• Journal of Pharmacopuncture
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• v.9 no.2
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• pp.155-166
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• 2006

Objectives : This research examined about dietary therapy on the diarrhea based on the literary findings, for clinical treatment and prevention of the diarrhea. Methods : This Research examined on histories, compositions, applications, and effects of the diarrhea on about 100 cases of dietary therapy of the diarrhea from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the diarrhea is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the diarrhea.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.358-359
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• 2006

Ru-C nano-composite films were prepared by MOCVD, and their microstructures and their electrode properties for oxygen gas sensors were investigated. Deposited films contained Ru particles of 5-20 nm in diameter dispersed in amorphous C matrix. The AC conductivities associating to the interface charge transfer between Ru-C composite electrode and YSZ electrolyte were 100-1000 times higher than that of conventional paste-Pt electrodes. The emf values of the oxygen gas concentration cell constructed from the nano-composite electrodes and YSZ electrolyte showed the Nernstian theoretical values at low temperatures around 500 K. The response time of the concentration cell was 900 s at 500 K.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.323-327
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• 1994

The consumers' concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of qestionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.406-411
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• 2008

This study was conducted to examine the quality enhancement of fermented soybean pastes (cheonggukjang) using microorganisms with high enzyme activities and proper experimental design. The microorganisms for soybean paste fermentation were selected from a specific area of Gyeonggi and were idenlified by 16S rDNA sequence analysis. To prepare the cheonggukjang, an optimum mixing ratio of selected microorganisms was determined using contour plots and numerical optimization methods. A total of 39 microorganisms were isolated from the soybean paste, consisting primarily of Bacillus subtilis and Bacillus licheniformis, and no mold was found. Three microorganisms showing high enzyme activities were selected and used to formulate an optimum mixing ratio for cheonggukjang preparation. Based on levels of amino-nitrogen, ammonium-nitrogen, antioxidant activity values, and sensory preference results, the optimum mixing ratio of 50% of Bacillus sp. SC-1 and 50% SC-3 was suggested for the manufacture of high quality of cheonggukjang.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.8-14
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• 1984

In this part of the studies on dielectric dehydration of foamed fish-starch paste, quality stability and shelflife of the product of which the preparation formula and processing conditions were described in the previous report (Lee et at., 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and 55$^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, the extent of TBA value, and the development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of 25$^{\circ}C$. The extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420nm, 106 days at a$\_$w/=0.44, 35$^{\circ}C$, and 41 days at aw=0.65, 55$^{\circ}C$. These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at au=0.44 to 0.75, 25$^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at a$\_$w/=0.44, 35$^{\circ}C$, and 30 days at aw=0.73, 55$^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days at a$\_$w/=0.44 to 0.75, 25$^{\circ}C$ storage.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.271-287
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• 1999

A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.2
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• The Journal of the Korean dental association
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• v.56 no.5
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• pp.254-262
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• 2018

Objectives: This study aimed to compare the postoperative pain and clinical performance after applying three different intracanal medicaments and root canal sealers. Materials and Methods: Sixty-five patients requiring root canal treatment due to symptomatic apical periodontitis were included in this study. After a glide path preparation by using PathFile, each canal was shaped with ProTaper Next file system. After the canal cleaning and shaping procedure, the canal was dried and each intracanal medicaments were adjusted (Calcipex II, TRC-paste, Metapaste). At the next visit, the patients were requested to answer the absence of the pain after the procedure. Once the patients showed no symptom, the canal was obturated with each corresponded root canal sealers (AH plus, Radic-sealer, ADseal). The patients were recalled after 1 week, 1, 3, and 6 months to check the postoperative pain or unexpected clinical signs. One-way ANOVA and Duncan's post hoc comparison, and Chi-square test were used for statistical analysis to evaluate any differences among tested materials. Results: The average number of visits for intracanal medication was 2.69, 2.65, and 2.61 for Calcipex II, TRC-paste, and Metapaste. There were no statistically differences in post-obturation pain among three groups obturated with different root canal sealers (P > 0.05). Conclusions: Under the limitations of this study, three tested intracanal medicaments and epoxy resin root canal sealers showed clinically acceptable similar results.

• Journal of Microbiology and Biotechnology
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• v.30 no.11
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• pp.1697-1705
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• 2020

Meju, a type of fermented soybean paste, is used as a starter in the preparation of various Korean traditional soybean-based foods. In this study, we performed Illumina-MiSeq paired-end sequencing for microbial communities and mass spectrometry analysis for metabolite profiling to investigate the differences between 11 traditional meju products from different regions across Korea. Even though the bacterial and fungal communities showed remarkable variety, major genera including Bacillus, Enterococcus, Variovorax, Pediococcus, Weissella, and Aspergillus were detected in every sample of meju. The metabolite profile patterns of the 11 samples were clustered into two main groups: group I (M1-5) and group II (M6-11). The metabolite analysis indicated a relatively higher amino acid content in group I, while group II exhibited higher isoflavone, soyasaponin, and lysophospholipid contents. The bioactivity analysis proved that the ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging activity was higher in group II and the FRAP (ferric reducing antioxidant power) activity was higher in group I. The correlation analysis revealed that the ABTS activity was isoflavonoid, lipid, and soyasaponin related, whereas the FRAP activity was amino acid and flavonoid related. These results suggest that the antioxidant activities of meju are critically influenced by the microbiome and metabolite dynamics.