• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.46-52
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• 2011

This study was conducted to evaluate the quality characteristics of mung bean starch gel (MBSJ) containing carrot (CMBSJ), spinach (SMBSJ), and mulberry (MMBSJ) juice. The moisture contents of MBSJ, CMBSJ, SMBSJ and MMBSJ were not different significantly. The color of MBSJ was in good accordance with the $L^*$, $a^*$, $b^*$ values and hue angle of the material juices. The hardness levels of CMBSJ, SMBSJ, and MMBSJ were lower than that of MBSJ, but the springiness, cohesiveness, and chewiness of CMBSJ and SMBSJ were higer than those of MBSJ. Antioxidative activities of CMBSJ, SMBSJ, and MMBSJ were greatly increased compared to those of MBSJ. The syneresis and hardness of colored the MBSJ decreased during storage at $4^{\circ}C$. In the sensory evaluation, colored MBSJ scored the highest in taste, shine, elasticity, and overall acceptability. Based on the above results, we expect that mung bean starch gels with carrot, spinach and mulberry juice have good quality characteristics and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.337-341
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• 2006

The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.4 s.59
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• pp.209-217
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• 2006

Emulsion is a dispersion system among liquids which are not miscible together. There are numerous cosmetic raw materials which have different physicochemical properties. Therefore, emulsion technology is very useful in cosmetics. With the development of emulsifier, several emulsification technologies have been developed. Since HLB method by Griffin in 1950's, PIT method, gel method, and D-phase methods, etc, have been developed. Recently, the application of natural emulsifier and polymeric emulsifier increases in cosmetics in order to achieve enhanced safety and biocompatibility. Besides nano-emulsion, multiple-emulsion, liquid crystal emulsion, and Pickering emulsion have been developed and applied as means of differentiating appearance and texture of products and achieving enhanced delivery of active ingredients. Meanwhile, the application studies of nano-dispersed structural system such as liposome or cubosome are on progress. Liposome is a bi- or multi-lamella layer dispersion system composed of amhiphilic molecules - phospholipids which are main components of plasma membrane. Cubosome also is a nano-sized dispersion system composed of a specific molecule like glyceryl monoloeate derived from natural products. And it has a cubic bicontinuous structure in water due to its unique molecular structure. Incorporating compounds (active materials) into such nano-particles can increase biocompatibility and delivery efficiency of target compounds. Manufacturing process and application of cosmetic emulsions and nano-particles are briefly introduced in this paper.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.83-89
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• 1986

To investigate effectors on the colloidal stability of whey and soybean proteins, characteristics of tofu-gel formation, effects of heat treatment and salt composition on the colloidal stability, and effects of heat treatment on storage stability were analyzed. When experimental tofus were made from the mixture of whey and soybean, the calcium in the whey precipitated the soy proteins, and disrupted the gel formation, which resulted in the curd of poor texture. In the heat treatment at $60{\sim}100^{\circ}C$, whey and the whey proteins dialyzed against distilled water were readily preciptated at over $70^{\circ}C$, but the mixture of whey and soy extract as well as soy extract were stable at the range of temperature. The proteins of soy extract, whey dialyzed against sodium phosphate buffer, and the mixture were stable at the same heat treatment, and this suggested that phosphates in the soy extract stabilize specialty the whey proteins. Soy proteins were easily destabilized by adding $CaCl_2(0.05{\sim}0.07M)$ at $80{\circ}C$ and $70{\sim}85%$ of the proteins in soy extract and the mixture were preciptated, while only $30{\sim}55%$ of the proteins in whey dialyzed against distilled water were destabilized at the same conditions. Storage stability at $4^{\circ}C$ of the mixture was increased when the mixture was treated at $63^{\circ}C$ and lower temperature.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.543-550
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• 2008

This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.

