• 한국자원식물학회지
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• 제20권6호
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• pp.558-562
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• 2007

The high-performance liquid chromatography(HPLC) method for the determination of trans-resveratrol in 34 germplasms and processing methods of peanut seeds has been modified. Peanut germplasms contained trans-resveratrol contents of $0.14{\sim}4.96{\mu}g/g$, but findings for the testa color were not significant. However, two germplasms, 'KIGAN' and 'CS1', contained more trans-resveratrol contents than the other germplasms. The contents of their were $2.26{\mu}g/g\;and\;4.96{\mu}g/g$. The tested processing methods caused no significant changes in trans-resveratrol contents. The contents of fresh, boiled, and roasted peanuts were 0.36, 0.32, and $0.40{\mu}g/g$, respectively in cv. Palkwang, and 0.22, 0.22, and $0.26{\mu}g/g$, respectively, in cv. Jakwang. Differences were not significant among fresh, boiled, and roasted peanuts. The grains of 'Palkwang' and 'Jakwang' contained trans-resveratrol contents of $0.34{\mu}g/g\;and\;0.24{\mu}g/g$, and testa contained $1.12{\mu}g/g\;and\;1.00{\mu}g/g$, respectively. However, when comparing absolute quantity, the trans-resveratrol contents appears to be approximately $3{\sim}4$ times higher in the testa than in the grain of the peanut, although the total contents were not different because the ratio of testa was low in peanut seeds.

• 한국약용작물학회지
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• 제18권2호
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• pp.98-104
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• 2010

Eleuthero(Eleutherococcus senticosus Maxim.) cortex is well known as a herb medicine for tonic. This study was performed to improve the quality of dried E. senticosus cortex. Investigation of quality factor and contents of efficient compounds under different steaming times and drying methods were performed to determine the proper processing and drying conditions of Eleuthero cortex harvested on March in annual stems. The proper steaming time for peeling bark to make high quality Eleuthero cortex took less than 20 mins. Eleutheroside B and E contents among drying methods were significantly different at 5% level DMRT. The $50^{\circ}C$ heat drying was the most advisable condition for drying, when drying and keeping contents of effective compounds.

• 한국콘텐츠학회논문지
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• 제5권5호
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• pp.10-16
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• 2005

정보를 생산하고 공유, 관리하는 방법이 디지털 방식으로 변경되고, 각종 문서의 정보들이 전자화된 문서로 변환되면서 활용도가 크게 높아졌을 뿐만 아니라 그 양도 증가함으로써, 모든 형태의 디지털 콘텐츠에 대한 효율적인 관리시스템을 필요로 하게 되었다. 콘텐츠관리시스템은 일관된 콘텐츠 저장 방법 및 관리 정책의 부재로 종합적인 콘텐츠 관리 및 콘텐츠 처리 지연과 콘텐츠의 질적인 저하를 가져오는 문제점이 있다. 본 논문에서는 멀티미디어 데이터를 효율적으로 처리하고 유비쿼터스 지식관리를 위한 ECM(Efficient Contents Management) 시스템을 제안하였다.

• 한국약용작물학회지
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• 제18권2호
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• pp.118-125
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• 2010

This study was carried out to determine changes in general chemical composition, free sugars, physicochemical properties of extract, and ginsenoside contents depending upon processing methods. Ginseng roots harvested from the same field were employed for the processing into white ginseng (WG), taegeuk ginseng (TG), red ginseng A (RGA, steamed one time), and red ginseng B (RGB, steamed three times). The fat content decreased by increasing duration of treatment and number of steaming treatment. On the other hand, there was no significant variation in contents of ash and carbohydrate depending on processing methods. Contents of sucrose and maltose was higher in Taegeuk and red ginseng than those of white ginseng. Steamed ginseng root (taegeuk and red ginseng root) showed higher amount of water extractable solid than the unsteamed white ginseng, but the variation of crude saponin content was not distinctive depending on processing methods. The contents of total ginsenosides increased by the order of white, taegeuk, red A, and red B root. In summary, chemical composition and total ginsenoside content were different according to part of root and processing methods, thus implies the importance of quality control as well as pharmacological activity of ginseng root.

