• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.65-73
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• 2011

Cheese is a nutritious food with various balanced nutrients, such as proteins, peptides, amino acids, fats, fatty acids, vitamins and minerals. Domestic cheese varieties and quality need to be improved to prevent imported cheese. To develop those cheeses, search for previous works and research for new products are needed. In cheese ripening of hard cheese, such as Cheddar or Parmesan cheese, is ripened for 2 to 24 months at 2 to 16$^{\circ}C$ to develop desired cheese flavor and body characteristics. Long time with low temperature to ripen the cheese requires high expenses. So accelerated cheese ripening is a good potential for saving in industry. Methods for acceleration of cheese ripening are temperature control, addition of bacteria or enzymes. To develop the functionality of cheese, addition of microencapsulated various probiotics and nutrients, such as iron, removal of cholesterol by crosslinked ${\beta}$-cyclodextrin, lowering blood cholesterol and serum glucose by nanopowdered functional materials et al. are necessary. Therefore, this review focused on the functionality of cheese, such as the acceleration of cheese ripening, microencapsulated probiotics and iron, and cholesterol removal.

• 한국도서관정보학회지
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• 제33권3호
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• pp.133-152
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• 2002

본 연구의 목적은 과학기술분야 웹 정보원의 평가기준을 제시하고 평가 기준간의 관계를 규명하는 것이다. 웹 정보원 평가 카테고리로서 정보 콘텐츠, 기능성, 그리고 디자인 둥 세 가지가 제시되었다. 정보콘텐츠는 권위성, 적합성, 최신성을, 기능성은 탐색성, 네비게이션, 이용자 지원성을, 그리고 디자인은 구조 및 외양 등의 평가 요소를 포함한다. 제시된 평가 기준에 근거하여 과학기술 주제분야별로 총50개 웹 정보원을 평가한 결과, 전기·전자공학분야의 웹 정보원이 가장 우수한 것으로 나타났다. 그리고 평가 기준간의 상관관계를 분석한 결과, 정보 콘텐츠와 기능성은 음의 관계를 가진 반면에 기능성과 디자인은 비교적 높은 상관관계가 있는 것으로 나타났다.

• 공업화학
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• 제16권1호
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• pp.101-106
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• 2005

Dipentaerythritol 유도체(DPET)와 acrylic acid를 반응하여 6관능 광경화형 변성 폴리아크릴레이트(PA-1)를 제조하였으며, dipentaerythritol 유도체(DPET)에 trimellitic anhydride와 glycidyl methacrylate를 반응시켜 12관능 광경화형 변성 폴리메타아크릴레이트(PA-2)를 제조하고 경화된 물성을 조사하였다. 관능기 수가 증가할수록 중량 평균 분자량은 증가하였으며, TGA (Thermogravimetric Analyzer)로 측정한 UV 경화필름의 열안정성은 (메타)아크릴레이트의 관능기 수가 많을수록 증가하였다. 또한 (메타)아크릴레이트의 관능기 수가 많을수록 경도, 내마모성, 인장강도가 우수하였으며, 내후성 테스트에서는 (메타)아크릴레이트의 관능기 수가 많을수록 황변 지수 값인 yellow index 값이 높아지는 결과를 보여주었다.

• 한국산학기술학회논문지
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• 제9권4호
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• pp.970-979
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• 2008

현재 SOA 기반 소프트웨어의 중요성이 인식되면서 국내외 SOA 기반 소프트웨어 시장이 급격히 증가하고 있는 추세이다. 이에 따라 SOA 기반 소프트웨어에 대한 고신뢰성과 고품질 소프트웨어의 요구가 증대되고 있다. 본 연구에서는 SOA 기반 소프트웨어의 기능성 품질을 평가하기 위해 품질을 시험하여 측정하고 그 결과를 적절한 기준에 따라 판정하는 방법에 대해 연구를 수행하고 평가 사례를 제시하여 평가 방법을 명확히 제시하였다. 본 연구를 통해 SOA 기반 소프트웨어의 기능성 품질 향상을 유도하고 국제 표준을 수용하는 전략기술 개발을 통해 객관성과 활용도를 높일 수 있을 것으로 기대한다.

