• Food Science of Animal Resources
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• v.42 no.3
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• pp.441-454
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• 2022

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.

• KIPS Transactions on Software and Data Engineering
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• v.6 no.5
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• pp.257-266
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• 2017

Two remarkable problems of recent online social network are information overflow and information overload. Since the mid-1990s, many researches to overcome these issues have been conducted with information recommender systems and context awareness based personalization techniques, the importance of trust or relationship between users to discover influential information has been increasing as recent online social networks become huge. But almost researches have not regarded trust or relationship in real world while reflecting them in online world. In this paper, we present a novel method how to discover influential and spreadable information that is highly personalized to a user. This valuable information is extracted from an information set that consists of lots of information user missed in the past, and we assumes important information is likely to exist in this set.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.652-666
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• 2021

This study explores diffusion of information on Covid-19 relating to China on You Tube. For this, information on Covid-19 relating to China was divided into factual information and disinformation, with factual information being categorized into positive and negative information. According to network analysis, there are lots of negative information and disinformation. On the contrary positive information is rare. There are lots of videos about rumor on the leak of Wuhan institute among disinformation. Rumor on the manipulation of genes has the highest average value of view count and betweenness centrality. Main stream youtube channel has only role of messenger which delivers messages as it is instead of fact-checking on disinformation. The fact which there are much more negative information or disinformation among videos about Covid-19 relating with China shows that Youtube users skewed toward negative information and disinformation than positive ones. In summary, disinformation on youtube brings spreadable effect by making user watch similar contents.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.