In modern economies, national governments have a wide
range of policies for restricting international trade and
protecting domestic industries at their disposal. The most
popular form of non-tariff trade policies is probably that
of a direct quantitative restriction. This policy takes
two principal forms: explicit import quotas and voluntary
export...
This paper uses general equilibrium static and dynamic
models to examine the economic and environmental effect of
capital liberalization policy based on the general
equilibrium static and dynamic models. The first topic
develops a static general equilibrium model of a small open
economy in the presence of unemployment with three...
With the ever-increasing demand for portable devices used in applications
such as wireless communication, mobile computing, consumer electronics, etc.,
the scaling of the CMOS process to deep submicron dimensions becomes more
important to achieve low-cost, low-power and high-performance digital systems.
However, this downscaling also requires similar shrinking of the supply...
This study described how and why a Korean elementary teacher taught mathematics as he did. Specifically, the study sought to describe his beliefs about the teaching and learning of mathematics and relate them to patterns of classroom interaction and norms.
An ethnographic inquiry guided the study of one third grade...
Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried 2 out to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe for premium crabstick. Physicochemical properties of crabstick pastes prepared with 42% surimi, various rice flour concentrations (0,...
Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
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Jae W. Park
Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific
whiting
Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...