• Korean Journal of Materials Research
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• v.22 no.2
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• pp.91-96
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• 2012

AC and ZnS modified $TiO_2$ composites (AC/ZnS/$TiO_2$) were prepared using a sol-gel method. The composite obtained was characterized by Brunauer-Emmett-Teller (BET) surface area measurements, X-ray diffraction (XRD), energy dispersive X-ray (EDX) analysis, scanning electron microscope (SEM) analysis, and according to the UV-vis absorption spectra (UV-vis). XRD patterns of the composites showed that the AC/ZnS/$TiO_2$ composites contain a typical single and clear anatase phase. The surface properties as observed by SEM present the characterization of the texture of the AC/ZnS/$TiO_2$ composites, showing a homogenous composition in the particles showing the micro-surface structures and morphology of the composites. The EDX spectra of the elemental identification showed the presence of C and Ti with Zn and S peaks for the AC/ZnS/$TiO_2$ composite. UV-vis patterns of the composites showed that these composites had greater photocatalytic activity under visible light irradiation. A rhodamine B (Rh.B) solution under visible light irradiation was used to determine the photocatalytic activity. The degradation of Rh.B was determined using UV/Vis spectrophotometry. An increase in the photocatalytic activity was observed. From the photocatalytic results, the excellent activity of the Y-fullerene/$TiO_2$ composites for the degradation of methylene blue under visible irradiation could be attributed to an increase in the photo-absorption effect caused by the ZnS and to the cooperative effect of the AC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.598-602
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• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean Journal of Materials Research
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• v.20 no.4
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• pp.228-234
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• 2010

In this paper, Fe-$TiO_2$ and Fe-fullerene/$TiO_2$ composite photocatalysts were prepared with titanium (IV) n-butoxide (TNB) by a sol-gel method. $TiO_2$, Fe-$TiO_2$ and Fe-fullerene/$TiO_2$ were characterized by scanning electron microscopy (SEM), Transmission electron microscope (TEM), specific surface area (BET), X-ray diffraction analysis (XRD) and energy dispersive X-ray spectroscopy (EDX). The photocatalytic activities were evaluated by the photocatalytic oxidation of methylene blue (MB) solution. XRD patterns of the composites showed that the photocatalyst composite contained a typical single and clear anatase phase. The surface properties shown by SEM presented a characterization of the texture on Fe-fullerene/$TiO_2$ composites and showed a homogenous composition in the particles for the titanium sources used. The EDX spectra for the elemental identification showed the presence of O, C and Ti elements. Moreover, peaks of the Fe element were observed in the Fe-$TiO_2$ and Fe-fullerene/$TiO_2$ composites. The degradation of MB solution by UV-light irradiation in the presence of photocatalyst compounds was investigated in complete darkness. The degradation of MB concentration in aqueous solution occurred via three kinds of physical phenomena: quantum efficiency of the fullerene; organo-metallic reaction of the Fe compound; and decomposition of $TiO_2$. The degradation rate of the methylene blue solution increased when using Fe-fullerene/$TiO_2$ compounds.

• The Journal of Advanced Prosthodontics
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• v.6 no.5
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• pp.387-394
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• 2014

PURPOSE. Topographic analysis of treated ceramics provides qualitative information regarding the surface texture affecting the micromechanical retention and locking of resin-ceramics. This study aims to compare the surface microstructure following different surface treatments of feldspathic porcelain. MATERIALS AND METHODS. This in-vitro study was conducted on 72 porcelain discs randomly divided into 12 groups (n=6). In 9 groups, feldspathic surfaces were subjected to sandblasting at 2, 3 or 4 bar pressure for 5, 10 or 15 seconds with $50{\mu}m$ alumina particles at a 5 mm distance. In group 10, 9.5% hydrofluoric acid (HF) gel was applied for 120 seconds. In group 11, specimens were sandblasted at 3 bar pressure for 10 seconds and then conditioned with HF. In group 12, specimens were first treated with HF and then sandblasted at 3 bar pressure for 10 seconds. All specimens were then evaluated under scanning electron microscopy (SEM) at different magnifications. RESULTS. SEM images of HF treated specimens revealed deep porosities of variable sizes; whereas, the sandblasted surfaces were more homogenous and had sharper peaks. Increasing the pressure and duration of sandblasting increased the surface roughness. SEM images of the two combined techniques showed that in group 11 (sandblasted first), HF caused deeper porosities; whereas in group 12 (treated with HF first) sandblasting caused irregularities with less homogeneity. CONCLUSION. All surface treatments increased the surface area and caused porous surfaces. In groups subjected to HF, the porosities were deeper than those in sandblasted only groups.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.