• Journal of Information Processing Systems
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• v.16 no.4
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• pp.809-819
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• 2020

Gender prediction accuracy increases as convolutional neural network (CNN) architecture evolves. This paper compares voting and ensemble schemes to utilize the already trained five CNN models to further improve gender prediction accuracy. The majority voting usually requires odd-numbered models while the proposed softmax-based voting can utilize any number of models to improve accuracy. The ensemble of CNN models combined with one more fully-connected layer requires further tuning or training of the models combined. With experiments, it is observed that the voting or ensemble of CNN models leads to further improvement of gender prediction accuracy and that especially softmax-based voters always show better gender prediction accuracy than majority voters. Also, compared with softmax-based voters, ensemble models show a slightly better or similar accuracy with added training of the combined CNN models. Softmax-based voting can be a fast and efficient way to get better accuracy without further training since the selection of the top accuracy models among available CNN pre-trained models usually leads to similar accuracy to that of the corresponding ensemble models.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.402-417
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• 2006

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes in food functionality or individual phytochemicals that occur during the cooking or processing of foods, in order to increase the intake of these bioactive compounds, because many of the unit-operating procedures involved in cooking or food processing may result in physicochemical changes of food constituents. This study reviews the changes of selected phytochemicals, i.e. flavonoids, organosulfur compounds and carotenoids, or food functionality by major cooking or processing procedures such as heating, fermentation, and pH changes. In general, heating has a negative effect on food functionality, although in some cases, mild heating increases bioactive phytochemical contents. Some phytochemicals, including anthocyanins and catechins, are stabilized in lower pH conditions. The structures of phytochemicals, including isoflavones and catechins, are changed by fermentation. The loss of bioactive compounds may be decreased by recently developed cooking or processing methods such as microwave cooking or use of high hydrostatic pressure. However, the effects of cooking and processing procedures on food functionality and phytochemicals are so diverse and dependent on test conditions that further research efforts are needed to form accurate conclusions on the effects of cooking and processing of foods.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.5
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• pp.34-42
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• 2011

A fiber processing method, which might be an alternative for conventional refining process, was introduced. The method consists of repetitive, gentle, mechanical impacts on fibers, followed by fiber uncurling process. This method was very effective for OCC and BCTMP for increasing WRVs (water retention value) while keeping fiber lengths from shortening. For OCC and BCTMP, gentle mechanical impacts on fibers using Hobart mixer increased breaking lengths and tear strengths simultaneously at fast drainage level, and straightening fibers using kady mill increased those strength properties further. For SwBKP and HwBKP, only mechanical impacts using the Hobart mixer were effective on increasing tensile and tear strength at fast drainage, but there were no further increase by kady mill treatment. The strength increases of BCTMP by this alternative fiber processing method were exceptionally high. An extensive engineering development should be followed to actualize this fiber processing mechanism in an energy-effect way.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Asia pacific journal of information systems
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• v.2 no.2
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• pp.3-14
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• 1992

Information processing culture is presented as an integrative concept for representing the cultural aspects of organizational information processing, and its effects on organizational information processing effectiveness are investigated. Based upon a review of literature on organizational culture, the dimensions of information processing culture are drawn and validated empirically. It is found that information processing culture consists of two dimensions, information value perception and information processing rituals, the latter being further consisting of the volume of formal information processing, the structural support for information processing, and the degree of formalization for information recording and transmission. It is also found that information value perception has a strong effect on organizational information processing effectiveness. The implications of the findings are discussed.

• Journal of Distribution Science
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• v.12 no.10
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• pp.99-108
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• 2014

