• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1189-1196
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• 2014

This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

• Journal of Digital Contents Society
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• v.18 no.8
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• pp.1529-1535
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• 2017

Due to its unique formation and mystery phenomena, comets is a major motif that inspires various creative fields. Media art that has been developed and expanded in step with the development of modern scientific technology has expressed the unique characteristics of comets such as their structure in the art as a motif, using technologies. This study describes the process of producing "Near by", an distance-recognition interactive media art. offering the audience a chance to create a tail of a comet as they close to it. changes the color of a LED structure representing the nucleus of a comet as the audience approaches it. At the same time, a video of a comet's tail is projected. Through this interaction, the audience will renew their perception on comets and emotionally interact with the art. This work capturing not only the formative characteristics of a comet, but also its forming process as a motif. Such composite way of expressing a motif could be presented as a possibility of extending the expression of the natural phenomenon in the future media art field.

• Food Science and Preservation
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• v.23 no.5
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• pp.631-637
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• 2016

Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.

• Food Science and Preservation
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• v.22 no.1
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• pp.56-62
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• 2015

In this study, the quality characteristics of different drying methods of Aronia melanocarpa, which contains large amounts of bioactive substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with vacuum freeze drying (81.6%). The water content was reduced to the maximum level when vacuum freeze-drying was used. With regard to the color value measurement results, there were no significant differences in the $L^*$ value. Values of $a^*$ and $b^*$ were increased in vacuum freeze drying and cold air drying, but decreased in hot air drying. The hardness was increased dramatically after 36 hours of hot air drying, while with cold air drying, it increased slowly until 132 hr and increased rapidly after 132 hr. The dried yield was the highest with cold air drying (24.2%). As for the general component analysis results of Aronia melanocarpa, the moisture content was the lowest, and the crude protein and crude fat contents were the highest with vacuum freeze drying. No difference in pH value was shown among the dried Aronia melanocarpa obtained from the different drying methods, but the sugar content was the highest with vacuum freeze drying. The mineral content was the highest with cold air drying, and K, Ca, Mg, and Na were the major minerals. The free sugar content of dried Aronia melanocarpa was found to be 5.92~20.59 g/100 g, and the highest free sugar content was found with vaccum freeze drying.

• Food Science and Preservation
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• v.22 no.5
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• pp.660-665
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• 2015

This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.580-586
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• 2009

Black raspberry was fermented with or without seeds. Chemical characteristics were analyzed during wine fermentation. pH of black raspberry wine decreased in the early stage of the fermentation and thereafter increased. Total acidity increased until the 4th day of fermentation with little change afterwards. Both pH and acidity were not affected by the blending of the seeds. Sugar concentration decreased and alcohol concentration increased during the fermentation, and they were not influenced by the blending of the seeds. $L^*$, $a^*$, and $b^*$ values of black raspberry wines tended to increase until the 12th day of the fermentation and decreased or little changed thereafter. $L^*$, $a^*$, and $b^*$ values of black raspberry wines made from the fruits with seeds (BRSW) were lower than those of black raspberry wines without seeds (BRW) with no significance. Monomeric anthocyanin (MA) and polyphenol contents (PC) decreased during fermentation. MA was not significantly influenced by the blending of the seeds. PC in BRSW were higher than those in BRW with no significance. Alcohols were the major volatile components, and there were no differences between alcohol compositions in the two wines. There were also no differences in color, flavor, taste and overall acceptability in sensory characteristics. Similarity in the chemical characteristics between the BRSW and BRW suggests that development of black raspberry wine with seeds blended is possible.

