• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.126-132
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• 2013

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.3_4
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• pp.396-402
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• 2004

The purpose of this study was to investigate the difference of cotton fabric texture perceived between on-line(screening fabric) and off-line(real fabric), and to analyze fabric characteristics having an effect on the difference. The similarity of 55 various cotton fabrics perceived between on-line and on-line were measured showing simultaneously real fabrics and screening fabrics by 7-scale questionnaire. And the characteristics of cotton fabrics such as weave structure, thickness, weight, fabric density, stiffness, Hunter's L, a, b, and hue were measured. Cotton fabrics were classified into 3 groups by extent of similarity. There were no significant differences in weft density, stiffness, Hunter's L, a, b, and hue among 3 groups. But there were significant differences in weave structure, thickness, weight, warp density, and difference of warp ＆ weft density. The fabrics having large similarity were thick and heavy, had small warp density and difference of warp ＆ weft density, and distinct surface texture. The group having medium similarity included fabrics of medium thickness and weight, having weak surface texture, large warp density and difference of warp ＆ weft density. The group having small similarity, which the differences between on-line and off-line were large, included thin and light fabrics having smooth surface and large warp density and difference of warp ＆ weft density.

• Journal of the Korean Institute of Intelligent Systems
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• v.16 no.5
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• pp.519-524
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• 2006

Segmentation for the region of nucleus in the image of uterine cervical cytodiagnosis is known as the most difficult and important part in the automatic cervical cancer recognition system. In this paper, the region of nucleus is extracted from an image of uterine cervical cytodiagnosis using the fuzzy grey morphology operation. The characteristics of the nucleus are extracted from the analysis of morphemetric features, densitometric features, colormetric features, and textural features based on the detected region of nucleus area. The classification criterion of a nucleus is defined according to the standard categories of the Bethesda system. The enhanced fuzzy ART algorithm is used to the extracted nucleus and the results show that the proposed method is efficient in nucleus recognition and uterine cervical Pap-Smears extraction.

• Science of Emotion and Sensibility
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• v.19 no.3
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• pp.27-42
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• 2016

The purposes of this study were to investigate the emotional consumption propensity and the preferences for sensibility factors of fabrics(color tone, pattern and texture image), and to analyse the differences according to demographic variables and relationships between emotional consumption propensity and preferences for sensibility factors of fabrics, focusing on male and female consumers in 20's, 30's and 40's. The emotional consumption propensity were classified into symbolic consumption propensity, individual consumption propensity, aesthetic consumption propensity and hedonic consumption propensity. The subjects attached great importance in the order of aesthetic consumption propensity, individual consumption propensity and symbolic consumption propensity. Those factors of emotional consumption propensity showed partially significant difference according to demographic variables. Female consumers preferred various color tones than men did, and preference for light color tone showed significant differences according to gender and occupation of consumers. The preferences for floral pattern showed significant difference according to gender, age, education, occupation and marital status of consumers. The factors of the texture images for the fabrics showed partially significant difference according to demographic variables except education of consumers. There were almost significant relationships between emotional consumption propensity and the preferences for sensibility factors for fabrics.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.647-651
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• 2002

Eleven salt replacements$(SR-1{\sim}SR-11)$ composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, lysine or glutamic acid were prepared and used for the preparation of low salt Kimchi instead of NaCl alone. Some chemical and microbiological characteristics of the low-salt Kimchi with 2.5% salt replacement were determined during the fermentation at $20^{\circ}C$. The pH decrease and acidity increase of low-salt Kimchi were slower than those of control Kimchi with NaCl alone. The total number of microorganism in SR-8 Kimchi added L-lysine was lower than that of control Kimchi until 5 days of fermentation. However, there was no difference in the numer of lactic bacteria between low-salt Kimchi and control Kimchi. The growth of yeasts was found to be slow in low-salt Kimchi with SR-8. The low-salt Kimchi with SR-3 showed the hardest texture among the prepared Kimchi. The overall acceptabilities of low-salt Kimchi prepared with SR-1, SR-3 composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, and SR-10 added 0.2% glutamic acid to the elements were similar to the control Kimchi.

