• 한국조리학회지
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• 제23권8호
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• pp.153-162
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• 2017

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

• International Journal of Human Ecology
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• 제7권1호
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• pp.37-52
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• 2006

This study was designed to analyze the three-dimensional shapes of Hanbok Chima made with various fabrics and to clarify the relationship between fabric properties as well as the objective and subjective evaluations of the 3D shape. For 3D shape data, a dress form (9A2 (N; nude)) was scanned with eight Chima garments made with the same number of fabrics. The scanner used was a non-contact three-dimensional human body measuring system belonging to Bunka Women's University in Japan. Data concerning the objective evaluation of the 3D shape was obtained from the measurements of the vertical and horizontal sections: those for subjective evaluation were through the sensory test after exposure to photographs from a front and side view. Four fabric factors were extracted from fabric physical properties: softness, extension, thickness of threads, and weight of fabric. Such factors as expansion (volume), sag of rear train, shape of nodes were influential in explaining the 3D shape of Hanbok Chima. From the analysis of the 3D shape, it can be deduced that with the constituent fabric stiffer, lighter, and less stretchable, the more expanded the 3D shape appeared to be. Multiple regression results showed that vertical shape factors have a greater effect on the evaluation of the 3D shape. It also implies that dependent variables of this study such as the subjective evaluation and 3D shape can be derived from regression equations on independent variables as fabric property factors or 3D shape factors. These results can enable the manufacturers to predict the 3D shape of the garment as well as the human subjective assessment to improve the efficacy of production. The investigation method proposed in this study can also be applicable to other garment items.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권3호
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• pp.240-244
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• 2006

To develop a health-aid preparation of Chinese yam (Dioscorea batatas Decne), lactic acid fermentation was attempted using a mixed starter comprising of Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidus. The anaerobic fermentation of a 5% Chinese yam flour suspension gave a uniform suspension of pH 4.35, containing $7.76{\times}10^6 CFU/mL$ lactic acid bacteria (LAB), and which was found to be acceptable to the panel from a sensory assessment. During the administration of the lactic acid fermented (LAF) Chinese yam to Sprague Dawley rats for 6 weeks, a smaller body weight gain, but greater excretion of feces were observed, implying the creation of a healthy gastrointestine on the administration of LAF Chinese yam, which was also confirmed by the gastrointestinal motility of the feed in rats fed on LAF Chinese yam. The constipation induced by loperamide was further suppressed in a rat group fed on a LAF Chinese yam diet, which was qualified from healthy gastrointestinal flora established by LAB. A serochemical analysis revealed a slight improvement in the blood glucose, neutral lipid and total cholesterol concentrations on administration of LAF Chinese yam, suggesting LAF Chinese yam could be served as a healthy-aid preparation, even for hyperglycemia or hyperlipidemia patients.

• Child Health Nursing Research
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• 제22권2호
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• pp.153-162
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• 2016

Purpose: It is critical that evidence from research is applied to everyday nursing practice to improve the quality of care and health outcomes. Aims of this study were to review high-risk infant related studies published in major nursing and non-nursing journals in Korea and to assess the quality of intervention studies. Methods: Through the Korean literature search engine of RISS.KR the authors identified 132 studies, and two researchers evaluated each of these studies using the analysis criteria. The quality of intervention studies was assessed using the van Tulder Scale. Results: Among the studies, 40.2% were either thesis or dissertation and 86.4% were quantitative studies. Convenience sampling was the most commonly used sampling method. All experimental studies were quasi-experiment except one pre-experiment study. Sensory stimulation and kangaroo care were the most common interventions for high-risk infants. Over half of the intervention studies were assessed to be "low risk of bias" but both randomization and blinding processes were not adequately satisfied in most of the studies. Conclusion: Findings of this study suggest that high-risk infants are more likely to be recruited for experimental studies but types of interventions were very limited. To provide evidence-based care for high-risk infants, rigorously conducted experimental studies should be encouraged.

