• Food Science and Biotechnology
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• v.18 no.1
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• pp.202-206
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• 2009

Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and $90^{\circ}C$). Drying curve of the noodle showed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress in drying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatly influenced by the drying temperature. The effective diffusion coefficients ($D_{eff}$) were determined by the diffusion model and their temperature dependency was determined using an Arrhenius equation. The activation energy ($E_a$) values for the drying of the noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those of pasta or Japanese udong dehydration.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.713-719
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• 2008

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

• Journal of the Korean Arthroscopy Society
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• v.8 no.2
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• pp.124-131
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• 2004

Purpose: To validate and introduce the technique of the arthroscopic repair for the treatment of the Subscapulris tendon tear. Materials and Methods: From April 2003 to April 2004, Arthroscopic repairs were performed in 8 patient with subscapularis tendon tear. The mean follow-up period was 11months. two cases involved only subscaplaris tendon tear. Four cases were associated small sized posterosuperir. rotator cuff tear and two cases were in large size. The type of subscapularis tendon showed upper portion full-thickness tear in 6 cases, partial-thickness tear localized at articular surface in 1 case, complete tear in 1 case. The results were analyzed by using subjective satisfaction, inferior movenent of superior displaced humeral head, Constant-Murley functional scoring Results: Constant-Murley scoring was improved from 55 point preoperatively to 75 point postoperatively following 11 months. Mean score was 71 point except 2 cases of large superoposterior rotator cuff tear, Most humeral heads were distaracted postoperatively. The subjective result for the 8 shoulders were very satisfying in 5 cases, satisfying in 1 case and dissatisfying in 2 cases. Therefore satisfactory results were noted in 6 cases (75%) of this overall treatment group. Conclusion: The arthroscopic repair for the subscapularis tendon tear is thought to be available method, which could reduce severe complications following the weakness of deltoid muscle and postoperative pain. Especially Partial Subscapularis tear not associated with superoposterior rotator cuff tear including PASTA lesion was the sutable indication of the Arthroscopic repair.

• Nutrition Research and Practice
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• v.13 no.3
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• pp.230-239
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• 2019

BACKGROUND/OBJECTIVES: Little is known about the dietary patterns (DPs) of women during pregnancy. The present study aimed to identify the DPs of pregnant Malaysian women and their associations with socio-demographic, obstetric, and anthropometric characteristics. SUBJECTS AND METHODS: This prospective cohort study included 737 participants enrolled in Seremban Cohort Study between 2013 and 2015. Food consumption was assessed using a validated 126-food item semi-quantitative food frequency questionnaire (SFFQ) at four time-points, namely, pre-pregnancy and at each trimester (first, second, and third). Principal component analysis (PCA) was used to identify DPs. RESULTS: Three DPs were identified at each time point and designated DP 1-3 (pre-pregnancy), DP 4-6 (first trimester), DP 7-9 (second trimester) and DP 10-12 (third trimester). DP 1, 4, and 7 appeared to be more prudent diets, characterized by higher intakes of nuts, seeds & legumes, green leafy vegetables, other vegetables, eggs, fruits, and milk & dairy products. DP 2, 5, 8, and 11 had greater loadings of condiments & spices, sugar, spreads & creamer, though DP 2 had additional sweet foods, DP 5 and 8 had additional oils & fats, and DP 11 had additional tea & coffee, respectively. DP 3 and 6 were characterized by high protein (poultry, meat, processed, dairy, eggs, and fish), sugars (mainly as beverages and sweet foods), and energy (bread, cereal & cereal products, rice, noodles & pasta) intakes. DP 9 had additional fruits. However, DP 12 had greater loadings of energy foods (bread, cereal & cereal products, rice, noodles & pasta), sugars (mainly as beverages, and sweet foods), and good protein sources (eggs, nuts, seeds & legumes). Malays were more likely to have lower adherence (LA) for DP 1 and 10 than non-Malays. DP 2, 8, and 11 were more prevalent among Malays than non-Malays. Women with a higher education were more likely to have LA for DP 10, and women with a greater waist circumference at first prenatal visit were more likely to show LA for DP 11. CONCLUSIONS: DPs observed in the present study were substantially different from those reported in Western populations. Information concerning associations between ethnicity, waist circumference and education with specific DPs before and throughout pregnancy could facilitate efforts to promote healthy dietary behavior and the overall health and well-being of pregnant women.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.1-7
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• 2017

This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

• Journal of Community Nutrition
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• v.8 no.3
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• pp.147-152
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• 2006

