• Journal of Ginseng Research
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• v.19 no.1
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• pp.62-72
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• 1995

During the controlled atmosphere storage (CA), fresh ginseng showed good appearance in quality, and other deterioration of freshness was not observed until 12 weeks. On the other hand, MA storage had kept freshness only in treatment of 1 until 8 weeks. There was no significant difference between treated and non-treated sample with preservatives, and not treated sample was not infected with various different fungi. Moisture contents and hardness of ginseng in all treatments were not changed much until 12 weeks, and surface shrinkage did not occur either. But shear stress increased somewhat in all treatments after 12 weeks. The granule of microstructure in tissue diminished slightly. The apparent Quality of red ginseng was good until 4 weeks of treatment. But as time passed, white skin and wrinkled skin were generated and darkened in its color. B-1 in CA and E-1 in MA were found to be the most favorable one. The content of crude saponin did not change significantly during storage of CA or MA by preservation conditions and period. Though a small increase in saponin content from 4.92% to 5.43% was recognized in B-1, which was treated with preservative and 6.0% In B-2, control, this could rather explain increment of soluble component by butanol. Thus, there was no change in total contents of ginsenoside pattern and composition of each content. The Rbl content in B-1 and B-2 were 0.98%, and 0.97%, respectively, whereas that of control was 0.96%. E-1 of MA, treated with preservative was 5.32% after 12 weeks, but was 5.73% in control, indicating that ginsenosides pattern was quite similar to that of CA storage.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.282-288
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• 2007

The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated($150^{\circ}C$, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control($10.63{\pm}0.57$), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.16-23
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• 2013

This study was carried out to investigate the effect of trans-cinnamaldehyde and high pressure treatment on milk. Cinnamon oil milk was manufactured by high speed homogenization (3,000 rpm) and high pressure homogenization (500 and 2,000 bar) processing UHT milk and trans-cinnamaldehyde of various concentrations (0 to 0.1% (w/v)). Cinnamon oil milk was inoculated with Escherichia coli (6.4 Log CFU/mL) and kept at $7^{\circ}C$ for 10 d to observe the antibacterial effect. The cinnamon oil milk containing 0.05% (w/v) trans-cinnamaldehyde initially began to show an antibacterial effect and Escherichia coli completely died in cinnamon oil milk added 0.1% (w/v) trans-cinnamaldehyde on the 6th day of storage. The result of the TBA value showed that the addition of 0.1% (w/v) trans-cinnamaldehyde was also effective to protect lipid oxidation. In the physical properties of cinnamon oil milk, particle sizes were enlarged in all samples during storage periods and the total color difference of cinnamon oil milk was slightly increased as level of high pressure. The surface tension of cinnamon oil milk treated 2,000 bar was remarkably higher than other samples. It seems that trans-cinnamaldehyde showed antibacterial activity and antioxidation effect at 0.05 and 0.1% (w/v) of concentration. Remarkably, high pressure treatment did not influence its microbial property but slightly affected the physical properties of cinnamon oil milk.

• Journal of Convergence for Information Technology
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• v.11 no.3
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• pp.212-219
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• 2021

The current study aimed to find the effects of hair treatment with shea butter on bleached hair and hair protection. The agent for hair treatment with shea butter was developed in different concentration levels (0%,1%,3%,5%) for experimentation. After applying the agent to bleached hair, hair samples were evaluated as follows. Increase in hair thickness was highest in the hair sample that had 5% of shea butter. The amount of amino acids was also highest in the hair sample that contained 5% of shea butter. Comparing the difference of the surface color, hair sample with 5% of shea butter showed low level of L⁎ while the level of a⁎ value that reflects the redness was high and the level of b⁎ value that reflects yellowness was low. Observation through the scanning microscope confirmed the positive effects by showing smoother surfaces in the sample with shea butter than in the bleached hair. This study showed shea butter is considered to be cosmetics to protect damaged hair by bleaching.

• The Korean Journal of Food And Nutrition
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• v.35 no.3
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• pp.223-230
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• 2022

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

• Food Science and Preservation
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• v.12 no.6
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• pp.552-557
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• 2005

Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.

