• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.611-616
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• 2001

Effects of high pressure and thermal pasteurization on the survival of microorganisms and quality changes of kochujang during 120 days of storage at 37$^{\circ}C$ were investigated. Viable cell counts were 1.43$\times$10$^{6}$ CFU/g in heat-treated, and 1.56$\times$10$^3$ CFU/g in pressure-treated, and decreased up to 3 log cycle, compared with 3.78$\times$10$^{6}$ CFU/g in the untreated kochujang. Viable cell counts decreased by the storage period at 37$^{\circ}C$. Viable cell counts decreased up to 2 log cycle from 3.78$\times$10$^{6}$ to 5.43$\times$10$^4$ CFU/g in the untreated kochujang, 4 log cycle from 1.43$\times$10$^{6}$ to 3.10$\times$10$^2$ CFU/g in heat-treated after 120 days of storage, while those in pressure-treated were not detected after 90 days from the initial stage of 1.56$\times$10$^3$ CFU/g. pH decreased significantly by the storage time. Titratable acidity increased significantly during storage, and pressure-treated kochujang showed lower values than heat-treated. Amino nitrogen content decreased significantly during storage, and pressure-treated kochujang showed higher values than heat-treated and lower values than the untreated. There were no significant changes in reducing sugar and ethanol content regardless of the treatment condition and the storage period. Hunter L, a and b values decreased significantly during storage. In the untreated kochujang, the changes in color accelerated compared with heat and pressure-treated.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.24-31
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• 2016

This study investigated the effects of flower and fruit thinning agents on fruit set and harvested fruit quality attributes in 'Gamhong' apples. Lime sulfur, MaxCel (1.9% BA), and Fruitone (3.5% NAA) were applied either at post-bloom or fruitlet stages to mature 'Gamhong/M.9' trees. In 2011, the numbers of fruits per cluster in terminal flowers were 1.74, 0.82, and 1.15 for the control, lime sulfur, and Maxcel (applied at 10-mm fruit stage) treatments, respectively. The percentages of single fruit per cluster were 36.0, 47.9, and 48.7% for the control, lime sulfur, and Maxcel (10 mm) treatments, respectively, while the percentages of clusters with three fruits per cluster were 22.9, 1.4, and 5.8%. In lateral flowers, fruit numbers per cluster were 1.20, 0.36, and 0.50 for the control, lime sulfur, and Maxcel (10 mm) treatments, respectively. In 2012, all the thinning treatments showed a positive effect on flower and fruit thinning, compared with the control. Moreover, the treatment with thinning agents did not affect fruit quality. Overall, the results suggest that a single application of flower or fruit thinning agents would be sufficient, rather than the mixed application of thinning agents, based on the observed decrease in fruit setting.

• Information Systems Review
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• v.10 no.3
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• pp.1-20
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• 2008

Under the rubric of the new economy, a wide variety of economic and social phenomena have been identified and discussed since the 1990's. Most of the observations in the literature on the new economy are fragmented, casual, and anecdotal, not compiling to a whole picture of what the new economy is really about. Therefore, this study attempts to provide e-commerce companies with a better, more systematic understanding of the new economy and new economy phenomena as well as the implications of them in order to help them develop more effective business strategies. To provide a better understanding of the new economy phenomena, this article adopts system perspective as an overarching frame of reference for analysis. The systemic characteristics and behavior of the new economy is sought in five generic aspects of a system; 1) what are the entities that comprise the system, and how are they related to one another?; 2) how does the system function?; 3) what are the goods and services (output) that are generated and flow in the system?; 4) what is the value of those goods and services?; and 5) what are the collective, systemic quality and attributes of the system? Based upon the review and categorization, some essential characterizations are made for the five system aspects of the new economy. Such characterizations are interpreted as collectively enunciating the systemic characteristics and behavior of the new economy. The implications of the systemic under-standing of the new economy for business and firm strategy are discussed and some future research is suggested.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Journal of the Korean Association of Geographic Information Studies
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• v.17 no.3
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• pp.104-115
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• 2014

A levee is defined as an man-made structure protecting the areas from temporary flooding. This paper suggests a methodology for establishing the levee GIS database using the airborne topographic LiDAR(Light Detection and Ranging) data taken in the Nakdong river basins and the WAMIS(WAter Management Information System) information. First, the National Levee Database(NLD) established by the USACE(United States Army Corps Engineers) and the levee information tables established by the WAMIS are compared and analyzed. For extracting the levee information from the LiDAR data, the DSM(Digital Surface Model) is generated from the LiDAR point clouds by using the interpolation method. Then, the slope map is generated by calculating the maximum rates of elevation difference between each pixel of the DSM and its neighboring pixels. The slope classification method is employed to extract the levee component polygons such as the levee crown polygons and the levee slope polygons from the slope map. Then, the levee information database is established by integrating the attributes extracted from the identified levee crown and slope polygons with the information provided by the WAMIS. Finally, this paper discusses the advantages and limitations of the levee GIS database established by only using the LiDAR data and suggests a future work for improving the quality of the database.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.3688-3699
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• 2010

