• Journal of the Korean Institute of Rural Architecture
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• v.6 no.3
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• pp.63-74
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• 2004

This study is focusing on the Nagan Folk Village, primarily because of its historical and cultural values. The purpose of this study, accordingly, analysis the fact of the dwelling change through spot-survey and case-investigation, and is to find a way to improve for the rational preservation of the traditional dwelling analyzing on the actual condition and the reason for such changes in the Nakan Folk Village. The dwelling change is stemmed from the physical factors, and some modifications of internal composition, exterior formation, building equipment. As a result, The changes of internal composition are included in the reduction of garnering room, the enlargement of bed/service room, the establishment of mechanical room. The changes of exterior formation with structural material are included in the glass door for the internalization of 'TOEMARU', the extra glass door for the brightening of room, the cement plastering for the endurance of wall. The changes of building equipment are included in the establishment of oil-boiler, wash closet, sink for convenient life All houses should be graded on their qualitative value, managed in a cycle. And its own criterion for acceptable deformations should be established.

• Food Science and Preservation
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• v.11 no.1
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• pp.34-37
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• 2004

Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.

• Food Science and Preservation
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• v.1 no.1
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• pp.1-7
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• 1994

To investigate the effect of several bactericides and fungicides against fruit & vegetable decay grapefruit seed extract(GFSE) was tested in a dilution solution. GFSE was shown to be effective against decay and rind breakdown and to extend the shelf-life of fruits and vegetables during storage and tiansport. Antimicrobial efficiency of GFSE on a wide spectra of gram + & - bacteria, moulds and yeasts was demonstrated by the measurement of minimal inhibitory concentrations performed (Bacteria 10-500ppm, Fungi:250-1,000ppm, Yeasts:100-250ppm). GFSE was separated and extracted into water-soluble fraction, water-insoluble and non-dialyzed fraction to isolate the antimicrobial substances. The water-soluble fraction showed the most active antimicrobial effect. The antimicrobial substances were isolated by gas chromatography. As the result of the isolation using GC, Peak-D was found to be the antimicrobial compound in GFSE. The identification of the most antimicrobial substance was carried out by using GC-MS.

• Food Science and Preservation
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• v.18 no.6
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• pp.967-972
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• 2011

The methanolic product of assai(Euterpe oleracea Mart) scavenged the intracellular reactive oxygen species (ROS) and 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical, and prevented lipid peroxidation. The radical-scavenging activity of assai palm methanolic extract protected the viability of peritoneal macrophage cells exposed to hydrogen peroxide($H_2O_2$). Furthermore, the extract reduced the apoptotic-cell formation induced by $H_2O_2$, as demonstrated by the decrease in the number of hypodiploid cells and in the apoptotic-cell body formation. These results indicate that assai palm methanolic extract has radical-scavenging activity and ameliorates $H_2O_2$-induced cytotoxicity.

• Journal of Korean Society of Archives and Records Management
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• v.19 no.1
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• pp.1-21
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• 2019

Research records are essential records to explain the accountability of research throughout the life cycle of a research project. Thus, they need to be properly managed, preserved, and shared. This study analyzed the effectiveness and ability of applying DMP to research records management. This study also suggested the RRMP (Research Records Management Plan) for the research records management and preservation in scientific research institutes. RRMP is considered as up-front planning for the research records management and preservation before any records are created.

• Food Science and Preservation
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• v.30 no.4
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• pp.562-572
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• 2023

In this study, we aimed to evaluate the quality of Aralia elata shoots according to different packaging methods during storage at 2℃. The highest level of dehydration and wilting incidences were observed in polypropylene containers with polyvinyl chloride wrap (PP+PVC), and these levels continually increased during the entire storage period, compared to other packaging methods. The overall marketability of A. elata shoot packaged in polyethylene terephthalate container (PET) and PP with the mineral-coted functional warp (PP+F) constantly declined during storage with a similar level of 38.6 and 36.0% at 15 days in storage, respectively. PP with PET cover packaging (PP+PET) showed the lowest decay and wilting rates during the entire storage, and the wilting score at 10th day was 51.9, 58.0, 51.8% suppressed, as compared to PET, PP+PVC, and PP+F, respectively. Consequently PP+PET packaging effectively decreased the deterioration of A. elata and maintained marketability for 10 days of storage at 2℃.

