• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.402-405
• /
• 2004

• KOREAN POULTRY JOURNAL
• /
• v.45 no.3
• /
• pp.88-90
• /
• 2013

세계 최고의 7성급 명품 호텔 두바이 버즈알아랍 수석총괄주방장으로 활약했던 한국인 요리사가 있다. 에드워드 권(본명 권영민) 셰프는 내로라하는 세계 유명 셰프들 가운데 요리실력 만큼은 최고로 인정받아 스타 셰프로 부상했다. 몇 년 전 해외활동을 접고 귀국해 각종 방송 개인 사업으로 바쁜 와중 (주)체리부로 전속모델로 활약하며 명품 닭고기를 홍보하는 그. 진공저온요리라고 일컫는 수비드(Sous Vide) 조리법을 사용하면서 기름기 없는 닭가슴살을 부드럽게 요리해 고객들이 입맛을 사로잡을 수 있다고 말한다. 월간양계 People Inside 코너를 통해 만난 그와의 인터뷰 내용을 정리했다.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2012.04a
• /
• pp.355-358
• /
• 2012

Although quality metrics for 2D video quality assessment have been proposed, the quality models on stereoscopic video have not been widely studied. In this paper, a new objective video quality metric for s tereoscopic video is proposed. The proposed algorithm consider three factors to evaluate stereoscopic video quality: blocking artifact, blurring artifact, and the difference between left and right view of stereoscopic vide o. The results show that the proposed algorithm has a higher correlation with DMOS than the others.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.21 no.5
• /
• pp.1132-1140
• /
• 1996

In video coding systems, an effective rate control method is one of the most improtant issues for the good video quality. This paper presents an adaptive rate control scheme based on the buffer fullness, quantization, and buffer utilization for very low bit rate communication lines, such as 16kbit/s, 24bit/s, and so on. The strategy is implemented on H.263, whichis a vide coding algorithm for narrow band telecommunication channels up to 64kbit/s recommended by ITU-T SG15, to show the effectiveness. The simulation result shows that the suggested rate control scheme has better SNR performance and buffer utilization of source coder than those of linear and non-linear[9] buffer control strategies.

• Journal of the Korean Society of Costume
• /
• v.34
• /
• pp.5-17
• /
• 1997

The porpose of this study was to know what kinds of clothes the elderly women preferred to wear according to their ages and body type and to pro-vide basic data for clothing design of the elderly women. Anthropometric analysis and questionnaire study wear done on 230 elderly women over sixty years, For analysis of the data One-way ANOVA and Chi-square were employed. The results of this study were as fol-lows: 1) The elderly women have a prefer-ance fore 'Front openning style' and 'Two-opiece style' which are easy to wear and prefer skirts to pants. 2) Their preference for clothes is de-pendent on their age rather than their body type. 3) The age is the decisive factor on blouse collar design neckline style sleeve ending skirt length location of zippe and waist band style when the select the clothes. 4) The body type is the decisive fa-ctor on jacket style skirt length and waist band style.

• Journal of the Korean Society of Costume
• /
• v.34
• /
• pp.19-36
• /
• 1997

through Sid View Silhouette The purpose of this study was to pro-vide basic information for elderly women's clothing construction and to develop dress forms that can reflect the charac-teristics of their bodies. The subjects were 251 elderly women aged from 60 to 81. Data were collected from 34 photographic measurements of each subject and analyzed by factor analysis cluster analysis analysis of variance. The results were as follows: 1. A decrease in height the bustline drops as age increase. From a lateral view point most of the subjects have straight posture with protruding ab-domens but the somatotype gradually bends bends forward with age. 2) Five factors were extracted from photometric measurement which explain 81.0% of variance. 3 Through cluster analysis using 5 fac-tor scores four types were categorized. Type I was turning over somatotype Type II was swayback somatotype Type III was straight somatotype Type IV was bending somatotype according to its po-sition to the relative plumb liner and their side view contour.

• Journal of the Korean Society of Costume
• /
• v.37
• /
• pp.103-118
• /
• 1998

The purpose of this study is to describe the central argument of postmodern theory ; pro-vide a central concept about postmodernism for fashion ; identify the signficance of open fashion in the 20th century. Postmodern is used to refer to a body of social theory, a style of aesthetic expression, and to various social practics and economic conditions. In this paper, postmodern theory is interpreted as an anti-aesthetics propesed by Derrida, Lyotard, Baudrillard, and Foster. The key principles and consepts of postmodern the-ory reflect and restate assumptions of nihilism influenced by the works of Nietzsche, being synonymous with the phrase philosophy of difference. The death of art, the end of progress, the will to the sublime, and the principle of pure difference support postmodern ideas, which could be the framework to interprete fashion phenomenon in postmodern condition.

• 축산식품과학과 산업
• /
• v.9 no.2
• /
• pp.36-45
• /
• 2020

• Communications of the Korean Mathematical Society
• /
• v.37 no.3
• /
• pp.939-955
• /
• 2022

In this paper, we study a first-order non-linear singularly perturbed Volterra integro-differential equation (SPVIDE). We discretize the problem by a uniform difference scheme on a Bakhvalov-Shishkin mesh. The scheme is constructed by the method of integral identities with exponential basis functions and integral terms are handled with interpolating quadrature rules with remainder terms. An effective quasi-linearization technique is employed for the algorithm. We establish the error estimates and demonstrate that the scheme on Bakhvalov-Shishkin mesh is O(N^-1) uniformly convergent, where N is the mesh parameter. The numerical results on a couple of examples are also provided to confirm the theoretical analysis.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.126-132
• /
• 2013

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.