• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.274-280
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• 2010

This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.142-146
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• 2016

Ripening conditions of the winter squash 'Bochang' were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter 'b' value of the skin was 2.42. At 25 and $30^{\circ}C$, the Hunter 'b' values were recorded at approximately 6.91 and 7.56, respectively. At $35^{\circ}C$, the Hunter 'b' value was increased to about 7.79 on day 9. Furthermore, at $35^{\circ}C$, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of $25^{\circ}C$ for 18-21 days and at $30^{\circ}C$ for 12-15 days are suitable for the optimum ripening of winter squash.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.342-350
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• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.207-211
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• 2008

In order to understand the difference in rice eating quality, two rice varieties having different eating qualities were examined from the correlation between palatability score (Toyo value) and components of lipid in rice endosperm. We also analyzed the relationship between lipid properties and physicochemical characteristics of milled rice. Major fatty acids of milled rice starch-lipids, known to exist as inclusion complexes with amylose in starch granules, were palmitic (38.25% in Gopum and 39.75% in Palgong) and linoleic aicds (33.13% in Gopum and 31.93% in Palgong). In addition, the unsaturated fatty acid contents of rice endosperm showed a significant relationship with palatability. Plant sterols in two rice samples were identified, Gopumbyeo of good eating quality had high contents of squlaene and cycloartenol and similar contents of campesterol, stigmasterol and sitosterol. There were significant differences in pasting properties of rice flours and starches between the two cultivars. These results suggested that rice lipids impact on pasting properties after cooking, subsequently relating to palatability.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Journal of Internet Computing and Services
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• v.11 no.4
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• pp.1-10
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• 2010

As recent fusion industry and ubiquitous technology have grown fast, network contents, which require high load, are provided in various infrastructures and facilities such as u-city and smart phones. Therefore, it is anticipated that the playback quality of multimedia compared to network loads degrades dramatically due to the drastic increment of real-time reference of conventional high load contents (eg. multimedia data). In this paper, we improved the method of the traffic assignment based on MPP which elevated the playback quality of multimedia by assigning discriminately the possible traffic of MMS with TP coefficients. When the TP coefficient which combines content preference with media preference was applied to a real-time traffic assignment scheduler, the simulation results showed that the multimedia playback stream was assigned within the possible traffic of a server. The real-time scheduling algorithm was improved by using the TP coefficient that combines the time-dependent image contents and the weighted value of media preference. It was observed from the experiment that the loss of the possible traffic decreases to 3.91% and 3.88% for three and four clients respectively.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.284-291
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• 1988

To establish the evaluation method of Korean green tea, the correlation between physicochemical characteristics and sensory scores by the expert panels were investigated using 15 kinds of green tea manufactured in 1985 from Korea, Taiwan and Japan. Tannin, caffeine and total free amino acid contents of Korean green tea are higher than foreign ones, but the chlorophyll content is the highest in Japanese high grade green tea. Sixteen free amino acids including theanine were identified, and theanine, glutamic acid, aspartic acid and arginine contents which affect the brothy taste of green tea infusion were highest in Korean green tea. Sensory score for the color of Korean green tea infusion were lower than Japanese tea, but the flavor and taste were the best. In multiple regression analysis, the quality affecting factors of the green tea were elucidated as the caffeine$(X_1)$, chlorophyll b$(X_2)$, total free amino acid contents$(X_3)$, and L value$(X_4)$ of green tea infusion. The regression equation was expressed as $Y=-21.5820+2.1691X_1+0.0130X_2+0.2314X_3-0.0001X_4$ and then $R^2$ was 0.8919.

• The Journal of the Acoustical Society of Korea
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• v.24 no.4
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• pp.186-193
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• 2005

The Terrestrial Digital Multimedia Broadcasting (T-DMB) system supplies high quality audio comparable with VCD in 7 inch display and high quality audio comparable CD at the mobile reception environment T-DMB will launch commercial service at the middle of 2005. However the bandwidth for audio data and the number of channels are restricted to 128 kbps and 2 respectively in the current T-DMB standard because of the limitation of available bandwidth for multimedia data. This Paper Proposes a novel media processor structure for providing multi-channel audio contents oyer T-DMB system allowing backward compatibility with the legacy T-DMB receiver. Furthermore. we also Propose an adaptive receiver structure to supply optimal audio contents on various speaker configuration in T-DMB receiver. To provide multi-channel audio contents allowing backward comaptilbity with the legacy T-DMB receiver, the additional data for multi-channel audio are defined as a dependent stream of main audio stream. The OD strucure for control an additional multi-channel audio elementary stream is proposed without changing the BIFS of the legacy T-DMB system.

• Hwankyungkyoyuk
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• v.20 no.1
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• pp.28-41
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• 2007

Current environmental education at elementary school is demanded to be changed into 'Sustainable Development', Therefore, we should find a new program to reflect appropriateness and diversity of environmental education at elementary school for 'Sustainable Development'. The result of analysing textbooks and the realities in environmental education at elementary school is as follows, First, when we analysed the contents of the textbook in environmental education, the reflecting rate was high in 'natural environment' and 'sound consumption', compared with in 'artificial environment', 'resource and energy' and 'health and environment'. Second, we realized the necessity for 'environmental education' complementary to 'Sustainable Development'. That is because the analysis showed the lack for the activity for approaching and solving environmental problems with 'artificial environment', 'resource and energy' and 'health and environment'. Third, the analysis also showed the deficiency in the reflection of 'environmental education' contents for maintaining healthful environment through improving the quality of life. Current textbook didn't deal with very important elements of 'environmental education' - the Quality of indoor atmosphere, harmful matter, safe things to eat, noise, stench, etc. For those reasons, it is necessary to reconstruct the realm and the contents of 'environmental education' for 'Sustainable Development' appropriate to elementary school. We require a new curriculum and textbook to cover diverse' environmental education' as well.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.527-530
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• 2014

DASH is a well-known streaming technology, which was proposed in 2010 by MPEG and standardized in 2011. Major multimedia contents service providers, including Apple, Microsoft, and Adobe are all using this technology to support their media streaming services. Whenever a new service is requested to the server, the DASH technology helps servicing the multimedia streaming to client by recognizing the capacity of network and by adapting the quality of the multimedia contents. In DASH, the quality of multimedia contents will be automatically lowered to meet the fluctuating network status, when undesirable breaks interrupt the network. In this paper, we classified and analysed the advantages and disadvantages of DASH researches in three aspects: bit-rate measurement method, bandwidth aggregation method; rate adaptation metrics, algorithms and logics; user's experiences and QoE.