• Korean journal of food and cookery science
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• v.31 no.4
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• pp.448-455
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• 2015

This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn't know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae's image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that may have great potential for globalization as a traditional dish with the image and taste of Korea.

• 베이커리
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• no.11 s.376
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• pp.100-102
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• 1999

• 베이커리
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• no.10 s.375
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• pp.82-84
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• 1999

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.519-523
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• 2017

We investigated the applications of functional materials through the examination of a variety of physiological activities of Ipomoea aquatica extract. I. aquatica extract showed low cytotoxicity against murine melanoma B16F10 cells. At concentrations that exerted little or no cytotoxicity to the cells, I. aquatica extract showed high DPPH radical scavenging activity ($ID_{50}$, $7.84{\mu}g/mL$), inhibited tyrosinase activity ($ID_{50}$, $106.56{\mu}g/mL$), and decreased melanin content ($ID_{50}$, $41.75{\mu}g/mL$). The treatment of B16F10 cells with I. aquatica extract suppressed the protein expression of tyrosinase in a dose-dependent manner. These findings suggested that I. aquatica extract inhibited melanin synthesis in murine melanoma B16F10 cells through the suppression of intracellular tyrosinase expression, as well as the simultaneous direct inhibition of tyrosinase activity. Additionally, I. aquatica extract promoted the expression of involucrin, which is related to skin barrier protection. These results indicate that I. aquatica extract may be an appropriate material for the improvement of skin barrier function.

• Proceedings of the Korean Information Science Society Conference
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• 2007.10c
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• pp.505-509
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• 2007

색 변환(Color Transfer) 기법은 컴퓨터 비전 및 영상 처리 분야에서 점점 더 많은 연구가 되고 있는 분야이다. 이는 참조 영상의 분위기를 원본 영상에 반영하는 기법이다. 본 논문에서는 채도가 낮은 색상에서 나타나는 잘못된 연산 결과를 해결하기 위해 채도 문턱치에 따라 유채색과 무채색으로 분류하여 인덱싱 하고, Lab색 모델에서 색상 채널인 a, b를 사용하여 그림 영상에서의 색 변환하는 방법을 제안한다. 제안된 방법은 영상의 화소들의 채도 문턱치를 이용하여 유채색과 무채색으로 분류하는 단계, 분류된 화소들의 색 특성을 이용한 cylindrical metric를 이용한 인덱싱 하는 단계, 각 인덱스 내의 위치적 표준편차와 화소수를 이용하여 인덱스들의 우열을 가리는 단계, 인덱스들의 우세한 순서로 Lab 색 모델에서 a 채널과 b 채널을 이용하여 색 변환하는 단계 등 4단계로 구성된다. 실험결과는 제안한 방법이 무채색과 유채색이 잘 분류되어 인덱싱 되었음을 보이고 원본 영상의 색이 참조영상의 색으로 잘 변환된 것을 보인다.

• Journal of Korea Multimedia Society
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• v.9 no.11
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• pp.1455-1464
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• 2006

In this paper, we propose an adaptive image enhancement algorithm. The proposed algorithm is classified with the MIE technique for intensity enhancement of input image and MSE techniques for saturation enhancement. The MIE technique is proposed to control the gamut mapping problem and a sudden change in image-brightness while Luminance signal is processing, The MSE techniques are proposed to control de-saturation or over-saturation while chrominance signal is processing. The proposed algorithm is focused on processing preference color for human vision in order to generate better image quality than the algorithms focused on processing uniformly to whole images, This algorithm can be applied to a monitor, TV and other display devices for high quality image.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Archives of design research
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• no.16
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• pp.137-146
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• 1996

This study is to examine different preferences of color according to personalities in terrns of color attributes hue, value, and chroma. The female college students who are majoring in Textile and Clothing Design are employed as the participants so that they are expexted to gave enough senes of color. For the data collection, the questionnaire is uesd. The resuls of this action research are summarized as the following: Conceming seasonal hue preferences according to personalities, it is proved that the introvert persons preferred winter and Fall color, while they didn't prefer Summer and Spring color the best and then Fall and summer color, whilc they didnt't prefer spring color. The conservative persons showed their hue preferences as the following order; Winter Fall. Spring, and Summer color. Conceming value prefences, the introvert persons showed high preferences of low valuc, while they showed the lowest prefessional and aggressive perons preferred low value and then they didn't show their preferences of medium value, medium value, while they didn't prefer high balue. The conservative ones showed the highest preferesces of low value and then high value, while they dedn't show their prederences of medium value. Concerning chrima preferences, the introvert persons showed high perferences of low chroma, while did lowest preferences of high chroma and medium chroma. The professional, aggressive and conservative perons preferred low chroma the best and high chroma nexts, while they didn't preferred medium chroma.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.45 no.3
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• pp.149-159
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• 2008

We present new methods which transfer the color style of a source image into an arbitrary given reference image. Misidentification problem of color cause wrong indexing in low saturation. Therefore, the proposed method do indexing after Image separating chromatic and achromatic color from saturation. The proposed method is composed of the following four steps : In the first step, Image separate chromatic and achromatic color from saturation using threshold. In the second step, image of separation do indexing using cylindrical metric. In the third step, the number and positional dispersion of pixel decide the order of priority for each index color. And average and standard deviation of each index color be calculated. In the final step, color be transferred in Lab color space, and post processing to removal noise and pseudo-contour. Experimental results show that the proposed method is effective on indexing and color transfer.