• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.7
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• pp.1254-1259
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• 2007

Watermark insertion methods on low frequency subbands in wavelet transform image are robust in attacks, but become reduction of invisibility. And watermark insertion methods on high frequency subbands have a good visibility, but are weak in attack. In this paper, we propose the method that improve invisibility and robustness of watermarks according as we adaptively control insertion intensity by using subband characteristics and perceptual weights. Experimental result, we show that the proposed method has excellent of invisibility and robustness more than the conventional method, according as it is improved with $1.7dB{\sim}2.6dB$ in invisibility, and is improved with $0.2{\sim}12.9$ in similarity measurement.

• The KIPS Transactions:PartB
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• v.12B no.5 s.101
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• pp.513-520
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• 2005

In this paper, we propose a robust multi-watermarking method based on vector quantization using an index transform function. In contrast with the conventional watermark embedding methods to embed only one watermark at a time into the original image, we present a method to embed multiple watermarks for copyright protection. The proposed method efficiently enhances the robustness by index transform function which minimizes changes of vector quantization indices against various attacks. Experimental results show that the proposed method has a good robustness against various attacks compared with the conventional multi-watermarking method based on vector quantization.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.87-93
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• 1994

The sensory and instrumental characteristics of defatted and lipid-reintroduced kidney bean, mung bean and corn starch gels stored for 3 hrs and 24 hrs at room temperature were investigated. In sensory evaluation of starch gels, acceptability was highly correlated with hardness, bend property, cohesiveness and springiness. Mung bean starch gels showed sinigficantly highest value and followed by corn and kidney bean starch gels. Generally as for these factors, defatted starch gels were higher than untreated ones. The properties of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. In instrumental analysis, hardness was more important factor than any other ones. Hardness showed significantly higher value in the other of mung bean, corn and kidney bean starch gels, but it was highest in defatted starch gels among all treated gels. Hardness and springiness of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. Hardness of 24 hr stored starch gels increased more than that of 3 hr stored ones, but other textural factors did not change.

• Proceedings of the Korean Information Science Society Conference
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• 2002.04a
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• pp.877-879
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• 2002

본 논문에서는 HVS을 이용한 웨이브렛 패킷 기반 이미지 워터마킹 기법을 제안한다. 이미지를 주파수/공간 도메인 상에서 세부적으로 분해하기 위해 웨이브렛 패킷 분해방법을 선택했고 워터마크 삽입 후 사람 눈에 안보일 수 있도록 MTF를 참고하여 워터마크를 삽입하였다. 모든 서브 밴드에 랜덤 가우시안 백터에 의해 생성된 1000개의 워터마크를 골고루 삽입함으로써 견고성측면을 강화하였다. 실험 결과는 이런 비가시성과 가우시안 노이즈나 JPEG, 잘라내기등 여러 공격모델에 대해 견고성을 잘 보여주고 있다.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.118-125
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• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investigated for their changes in sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours, The qualities studied were sensory attributes of texture which were evaluated by multiple comparison method and physical characteristics of texture measured using with rheometer. Physical Properties of hardness, adhesiveness and elasticity of cooked rices were found to be different among the rice varieties and were affected by storage conditions. Higher values in hardness and elasticity and lower values in adhesiveness were measured for cooked rices of Akibare immidiately after cooking. Those physical values were changed by a steady decrease in hardness and elasticity and increase in adhesiveness during storage for 25 hours. Correlations between sensory and physical characteristics of texture was found a significant relationships between gumminess and hardness (r=0.696), gumminess and adhesiveness (r=-0.800) and gumminess and elasticity (r=0.806).

• Journal of Korea Society of Industrial Information Systems
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• v.12 no.5
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• pp.1-13
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• 2007

In this research, we found out that bridging nodes have great effect on the robustness of protein-protein interaction networks. Until now, many researchers have focused on node's degree as node's essentiality. Hub nodes in the scale-free network are very essential in the network robustness. Some researchers have tried to relate node's essentiality with node's betweenness centrality. These approaches with betweenness centrality are reasonable but there is a positive relation between node's degree and betweenness centrality value. So, there are no differences between two approaches. We first define a bridging node as the node with low connectivity and high betweenness value, we then verify that such a bridging node is a primary factor in the network robustness. For a biological network database from Internet, we demonstrate that the removal of bridging nodes defragment an entire network severally and the importance of the bridging nodes in the network robustness.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.365-374
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• 2016

This study was carried out to investigate the effect of vinegar on pH, total bacterial count, texture and color of rice with vinegar before and after storage at $4^{\circ}C$ and $25^{\circ}C$. This results obtained were summarized as follows : The pH value and total bacterial counts were not significant changed under different storage conditions with sushi vinegar, but control without sushi vinegar was increased the number of bacteria from storage 1 days. and When rice with vinegar was stored at low temperature ($4^{\circ}C$), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of $25^{\circ}C$. However, the rate of change was much higher in rice with vinegar when stored at $4^{\circ}C$ than at $25^{\circ}C$. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both $25^{\circ}C$. However, L value was slightly increased during storage, but a value was increased negatively without changing b value of rice with vinegar during storage at $4^{\circ}C$.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.1-6
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• 2001

The purpose of this study was to investigate sensory and mechanical characteristics of Surichwi-injeulmi by adding Surichwi contents. According to sensory evaluation of Surichwi-injeulmi, the acceptance was the best in the color, flavor and overall quality when adding 20% Surichwi. As the additional ratio of Surichwi was increased, the lightness and yellowness were decreased, however, the redness was negatively increased. As a results of textural analysis of Surichwi-injeulmi by adding Surichwi contents in storing at 20$\^{C}$, the hardness, chewiness, gumminess and cohesiveness were decreased with the increased by adding Surichwi contents. The hardness, chewiness, gumminess and cohesiveness were decreased by increased storage time, whereas the elasticity was increased. Textural characteristics of Surichwi-injeulmi added 30% and 40% Surichwi in storing at 20$\^{C}$ showed less change than those of 0 and 10% group.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.627-634
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• 1997

The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.43 no.2 s.308
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• pp.81-92
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• 2006

This paper proposes a robustness watermarking for 3D mesh model based on projection onto convex sets (POCS). After designing the convex sets for robustness and invisibility among some requirements for watermarking system, a 3D-mesh model is projected alternatively onto two constraints convex sets until the convergence condition is satisfied. The robustness convex set are designed for embedding the watermark into the distance distribution of the vertices to robust against the attacks, such as mesh simplification, cropping, rotation, translation, scaling, and vertex randomization. The invisibility convex set are designed for the embedded watermark to be invisible. The decision values and index that the watermark was embedded with are used to extract the watermark without the original model. Experimental results verify that the watermarked mesh model has invisibility and robustness against the attacks, such as translation, scaling, mesh simplification, cropping, and vertex randomization.