• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.632-636
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• 1996

Soybean and residue contained 59.0% dietary fiber and makkolli residue contained 26.0% dietary fiber. The breads made from flour consisting of 90% wheat flour and 10% fiber materials were compared with that made with 100% wheat flour in terms of baking performance and consumer acceptance. Replacement of 10% wheat flour by soybean curd residue or makkolli residue increased water absorption and loaf weigh, but reduced loaf volume. Sensory panels could not accept favorably the bread made with the soybean curd residue or makkolli residue in flour replacement at 10% level. The protein content was increased from 13.5% to 15.4% in bread containing 10% soybean curd residue and to 16.4% in bread containing makkolli residue. The dietray fiber contents of the bread with soybean curd residue and the bread with makkolli residue were three-fold and two-fold higher than the bread with flour.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.136-142
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• 2009

This study was carried out to investigate the current status of suspected endocrine disrupting pesticides among the agricultural products in northern area of Seoul in 2007. 3,026 samples was analyzed by multiresidue method. Detected Pesticide in 11 cases were procymidone, endosulfan, chlorothalonil, chlorpyrifos, cyermethrin, fenvalerate, hexaconazole, carbendazim, pendimethalin, permethrin, parathion and exceeded 7 cases of endosulfan, procymidone, carbendazim, chlorothalonil, chlorpyrifos, cypermethrin, fenvalerate in the maximum residue limits(MRLs). Procymidone, endosulfan, chlorothalonil and chlorpyrifos comprised up to 80.5% in detected pesticides. Among the 321 cases of detected agricultural products, 287 cases(89.4%) were vegetables, 25 cases (7.8%) were fruits, Others were 9 cases(2.8%).

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.583-590
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• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

• The Journal of Information Technology
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• v.12 no.2
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• pp.39-47
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• 2009

Residue Number System is used for the purpose of increasing the speed of processing in the many application parts of Image Processing, Computer Graphic, Neural Computing, Digital Signal Processing etc, since it has the characteristic of parallelism and no carry propagation at each moduli. DRNS has the twice RNS Conversion, it is used to decreases the size of the operator in RNS. But it has a week point on the Second Residue to First Residue Conversion time. So, in this paper SRTFR(Second Residue to First Residue) Converter using MRC(Mixed Radix Conversion) is designed to decrease the size of RTB(Residue to Binary) Converter. Since the proposed SRTFR Converter using MRC(Mixed Rdix Convertion) has a pipeline processing. Also, modular operation is applied to at each partitioned SAM(Subtraction and Addition) and MA(Multiplication and addition). In the following study, the more effective design on MA is needed.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.161-168
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• 2013

The purpose of this study was to develop an educational app that informs parents of elementary students with correct information on pesticide residue based on their awareness and information needs on pesticide residue. A survey was conducted from 918 parents living in 8 different districts of Korea. The results of the survey indicated that a majority of parents felt uncomfortable with pesticide residue and wanted to have the proper information regarding it. Based on the above results, an app named 'Perfect Conquest of Pesticide Residue' consisting of 5 main menus of 'Pesticide residue, Is it safe?', 'Safe management of pesticide residue', 'Perfect removal of pesticide residue on fruits and vegetables through washing', 'Shopping without anxiety', 'Playground' and their own sub-menus was developed. When the app was applied to 30 parents using smart phones, a majority of them were satisfied with the contents of detailed information and fun activities. Therefore, this app could be utilized as an effective educational tool for the parents of elementary students by allowing them to have proper awareness on pesticide residue. Furthermore, more apps could be developed on other food risk factors to promote safe dietary life.

• Journal of the Korean Wood Science and Technology
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• v.24 no.2
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• pp.42-45
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• 1996

A residue from the newsprint waste was investigated as a filler in adhesive for bonding southern pine plywood. The residue was prepared by drying the wet residue to 8% moisture content and grinding the dry material using a laboratory Wiley mitt with a 75-${\mu}m$(200-mesh) screen. The residue was compared to a commercial filler commonly used in structural plywood adhesives. A total of 48 three-ply panels. 12.7mm nominal thickness and 0.3 by 0.3 m in size, were fabricated at two press times(4 and 5 min) and three assembly times(20, 40 and 60 min). Evaluations of the residue were carried out by performance tension shear tests after two 4-hour boil accelerated aging tests on plywood. The test results included tension shear strength and estimated wood failure values. All plywood made with the residue filler were comparable to the control-bonded plywood. These results indicate that residue from the newsprint waste streams would be suitable as filler for plywood adhesives.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.1-10
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• 1986

To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.357-367
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• 2009

This study was carried out to investigate the current status of pesticide residues in 3,735 agricultural products in the northern area of Seoul from January to December in 2008. 3,735 samples, comprising 119 types of agricultrural products were assessed via a multiresidue method to detect 260 pesticides. Pesticide residues were detected in 19.7% (737 of 3,735 samples), and the rate at which the detected residues violated the maximum residue levels(MRLs) of the Korean Food Code was 3.2% (121 of 3,735 samples). Pesticide residues were detected in 72 spin-aches, 64 peppers, 45 sweet peppers, 40 perilla leaves, 38 korean cabbages and 37 dried agricultural products. The samples that violated the MRLs included 14 perilla leaves, 13 spinaches, 12 leek, 6 lettuces(leaf), 6 chards and 6 gyeojchaes. Procymidone, endosulfan, chlorfenapyr, cypermethrin, bifenthrin, tebuconazole and fenvalerate were all frequently observed. Procymidone, endosulfan, dimethomorph and diniconazole were the pesticides most frequently detected at levels that violated the Korean Food Code MRLs.