• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.12-15
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• 2002

Green tea extract(GTE) was added to pall bread, prepared by the straight-dough method, and its effects on shelf-life(moisture, pH, titratable acidity, antimicrobial activity) and sensory quality of pan bread were evaluated. The results of those characteristics for staling indicated that quality of pan bread was significantly extended by addition of GTE. Growth of microorganisms was significantly inhibited by adding GTE to pan bread, and sensory quality on pan bread added GTE was no significant differ in color, flavour, hardness, chewiness and overall-quality than that of control group(0% GTE). These results suggest that the shelf- life of pan bread was extended by GTE.

• KSBB Journal
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• v.15 no.1
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• pp.80-83
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• 2000

Polyacetylenes were extracted from Korean ginseng using supercritical $CO_2$ Yield of extraction of panaxydol and panaxynol was increased as the pressure of supercritical $CO_2$ increased at the range from 200 to 300 bar. The optimal yields of panaxydol and panaxynol was achieved at 65 and $55^{\circ}C$, respectively. Methanol was applied as a modifier. The highest yield of panaxydol and panaxynol were 0.230 and 0.054 mg/g-dry weight at modifier concentration of 10%(w/w), 300 bar, and $65^{\circ}C$. When these results were compared to that of methanol-extraction, the recoveries of panaxydol and panaxynol by supercritical $CO_2$ extraction in SFE were 37.8 and 55.1%, respectively.

• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.87-90
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• 2000

문-음성 합성기의 자연감을 높이기 위해 주로 자연음에 존재하는 운률 법칙을 정확히 구현해 주어야 한다. 일반적으로 언어학적 정보를 이용하거나 자연음으로부터 추출한 운률 정보를 추출한 운률 법칙을 합성에 이용하고 있다. 이와 같이 구한 운률 법칙이 자연음에 존재하는 모든 운률 법칙을 포함할 수 있으면, 자연스러운 합성음을 들을 수 있겠으나, 실질적으로는 모든 법칙을 구현한다는 것은 어려운 실정이고, 자연음으로부터 추출한 운률 법칙이 잘못 구현되는 경우 합성음의 자연성이 떨어지는 것을 피할 수 없을 것이다. 이런 점을 고려하여 우리는 자연음에 내재하는 운율 법칙을 훈련을 통해 학습할 수 있는 인공 신경망을 제안하였다 운률의 세 가지 요소는 피치, 지속시간, 크기 변화가 있는데, 인공 신경망은 문장이 입력되면, 각 해당 음소의 지속시간에 따른 피치 변화와 크기 변화를 학습할 수 있도록 설계하였다. 신경망을 훈련시키기 위해 고립 단어군과 음소균형 문장군을 화자로 하여금 발성하게 하여, 녹음하고, 분석하여 운률 데이터베이스를 구축하였다. 자연음의 각 음소에 대해 지속시간과 피치변화 그리고 크기 변화를 구하여 곡선 적응 방법을 이용하여 각 변화 곡선에 대한 계수를 구해 데이터베이스를 구축한다. 이렇게 구축한 데이터베이스를 이용해 인공 신경망을 훈련시켜 평가한 결과 훈련용 데이터를 계속 확장하면 좀 더 자연스러운 운률을 발생시킬 수 있음을 관찰하였다.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.449-454
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• 2008

This research examined whether feeding single extracts or complex extracts of Bulnesia sarmienti, together with a high fat diet, could improve serum lipid levels and reduce fat mass in rats. Test groups were fed the extracts, combined with a high fat diet, for eight weeks, and subdivided into seven groups: normal, control, and five treatment groups (BS: B. sarmienti extracts; BS-S: B. sarmienti and Salvia miltiorrhiza Bunge extracts; BS-M: B. sarmienti and Morus alba Linne extracts; BS-SM1: B. sarmienti, Salvia miltiorrhiza Bunge and Morus alba Linne extracts; and BS-SM2: BS-SM1 extracts at a 2-fold concentration). After feeding the test substance for 8 weeks, no significant differences were found for food intake, water intake, change in body weight, or food efficiency ratios (FER) among the groups. However, serum LDL-cholesterol had increased by 14.1% in the BS-S group. When compared with the control group, total cholesterol levels in the BS, BS-S, BS-M, BS-SM1, and BS-SM2 groups were reduced by 36.0, 14.5, 40.4, 17.5, and 22.5%, respectively, with the greatest change shown in the BS-M group. In terms of triglycerides, levels in BS, BS-S, BS-M, BS-SM1, and BS-SM2 had decreased by 41.9, 8.5, 62.3, 17.7, and 14.5%, respectively. Compared to the control group, the BS group showed a significant decrease in fat mass. In conclusion, the BS and BS-M groups showed significant effects with respect to improved serum lipid profiles and body fat mass when they were fed a high fat diet in combination with the respective extracts.

