• Proceedings of the Korea Information Processing Society Conference
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• 2013.11a
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• pp.1312-1314
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• 2013

본 연구에서는 조영증강 의료 초음파 영상에서 효과적인 병변 탐색을 위한 방법론을 고찰한다. 병변 영상을 포함하는 ROI 추출을 위하여 조영효과의 전이 형태에 대한 단계 분할 기법과 동적 프로젝션 데이터의 분석 기법을 제안한다. 프레임간 유사도 척도의 분석을 통하여 비정상 프레임을 제거한 후 조영제의 도달시간(AT: Arrival Time)과 확산구간을 추출하여 탐색 대상 데이터의 양을 감소시킨다. 대상구간에서 초음파 영상의 수평방향 및 수직방향 프로젝션 데이터에 대한 동적 특성을 분석함으로써 후보영역을 추출하며 마이크로 버블의 추출, 조영효과의 증가속도 및 비율 등의 요소를 고려하여 ROI 를 선별하고 그 형태를 재조정한다. 부수적으로, 대상영역에서의 각 픽셀정보에 대하여 명도변화곡선(TIC) 특성분석을 통하여 영상을 재구성하고 병변영상의 형태와 윤곽선을 추출하게 된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.562-568
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• 2016

This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.95-95
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• 2009

우리나라를 비롯한 동양문화권에서는 천연 약용식물자원의 이용을 통하여 전통적으로 지역 보건향상을 도모해 왔으며 최근 성인병과 난치병 해결을 위한 대체의학에 대한 관심이 증가하면서 약용식물자원을 이용한 건강기능식품 분야가 주목되고 있다. 약용식물자원은 민간에서 약선음식 등에 널리 활용되고 있지만 원료 농산물을 그대로 이용하는 수준으로 광범위한 적용성을 가지는 약선식품용 소재화 기술개발은 약용식물자원의 소비촉진에 크게 기여할 것으로 기대된다. 본 연구에서는 약선식품용 식품소재 개발의 일환으로 약용식물자원의 배합비와 추출물의 제형이 품질특성에 미치는 영향을 조사하였다. 스트레스 경감기능을 보유하는 약용식물자원은 고문헌에 기초하여 선정하였으며 약선원리에 따라 소정의 조건으로 3종(CLP 1, CLP 2, CLP 3) 배합비를 설정하였다. 추출물은 온도를 달리한 열수에 추출하고 유동Ext, 분무건조분말 및 과립으로 제형화 하였고 품질특성은 폴리페놀함량, 용해도, 투과도 및 색도특성을 분석하였다. 약용식물자원 혼합 추출물의 수율은 CLP 2가 65%로 가장 많았으며 1차 추출에서 76%의 수율을 보였고 추출시간대비 수율은 상업적 추출의 경우가 가장 높았다. 유동 Ext의 폴리페놀함량은 CLP 2가 g 당 11~13 mg을 함유하여 가장 많았고 CLP1과 CLP 2는 동등한 수준을 나타냈다. 유동 Ext는 99%의 용해도를 보였으며 투과도는 CLP 3가 52~68%로 가장 낮았으며 추출조건에 따라 색도가 차이가 있었다. 분말형태의 경우 폴리페놀 함량은 분무건조로 제조한 CLIP 2가 15.40mg/g으로 가장 많았다. 부형제로 과립화한 CLP 3가 g당 1.7 mg으로 가장 적었다. 분무건조분말은 98~99%의 용해도를 보였으며 부형제를 사용하여 분무건조하거나 과립화한 시료는 투과도와 명도가 높았으며 적색도와 황색도 및 갈색도가 낮았다. 이상의 결과는 약용식물자원 혼합 추출물은 원료의 조합비와 추출물의 제형은 식품소재화에 따른 품질특성의 영향인자로 작용함을 나타낸다.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

• Journal of Plant Biotechnology
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• v.49 no.4
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• pp.347-355
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• 2022

Jeju lava seawater's abundant minerals are known to exert antioxidant effects that remove the free radicals responsible for aging. Therefore, lava seawater reportedly possesses high commercial value as a functional food material. This study compared and analyzed the antioxidant activities of extracts from crops produced in Jeju (carrots, blueberries, and mandarins) using distilled water and lava seawater as solvents. Lava seawater extracts exhibited higher total polyphenol and flavonoid contents of blueberries and mandarins than distilled water extracts. Furthermore, the antioxidant enzymatic and 2, 2-diphenyl-1-picrylhydrazyl radical-scavenging activities of these crops were higher in lava seawater extracts than in distilled water extracts. In particular, using Vero cells, the ROS-scavenging efficacies of blueberries and mandarins were found to be higher in lava seawater extracts. Meanwhile, the antioxidant activities of carrots were higher in lava seawater extracts, despite no difference in total polyphenol and flavonoid contents. These results suggest that lava seawater exhibits favorable potential as a solvent in the functional food industry, and lava seawater-based Jeju crop extracts are potentially useful as functional food ingredients.