Purpose - The goals of this study are the following. First, this study focused on customer satisfaction of in-flight service. Specifically, in-flight duty free items were considered because of their potential value related with the differentiated strategy of airline companies. Second, this study analyzed feasible strategies that would fence off the aversive attitudes of consumers toward innovation regarding in-flight duty free items. Third, this study strived to discover implicit routes related with the reactions of of consumers to innovation. Fourth, the construal level theory was applied to the context of in-flight service. Psychological distance is expected to promote acceptance of innovation for duty free items. Research design, data, and methodology - This study consisted of three experiments. All data were collected through the participation of university students. First, the experiment employed a 2×2 between-subject design. The first independent variable was temporal distance (long vs. short of navigation time). The second independent variable was innovativeness (innovative duty free items vs. typical items). Further, experiment 2 involved a 2×2 between-subject design. The first independent variable was social distance (typical vs. atypical stewardess image). The second was innovativeness that was based on a pattern similar to that of the prior experiment. The third experiment involved a 2×2×2 design. The first and second independent variables were temporal distance and item innovation, respectively, based on the method of experiment 1. The third independent variable was cognitive depletion (depletion vs. control condition). Results - Experiment 1 demonstrated that the innovation of duty free items would need to consider the journey time of the airline. Specifically, innovative items were preferred in case of a long journey; typical items, however, were liked in a short journey. Further, experiment 2 demonstrated that, in spite of a short journey, innovative items would be preferred if an atypical stewardess was serving. An atypical stewardess was linked with social distance, and the psychological effects would activate a creative and flexible mindset that would fit with innovative duty free items. The final experiment was accomplished for the examination of cognitive processing of psychological distance on innovation-acceptance. Specifically, if the effects were related with systematic processing, then cognitive effort would be needed. In contrast, if they were related with heuristic processing, then such efforts would not be required. The same pattern appeared under both cognitive depletion and control condition; therefore, the effects of psychological distance were implied to be heuristic processing. Conclusions - Managers need to consider the navigation time, stewardess concepts, and depletion of consumers as important factors for innovative strategy regarding in-flight service. Longer journeys are more successful for innovative trials. Further, a more atypical stewardess image is more successful for atypical service. Long navigation and unfamiliar stewardesses may activate creative and flexible thinking. Further, cognitive depletion of consumers is not a dominant factor of psychological distance effects, because the effects are not related with systematic processing, but with heuristic processing.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.116-125
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• 2001

This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.173.2-173.2
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• 2016

A two-step oxidation method was applied on Al6061 to debate the growth mechanism of plasma electrolytic oxidation (PEO) coating. The specimens were first oxidized in the primary electrolyte solution {$Na_3PO_4$ (8g/l), NaOH (2g/l), consequently, the specimens were transferred into a different electrolyte {$K_2ZrF_6$ (8g/l), NaOH (2g/l), $Na_2SiF_6$ (0.5g/l)} for further oxidation. The processes was conducted for various processing times. It was found the second step electrolyte component were reached to inner layers, in contrast to the primary step components which were thrustle to the outer layer. The presence of the secondary component in the inner layers were significantly varied with processing time which suggest the change in growth properties with processing time. further more the inside growth of the secondary component confirmed the increasing trend in the downward growth of the coating layer. The corrosion and hardness properties of the coatings were found highly improved with change in growth features with increasing the processing time.

• Journal of Ginseng Research
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• v.36 no.4
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• pp.442-448
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• 2012

Somatic embryogenesis is one of good examples of the basic research for plant embryo development as well as an important technique for plant biotechnology such as medicinally important plants. Single embryos develop into normal plantlets with shoots and roots. Therefore, direct single embryogenesis derived from single cells is highly important for normal plant regeneration. Here we demonstrate that the cyclic secondary somatic embryogenesis in Panax ginseng Meyer is a permanent source of embryogenic material that can be used for genetic manipulations. Secondary somatic embryos were originated directly from the primary somatic embryos on hormone-free Murashige and Skoog medium, and proliferated further in a cyclic manner. EM medium (one third of modified MS medium [MS medium containing half amount of NH4NO3 and KNO3] with 2% to 3% sucrose) favored further development of proliferated secondary somatic embryos into plantlets with root system. The plantlets developed into plants with well-developed taproots in half-strength Schenk and Hildebrandt basal medium supplemented with 0.5% activated charcoal.

• Animal Bioscience
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• v.34 no.4
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• pp.724-733
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• 2021

Objective: The objectives of this study were to investigate the direct antioxidative effect of 90 Kda heat shock protein (Hsp90) obtained from duck muscle. Methods: The interaction of Hsp90 with phospholipids and oxidized phospholipids was studied with surface plasmon resonance (SPR), and their further oxidation in the presence of Hsp90 was evaluated with thiobarbituric acid reactive substances (TBARS) assay. The scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) was measured, and the electron paramagnetic resonance (EPR) spectroscopy in combination with 5-tert-Butoxycarbonyl-5-methyl-1-pyrroline-N-oxide and 2-phenyl-4,4,5,5,-tetramethylimidazoline-1-oxyl-3-oxide (PTIO) was utilized to determine the abilities of Hsp90 in scavenging hydroxyl and PTIO radicals. Results: SPR showed Hsp90 could bind with both phospholipids and oxidized phospholipids, and prevent their further oxidation by the TBARS assay. The DPPH and ABTS scavenging activity increased with Hsp90 concentration, and could reach 27% and 20% respectively at the protein concentration of 50 μM. The EPR spectra demonstrated Hsp90 could directly scavenge ·OH and PTIO· radicals. Conclusion: This suggests that Hsp90, a natural antioxidant in meat, may play an important role in cellular defense against oxidative stress, and may have potential use in meat products.