• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1584-1590
• /
• 2012

This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.

• Food Science and Preservation
• /
• v.20 no.4
• /
• pp.495-501
• /
• 2013

The principal objective of this study was to determine the quality characteristics of a tofu (soybean curd) with added Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid contents of the used LLP were 6.20%, 1.04%, 74.55%, and 1.20%, respectively. The yield and turbidity of tofu increased according to the increase in the quantity of LLP, whereas the pH decreased with the increase in LLP. The L value decreased as the amount of LLP in the formulation increased, whereas the a and b values of the tofu increased. Furthermore, the hardness, chewiness, and brittleness significantly increased as the level of LLP increased. In terms of overall acceptability, the preferred tofu samples contained 0.5% LLP. These results suggest that the LLP can be applied to tofu (soybean curd) in order to achieve high quality and functionality.

• The KIPS Transactions:PartC
• /
• v.9C no.1
• /
• pp.1-8
• /
• 2002

Digital image watermarking is a technique for the purpose of protecting the ownership of the image by embedding proprietary watermarks in a digital image. It is required for the digital image watermarking scheme to pursue the robustness against water marking attacks and the perceptual Invisibility more than usual in steganography area, to guarantee not a hidden watermarking algorithm but the publicity of water-marking algorithm details and hidden use of key, which can protect the unauthorized user access from detection. In this paper we propose a new copyright watermarking scheme, which is barred on one-way hash functions using ElGamal functions and modular operations. ElGamal functions are widely used in cryptographic systems. Our watermarking scheme is robust against LSB(least significant bit) attacks and gamma correction attack, and also perceptually invisible. We demonstrate the characteristics of our proposed watermarking scheme through experiments. It is necessary to proceed as the future work the algorithm of achieving at the same time both the pseudo-randomness for the steno-key generation and the asymmetric-key generation.

• Korean journal of food and cookery science
• /
• v.26 no.4
• /
• pp.481-489
• /
• 2010

This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.

• Korean Journal of Food Science and Technology
• /
• v.35 no.2
• /
• pp.182-187
• /
• 2003

Quality attributes of reconstructed pork patties with ISP were evaluated. Reconstructed pork patties with 30% meat plus ISP and 50% meat plus had significantly less cooking loss and dimensional changes than control. Sensory evaluation revealed patties with 30 or 50% meat had higher hardness and juiciness than control, patties with ISP, and patties with direct addition of ISP. Objective elasticities of patties with 30 or 50 % meat were high, whereas patties without ISP had higher values of hardness, gumminess, and chewiness. Color of patties with 30 or 50% meat were different from that of control. These result show addition of ISP to meat emulsion for pork patties markedly improved cooking loss, dimensional changes, hardness, and juiciness. When pork patties and cutlets prepared according to meat (30%) formula were frozen, cooking loss was significantly higher in slow-frozen patties, but freezing rate did not affect dimensional changes of patties and cutlets. Slow-frozen patties had higher hardness, but other textural properties were affected by the freezing rate. Quality of pork cutlets was not significantly changed by the freezing rate.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2011.06a
• /
• pp.179-182
• /
• 2011

본 논문의 정보소외계층 위한 웹 접근성 기법에 관한 연구에서는 웹 접근성(web accessibility)의 세부항목을 준수하는 웹사이트를 구축하여 신체적 장애를 가진 사람이 일반 사람과 동일하게 웹사이트를 편리하고 쉽게 이용할 수 있게 구현하고 운영하였다. 웹 사이트가 웹 접근성 규칙을 준수하여 올바르게 설계되어 개발되고 편집되어 있을 때 모든 사용자들은 정보와 기능에 동등하게 접근할 수 있다. 본 논문에서 실험 사이트로 구축하며 준수한 웹 접근성은 시각에 대하여 실명, 색각 이상, 다양한 형태의 저 시력을 포함한 시각 장애와 이동성에 대하여는 파킨슨병, 근육병, 뇌성마비, 뇌졸중과 같은 조건으로 인한 근육 속도 저하, 근육 제어 손실로 말미암아 손을 쓰기 어렵거나 쓸 수 없는 상태와 청각에 대하여는 귀머거리, 청각 장애와 발작에 대하여는 깜박이는 효과나 시각적인 스트로보스코프를 통해 일어나는 간질성 발작과 인지능력에 대하여는 문제 해결과 논리 능력, 집중력, 기억력에 문제가 있는 정신 지체 및 발달 장애, 학습 장애 (난독증, 난산증 등)에 대한 지침 규정이다.

