• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1998년도 정기총회 및 제13차 학술발표회 진행표 및 발표논문 초록집
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• pp.35-45
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• 1998

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 1998년도 가을 학술발표논문집 Vol.25 No.2 (1)
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• pp.443-445
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• 1998

Extensible Mark-up Language(XML) 문서의 활용범위가 넓어지고 수요가 크게 늘어날 것으로 예상됨에 따라서 XML 문서에 관련된 애플리케이션이 요구되는 현실에 입각해서, XML문서를 브라우징 할 수 있는 기반 시스템을 설계 및 구현하였다. 본 연구에서는 XML의 변형된 문서의 브라우저와 달리 순수한 XML 문서를 브라우징 하도록 함으로서 일반사용자에게 텍스트 형태의 문서를 시각화 해서 활용할 수 있도록 하였다. XML 문서의 브라우징을 위한 문서 처리, Stylesheet 처리 Layout 처리, User Interface 처리 등의 필수적인 부분들을 처리하도록 하였다. 결과로서 XSL 처리 기술과 XML 브라우저 제작에 관한 기반 기술을 확보할 수 있었다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.345-359
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• 1998

The contents of 6 classical records consist of 208 items about alcoholics and a number of side dishes; 44 items in YuckJooBangmoon, 82 items in Joochan, 19 items in the "sulbitnunbup", 24 items in Kyuhapchongsu from Korea university, and 39 items in Kyuhapchongsu. Interpreted content was classified and analyzed. Selected 27 items among those brewages, artless-brewing alcoholics, were distributed into 4 large patterns. The materials used for brewing artless alcoholics were regular rice, and yeast (NURUK) Four patterns, grounded on these materials, were set one thing to another and analyzed. analyzed.

• 한국응용과학기술학회지
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• 제29권4호
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• pp.631-637
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• 2012

오징어 먹즙을 오징어 젓갈에 2% 및 4% 농도로 첨가하고 $10^{\circ}C$에서 8주일간, $20^{\circ}C$에서 32일간 숙성시키면서 휘발성염기질소와 갈변도의 변화는 다음과 같다. 오징어 먹즙을 첨가하지 않은 오징어 젓갈의 숙성 중 휘발성염기질소는 염 농도가 낮고 숙성온도가 높을수록 숙성 후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었다. 갈변도는 숙성초반 증가하였다가 중반이후 다시 감소하였다. 오징어 먹즙 첨가한 오징어 젓갈의 휘발성염기질소 함량은 숙성후반까지 계속 증가하였으나 증가폭은 무 첨가군에 비하여 작았다.

• Applied Biological Chemistry
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• 제35권1호
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• pp.6-9
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• 1992

세절 마늘 건조중 갈변물질의 형성속도는 건조온도가 증가함에 따라서 증가하였다. 건조마늘의 pyruvate함량은 건조온도가 증가하거나 건조시간이 경과함에 따라서 감소하였다. Sodium metabisulfite는 세절된 건조마늘의 비효소적 갈변을 줄일 수 있었고, pyruvate 함량의 감소를 억제하였다. 아황산 처리는 antimicrobial activity를 갖는데, $65^{\circ}C$에서 대조구의 세균수가 $4.6{\times}10^5$이던 것을 $5.2{\times}10^4$으로 줄일 수 있었다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.103-107
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• 2000

Previously , the methanolic extract of peach sees was found to have a strong tyrosinase inhibitory activity in an in vitro assay. Several phenolic compunds were isolated from the seeds by solvent fractionation , Sephadex LH-20 chromatography, and preparative HPLC , and one of them showing strong tyrosinase inhibition was identified as benzoic acid by UV, IR, $^1$H/$^1$$^3$C-NMR, and EI-MS spectrsopy. Benzoic acid (IC50= 250$\mu\textrm{g}$/ml) and L-ascorbic acid (IC50=28$\mu\textrm{g}$/ml), well-known tyrosinase inhibitors. In particular , benzoic acid inhibited markedly the enzymatic browing (melanosis) of apple juices at low concentration of 0.01% and 0.05, comparable to that of L-ascorbic acid (P<0.05). these results suggest that benzoic acid, one of an effective food preservatives, may be potentially useful as a functional alternative to sulfites for the control of melanosis in fruit juices.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2002년도 추계학술발표논문집 (중)
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• pp.1567-1570
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• 2002

