• Proceedings of the KOSOMBE Conference
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• v.1992 no.11
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• pp.26-28
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• 1992

Texture analysis, one of the mage processing techniques, using statistical characteristics is applied to the ultrasound images, which are then classified into each types through neural network. This is a method to be used to diagnose ultrasound images automatically and objectively. First tone kinds of texture analysis techniques proposed already are used to classify ultrasound images and compared in terms of classification rate, and then a new technique if proposed which is invariant to multiplicative gain changes and image resolution.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.49-49
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• 2004

Beef jerky is a traditional salted or soysauce-added and dried Korea meat product. Jerky is made from loins which is thin sliced, curing salt(soysauce-added), smoked and dried. The purpose of this study was to investigate the effects curing salt soy sam and/or smoking. A lexicon for describing the texture and flavor of beef jerky were developed. The intensity of a vatiety of texture, flavor, and mouth feel properties was characterized for beef jerky. A highly trained descriptive sensory panel identified, defined and referenced 17 attributes for beef jerky. (omitted)

• Food Science and Biotechnology
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• v.15 no.3
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• Journal of the Semiconductor & Display Technology
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• v.8 no.2
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• pp.23-29
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• 2009

To increase the data capacity of one-dimensional symbology, 2D barcodes have been proposed a decade ago. In this paper, a new 2D barcode detection algorithm based on Local Binary Pattern is presented. To locate 2D barcode symbols, a texture analysis scheme based on the Local Binary Pattern is adopted, and a gray-scale projection with sub-pixel operation is utilized to separate the symbol precisely from the input image. Finally, the segmented symbol is normalized using the inverse perspective transformation for the decoding process. The proposed method ensures high performances under various lighting/printing conditions and strong perspective deformations. Experiments show that our method is very robust and efficient in detecting the symbol area for the various types of 2D barcodes.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.823-828
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• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

• Proceedings of the Materials Research Society of Korea Conference
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• 1999.11a
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• pp.111-111
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• 1999

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.spc1
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• pp.277-283
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• 2004

• Proceedings of the Materials Research Society of Korea Conference
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• 1999.05a
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• pp.121-121
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• 1999