• Journal of Internet Computing and Services
• /
• v.17 no.2
• /
• pp.77-85
• /
• 2016

Internet cookie technology is designed for solving unreliable problem of HTTP's inherent property and notifying user's previous activity to web site's server, so it is useful to provide suitable service for individual user. However, the cookie techniques are becoming more sophisticated such as the third cookie and super cookie. And its included information is applied for advertisement and target marketing strategy, so the problem occurs that user's personal information is collected excessively. However, our law does not recognize the internet cookie as personal information so user cannot know where own internet cookie is stored and applicable. Therefore, in this paper, we explain the internet cookie technology, the privacy invasion and right to be forgotten for solving problem due to the internet cookie. And we analysis the relationship between the information of internet cookie and personal information, and then present the improvement requirement on the law and technology to use internet cookie securely and conveniently.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.309-321
• /
• 2009

This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

• The Journal of Korean Association of Computer Education
• /
• v.14 no.6
• /
• pp.75-81
• /
• 2011

Cookie is simple text file, which contains records of web service which provided to user. some of data included in Cookie has user's private information. When attacker has Cookie which included user's private information, will causing financial losses. In this paper we designed security section which can improve vulnerable Cookie's security level. Through research and vulnerability analysis of Cookie file, we find out how to implement security area to offer efficient security area and design security area for cookie file. Also we checked security level to performance evaluation. Through this security level, we can keep user's private information secure using Cookie's improve security level which stored in user's personal computer.

• Journal of the Korea Society for Simulation
• /
• v.20 no.1
• /
• pp.29-37
• /
• 2011

Cookie file can be properly protected by designing security zone to enhance the safety of cookie file vulnerable to cyber attacks. In this paper, the model, in which cookie file is stored in the security area and the current visiting page is closely linked with cookie, is proposed to help users utilize in the same existing way, as well as enhance the security of user cookie files. Even if attacker tries to compromise web browser's cookie folder, the security of other cookies can be preserved. It is possible since the folder has the only cookie for the current web page where user is visiting.

• Proceedings of the Korea Multimedia Society Conference
• /
• 2001.06a
• /
• pp.522-525
• /
• 2001

웹 프로토콜인 HTTP는 효율적으로 동작하기 위하여 이전 상태 정보를 저장하지 못하는 Stateless 특성을 가지고 있으므로, 이러한 문제를 해결하여 상태 유지 및 사용자 편의성을 제공하기 위해 만들어진 것이 쿠키(cookie)이다. 그러나 쿠키는 평문 형태로 전송되고 사용자 컴퓨터에 일반 텍스트 형태로 저장되므로 쉽게 노출되어 쿠키 파일의 복사, 수정이 가능하여 안전성에 심각한 위험이 존재한다. 본 논문에서는 이러한 쿠키의 보안 문제를 해결하기 위해 안전한 쿠키 설계 및 구현 방안을 제시하였다.

• 베이커리
• /
• no.10 s.399
• /
• pp.102-103
• /
• 2001

• 베이커리
• /
• no.9 s.362
• /
• pp.90-93
• /
• 1998

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.2
• /
• pp.182-191
• /
• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1277-1282
• /
• 2013

The effects of pregelatinized rice flour (PRF) as an additive on the textural properties of rice cookies were investigated in this study. PRF was used at 10, 20, 30, 40, 50, and 60% per 100 g of rice flour. The hardness of dough and cookies, as measured by a texture analyzer, increased upon the addition of PRF. In contrast, the moisture content of the dough and cookies decreased upon the addition of PRF. The L value of the dough and cookies decreased upon the addition of PRF, whereas the a value increased upon the addition of PRF. The bulk density of the cookies increased upon the addition of PRF. In addition, the spreadability of the cookies was lower than the control. In the sensory evaluation, rice cookies with 50% PRF showed the highest scores for hardness, brittleness, softness, and moisture. Rice cookies with 60% PRF showed the highest scores for sandiness. Our results suggest that the texture of the rice cookies can be improved by adding PRF.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.3
• /
• pp.433-438
• /
• 2010

To manufaure cookies with blueberry, cookies with 0%, 1%, 3%, 5%, or 7% added blueberry were prepared and tested for quality. Their pH was decreased by addition of blueberries' addition, and the influence of the pH also decreased the sugar level. For the cookies' color, L and b (yellowness) were decreased, and a was increased. The same result was shown when anthocyanin foods were added. Cookies' diameter, spreadability, and thickness were increased as blueberries were added. The cookies' hardness was lowered with increasing addition of blueberries. 3% and 5% blueberry-added cookies received the highest sensory-test scores, so these blueberry cookie showed its possibility of success to develop it as a product.