• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.51-52
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• 2014

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.299-300
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• 2014

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.193-194
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• 2014

This paper provides the market opportunity analysis process and technology providing matching process based on the efficient quantitative analysis of a large amount of papers and network analysis. In the future, it is required to analyze and complement the quantitative analysis result by commercialization experts and to build emerging issue database.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.124-127
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• 2014

The effect of feed moisture contents (30%, 40%, and 50%) and screw speed (200 rpm, 250 rpm, and 300 rpm) on the corn fiber gum (CFG) yield and soluble arabinoxylans (SAX) content of destarched corn fiber was investigated. The CFG yields and SAX contents of extruded, destarched corn fiber were higher than that of destarched corn fiber. In extruded, destarched corn fiber, increased screw speed and decreased feed moisture contents resulted in a higher SAX contents. The maximum yields of CFG obtained from extruded, destarched corn fiber were $79.1{\pm}19.0g/kg$ (30% feed moisture content) and $82.3{\pm}11.30g/kg$ (300 rpm screw speed). The highest SAX content was also observed at a screw speed of 300 rpm. The results of the present study show that water extraction and extrusion combined have the potential to increase CFG and SAX yields from corn fiber.

• Journal of Digital Contents Society
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• v.17 no.6
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• pp.555-563
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• 2016

Science and technology contents (research papers, patents, reports) are the most common reference material for researchers involved in research and development in the fields of science and technology. Based on various search elements (title, abstract, keyword, year of publication, name of journal, name of author, publisher, etc.), many services are available for users to search science and technology contents and bibliographic information owned by libraries. Authority data on organization name can be useful as an element for author identification and as an element to search for results produced by specific organizations. However, organization name is not taken into account by current search services for domestic academic information and bibliographic records. This study analyzes organization name data contained in the metadata of science and technology contents, which are the basis of the establishment of authority data, and proposes a method and system based on string containment and exact string matching.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.64-67
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• 2005

Commercial kimchi and sauerkraut were analyzed for their D- and L-lactic acid contents. Ranges of D- and L-lactic acid contents in commercial kimchi were 17-57 (38.51 mean) and 25-87 (64.47 mean) mM, respectively. Ratio of D-lactic acid on L-lactic acid (D/L) was 0.50-0.80 (0.60 mean). Ranges of D- and L-lactic acid contents in commercial sauerkraut were 68.96-103.62 (88.97 mean) and 74.46-82.26 (78.91 mean) mM, respectively, with D/L of 0.90-1.26 (1.13 mean). Results reveal kimchi and sauerkraut contained a significant amount of D-lactic acid, with sauerkraut showing a higher content than kimchi, while L-lactic acid contents were not significantly different.

• Korean Journal of Environmental Agriculture
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• v.35 no.1
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• pp.62-71
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• 2016

BACKGROUND: Soybeans are the rich sources of isoflavones. To date, the changes of isoflavone contents in various black soybeans cheonggukjang during fermentation by Bacillus subtilis CSY191 has not been investigated.METHODS AND RESULTS: This study investigated the changes of total phenolic and isoflavone contents and antioxidant effects during cheonggukjang fermentation made with four black soybean (BS) cultivars including Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong with a potential probiotic Bacillus subtilis CSY191. The total phenolic contents, isoflavone-malonylglycoside and -aglycone contents, and antioxidant activity were increased in cheonggukjang at 48 h fermentation, while the content of isoflavone-glycosides was decreased during cheonggukjang fermentation. In particular, the Cheongja#3 soybean fermented at 37℃ for 48 h displayed the highest antioxidant activities, compared to those of the other BS cultivars tested. Also, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 17.28 mg/g, 283.7 g/g, 39.9 g/g, and 13.2 g/g at the end of Cheongja#3 soybean fermentation.CONCLUSION: The results from this study suggested that the enhanced antioxidant activity of cheonggukjang of BS might be related to increased levels of total phenolic, isoflavon-aglycone, and malonyl-glycoside contents achieved during fermentation. Furthermore, fermented Cheongja#3 soybean showed the highest levels of enhanced antioxidant activities than the other BS cultivars.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.155-156
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• 2014

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.189-190
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• 2014

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.213-214
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• 2014