• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.210-216
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• 2011

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.262-273
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• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• Phonetics and Speech Sciences
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• v.4 no.2
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• pp.135-143
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• 2012

Discourse is regarded as an important component of communication assessment, but studies about the discourse characteristics of the elderly are scant. The purpose of this study was to confirm the effects of aging, gender, and educational level on discourse in elderly people with normal cognitive function. Forty normal elderly and forty young people participated in this study. A picture description task (Boston Cookie-Theft picture) was used to examine discourse function. The description task was analyzed for both productivity (total number of sentences, total number of syllables, and syllables per sentence) and semantics (CIU ratio). The results were as follows: 1) Only CIU ratio differed significantly according to age. 2) In the total number of syllables and syllables per sentence, females demonstrate a higher number than males. 3) The CIU ratio differed significantly according to educational level. These results suggest that impairment of communicative function is an aspect of cognitive impairment that can be related to aging. Also, discourse performance in the elderly is associated with their gender and educational level.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.71-76
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• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• Proceedings of the Korean Society of Computer Information Conference
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• 2017.07a
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• pp.39-40
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• 2017

본 논문에서는 서버의 비동기 입출력(이하 I/O) 모델을 통해 더 많은 접속과 성능을 위한 패턴과 클라이언트 브라우저의 HTML 템플렛팅과 반응성 UI들의 메모리 관리 패턴을 제안한다. 본 연구는 다이어트 현황을 기록하는 저널(Journal) 서비스를 제공하는 웹 어플리케이션이다. 노드.js (Node.js)의 소켓.io (Socket.io)를 통한 비동기 push 패턴을 사용한 효율적인 I/O 성능, html5의 로컬 저장소 (Local Storage), tcp/ip 헤더의 쿠키 (Cookie), 상태를 저장하는 웹 토큰 (Json Web Token)을 통한 무상태 서버 구조로 구성되어 있다. 이로 인하여 서버 확장성 및 동시 처리, 빠른 질의 성능, 기본 네트워크 패킷 보안을 구축한다. 과한 CPU 처리를 요하는 일 중 템플릿팅은 클라이언트 브라우저에게 분담하도록 하고 효율적인 DOM 접근과 메모리 관리를 위한 싱글턴 패턴을 적극 활용하여 빠르고 즉각적인 반응성을 가진 웹 어플리케이션을 운용한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.653-662
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• 1991

aThe terms of hard and soft as applied to wheats are descriptions of the texture of the kernel. A hard wheat kernel required greater force to cause it to disintegrate than those a soft wheat kernel. Factors than can affect the measurement of hardness outnumber those that affect hardness itself. Kernel texture is the most important single characteristic that affects the functionality of a common wheat. It affect the way in which must be tempered for milling ; the yield and the particle size, and density of flour particles ; and the end use properties in milling, breadmaking, production of soft wheat products, and noodle-making. Papers are reviewed from various sources not only hardness but flour functionality.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.558-565
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• 2017

This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter's color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.

• IE interfaces
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• v.16 no.1
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• pp.54-62
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• 2003

With the ubiquitous use of the Internet in daily business activities, most of modern firms are keenly interested in customer's behaviors on the Internet. That is because a wide variety of information about customer's intention about the target web site can be revealed from IP address, reference address, cookie files, duration time, all of which are expressing customer's behaviors on the Internet. In this sense, this paper aims to accomplish an objective of analyzing a set of exemplar web log files extracted from a specific P2P site, anti identifying information about customer segmentation strategies. Major web mining technique we adopted includes a machine learning like C5.0.