• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

• Food Science and Preservation
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• v.9 no.1
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• pp.42-45
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• 2002

Variations of cyanogenic glucoside was investigated on varieties, picking date, each part and processed flood of Ume. First, variation of amygdalin contents was determined by HPLC during ripening. As a result in case of peels, Oshuku showed most highest content(20.2 mg%) in all varieties. In case of seeds, Native species showed most highest content(562 mg%), and seeds contented more than peels. And then, variation of prunasin contents was determined by HPLC. As a results in case of peels, native species contented most lowest prunasin in all varieties, and its contents slightly decreased with increased storage periods. Other hand, in case of seeds, native species contented most highest prunasin(177 mg%). Contents of amygdalin and prunasin of extracts was determined by HPLC during six month ripening. As a result, in case of freezing storages contents of those not changed hardly during ripening. But, in case of native storage, contents of amygdalin was decreased and prunasin was increased with increased aging periods. Profile of Ume tea was similar to extracts of it.

• Food Science and Industry
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• v.45 no.2
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• pp.10-18
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• 2012

Maesil began to grow in Gwangyang after the old Mr. Yulsan Kim Oh-cheon brought 5,000 trees of maesil(Prunes mume) from Japan in 1931. Today, Gwangyang maesil comprises approximately 25% of total national output. Gwangyang produces a variety of foods, manufactured foods and beverages using maesil. Besides, numerous tourists came to the 15th Gwangyang International Ume Flower Culture Festival to enjoy the festival and appreciate blossoming ume flowers. More than 1.9 million people visited Blue Ume Flower Farm in Gwangyang in the year of 2010. As many visitors came to the city simultaneously, however, there occurred confusion. So, it is thought that the following measures are necessary to enhance the tourism value of Gwangyang maesil. First, a symbolic story for Gwangyang maesil or maehwa(ume flower) needs to be created. Second, snack foods for sightseers need to be developed. Third, diverse attractive elements to prolong tourists' stays are worth developing. Fourth, it is necessary for Gwangyang to hold competitions for ideas to activate tourism through maesil. Fifth, Gwangyang needs to promote collaborative development of tourist items and collaborative tourism marketing in close cooperation with neighboring cities and counties. Finally, it is worthwhile for Gwangyang to host an international fruits and seeds exposition or exhibition and it needs to strengthen active promotion and marketing suitable for the Smart Age.

• Communications of the Korean Mathematical Society
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• v.15 no.4
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• pp.627-640
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• 2000

In this paper, we shall prove a fixed point theorem which is more general than that of Ciric, Kannan and Rhoades.

• Journal of Microbiology
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• v.42 no.4
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• pp.357-360
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• 2004

For determining the process of bacterial aggregation, glucose was added into water from Lake Baikal which had been stored for seven months. In the presence of a higher concentration of glucose, the abun­dance of single bacteria and aggregates were higher, but the biovolumes of both bacteria were similar. Theses results mean that both free-living and aggregated bacteria have similar maximum sizes and that aggregates are forming with available organic materials. With available organic materials, the biovol­ume of aggregates becomes larger.

• The Pure and Applied Mathematics
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• v.17 no.2
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• pp.175-183
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• 2010

Using Darbo's fixed point theorem, we establish the existence of monotone solutions for a nonlinear quadratic integral equation of Volterra type in the Banach space of real functions defined and continuous on a bounded and closed interval.

• Journal of the Korean Mathematical Society
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• v.43 no.1
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• pp.11-28
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• 2006

The existence, uniqueness and iterative approximation of solutions for a few classes of functional equations arising in dynamic programming of multistage decision processes are discussed. The results presented in this paper extend, improve and unify the results due to Bellman [2, 3], Bhakta-Choudhury [6], Bhakta-Mitra [7], and Liu [12].

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09b
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• pp.52-68
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• 2005

• East Asian mathematical journal
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• v.16 no.2
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• pp.175-181
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• 2000

In this paper we show fixed point theorems related with the diameter of orbit on metric spaces. The results presented in this paper extend, improve and unify the results of $Heged\"{u}s$ [1], Kim, Kim, Leem and Ume [2], Kim and Leem [3], Ohta and Nikaido [4] and $Taskovi\'{c}$ [5].

• Journal of applied mathematics & informatics
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• v.17 no.1_2_3
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• pp.171-183
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• 2005

In this paper, we introduce and study a class of general strongly nonlinear quasivariational inequalities in Hilbert spaces. We prove the existence and uniqueness of solution and convergence of the perturbed the three-step iterative sequences with errors for this kind of general strongly nonlinear quasivariational inquality problems involving relaxed Lipschitz, relaxed monotone, and strongly monotone mappings. Our results extend, improve, and unify many known results due to Liu-Ume-Kang, Kim-Kyung, Zeng and others.