• Food Science and Preservation
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• v.16 no.3
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• pp.333-341
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• 2009

The antioxidant properties of green tea leaves and powder extracts were determined using several tests including estimation of reducing power, DPPH(1,1-diphenyl-2- picrylhydrazyl) radical-scavenging activity, and FRAP(Ferric reducing/antioxidant power) assay. All tests indicated that extracts of green tea powder had higher antioxidant activities than extracts of green tea leaves, and the activities were concentration-dependent. However, each test yielded somewhat different results with respect to storage conditions. The reducing power of green tea leaves was highest at $1,000{\mu}g/mL$, storage at $4^{\circ}C$, and an Aw(water activity) value of 0.23. However, the reducing power of green tea powder, assayed at $1,000{\mu}g/mL$, was high under all storage conditions(with variations in temperature and Aw), and was about 1.5.2-fold greater than that of green tea leaves. Radical-scavenging activity, as assessed by the DPPH assay, increased in a dose-dependent manner over the range $15{\sim}125{\mu}g/mL$. At higher concentrations, activities were $80{\sim}90%$ of maximal were attained. The FRAP activity of green tea extract also increased with rising concentration. Particularly in the case of green tea leaves, antioxidant activity was most greatest with storage at $-20^{\circ}C$ and Aw values of 0.69 and 0.23 when assayed at a concentration of $1,000{\mu}g/mL$. These results indicate that the most important factor during storage of green tea is not the Aw value but rather temperature, and that use of refrigeration($4^{\circ}C$) is preferable to increase or maintain the antioxidant activities of biological components in green tea.

• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.217-225
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• 2009

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = $T_1$, with salt = $T_2$ and salt + spices = $T_3$); three types of cured (salt curing = $T_4$, sugar curing = $T_5$ and brine curing = $T_6$) and three types of frozen beef ($0^{\circ}C=T_7^{\circ}C$, $-10^{\circ}C=T_8$ and $-20^{\circ}C=T_9$) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in $T_7$ (11.1 %) and the lowest protein loss was found in $T_6$ (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in $T_6$ (7.62%) and the lowest fat loss was observed in $T_2$ (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. $T_9$ showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing ($T_5$) and spices drying ($T_3$) would be the useful technique of meat preservation in rural areas and freezing ($T_9$) would be used in large scale preservation at urban areas.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1284-1290
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• 2007

This study was conducted to investigate the antibacterial activity and shelf-life extension effect of iceberg lettuce packed in BN/PE film. The BN/PE film has a strong microbial suppression effect on pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, and S. typhimurium. The number of psychrophiles and mesophiles during 5 days of cold storage of fresh-cut iceberg lettuce at $10^{\circ}C$ packaged in BN/PE film was strictly suppressed in comparison with other tested films (OPP, PE, and PET film). When fresh processed iceberg lettuce was processed and stored under the current conditions, the shelf-life of the product was longer than 5 days in the BN/PE film package, whereas the shelf-life when using the other films tested, PE, OPP and PET, was no longer than 3-4 days. The decay rates of the iceberg lettuce packed in the BN/PE film was maintained at $29.8{\pm}2.1%$ on the 5th day of preservation. The samples packed in BN/PE film maintained an excellent visual quality during the 3 days of storage without significant differences in comparison with the initial visual quality. No browning was observed in the samples packed in BN/PE film for up to 3 days. The texture of shredded iceberg lettuce packaged in BN/PE film remained unchanged up to 3 days, and then a moderate decrease in texture was observed after 4 days of storage. In addition, the overall acceptability of fresh-cut iceberg lettuce packaged in BN/PE film did not change for up to 3 days, whereas the samples packaged in the other films were inedible by 3 days of storage. In conclusion, the shelf-life of fresh-cut iceberg lettuce packaged in the BN/PE film was extended to more than 5 days at $10^{\circ}C$, whereas that in the other films was 2 days at $10^{\circ}C$. Therefore, the shelf-life extension effect of the fresh-cut iceberg lettuce in BN/PE film packaging was very effective compared with the other films tested.