PDA(Personal Digital Assistant)와 같은 Mobile 이동통신기기를 사용한 인터넷 쇼핑은 향후 E-Commerce 시장에서 가장 크게 확산되어질 한 분야로 부상되고 있다. 그러나 현재 인터넷상에 혼재 되어있는 수많은 정보에 대하여 Pocket PC 환경상의 제한된 Screen Size와 느린 통신 속도, 무선 인터넷 접속시의 높은 비용, 저장능력의 한계 등의 문제로 웹 브라우징을 통한 다량의 웹 데이터에 대한 확인과 검색이 어렵고, 사용자가 원하지 않는 정보 또한 산재되어 있어 개인화된 검색 서비스의 요구가 대두되고 있다. 본 연구에서는 PDA 및 Pocket PC를 이용하는 사용자의 관심도를 기준으로 보다 편리하고 효율적인 개인화 Interface의 제공 및 이를 이용한 손쉬운 웹 브라우징 방식을 제시한다. 또한 User 인터랙션 정보를 통해 피드백 함으로써 보다 완벽하게 사용자 개인별 취향에 접근할 수 있는 브라우징 기법을 제시한다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.241-247
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• 1998

Fish extracts were processed at high temperature (136.7 ~14$0^{\circ}C$) for possible use as functional food ingredients. Raw fish meats and those hydrothermal extracts were compared with respect to in vitro and in vivo protein qualities. 95% of fat inraw meats was reduced in extracts but there were not remarkable changes in other macronutrients in freeze-dried extracts. Most of essential amino acids were decreased significantly but two times more proline and glycine were detected in extracts. High temperature cooking resulted 2.1 ~3.7 times of higher total free amino acid content infish extracts compared iwth raw meat, and taurine and glutamic acid were increased especially. Severe protein damages were occurred when invitro protein quality indices such as availblae lysine, hydrophilic browing, trypsin inhibitor formation and in vitro protein digestibility were measured on fish extracts. In vivo protein qualities were also strongly influenced by high temperature ; however rat-body-weight gain was nearly zero during PER assay, and rat PER or NPR of fish extracts were significantly lower (p<0.001) than those of cotnrol (ANRC casein) and original raw fish meats.

• 대한한의학방제학회지
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• 제7권1호
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• pp.183-188
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• 1999

Though development of diverse and highly value-added commodities in Artemisia Iwayomogi, we can expect such effects as procurement of secure farm's production bases and promotion of consumer's demands. Thus, as a first step for development of funtional foods of Artemisia Iwayomogi, solids yield, physical properties and scopoletin contents which is main component of Artemisia Iwayomogi, were investigated according to extration solvents and temperatures. The main result of this experiment were as following: solid yield in 50% ethanol extracts showed higher than those of water extracts at the same temperature. In condition of 50% ethanol extracts, solid yield, degree of browing and scopoletin contents showed increasing, but turbidities which mean transmittance(%T) showed decreasing sa temperature rise. In water extracts, pH values showed increasing as temperature rise.

• 한국항공운항학회지
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• 제27권1호
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• pp.69-80
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• 2019

The purpose of this study is to investigate factors that affect menu navigation time and consumer trust in food and beverage(F&B) restaurants to analyze the menu's effect on impulse buying behavior. Based on the results of the analysis, this paper derives theoretical and practical implications to improve the growth and development of F&B restaurants located in airports. According to empirical analysis, it was proven menu browsing time has been found to strongly influence passengers' impulsive order behavior. A passenger with a strong "consumption ability" navigates the menu for a longer period, which increases the likelihood of impulsive purchases. Service appeal also has a significant influence on menu navigation time. Third-party certification did not appear to help build passenger confidence, thus yielding contradictory results compared to previous studies. Word of mouth had the strongest influence on trust formation. Finally, when passengers were satisfied with the menu items of F&B restaurants they had previously ordered, they tended to believe that the menu items they had not tried would also be good. In sum, impulsive menu orders have a direct impact on the profitability of F&B restaurants.