• 동의생리병리학회지
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• 제26권2호
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• pp.141-146
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• 2012

Researches of Sasang Consitutional Medicine(SCM) have been conducted in many ways, especially for objective diagnosis methods of SCM. Despite of these efforts, relationship between SCM and abdominal examination is rarely known. Therefore 7 books related to abdominal examination and arranged specific abdominal examination descriptions in each books based on Experienced prescriptions(經驗方) of Donguisusebowon(東醫壽世保元) or Longevity and Life Preservation in Eastern Medicine were collected. In result, So-eumin and So-yangin show opposite descriptions to each others in abdominal examination. So-eumin has stuffiness and rigidity below heart, lower abdominal fullness and cramp. In contrast, So-yangin has fullness in the chest and hypochondrium, chest bind, lower abdominal numbness and lower tension. Strong abdominal surface tension could be palpated in Taeum-in's abdominal examination. Advantages of Abdominal Examination are notified recently, thanks to easiness of performing, objectiveness and well-adaptation to Theory of Traditional Eastern Medicine. These advantages could contribute to researching diagnosis of SCM with theory consensus of SCM specialists and practical trials.

• 동아시아식생활학회지
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• 제14권3호
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• pp.283-287
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• 2004

To investigate the effects of preheating treatment on the properties of salt-preserved cucumber, cucumber were heated in the warm water to 40, 60, and 75$^{\circ}C$ for 15 min. Thereafter, cucumbers were cooled and the ratios of cucumbers: water was adjusted to 1:1.2(w/w) and salt was added to have final salt concentration of 12%. The group which was heated to 6$0^{\circ}C$ showed the highest scores on hardness followed by 4$0^{\circ}C$, no-heat, and 75$^{\circ}C$ treated groups after 60 days of salt-preservation. The yellowness on the surface of cucumber peels was getting intense as temperature was increased during heat treatment, which resulted in the most intense yellowness in no-heat and 4$0^{\circ}C$ treated groups. The intensities of greeness and redness of the groups also differed according to different temperature applied during heat treatments. Regardless of heat treatment, no difference in the absorbance of isopropyl alcohol extracts were found. Activities of pectinesterase were the highest in 6$0^{\circ}C$ treated group followed by 4$0^{\circ}C$, 75$^{\circ}C$, and no-heat treated group until 60 days of preservation, while activities of polygalacturonase in 4$0^{\circ}C$ and 6$0^{\circ}C$ treated groups were lower.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.48-54
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• 1999

The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.

• 한국식생활문화학회지
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• 제26권5호
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• pp.437-444
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• 2011

This study was performed to approach the 2004 case of inferior quality mandu stuffing from the stance of food ethics. The court convicted the producers of inferior quality mandu stuffing and also decided against the plaintiffs who filed a damage suit. The core of the mandu stuffing case was not safety, but the wholesomeness. The principles of food ethics include a respect for life, justice, environmental preservation, and the priority of safety. The virtues of food professionals include wisdom, honesty, faithfulness, courage, moderation, and integrity. A food producer should possess not only the ability but also the morality to make food. The consumer should urge the producers to strengthen their morality and be conscious of responsibility and fairness. The government should organize a system to establish food ethics, and make efforts to reduce wasteful law enforcement. The media should lead public opinion toward justice by doing an unbiased and in-depth report and help establish the idea of food ethics. The necessity of food ethics and the spread of the ethical mind are the most important points of all.

• 한국식품저장유통학회지
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• 제5권3호
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• pp.207-210
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• 1998

풋고추를 수확한 다음 신선도를 유지할 수 있도록 하기 위하여 산소와 이산화탄소의 투과도가 서로 다른 LDPE, SM250, CPP 및 MPD의 4가지 포장재를 사용하여 풋고추를 포장한 다음 1$0^{\circ}C$에서 저장하면서 품질특성을 측정하였다. LDPE로 포장한 시험구는 일반적으로 고추의 저장에 적합하다고 알려진 산소 농도 3-5%, 이산화탄소 농도 5% 이하의 공기 조성을 유지하였으며, 무게, ascorbic acid 함량 및 총균수에 있어서도 다른 포장재료에 비하여 우수한 특성을 나타내어 풋고추의 신선도를 유지하는 데에 적합한 플라스틱 포장재로 생각되었다.

• Clinical and Experimental Reproductive Medicine
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• 제41권2호
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• pp.41-46
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• 2014

IVM refers to the maturation of immature oocytes in culture after their recovery from small antral follicles at the stage prior to selection and dominance. IVM requires little or no FSH in vivo and has been proposed as an alternative to conventional IVF, since it reduces the primary adverse effects caused by controlled ovarian stimulation, including the ovarian hyperstimulation syndrome. Moreover, IVM is a promising option for cases for which no standard protocol is suitable, such as FSH resistance, contraindications for ovarian stimulatory drugs, and the need for urgent fertility preservation. Recently, IVM has been used in women with regular cycles and normal ovaries. However, the pregnancy rate following IVM is suboptimal compared with that of conventional IVF, indicating that further studies to optimize the protocol and the culture conditions are warranted.

