• Food Science and Preservation
• /
• v.12 no.5
• /
• pp.442-448
• /
• 2005

To develop efficient drying method, one of important process in manufacturing of Saengsik, uncooked food, the change of physicochemical characteristics and functional component contents of cereals dried by various drying methods was investigated. The proximate composition and dietary fiber content of rice, brown rice, glutinous rice and barley showed little changes during hot-air drying (50$\circC$, 55$\circC$, 60$\circC$) and freeze-drying. Yellowness(b) value of hot-air dried products was higher than one of freeze-dried products. The content of niacin was 0.77 mg% in milled rice, 1.84 mg% in brown rice, 0.68 mg% in glutinous rice, 1.00 mg% in barely dried by hot-air at 60$\circC$ and was lower than those of other samples. $\beta$-glucan content in barely was not changed by hot-air drying and freeze-drying method. In conclusion, hot-air drying would be recommended for barley having $\beta$-glucan, a kind of functional components and freeze-drying should be used for raw materials having heat-labile components such as niacin.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.117-121
• /
• 2009

Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing. However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore, it was considered that the components contained in WSC might be different from those in SC and we compared their contents of various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents were significantly higher in WSC than in SC. In addition, the carbohydrate and vitamin $K_1$ contents of WSC tended to be higher than those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showed that the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Based on their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.245-252
• /
• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• Korean Journal of Medicinal Crop Science
• /
• v.21 no.4
• /
• pp.282-288
• /
• 2013

Gastrodia elata Blume is a achlorophyllous orchid plant that has been used in traditional medicine to treat many human illnesses, such as vertigo, hemiplegia, and epilepsy. It contains three major pharmacological substances; gastrodin, ergothioneine, and vanillyl alcohol. Here we investigated the quantitative changes in those functional components by cultivation conditions and harvest times. The content of ergothioneine was different with cultivation areas, while gastrodin accumulated the higher levels than vanillyl alcohol regardless of cultivation areas. The smaller tubers contained the higher concentrations of gastrodin and the lower concentrations of ergothioneine than did the larger tubers. The cultivation under sun shade screen increased the concentrations of both gastrodin and vanillyl alcohol but decreased the levels of ergothioneine. We also determined the contents of functional substances depending on the harvest times. The concentration of gastrodin was higher in October than in April, while the level of ergothioneine was higher in April than in October. Interestingly, the use of sexually propagated seed tubers produced 1.9 times higher levels of gastrodin compared to vegetatively propagated seed tubers. In this study, we found that three major functional substances in G. elata tubers altered depending on various cultivation practices, which might be important to increase the economic values of G. elata tubers.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.29 no.4A
• /
• pp.399-414
• /
• 2004

In this paper, an evolution of software reliability engineering in a large-scale software project is summarized. The considered software consists of many components, called functional blocks in software of switching system. These functional blocks are served as the unit of coding and test, and the software is continuously updated by adding new functional blocks. We are mainly concerned with the analysis of the effects of these software components in software reliability and reliability evolution. We analyze the static characteristics of the software related to software reliability using collected failure data during system test. We also discussed a pattern which represents a local and global growth of the software reliability as version evolves. To find the pattern of system software, we apply the S-shaped model to a collection of failure data sets of each evolutionary version and the Goel-Okumoto(G-O) model to a grouped overall failure data set. We expect this pattern analysis will be helpful to plan and manage necessary human/resources fur a new similar software project which is developed under the same developing circumstances by estimating the total software failures with respect to its size and time.

• Journal of the Korean Society of Food Culture
• /
• v.38 no.6
• /
• pp.456-464
• /
• 2023

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The γ-oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely γ-oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

• Proceedings of the Korea Association of Crystal Growth Conference
• /
• 1999.12a
• /
• pp.93-99
• /
• 1999

It is definite trend that the functional devices are to be integrated by miniaturizing of individual components. Bulk crystals turn into wafer form, while thin film of the functional materials is being fabricated for single and multi-layer devices. In addition, single crystals with multi-function performance would be desirable for further miniaturization. crystal growers have the responsibility for synthesis single crystals work to meet ever increasing requirement of future devices.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.10 no.3
• /
• pp.579-588
• /
• 2009

Enterprises and governments currently utilize COTS (Commercial off-the-Shelf) based information systems which are a kind of component based systems. Especially, COTS are widely utilized as components of information security systems and information systems. This paper suggests an appropriate adaptation level and a cost effective priority to replace security functional components in security environment. To make a cost effective decision on adapting security functional components, this paper develops a hierarchical model of information security technologies and analyzes findings through multiple decision-making criteria.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2009.10a
• /
• pp.1466-1468
• /
• 2009

The preparation method of copper nanopowder by dry process for conductive ink was investigated. Inert gas condensation method was used to synthesize copper nanopowder. The produced powders was spherical and sized 10~100nm flowing the conditions. The results showed that input voltage and evaporation rate is critical variables for nano-sized copper powder.

• Journal of the Korean Magnetic Resonance Society
• /
• v.20 no.4
• /
• pp.121-128
• /
• 2016

Bean sprouts are often cultivated in the circumstances prevailing in the improper using of germicide and growth enhancer. The influence of ingestion those bean sprouts are unknown. The components of the bean sprouts are needed to evaluate for food safety. The extracts of the control, 0.5 g/L germicide, 1 g/L germicide, 12.5 mL/L growth enhancer and 25 mL/L growth enhancer were used to compare the components in the experiment. Nuclear Magnetic Resonance spectroscopy (NMR) was used to analyze the extracts. Statistical analysis of metabolomics showed significant changes between the control and head and the stem of the bean sprouts. Significant changes in metabolites were identified with the bean sprouts cultivated with germicide and growth enhancer by applying qualitative and quantitative analysis. Similar changes in the area of the bean sprouts were observed after treated to germicide and growth enhancer. Although treating germicide and growth enhancer showed no particular harmful metabolites changes to human, it made significant changes in the morphological and the metabolites of the bean sprouts. These changes indicate that the germicide and growth enhancer has substantially potential to influence the growth of the bean sprouts.