• Food Science and Preservation
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• v.9 no.2
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• pp.121-125
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• 2002

Cherry tomato was packed with several plastic films, and investigated the quality characteristics such as gas composition, weight loss, microbial load, soluble solid content, total acidity during storage at 12$\^{C}$. Cast polypropylene(CPP), low density polyethylene(LDPE), polyolefin(MPD, PD961) and perforated polyolefin(PY85) were used as packaging film. Oxygen and carbon dioxide concentration inside packages generally showed a stabilized levels after 10 days, but those of CPP and PD961 changed throughout the storage. Weight loss of PY85 was 25.6 % after 20 days, while others maintained around 1.0%. Total microbial count showed a increase pattern similar to yeast and mold, and CPP maintained the highest microbial load after 10 days. MPD retarded the decay of cherry tomato to 5.3%, while others showed above 20% after 20 days.

• Food Science and Preservation
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• v.21 no.5
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• pp.735-739
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• 2014

Ephedra sinica Stapf, known as a medicinal plant, inhibited not only syncytium formation, but also trafficking of viral glycoprotein, hemagglutinin-neuramidase (HN) to the cell-surface. Trafficking of viral glycoprotein to the surface of infected-cells results in syncytium formation in Newcastle disease virus (NDV)-infected baby hamster kidney (BHK) cells. Viral glycoprotein in the infected-cell is processed within the endoplasmic reticulum during routing into surface. The processing of viral glycoprotein like a N-linked oligosaccharide trimming by ${\alpha}$-glucosidase in cell is necessary for virus infection. Methanol extracts showed inhibitory activities ($IC_{50}$ $15{\mu}g/mL$) against ${\alpha}$-glucosidase. This suggested that E. sinica extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.

• Journal of the Korean Institute of Landscape Architecture
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• v.26 no.4
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• pp.25-35
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• 1999

This thesis is to newly understand the value and the meaning of Chonju Palkyong(全州八景) by the specific gravity in making a counter-proposal in other to improve the landscape identity of modern city and at the same time. I intended to group the grafting device for the preservation and regeneration of modern history cultural environment through the interpretation of landscape construction. The meaning system of Chonju Palkyong showed the symbolic system which a landscape construction, four directions and two places has and exhibited the landscape shape possessing a luxuriant local feature peculiar to Chonju, preserving visual bound language of a classical Palkyong. Especially, it implies the use of the substantial landscape experienced factor, the expressions about natural phenomena and the matter which has melted human living circumstances. The landscape construction and it's form show the system which forms the different time field, a far landscape and a mid distance landscape and a near landscape, etc., under the visual, psychological, scenic influenced area, preserving the feature of the similar and typical type of Sosang Palkyoung（瀟湘八景) which intended to seek the local reappearance of the famous site experienced type and natural matter which famous place and local conduct were combined. The object space of Chonju Palkyong area representing the nature of historical landscape cultural assets, pushed by the greater part of the development based theory, shows injured aspects, but needs to play a part to seek such a up-to-date successive plan as the reconstruction of the destroyed historical landscape area which motivated Palkyong, the establishment of useful area, the embodiment of the cultural identity of Palkyong area and the becoming of the educational cultural life space. The analysis of the landscape construction of Chonju Palkyong and the grouping of the modern successive plan which I considered in this thesis, will be able to become a fundamental data to carry out the preservation of historical landscape and the landscape plan in the city.

• Food Science and Preservation
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• v.7 no.4
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• pp.403-408
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• 2000

To enlarge applicable field of electrolyzed acid-water(EAW) on food industry, quality changes of agaricus mushroom(Agaricus blazei Mui1l) washed with cooled EAW were investigated during storage at 5$\^{C}$. Total count and coliform count were decreased to 1/88 level and l0$^1$cfu/g respectively by immersion washing with EAW for 5 min. Agaricus mushroom washed with EAW had showed better quality properties such as weight loss, pH, acidity, browning, organoleptic properties after 3∼4 days of storage at 5$\^{C}$ except firmness of the trunk parts of agaricus mushroom comparing with non-treated one. △E values of agaricus mushroom showed lower increasement than those of non-treated ones after 3∼4 days of storage. Considering organoletpic and quality characteristics of stored agaricus mushroom synthetically, it was showed that EAW could be applicable to shelf life extension of argaricus mushroom.

• Food Science and Preservation
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• v.5 no.4
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• pp.320-325
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• 1998

Effects of blanching and salting for the pretreatment during frozen storage condition were investigated and optimized the salting condition on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, moisture content and hardness in immatured soybean. Before frozen storage, pretreatment processing is necessary to extend the shelf-life of vegetables. Salting condition of 2% for 180min treatment led to maximum inactivation of both lipoxygenase and peroxidase while blanching can more inactivate for lipoxygenase. Salting at 2% for 180min resulted in the highest amount of vitamin C remaining in the immatured soybeans after 6 months storage. The color of the immatured soybeans were severely changed after 6 months storage, while the color of salted soybeans at 3% and 180min treatment was similar to fresh products. Moisture content and hardness were reduced with addition of salt.

