• Korean Journal of Pharmacognosy
• /
• v.35 no.4 s.139
• /
• pp.388-392
• /
• 2004

The paeonol content in roasted Moutan Cortex was increased about three times compared to that of untreated one. The paeonol content reached at its maximum level $(454.3\;{\mu}g/mg\;ethanol\;extract)$ after roasting at $190^{\circ}C$ for 30 minutes. Roasting processing did not affect on the DPPH radical scavenging activity of Moutan extracts.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.1
• /
• pp.115-122
• /
• 2014

This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

• JSTS:Journal of Semiconductor Technology and Science
• /
• v.3 no.4
• /
• pp.167-174
• /
• 2003

This paper proposes a network processor especially optimized for content switching. With 2Gbps port capability, it integrates packet processor cluster, content-based classification engine and traffic manager on a single chip. A switch fabric architecture is also designed for scale-up of the network processor's capability over hundreds gigabit bandwidth. Applied in real network systems, the network processor shows wire-speed network address translator (NAT) and content-based switching performance.

• Membrane Journal
• /
• v.20 no.1
• /
• pp.13-20
• /
• 2010

Using poly(ethylene oxide) (PEO) as a polymer host, poly(ethylene glycol) (PEG) as a plasticizer, potassium iodide and iodine as sources of $I^-/{I_3}^-$ PEO-PEG-KI/$I_2$ polymer gel electrolytes were prepared. Based on the polymer gel electrolytes, solid-state dye-sensitized solar cell(DSSC)s were fabricated. The content of PEG in the electrolyte was changed from 0 to 85%. The electrolyte showed self-supporting form through whole range of the PEG content. As the PEG content increased, the ionic conductivity and ${I_3}^-$ diffusivity increased and the light-to electrical energy conversion efficiency increased under irradiation of 100 $mWcm^{-2}$ simulated sunlight.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.22 no.2
• /
• pp.188-198
• /
• 2021

Digital data was collected using modern three-dimensional digital technology. Current content-specific technologies were investigated through domestic and foreign cases so that three-dimensional digital technology could be applied to the utilization of various contents. First, the use of three-dimensional digital technology of architectural cultural assets has been changing from the restoration of cultural assets. Second, some of the contents produced were found to be underutilized. Third, the type of content has been changing in experience and exhibition, but the online approach was small. Fourth, digital restoration using domestic IT technology has been used as a technology to restore overseas cultural heritage. The fifth analysis of the relationship between the content types and 3D digital technologies shows the use of currently limited technologies. This study analyzed the status of digital architecture and the application of three-dimensional digital technologies to lay the foundation for the active development and utilization of content. Subsequent studies on various layers and digital technologies will be needed to revitalize digital architectural cultural assets in the future.

• International Journal of Advanced Culture Technology
• /
• v.7 no.3
• /
• pp.126-133
• /
• 2019

Recently, the development of ICT technology and the spread of smart devices have been applied to various industries using real world and augmented reality technologies. Currently, smartphone photography programs are always using fixed content. Augmented reality technology was used to capture the new concept and real-time situational picture of the young generation. Photographing technology using such augmented reality can cope with various concepts and the position and pose of the user. This paper aims to develop photography contents using augmented reality. In this paper, using augmented reality, combining past photographs with real world, and developing content that can be photographed are reviewed.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.985-990
• /
• 2009

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.

• Journal of Animal Science and Technology
• /
• v.65 no.5
• /
• pp.1081-1093
• /
• 2023

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.1013-1018
• /
• 2009

Several rheological terms were introduced to estimate the properties of cooked noodles with different starch content using tensile tests. Ring-shaped specimens were prepared by connecting both ends of the noodle strip before cooking. Hencky strain and rate, as well as true stress were applied in constant deformation tests. The elastic region on the curves of strain vs. stress was not clearly identified. Strain hardening in the subsequent plastic region was more prominent in low-starch noodles. Elongational viscosities at lower strain rates were used to differentiate noodles with different starch content, representing the dominant effect of protein content in the range of lower strain rates. In stress relaxation tests, the reciprocal of Peleg's constant $K_1$ (initial decay rate) and $K_2$ (asymptotic level) increased and decreased respectively, with an increase in starch content. This indicated that addition of starch contributed to the noodles becoming viscous liquid rather than elastic solid.

• International Journal of Advanced Culture Technology
• /
• v.8 no.3
• /
• pp.247-253
• /
• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.