• Monthly Korean Chicken
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• v.16 no.9
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• pp.104-105
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• 2010

입맛이 없을 때 색다른 음식을 찾게 됩니다. 이때 향이 강한 카레가 입맛을 돋우어 줍니다. 항산화, 항염증 작용으로 두뇌 건강에 효과가 있는 것으로 알려져 각광받고 있는 카레와 쫄깃쫄깃한 닭다리살을 이용한 치킨 카레를 만들어 드셔보세요. 여기에다 또띠아를 싸서 먹으면 국이 외식을 나가지 않아도 색다른 요리의 맛과 멋을 즐길 수 있습니다.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.211-216
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• 2015

Yukwa was prepared with different amounts of curry powder (0, 5, 10, 15, and 20%) based on the amount of waxy rice flour used, and its physical, sensory, and antioxidant properties were measured. In terms of the textural properties, the hardness began to increase when ${\geq}15%$ curry powder content was used; however, the crispiness was unchanged by the amount of curry powder used. The expansion degree of yukwa significantly decreased when 20% curry powder was used. The internal microstructure was measured by scanning electron microscopy (SEM), which showed a more compact and homogeneous structure as the curry powder content increased. The use of increased curry powder in yukwa decreased the acid and hydroperoxide values, and this could have resulted from the antioxidant action of curcumin in the curry powder. Through sensory evaluation, yukwa containing 15% curry powder was chosen as the most acceptable by the elderly.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.324-330
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• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.352-357
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• 2002

Antimutagenic effects of extracts from curry powder and its individual fourteen kinds of spices, were investigated by Ames test. The antimutagenic effects against a direct mutagen, 2-nitrofluorene(2 -NF) and two indirect mutagens, 2-anthramine(2-AT) and 2-acetamidofluorene (2-AE) in the S. typhimurium TA98 were tested. For the 2-NF, the antimutagenicity of cinnamon, fenugreek, fennel, ginger, clove, turmeric and celery seed were determined as 42, 38, 32, 28, 24, 23 and 20%, respectively. The antimutagenicity of clove against the 2-AT was the highest (116%), and followed by the order of celery seed(103%), cardamon(100%), red pepper(99%), cinnamon(92%), cumin(83%), ginger(82%), fennel(82%), coriander (71%), nutmeg(68%) and turmeric (55%). The results also showed that the antimutagenic effect of clove against the 2-AF was superior to other spices. In case of curry powder among more than 10 kinds of spices, the antimutagenenicity against the 2-AT and 2-AF showed 23% and 6%, respectively, but no effect was observed against the 2-NF.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.276-279
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• 1991

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

• Journal of KSNVE
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• v.9 no.1
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• pp.196-205
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• 1999

The existence. bifurcation. and the orbital stability of periodic motions, which is called nonlinear normal mode, in a nonlinear dual mass Hamiltonian system. which has 6th order homogeneous polynomial as a nonlinear term. are studied in this paper. By direct integration of the equations of motion. Poincare Map. which is a mapping of a phase trajectory onto 2 dimensional surface in 4 dimensional phase space. is obtained. And via the Birkhoff-Gustavson canonical transformation, the analytic expression of the invariant curves in the Poincare Map is derived for small value of energy. It is found that the nonlinear system. which is considered in this paper. has 2 or 4 nonlinear normal modes depending on the value of nonlinear parameter. The Poincare Map clearly shows that the bifurcation modes are stable while the mode from which they bifurcated out changes from stable to unstable.

• The Journal of the Korea institute of electronic communication sciences
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• v.8 no.1
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• pp.113-119
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• 2013

In this paper, n order to degrade of diagnosis of power supply by using Poincare map and fractal dimension with temperature measured by infrared camera. we review the characteristic of temperature variation according to pattern variation of power supply in chemical industry complex. As a simulation results we can be realized the characteristic behaviors of nonlinear dynamics in the poincare mal and fractal dimension. In the future verification method requires through additional research.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.63-68
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• 1993

Heat penetration characteristics of retort pouched curry were studied to determine optimal sterilization conditions. Heating curve of retort pouched curry showed a simple logarithmic curve. The $f_h$ value (min.) of solid part in retort pouched curry was 1 min. higher than that of liquid part. $f_h$ value (min.) and $j_h$ value (heating lag factor) ranged from 8.3 min. to 12 min. and 1.0 to 1.17 respectively with increasing the ratio of solid to liquid and viscosity. $f_h$ value (min.) and $j_h$ value were significantly increased from 7.4 min. to 12.6 min. and 1.0 to 1.14 respectively with increasing thickness of the pouch from 11 to 15 mm. The low and medium volatile aroma components of retort pouched curry decreased during sterilization, which increased the high volatile aroma components. The retort pouched curry processed at $120^{\circ}C$, for 24 min. with $F_o$, value of $8{\sim}9$ could keep up a desirable quality without any remarkable deterioration.

• Journal for History of Mathematics
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• v.19 no.4
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• pp.107-116
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• 2006

This article reviews the exciting developments in Morse theory by S.Smale, Freedmann and others, including a proof of the generalized Poincare' Conjecture in the handle body theory. We study its relations with handle body theory _and geodesic theory.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2001.05a
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• pp.157-160
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• 2001

회전체 베이링 상태진단에 신뢰성을 갖기 위하여 여러 가지 진단 방법이 연구되고 있으며, 이때 이용하는 변수는 온도와 소음, 진동 그리고 윤활유가 있으며 분석 방법으로는 온도추이분석, 소음분석, 진동분석, 윤활제 분석방법이 주로 이용되고 있다. 본 연구에서는 압연기 베어링의 상태진단의 변수로 베어링의 진동 신호를 선택하고 이 진동신호에서 비선형성이 강한 신호 즉 카오스적 거동이 있음을 타켄스의 매립법과 포엔카레 단면을 이용하여 확인하였다.