The purpose of this study is to understand attributes, stress and burnout related to job environment of healthcare facilities workers for the aged, care-givers, analyze the effect of these factors on job satisfaction, and improve their organizational task to help advance the quality of life and the healthcare facilities for the aged. A survey was made on 129 care-givers working in the healthcare facilities for the aged(care facilities, in-home facilities for the aged) located in Jeonbuk Gunsan area. This study showed that sub-factors of care-givers' job environment such as human environment, compensation system and job expertise have a significant effect on the job burnout, stress and satisfaction. This means that a well-organized compensation system, which is proportionate to the job expertise and ability for human environment, and achievement of innovative thinking, will make a positive relationship, reduce the job burnout and stress, and improve the job satisfaction at the same time. Compared to the rapid increase of old aged patients for long-term care and care-givers' real role and job in the facilities, the job specialization has to be guaranteed to improve job environment of care-givers as various beneficial workers for welfare - professional workers - and the compensation system needs to be properly systematized according to their job capacity. Consequently, the production and participation of professionals with high self-esteem may raise organizational commitment through the maximization of job satisfaction by the participation and devotion to the organization of more professionals by removing factors, which can reduce the frequent job burn-out and stress of care-givers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.520-534
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• 2018

This study was conducted to understand the conceptual definition and characteristics of health inequality. To accomplish this, we analyzed data collected from 14 participants as well as from available literature regarding health inequality using the hybrid model introduced by Schwartz-Barcott and Kim. We categorized health inequality into nine attributes in three dimensions. These dimensions included "target", "precede", and "result," corresponding to the target, cause and consequence of health inequality, respectively. Specifically, we define health inequality as individuals, families, communities, socio-economic, or geographically distinct demographic groups that are treated unfairly and result in several problems such as loss of quality of life, reduction of survival rate, or aggravation of a disease due to (i) poor treatment by a hospital (ii) irregular meals, (iii) desperate need for work (for money), (iv) expensive medical care costs, (v) qualitative differences in medical care by regional groups (vi) the lack of knowledge regarding disease (vii) and inadequate health care because of lack of time. As a result of this unfair treatment, human rights violation occurs. The major contribution from this paper is that we provide a guideline for establishing strategies to reduce health inequality by identifying the concept of health inequality. Based on this study, we recommend development of an educational program to reduce health inequalities.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.138-146
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• 1999

Textural properties of the cooked wheat noodles prepared from 5 Korean wheat varieties (Woori, Yeunpa, Allgeuru, Geuru, and Tapdong), and 3 foreign wheat varieties (ASW, WW and DNS) were evaluated by mechanical and sensory analyses, and their correlations to the physicochemical properties of the flours were examined. Cooking loss for noodle was negatively correlated with protein content, and weight increase during cooking showed a positive correlation with damaged starch content. From the mechanical tests, hard wheats (Tapdong and DNS) showed greater values for hardness, chewiness and tensile strength of the noodles than soft wheats. Foreign soft wheats (ASW and WW) showed relatively lower values for these attributes than the Korean soft wheats. Among the mechanical tests, multi-blade compression shear test had better correlations to the sensory characteristics than 10% compression, repeated compression and tensile tests. Among the flour characteristics, protein content was the most determining factor for the textural properties of noodle. Amylose increased the tenderness and slipperiness, but decreased internal firmness of the noodle. The Korean soft wheat noodles showed relatively darker color for the cooked noodle than WW or ASW. From acceptability test for noodle, Geuru was most preferred among the tested wheat varieties.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.309-317
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• 1988

The effects of $CaCl_2$, K-sorbate, and fermented fish sauces and blanching on the texture of Chinese cabbage of Kimchi were evaluated. The addition of salt-fermented shrimp or salt-fermented anchovy accelerated the pH reduction, acidity increase and reducing sugar consumption, but K-sorbate, Ca-chloride and blanching suppressed the ripening process of Kimchi. The latter retarded the softening rate of Chinese cabbage during Kimchi fermentation, as demonstrated by the cutting force, compression force, recovered height and work ratio. The sensory evaluation confirmed the results of instrumental texture measurments. The instrumental measurements, i.e. pH, acidity cutting thickness, cutting force and compression test parameters, showed acidity acidity was calculated as % lactic acid attributes, i.e. the preferences for taste, appearance and texture, and the level of crispiness, hardness, chewiness and fibrousness. The pH of Kimchi was appeared to be an important quality parameter, whiih had significant correlations with the taste, appearance, chewiness, hardness, fibrousness and crispiness.