• Korean journal of food and cookery science
• /
• v.3 no.2
• /
• pp.68-74
• /
• 1987

Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1295-1300
• /
• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the baking qualities of bread which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. The mixogram showed that water absorption of composite flour dough blended with SPI extracted at pH 2.0 and 12.0 was higher than that of 100% wheat flour dough, and mixing time was shorter than that of 100% wheat flour dough. No differences were found between the composite flour blended with SPI at level of 5% and 100% wheat flour on the loaf volume of bread. The loaf volume of bread made of composite flour blended with $SPI_2\;AND\;SPI_3$ at level of 10% was lower than that of 100% wheat flour, but that of $SPI_7,\;SPI_{10},\;and\;SPI_{12}$, which had higher emulsion capacity than $SPI_2,\;SPI_3$ was similar to that of 100% wheat flour. No differences were found between the composite flour blended with SPI at level of 5% and that of 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread. The composite flour blended with SPI at level of 10% was similar to 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread except for chewiness, gumminess and hardness of $SPI_2,\;and\;SPI_{12}$ which were significantly higher than that of 100% wheat flour (P<0.05).

• 한국ITS학회:학술대회논문집
• /
• 2008.11a
• /
• pp.118-121
• /
• 2008

본 연구에서는 정보통신기술을 활용한 미래전 개념인 네트워크 중심전 (NCW: Network Centric Warfare) 수행에 있어서 세계적으로 가장 널리 쓰이고 있는 Link-16의 기술적 요소들을 물리계층, 데이터링크 계층, 응용계층(전술메시지교환) 측면에서 검토하고 작전 운용 측면에서 Link-16 만의 장점과 한계점을 도출해 보기로 한다. 특히, 군용 전술 네트워크인 Link-16의 경우 통신 보안 및 견고성에 시스템 설계상의 주안점이 주어지기 때문에 비록 낮은 전송속도이지만 Link-16의 전송용량의 적절한 분배와 활용 방안은 매우 중요한 문제이다. 본 연구에서는 Link-16의 타임슬롯 구조, NPG 개념, 멀티네팅 개념을 기반으로 주요 작전을 수행하는데 있어서 네트워크 참가요소 (지상 및 공중 플랫폼)에 효율적인 전송용량 배분을 하기 방안을 제시한다. 여기에 있어서 고려해야 할 요소들로는 불필요한 통신용량할당의 최소화, 네트워크 설계 과정의 간소화, 작전 목적에 대한 충분한 지원, 보안성 유지 등을 들 수 있다.

• Proceedings of the Korean Information Science Society Conference
• /
• 1998.10a
• /
• pp.374-376
• /
• 1998

ABR서비스는 ATM 망의 이용률을 증대시키고, 매우 버스트한 트래픽 응용을 지원하기위해 설계되었다. ATM 포럼에서는 망에서 소스의 셀 전송률을 조절하고 셀 손실을 최소화하기 위한 ABR 서비스 표준으로 폐쇄루프와 전송률기반의 폭주 제어 알고리즘을 채택하였다. 이러한 폭주 제어 알고리즘 중에서 대표적인 것이 ERIVCA(Explicit Rare Indication for Congestion Avoidance) 이다. 본 논문에서는 ERIVCA 의 견고성, 공평성 LAN/WAN 환경에 대해서 성능을 시험하고. 그 결과로 성능을 향상시키기 위해 개선된 최대-최소 구조를 제공한다. 또한 제안된 구조에 대한 시뮬레이션을 하여 기존 ERIVCA 알고리즘의 성능과 비교 분석한다.