• 동아시아식생활학회지
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• 제7권1호
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• pp.97-105
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• 1997

This research follows the previous research on Kimchi Culture for the Koreans in Commonwealth of Independent States(CIS) and the purpose of this research was to investigate the habits with Kimchi of the Koreans in CIS. The research was carried out with items of the preparation and the preservation of Kimchi. The results were summarized as follows : 1. Abut 95% of above 30 years old of the respondents prepared Kimchi for their family. But 51.9% of under 30 years old and the forth generation of the respondents got Kimchi without self preparation. 2. All the respondents argued that the procedure of Kimchi preparation of the present indifferent from that of the past. 3. 40.2% of the respondents used to take Kimchi after 2~3 days from the preparation and 29.1% used to take after 1~2 days. 52.8% of the respondents would like to eat the well-matured Kimchi and 45.2% to eat Kimchi which was immediately prepared. 4. The most popular container for keeping was the enamel pot and the most popular places for keeping was the refrigerator. The popular keeping containers were a wooden box(61.2%), a earthen vessel(20.1%), a plastic vessel(14.7%) and the popular keeping places were a underfloor(37.9%), veranda (25.0%), underearth(22.9%) in order.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.74-78
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• 2001

밤호박를 이용한 가공식품을 개발하여 안정적인 내수기반을 마련하고자 밤호박과 몇가지 부재료를 이용하여 즉석죽을 제조한 결과는 다음과 같다. 밤호박 즉석죽은 증숙 밤호박 78.4%, 가열 옥수수 9.2%, 볶은 양파 4,6%, 삶은 통팥 6.9%, 설탕 0.6%, 소금 0.3% 비율로 배합했을 때 제품의 관능적 품질이 양호하였다. 즉석식품으로서 저장성을 확보하기 위해 12$0^{\circ}C$에서 20~60분간 열처리한 결과 제품의 색도는 낮아졌으나 산도와 점도는 증가하는 경향이었다. 제품의 열처리 효과를 검토하기 위해 37$^{\circ}C$에서 5일간 저장한 후 제품의 기호도를 조사하였을 때 12$0^{\circ}C$에서 30~40분 처리가 양호한 결과를 나타내었다.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.333-338
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• 1999

김치의 보존성과 품질향상에 미치는 calcium lactate와 calcium acetate의 영향을 조사하기 위하여 calcium lactate와 calcium acetate를 0.5:0-0:0.5의 비율로 혼합하여 김치에 0.5%로 첨가, 1$0^{\circ}C$에서 숙성시키는 동안 pH, 산도, 칼슘함량, 조직의 광학현미경 관찰 및 관능검사를 행하였다. 그 결과 calcium lactate : calcium acetate가 0.4 : 0.1, 0.3 : 0.2, 0.2 : 0.1 비율로 첨가한 김치는 대조구 김치보다 가식한계일이 약 5일정도 연장되었다. 또 김치조직내의 칼슘함량은 46-66%가 증가되었으며 유세포조직의 손상도가 적었으며, 아삭아삭한 조직감과 종합적인 맛이 향상되었다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.29-32
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• 2000

Storage life of grape cultivars including Kyoho(Inzuka), which were imported from Japan and are cultivated after adoption as farming application, were examined. The stu요 was accomplished with grapes packed by PE film under storage temperature $0^{\circ}C$ and humidity 90%RH loss of weight, Weight loss and occurrence of abnormal fruit increased in proportion to storage days. Abnormal fruits of Kyoho(izuka), North Black , and Seto giants increased rapidly after 60 days of storage, resulting in slight deterioration of commercial value. Similarly, this phenomenon of Campbell early , Takasumi , and Aki Queen occurred after 70 days of storage. External appearance decreased rapidly after 60 days of storage, resulting in 7.0 index of Takatsuma and Aki Queen , 3.0-3.6 of North Black and Seto Giants, and 5.0 of Campbell Early, kyoho (izuka0, and takasumi after 80 days of storage. Soluble solide content and titratable acidity showed a trend to be decreased with lapse of storage. Sugar/acid ratio shwoed much fluctuation between different grapes. Possible storage days, in view of more 70% merchandise berry ratio, were 90 days of Takatsuma and Aki Queen , 70 days of Campbell Early, 60 days of Takasumi , kyoho(Iizuka), and Seto giants, below 60 days of North Black.