• Food Engineering Progress
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• v.23 no.1
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• pp.22-29
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• 2019

This study was carried out using Celluclast 1.5L to increase the content of 2,6-DMBQ and water extractable arabinoxylan in wheat germ extract. Extraction temperatures were 30℃, 45℃ and 60℃. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30℃ in both water- and enzyme-treated extracts. 2,6-DMBQ of water- and enzyme-treated extracts increased with the extraction time. At 30-hour extraction time, enzyme-treated extract increased 27.60% at 30℃ extraction temperature than water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 65.03% and 151.05%, respectively. The highest content of water-extractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60℃ for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30℃ extraction temperature compared to water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 31.20% and 54.38%, respectively.

• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.108-113
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• 2011

The tyrosinase inhibitory activity of extracts from Phellodendron amurense was examined. Tyrosinase inhibitory activity of 60% ethanol extracts was determined as 25% and the inhibitory activity of 60% ethanol extracts against melanin biosynthesis in melanoma cell (B16F10) was 31.2%. The purified inhibitory compounds against tyrosinase by Sephadex LH-20, MCI-gel CHP-20 column chromatography from P. amurense was confirmed as obacunone by $^1H$-NMR, $^{13}C$-NMR and Fast atom bombardment (FAB)-Mass spectrum. The tyrosinase inhibitory activities of purified obacunone was respectively as 35.1%. The safety of essence with tyrosinase inhibitory compounds from P. amurense was also assayed by various safety profiles. First, pH and viscosity change of essence for 60 days were not detected. The essence also showed the stability against temperature and light for 60 days. All these findings suggest that extracts from P. amurense has a great potential as a cosmeceutical ingredient, which has a potent whitening effect.

• Proceedings of the Korea Information Processing Society Conference
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• 2004.11a
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• pp.903-906
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• 2004

본 논문에서는 얼굴 표정 인식 시스템을 위한 얼굴 영역 추출 알고리즘을 제안한다. 이는 입력 영상으로부터 얼굴 후보 영역을 추출하고, 추출된 얼굴 후보 영역에서 눈의 위치를 정확히 추출한다. 그리고 추출된 눈 영역들의 정보와 타원 방정식을 이용하여 최종 얼굴 영역을 추출한다. 얼굴 후보 영역은 HSI 칼라 좌표계에 기반한 적응적 피부색 구간 범위를 설정하여 추출하였다. 추출된 얼굴 후보 영역에서의 눈 영역 추출을 위해 밝기 정보를 이용하여 먼저 눈의 후보 화소들을 추출하고, 레이블링 과정을 통하여 영역별로 그룹화하였다. 각 후보 영역들의 화소 수, 가로세로비 및 위치 정보를 고려하여 최종 눈 영역을 추출하였다. 추출된 두 눈 영역에서 무게중심을 구하고 이를 이용하여 장축과 단축을 설정하여 타원방정식을 이용 최종 얼굴 영역을 추출하였다. 제안된 알고리즘은 조명 변화, 다양한 배경들을 가지는 얼굴 영상에서도 정확히 얼굴 영역을 추출할 수 있었다.

• Current Research on Agriculture and Life Sciences
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• v.8
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• pp.95-106
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• 1990

The most important factors among extraction conditions in the extraction process of Barley and Casia tora seed are particle size, extraction temperature, time and initial concentration. In this research project, then, the amounts of extracted materials were measured at various conditions of above factors. They were increased as the particle sizes were decreased and were also increased in the proportional to the value of square of temperature. General mathematical prediction models were developed by an optimization technique for the amounts of extracted materials and extraction rate on the basis of each independent factor. Then, the final prediction model was obtained upon all the factors. As the results, it was also found that the values of overall mass transfer coefficients were increased as the particle sizes were decreased.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.466-472
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• 1990

The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1124-1129
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• 2009

Quality characteristics of lotus root pickle added with beet water extract were investigated. Lotus root slices were salted with NaCl, soaked into pickling solution, and then stored at $20^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness of pickles (control, 10% beet extract, 20% beet extract, 30% beet extract, 40% beet extract) ranged 3.45$\sim$3.51, 1.42$\sim$1.88% and 1.86$\sim$1.91, respectively. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the experimental groups were increased. In terms of color values, L and a values were decreased, but b values were increased, with increasing beet extract content. The hardness of lotus root pickles measured instrumentally was higher in lotus root pickle added with 40% beet water extract than in control pickle. Overall, based on sensory evaluation, lotus root pickle added 30% beet extract was preferred over the other samples.