• Food Science and Preservation
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• v.13 no.3
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• pp.316-321
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• 2006

Disinfection of electrolyzed water (EW) on strawberry by immersion washing and quality changes during storage at $5^{\circ}\C$ was compared with one immersed in chlorine water and not treated. Total count of strawberry washed with EW by immersion in 10 volumes of EW for 20 min was decreased to about 2 log cycle compared to the untreated And rate of microbial growth during storage was lower than ethers. Decaying ratio in strawberry treated with electrolyzed low-alkalinewater (EW-2) showed lower as of 10% level after 5 days of storage compared) to the untreated and the treated with chlorine water (CW). Hardness in the treatment of EW was not changed significantly until 3 days of storage, after then rather increased. Change in surface color of strawberries was observed; L value in the CW treated and the untreated increased whereas it decreased in the treatment of EW. And color difference(${\Delta}E$) during storage was observed the lowest in the untreated until 3 days of storage. The initial value of residual chlorine in the treatment of EW was at the level of $0.04{\sim}0.06ppm$, and $1{\sim}3$ days later showed almost the equal value to level of $0.02{\sim}0.03ppm$ in all treatments. Sensory characteristic during storage was preferable on strawberry washed with EW (EW-1 and EW-2) to the other treatments.

• Journal of Mushroom
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• v.9 no.1
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• pp.22-26
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• 2011

We bred a new strain of Pleurotus eryngii. It's name is 'Gongi No.3' and it was bred by mating monokaryotic strain isolated from E08-5D2 and dikaryotic strain GMPE25016 from 2006 to 2010 in Mushroom Research Station, Gyonggi province A.R.E.S. The characteristics of a new strain 'Gongi No.3' is as follows ; The optimum temperature for mycelium growth was from 26 to 29 degrees celsius on PDA medium and those for the premodium formation and the growth of fruit body were from 14 to 18 degrees celsius. The period of spawn running was around 30days at 22 degrees celsius and the period taken from scratching old spawn to make premodium were 8 days. The color degree of cap surface was measured by color difference meter and that of a new strain 'Gongi No.3' was 54.4 by L-value. it was seem to be dark, compared with 'Keunneutari No.2'. The hardness of fruit body of a new strain was higher than 'Keunneutari No.2'. The yield was about 180g per bottle(1100cc). it was 10g more than 'Keunneutari No.2'.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.637-643
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• 2012

This study was performed to increase the utilization of rice and improve the productivity of jochung, traditional food in Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 $m{\ell}$/1,000 g rice, at $90{\sim}95^{\circ}C$, 3 h) and saccharogenic enzyme with malt(45 g/1,000 g rice, at $55{\sim}57^{\circ}C$, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86~5.66, solidity was 79.48~82.28%. Color L value was 25.82~27.92, a value of 1.28~2.81, b value were 2.98~4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

• Journal of Sericultural and Entomological Science
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• v.5
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• pp.25-38
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• 1965

I. Breeding of tussah silkworm(preliminary report). The preliminary examination for bleeding has been carried out since 1963 in tussah silkworms. 1) The strain(l-MG-B)of the heaviest silk quantity was the green silkworm and brown cocoon in univoltine, and the strains(2-G-B, 2-MG-B) of the heaviest silk quantity were also the green silkwom and brown cocoon in bivoltine in both spring and fall in 1965. 2) It looks like the voltinism, the body color and the cocoon color have reached to pure line up to 1965. II. Best place for the winter of tussah pupa. This work was aimed to find out good ways for the winter of tussah pupa. 1) The hatch of bivoltine was better than that of univoltine. 2) The cocoons covered with the leaves were good in the emergence of moth. 3) The cocoons which were kept at natural temperature till the first emergence of moths would show bad in both hatch and emergence. 4) If some of the pupae kept under natural condition were controled at proper temperature for a few days, hatch and laying eggs were best. 5) The best places for the winter were the egg storage and the rearing room. III. Relation between incubation temperature and voltinism. 1) When the tussah pupa are kept at natural temperature during winter, the moths do not come out of the pupa. 2) There is no difference between about 18$^{\circ}C$ and about 25$^{\circ}C$ during incubation in hatching ratio. 3) The tussah silkworms of univoltine in mortality are stronger than that of bivoltine. 4) There is not any relation between voltinism and high or low temperature for pupa and eggs. IV. Induced mutation by gamma-ray and neutron in tussah silkworm. This work was carried out in order to induce the mutation by treating the pupa or the eggs of tussah silkworm with gamma my and neutron. The results obtained are as follows. 1. Though the whole pupa treated with neutron become moths, the moths have no ability to copulate each other. The only moths emerged from pupa treated with neutron, 4000${\gamma}$ are able to lay all un-fertilized eggs, some of which have a hole on the surface and nothing of contents. 2. The non-diapause eggs are treated with neutron in spring, but the hatching ratio is 50∼60 percent, but the whole eggs treated with gamma ray are never hatched. 3. The sensitivity of the pupa to neutron is weaker than that of the eggs. 4. The hatching ratio is in direct proportion to the gamma ray dose. 5. Author find out a new mutant which is excellent in the cocoon quality, so he will do the progeny test next hear.