• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Journal of Intelligence and Information Systems
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• v.22 no.3
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• pp.113-127
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• 2016

Among the techniques for recommendation, collaborative filtering (CF) is commonly recognized to be the most effective for implementing recommender systems. Until now, CF has been popularly studied and adopted in both academic and real-world applications. The basic idea of CF is to create recommendation results by finding correlations between users of a recommendation system. CF system compares users based on how similar they are, and recommend products to users by using other like-minded people's results of evaluation for each product. Thus, it is very important to compute evaluation similarities among users in CF because the recommendation quality depends on it. Typical CF uses user's explicit numeric ratings of items (i.e. quantitative information) when computing the similarities among users in CF. In other words, user's numeric ratings have been a sole source of user preference information in traditional CF. However, user ratings are unable to fully reflect user's actual preferences from time to time. According to several studies, users may more actively accommodate recommendation of reliable others when purchasing goods. Thus, trust relationship can be regarded as the informative source for identifying user's preference with accuracy. Under this background, we propose a new hybrid recommender system that fuses CF and social network analysis (SNA). The proposed system adopts the recommendation algorithm that additionally reflect the result analyzed by SNA. In detail, our proposed system is based on conventional memory-based CF, but it is designed to use both user's numeric ratings and trust relationship information between users when calculating user similarities. For this, our system creates and uses not only user-item rating matrix, but also user-to-user trust network. As the methods for calculating user similarity between users, we proposed two alternatives - one is algorithm calculating the degree of similarity between users by utilizing in-degree and out-degree centrality, which are the indices representing the central location in the social network. We named these approaches as 'Trust CF - All' and 'Trust CF - Conditional'. The other alternative is the algorithm reflecting a neighbor's score higher when a target user trusts the neighbor directly or indirectly. The direct or indirect trust relationship can be identified by searching trust network of users. In this study, we call this approach 'Trust CF - Search'. To validate the applicability of the proposed system, we used experimental data provided by LibRec that crawled from the entire FilmTrust website. It consists of ratings of movies and trust relationship network indicating who to trust between users. The experimental system was implemented using Microsoft Visual Basic for Applications (VBA) and UCINET 6. To examine the effectiveness of the proposed system, we compared the performance of our proposed method with one of conventional CF system. The performances of recommender system were evaluated by using average MAE (mean absolute error). The analysis results confirmed that in case of applying without conditions the in-degree centrality index of trusted network of users(i.e. Trust CF - All), the accuracy (MAE = 0.565134) was lower than conventional CF (MAE = 0.564966). And, in case of applying the in-degree centrality index only to the users with the out-degree centrality above a certain threshold value(i.e. Trust CF - Conditional), the proposed system improved the accuracy a little (MAE = 0.564909) compared to traditional CF. However, the algorithm searching based on the trusted network of users (i.e. Trust CF - Search) was found to show the best performance (MAE = 0.564846). And the result from paired samples t-test presented that Trust CF - Search outperformed conventional CF with 10% statistical significance level. Our study sheds a light on the application of user's trust relationship network information for facilitating electronic commerce by recommending proper items to users.

• Journal of Life Science
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• v.28 no.3
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• pp.314-319
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• 2018

We analyzed QTLs for alkali-related digestion by using 120 population crossed Cheongcheong and Nagdong derived from anther culture (CNDH). The DNA markers located in the QTLs gene were selected and applied to existing cultivars. As a result of the investigation of the alkali decay degree, brown rice of Cheongcheong and Nagdong was 1.9 and 1.6, respectively, and the CNDH was $3.79{\pm}2.01$, and the distribution of variance was distributed to 7.0-1.0. The milled rice of Cheongcheong and Nagdong was 5.6 and 4.1, respectively. The mean of the CNDH was $4.86{\pm}1.55$, and the distribution of variance was distributed to 7.0-2.0. Variation distribution curves showed continuous variation that was close to non-normal distribution. In the QTLs analysis, qBRA2, qBRA6, and qBRA11 were mapped in 1-2 replications of brown rice. QHRA2-1, qHRA2-2, qHRA2-3, qHRA3, and qHRA8 were mapped in the first replication. QHRA2-1, qHRA2-2, qHRA2-3 and qHRA3 were mapped in the second replicates. And mapped to qHRA5 in 4 replicates. These were found on chromosome 2, 3, 6, 8 and 11, respectively. The phenotypic variations of qBRA2, qBRA6, and qBRA11 on the chromosomes of brown and milled rice were 1-9%. The polymorphism was analyzed for 12 types of the japonica type and six types of the indica type, based on the nine markers found in the QTLs analysis of alkali digestion. Chromosome 11, RM27258, was selected to determine the segregation ratio, which shows the difference in size by the band pattern. The results of this study will be used as basic data for the development of high-quality rice cultivars.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.840-846
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• 2005

