• Food Science of Animal Resources
• /
• v.39 no.6
• /
• pp.918-933
• /
• 2019

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.203-204
• /
• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.204-205
• /
• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• Journal of the Korean Institute of Telematics and Electronics S
• /
• v.36S no.10
• /
• pp.113-122
• /
• 1999

When we want to retrieve the most similar image from the image database, the color histogram intersection, shape feature and texture feature comparing method are used as a metric to measure the similarity. In order to increase the accuracy of retrievals, we need to integrate two different features. In this paper, the histogram intersection and shape based block histogram intersection method are used. This method results in a high efficient algorithm that meets a similar accuracy and a relatively fast retrieval speed compared to the method of integration of two different features. The Proposed algorithm is tested on retrievals of image database consisting of various 600 images and we implemented that the proposed algorithm gives fast, high efficiency and reliability compared to others.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.6 no.2
• /
• pp.49-55
• /
• 1982

The purpose of this study was to analyze the factorial structure of the criteria on clothing selection. Data were obtained from 219 housewives in Seoul. 95 likert type questions were selected from the existing questionnaires and from the open end questions. The items were analyzed for discriminating power, followed by the factor analysis. 57 items were subjected to the principal component analysis with orthogonal rotation after extraction of 5 major factors. 47 items were found to be significantly loaded to at least one of the five factors. The factors had the following characteristics: Factor I. The persons scoring high on this factor would invest time and energy in their clothes to achieve their image and individuality. They were interested in clothes, appearance and fashion. Factor II. The persons scoring high on this factor were more concerned about the practicality of clothing, such as ease-of-care, comfort, texture and quality of fabric. They would not select the clothes which soiled easily and would not perform as expected. Factor III. High scores on this factor were associated with the eagerness to get the cloth-ing value for the money. They would make a long plan to buy an expensive clothing and choose a unique clothing regardless of fashion. Factor IV. A high score on this factor was suggestive of modesty. They were willing to buy inconspicuous clothes, such as dark or muted colors, small prints and conservative styles. Factor V. High scores on this factor were characterized by the desire for conformity and approval of their friends. This result may be used to develop an instrument to measure the criteria on clothing selection of consumer.

• KIPS Transactions on Software and Data Engineering
• /
• v.2 no.3
• /
• pp.205-208
• /
• 2013

Generally, binary pattern transforms have been used in the field of the face recognition and facial expression, since they are robust to illumination. Thus, this paper proposes an illumination-robust face recognition system combining an MLDP, which improves the texture component of the LDP, and a 2D-PCA algorithm. Unlike that binary pattern transforms such as LBP and LDP were used to extract histogram features, the proposed method directly uses the MLDP image for feature extraction by 2D-PCA. The performance evaluation of proposed method was carried out using various algorithms such as PCA, 2D-PCA and Gabor wavelets-based LBP on Yale B and CMU-PIE databases which were constructed under varying lighting condition. From the experimental results, we confirmed that the proposed method showed the best recognition accuracy.

• Korean Journal of Remote Sensing
• /
• v.24 no.2
• /
• pp.117-124
• /
• 2008

This paper introduces a novel approach for automated mapping of a map feature that is vinyl green house in high spatial resolution imagery Some map features have their unique spatial patterns. These patterns are normally detected in high spatial resolution remotely sensed data by human recognition system. When spatial patterns can be applied to map feature identification, it will improve image classification accuracy and will be contributed a lot to feature identification. In this study, an automated feature identification approach using spatial aucorrelation is developed, specifically for the vinyl green house that has distinctive spatial pattern in its array. The algorithm aimed to develop the method without any human intervention such as digitizing. The method can investigate the characteristics of repeated spatial pattern of vinyl green house. The repeated spatial pattern comes from the orderly array of vinyl green house. For this, object-based approaches are essential because the pattern is recognized when the shapes that are consists of the groups of pixels are involved. The experimental result shows very effective vinyl house extraction. The targeted three vinyl green houses were exactly identified in the IKONOS image for a part of Jeju area.

• International Journal of Computer Science & Network Security
• /
• v.21 no.8
• /
• pp.288-296
• /
• 2021

Automated face recognition in a runtime environment is gaining more and more important in the fields of surveillance and urban security. This is a difficult task keeping in mind the constantly volatile image landscape with varying features and attributes. For a system to be beneficial in industrial settings, it is pertinent that its efficiency isn't compromised when running on roads, intersections, and busy streets. However, recognition in such uncontrolled circumstances is a major problem in real-life applications. In this paper, the main problem of face recognition in which full face is not visible (Occlusion). This is a common occurrence as any person can change his features by wearing a scarf, sunglass or by merely growing a mustache or beard. Such types of discrepancies in facial appearance are frequently stumbled upon in an uncontrolled circumstance and possibly will be a reason to the security systems which are based upon face recognition. These types of variations are very common in a real-life environment. It has been analyzed that it has been studied less in literature but now researchers have a major focus on this type of variation. Existing state-of-the-art techniques suffer from several limitations. Most significant amongst them are low level of usability and poor response time in case of any calamity. In this paper, an improved face recognition system is developed to solve the problem of occlusion known as FRS-OCC. To build the FRS-OCC system, the color and texture features are used and then an incremental learning algorithm (Learn++) to select more informative features. Afterward, the trained stack-based autoencoder (SAE) deep learning algorithm is used to recognize a human face. Overall, the FRS-OCC system is used to introduce such algorithms which enhance the response time to guarantee a benchmark quality of service in any situation. To test and evaluate the performance of the proposed FRS-OCC system, the AR face dataset is utilized. On average, the FRS-OCC system is outperformed and achieved SE of 98.82%, SP of 98.49%, AC of 98.76% and AUC of 0.9995 compared to other state-of-the-art methods. The obtained results indicate that the FRS-OCC system can be used in any surveillance application.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.3
• /
• pp.255-262
• /
• 2021

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.23 no.4
• /
• pp.289-296
• /
• 1990

The antimicrobial and antioxidant activities of grapefruit seed extract(GFSE), which was extracted with glycerine in the special schematic extraction apparatus, were investigated for handling and processing of fishery products. The effectivity of GFSE has been tried on sardine, mackerel and shrimp divided into six lots for each fishery product: control(no treatment) and five GFSE-treated samples. Samples were inoculated with Salmenella typhi, incubated for 24hrs at $30^{\circ}C$ in dextrose-tryptone broth medium and prepared for microbiological 8f chemical analysis and organoleptic assessment. The bacteriological analytical results with GFSE(250ppm) showed the reduction of $1.8\times10^6\to2.0\times10^4,\;1.9\times10^6\to1.8\times10^4$ and $1.6\times10^6\to2.7\times10^3$ in total bacterial count for sardine, mackerel and shrimp, respectively. The test results with GFSE(500ppm) showed a $100\%$ reduction of bacterial mackerel treated with GFSE(500ppm) was reduced to $1.1\times10^4$ and $9.0\times10^3$ respectively. Antioxidant effect of treatment with GFSE at 500ppm level for three products was significant. LSD test results on organoleptic parameter for the samples treated with various showed a significant influence on the appearance, odor and texture in which at concentration 500ppm level give the excellent scours compared to each control.