• Culinary science and hospitality research
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• v.18 no.3
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• pp.163-179
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• 2012

This study was prepared to develop American sauce with different amounts of salt through high pressure extraction and examined difference in its mechanical and sensory characteristics. Furthermore, it aimed to provide practical materials for the mass production of American sauce and other crustacean sauce products and to contribute to the development of products with superior quality and functionality by standardizing traditional cooking techniques in the food service industry. In American sauce, salt content did not have a significant effect on water content and ash content but had a significant effect on color, pH and salinity. Na and K contents increased with increasing salt content. In addition, Mg and P contents were highest in J4 containing 0.4% of salt, but they did not show any regular tendency according to salt content. For total free amino acids, 29 kinds were detected in J0 and J1, 30 in J2, 31 in J3, and 33 in J4. Detection was highest in J3 containing 0.3% of salt, and the content level was highest particularly for arginine among essential amino acids, for glutamic acid, alanine, serine, ${\beta}$-alanine and ${\alpha}$-aminoadipic acid among flavor enhancing amino acids, and for ${\gamma}$-Aminoisobutyric acid among other amino acids. We measured lipid peroxidation in American sauce using lipid extracted from a mouse brain and confirmed that the amount of antioxidant substances extracted was largest in J0 containing no salt. The results of measuring lipid peroxidation and DPPH showed that the antioxidant effect was high when salt was not contained. In the results of the sensory test, overall quality was highest in J3 containing 0.3% of salt, showing that the addition of salt affects the evaluation of overall quality. Summing up the presents of this study as presented above, we cannot expect an effect of antioxidant functionality; however, according to the results of the mechanical quality evaluation and the sensory test, American sauce containing 0.3% of salt is considered the optimal product in terms of quality. Using these results as practical materials for the mass production of crustacean sauce products, we expect to standardize traditional cooking techniques in the food service industry and to develop products with high quality and functionality.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• Convergence Security Journal
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• v.4 no.3
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• pp.57-82
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• 2004

The confluence of computers, communications, and databases is quickly creating a distributed database where many applications require real-time access to temporally consistent sensor data. We have developed an object-oriented real-time database system called BeeHive to provide a significant improvement in performance and functionality over conventional non-real-time database and object management systems. In this paper, the performance of two data-deadline cognizant scheduling policies EDDF and EDF-DC and the baseline EDF policy with/without admission control are evaluated through extensive experiments on BeeHive. The ranges where data-deadline cognizant scheduling policies are effective and where admission control plays a role are identified.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.44 no.12
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• pp.18-24
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• 2007

As VLSI technology scales to nano-meter order, relatively increasing global wire-delay has added complexity to system design. Global wire-delay could be reduced by inserting pipeline-elements onto wire but it should be coupled with LIP(Latency Intensive Protocol) to have correct system timing. This combination however, drops the throughput although it ensures system functionality. In this paper, we propose a computation method useful for minimizing throughput deterioration when pipeline-elements are inserted to reduce global wire-delay. We apply this method while placing blocks in the floorplanning stage. When the necessary for this computation is reflected on the floorplanning cost function, the throughput increases by 16.97% on the average when compared with the floorplanning that uses the conventional heuristic throughput-evaluation-method.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.3
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• pp.1260-1281
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• 2015

As the number of services available on the Web increases, it is vital to be able to identify which services can be trusted. Since there can be an extremely large number of potential services that offer similar functionality, it is challenging to select the right ones. Service requestors have to decide which services closelysatisfy their needs, and theymust worry about the reliability of the service provider. Although an individual service can be trusted, a composed service is not guaranteed to be trustworthy. In this paper, we present a trust model that supports service discovery and composition based on trustworthiness. We define a method to evaluate trust in order to discover trustworthy services. We also provide a method to perform trust estimation for dynamic service composition, and we present results of two experiments. The proposed model allows for service requestors to obtain the most trustworthy services possible. Our mechanism uses direct and indirect user experience to discover the trustworthiness of the services and service providers. Moreover, composing services based on quantitative trust measurements will allow for consumers to acquire a highly reliable service that meet their quality and functional requirements.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.13 no.6
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• pp.43-53
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• 2014

Supporting handover functionality in V2I communication environments is important to provide higher quality service to users on the road. Wireless Access in Vehicular Environments(WAVE) standards define some features that devices can communicate with each other more efficiently in vehicular environments but they do not include handover function for providing effective V2I services. In this paper, we introduce a handover scheme in WAVE system and show the performance result of proposed scheme.

• Journal of Fashion Business
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• v.18 no.6
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• pp.116-136
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• 2014

The purpose of this study was to select patterns for slim fit pants, for the following main research, to develop new pants patterns that are suitable and preferable for men in their 20s. We compared and analyzed the patterns of which are currently in the market. We compared 10 different slim pants pattern drafting and analyzed their differences. Then, we examined their appearances and functionalities thru a male model test fitting 10 different samples of the pants. The conclusions of the research results were as follows. We listed the patterns in the following order based on the numbers of items each pattern has, which are statistically considerable for the evaluation to the optimum satisfactory level among the total of 35 testing categories: J > B=I > F=H > A > C=G > D > E. In the functionality test of the pants, we found that it was too tight around the waist and abdomen area with Pattern D, where-as it was too loose around the waist with Pattern C:,-, yet, both of the patterns indicated that it is a good fit in over-all. Therefore, we chose Pattern E, D, C, and G as the existing pants patterns that could be used for further research and for educational purposes to develop a slim pants pattern for men in their 20s.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• Korean Journal of Applied Biomechanics
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• v.20 no.1
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• pp.75-81
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• 2010

Knee osteoarthritis is one of the most prevalent arthritis that weakens the muscles. This study focused on evaluating muscular functionality of knee osteoarthritis subjects. Muscular strengths of muscles around knee and hip joints of middle-aged female subjects aged over 40 suffering from knee osteoarthritis were evaluated by isokinetic dynanometer. Also, relation between the observed muscle imbalance in knee and hip joints and visual analogue scale was investigated. Subjects performed 8-weeks exercise on weakened muscles - particularly on knee extensors and hip abductors - and had their isokinetic muscular functionalities analyzed again. After the 8-weeks exercise, subjects' thigh circumferences were increased, accompanied with muscular strength improvements and decrease in visual analogue scale. Hence we emphasize the importance of exercise for muscular strength enhancement of knee extensors and hip abductors, in rehabilitation programs for knee osteoarthritis.