• 대한인간공학회지
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• 제35권5호
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• pp.343-359
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• 2016

Objective:In this study, we designed working clothes for livestock farmers to wear in spring and autumn to improve their work efficiency, conducted a physiological test on their performance, and evaluated their comfort. Background: In recent years, livestock farming in Korea has expanded, yet farmers' safety and sanitation levels remain low in hazardous environments that include organic dust, toxic gas, and heat stress, as well as the risk of accidents. Furthermore, most livestock farmers wear ordinary or dust-resistant clothes that are unsuitable for rearing livestock and compromise their safety and health. Thus, it is important to design specialized working clothes for livestock farmers that are comfortable and that minimize their health and safety risks. Method: To this end, we examined the literature on livestock (poultry, swine, and cattle) farmers' safety and sanitation issues, designed appropriate working clothes, and tested them in terms of sensory feel, physiological response, and subjective comfort. Results: The respondents expressed satisfaction with the new working clothes. The results of a physiological test showed a decline in temperature and humidity inside the clothes, a lower pulse rate, and a lower oxygen intake compared to the measurements taken when famers wore their previous working clothes. This indicates a fall in heat stress and fatigue, which was mostly consistent with the results of the assessment of subjective comfort. Conclusion: The results of the analysis show an improvement in the comfort of the new working clothes compared to the dust-resistant clothes that are widely worn. Based on this study, the new working clothes need to be further tested and evaluated to improve the design. Application: This study is expected to contribute to designing better working clothes for livestock farmers.

• 한국식품영양학회지
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• 제21권3호
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• 한국축산식품학회지
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• 제31권4호
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• pp.491-496
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• 2011

The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at $4^{\circ}C$. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were $50^{\circ}C$ and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.

• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• 대한물리의학회지
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• 제7권4호
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• pp.481-491
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• 2012

PURPOSE: This study find out the effect of improved two point discrimination (TPD), hand function and activities of daily living (ADL) performance through tactile stimulus of upper limb (U/L) in impaired characteristics of stroke METHODS: We selected 26 stroke patients in BMH who has problems with neglect, sensory and motor deficits. Patients were divided into 3 group with neglect group (NG), sensorimotor deficits group (SMG) and motor deficit group (MG). To compare each group we used assessment tools such as two point discrimination on affected side (TPDas) and unaffected side (TPDus), Manual functional test on affected side (MFTas) and unaffected side (MFTus) and Korean version modified barthel index (K-MBI). RESULTS: 1) In the NG, tactile stimulus on U/L was statistically important for TPDas (forearm, index finger tip) also SMG and MDG was statistically important for TPDas. 2) In the NG, SMG, there was statistically important for MFTas, MFTus and in the MG. K-MBI also was statistically importance. Among three group, there was an statistically important difference for TPTus (forearm, thenar, hypothenar), MFTas and MFTus. We analyzed the relationship among TPD, MFT and K-MBI and There was negative relationship between TPD, MFT and There was positive relationship between TPD and K-MBI CONCLUSION: In impaired characteristics of stroke patients, tactile stimulus on U/L influenced on two point discrimination, hand function and ADL's. And we also found relationship among somatosensory, hand function, and ADL performance.

• 한국수산과학회지
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• 제28권3호
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• pp.301-308
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• 1995

소비자의 수용도에 중점을 둔 저염젓갈의 품질 기준을 설정하기 위하여 출하 직전의 시판 젓갈을 반제품과 완제품의 형태로 $30^{\circ}C:$에 저장하여 품질 저하를 시키면서 관능검사와 이에 따른 이화학적 검사를 병행하였다. 명란젓갈의 경우 Brix가 반제품 $47.6\%$ 이상, 완제품 $41.2\%$ 이상이면 합격품으로 판정되었으며 제조회사 별로 절대값의 차이는 있었지만 백색도도 소비자의 수용도가 떨어질 수록 증가하는 경향을 보였다. 반면, 오징어 젓갈은 원료의 특성상 백색도는 기준으로 설정하기 어려웠으나 Brix는 제조회사 별로 기준을 설정하면 소비자 수용도와 상관관계를 설정할 수 있을 것으로 추정되며 pH도 같은 경향을 나타내었다. 결론적으로 저염젓갈의 품질 평가는 관능적 평가와 이론학적 검사를 병행하는 것이 타당하며 이화학적 검사 항목으로 Brix, 백색도, pH 및 hypoxanthine 등을 들 수 있는데 이 중에서 Brix가 가장 좋은 기준이 되며 hypoxanthine은 제품에 따라 차이가 많아 좋은 기준이 될 수 없었으나 오징어젓갈의 경우는 제조 방법이 같을 때 유의할 만한 평가 항목이 될 것으로 판단되었다.