• Investigative Magnetic Resonance Imaging
• /
• v.25 no.2
• /
• pp.118-128
• /
• 2021

Purpose: To investigate the value of MR textural analysis, including use of diffusion-weighted imaging (DWI) to differentiate malignant from benign soft-tissue tumors on 3T MRI. Materials and Methods: We enrolled 69 patients (25 men, 44 women, ages 18 to 84 years) with pathologically confirmed soft-tissue tumors (29 benign, 40 malignant) who underwent pre-treatment 3T-MRI. We calculated MR texture, including mean, standard deviation (SD), skewness, kurtosis, mean of positive pixels (MPP), and entropy, according to different spatial-scale factors (SSF, 0, 2, 4, 6) on axial T1- and T2-weighted images (T1WI, T2WI), contrast-enhanced T1WI (CE-T1WI), high b-value DWI (800 sec/mm²), and apparent diffusion coefficient (ADC) map. We used the Mann-Whitney U test, logistic regression, and area under the receiver operating characteristic curve (AUC) for statistical analysis. Results: Malignant soft-tissue tumors had significantly lower mean values of DWI, ADC, T2WI and CE-T1WI, MPP of ADC, and CE-T1WI, but significantly higher kurtosis of DWI, T1WI, and CE-T1WI, and entropy of DWI, ADC, and T2WI than did benign tumors (P < 0.050). In multivariate logistic regression, the mean ADC value (SSF, 6) and kurtosis of CE-T1WI (SSF, 4) were independently associated with malignancy (P ≤ 0.009). A multivariate model of MR features worked well for diagnosis of malignant soft-tissue tumors (AUC, 0.909). Conclusion: Accurate diagnosis could be obtained using MR textural analysis with DWI and CE-T1WI in differentiating benign from malignant soft-tissue tumors.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.4 no.5
• /
• pp.910-924
• /
• 2010

As Internet usage has increased, the risk of adolescents being exposed to adult content and harmful information on the Internet has also risen. To help prevent adolescents accessing this content, a novel detection method for adult images is proposed. The proposed method involves three steps. First, the Image Of Interest (IOI) is extracted from the image background. Second, the IOI is distinguished from the segmented image using a novel weighting mask, and it is determined to be acceptable or unacceptable. Finally, the features (color and texture) of the IOI or original image are compared to a critical value; if they exceed that value then the image is deemed to be an adult image. A Receiver Operating Characteristic (ROC) curve analysis was performed to define this optimal critical value. And, the textural features are identified using a gray level co-occurrence matrix. The proposed method increased the precision level of detection by applying a novel weighting mask and a receiver operating characteristic curve. To demonstrate the effectiveness of the proposed method, 2850 adult and non-adult images were used for experimentation.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.141-153
• /
• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.2
• /
• pp.171-181
• /
• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.380-388
• /
• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.715-720
• /
• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.309-321
• /
• 2009

This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.781-787
• /
• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

• 한국해양학회지
• /
• v.10 no.1
• /
• pp.1-6
• /
• 1975

A marine geological investigation of the glass sand deposit in the beach along the west coast of Ahnmyeon Island, South Chung Cheong Province, Korea was carried out to solve the problen of sand material migration, textural properties of the sands and the glass sand reserve for future exploitation. Several bos coring analyses by means of the internal sedimentary structure.i.e., cross- stratification show significantly that most sands are moving and accumulation along the mean vector direction of $N20^{\circ}E-N60^{\circ}$ E in the area investigated. The average mean size of the sand sediments in the area studied ranges from 0.212mm to 0.275mm. The mechanism of sand migration in the area is considered to be interplay between longshore drift and flood tidal current. The sorting value of the sands ranges from 0.24 to 0.50. Therefore, these sand sediments are characteristic to be "well sorted". The average chemical composition of the glass sand in the area is the following: $SiO\_2$:-90.8%, $Al_2O_3$: -2.18%, $Fe_2O_3$:-0.73%, CaO:-1.79. The binocular microscope examination of the sands show that most of the sands are characteristically ice- clear quartz in mineral composition and their count percentage is mostly 92% or 96%.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.246-254
• /
• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.