• Applied Biological Chemistry
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• 제38권5호
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• 제20권6호
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• pp.603-608
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• 1991

To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extraction temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.927-929
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• 2015

With rapid progress in digital technology, demand for multi-media imaging devices is increasing. But noise occurs due to various reasons during the process of acquiring, transmitting or processing the image data. Filters used to remove salt and pepper noise include CWMF and AWMF. In areas where the noise density is high, the removal of noise is undermined. This paper suggests an algorithm that preserves the edge while removing noise using spatial weighted.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 한국정보통신학회 2016년도 춘계학술대회
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• pp.676-678
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• 2016

Noise occurs in the process of obtaining, transmission, and processing in image processing systems and these noises lower the resolution of image and cause visual errors. Currently, a representative filter to remove salt and pepper noise is SMF(standard median filter) but it is inadequate in preserving edge as the noise field expands. Therefore, for salt and pepper noise enviroment, the study suggested and algorithm that are places with original pixel when the central pixel is non-noise and process by applying weighted value on areas with less local mask pixel changes when there is noise.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 한국정보통신학회 2016년도 춘계학술대회
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• pp.397-400
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• 2016

In digital images, the addition due to noise occurs in the process of obtaining, saving, and transmitting. For examples of noise, there are salt and pepper noise, Gaussian noise, and composition noise where various noises are mixed. Existing filters have insufficient noise removal characteristics because it uses single filters in composite noise environment. Therefore the study suggested a switching filter that processes with special weighted value and median filter according to local mask salt and pepper noise density when central pixel is damaged by salt and pepper noise, and processes by applying weighted values differently according to standard deviation of local mask when damaged by Gaussian noise.

• Plant Resources
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• 제8권1호
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Journal of Microbiology and Biotechnology
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• 제17권2호
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• pp.335-341
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• 2007

For the development of qualitative and quantitative PCR methods of genetically modified (GM) pepper developed in Korea, a capsanthin-capsorubin synthase (CCS) gene was used as the endogenous reference gene. The primer pair ccs-F/R amplifying the pepper endogenous gene gave rise to an amplicon of 102 bp. No amplified product was observed when DNA samples from 16 different plants were used as templates. The construct-specific primer pairs amplifying the junction region of the bar gene and Ti7 introduced in GM pepper gave rise to an amplicon of 182 bp. Quantitative PCR assay was performed using a TaqMan probe and a standard plasmid as a reference molecule, which contained both an endogenous and event-specific sequence. For the validation of this method, the test samples containing 0.1, 1, 3, 5, and 10% GM pepper were quantified.

• Journal of the Korea Institute of Information and Communication Engineering
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• 제18권8호
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• pp.1973-1980
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• 2014

Edge detection for such as image, lane and object recognition is important image processing method. And some traditional method for this, there are Sobel, Prewitt, Roberts, Laplacian, LoG(Laplacian of Gaussian) and so on. Characteristics of these methods are insufficient in the salt & pepper noise added image. In order to improve such a problem of conventional methods, in this paper, we proposed an algorithm applying the weighted mask for detecting an edge by setting the local mask centered on the adjacent of the central pixel if central pixel of the mask is non-noise, it is intactly set by element of estimated mask, after calculating estimated mask if it is noise.

• Journal of the Institute of Convergence Signal Processing
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• 제20권3호
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• pp.165-170
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• 2019

Recently, modern society has come up with the importance of video processing as various imaging systems have developed. However, deterioration occurs in the process of transmitting, processing, and storing video data for various reasons. Deterioration will damage the original image, and the typical noise is Salt and Pepper noise. There are A-TMF, CWMF, and linear interpolation as the means to eliminate Salt and Pepper noise. However, these methods show somewhat poor noise abatement performance in high-density noise areas. Therefore, this paper proposes an algorithm to eliminate noise using modified linear interpolation. To prove the validity of the proposed algorithm, PSNR, Profile was used to compare it with existing methods.

• The Plant Pathology Journal
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• 제37권3호
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• pp.307-314
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• 2021

Pepper (Capsicum annuum L.) is an important agricultural crop worldwide. Recently, Colletotrichum scovillei, a member of the C. acutatum species complex, was reported to be the dominant pathogen causing pepper anthracnose disease in South Korea. In the present study, we isolated bacterial strains from rhizosphere soil in a pepper field in Gangwon Province, Korea, and assessed their antifungal ability against C. scovillei strain KC05. Among these strains, a strain named BS1 significantly inhibited mycelial growth, appressorium formation, and disease development of C. scovillei. By combined sequence analysis using 16S rRNA and partial gyrA sequences, strain BS1 was identified as Bacillus velezensis, a member of the B. subtilis species complex. BS1 produced hydrolytic enzymes (cellulase and protease) and iron-chelating siderophores. It also promoted chili pepper (cv. Nockwang) seedling growth compared with untreated plants. The study concluded that B. velezensis BS1 has good potential as a biocontrol agent of anthracnose disease in chili pepper caused by C. scovillei.