• 동아시아식생활학회지
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• 제25권3호
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• pp.492-501
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• 2015

To improve the shortcomings of baked Yugwa 0.5, 1.0, 1.5 and 2.0% natural ind igestible materials,- (gellan gum, glucomannan and carrageenan) were each treated with glutinous rice-baked Yugwa was processed, and quality imprpvements were deducted. Baked Yugwa with natural additives,- (gellan gum, glucomannan and carrageenan) was compared,- to additional test results with sample 1.5%(w/w) additives,- The one showing the highest preference from the sensory test was the acid number reference group at $2.19{\pm}0.42$, while the sample groups,- with different additives, were lower than the reference group by $1.48{\pm}0.39$ to $1.67{\pm}0.68$. The peroxide number reference group showed the highest preference of $49.34{\pm}0.42$, whereas the sample groups, with different additives, showed lower preferences than the reference group by $36.72{\pm}$0.42 compared to the sample group of glucomannan 1.5% (w/w), $32.45{\pm}0.59$ compared to the sample group of gellan gum 1.5%(w/w), and $28.65{\pm}0.56$ compared to the sample group of carrageenan 1.5% (w/w). According to the preference test targeting employees of Korean cake, manufacturers, there was no significant difference in color and flavor among all groups, whereas the sample group of carrageenan 1.5% (w/w) showed the highest scores in items of taste, texture and overall-preference, and also sample groups of glucomannan 1.5% (w/w) and gellan gum 1.5% (w/w) scored higher than the reference group. Baked Yugwa with 1.5% (w/w) additives of carrageenan, glucomannan and gellan gum have higher marketability by decreasing deterioration caused by oxidation of existing deep fried Yugwa and by improving the solid texture of baked Yugwa.

• 한국의류학회지
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• 제24권5호
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• pp.619-627
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• 2000

Historically, dyed textiles were symbols of status and, because of their expense, reserved only for people of wealth and specalist, Early dye sources probably included plant, animal and mineral extracts. As synthetic dyes have been developed, beginning with synthetic indigo in 1897, reliance on natural dye sources diminished. But renewed interest in natural dyes is fueled by a pro-environment consumer aware of the ecological liabilities of the dye industry. Han Jee was imported from China where it was influenced to period of the three kingdoms(Silla, Baekje, Kokuryo). After that, Han Jee was used for paper in old Korea for long thime before paper was came with civilization. In this paper, dyeing of Han Jee with loess were investigated according to dyeing temperature, dyeing time, loess concentration, and effects of additives. As a reuslts, λmax of Han Jee dyed by loess was 710nm. ΔE values of Han Jee increased by loess concentration, dyeing time, dyeing temperature. Dyeing with additives treatment increased dyeability. Especially, Han Jee treated with aluminium acetate shows the largest dyeability of the Han Jee. The Han Jee dyed loess had very good lightfastness.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• 한국연초학회지
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• 제27권1호
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• pp.40-50
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• 2005

The influence of tobacco additives on the composition of the combustion products in mainstream smoke is discussed. The effect of additives on the chemical composition of smoke have been further evaluated in order to discover additives that would alter the chemical composition of smoke. Tobacco was uniformly treated at a 1-5$\%$ level with 8 classes of additives. Group M treated with alkali metal salt and group S, F, O give lower tar, nicotine and CO values than the control. Group AN treated with natural antioxidant gives higher tar and CO values than the control. The increases are most probably due to the high transfer rate of the ingredients to smoke. M3 and P1 reduced above the $50\%$ of TSNA from the smoke. M4 and P1 reduced above the $50\%$ of HCN from the smoke. These results suggest that tobacco additives alter pyrolysis or combustion product distribution and provide fundamental data to lead the development of a RRP(reduced risk product).

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2005년도 춘계학술대회
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• pp.618-621
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• 2005

In this study, the phenomena of hydrate formation and inhibition were investigated according to varying the concentrations using methanol and ethylene glycol as chemical additives. The results reveal that the used additives display better inhibition effects compared to pure water by decreasing the formation temperature and the inhibition performance of methanol is superior to that of ethylene glycol. As a conclusion, the plugging phenomena of flowline in natural gas product ion. subsea and frozen field pipelines can be predicted by examining the hydrate formation and inhibition conditions. Specifically, the results of this study can be applied to the selection of the prevention criteria and method of hydrate formation.

