• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.386-396
• /
• 2005

The effects of spirulina-added salad dressing on lipid profiles and antioxidant biomarkers such as total glutathionine, TBARS value, carbonyl value, GPx, GR, SOD and paraoxonase activity in plasma or liver of mice were evaluated Sixteen male ICR mice weighing 20$\pm$2 g were divided into two groups and fed low fat ($5\%$ fat) diet (low fat control: LFC) and low fat control plus dressing diet (LFD) for eight weeks. Body weight, tissue weights of liver, heart and kidney, and the distribution of body fat deposition were not significantly different between two groups. Also, the profile of TG, TC, LDL and HDL cholesterol were similar between two groups. The DNA damage was determined using the comet assay (single cell gel assay) with alkaline electrophoresis and quantified by measuring tail length (TL). Spirulina salad dressing consumption resulted in significant decrease in lymphocyte DNA damage expressed by TL (LFC: $28.8{\mu}m$, LFD: $20.3{\mu}m$). Additionally, salad dressing consumption for 8 wks decreased the lipid peroxidation assayed by TBARS to $12.6\%$ compared with the control. The levels of antioxidant vitamins such as $\beta$-carotene were significantly higher in plasma of LFD group than those in LFC group based on HPLC method This study shows that spirulina-added salad dressing exerts degenerative disease-protective effects on oxidative DNA damage and lipid peroxidation possibly via a free radical levels.

• Management & Information Systems Review
• /
• v.34 no.3
• /
• pp.161-177
• /
• 2015

Currently, the influence of the Internet portal sites that can make it quick and easy to contact the vast amount of information is increasing. Users can connect the Internet through a portal to obtain information, such as communication between Internet users, which can be used to meet a variety of purposes. People are exposed to a variety of information from other users in the search for a movie and get information. The impact on the reviews and ratings with the limited number of characters of the film allows users to form a relationship to the movie, decide whether you want to see the movie or find another movie. but, the user can not read the whole movie review. When user see the overall evaluation, the user can receive the correct information. This research conducted a study on the prediction of the rating by the use of review data. Information of reviews, is divided into two main areas: the"fact" and "opinion". "Fact" is to convey the dispassionate information and "Opinion" is, to represent the user's feelings. In this study, we built sentiment dictionary based on the assessment and evaluation of the online review and applied to evaluate other movies. In the comparative study with a simple emotion evaluation technique, we found the suggested algorithm got the more accurate results.

• Korean journal of food and cookery science
• /
• v.24 no.1
• /
• pp.106-113
• /
• 2008

This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and $25^{\circ}C$, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.2
• /
• pp.196-203
• /
• 2002

Effect of different levels (0 ,0.05, 0.15, 0.25%) of xanthan gum on kakdugi fermentation was investigated by analyzing physicochemical and sensory characteristics during fermentation at 2$0^{\circ}C$. During fermentation, pH was maintained higher, and total acidity and number of lactic acid bacteria, maintained lower in xanthan gum groups, especially in 0.05% addition group than control. Free sugar amount were higher in xanthan gun groups than control, and glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples, especially in xanthan gum groups. Liquid content of kakdugi was smaller in 0.05% xanthan gum group than control. Viscosity of kakdugi liquid decreased rapidly whereas initial viscosity was maintained in xanthan gum groups. Hardness decreased during fermentation, but at the 7th day of fermentation was higher in 0.05% xanthan gum group than control. The result of sensory evaluation shows that there were no significant difference in sour odor, moldy, sour taste and savory taste among samples. Starch taste was higher in 0.15% or 0.25% xanthan gum, but there is no difference in 0.05% group, compared to control. Overall preference until the 5th day of fermentation, xanthan gum group was not significantly different from that of control but at the 7th day of fermentation, 0.05% addition group was significantly higher than control.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.47-51
• /
• 2003

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1068-1075
• /
• 2001

Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.176-187
• /
• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.

• KIPS Transactions on Software and Data Engineering
• /
• v.4 no.12
• /
• pp.543-548
• /
• 2015

Recently top-k query processing has been extremely important along with the explosion of data produced by a variety of applications. Top-k queries return the best k results ordered by a user-provided monotone scoring function. As cloud computing service has been getting more popular than ever, a hot attention has been paid to cloud-based data outsourcing in which clients' data are stored and managed by the cloud. The cloud-based data outsourcing, though, exposes a critical secuity concern of sensitive data, resulting in the misuse of unauthorized users. Hence it is essential to encrypt sensitive data before outsourcing the data to the cloud. However, there has been little attention to efficient top-k processing on the encrypted cloud data. In this paper we propose a novel top-k processing algorithm that can efficiently process a large amount of encrypted data in the cloud. The main idea of the algorithm is to prune unpromising intermediate results at the early phase without decrypting the encrypted data by leveraging an order-preserving encrypted technique. Experiment results show that the proposed top-k processing algorithm significantly reduces the overhead of client systems from 10X to 10000X.

• Journal of the Korea Society for Simulation
• /
• v.15 no.1
• /
• pp.77-85
• /
• 2006

The cost of downloading content from the Internet may be costly for mobile device users using its 3G connection, because the 3G connection cost to download data from the Internet is a function of the amount of data downloaded. This paper introduces an approach in which mobile devices, called peers, form an ad hoc network and share their downloaded content with others. As an example, spectators may want to collect/share information about players and game records in a stadium. In an art gallery, visitors may want to retrieve some background information about the displayed work from the nearby ad hoc network. In an outdoor class, a teacher may download today's topic files from the Internet, and all students may share the content with minimal or no cost paid. This is possible if mobile device has both a 3G interface and a wireless LAN interface. If the peers want to improve privacy md discourage traffic analysis when sharing content, this paper describes a low-delay anonymous connection between the sending peer and the receiving peer using two additional peers. Simulation results show that the transmission time overhead of the anonymous connection may increase 50% or less as the number of peers increase or the peers are scattered over the larger area.

• Korean Chemical Engineering Research
• /
• v.54 no.2
• /
• pp.200-205
• /
• 2016

A drug transport carrier could be used for safe send of drugs to the affected region in a human body. The chitosan is adequate for the drug delivery carrier because of adaptable to living body. The gold, a metallic nanoparticles, tends to form a nano complex at rapidly when it combined with chitosan because of its negative charge. having energy from the other, outer gold nano-complex make heat due to its property to release the contained drugs to the target area. Silver could be also formed an useful biocompatible nano-composites with chitosan which should be used as an useful drug transfer carrier because its special ability to protect microbial contamination. Being one of the oxidized nano metals, $Fe_3O_4$ is nontoxic and has been used for its magnetic characteristics. In this study, the control of catalyst, reducing agent, and solvent amount. The chitosan-$Fe_3O_4$-gold & silver nanoshell have been changed to form about 100 nm size by ionic bond between the amine group, an end group of chitosan, and the metal. It was observed the change in order to seek for its optimum reaction condition as a drug transfer carrier.