• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국식품영양학회지
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2006년도 동계학술연구발표회 및 자성 스핀트로닉스 국제학술대회
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• pp.32-32
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• 2006

• 한국진공학회:학술대회논문집
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• 한국진공학회 2009년도 제36회 동계학술대회 초록집
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• pp.173.1-173.1
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• 2009

• Bulletin of the Korean Chemical Society
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• 제26권5호
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• pp.841-844
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• 2005

• Korean Journal of Mathematics
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• 제9권1호
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• pp.53-60
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• 2001

We study the properties of positivity of matrices and construct useful positive matrices. As an application, we consider a directed graph with matrices such that all the associated matrices related to the positive linear functional are positive.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2009년도 제36회 동계학술대회 초록집
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• pp.139.2-139.2
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• 2009

• Bulletin of the Korean Chemical Society
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• 제28권2호
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• pp.329-332
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• 2007

• Elastomers and Composites
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• 제57권4호
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• pp.129-137
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• 2022

Low molecular weight liquid butadiene rubber (LqBR) is a processing aid that can resolve the migration problem of tire tread compounds. Various studies are being conducted to replace the petroleum-based processing oil with LqBR. However, the effect of the loading time of LqBR in the compounding process on silica dispersion and vulcanizate properties is not well known. In this study, we analyzed silica dispersion, vulcanizate properties, and viscoelastic properties of silica-filled tire tread compound according to the processing aid type (TDAE oil, non-functional LqBR) and, silane terminated LqBR) and input timing. In the non-functional LqBR compounds, the 'with TESPT' mixing procedure showed excellent dynamic viscoelastic properties while silane-terminated LqBR compounds showed that the 'after TESPT' mixing procedure was good for 300% modulus and abrasion resistance.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2003년도 International Meeting on Information Display
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• pp.575-577
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• 2003

Achiral swallow-tailed liquid crystals derived from 1,3-dialkoxy-2-propanol were prepared and their mesomorphic properties were investigated. 1,3-Dialkoxy-2-propyl swallow-tailed material showed antiferroelectric-like smectic C phase at lower temperature and in broader temperature range than the corresponding compounds with a branched alkyl group as a swallow-tail. They could serve as suitable host for antiferroelectric mixtures.