• 한국IT서비스학회지
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• 제17권2호
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• pp.111-128
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• 2018

About 3.9 million apps and 24 primary categories can be approved on Apple iTunes Store. Making accurate categorization can potentially receive many benefits for developers, app stores, and users, such as improving discoverability and receiving long-term revenue. However, current categorization problems may cause usage inefficiency and confusion, especially for cross-attribution, etc. This study focused on evaluating the reliability of app categorization on Apple iTunes Store by using several rounds of inter-rater reliability statistics, locating categorization problems based on Machine Learning, and making more accurate suggestions about representative functionality stems for each primary category. A mixed methods research was performed and total 4905 popular apps were observed. The original categorization was proved to be substantial reliable but need further improvement. The representative functionality stems for each category were identified. This paper may provide some fusion research experience and methodological suggestions in categorization research field and improve app store's categorization in discoverability.

• 한국환경과학회지
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• 제25권4호
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• 한국의류산업학회지
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• 제10권4호
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• pp.464-472
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• 2008

Wearable computer focuses on functional aspects of fashion to respond to and satisfy needs for daily availability of ubiquitous environment owing to ever-developing digital technologies. The purpose of this study is to examine in possible developmental direction of wearable computer and thereby explore more promising directions of wearable computer to enhance its adaptability to future advanced ubiquitous environment and also satisfy both esthetical and functional needs. Now the wearable computer can be classified broadly into 3 types in the aspect of functionality, i.e. computer containing 'integratability', 'convertibility' and 'interactability'. Beyond simple portability concepts based on digital devices attached on body, it will be necessary that follow-up studies on wearable computer satisfy needs for enhanced digital functionality to comply with ubiquitous environment as well as emotional needs inherent in clothing. It is expected that possibility of future wearable computer will be extended via collaborative relationships between design and functionality, and should be implemented through possible points of contact among computer, telecommunication, design and fashion. Based on the findings of this study, it is expected that follow-up researches and developments for wearable computer to meet both functionality and esthetical values in the aspect of 'fashion design combined with electronic products' will help assure the variety of fashion designs for wearable computer contributing to better life quality of human in future ubiquitous environment.

• 원예과학기술지
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• 제33권4호
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• pp.525-534
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• 2015

The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and $2g{\cdot}L^{-1}$ CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at $-1^{\circ}C$ for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with $1g{\cdot}L^{-1}$ CaO for 12 min had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment. These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.

• Macromolecular Research
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• 제8권3호
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• pp.131-136
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• 2000

The synthesis of poly(2-ethynylpyridine) having glycidyl functionality was performed by the direct polymerization of 2-ethynylpyridine and epibromohydrin under mild reaction conditions without any initiator and catalysts. The polymerization proceeded well to give the resulting poly(2-ethynylpyridinium bromide) with a glycidyl functionality having relativity high molecular weight in high yields. The polymer structure was characterized by various instrumental methods to have the conjugated polymer backbone structure having glycidyl functionality. This ionic polymer was completely soluble in water, methanol, DMF, DMSO, and N,N-dimethylacetamide, but insoluble in THF, toluene, acetone, nitrobenzene, and n-hexane. This polymer system exhibited the UV-visible absorption around 300 and 520 nm and red photoluminescence spectrum around 725 nm.

• 한국의상디자인학회지
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• 제17권2호
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• pp.239-249
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• 2015

This study was focused on how the various materials of footwear affect the preferences of functionality and the level of discomfort when wearing. Datas were collected using questionnaire, age of 20's to 50's of female and male. Results were analysed using SPSS WIN 2.0 through t-test and ANOVA test. Results are as follows: In the preferences of materials of footwear, datas showed the shoes are of genuine leather, the sneakers are of textiles, the sandals are of man-made leather and the boots are of genuine leather. The important factor to the preferences of the materials were the leathers in the durability, the man-made leathers in easy-care and maintenance, the rubber and the complex materials in comforts. The level of the discomforts of the footwear were highly ranked in genuine leather, the man-made leather and the complex material with man-made leather and textiles followed. Man-made leather and the textiles represented the discomfort in the ankle. Mostly discomforts of the footwear showed in the sole and the top side of the foot in all kinds of footwear. The preferences in functionality were collected by the female, also female preferred the comfort the first, male preferred the durability. And the texture and the durability were highly preferred in aged female and male.