• International Journal of Contents
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• 제8권2호
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• pp.1-6
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• 2012

Recently, content-based music information retrieval (MIR) systems for mobile devices have attracted great interest. However, music retrieval systems are greatly affected by background noise when music is recorded in noisy environments. Therefore, we evaluated various pre-processing methods using the Philips method to determine the one that performs most robust music retrieval in such environments. We found that dynamic noise reduction (DNR) is the best pre-processing method for a music retrieval system in noisy environments.

• Food Science and Biotechnology
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• 제17권2호
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• pp.373-378
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• 2008

Contents of phytochemicals in citron (Citrus junos Sieb. ex Tanaka) seeds and their effects on antioxidant activities were investigated. Methanol extract of defatted citron seeds contained the highest amounts of total polyphenols followed by 70% ethanol and water extracts. Neohesperidin was the most predominant citrus flavanones in these extracts. The highest amounts of limonoids were found in methanol extract, and this extract was the most efficient in scavenging both DPPH and ABTS radicals. All 3 extracts also exhibited good antioxidant activities against attack of linoleate free radicals on $\beta$-carotene. When methanol extract was sequentially fractionated into ether, ethyl acetate, n-butanol, and water fractions, butanol fraction contained the highest amounts of polyphenols otherwise most of limonoids were concentrated in ethyl acetate fraction. A positive relationship between radical scavenging activities and total polyphenol contents in fractions was observed while antioxidant activity on $\beta$-carotene seemed more related with contents of limonoids and other hydrophobic polyphenols.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2016년도 추계학술대회
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• pp.302-304
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• 2016

본 논문에서는 생활 스포츠 콘텐츠 기반의 프로파일 처리 알고리즘에 대하여 제안한다. 제안한 알고리즘은 맞춤형 생활 스포츠 콘텐츠를 추천을 위해 필요한 연구이며, 추천의 신뢰성을 높이기 위해 선행되어야 할 연구이다. 그래서 제안한 알고리즘은 추천 시 고려되는 동적 정보를 포함하는 동적 프로파일을 처리하고, 추천 분류에 따라 변화되는 가중치 값을 처리할 수 있는 동적 프로파일 알고리즘을 제안하였다. 제안한 프로파일 처리 알고리즘은 콘텐츠 추천의 만족도 향상을 기대한다.

• 대한한의학회지
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• 제20권1호
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• pp.84-90
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• 1999

In order to analyze the changes in the contents of Rehmanniae Radix during processing, the constituents of Rehmanniae Radix Preparata, such as catalpol, 5-HMF and the carbohydrates, were analyzed, The results were: 1. The catalpoI contents of Rehmanniae Radix Preparata remarkably decreased during the 1-4th steps in the processing, and the concentrations of 5-9th Rehmanniae Radix Preparatas were very low. 2. The contents of 5-HMF increased gradually with each additional processing. and the increasing rate in oven-dried Rehmanniae Radix Preparata was greater by about 2-folds than that of sun-dried. 3. Rehmanniae Radix contained a lot of sugars. such as rhamnose, raffinose and stachyose. In the course of the process for sun-dried or oven-dried Rehmanniae Radix Preparata., rhamnose disappeared during the 1-2nd step, but raffinose and stachyose stayed the same. 4. The level of fructose, developed at the first processing step, stayed the same during each additional processing for sun-dried Rehmanniae Radix Preparata. But, the level gradually decreased after the 6th processing step for oven-dried Rehmanniae Radix Preparata.

• 한국식품조리과학회지
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• 제32권6호
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 한국식품조리과학회지
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• 제33권2호
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.