• The KIPS Transactions:PartD
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• v.8D no.1
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• pp.62-70
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• 2001

Correct descriptions for software component functions become a strong requirement in developing critical software especially on the area of real-time applications. In this paper, we introduce both formalization of software design using patterns and verification methods in order for the components to increase their understandability. In particular, the paper investigates into a means of formal description techniques based on VDM++ for the software components, and provides adequacy proof steps for a given functional descriptions.

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1332-1336
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• 2003

An experimental method is presented to maximize the replication quality of UV-molded micro-optical components. It is important to maximize the replication quality, because one can obtain the replicated micro-optical components with desired properties by accurate control of the shape. In the present study, a simple technique to avoid micro-air bubbles was first suggested. The effects of the UV-curing dose and the compression pressure on the replication quality of UV-molded structure were examined experimentally. Finally, as a practical application of the process design method, microlens arrays with diameters between 8 ${\mu}m$ and 96 ${\mu}m$ were fabricated by the present method, and the replication quality and the optical properties of the replicated microlens were measured and analyzed.

• Journal of Dairy Science and Biotechnology
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• v.28 no.2
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• pp.19-24
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• 2010

Milk components and their derivatives are a rich source of bioactive substances and play a central role in the development of functional foods. Many scientific evidences have shown that milk proteins have a biological health-promoting functionality. However, in recent times, dairy calcium and growth factors derived from milk have been misunderstood to cause diseases such as osteoporosis or cancer. This review focuses on the importance of milk-derived growth factors and some minor active components and briefly considers the emerging trends of personalized nutrition in future dairy research and development.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.340-341
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• 2006

High functional micro devices are demanded in a variety of fields. For realising such demands, development of high-precision micro-components installed in the devices are needed. To achieve high-precision in the mold processing of micro-components, the development of mold materials, i.e., the development of WC-Co hardmetal with higher hardness and fracture strength is essential, together with the developments of processing technology of high precision mold and mold-forming technology of high precision micro-components, etc. The role of development of the finer submicro-grained hardmetal in a NEDO national project aiming the integrated development of these all technologies and some results are mainly explained.

• Journal of Multimedia Information System
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• v.8 no.4
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• pp.295-300
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• 2021

Recent advances in Internet-of-Things and wearable computing have established computationally sufficient infrastructure to remove the barriers of physical locations. The recent COVID-19 pandemic has accelerated the use of remote collaboration, work-from-home, teleconferencing, online education, digital twin, and metaverse enriched with various configurations of augmented reality, virtual reality, mixed reality, and extended reality. Beyond specialized niche wearable applications in the medical and entertainment domains, we aim to identify the underlying characteristics of smartglass-enabled killer applications for everyday use. In this paper, we analyze intermediary roles in remote collaboration consisting of authoritative supervisors, synergetic collaborators, and speculative explorers. We also propose technical components for smartglass-assisted interactive remote collaboration composed of personal tracking, teleconference, and interaction components. More specifically, the application tasks of each intermediary role and objectives of three functional components are defined and elaborated.

• Journal of the Korea Safety Management & Science
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• v.16 no.1
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• pp.79-88
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• 2014

The rapid growth of complexity and scale can be witnessed in the design and development of modern systems. As such, the severity of damages in the occasional accidents has attracted great deal of attention lately. Although a variety of methods have so far been studied to overcome or reduce the disastrous results of hazards, the issues seem still persistent and even complicated due to the situation mentioned above. The concept of functional safety has been regarded as one approach to handling the matters by shifting up to the functions level from the consideration of each physical component itself. The outcomes of those efforts would be the international standards on functional safety such as IEC 61508 and its relatives including IEC 62278, EN 50128, ISO26262, and so on. In this paper, a method of how hazards can be analyzed to be coped with those standards has been studied. In the method proposed, the systems modeling language (SysML) is playing a key role to model and analyze the hazards from the viewpoint of functional safety. The approach taken has been applied in the analysis of the hazards in railroad systems. In spite of focusing on the individual components hazards, the method based on functional safety has analyzed them collectively with the added effect of identifying the cause originated from the interface between the functions.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.3
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• pp.99-106
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• 2024

Functional foods, introduced in the early 1980s, offer health benefits beyond basic nutrition and are increasingly demanded due to growing consumer awareness of diet-health relationships. This review explores insect-based functional foods, highlighting their nutritional benefits, health implications, and applications. Edible insects, such as crickets, mealworms, and locusts, are rich in protein, healthy fats, vitamins, and minerals, making them a promising solution for food security and sustainability. Insect-based foods contribute to weight management, cardiovascular health, anti-inflammatory properties, gut health, and potential anti-cancer benefits. Despite most insects being low in calcium and potassium, they are high in phosphorus and, to a lesser extent, magnesium. Active components like royal jelly, bee pollen, and extracts from Tenebrio molitor and Periplaneta americana L. have shown potential in osteoporosis prevention by improving bone density and reducing bone resorption. Silk sericin-based functional foods also exhibit preventive and therapeutic effects against bone loss. However, challenges such as regulatory barriers, food safety concerns, consumer acceptance, potential allergenicity, and the need for standardization and quality control must be addressed. This review underscores the potential of insect-based functional foods in enhancing health and well-being, particularly for osteoporosis prevention, and highlights the need for further research and regulatory harmonization to facilitate their adoption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1668-1674
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• 2011

We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.188-196
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• 2006

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.