• Journal of Aquaculture
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• v.19 no.1
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• pp.14-18
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• 2006

The objective of this study was to evaluate food value and profitability of black porgy (Acanthopagrus schlegeli) cultured in freshwater. In fish flesh, muscular hardness of black porgy reared in freshwater $(9210{\pm}1215g/cm^2)$ was slightly lower than those of fish in seawater $(9987{\pm}6549g/cm^2)$, but there was no significant difference. Also, there was no difference between muscular strength of fish reared in freshwater and seawater. When the flesh qualities of black porgy reared in freshwater was compared with those of fish reared in seawater through the questionnaire, there were no significant differences between fish reared in freshwater and seawater in appearance, texture, taste and flavor. For 10 months of black porgy culture in fresh water, the gross profit in culturing from juvenile (5.5 g) to adult size (100g), and from adult to marketable size (400 g) were 24,000,000 won (30.0%) and 53,870,000 won (36.9%), respectively.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.48 no.1
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• pp.8-16
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• 2011

Image inpainting is a technique for removing damaged regions and reconstructing them with visually plausible backgrounds. However, if size of the damaged regions for reconstructing is large, the unexpected results can be obtained due to disconnected structures within reconstructed regions. In this paper, by considering spatial distance information between candidate patches and a damaged patch as well as pixel value difference, an exemplar-based image inpainting using multiple patches is proposed. In conventional exemplar-based image inpainting method, implausible results such as blocking effects or repetition of reconstructed patch may occur by using inappropriately selected single patch. To improve the exemplar-based method, the weighted sum of multiple patches considering both the spatial distance and the pixel value difference between the target patch and the candidate patches is utilized. Experimental results have shown that the proposed method produces better performance of image inpainting than the existing method.

• Proceedings of the Korea Society of Costume Conference
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• 2003.05a
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• pp.42-42
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• 2003