• Food Science and Preservation
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• v.10 no.3
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• pp.411-416
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• 2003

An effort was attempted to utilize an under-utilized protein source, rice bran protein, in coating or wrapping food material for the purpose of protection them from oxidation and bacterial infection. However, the utilization of rice bran protein as a food coating material is limited because the rice bran protein coating material itself can be spoiled by a bacterial infection. Therefore, this study was conducted to produce the economical and antibacterial rice bran protein film by utilizing rice bran and bacteriocin-producing microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially purified after 33h of shaking incubation at 30$^{\circ}C$. The amount of amino-type nitrogen did not increase in the rice bran protein film containing the bacteriocin any more after gradual increase upto the content of 0.22％ for 8 days, while that without the bacteriocin increased continuously, implying that application of the bacteriocin to the rice bran had positive effects on prolonging the shelf-life of not only film itself but also the foods wrapped by this film.

• Food Science and Preservation
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• v.10 no.2
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• pp.136-141
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• 2003

This they was conducted to investigate the surface treated effect of Packaged kimchi on the PH, acidity, total microbe, number of lactic acid bacteria, browning and formation of off-flavor during storage at 10$^{\circ}C$. Kimchi was treated with 70% ethanol(1 time spraying) and attachment of polyethylene film(PE) on the surface of packaged kimchi and stored at 10$^{\circ}C$. pH of the control and ethanol treated kimchi stored for 15 days was decreased to 4.0 level but, the pH of PE-treated kimchi maintained over pH 4.0 until 21 days of storage. The aridity was the same tendency as the pH, which showed delaying of fermentation by PE treatment. Total microbe of PE treated kimchi was lower and number of lactic acid bacteria was higher than those of control and ethanol treated products, respectively. Degree of browning and off-flavor of control and ethanol treated kimchi increased from 13 days of storage, but the degrees of the PE-treated kimchi was lower during all storage periods.

• Food Science and Preservation
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• v.10 no.3
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• pp.278-283
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• 2003

Addition of ethanol and/or polylysine to kimchi was investigated to improve its microbial hygienic quality and to extend shelf-life. Ethanol was added to kimchi with several concentrations(0.3％, 0.6％, 0.9％) and stored at 10$^{\circ}C$. Addition of 0.6％ and 0.9％ ethanol showed apparent inhibitory effect on growth of microorganism, but any distinct difference was not found between those concentrations. Addition of ethanol was more effective on growth inhibition of coliform and lactic acid bacteria than others. Addition of 0.6％ and 0.9％ ethanol retarded apparently pH decrease and acidity increase. Although addition of 0.6％ ethanol in combination with 0.12％ polylysine showed good retardation of pH decrease and acidity increase, overall organoleptic quality was not good because of off-flavor and taste. Also, addition of 0.6％ ethanol showed good overall organoleptic quality.

• Food Science and Preservation
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• v.15 no.1
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• pp.105-110
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• 2008

The antioxidant properties of bamboos sap isolated from Phyllostachys pubescens were investigated. This product scavenged intracellular reactive oxygen species (ROS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and prevented lipid peroxidation. The radical scavenging activity of bamboo sap protected the viability of peritoneal macrophage cells exposed to hydrogen peroxide $(H_2O_2)$, Furthermore, bamboo sap reduced apoptotic cell formation induced by $H_2O_2$ as demonstrated by decreases in the number of hypo-diploid cells am apoptotic cell body formation. These results indicate that bamboo sap has radical scavenging activity and ameliorates $H_2O_2$ induced cytotoxicity.

• Journal of the Korea Society of Computer and Information
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• v.24 no.10
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• pp.71-78
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• 2019

In this paper, we divided domestic and foreign digital cultural activation policies into four types. We also described projects of each policy and analyzed the limitations of the policy. Finally, we suggested solutions to overcome these limitations. Changes in daily life caused by the recent development of 5G network technology, augmented reality, and virtual reality technology have brought many changes in the way of preservation and utilization of cultural heritage. In particular, digital technology is used for digitization of cultural heritage, storing, and managing digital data, digitally restoring cultural heritage, and enabling time, space, multi-sensory experiences. For this purpose, new policies was required to utilize this. This study divides domestic and international digital heritage policies into digital infrastructure construction, sharing and communication platform construction, public relations, and demonstration contents production support policies. This study is meaningful in classifying the fields of digital heritage policy and introducing digital heritage policy trends. It is also meaningful to suggest ways to improve digital heritage policies through analysis of domestic and foreign cases.