This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1717-1726
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• 2013

Fermentation characteristics and health functionalities of kimchi by inoculating kimchi lactic acid bacteria (LAB) starters were studied. We manufactured single LAB starter kimchi (Lactobacillus plantarum pnuK, Lactobacillus plantarum 3099K, Leuconostoc mesenteroides pnuK), mixed LAB starter kimchi (Lb. plantarum pnu/Leu. mesenteroides pnuK, Lb. plantarum 3099/Leu. mesenteroides pnuK) with inoculum size of $10^6$ CFU/g, as well as naturally fermented kimchi (NK), and fermented them for 6 days at $15^{\circ}C$. The pH and acidity of the early phase of fermentation were not different, but kimchi with the starters showed rapid changes in the pH and acidity from 2 days of fermentation. As the fermentation progressed, the level of total aerobic bacteria and Lactobacillus sp. increased similarly with or without Lb. plantarum (LP) inoculation. However, the level of Leuconostoc sp. was high in kimchi inoculated with Leuconostoc sp. starter. In the sensory evaluation test, kimchi with starters received higher overall acceptability scores than those of NK; mixed starter added kimchi earned the highest score. In DPPH and hydroxyl radical scavenging activity, kimchi with the starters exhibited higher activity than that of NK. In the MTT assay of HCT-116 and HT-29 human colon cancer cells, NK showed inhibition rates of 63.4 and 51.9%, but LPpnuK achieved 77.1 and 68.8%, respectively. This study showed that inoculating starters in kimchi increased in vitro antioxidant and anticancer activities, and single starter (LP) added kimchi revealed higher functionality than the kimchi with mixed starter. Kimchis with the starters effectively up-regulated the gene expressions of the pro-apoptotic gene of Bax, but down-regulated Bcl-2. They promoted expressions of p53 and p21, and suppressed expressions of inflammation-related genes, iNOS and COX-2, compared with NK. Taken together, it is expected that using starters may help manufacture kimchi with improved sensory quality and health functionality.

• Progress in Medical Physics
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• v.20 no.4
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• pp.244-252
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• 2009

The purpose of this study is to compensate for susceptibility and a ferromagnetic body artifact using CFA and TGV on MR Imaging. A total of 30 patients (15 men and 15 women, mean age: 45 years) were performed on head and neck diseases. MR Unit used a 1.5T superconducting magnet (GE medical system, High Density). This study have investigated by changing with CFA and TGV (70, 90, 110, 130, 150) searching for compensation values about susceptibility and a ferromagnetic body artifact in 60 kg standards of body weight (p<0.05). As a quality results, Image qualities were obtained at different score from CFA and TGV (70, 90, 110, 130, $150=3.23{\pm}0.35$, $4.31{\pm}0.02$ $4.23{\pm}0.21$, $5.12{\pm}0.25$, $7.13{\pm}0.72$, $8.31{\pm}0.01$, $5.21{\pm}0.15$, $6.14{\pm}0.08$, $5.23{\pm}0.72$, $5.91{\pm}0.06$, p<0.05). Absolute CNRs (TG, CNRpre, CNRpost) were acquired with (70:$-1.44{\pm}0.11$, $-2.7{\pm}0.04$, 90:$-2.18{\pm}0.42$, $-4.41{\pm}0.43$, 110:$-2.89{\pm}0.43$, $-5.23{\pm}0.02$, 130:$-2.34{\pm}0.05$, $-5.26{\pm}0.01$, 150: $-2.09{\pm}0.08$, $-3.87{\pm}0.12$, p<0.05). In conclusions, this study could be compensated for metal and flow artifacts surrounding the tissues having artifact by changing CFA and TGV.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.227-232
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• 2011

