• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.51-52
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• 2014

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.299-300
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• 2014

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.193-194
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• 2014

This paper provides the market opportunity analysis process and technology providing matching process based on the efficient quantitative analysis of a large amount of papers and network analysis. In the future, it is required to analyze and complement the quantitative analysis result by commercialization experts and to build emerging issue database.

• Preventive Nutrition and Food Science
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• 제19권2호
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• pp.124-127
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• 2014

The effect of feed moisture contents (30%, 40%, and 50%) and screw speed (200 rpm, 250 rpm, and 300 rpm) on the corn fiber gum (CFG) yield and soluble arabinoxylans (SAX) content of destarched corn fiber was investigated. The CFG yields and SAX contents of extruded, destarched corn fiber were higher than that of destarched corn fiber. In extruded, destarched corn fiber, increased screw speed and decreased feed moisture contents resulted in a higher SAX contents. The maximum yields of CFG obtained from extruded, destarched corn fiber were $79.1{\pm}19.0g/kg$ (30% feed moisture content) and $82.3{\pm}11.30g/kg$ (300 rpm screw speed). The highest SAX content was also observed at a screw speed of 300 rpm. The results of the present study show that water extraction and extrusion combined have the potential to increase CFG and SAX yields from corn fiber.

• 디지털콘텐츠학회 논문지
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• 제17권6호
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• pp.555-563
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• 2016

과학기술콘텐츠(논문, 특허, 보고서)는 과학기술에 대한 연구와 개발을 위해 연구자들이 가장 많이 활용하는 참고자료이다. 과학기술콘텐츠와 도서관에서 보유 중인 서지 정보 검색을 위해 다양한 검색 요소(제목, 초록, 키워드, 발행 연도, 학술지명, 저자명, 출판사 등)를 활용한 서비스들이 제공되고 있다. 저자의 소속기관명 전거데이터는 저자 식별을 위한 요소, 특정 기관의 연구, 개발 결과물 검색을 위한 요소 등으로 유용하게 활용될 수 있지만 현재 서비스되고 있는 국내 학술 정보와 도서관 서지 검색 서비스들에서는 소속기관명에 대해 고려하지 않고 있다. 이에 따라 본 연구에서는 국내 과학기술콘텐츠의 전거데이터 구축을 위해 식별 대상인 과학기술콘텐츠의 메타데이터에 포함되어 있는 소속기관 데이터를 분석하고 본 연구에서 제안한 문자열 간의 포함관계를 고려한 문자열 완전일치 검색(Exact String Matching) 방법을 활용한 식별 방법과 시스템을 제안한다.

• 한국환경농학회지
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• 제35권1호
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• pp.62-71
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• 2016

BACKGROUND: Soybeans are the rich sources of isoflavones. To date, the changes of isoflavone contents in various black soybeans cheonggukjang during fermentation by Bacillus subtilis CSY191 has not been investigated.METHODS AND RESULTS: This study investigated the changes of total phenolic and isoflavone contents and antioxidant effects during cheonggukjang fermentation made with four black soybean (BS) cultivars including Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong with a potential probiotic Bacillus subtilis CSY191. The total phenolic contents, isoflavone-malonylglycoside and -aglycone contents, and antioxidant activity were increased in cheonggukjang at 48 h fermentation, while the content of isoflavone-glycosides was decreased during cheonggukjang fermentation. In particular, the Cheongja#3 soybean fermented at 37℃ for 48 h displayed the highest antioxidant activities, compared to those of the other BS cultivars tested. Also, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 17.28 mg/g, 283.7 g/g, 39.9 g/g, and 13.2 g/g at the end of Cheongja#3 soybean fermentation.CONCLUSION: The results from this study suggested that the enhanced antioxidant activity of cheonggukjang of BS might be related to increased levels of total phenolic, isoflavon-aglycone, and malonyl-glycoside contents achieved during fermentation. Furthermore, fermented Cheongja#3 soybean showed the highest levels of enhanced antioxidant activities than the other BS cultivars.

• Food Science and Biotechnology
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• 제14권1호
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• pp.64-67
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• 2005

Commercial kimchi and sauerkraut were analyzed for their D- and L-lactic acid contents. Ranges of D- and L-lactic acid contents in commercial kimchi were 17-57 (38.51 mean) and 25-87 (64.47 mean) mM, respectively. Ratio of D-lactic acid on L-lactic acid (D/L) was 0.50-0.80 (0.60 mean). Ranges of D- and L-lactic acid contents in commercial sauerkraut were 68.96-103.62 (88.97 mean) and 74.46-82.26 (78.91 mean) mM, respectively, with D/L of 0.90-1.26 (1.13 mean). Results reveal kimchi and sauerkraut contained a significant amount of D-lactic acid, with sauerkraut showing a higher content than kimchi, while L-lactic acid contents were not significantly different.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.155-156
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• 2014

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.189-190
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• 2014

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.213-214
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• 2014