energy ratio (FER) using the life cycle inventory and the openLCA software, version 1.3.4: 2007 - 2013 GreenDelta. This study resulted in the conclusion that the biodiesel production process from WCO in particular is more environmentally sustainable as compared to the preparation of diesel from raw oil, also taking into account the combustion products that are released into the atmosphere as exhaust emissions.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.11
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• pp.6519-6522
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• 2013

Background: Genetic polymorphisms of TP63 have been suggested to influence susceptibility to lung adenocarcinoma development in East Asian populations. This study aimed to investigate the relationship between common polymorphisms in the TP63 gene and the risk of lung adenocarcinoma, as well as interactions of the polymorphisms with environmental risk factors in Chinese non-smoking females. Methods: A case-control study of 260 cases and 318 controls was conducted. Data concerning demographic and risk factors were obtained for each subject. The genetic polymorphisms were determined by Taqman real-time PCR and statistical analyses were performed using SPSS software. Results: For 10937405, carriers of the CT genotype or at least one T allele (CT/TT) had lower risks of lung adenocarcinoma compared with the homozygous wild CC genotype in Chinese nonsmoking females (adjusted ORs were 0.68 and 0.69, 95%CIs were 0.48-0.97 and 0.50-0.97, P values were 0.033 and 0.030, respectively). Allele comparison showed that the T allele of rs10937405 was associated with a decreased risk of lung adenocarcinoma with an OR of 0.78 (95%CI=0.60-1.01, P=0.059). Our results showed that exposure to cooking oil fumes was associated with increased risk of lung adenocarcinoma in Chinese nonsmoking females (adjusted OR=1.58, 95%CI=1.11-2.25, P=0.011). However, we did not observe a significant interaction of cooking oil fumes and TP63 polymorphisms. Conclusion: TP63 polymorphism might be a genetic susceptibility factor for lung adenocarcinoma in Chinese non-smoking females, but no significant interaction was found with cooking oil fume exposure.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Journal of the Korean Society of Safety
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• v.24 no.5
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• pp.21-27
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• 2009

Effective way of cooking oil fire extinguishment is using water mist system which has cooling and smothering effects. Low pressure water mist system has advantage because it is compatible with existing sprinkler systems. To increase the effectiveness of low pressure water mist system, additives can be used which increase the momentum of water particle and the chemical effect. In this experiment, aqueous film forming form(AFFF) agent is used as additive and the effect of additive concentration and water pressure are experimented. For the extinguishment of cooking oil fire such as soybean and olive oils, AFFF agent is effective and can decrease the fire extinguishing time and water consumption.

• 한국연소학회:학술대회논문집
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• 2012.11a
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• pp.313-316
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• 2012

In this study, the combustion and emission characteristics of waste cooking oil biodiesel was investigated. The fuel was injected from 5 CAD (Crank angle degree) ATDC (After top dead center) to -60 CAD ATDC by 5 CAD with 800 bar and 1600 bar injection pressure. Generally, the hydrocarbon, carbon monoxide and smoke emissions from biodiesel fuel were lower than the emission levels of diesel fuel. However, the emission characteristic of biodiesel got worse than diesel when the fuel was injected earlier than -30 CAD ATDC. $NO_x$ emission from biodeisel was higher than diesel fuel in all experimental conditions.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.23-24
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• 2015

As this study is an experiment for solving problem on the carbonation acceleration of high volume admixture concrete, the capillary pore getting filled up by saponification as cooking oil gets absorbed to the concrete surface in case of applying a cooking oil based coating agent to the concrete has been verified in the previous studies. Accordingly, this study has performed a comparative experiment on the cooking oil and the anticorrosive coating agent sold on the market while the result followed by this experiment has shown the fact of indicating similar carbonation penetration depth and porosity.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.732-735
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• 1988

Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r > 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.

• Journal of ILASS-Korea
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• v.18 no.4
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• pp.182-187
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• 2013

This study was performed to investigate the effect of biodiesel derived from waste cooking oil on the spray behavior and macroscopic spray characteristics. To analyze quantitative characteristics of test fuels, injection quantity was measured at various injection pressures and the spray images of injected fuels in the pressurized chamber were obtained by using a high speed camera and image analysis system. Based on the measured spray images, the spray tip penetration and spray cone angle were investigated at various energizing timings and injection pressures. In this work, the experimental results showed that the injection quantity of waste cooking biodiesel indicated the higher quantities than diesel at high injection pressure. As the injection pressure was increased, the spray tip penetrations of biodiesel were higher value than diesel. The difference of penetration between biodiesel and conventional diesel fuel was reduced in accordance with the increase of injection pressure. Also, the spray angles of diesel were larger than that of biodiesel because diesel fuel has lower viscosity than biodiesel. In addition, the spray evolution processes of biodiesel fuel at various injection pressures and the elapsed time after the injection were compared to the conventional diesel fuel.