• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• International Journal of Contents
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• v.14 no.4
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• pp.18-23
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• 2018

Recently, the developments in IT technology and the spread of smart phones have made Fin-Tech, which is a combination of financial services and IT technology, a big issue. In accordance with the growth trend of mobile payments in the world, all financial transactions in Korea are gradually shifting to smart phones. In fact, mobile payment system services are not widely used by users. In particular, the risk factors involved when users want to use the service are one of the factors that hinder the expansion of the usage of mobile financial payment service. The risk factors affect the trust of the mobile payment system users. Therefore, this study investigates the risk factors of the mobile payment system and the manner in which it affects a user's trust. We have also examined as how user's trust affects trust in the quality of the mobile payment system. To this end, the trust in overall quality of use was largely divided into trust in system quality, trust in information quality, and trust in service quality. Perceived finance risk, perceived performance risk, and perceived privacy risk have negative effects on cognitive trust. However, perceived time risk did not affect cognitive trust. User's cognitive trust also has an effect on trust in quality.

• The Journal of the Korea institute of electronic communication sciences
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• v.13 no.2
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• pp.427-434
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• 2018

Video services have been widely generalized thanks to the progress in compression streaming technologies. In spite of the innate difficulties in guaranteeing quality of service(QoS) of the Internet, the quality of service that is experienced by users have been improved considerably with overall bandwidth growth over the Internet and new compression and streaming technologies. For further sophisticated management scheme from the current homogeneous one, it should consider the characteristics of video contents. This paper investigates that the Quality of Experience(: QoE) for video services can vary according to the characteristics of video contents for the same compression method and transmission environments. It is expected that this result contributes to establish a new and advanced scheme to manage QoE for video services over the Internet.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.350-356
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• 2012

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.838-843
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• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• ETRI Journal
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• v.29 no.5
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• pp.649-654
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• 2007

In this paper, we propose a computational integral imaging reconstruction (CIIR) method using a round mapping model to improve the viewing quality of 3-D images. The proposed CIIR method can overcome the problem of non-uniformly reconstructed images caused by the conventional method. To show the usefulness of proposed method, some experiments are carried out and the results are presented.

• Journal of The Korean Society of Grassland and Forage Science
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• v.16 no.2
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• pp.169-176
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• 1996

An experiment was carried out to determine the effect of cultivar and tedding frequency on changes of moisture content of oat(Avena sativa L.) hay during field drying and on quality of baled oat hay after storage. The experimental design was a split-plot with the four oat cultivm such as 'Magnum', 'Cayuse', 'West' and 'Murray' as main plots and the two tedding frequencies such as 1 or 3 times a day as subplots in three replications. Moisture content of fresh cut oat cultivar was higher in the order of 'Magnum', 'Cayuse', 'West', and 'Murray' and the moisture content difference among the cultivm was maintained to the final curing day(P< 0.05). Moisture loss from the oat hay during the last 3 curing days was greater with 3 tedding a day than I tedding a day. Temperature of baled oat hay began to rise critically from the 6th day of storage and wa5 highest in 'Magnum' oat cultivar($45.3^{\circ}C$). Total nitrogen and ADIN contents of late maturing oat hay 'Magnum' and 'Cayuse' were higher than those of early maturing 'Murray' and 'West'. Tedding frequency did not influence total nitrogen and ADIN contents. ADF and NDF contents of early maturing oat hay were higher than those of late maturing oat hay. Relative feed value (RFV) of 'Magnum' oat hay was the highest(l06) and classified as Grade 2 in forage quality standard. Quality grade difference between early and late maturing oat cultivan was only 1 or 2.

• Journal of Environmental Science International
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• v.7 no.4
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• pp.531-540
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• 1998

To examine water pollution status of agricultural water source of greenhouse area in Gyeongnam, the ground water quality was investigated six times at five areas in Gyeongnam from October in 1995 to March in 1996. pH of ground water were generally in the range of 5.9∼7.6. But a site in Changnyeong area was out of the range In 6.0∼8.5 which is water quality standard for agriculture. COD of ground water was below 2.8mg/l. NH4+-N contents in ground water was very low in all areas and the average of NO3'-N contents in Changnyeong and Chinju area was high with 13.2 and 11.5mg/l respectively. Hardness, SO42- and EC of ground water In Hmm were higher than any other area. Fe and Mn contents of ground water in Kimhae were higher than any other area with 7.17 and 0.95wt, respectively. Heavy metals such as Cu, Cd, Pb and Zn of ground waker were below water Quality standard far agriculture but some sites were over. Between COD and SS in ground water were not correlated with rInG.338,'but between COD and NH4+, -N were positively correlated. And EC was positively correlated with Ca2+, Mg2+ and SO42-. Ground water pollution status of agricultural water source of greenhouse area in Gyeongnam was genrrally high in order of Sacheon < Chinju < Hmn < Kimhae < Changnyeong.