• Proceedings of the KAIS Fall Conference
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• 2000.10a
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• pp.226-229
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• 2000

일반적으로 안경집은 일회적으로 사용하고 버리는 것이라 생각하는 사람이 많다. 안경집을 주로 생산하고 있는 대동사출금형과의 공동 노력으로 다기능성 안경집을 개발한 것을 소개한다. 일상적인 고정관념을 버리면 편리하고 기능성이 높은 제품을 만들 수 있다는 신념으로 개발한 결과 어린이나 젊은이들이 졸아할 문방구 겸용 안경집을 개발할 수 있었다. 완구는 소비자가 일상적으로 많이 접촉하기 때문에 곰팡이나 세균이 서식하지 않도록 항균 세라믹을 이용하여 항균처리하였다. 또한 상온에서 인체에 이로운 원적외선이 방출될 수 있도록 고안하였다. 단순한 색상의 무료함을 줄이기 위하여 어린이나 젊은이들이 좋아하는 상용화된 캐릭터를 사용하여 제품의 다양화를 꾀하였고, 4개의 조각으로 만들어 어린이들이나 젊은이들이 조립할 수 있도록 하여 흥미를 더할 수 있도록 하였다. 또한 소비자들이 선호하는 색을 알아보기 위하여 기존의 안경집을 활용하여 색상성호도 조사를 실시하였다. 젊은층은 자극적이고 화려한 색깔을 선호하는 한편 기성세대는 무난한 색깔을 선호하였다. 또한 콘택트 렌즈를 착용하는 경우에도 안경을 사용하는 경우가 많다. 이 경우 콘택트 렌즈와 안경을 따로 가지고 다녀야 하는 불편이 있다. 이에 착안하여 안경과 콘택트 렌즈를 겸용으로 사용하는 소비자를 위하여 안경과 콘택트 렌즈를 동시에 담을 수 있는 안경집을 개발(실용신안 출원번호:8928)하였다. 이 고안은 콘택트 렌즈를 안경집에 보관하기 위한 것으로 콘택트렌즈가 식염수에 잠겨 보관된 렌즈캡을 안경집내에 별도로 삽입되는 케이스에 수납하도록 구성하여 안경과 함께 콘택트 렌즈를 보관해 휴대하는 안경집 보관용 콘택트 렌즈 케이스에 관한 것으로 이것의 특징은 뚜껑이 열리고 닫히도록 구성된 안경집에 있어서 뚜껑 안쪽에 거울이 마련되고 뚜껑이 연결되는 선단부 안쪽에 끼움홈과 체결홈이 형성된 체결부를 갖는 안경집과 이것에 결합되는 체결구가 마련되어 개폐되는 커버가 형성된 케이스로 구성된다.로 금형설계 및 제작기간을 단축하고자 한다.ere demonstrated in rats after i.c.v., intraperitoneally and orally administration, respectively. The antiepileptical effects by the combination of compounds from ginseng; were compared with the iuluence of Rg1, Rb1, Rc and with the well known antiepileptical drugs such as carbamazepine, valproic acid. The base for the research is obtained by using the WAG/Rij strain (Luijtelaar, Coenen, Kuznetcova), an excellent genetic model for human generalized absence epilepsy. The improving action of gensinosides was effectively demonstrated on the model of electrical kindling of amygdala of WAG/Rij rats with genetically determined absences, and the influences of ginsenosides on the slow wave discharges have also been being investigated. The different characteristics of a kindling process exerted in the sex-different region of the amygdala and demonstrated that the level of sex steroids and content of neurosteroids in amygdaloid tissue ca

• Journal of Broadcast Engineering
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• v.17 no.1
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• pp.129-139
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• 2012

This paper introduces a recommender system that is to recommend broadcast content. Our recommender system uses user's viewing history for personalized recommendations. Broadcast contents has unique characteristics as compared with books, musics and movies. There are two types of broadcast content, a series program and an episode program. The series program is comprised of several programs that deal with the same topic or story. Meanwhile, the episode program covers a variety of topics. Each program of those has different topic in general. Therefore, our recommender system recommends TV programs to users according to the type of broadcast content. The recommendations in this system are based on user's viewing history that is used to calculate content similarity between contents. Content similarity is calculated by exploiting collaborative filtering algorithm. Our recommender system uses java sparse array structure and performs memory-based processing. And then the results of processing are stored as an index structure. Our recommender system provides recommendation items through OPEN APIs that utilize the HTTP Protocol. Finally, this paper introduces the implementation of our recommender system and our web demo.