• Proceedings of the Korea Water Resources Association Conference
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• 2008.05a
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• pp.1092-1096
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• 2008

최근 국내에서 저해상도 위성영상을 이용한 적설 분포의 추출연구가 융설과 관련된 수문학적 연구에 이용되기 시작하였다. 한반도와 같이 넓은 지역을 대상으로 추출하는 과정에서 대기에 의한 방해가 너무 큰 영상은 구름 아래 지표면의 정보를 얻을 방법이 없어 해당 날짜의 영상을 제외 할 수밖에 없는 문제가 생긴다. 본 연구에서는 센서의 특성과 영상의 촬영 시간, 그리고 촬영 각도가 달라 서로 다른 대기의 영향을 받는 Terra MODIS 위성영상과 NOAA AVHRR 위성영상을 이용하여 각각의 적설 분포를 추출하는 방법을 비교 연구함으로써 영상을 분석하는데 있어 구름의 영향을 최소화 하고자 하였다. 2004년부터 2006년까지 겨울철의 적설이 발생한 기간을 대상으로 총 3개년의 영상을 분석한 결과를 바탕으로 두 영상으로부터 추출된 적설분포의 차이를 우리나라의 충주댐 유역을 중심으로 비교하였다. 밴드별 파장대의 반사 특성을 이용한 MODIS snow cover와 임계값을 선정하여 구하는 NOAA AVHRR는 서로 다른 적설분포를 보였다고 판단되며, 이는 해상도와 영상 합성, snow cover 추출 알고리즘의 차이 및 대기 현상의 영향 등으로 인하여 추출면적 값이 차이를 보이는 것이라 생각된다. 두 영상에 의한 추출면적의 비교분석 결과, 적설분포의 추출에 있어서 두 영상을 서로 절충하여 사용할 수 있다고 판단된다.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Elastomers and Composites
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• v.48 no.4
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• pp.288-293
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• 2013

Crosslink characteristics of maleic anhydride-grafted EPDM (MAH-g-EPDM)/zinc oxide composite were investigated by weight losses after dichloroacetic acid (DCA)/toluene cosolvent extraction at different temperatures and by measurement of crosslink densities. The chemical changes were analyzed using attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). The weight losses by extraction at high temperature ($90^{\circ}C$) were remarkably greater than those at room temperature and those by DCA/toluene cosolvent extraction were greater than those by toluene one by more than 5 times. The crosslink densities were measured after the solvent extraction, and the second crosslink densities were higher than the first ones. The first crosslink density was lower when the extraction temperature was high, and it was much lower for the toluene extraction than for the DCA/toluene cosolvent extraction. The second crosslink density of the sample extracted with DCA/toluene cosolvent was greater than that extracted with toluene. The extracted components were depending on the extraction solvents and temperatures, for example; only strong crosslinked networks were remained when extracting with DCA/toluene cosolvent at high temperature, while only uncrosslinked polymer chains were extracted when extracting with toluene at room temperature. Therefore, crosslink characteristics of the MAH-g-EPDM/zinc oxide composite can be analyzed by comparison of the extracted components according to the extraction solvents and temperatures and by measurement of successive crosslink densities.

• Food Science and Preservation
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• v.14 no.1
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• pp.73-77
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• 2007

The physiochemical properties of Rhododendron mucronulatum pollens were examined after the use of various extraction conditions. The levels of phenolic compounds and electron donating abilities (DPPH) were better after 80% (v/v) ethanol extraction than after water extraction. The content of phenolic compounds and the DPPH were high when the solvent ratio was 20X. The content of phenolic compounds was highest at $45^{\circ}C$ (347.60 mg/100 g). The DPPH was highest, at 67.93%, when extraction was performed at $25^{\circ}C$. An extraction time of 6 hr yielded the highest content of phenolic compounds (312.63 mg/100 g). The DPPH did not vary with extraction time. Both the levels of phenolic compounds and DPPH values rose when extractions were performed twice. In summary, a solvent ratio of 20X, an extraction temperature of $25-45^{\circ}C$, double extraction and an extraction time of 6 hare optimal for extraction, with maximal DPPH and phenolic content, of Jindalrae pollens.

• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.