• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.743-748
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• 2002

Paecilomyces japonica and Cordyceps militaris were added to the materials for DongChungHaCho bread, and sensory and mechanical test were performed. Both control and 2% DongChungHaCho added group were acceptable in taste, mouthfeel and odor. Paecilomyces japonica added groups showed higher moisture and volume than control, and Cordyceps militaris stoups showed lower moisture and volume. DongChungHaCho added groups showed lower lightness than control.2% Paecilomyces japonim added group showed similar tendency to control, and it showed the best estimate especially in acceptance, moisture and volume. The optimal addition ratios of DongChungHaCho were evaluated by concentrations of 2% to 4% Paecilomyces japonim and of 2% Cordyceps militaris.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.105-105
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• 2003

본 연구는 쇠고기 분쇄육에 천연항산화제인 pycnogenol, catechin 및 $\alpha$-tocopherol과 합성항산화제인 BHT를 처리한 후 3, 5, 7, 10일 동안 냉장저장하면서 색도 및 pH, TBA 값 및 지방산 조성의 변화와 항산화효소인 SOD 및 catalase 활성의 변화를 검토하였다. 명도는 catechin 처리군이 저장에 따른 색의 변화가 가장 작았으며, pH는 처리 당일 5.83~5.87의 비슷한 수준이었으나 저장함에 따라 저하되어 5일째에는 대조군이 약 0.45 수준으로 크게 감소한 것에 비하여 항산화제처리군은 약 0.2 수준의 감소로 대조군과 큰 차이를 나타냈다. (중략)

• Journal of Korean Neurosurgical Society
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• v.29 no.4
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• pp.500-506
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• 2000

Objective : To determine the role of preoperative embolization on postoperative neurological outcome in the treatment of cerebral AVMs, we retrospectively evaluated an effectiveness of combining preoperative embolization and microsurgery for arteriovenous malformations(AVM) of the brain. Method : Two groups(10 patients who underwent preoperative superselective embolization and surgery versus 27 patients who underwent surgery only) were compared and categorized by Spetzler-Martin grade, the size of AVM and postoperative clinical outcome using Glasgow Outcome Scale. The 37 patients included 23 males and 14 females, ranging in age from 11 to 74 years(mean 36 years). Results : The arteriovenous malformations in preoperative embolization and surgery group had a larger average greatest diameter(4.45cm versus 3.83cm) and were of higher Spetzler-Martin grade(80% versus 52% grade III through V). At 1 week after surgery, the preoperative embolization and surgery group represented a better outcome(60% versus 44% with Glasgow Outcome Scale score of 5). And over 6 months after surgery, the embolization and surgery group displayed more favorable clinical outcome(80% versus 63% with Glasgow Outcome Scale score of 5). Conclusion : Combined treatment with superselective preoperative embolization using N-butyl cyanoacrylate and direct surgery may help neurosurgeon treating the high grade AVMs thus improving the postsurgical outcome.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.355-360
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• 2002

Effect of additive on color reversion of green tea extract, whose undesirable color had been removed by irradiation, was studied during storage. Hunter color L-vague of irradiated sample was significantly higher than that of nonirradiated control. The color of green tea extract with butylated hydroxyanisole (BHA) did not differ from that of the control but the green tea extract with ascorbic acid had higher L-value than the control during the whole storage (p<0.05), However, the sample irradiated at 20 kGy showed a faster color reversion than the sample with 5 or 10 kGy of irradiation. Hunter color a-values were decreased by irradiation and the sample with ascorbic acid showed the lowest. The result of Hunter color b-value was also similar to that of Hunter color a-value, indicating that when the irradiation technology is used for color improvement of green tea extract, the ascorbic acid can be added to minimize color reversion of the extract during delivery or storage.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.40-46
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• 2007

A qualitative investigation Dongchunghacho, Jelly combined with sericultural products prepared from assorted increments(0.5, 1, 1.5 and 2%) of P. japonica powder was performed. The qualitative parameters used to assess P. japonica powder increments included, hysicochemical, textural and sensory properties. The moisture and crude protein content of the Dongchunghacho Jelly were significantly greater than the control(p<0.05). Conversely, Dongchunghacho Jelly showed a propensity towards lower crude fat content than the control group. A positive trend was observed for both mineral content and dark color with increased P. japonica powder. In contrast, texture, hardness, gumminess and chewiness of the Dongchunghacho Jelly decreased with increasing levels of P. japonica powder. Color, taste, texture and overall preference of Dongchunghacho Jelly were optimal in the 1 % P. japonica powder mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.38 no.3
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• pp.11-11
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• 2001

일반적 칼라 출력 장치는 제한된 범위의 색만을 재현 할 수 있다. 특히 프린터와 같이 색의 재현성이 부족한 장비에서는 하드웨어 특성에 따른 채색 면적이나 인쇄에 사용되는 용지의 특성에 따라 염료의 확산 등에 대해서도 고려해야 한다. 특히, 색을 프린트하기 위해서는 출력 과정에서 색의 선형적인 증가와 감소가 이루어져야 하며 또한 정확한 색의 모델링이 가능하여야 한다. 따라서 본 논문에서는 이를 위해 프린터 출력시 실제 채색 면적과 시각적 색감을 고려할 수 있는 디더링 방법을 제안한다. 제안된 방법은 실제 채색 면적을 고려한 패턴 데이터 베이스를 만들어 이를 디더링 패턴으로 이용하게 된다. 그리고 이 데이터 베이스에서 정확한 패턴을 선택하기 위해서는 인간시각의 색 인지력을 모델링한 대조 민감도 함수를 사용하게 된다. 따라서 본 논문에서는 저해상도의 칼라 출력장치에서도 고화질의 색을 재현할 수 있게 해준다.

• Proceedings of the Korea Information Processing Society Conference
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• 2006.05a
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• pp.737-740
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• 2006

본 연구에서는 웹 접근성 평가를 위하여 기존의 문서의 배경색과 문자 색 사이의 색 대조 정의에 대한 알고리즘을 조사하고, 비교하였다. 현재까지 나와 있는 색 조합에 대한 색 대비의 정량적 정의는 가독성 측면에서 불완전하며, 사용자에 대한 시험 평가에서도 무시하지 못할 불일치를 드러내고 있다. W3C에서 색 대비 평가 방식으로 추천하는 토론토 대학의 웹 접근성 평가 수정도구인 A-prompt에서 사용하는 알고리즘과 미국 토양조사센터의 토양지도 작성을 위한 색 대비 평가 알고리즘을 비교 대상으로 하여 216개의 웹 안전 색의 조합에 대하여 총 46656개의 비교 평가를 수행하였다. 평가 결과 W3C의 기준은 미국 토양조사센터의 기준보다 대비기준이 너무 엄격하며, 전체 색조합의 94.7%가 부적절한 색 대비를 제공하는 것으로 판정 되었다. 따라서 W3C의 기준은 웹 문서 저작자의 색 선택을 상당할 정도로 제약하며, 적용 기준을 정상인에게도 혼란을 줄 수 있는 기준, 시각적 결함을 가진 사용자에게 혼란을 줄 수 있는 3단계의 기준을 적용하는 것을 제안한다. 추후에는 사용자 평가를 통하여 알고리즘의 타당성을 검증하고, 보완점을 제시할 예정이다.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.