세계적으로 인터넷 이용 인구는 2002년 2월 현재 5억 4천 4백만여명에 이르고 있으며, 우리나라의 인터넷 이용 인구는 2001년 12월말 자료에 의하면 2천4백3십8만여명에 달하는 것으로 보고되고 있다(한국 인터넷정보센터통계보고서, 2002). 또한, 네오위즈는 작년 한 해 아바타 매출 100억원을 돌파, 다모임은 지난해 12월 한달간의 아바타 매출이 3억 6000만원에 달하였으며, 다움(Daum)의 경우 서비스 개시 15일 만에 일일 발생 매출이 1천만원 돌파, 현재 1일 3천500만원의 수익을 올리는 등, 아바타 선두 업체 뿐 아니라 후발 주자들도 큰 수익 창출하고 있다(Economy21- 2002.04.25). 올 한해 아바타 시장규모는 800억원-1000억원으로 예상되고 있으며, 이러한 시장 증대에 따라 기존 캐릭터 업체들이 구축계약 위주에서 서비스 제휴사업으로 아바타모델 제안 및 시장영업이 증대되고 있다. 즉, 아바타 시장은 구축되어 있는 것이 아니라 계속적으로 확대되어 가고 있음. 또한 아바타산업은 인터넷 인프라의 확산과 더불어 아바타의 호응 또한 급격히 상승하고 있으며, 단순히 사이버 세계에서의 분신으로서의 역할에서 벗어나 다양한 부가가치를 구현하는 아바타의 등장으로 아바타의 확산은 계속적인 추세이다. 또한 아바타는 게임, 채팅, 일정관리등 인터넷 전 분야에 걸쳐 Cyber Agent활용도가 확산되고 있으며, 아바타 시장은 초기 일본형 애니메이션 아바타에서 벗어나 아바타와 패션, 아바타와 문화의 접목에 대한 관심이 상승되고 있으며 이로 인한 신규시장이 창출되고 있다 이러한 디지털 시대로의 급격한 발전은 복식문화를 디지털 문화컨텐츠 사업화로의 그 발전방향을 제시하고 있다.2cm 적용하고, 진동두께 계산식은 (B/8-1.5)+2cm를 적용함으로써 진동깊이와 진동두께의 편차가 작아짐으로 인해 소매부위와 진동부위의 맞음새를 향상시켰다. 3) 가슴둘레의 증가에 따라 등길이에 앞길이 치수를 증가시키는 계산식을 설정하여 앞가슴둘레의 맞음새를 향상시켰다. 4) Plus-size여성의 경우 허리부분의 신체적합성을 높이기 위하여 사이드 판넬(side panel)의 재킷원형으로 하였다. 앞 허리와 배 부분의 지방 침착이 크므로 앞 허리둘레 다아트 폭과 앞판 사이드 판넬(side panel) 솔기 다아트 폭을 작게 설정하고, 뒤판 사이드 판넬 솔기 폭을 크게 설정하였다. 5) 어깨끝점 사이길이는 다른 부위의 체지방 침착과 같이 비례적으로 증가하지 않으므로 표준체형에 비해 좁게 설정하였다. 보여주어 우리나라의 선호 질감과는 차이가 있었다. 실제 판매율을 살펴본 결과 주관적 질감 이미지 평가의 선호도와의 비교에서 약간의 차이가 있었는데, 이는 질감 외에 가격이 구매에 영향을 미쳤기 때문으로 분석되었다., 2002; Huun et al, 2001).의 특징이라 할 수 있겠다. 대한 자부심과 국제 사회에서 차별화 할 수 있는 한국 복식 디자인에 독창성과 창조성을 표현하는 중요한 영역임을 인식할 수 있었다.와 보호인자를 재확인할 필요가 있다고 보며 본 연구의 결과는 지역민의 대장직장암 예방을 위한 영양교육 자료로서 활용될 수 있다고 본다. 관여도에 영향을 미치고 있음을 알 수 있었다. 유지되어 쾌적역이 향상된 것으로 사려된다.하였으며, 효율적인 색채 정보로서 활용될 수 있는 패션 색채 팔레트를 제시하였다는데 의의가 있다.′, aesthetic of ′unity in multiplicity′, a

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.627-635
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• 2010

This study was performed to determine the optimal manufacturing conditions of cookies prepared with Hizikia fusiformis. The variables in Hizikia fusiformis cookies production were the amounts of Hizikia fusiformis powder, butter, and sugar. Six sensory characteristics were used for sensory evaluations, including color, appearance, taste, brittleness, hardness, and overall acceptability. The optimal amounts of the three variables were found to be 6.00 g for Hizikia fusiformis powder, 100.00 g for butter, and 70.00 g for sugar against flour powder 200 g, which satisfies a target sensory score (7.0/9.0) according to the response surface method. Cookies with these optimal amounts of Hizikia fusiformis powder, butter, and sugar were tasted by 114 consumers and showed a high acceptability score (7.21). Females preferred the flavor of Hizikia fusiformis significantly more than males did (p<0.05). Older consumers (${\geq}30$ years old) scored significantly higher than younger consumers (${\leq}29$ years old) in texture (p<0.05). Spread ratio and hardness scores of Hizikia fusiformis cookies were lower than those of control cookies. Color analysis results of Hizikia fusiformis cookies were significantly lower in brightness and redness, and higher in yellowness than control cookies (p<0.01).

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.8-16
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• 2022

Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared. As the HA content increased, the moisture content of the cooked rice significantly increased, and the textural properties, including hardness, cohesiveness, and adhesiveness, except springiness, significantly decreased. For color, as the HA amount increased, the L^* value decreased, whereas the b^* values increased. The free radical scavenging effect and total polyphenol content also increased significantly as the amount of HA increased. In the sensory test, the hardness of the samples containing HA was higher than that of the control; however, there was no significant difference in the overall acceptability. Based on the above results, much softer cooked brown rice could be produced using HA solution (up to 0.7%) as the cooking water, and additional beneficial characteristics, such as antioxidant effect, can be obtained.