• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.635-641
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• 2000

In order to utilize the protein source from a fish proessing by-product, cod was hydrolyzed with various enzymes such as tuna pyloric caeca crude enzyme (TPCCE), a-chymotrypsin, trypsin, papain and pronase E. The TPCCE hydrolysate acquired the highest sensory properties on taste, odor and color. The resultant cod rfame protein hydrolysate (CFPH) which was hydrolyzed with TPCCE, was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWCO) of 30, 10, 5 and 1 kDa, and four types of permeates in cluding 30 K (permeate from 30 kDa membrane), 10 K (permeate from 10 kDa membrane), 5 K (permeate from 5 kDa membrane) and 1 K (permeate from 1 kDa membrane) were obtained. The natural sauces were prepared with 30 K, 10 K, 5 K and 1 K hydrolysate, and the sauce prepared with 1 K hydrolysate was the best score in sensory evaluations. In addition the mixed sauce prepared with 1 K hydrolysate and commercial soy sauce was similar to commercial sauce in sensory properties. These results suggest that the mixed sauce would be utilized as the substitute of acid-hydrolysis sauce.

• Journal of the Korean Society for Marine Environment & Energy
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• v.18 no.2
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• pp.102-115
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• 2015

Several emergy researches have been carried out to estimate the value of marine ecosystem services in Korea over the last decade. Their results cannot be compared mainly due to inconsistency in emergy-money ratios used to convert emergy unit into monetary unit. This study aimed at providing a standardized format for the emergy evaluation of the Korean economy and environment for different emergy evaluations to be compatible. Even though the area of the continental shelf increased in this study compared to those of previous studies, areaweighted average tidal range for the entire continental shelf of Korea resulted in smaller tidal range, decreasing the final emergy input from tide. However, emergy inputs from nonrenewable resources and purchased goods and services increased with new categorization and use of more detailed data, combined with updated unit emergy values. This led to higher emergy-money ratio for the Korean economy, indicating that previous emergy valuations might have overestimated the contributions of marine ecosystem to the real wealth of the Korean society. The base year for gross domestic product used in the emergy evaluation needs to be clearly indicated due to its impact on the calculation of the emergy-money ratio. A standardized emergy table for the Korean economy will contribute to ensuring consistency among future emergy researches on the valuation of marine ecosystem services.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.25-30
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Journal of Internet Computing and Services
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• v.17 no.3
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• pp.107-113
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• 2016

Following the recent advancement in the use of social networks, a vast amount of different online reviews is created. These variable online reviews which provide feedback data of contents' are being used as sources of valuable information to both contents' users and providers. With the increasing importance of online reviews, studies on opinion mining which analyzes online reviews to extract opinions or evaluations, attitudes and emotions of the writer have been on the increase. However, previous sentiment analysis techniques of opinion-mining focus only on the classification of reviews into positive or negative classes but does not include detailed information analysis of the user's satisfaction or sentiment grounds. Also, previous designs of the sentiment analysis technique only applied to one content domain that is, either product or movie, and could not be applied to other contents from a different domain. This paper suggests a sentiment analysis technique that can analyze detailed satisfaction of online reviews and extract detailed information of the satisfaction level. The proposed technique can analyze not only one domain of contents but also a variety of contents that are not from the same domain. In addition, we design a system based on Hadoop to process vast amounts of data quickly and efficiently. Through our proposed system, both users and contents' providers will be able to receive feedback information more clearly and in detail. Consequently, potential users who will use the content can make effective decisions and contents' providers can quickly apply the users' responses when developing marketing strategy as opposed to the old methods of using surveys. Moreover, the system is expected to be used practically in various fields that require user comments.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• Korean Journal of Plant Resources
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• v.26 no.4
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• pp.426-432
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• 2013

