• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.15 no.6
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• pp.303-309
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• 2015

The construction process and safety management are an important means of the total projects for the decision-making. As an important management tool of cost, resources and risks of the project, the analysis and evaluations are recorded as an important asset of company. Also, it has become a safety device that could reduce risk factors repeatedly by the decision-making methods for the future similar projects. Component-based software, by reusing the useful part, which was prepared without newly developing all that, by building a new software product, the long-term continuous/steady through the provision of a component-based software, by securing a sales base, it should be the development and supply a wide range of applications. In this paper, we propose the construction process control systems for increasing modifiability of process creation and modification for business efficiency in accordance with the diverse trends in the construction process as a low-cost niche through a component-based software supplier to solve these problems.

• The Research Journal of the Costume Culture
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• v.23 no.1
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• pp.102-116
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• 2015

This study aimed to identify the effects of fashion brand extensions types, preannouncing and consumers' regulatory focus on preference towards extension products. To that end, the study used a 2 (fashion brand extension types: similar vs. non-similar) ${\times}2$ (preannouncing: near preannouncing vs. far preannouncing) ${\times}2$ (regulatory focus: promotion focus vs. prevention focus) three mixed elements. The subjects of the study were 280 men and women in their 20~40s living in Seoul and Chungnam province and total of 229 data were analyzed. Data were analysed with SPSS 19.0 program and three-way ANOVA, simple interaction effects and simple main effects analysis were conducted. The results of this study are as follows: First there were significant differences in preference based on fashion brand extension types and preannouncing. Second, there were significant interaction effects in preference between extension types of fashion brand and regulatory focus. But there was no difference in preference toward extension products according to types of preannouncing and regulatory focus. Lastly, fashion brand extension types, preannouncing and regulatory focus showed significant interaction effects on preference. Thus even in cases of non-similar brand extensions which carry more risk of failing, the appropriate marketing communication strategies such as preannouncing will result in brand preference. Also marketing activities should be comprehensive and strategical based on consumers' tendencies in order to derive positive evaluations.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.212-221
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• 2008

This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at $42^{\circ}C$ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period. The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.

• Korean Journal of Metals and Materials
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• v.48 no.12
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• pp.1090-1096
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• 2010

This pitting corrosion study of welded joints of austenitic stainless steels (AISI 304L and 316L) has addressed the differentiating solidification mode using three newly introduced filler wires with a flux-cored arc welding process (FCAW). The delta ferrite (${\delta}$-ferrite) content in the welded metals increased with an increasing equivalent weight ratio of chromium/nickel ($Cr_{eq}/Ni_{eq}$). Ductility dip cracking (DDC) was observed in the welded metal containing ferrite with none of AISI 304L and 0.1% of AISI 316L. The potentiodynamic anodic polarization results revealed that the $Cr_{eq}/Ni_{eq}$ ratio in a 3.5% NaCl solution didn't much affect the pitting potential ($E_{pit}$). The AISI 316L welded metals with ${\ddot{a}}$-ferrite content of over 10% had a superior $E_{pit}$ value. Though the AISI 316L welded metal with 0.1% ferrite had larger molybdenum contents than AISI 304L specimens, it showed a similar $E_{pit}$ value because the concentration of chloride ions and the corrosion product induced severe damage near the DDC.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.28 no.6
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• pp.1523-1537
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• 2018

The AI speaker is a simple operation that provides users with useful functions such as music playback, online search, and so the AI speaker market is growing at a very fast pace. However, AI speakers always wait for the user's voice, which can cause serious problems such as eavesdropping and personal information exposure if exposed to security threats. Therefore, in order to provide overall improved security of all AI speakers, it is necessary to identify potential security threats and analyze them systematically. In this paper, security threat modeling is performed by selecting four products with high market share. Data Flow Diagram, STRIDE and LINDDUN Threat modeling was used to derive a systematic and objective checklist for vulnerability checks. Finally, we proposed a method to improve the security of AI speaker by comparing the vulnerability analysis results and the vulnerability of each product.

• The Research Journal of the Costume Culture
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• v.27 no.4
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• pp.398-413
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• 2019

This study empirically analyzed the influence of fashion brands' marketing issues on actual sales and consumer preference-focusing on evaluation trends of brands over time by using the theoretical background and big data provided through literature. This study examined the influence of three fashion brands (Balenciaga, Vetements, and Off-White) that have recently seen a drastic increase in the number of searched volumes through social networks. To identify the consumer-brand evaluations and trends and the marketing issues, the time period was divided into Groups A and B, which are from 2014 to 2015 and from 2016 to 2017, respectively. This study analyzed the frequency of overlapping keywords by using the R program to graphically visualize the changes over the timeline. Specifically, this analysis extracted data mainly related to bags, wallets and accessories for 2014-2015, but in 2016-2017, all four brands saw a vast increase in the frequency of searching product keywords related to clothing and footwear, and newly extracted ones were the top keywords. When analyzing the big data with these keywords as indicators, I confirmed that the products related to bags, wallets, and accessories were shifted to those related to apparel and footwear. Consumers previously recognized luxury brands such as Balenciaga as accessories-oriented brands that were focused on handbags and sunglasses, but now they are gaining popularity and recognition among consumers as a fashion brand.

• Journal of Climate Change Research
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• v.9 no.1
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• pp.81-90
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• 2018

"The Framework Act on Low-Carbon Green Growth" specifies the requirements for the development and verification of emission factors for establishing reliable national greenhouse gas statistics. The scope of the regulations covers the development and validation of energy, industrial processes, solvents and other product use, agriculture, land use, land use change and emission and absorption coefficients of the forestry and waste sector as defined in the 1996 IPCC Guideline and GPG 2000, The minerals sector to be covered in this study belongs to industrial processes. As a representative method for quantifying and evaluating GHG emission factors, there are emission grade quality grading and DARS (Data Rating Rating System) in the 'Procedures for Preparing Emission Factor Documents (1997)' reported by US-EPA. However, the above two methods are not specific and comprehensive, and lack the details for accurate emission factor verification. Therefore, there is a need for a method for verifying and quantifying certified greenhouse gas emission factors that reflects characteristics of each industry sector in Korea and accord with IPCC G/L and GHG target management. In this study, we conducted a weighted study on quantitative and evaluation lists of emission factor using questionnaires to develop a more accurate methodology for quantifying national greenhouse gas emission factors in the mineral sector. Quantification and evaluation of emission factor are classified into essential verification and quality evaluation. The essential verifications are : administrative compatibility, method of determining emission factors, emission characteristics, sampling methods and analysis methods, representativeness of data. The quality evaluations consisted of the quality control of the data, the accuracy of the measurement and analysis, the level of uncertainty, not directly affect the emission factor, but consisted of factors that determine data quality.