• Title/Summary/Keyword: Korean Products

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PRODUCTS OF T-FUZZY FINITE STATE MACHINES

  • Kim, Jae-Gyeom;Cho, Sung-Jin
    • Proceedings of the Korean Institute of Intelligent Systems Conference
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    • 1998.06a
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    • pp.80-82
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    • 1998

  • we introduce the concept of coverings, direct products, cascade products and wreath products of T-fuzzy finite state machines and investigate their algebraic structures.

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Isoflavonoids of Belamcanda chinensis (II)

  • Eu, Gang-Hae;Woo, Won-Sick;Chung, Ha-Sook;Woo, Eun-Hee
    • Korean Journal of Pharmacognosy
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    • v.22 no.1
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    • pp.13-17
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    • 1991

  • Dimethyltectorigenin, irisflorentin, muningin and iristectorigenins A and B were isolated from the rhizomes of Belamcanda chinensis.

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Products of TL-Finite State Machines

  • Cho, Sung-Jin
    • Journal of the Korean Institute of Intelligent Systems
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    • v.11 no.2
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    • pp.173-177
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    • 2001

  • We introduce cascade products, wreath products, sums and joins of TL-finite state machines and investigate their algebraic structures. Also we study the relations with other products of TL-finite state machines.

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Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

  • Seong, Pil Nam;Cho, Soo Hyun;Park, Kuyng Mi;Kang, Geun Ho;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van
    • Food Science of Animal Resources
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    • v.35 no.2
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    • pp.179-188
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    • 2015

  • Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

  • https://doi.org/10.5851/kosfa.2015.35.2.179 인용 PDF KSCI KPUBS HTML