• Journal of the Korean Society of Food Science and Nutrition
• /
• 제32권1호
• /
• pp.29-34
• /
• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제39권3호
• /
• pp.467-473
• /
• 2010

The objectives of this study were to determine various bio-active components from some brown rice and milled rice of some cultivars, as well as to assess their contribution to the radical scavenging linked-antioxidant activity. DPPH or ABTS radical scavenging activities, and reducing power have been used to investigate the relative antioxidant activities of 70% ethanol extracts. The contents of total polyphenol, total flavonoid, $\gamma$-oryzanol, and vitamin E in the extracts were also measured by spectrophotometric methods or HPLC. The antioxidant components and antioxidant activities of 70% ethanol extracts from brown rice were higher than those from milled rice. In addition, our results showed that the high level of antioxidant compounds was found in brown rice of Hongjinju, and the antioxidant activities of the 70% ethanol extracts from pigmented brown rices, such as Hongjinju and Heugkwang, were comparably higher than the others.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제43권8호
• /
• pp.1189-1196
• /
• 2014

This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제40권4호
• /
• pp.575-580
• /
• 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.

• Proceedings of the Korea Inteligent Information System Society Conference
• /
• 한국지능정보시스템학회 2002년도 춘계학술대회 논문집
• /
• pp.140-148
• /
• 2002

컴퓨터를 통해 편리한 생활을 추구해온 인간들은 전자상거래 분야에서도 이러한 욕구를 충족시키기 위해 자동협상이라는 기능을 요구하게 되었다. 지능형 에이전트를 이용한 자동협상은 인간의 거래협상 업무의 부담을 많은 부분을 덜어주고 있어 자동협상 에이전트에 관한 연구들이 활성화되고 있다 소비자간 전자상거래에서는 다수의 자동협상 에이전트 연구들이 경매시장에서의 자동협상에 초점을 맞추고 있는데 반해, 가격 이외의 여러 거래속성을 갖는 상품에 대한 제안기반 협상시장에서의 자동협상 에이전트에 관한 연구들이 최근에 활발히 이루어지고 있다. 본 연구에서는 소비자간 전자상거래에서 거래속성의 변화에 따라 개인의 효용가치의 차이를 이용한 다속성 상품의 제안기반 협상시장이 가져야할 특성에 대해 연구하고, 이를 기반으로 자동 거래협상을 수행에 필요한 거래속성 변화에 따른 소비자 개인의 선호체계를 표현하기 위한 방법을 개발하였다. 그리고 이러한 자동 거래협상을 공정하게 수행하기 위해 협상시장이 가져야할 특징과 프로토콜을 제안하고 시장운영 에이전트 시스템의 구조를 설계하였다. 마지막으로 이러한 분산형 시장구조를 갖는 제안기반의 협상시장에 참여하는 사용자 에이전트 시스템이 최적의 거래상대와 최적의 거래안을 찾기 위한 탐색방법을 구체적으로 개발하였다. 본 연구의 결과를 통하여 소비자간 전자상거래에서 구매자 뿐만 아니라 판매자도 협상결과에 따른 거래로 얻어지는 자신의 효용을 극대화할 수 있는 공정한 협상시장을 운영할 수 있을 뿐만 아니라 사용자들도 손쉽게 자신의 협상 선호체계를 쉽게 표현하고, 표현된 선호체계를 반영한 자동 거래협상을 수행할 수 있을 것 이다. 기존의 UN/EDIFACT표준을 사용하고 있는 EDI환경과 기존 VAN 방식의 EDI 중계 시스템과 연동되며, 향후 관세청의 XML/EDI 표준 시행을 미리 대비하는 선도연구로서 자리매김이 된다. 본 연구에서는 개발된 XML/EDI 통관시스템은 향후, 서비스의 최대 걸림돌이 되어왔던 값비싼 EDI 사용료의 부담에서 벗어날 수 있게 할 것이며, 저렴한 EDI구축/운영 비용으로 전자문서교환의 활성화와 XML이 인터넷 기반의 문서유통 표준으로 자리매김할 수 있는 중요한 계기가 될 것이다.재무/비재무적 지표를 고려한 인공신경망기법의 예측적중률이 높은 것으로 나타났다. 즉, 로지스틱회귀 분석의 재무적 지표모형은 훈련, 시험용이 84.45%, 85.10%인 반면, 재무/비재무적 지표모형은 84.45%, 85.08%로서 거의 동일한 예측적중률을 가졌으나 인공신경망기법 분석에서는 재무적 지표모형이 92.23%, 85.10%인 반면, 재무/비재무적 지표모형에서는 91.12%, 88.06%로서 향상된 예측적중률을 나타내었다.ting LMS according to increasing the step-size parameter $\mu$ in the experimentally computed. learning curve. Also we find that convergence speed of proposed algorithm is increased by (B+1) time proportional to B which B is the number of recycled data buffer without

