• 동아시아식생활학회지
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• 제20권6호
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• 한국통신학회논문지
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• 제41권1호
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• pp.101-103
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• 2016

HTTP 쿠키(cookie)를 활용하여, 웹 사이트의 인증서 검증이 실패하였을 때 해당 사이트의 공개키를 확인하는 방법을 제시한다. 제안 방식은 속임수에 의해 가짜 사이트로 접속하도록 유도하는 피슁(phishing) 공격에 대해 효과적인 방어 수단이 된다. 제안 방식은 간단한 사용자 인증정보의 입력 처리와 쿠키의 암호화 및 검증 과정의 구현을 요구하나, 정상 동작 상황에서 브라우저 및 웹 사이트 운용 서버 어느 쪽에도 성능상의 추가 부담을 거의 지우지 않는다.

• 한국멀티미디어학회논문지
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• 제7권7호
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• pp.934-943
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• 2004

본 논문에서는 웹에서 사용되는 쿠키를 안전하게 사용할 수 있도록 쿠키보호를 위해 쿠키 보호키 관리 시스템을 두고 사용자별로 다른 쿠키 보호키를 유지하게 함으로써, 쿠키 사용에 따른 사용자 정보의 무결성, 비밀성, 사용자 인증 서비스를 제공한다. 또한 웹 기술을 이용할 경우 노출된 URL을 이용해 내부 문서의 위치를 추측하고 접근하는 것을 방지하기 위해 URL을 노출시키지 않는 방법을 제시하였다. 본 시스템은 기업의 인트라넷에 적용함으로써 공격자에게 쉽게 정보 노출이 발생하는 취약한 쿠키의 안전함을 제공하고 내부사용자에 대한 내부문서 유출 문제를 최소화할 수 있을 것이다.

• 한국식품과학회지
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• 제40권2호
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• pp.234-237
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• 2008

밀가루에 흑미가루를 첨가하여 제조한 sugar-snap 쿠키의 품질특성을 조사하였다. Sugar-snap 쿠키의 반죽의 pH는 흑미 가루의 첨가량이 증가함에 따라 감소하였다. 쿠키의 직경과 퍼짐성은 흑미 가루의 첨가량이 증가함에 따라 증가하였고 두께와 파괴강도는 감소하였다. L, a, 및 b값 역시 흑미 가루 첨가량이 증가함에 따라서 다소 감소하는 경향을 나타내었다. Sugar-snap 쿠키의 종합적 기호도는 강력분의 경우는 흑미가루 20% 첨가 시, 중력분은 25% 첨가 시, 박력분은 20% 첨가 시에 가장 좋은 것으로 평가되었다.

• Journal of Information Technology Applications and Management
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• 제27권1호
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• pp.187-198
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• 2020

With the development of technology and the creation of an entertainment environment for leisure, various marketing strategies are being used in the film industry. Among them, the use of the credit cookie of ending credits was very effective in producing the series. The ending credit is the time it takes to show the names of the people who made the movie, which is meaningless to the audience. There is a cost to produce a ending credit but It wasn't made because no revenue was generated. The credit cookie was inserted into this ending credit area, which brought new pleasure to the audience. Most of them were epilogue images showing the story behind the movie, NG images showing the NG situation during film production, and In videos mentioned in the movie but not shown in the movie itself. As various ideas about credit cookie were connected with marketing, a series movie and a spin-off foretelling the derivative works after the screening work were produced and have a new meaning. As a result, the time of ending credits, which had no commercial value, became the methodology of the most powerful promotional strategy. Looking at the difference between live-action film and animation in producing such credit cookie, unlike live-action films that edit the remaining parts after shooting, the NG video of the animation has a lot of time and money to produce. So, it hasn't try very well, and it seems to have been actively produced when moving from 2D animation to 3D animation. This is because 3D animation, which has already been modeled, can create new NG scenes by simply adding animating based on the layout of the created scene. Since it is possible to produce an episode movie at a low cost and time, and to use the scenes of the movie after the production, it will be necessary to strategically produce credit cookie for promotion in animation.

• 가정과삶의질연구
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• 제26권6호
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• pp.193-207
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• 2008

This study analyzed the impact of the well-being trends and the attributes of the choice of the walnut-cookie on the consumer's purchasing intention. The results of this study would enhance newly revised product so that brand and product marketing strategy would be strengthened. This study also would contribute for the consumer related management through systematic and exploring research regarding consumers' expectation of products' values and trends. Specific results are as followings. Well-being oriented trends had various meanings such as "Commercial Well-being", "Eco-friendly Well-being", "Physical Well-being", and " Favors for leisure". Consumer's attributes of choice for the walnut-cookie were "Branding", "The Value of Traditional Food", "Environmental Position", and "The Function of Products". And the "Popularity", "Nutrition". and the "Service" were most preferred factors to be chosen. The multiple regression analysis was tried to test the impact of demographics, well-being trend, and the attributes of choice for walnut-cookie influence on the consumer's purchasing intention. The statistically significant factors were age, job, and leisure oriented consumer style of consumer's characteristics as well as corporation's brand strategy on a basis of marketing aspects. The younger groups, leisure pursing groups, and student groups showed the higher level of purchasing intention for the walnut-cookie compared to other groups.

• 대한전자공학회논문지TE
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• 제42권2호
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• pp.29-36
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• 2005

DHTML 편집기를 이용하는 블로그 사이트에서 사용자 인증을 하기 위한 방법 중 가장 많이 쓰이는 방법이 쿠키와 세션 그리고 데이터베이스를 이용하는 방법이다 물론 좀더 세밀하고 기술적인 인증도 있지만, 보편적으로는 위의 세 가지 방법이 주로 이용된다. 그러나 이러한 인증방법들에게는 보안상 심각한 문제점을 안고 있다. 따라서 본 논문에서는 DHTML 편집기를 이용하는 블로그 사이트에서 사용자 인증 방법으로 주로 사용되는 쿠키와 세션 및 데이터베이스의 이용에 있어 새로운 인증방법을 제안하였다. 제안한 방법은 해커들에 의한 쿠키정보의 분석 및 정보변경이 불가능함을 확인하였다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• 한국조리학회지
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• 제5권2호
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• pp.133-146
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• 1999

Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good qualify of green tea in case of producing cookie on a commercial scale.

• 한국식품조리과학회지
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• 제19권3호
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• pp.328-338
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• 2003

The purpose of his study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables\ulcorner) The preference of some Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at\ulcorner) such as Yugwa, Gangjeong, Han-gwa, Hobak-yeot, Ddangkong-yeot-gangjeong and Ssal-yeot-gangjeong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.