• Food Science of Animal Resources
• /
• v.35 no.6
• /
• pp.841-846
• /
• 2015

This study was investigated to determine the effect of microbial transglutaminase (MTG) with or without red bean protein isolate (RBPI) on the porcine myofibrillar protein (MP) gel functionality at different pH values (pH 5.75-6.5). Cooking yield (CY, %), gel strength (GS, gf), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) were determined to measure gel characteristics. Since no differences were observed the interaction between 1% RBPI and pH, data were pooled. CY increased with the addition of 1% RBPI, while it was not affected by pH values. GS increased with increased pH and increased when 1% RBPI was added, regardless of pH. There were distinctive endothermic protein peaks, at 56.55 and 75.02℃ at pH 5.75, and 56.47 and 72.43℃ at pH 6.5 in DSC results, which revealed decreased temperature of the first peak with the addition of 1% RBPI and increased pH. In SEM, a more compact structure with fewer voids was shown with the addition of 1% RBPI and increased pH from 5.75 to 6.5. In addition, the three-dimensional structure was highly dense and hard at pH 6.5 when RBPI was added. These results indicated that the addition of 1% RBPI at pH 6.5 in MTG-mediated MP represent the optimum condition to attain maximum gel-formation and protein gel functionality.

• Journal of Information Processing Systems
• /
• v.13 no.2
• /
• pp.348-359
• /
• 2017

Nowadays most vehicles are equipped with a variety of electronic devices to improve user convenience as well as its performance itself. In order to efficiently interconnect these devices with each other, Controller Area Network (CAN) is commonly used. However, the CAN requires reconfiguration of the entire network when a new device, which is capable of supporting both of transmission and reception of data, is added to the existing network. In addition, since CAN is based on the collision avoidance using address priority, it is difficult that a new node is assigned high priority and eventually it results in transmission delay of the entire network. Therefore, in this paper we propose a new system component, called CAN coordinator, and design a new CAN framework capable of supporting plug and play functionality. Through experiments, we also prove that the proposed framework can improve real-time ability based on plug and play functionality.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.370-375
• /
• 2011

The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

• Journal of the Korea Institute of Building Construction
• /
• v.5 no.2 s.16
• /
• pp.107-113
• /
• 2005

This study analyzes remaining repair rate and applied repair rate with the presentation of profit model for the purpose of pursuing maximization of added value through remodeling of apartment house. Objects of remodeling and item applying the whole replacement of functionality evaluation items include exterior of building (3 items maintaining the current conditions, 8 items requiring the whole replacement), water supply/sanitary/gas/ventilation facilities (6 items maintaining the current conditions, 6 items requiring the whole replacement, electric/fire fighting/elevator facilities (8 items maintaining the current conditions, 20 items requiring the whole replacement) and heating/water heater facilities (2 items requiring the whole replacement).

• KIEE International Transaction on Electrical Machinery and Energy Conversion Systems
• /
• v.5B no.4
• /
• pp.392-398
• /
• 2005

This paper presents technologies that have strategic importance in future motor drives. The underlying strategic issue for motor drives is maintaining cost while increasing certain dimensions of functionality. The dimensions of functionality which should increase include reliability and added value features such as providing continuous energy optimization, providing sensing of the driven system suitable for application specific diagnostic purposes, and providing continuously optimal thermal utilization of the capability of the drive. This paper will address each of these issues and discuss the technology status for each case, with a focus on research needed to fully deliver the needed functionality.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.119-128
• /
• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.

• Plant Resources
• /
• v.8 no.3
• /
• pp.230-234
• /
• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• Microbiology and Biotechnology Letters
• /
• v.30 no.4
• /
• pp.410-414
• /
• 2002

In order to develop a Korean traditional rice wine which by acasia flower added alcohol fermentation was investigated by addition of 5%, 10'h, 15% nuruk and 10% acasia into the wine mash. The maximum amount of ethanol (16.4%) was obtained when 10% acasia flower and 15% nuruk were added in cooked rice for the fermentation by Saccharomyces cerevisiae at $25^{\circ}C$ for 20 days. The overall acceptability and physiological functionalities of the rice wine prepared by addition of different concentration (5-50%) of acasia flower into mash were investigated and compared. The A-15 rice wine which was brewed by addition of 15% acasia flower into mash showed the best acceptability. Its angiotensin-converting enzyme inhibitory activity and tyrosinase inhibitory activity were 80.3% and 94.2%, respectively. The electron-donating ability (23.4%) and nitrite scavenging activity (21.5%) were also higher than those of traditional rice wine.

• The Research Journal of the Costume Culture
• /
• v.18 no.3
• /
• pp.488-498
• /
• 2010

This study was intended to develop a multi-purpose, multi-functional design for safety vest to enhance the safety and user's availability. With a limited scope to LED-applied safety vest, this study contemplates on the problems of safety vest on the market and directions for design development with a view to develop its prototype. This is a significant study because it has been conducted concerning a prototype, a cut above the study method of constructing a basic theory. For study method, theoretic considerations on LED and safety vest are followed by case study for LED-applied safety vest currently on the market to draw out problems. Then, solutions for problems with LED safety vest will be found, while planning for a design direction in consideration of safety, functionality and beauty. Scope of study was limited to cases of LED safety vests currently on sale online and offline, excluding cases of common-form luminosity such as HB luminous vest without LED. Accordingly, results of study will help develop the prototype for LED safety vest with an increase of the wearer's safety, and be used as a basic data for developing high-value-added fashion prodcts to meet his aesthetic sense and functionality. This study has limitations. Restricted scope for LED-applied safety vest should be extended to an outdoor wear in follow-up research for the foundation of higher value added.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.860-865
• /
• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.