• Journal of Digital Convergence
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• v.11 no.10
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• pp.711-718
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• 2013

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

• Food Science and Preservation
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• v.13 no.1
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• pp.18-23
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• 2006

This study was carried out to analyze the quality change of mackerel treated extracts of Diospyros kaki, Teuceriun veronicoides and Zanthoxylum schinifoliun during storage to develope the preparation methods for high quality of salted mackerel. The mackerel treated with Z schinifoliun extract was lowest pH change among group. Titration acidity of mackerel was increased during storage at $4^{\circ}C\;and\;25^{\circ}C$. The changes of acid value (AV) of mackerel were lower treated herbal extracts at early storage than those in control group (5.79 meq/kg) at $4^{\circ}C$. Acid values were increased in all group at $25^{\circ}C$ during storage. Peroxide value (POV) was 10 meq/kg in the salted Mackerel. Increasing of peroxide values was lower in the salted mackerel during storage. Contents of volatile basic nitrogen (VBN) were increased during storage, and were lower in group treated herb extracts than in control group. Total viable cells of mackerel were more in groups treated hem extracts at early storage than in control group, but less in groups treated herb extracts during storage than in control group.

• Proceedings of the Korean Information Science Society Conference
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• 2011.06c
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• pp.295-298
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• 2011

비디오 데이터의 지능적인 처리를 위해서는 사전에 작성한 메타데이터에 제한 받지 않는 유연한 접근방법이 필요하다. 본 논문에서는 엔트로피를 이용하여 적절한 특징을 추출한 후 비디오를 처리하는 방법을 소개한다. 이미지 인식이 잘 될 경우 일정한 이미지 조합으로 비디오의 배경을 설명할 수 있지만, 이미지 인식이 어렵기 때문에 동일한 배경일지라도 등장 인물의 움직임, 촬영 각도의 변화 등 사소한 변화가 발생하면 컴퓨터는 다른 이미지인 것으로 간주하게 된다. 우리가 제안하는 방법은 비디오를 구성하는 이미지 프레임에서 추출한 SIFT(Scale Invariant Feature Transform) 특성의 분포를 엔트로피에 기반하여 재구성한 후 분포 변화를 통해 장소 변화를 추정하는 방법이다. 제안 방법은 비디오 데이터의 이미지를 특징 짓는 비주얼 워드의 분포를 활용하기 때문에 사소한 변화 정도의 영향을 받지 않으면서 동시에 배경의 확연한 변화를 나타낼 수 있다. 우리는 실제 TV 드라마 데이터에 적용하여 제안 방법의 유용성을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.455-459
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• 2008

This study examined the effects of Bulnesia sarmienti ethanol extract on lipid metabolism in streptozotocin (STZ)-induced diabetic rats. Sprague Dawley rats were induced with diabetes mellitus by injecting STZ (45 mg/kg) into the tail vein, and were then divided into 5 groups: normal, STZ-control, and three experimental diabetic groups. The rats were fed a basal diet along with B. sarmienti ethanol extract for 8 weeks. According to the results, after 8 weeks of consuming the experimental diets, the body weights and food efficiency ratios of the B. sarmienti ethanol extract-fed groups were not different from those of the control group. However, the concentrations of plasma total-cholesterol, LDL-cholesterol, and triglycerides were significantly lower in the B. sarmienti ethanol extract groups as compared to those of the control group. Although a blood glucose control effect was not observed after the eight weeks of B. sarmienti ethanol extract treatment in this type-l diabetes model, it was discovered that the experimental diets were highly effective at lowering levels of serum lipids, including triglycerides, total-cholesterol, and LDL-cholesterol.

• Food Science and Preservation
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• v.12 no.6
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• pp.578-582
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• 2005

This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.

