• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• Journal of Microbiology and Biotechnology
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• v.16 no.4
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• pp.605-612
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• 2006

A psychrotrophic bacterium was isolated from oil-contaminated groundwater and identified as Rhodococcus sp. YHLT-2. Growth was observed at the temperature of 4 to $30^{\circ}C$. This strain degraded various petroleum hydrocarbons such as crude oil, diesel oil, and gasoline over the whole range of temperatures tested. The Rhodococcus sp. YHLT-2 was capable of growing even at $4^{\circ}C$, exhibiting 90% of oil biodegradation after 20 days. Degradation of crude oil occurred at low temperature in nature. This strain was also able to grow at 7% NaCl, and utilized not only short chain alkenes $(C_9\;to\;C_{12})$, but also a broad range of long chain alkenes $(C_{19}\;to\;C_{32})$ present in crude oil at $4^{\circ}C$. The Rhodococcus sp. YHLT-2 is expected to be of potential use in the in situ bioremediation of hazardous hydrocarbons under low-temperature and high-salt conditions.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2004.11a
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• pp.323-329
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• 2004

The electrical and rheological properties pertaining to the electrorheological (ER) behavior of chitosan derivatives, chitosan, chitosan ammonium salt and chitosan phosphate suspensions in silicone oil were investigated. Chitosan derivative suspensions showed a typical ER response (Bingham flow behavior) upon application of an electric field. However, chitosan phosphate suspension exhibited an excellent shear yield stress compared with chitosan and chitosan ammonium salt suspensions. The difference in behavior results from the difference in the conductivity of the disperse phases due to the difference of their polarizability. The shear stress for the chitosan, chitosan ammonium salt and chitosan phosphate suspensions exhibited a linear dependence on the volume fraction of particles and 1.18 ,1.41 and 1.67 powers of the electric field. On the basis of the experimental results, the newly synthesized chitosan derivative suspensions found to be an ER fluid.

• KSTLE International Journal
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• v.5 no.2
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• pp.49-51
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• 2004

The electrical and rheological properties pertaining to the electrorheological (ER) behavior of chitosan derivatives, chitosan, chitosan ammonium salt and chitosan phosphated suspensions in silicone oil were investigated. Chitosan derivative suspensions showed a typical ER response (Bingham flow behavior) upon application of an electric field. However, chitosan phosphate suspension exhibited an excellent shear yield stress compared with chitosan and chitosan ammonium salt suspensions. The difference in behavior results from the difference in the conductivity of the disperse phases due to the difference of their polarizability. The shear stress for the chitosan, chitosan ammonium salt and chitosan phosphate suspensions exhibited a linear dependence on the volume fraction of particles and 1.18, 1.41 and 1.67 powers of the electric field. On athe basis of the experimental results, the newly synthesized chitosan dervative suspensions found to be an ER fluid.

• Tribology and Lubricants
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• v.31 no.6
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• pp.251-257
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• 2015

Heavy oil production is receiving significant attention because of increased demands for thermal power generation systems of the diesel engine and boilers. However, asphaltene, which is a heavy oil components (6-8 wt%), reduces the heat efficiency of the fuels owing to its agglomerated sludge of asphaltene during the burning process. Therefore, for hassle-free operation, we should develop asphaltene dispersants to suppress the formation of the sludge. We prepare variable salt-type polymeric dispersants using poly(isobutenyl succinic anhydride) and poly(amine) through both condensation esterification and acid-base neutralization reactions, which we subsequently evaluate for dispersing performance, using Turbiscan measurement. Total acid number (TAN) and total base number (TBN) of 75Lec-25SynDis.2 composed of lecithin and the prepared polymeric salt having the ratio of 3 : 1 are 18.9 and 33.7 mg KOH/g, respectively, which are comparable to those of the commercial dispersants (15.8 and 26.5 mg KOH/g). We determine the initial turbidity observed for 15 min of the polymeric dispersant was determined with transmittance (%), which can be calculated to separability number (SN). The SN value of 75Lec-25SynDis.2 is close to zero, which is superior to that of commercial dispersants and lecithin (0.015 and 0.017).

• Journal of Microbiology and Biotechnology
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• v.20 no.9
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• pp.1339-1347
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• 2010

In this study, the identity and distribution of plants and the structure of their associated rhizobacterial communities were examined in an oil-contaminated site. The number of plant species that formed a community or were scattered was 24. The species living in soil highly contaminated with total petroleum hydrocarbon (TPH) (9,000-4,5000 mg/g-soil) were Cynodon dactylon, Persicaria lapathifolia, and Calystegia soldanella (a halophytic species). Among the 24 plant species, the following have been known to be effective for oil removal: C. dactylon, Digitaria sanguinalis, and Cyperus orthostachyus. Denaturing gradient gel electrophoresis (DGGE) profile analysis showed that the following pairs of plant species had highly similar (above 70%) rhizobacterial community structures: Artemisia princeps and Hemistepta lyrata; C. dactylon and P. lapathifolia; Carex kobomugi and Cardamine flexuosa; and Equisetum arvense and D. sanguinalis. The major groups of rhizobacteria were Beta-proteobacteria, Gamma-proteobacteria, Chloroflexi, Actinobacteria, and unknown. Based on DGGE analysis, P. lapathifolia, found for the first time in this study growing in the presence of high TPH, may be a good species for phytoremediation of oil-contaminated soils and in particular, C. soldanella may be useful for soils with high TPH and salt concentrations. Overall, this study suggests that the plant roots, regardless of plant species, may have a similar influence on the bacterial community structure in oil-contaminated soil.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.