• Proceedings of the Korean Society of Computer Information Conference
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• 2023.07a
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• pp.443-444
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• 2023

본 논문에서는 Microsoft의 Bot Framework v4를 활용하여 C#으로 개발한 피자 주문 챗봇에 대해 설명한다. 이 챗봇은 Azure에 호스팅 되었으며 피자 메뉴 선택, 피자 주문, 콜라 메뉴 선택, 콜라 주문, 배달 조회, 주문 종료 등의 기능을 제공한다.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Food Science and Preservation
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• v.11 no.3
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• pp.358-363
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• 2004

This study was performed to evaluate the antioxidant effect of Prunus salicina Lindl. cv. Soldam at different growth stages (sample 1-8). Previous studies shows that this fruits possess hematopoiesis effect, osteoporosis prevention, and antimutagenic effects. Prunus salicina Lindl. cv. soldam was picked in every 5 days from the 40th day before harvesting date for marketing in Gimcheon, Gyeongbuk. The fruits at different growth stages (sample 1-8) were extracted with 60$\%$ acetone and chlorophyll in the extracts was removed. In proximate compositions, the contents of moisture of sample 1, 5, 8 were 88.52, 87.01, 83.56$\%$ ; crude ash were 7.12, 3.35, 3.57$\%$ ; crude protein were 7.52, 5.55, 3.85$\%$ ; crude fat contents were 3.20, 0.99, 5.15$\%$, respectively. The contents of total polyphenols and condensed tannin in the acetone extracts from sample 1, 5, 8 were 10.67, 4.05, 2.57$\%$, and 8.36, 3.11, 1.88$\%$, respectively. The antioxidantive effect of acetone extracts from immature fruits showed strong scavenging effect on DPPH free radicals. The RC$_{50}$ values of the extracts from sample 1, 2 were 2.23, 9.70 $\mu$g/mL, respectively while those of butylated hydroxyanisole (BRA) was 5.25 $\mu$g/mL. The extracts from immature fruits showed over 85$\%$ inhibition on peroxidation of linoleic acid at 100 $\mu$g/mL as determined by both the ferric thiocyanate (FTC) and the thiobarbituric acid (TBA) method.

• 베이커리
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• no.2 s.307
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• pp.108-109
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• 1994

• 베이커리
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• no.8 s.313
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• pp.114-115
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• 1994

• 베이커리
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• no.12 s.353
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• pp.124-125
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• 1997

• 베이커리
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• no.9 s.314
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• pp.34-51
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• 1994

• 베이커리
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• no.9 s.314
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• pp.77-85
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• 1994

• 베이커리
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• no.2 s.379
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• pp.86-87
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• 2000

• 베이커리
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• no.3 s.344
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• pp.96-100
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• 1997