• Journal of Digital Convergence
• /
• 제12권3호
• /
• pp.161-176
• /
• 2014

Social commerce is a new internet business model which are types of joint purchase, social link, promotion, and on-off association etc. The recent public organization has the dual target to increase sound finance, and to improve customer satisfaction and the quality of public service. The purpose of this study is to propose the strategy of public social commerce which makes it's customers become positive purchasers. We analyzed 31 public organizations, and found that the type of social link interlocking with SNS site in the various purpose of public, and the offline association type using the service of location base would be utilized very highly. We also found that the joint purchase type and the promotion type would be used in the area of public and private selective services intending to make a profit. The anticipated performance are as follows: rapidity and reliance, customer made thing and goodwill, convenience for the service environment quality, publicity and diffusion, and sales promotion, productivity increase and new finding of revenue model for the profit increase outcome.

• The Journal of the Convergence on Culture Technology
• /
• 제6권4호
• /
• pp.385-389
• /
• 2020

The medical drama has developed into a story centered on 'people', raising viewers' sympathy. The story of the drama is the true life story of doctors, patients and families. It is also a story that reminds me of 'a little special day of our ordinary people'. And the song played and sung by five characters in the drama became a factor that stimulates nostalgia and increases immersion. The highest viewer rating was 14.1%, and 51,584 blogs alone were registered. According to the big data analysis, the related words were 'Wise OST', 'Album Name', 'Artist Name', 'Two Hours in a row', 'Record', 'Remake', 'OST Revealed', 'Advertisement Revenue', 'Playlist', 'Aroha' and 'Cho Jung-seok'. The commercialization of medical dramas includes 'Sales of Drama OST Albums', 'Organizing Online Live Concerts (PPL in Advertising)', 'Publishing Piano Music', 'Picture of People-Oriented Photography', 'Making Music Video Editing Drama Highlight', 'YouTube Upload Profits', 'Mask' and 'Disinfectant'. it is predicted that the touching story of Corona 19 and the charming humanity will unfold. The limitations of the research will require analysis of various works by genre and attempts to analyze consumer values by industry.

• The Journal of Society for e-Business Studies
• /
• 제20권3호
• /
• pp.11-28
• /
• 2015

Due to the mobil-centered lifestyle following the wider use of Smartphones, Mobile services, including mobile banking and mobile shopping business have increased rapidly. Also with the emergence of "Fintech", which finance combined with technology, IT based financial market is going to be highly promising. In this trend, interests mobile credit cards are increasing. But diffusion of the mobile credit card services is still in the low level. In this situation, to identify factors that influencing satisfaction and continuous usage intention on mobile credit card, this study applied innovation diffusion theory (IDT) and post acceptance model (PAM). To conducting this research, survey data were collected, and we used SmartPLS to analyze survey data. As a result of the study, perceived easy of use, image, compatibility and facilitation positively affect user's satisfaction in mobile credit cards and that such satisfaction have a positive impact on continuous intention to use. The facilitation influences user satisfaction more strongly for those who use mobile credit cards more than plastic credit cards. Also, perceived of use and image influence user satisfaction more strongly for those who use plastic credit cards more than mobile credit cards. It is expected that this study can be a guideline for credit card service providers and policy makers to invigorate mobile credit card business. Also it worths as a early-stage research on Fintech-related studies.

• Food Science and Preservation
• /
• 제22권5호
• /
• pp.644-651
• /
• 2015

To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade $1^+$ and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.

• Journal of the HCI Society of Korea
• /
• 제13권3호
• /
• pp.17-33
• /
• 2018

Humans process aesthetic functions of objects such as form, size, color, and texture through vision, while at the same time observe them with a symbolic function by a new psychological interpretation based on their past experience. Therefore, it is more important to study and understand the thoughts and psychological influences of how humans perceive with their eyes than what humans simply look with them. With this research purpose in the background, this study will demonstrate in detail the cognitive characteristics of analog and digital images as a symbolic function with a "formative" point of view. Five hypotheses were established, which were proven through the following tests: smartphone, most frequently used in our daily lives, is simplified to a two-dimensional line drawing form, which is set to instances where the R(radius) is applied to the horizontal line of the two-dimensional form of smartphone, where Run-in-R(radius) is applied, and R(radius) rounding is applied to the edges of those shapes. The shapes were combined to form 12 pairs, which was used in a test to the test subjects. As a result, some human characteristics were observed; in specific, some helped prove objectively how humans perceived analog and digital images as psychologically stronger as a symbolic function. If people's thoughts and feelings gained through such study could be stored in database as one value and be provided to product designers, I believe it could be developed into design form as a basic emotional design that consumers desire.