• Nuclear industry
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• v.21 no.6 s.220
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• pp.6-10
• /
• 2001

• Nuclear industry
• /
• v.24 no.5 s.255
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• pp.4-5
• /
• 2004

• Nuclear industry
• /
• v.22 no.7 s.233
• /
• pp.4-8
• /
• 2002

• Nuclear industry
• /
• v.21 no.12 s.226
• /
• pp.5-6
• /
• 2001

• Nuclear industry
• /
• v.22 no.5 s.231
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• pp.12-14
• /
• 2002

• Nuclear industry
• /
• v.22 no.12 s.238
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• pp.4-10
• /
• 2002

• Nuclear industry
• /
• v.22 no.8 s.234
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• pp.15-19
• /
• 2002

• Transportation Technology and Policy
• /
• v.8 no.1
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• pp.61-72
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• 2011

• Journal of Life Science
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• v.22 no.11
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• pp.1463-1469
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• 2012

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

• Proceedings of the Korea Multimedia Society Conference
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• 2003.11b
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• pp.630-633
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• 2003

최근에 조명의 표현 성능을 향상시키기 위한 몇 가지 기술이 발전되었다. Homomorphic Factorization(HF) 기반의 새로운 기술은 BRDF에 근사화 하지는 않는다. 그러나 전체조명 장면에서의 isotropic BRDF의 full lighting computation을 대신할 수 있다. 이 방법으로 현재 그래픽 하드웨어의 일반적인 성능을 이용하여 최소 두개의 2D Texture로 Isotropic illumination 환경을 시뮬레이션 할 수 있었다.