• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.206-212
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.178-187
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• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• Electronics and Telecommunications Trends
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• v.33 no.1
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• pp.111-122
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• 2018

In this review, several new technologies considered when providing an open service environment in a mobile communication network are described. Recently, 3GPP developed some standards related to IoT services for opening a service platform in an SCS environment based on the OSA concept in a 3GPP LTE system. Similarly, the development of a new framework is underway to allow a plurality of services to commonly use an API environment in which a service provider or client accesses a 5G mobile communication system. Extending the existing LTE SCEF concept, the standardization of the northbound API is applied in the 5G CAPIF environment. Therefore, it is possible to construct a framework that facilitates access from outside, and takes advantage of the common management of various open service environments. An open service platform environment is expected to play an important role in transforming a network with simple connectivity services into a variety of new service markets, or into a service environment that can create added value.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.04a
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• pp.9-12
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• 2017

FreeType is a rasterizer which is commonly used in different operating systems like Linux, android etc. Although FreeType is open source but it is not easy to add/remove modules and services etc. for developers. This paper proposes a new module for FreeType named as FreeType Outlet adapter (FOA). It enables to add/remove modules, services, functionality etc. inside FreeType. It acts as the bridge to add functions from outside FreeType to the inner core of FreeType. New font formats like METAFONT, animated fonts and customized fonts which currently are not supported by FreeType can be added with this FOA module.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.367-371
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• 2000

In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Etha-nol was produced maximally when 10% dandelion and 5% nuruk were added in cooked rice and fermented by S. cerevisiae at $25^{\circ}C$ for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentra-tions(1%, 5%, 10%) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1% dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.605-612
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• 2013

The purpose of this study was to investigate the quality characteristics of maejakgwa prepared with Ligularia fischeri powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of maejakgwa dough significantly decreased in response to the addition of all levels of Ligularia fischeri powder. Spread factor values and water contents increased significantly with increasing amounts of Ligularia fischeri powder. In addition, the Hunter color L, a and b values decreased significantly with increasing amounts of Ligularia fischeri powder. Furthermore, hardness was increased significantly as the level of Ligularia fischeri powder increased. DPPH free radical scavenging activity increased significantly as the content of Ligularia fischeri powder increased (p<0.05). Finally, the results of the sensory properties indicated that maejakgwa containing 3% Ligularia fischeri powder had the highest scores. These results suggest that Ligularia fischeri powder can be applied to maejakgwa in order to achieve high quality and functionality.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.421-427
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• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2005.04a
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• pp.153-156
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• 2005

In this paper, a framework for implementing UFIS (Unified Fuzzy rule-based knowledge Inference System) is presented. First, fuzzy clustering and fuzzy rules deal with the presence of the knowledge in DB (DataBase) and its value is presented with a value between 0 and 1. Second, RDB (Relational DB) and SQL queries provide more flexible functionality fur knowledge management than the conventional non-fuzzy knowledge management systems. Therefore, the obtained fuzzy rules offer the user additional information to be added to the query with the purpose of guiding the search and improving the retrieval in knowledge base and/ or rule base. The framework can be used as DM (Data Mining) and ES (Expert Systems) development and easily integrated with conventional KMS (Knowledge Management Systems) and ES.

• IE interfaces
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• v.16 no.spc
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• pp.45-48
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• 2003

Entity-relationship modeling for designing relational database is a very complicated thinking process that requires extensive knowledge and experiences. It is very likely that designers make mistakes in this process. In order to minimize the mistakes, a systematic method to guide the thinking process is needed. In this research, an entity-relationship modeling system is developed, which resolves the whole process of information modeling, data modeling, and functional dependency relationship analysis into small and simple decision-making steps. Therefore, it can reduce the possibility of making decision errors and improve the efficiency of the modeling process. It's functionality and efficiency is verified through some modeling examples. It is expected that the modeling system can be commercialized, if some functions are added, such as detection, warning, and correction of decision errors, and educational help.