• 한국식품과학회지
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• 제32권3호
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• pp.544-549
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• 2000

본 연구에서는 분석대상식품인 곡류, 과일류, 채소류, 어류둥 20종 180품목의 식품별에 따른 천연 이산화황의 함유량에 대해 모니어월리암스변법, 개량랭킹법 및 산증류/이온배제크로마토크래피법을 각각 적용하여 분석한 후 다음과 같은 결과를 얻었다. 본 연구에서 사웅한 각 실험방법별 회수율은 모니어월리암스변법은 $74{\sim}91%$, 개량랭킹법법은 $67{\sim}87%$, 산증류/이온배제크로마토그래피법은 $68{\sim}88%$의 회수율을 얻을 수 있었으며 모니어월리암스 변법에 의한 조사대상식품의 이산화황 분석결과는 $1.02{\sim}43.87\; ppm$의 범위를 보였고 마늘, 도라지, 파, 양배추 및 양파가 각각 43.87, 15.37, 11.50, 11.21 및 10.60 ppm의 높은 농도로 검출되었으며, 그 나머지 식품은 모두 10.00 ppm 미만으로 낮은 농도를 보였다. 개량랭킹법에 의한 조사대상식품의 이산화황 분석결과는 파와 마늘이 2.87 ppm과 6.41 ppm으로 높게 나타났고 나머지는 대부분 2.00 ppm미만의 낮은 농도를 보였다. 산증류/이온배제크로마토그래피법에 의한 조사대상식품의 이산화황 분석결과는 마늘, 양배추, 파, 양파, 감자 및 사과가 각각 15.43, 9.82, 5.74, 5.37, 2.14 및 0.49 ppm이 검출되었고, 그 나머지는 불검출이었다. 결론적으로, 20종 180품목을 3가지 분석방법을 적용하여 천연으로 존재하는 이산화황의 함유량을 조사한 결과, 여러 식품중 천연으로 존재하는 이산화황의 함유량을 모니터링하는데는 현행 식품공전의 공정시험법인 모니어월리암스변법이 타당한 방법이라고 생각되나, 건조된 파, 양파, 양배추등의 황화합물을 함유하는 식품의 경우에는 모니어월리암스법(AOAC공정법 990.28)에 규정되어 있는 것과 같이 이산화황이외의 황화합물에서 기인되는 휘발성물질이 이산화황으로 같이 검출되므로 건조된 파, 양파, 양배추등의 황화합물을 함유하는 식품의 경우에는 황화합물에서 기인되는 휘발성물질이 이온크로마토그래프에서 배제되고 이산화황만 검출되는 산중류/이온배제크로마토그래피법을 적용하여 분석하는 것이 타당하다고 사료된다.

• 자연과학논문집
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• 제8권2호
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• pp.49-55
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• 1996

현재 식품첨가물로 많이 사용되고 있는 유기산과 안정제 및 색소 등의 각종 세균과 Sacch. cerevisiae 에 대한 향균 특성을 조사하였다. 산도 조절용으로 사용되고 있는 젖산, 사과산, 호박산 및 주석산은 L. acidophilus와 Sacch. cerevisiae에 대하여 향균성이 없었으나 B. subtilis등의 세균에 대하여는 향균성이 있었고 특히 사과산은 P. aeruginosa에 대하여 강한 향균력이 있었다.(최소생육저지농도 : 0.05%). 안정제로서의 알긴산과 펙틴은 B. subtilis, E. coli, P. aeruginosa에 대하여 비교적 강한 향균성을 보였고 L. acidophilus에 대하여는 향균성이 없었다. 황색 색소(홍화엘로우)와 적색 색소(Red powder-N)는 향균성이 없었고 표백제인 $NaHSO_3$의 세균에 대한 최소생육저지농도는 0.05%, Sacch. cerevisiae에 대하여는 0.5%로 향균성이 있었다.

• 한국인터넷방송통신학회논문지
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• 제18권1호
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• pp.203-210
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• 2018

최근 웰빙(Well-Bing) 열품에 힘입어 화학적으로 가공되지 않은 천연 식품을 찾는 소비 형태가 많이 부각되고 있다. 하지만 현대 시대를 살아감에 있어 화학 식품 첨가물이 포함되지 않은 식품을 주변에서 찾기는 매우 힘들다. 또한 가공 조리된 식품에는 화학 식품 첨가물의 성분이 제대로 표기되어 있지 않거나 표기가 생략되어 나오는 제품이 상당수다. 본 논문은 한국의 연간 화학 식품 첨가물 소비량 데이터를 기반으로 첨가물 별 대두 되고 있는 암 발생을 빅 데이터 분석 기법 중 하나인 시계열 분석과 회귀 분석을 통해 검증 할 것이며, 이러한 식품 첨가물이 사회의 어떠한 요인 때문에 소비가 증가했는지에 대한 빅 데이터 분석을 실시해 검증한다.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2000년도 가을 학술발표회 논문집
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• pp.657-664
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• 2000

Weak and soft compressible clay deposits are commonly found in natural subgrade soils. These Soils need to be stabilized for using the subbase materials of highway constructions. This paper presents that a chemical treatment using chemical additives comprised of sulfate(SO$_4$) and chloride(Cl) is evaluated for stabilizing soft clay deposits and lime. The physical and mechanical characteristics of soil-lime and additives are described by means of a laboratory study. The study results indicate that the presence of chlorides encouraged the efficiency of lime stabilization, and the use of calcium chloride with quicklime is the best additive for improving soil behavior. The treated soil with lime-calcium chloride can have the adaptability to the subbase materials of highway constructions.

• 한국식생활문화학회지
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• 제10권2호
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• pp.83-88
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• 1995

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.