The results of the content of total polyphenol and flavonoid, DPPH (1-1-diphenyl-2-picryl-hydrazyl) radical scavenging activity, ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] radical scavenging activity, nitrite scavenging activity and SOD-like activity of methanol extracts from immature cotton boll are follows. The contents of total polyphenol and flavonoid compound were higher in small size cotton boll, and DPPH and ABTS radical scavenging activity also showed a relatively high activity in the small size. These results indicate that there is a correlation between phenol content and DPPH radical scavenging, ABTS radical scavenging. The test concentrations of immature cotton boll extract for measuring DPPH and ABTS radical scavenging activities were set as 1.25, 2.5, 5, 10 and 20 mg/ml. Immature cotton boll has high radical scavenging activity at the concentration of 1.25~20 mg/ml and the result showed a tendency to increase in a concentration-dependent. The nitrite scavenging activity showed high activity in the pH 1.2, and the result in the pH 4.2 showed progressively less active, and in the pH 6.0 near neutral was confirmed that does not affect the nitrite scavenging. In addition, SOD-like activity showed somewhat lower activity compared with ascorbic acid, but tended to be higher when compared with the results of the other natural substances. Through this experiment, we confirmed that immature cotton boll was excellent antioxidant activity. Therefore, it is demonstrated that the cotton suggest the possibility of development of new material for cosmetic product or functional food in the future, and is expected to make a greater usability.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.34 no.6
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• pp.391-397
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• 2012

Purpose: The purpose of this study was to evaluate the effectiveness of the platelet-rich fibrin (PRF) used in combination with the porcine cancellous bone as a scaffold, in promoting bone regeneration in the bone defects ofthe rabbit calvaria. Methods: Ten rabbits were used in the study. Three round-shaped defects (diameter 8.0 mm) were created in the rabbit calvaria and were filled with nothing (control group), porcine cancellousbone (Experimental Group 1, porcine bone) and PRF-mixed porcine cancellous bone (Experimental Group 2). TS-GBB is a xenogenic bone-substitute product comprised of a high heat-treated mineralized porcine cancellous bone. Animals were sacrificed at 6 weeks and 12 weeks for the histological and radiographic evaluations. Results: In the micro computed tomography and histological results, the experimental groups 1 and 2 showed more bone formation, remodeling, and calcification than the control group. The new bone formation ratio showed theGroup 2 to be larger than Group 1 at6 and 12 weeks. However, there was no significant difference between the experimental groups 1 and 2 in the new bone formation area, at the 6 and 12 weeks (P>0.05). Conclusion: The PRF-mixed group showed more bone formation than the porcine cancellousbonegroup (TS-GBB), butthere was a no significant difference. The PRF may not lead to enhanced bone healing when grafted with the porcine cancellous bone.

• KSBB Journal
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• v.10 no.5
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• pp.510-517
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• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.178-183
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• 2008

This study investigated the effects of osmotic dehydration (OD) and vacuum impregnation (VI) on the quality of dried apple products. Weight reduction and water loss increased during OD, but these decreased in the apples during VI. In particular, VI's effect on increasing solid gain was superb. For apples in 40% sucrose solution, OD and VI were followed by hot-air drying at 50$^{\circ}C$. The experimental data were fitted successfully using the modified Page model. OD and VI increased drying time and decreased the drying rate constant of these apples as compared to the control. Shrinkage and rehydration capacity greatly decreased in the apples dried by OD and increased in the apples dried by VI as compared to the control. OD also decreased titratable acidity and ascorbic acid content considerably. Sensory evaluations of the products indicated that the apples prepared by OD had higher palatability in their rehydrated form in yoghurt, and the apple products prepared by VI had higher palatability in their dried form.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.992-997
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• 2002

Contents of heavy metals in sugar products were estimated to provide a scientific basis for standardization of Korea Food Code of heavy metals. The contents of mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As) and copper (Cu) were determined in 285 sugar product samples using a mercury analyzer, atomic absorption spectrophotometer, and inductively coupled plasma spectrometer. The values of heavy metals in sugar products $[minimum{\sim}maximum\;(mean),\;mg/kg]$ were as follows: $Hg,\;N.D.{\sim}0.006 (0.001);$ $Pb,\;N.D.{\sim}0.47 (0.03);$ $Cd,\;N.D.{\sim}0.06(0.005);\;As,\;N.D.{\sim}0.10(0.004);\;Cu,\;N.D.{\sim}1.89(0.15)$. These results show that metal contents of domestic sugar products are similar to those reported in other countries. Weekly average intakes of lead, cadmium, and mercury from sugar products were $0.004{\sim}0.1%$ of Provisional Tolerable Weekly Intake set by FAO/WHO Joint Food Additives and Contaminants Committee to evaluate the safeties of sugar products.