• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.3
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• pp.1595-1613
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• 2017

The IR camera and laser-based IR projector provide an effective solution for real-time collection of moving targets in RGB-D videos. Different from the traditional RGB videos, the captured depth videos are not affected by the illumination variation. In this paper, we propose a novel feature extraction framework to describe human activities based on the above optical video capturing method, namely spatial-temporal texture features for 3D human activity recognition. Spatial-temporal texture feature with depth information is insensitive to illumination and occlusions, and efficient for fine-motion description. The framework of our proposed algorithm begins with video acquisition based on laser projection, video preprocessing with visual background extraction and obtains spatial-temporal key images. Then, the texture features encoded from key images are used to generate discriminative features for human activity information. The experimental results based on the different databases and practical scenarios demonstrate the effectiveness of our proposed algorithm for the large-scale data sets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.291-298
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• 2014

We investigate the effects of cryoprotectant mixtures on the quality of sand lance surimi (SLS) during storage at $-30^{\circ}C$. We monitored freeze-induced denaturation of myofibrillar protein in SLS and examined the texture profile of SLS gel. Freeze-induced denaturation was assessed by evaluating SLS $Ca^{+2}$-ATPase activity. SLS gels prepared with sorbitol or sucrose and a mixture of both as cryoprotectant. Higher concentrations of cryoprotectants resulted in significantly higher residual SLS $Ca^{+2}$-ATPase activity at the same storage time (P < 0.05). Residual $Ca^{2+}$-ATPase activity of SLS prepared with sorbitol was higher than that of sucrose when cryoprotectant concentration and storage period were same. A blend of sorbitol and sucrose resulted in a stronger cryoprptective effect of SLS myofibrillar protein than did sorbitol or sucrose alone. The presence of a phosphate compound in SOP (3% sorbitol + 0.2% phosphate compound) resulted in higher SLS $Ca^{2+}$-ATPase activity than that of did 5% sorbitol. The hardness, brittleness, and elasticity values and a folding test of the SLS gels were significantly affected by cryoprotectant concentrations and the storage time. Preference scores and acceptance for texture in a sensory evaluation of the SLS gels increased with increasing sorbitol or sucrose concentration.

• Journal of Korea Multimedia Society
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• v.17 no.7
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• pp.797-805
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• 2014

In this paper we propose a new frame rate up conversion scheme which is used to overcome the motion blur problem of liquid crystal display caused by its slow response. The conventional bilateral motion estimation method which is mainly used in the frame rate up conversion scheme has a drawback that it cannot find true motion vector if there are blocks with simple texture in the search range. To solve this problem, a texture adaptive bilateral motion estimation method that increases cost value of block with simple texture is proposed. Also a motion estimation scheme that utilizes neighboring motion vector effectively is proposed to reduce computation time required to estimate motion. Since the proposed scheme does not apply all available motion vectors within the search range, the execution time of frame rate up conversion can be reduced dramatically. Experimental results show that the interpolated frame image quality of the proposed method is improved in subjective as well as objective view point compared with that of the conventional method.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.796-804
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• 2014

This study was conducted to investigate the effect of the addition of dandelion on color, texture, and antioxidant activity in Jeolpyon. Jeolpyon was prepared with varying amounts of dandelion ranging up to 20%. They were stored for 3 days at room temperature, and the color and texture were analyzed at different time intervals. L and a values decreased with increasing dandelion concentration while b values increased with increasing dandelion concentration in Jeolpyon. From texture analysis by Rheometer, the hardness and chewiness seem to be affected dramatically by the addition of dandelion in Jeolpyon. During storage, the control Jeolpyon without dandelion displayed greater than two fold increase in hardness, chewiness and brittleness, while the Jeolpyon with added dandelion had only slight increase during storage. The addition of dandelion in Jeolpyon also increased antioxidant activities such as DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. The antioxidant activities increased linearly with increasing dandelion concentration in Jeolpyon. The increase of antioxidant activities in Jeolpyon with the addition of dandelion may be attributed to the polyphenols in dandelion since the amount of total polyphenols increased with increasing amounts of dandelion in Jeolpyon. In sensory evaluation, the panels of twenties, thirties, and forties gave high scores to Jeolpyon with dandelion containing 10% 15%, and 20%, respectively in overall evaluation.

• 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.

• The Research Journal of the Costume Culture
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• v.16 no.2
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• pp.293-304
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• 2008

The objectives of this study were to investigate the images in men's hairstyle by hair color, tone, texture, and perceiver's gender, and to examine the characteristics of hairstyle appropriate to seasons. A quasi-experimental method by questionnaire was used, and the experimental design was $4{\times}3{\times}2{\times}2$(hair color$\times$tone$\times$texture$\times$perceiver's$\times$gender) factorial design. The subjects were 372 men and women in their 20s through 50s. five factors of men's hairstyle image were derived by factor analysis: individuality, dignity, romanticism, refinement, and activity. Black hair was perceived to be high in dignity and activity. Bright tone was perceived to be high in individuality, but low in dignity. Men's wave hair was perceived to be higher in individuality than straight hair, but lower in dignity. Perceiver's gender did not give significant influence on evaluation of all image factors. In brown, neutral tone was perceived to be higher in dignity. romanticism, and activity than dark or bright tone. In black, wave hair was perceived to be more refined than straight hair. Black hair matches with winter the most, and yellow matches with spring the most. In terms of tone, dark tone matches with winter; neutral tone matches with autumn; bright tone matches with summer. The results of this study verified that hair color and texture affect men's image perception, and matching hair colors are associated with seasons.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.7
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• pp.3654-3670
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• 2019

This paper proposes an Image Texture Median Filter (ITMF) to analyze and detect Android malware on Drebin datasets. We design a model of "ITMF" combined with Image Processing of Median Filter (MF) to reflect the similarity of the malware binary file block. At the same time, using the MAEVS (Malware Activity Embedding in Vector Space) to reflect the potential dynamic activity of malware. In order to ensure the improvement of the classification accuracy, the above-mentioned features(ITMF feature and MAEVS feature)are studied to train Restricted Boltzmann Machine (RBM) and Back Propagation (BP). The experimental results show that the model has an average accuracy rate of 95.43% with few false alarms. to Android malicious code, which is significantly higher than 95.2% of without ITMF, 93.8% of shallow machine learning model SVM, 94.8% of KNN, 94.6% of ANN.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.1
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• pp.454-475
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• 2018

This paper presents a novel Android malware classification model planned to classify and categorize Android malicious code at Drebin dataset. The amount of malicious mobile application targeting Android based smartphones has increased rapidly. In this paper, Restricted Boltzmann Machine and Deep Belief Network are used to classify malware into families of Android application. A texture-fingerprint based approach is proposed to extract or detect the feature of malware content. A malware has a unique "image texture" in feature spatial relations. The method uses information on texture image extracted from malicious or benign code, which are mapped to uncompressed gray-scale according to the texture image-based approach. By studying and extracting the implicit features of the API call from a large number of training samples, we get the original dynamic activity features sets. In order to improve the accuracy of classification algorithm on the features selection, on the basis of which, it combines the implicit features of the texture image and API call in malicious code, to train Restricted Boltzmann Machine and Back Propagation. In an evaluation with different malware and benign samples, the experimental results suggest that the usability of this method---using Deep Belief Network to classify Android malware by their texture images and API calls, it detects more than 94% of the malware with few false alarms. Which is higher than shallow machine learning algorithm clearly.