The processing techniques are need to use the non-marketable paprika fruit because paprika that is difficult crop for cultivation and produced easily non-marketable fruits, such as physiological disorder fruit, malformed fruit, and small size fruit. This study was carried out to investigate the proper active modified atmosphere packaging (MAP) condition for enhancing the storability of fresh-cut paprika fruit. The fresh-cut paprika (cv 'Score', seminis) put into $7cm{\times}0.7cm$ size and packed them in 20 g bags. The active MAP and vacuum treated paprika fruits were packaged with LLDPE/Nylon, EVOH, Tie film, and injected partial pressures of $CO_2$ and $O_2$, and $N_2$ in the packages immediately after sealing to treat active MAP. The ratio of $CO_2$, $O_2$, and $N_2$ of active MAP conditions were 0 : 20 : 80 (air), 5 : 5 : 90, 30 : 10 : 60, 10 : 70 : 20 and vacuum treatment did not contain any gas. The passive packaging treated paprika packaged with $40{\mu}m$ ceramic film. After 7 days of storage at $9^{\circ}C$, the fresh weight decreased less than 2% in all treatments, and showed lower in 5 : 5 : 90 ($CO_2:O_2:N_2$) active-MAP treatment and higher in vacuum treatment than other treatments. The $CO_2$ and $O_2$ concentration in packages did not change remarkably in active-MA treatments except 30 : 10 : 60 active-MAP treatment that showed sharply decreased $O_2$, concentration and increased $CO_2$ concentration at $1^{st}$ day of storage at $9^{\circ}C$. The ethylene concentration in package was the highest in 30 : 10 : 60 active-MAP treatment and the lowest in the passive MAP treatment that packaged with gas permeable film during $9^{\circ}C$ storage for 7 days. The 30 : 10 : 60 active-MAP treatments were not proper condition to storage fresh-cut paprika. The visual quality was maintained higher in 0 : 20 : 80 (air), 5 : 5 : 90, and 10 : 70 : 20 active MAP treatments and passive MAP treatment than others and the firmness, off-odor, and electrolyte leakage was investigated at 7th day of storage at $9^{\circ}C$. The 5 : 5 : 90 and 10 : 70 : 20 active-MAP treatment showed higher firmness and lower off-odor than other treatments after $7^{th}$ day of storage at $9^{\circ}C$. In addition, the electrolyte leakage was reduced less than 20% at 0 : 20 : 80 (air), 5 : 5 : 90, 10 : 70 : 20, and passive MA treatments. Therefore, 10 : 70 : 20 ($CO_2:O_2:N_2$) and 0 : 20 : 80 (air) might be recommended for proper active MAP conditions.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.62-71
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• 2010

The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was $32^{\circ}Brix$, $28^{\circ}Brix$, and $26^{\circ}Brix$ in each of the control group, LD204, and LD162 on day 0, but slightly increased to $40^{\circ}Brix$, $32^{\circ}Brix$, and $30^{\circ}Brix$ on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.

• Journal of Embryo Transfer
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• v.16 no.3
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• pp.193-201
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• 2001

This study was designed to examine the factors affecting in fertilization and development of embryos in vitro, and to examine whether zone drilling by laser irradiation can improve the hatching rate of IVF embryos from DNA marker-proved Hanwoo. DNA markers related to marbling score were identified using DNA fingerprinting with Ml3 probe and restriction enzyme Hae III. Oocytes were aspirated from immature ovarian follicles using a combined method of rectal ovarian-palpation and transvaginal ultrasound-guidance(6.5MHz) under local anesthesia. The aspirated oocytes were washed twice with fresh D-PBS containing 5% FBS and were rewashed 4 to 5 times with TCM-199 containing 5% FBS. A morphological grade of I to IV was assigned to each oocyte. Data were analyzed using the GLM procedure of SAS. Sperm separation methods did not have any significant effect on cleavage or developmental abilities of IVF embryos. Significantly(P<0.05) higher cleavage rate was observed in embryos from GI(60.0%, 3/5), GII(69.2%, 18/26) and GIII(62.1%, 59/95) compared to embryos from GIV oocytes(36.2%, 25/69). And the developmental rate to blastocyst stage was higher(P<0.05) in embryos from GI(33.3%, 1/3) and GII oocytes(38.9%, 7/18) than those from GIII(16.9%,10/59) and GIV oocytes(4.0%, 1/25). There was no significant difference in development of IVF embryos to blastocyst by media for in vitro culture. Proportion of hatched blastocyst was significantly(P<0.05) higher in embryos received zona drilling by laser than those of non-drilled.