• Proceedings of the Korean Information Science Society Conference
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• 2002.04a
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• pp.904-906
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• 2002

현재 웹을 이용해서 수많은 정보들이 움직이고 있다. 이러한 웹에서 사용자에 대한 정보의 편의를 위하여 쿠키가 이용되고 있다. 이러한 쿠키의 가장 큰 문제점은 클라이언트 영역에 평문으로 저장되므로 쉽게 공격자에 의해 쿠키정보가 위조되어 사용될 수 있으며 쿠키에 저장되어진 정보들 또한 쉽게 공격자에 의해 노출될 수 있다. 본 논문은 쿠키를 안전하게 사용할 수 있도록 쿠키 보호 시스템에 대해서 제안한다. 쿠키를 암호화하기 위한 키들을 모아놓은 쿠키 보호 키 관리 시스템을 유지하며 사용자 인증쿠키를 생성하고 이 인증쿠키를 이용해서 쿠키를 보호한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.999-1008
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• 2014

We evaluated the quality characteristics and antioxidative activities of cookies containing different types of egg yolk (LEY, Liquid Egg Yolk; FEY, Fresh Egg Yolk) and percentages of blueberry powder (5, 10, and 15%). As the amount of blueberry powder increased, the levels of antioxidants based on ABTS and DPPH radical scavenging activities increased in general. Within the 15% group, contents of polyphenols and flavonoids were higher in the FEY group, whereas content of anthocyanins was higher in the LEY group. Measurement of ABTS radical scavenging activity showed that the FEY group had a higher value within the 10% group, whereas the LEY group scored higher within the 15% group. Comparison of sensory properties showed no significant difference between the two egg yolk types. If commercialized, manufacturing cookies with FEY or LEY will not make a significant difference. Regardless, 15% blueberry powder would be the most appropriate, as it scored the highest in terms of antioxidant activity and sensory characteristics.

• 베이커리
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• no.12 s.353
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• pp.112-119
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• 1997

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1439-1445
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• 2013

The aim of this study was to investigate the quality characteristics of rice cookies specifically prepared with rice flour following enzyme treatment. In this study, three types of specific enzyme treatments, that is, ${\alpha}$-amylase, ${\beta}$-amylase, and cellulose+${\beta}$-glucanase were applied on the effect of rice flour with respect to desired quality characteristics of the rice cookies. Based on our study results, we have found that the density of dough in the rice cookies was not significantly different between that of the non-enzyme treated (control) and the enzyme treated group. However, we found that the spread factor of rice cookies, prepared with rice flour treated with ${\beta}$-amylase, was higher than that of the control. It was also found that the moisture content of rice cookies (with added enzyme-treated rice flour) was 3.20 to 3.90%; however, this range is much lower than that observed in the control. Further, we observed that Hunter color's L-values were significantly higher for the control than those of the enzyme-treated cookies. We also found that hardness of enzyme-treated cookies was comparatively better than that of the control. In addition, the sensory acceptability scores of the enzyme-treated cookies were found to be significantly higher than the control in decisive parameters such as aroma, appearance, flavor, taste, texture, and overall acceptability. Based on our findings, we suggest that ${\alpha}$-amylase treated rice flour is an effective ingredient for improving the overall quality of rice cookies.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1595-1599
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• 2009

Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1919-1920
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• 2008

대부분의 인터넷 사용자들은 본인도 모르는 사이에 쿠키의 사용을 허용하고 있으며 이에 따른 각종 해킹과 트랙킹의 위험도 아울러 묵과하고 있는 실정이다. 하지만 역시 대부분의 사용자들은 쿠키의 위험성에도 불구하고 쿠키의 사용을 멈추지 않을 것이다. 쿠키로 인해 향상되는 인터넷 속도의 이점을 포기하지 못하기 때문이다. 쿠키를 비롯 해 해킹과 트랙킹의 위험을 내포하고 있는 또 하나의 인터넷 컨텐츠는 HTML 문서이다. 현재 HTML 문서는 소스보기를 통해 원본의 모든 출처를 노출하고 있다. 따라서 쿠키만큼 해킹과 트랙킹의 기회를 제공하고 있는 셈이다. 본 논문은 이렇게 불가피하게 사용되는 쿠키 필연적인 성격을 이용하여 웹 페이지의 암호화를 제안한다. 특히, 웹 서버와 클라이 언트 환경으로 한정하여 웹 서버가 클라이언트에게 웹 페이지를 전송할 시 쿠키를 키로 한 알고리즘을 사용하여 암호화를 한 후 전송함으로써 해킹이나 트랙킹의 위험을 최대한 낮추고자 한다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.2-224
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• 2003

현미는 단백질, 지방, 식이 섬유 및 비타민 등의 영양성분 함량이 높은 우수한 식품소재이다. 현미의 맛, 식감, 기호성을 증진하기 위해 현미를 tempering, 증숙, 건조, 볶음공정을 거쳐 가공하였고, 이를 빵보다 저장성이 우수하고 미생물적 변패가 적은 쿠키에 이용하여 맛과 영양 및 기능성을 증가하기 위한 쿠키를 제조하였다. 가공한 현미를 분말로 하여 쿠키를 제조해 본 결과 고소한 향과 맛이 떨어지고 조직감 또한 기존의 쿠키와 큰 차이를 나타내지 않아 바삭거리며 부서지는 조직감을 주고 볶은 현미의 독특한 향을 줄 수 있는 통째로의 현미를 이 용하였다. 가공한 현미의 일반 성분을 분석하였고, 밀가루에 0%, 10%, 20%, 30%, 40%, 50% 수준으로 혼합하여 반죽의 기계적 물성을 TA(Texture analyzer)를 이용하여 측정하였고, 이어서 쿠키를 제조하여 각 혼합비에 따른 쿠키의 색은 Hunter 색도계로 측정하였고, 쿠키의 퍼짐성은 Califer 를 이용하여 측정하였고 현미쿠키의 조직감은 TA로 측정하였다. 관능검사를 통해 표면색, 견고성, 부서짐성, 향, 맛, 전체적인 기호도를 조사하였다.

• 베이커리
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• no.10 s.339
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• pp.37-51
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• 1996

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.521-530
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• 2017

The purpose of this study was to examine the physicochemical and antioxidant properties of cookies with mealworm (Tenebrio molitor) and black soybean powder. The leavening rates, and loss ratios were significantly increased with adding up the amount of mealworm powder (p < 0.05). The total polyphenol, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability, FRAP activity (ferric reducing antioxidant power) and ABTS radical scavenging ability (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) were all significantly increased as mealworm powder contents increased. In addition, cookies containing both mealworm and black soybean powder were higher in total polyphenol, DPPH and ABTS radical scavenging abilities than cookies containing only mealworm powder (p < 0.05).