This study was conducted to define dietary patterns among 227 Korean American adults and 151 teenagers living in California using frequency of intake of major food groups and to examine associations of dietary patterns with selected demographic and acculturation variables. Three dietary patterns, 'healthful', 'Korean', and 'western', were identified using factor analysis. For both groups, 'healthful' pattern was characterized by high loading on milk/milk products, fruit, fruit juice, and bean/bean products. 'Korean' pattern had high loading on rice and kimchi. 'Western' pattern was characterized by high loading on meat/meat products, soda, and noodle/pasta. Among Korean American adults, women tended to have higher scores of 'healthful' pattern but lower scores of 'western' pattern, while there was no association of 'Korean' pattern with gender. The older adults were likely to have higher 'Korean' pattern score. Length of stay in the US and English levels were negatively associated with 'Korean' pattern. Korean American female adolescents had lower 'western' pattern scores than did male adolescents. Age was inversely associated with 'healthful' pattern in adolescents. The adolescents who had felt more proud of being a Korean descendant had higher scores on 'Korean' dietary pattern. The study findings support that dietary patterns are associated with acculturation variables such as length of residence in the US, English fluency, and particularly pride in ethnicity for adolescents. Further studies are needed to understand associations of dietary patterns and acculturation with health risk of ethnic groups.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.159-166
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• 2022

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.270-278
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• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.11 no.1
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• pp.26-47
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• 2005

In this dissertation, I will focus on the channel entry, the effect, and the treatment throughout books of oriental medicine from ancient to modern in order to classify the medicines of the liver as main or supplementary organ. The results are as follows: 1. The kinds of the medicines of working of the liver(本臟) were 29, which were Amydae carapax(鱉甲), Chrysanthemi Flos(菊花), Cassiae Torae Semen(草決明), Plantaginis Semen(車前子), Scirpi Seu Sparganii(三稜), Ulmi Pasta Semen(蕪荑), Cinnamomi Cortex(肉桂), Fraxini Cortex(秦皮), Chaenomelis Fructus(木果), Corii Asini Colla(阿膠), Chuanxiong Rhizoma(川芎), Adenophorae Radix(沙蔘), Coicis Semen(薏苡仁), Acanthopanacis Cortex(五加皮), Zizyphi Spinosae Semen(酸棗仁), Picrorrhizae Rhizoma(胡黃連), Gentianae Radix(草龍膽), Citri Reticulatae Virdie Pericarpium(靑皮), Paeoniae Alba Radix(白芍藥), Paeoniae Rubra Radix(赤芍藥), Bupleuri Radix(柴胡), Peucedani Radix(前胡), Naturalis Indigo(靑黛), Citrus unshiu(橘葉), Rhinocerotis Cornu(犀角), Aucklandiae Radix(木香), Polygonati Odorati Rhizoma, Farfarae Flos(款冬花), Evodiae Fructus(吳茱萸), Citri Reticulatae Pericarpium(陳皮) . 2. The kinds of the medicines of working of other viscera(他臟) were 7, which were Astragaliadix(黃耆), Ginseng Radix(人蔘), pinelliae Rhizoma(半夏), Myristicae Semen, Euryales Semen, Arecae Semen, Piperis Longi Fructus. 3. Medicines, effected on the heart functioned through any other viscera are as follows: Arecae Semen works to treat Spleen Gi Entering the Liver(脾氣入肝), Piperis Longi Fructus, pinelliae Rhizoma(半夏), Euryales Semen and Myristicae Semen operate to treat Spleen Cold Entering the Liver(脾冷入肝), Astragali Radix(黃耆) and Ginseng Radix(人蔘) work to treat Spleen Vacuity Entering the Liver(脾虛入肝). In the study of concerning the medicines effected on the liver, It is considered that it dedicated to development of the medicines related to the disease of the liver and making efficient use of the medicines.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.29-39
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• 1981

Cooked spaghetti soaked in 10%, 20%, and 40% aqueous glycerine solutions for ten minutes absorbed sufficient glycerine to plasticize that spaghetti during and after subsequent drying. The plasticizing action of the glycerine prevented fissuring(checking) and surface corrugation of the spaghetti at elevated drying temperature and large wet-bulb dry-bulb temperature difference. The drying temperature and the wet-bulb dry-bulb differences up to which such protection was provided as the glycerine soak concentration increased. Despite the reduction in drying rate, the drying time required to produce spaghetti with a water activity of 0.65 (the level normally required for stability) decreased as glycerine content increased. At high frying temperatures glycerine addition increased the extent of browning and shortened the period required to induce detectale browning, but in all instances browning started well after the product $a_w$ reached the 0.65 value required for the completion of drying. Because glycerine addition reduced drying times at any given set of drying conditions and permitted the use of higher drying temperatures, relatively low levels of glycerine addition (e.g. 0.15 kg glycerine/kg dry spagetti) can shorten spagnetti drying times by roughly 80% and perhaps by as much as 93%.