• Food Science and Preservation
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• v.10 no.3
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• pp.388-393
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• 2003

Citrus peel extract was prepared using 70％ ethanol solution by two extraction conditions (20$^{\circ}C$ for 72 hours and 85$^{\circ}C$ for 3 hours). The effect of gamma-irradiation on the changes of physiological activity also investigated at 0, 5, 10 and 20 kGy of absorbed doses. Color characteristics, DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities of the extracts were measured at 41$^{\circ}C$ for 30 days. Color values were different by extraction methods at the initial stage, which heat-extracted sample had lower L$\^$＊/ - but higher a$\^$＊/ - and b$\^$＊/ -values than those extracted at room temperature. Irradiation changed color of the extract lighter by increasing Hunter color L$\^$＊/ - and a$\^$＊/ -values. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by either extraction methods or irradiation but significantly reduced by storage time. Therefore, when the cost-effective extraction methods is selected, the citrus peel extracts, which is a major byproduct in citrus processing, could be used as a functional material in various applications.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.328-334
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• 1987

The stability of lipids(Soybean oil & Ramyon lipid) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soybean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Ramyon Lipids (beef tallow) during storage at $45^{\circ}C$ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted), Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyfate> Defatted Soybean hydrolyzate> BHA (200ppm)> Tempeh> Tempeh extracts> Defatted soybean.

• Journal of Life Science
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• v.14 no.2
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• pp.356-361
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• 2004

The aim of this study is to evaluate the effect of Porphyra tenera (PT) extract on serum lipids content in ovariectomized rats. From day 3 until 42 after the ovariectomy, Sprague-Dawley female rats were randomly assigned to the following groups: sham-operated rats (Sham), ovariectomized control rats (OVX-control), ovarjectomized rats supplemented with PT at 50 mg/kg bw/day (OVX-PT50), 200 mg/kg bw/day (OVX-PT200). The PT ethanol extract were orally administrated at 1 m1 per day. Body weight gain, food intake and food efficiency ratio were not significantly different between groups. Although total-cholesterol was increased in OVX-control, supplementation with the PT decreased the level of cholesterol in serum. Especially, it was significantly decreased in OVX-PI50 (p＜0.05). Triglyceride was significantly decreased to almost all of groups supplemented with PT (p＜0.05). The levels of HDL-cholesterol was higher in PT extract group than OVX-control. These results suggest that supplementation with the PT extract positively influenced on lipid concentration in serum. Consequently, we expect that PT extract decrease risk of cardiovascular diseases by postmenopausal.

• Food Science and Preservation
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• v.14 no.5
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• pp.516-525
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• 2007

The effect on quality improvement of Chokochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers, pH, acidity, sugar content and sensory evaluation during its storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks. A dorminant strain was isolated from the Chokochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The ethanol extract from GT was investigated for its antibacterial activity aid showed good activities enough to use for Chokochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to Chokochujang but pH, acidity, sugar content and color was not much changed. Sensory evaluation and overall preference, however, was continuously declined as storage period increased, whereas the addtion of 3% GT extract could delay the quality loss of Chokochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.111.1-111
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• 2003

삼백초 지상부의 에탄올 추출농도와 추출 시간에 따른 수율, total phenol과 total flavonoid함량, DPPH 라디칼 소거능을 조사하였다. 추출 온도 9$0^{\circ}C$에서 에탄올농도를 증가시키면서 8시간동안 환류추출하였다. 추출수율과 DPPH 라디칼 소거능은 에탄올농도 40%까지는 증가하다가 60%이상에서는 감소하였고 total phenolic compound와 total flavonoid의 함량도 비슷한 경향을 보였다. total phenolic compound의 함량은 40%와 60%에서 큰 차이가 없는 반면 total flavonoid의 함량은 40%에서 더 높았다. total phenolic compound와 total flavonoid 함량, DPPH 라디칼 소거능 및 추출수율은 40% 이상에서는 큰 변화가 없어 추출용매의 조건은 40% 에탄올로 선정하였다. 40% 에탄올로 9$0^{\circ}C$에서 24시간 동안 4시간 간격으로 환류추출하였을 때 total phenolic compound와 total flavonoid 함량, DPPH 라디칼 소거능 및 추출수율은 4시간 이후 큰 차이가 없었다. 삼백초의 용매추출조건으로는 40% 에탄올, 4시간 추출하는 것이 적합하다고 판정된다.