• International Journal of High-Rise Buildings
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• v.10 no.1
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• pp.9-16
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• 2021

Being the origin of Shanghai City, the Old Town presents a high-density spatial texture, a characteristic of local living conditions in the Shanghai context. However, the Old Town is faced with competing interests: the preservation of historic urban features and the improvement of contemporary living conditions. In view of its high density and poor living conditions, this paper focuses on two types of blocks for urban design research, and proposes two spatial regeneration strategies, as "overlapping lilong" and "texture continuity". It is expected to inherit the regional characteristics of urban space, improve the plot ratio and supplement the mix of functions, through the translation of the traditional lilong typology and the reproduction of historical streets and alleys, so as to provide operable spatial strategies and design methods for the organic renewal of Old Town and other historic districts.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

• Journal of Yeungnam Medical Science
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• v.21 no.2
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• pp.224-230
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• 2004

Background: To determine the various sonographic findings in a papillary carcinoma of the thyroid. Materials and Methods: 48 patients with a proven papillary carcinoma of the thyroid were involved. The sonographic features analyzed were the size, shape, content, margin, internal echo, and calcification pattern. Results: Common sonographic features of a papillary carcinoma include the hypoechoic texture (94%), an ill defined margin (81%), a solid nodule (100%), irregular shape (48%), and microcalcifications (35%), or no calcifications (42%). The uncommon features included a hyperechoic or mixed echo texture, cystic elements, a well defined margin, and a coarse or peripheral calcifications. Conclusion: Ill-defined hypoechoic solid nodule with microcalcification is a characteristic ultrasonographic finding of a thyroid papillary carcinoma.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.653-662
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• 1991

aThe terms of hard and soft as applied to wheats are descriptions of the texture of the kernel. A hard wheat kernel required greater force to cause it to disintegrate than those a soft wheat kernel. Factors than can affect the measurement of hardness outnumber those that affect hardness itself. Kernel texture is the most important single characteristic that affects the functionality of a common wheat. It affect the way in which must be tempered for milling ; the yield and the particle size, and density of flour particles ; and the end use properties in milling, breadmaking, production of soft wheat products, and noodle-making. Papers are reviewed from various sources not only hardness but flour functionality.

• Journal of the Korean Home Economics Association
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• v.49 no.1
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• pp.121-133
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• 2011

This research was designed to compare the subjective evaluation of texture image and preference between offline and online by structural characteristics of women' jacket fabrics for spring and summer. 78 participants evaluated the sensibility image and preference of various fabrics. The data were analysed by factor analysis, t-test, Pearson's productive correlation, regression, and multi dimensional scale. The results were as follows: Sensibility image factors of women' jacket fabrics were 'classic' 'sophisticated' 'natural' 'characteristic' and 'practical'. Between offline and online, sensibility images showed no differences. In sensibility images, 'classic'-'sophisticated', 'natural'-'practical', and 'practical'-'characteristic' images showed significant correlation. By analyzing the contribution of fabric structure on sensibility images, density affected on the 'classic' image offline and online. By the results of regression analysis, thickness, density and weave affected on the tactile preference. In sensibility images, 'classic', 'sophisticated' 'characteristic' images were the influencing factor. 'Sophisticated', 'natural', 'characteristic' and 'practical' images affected on the purchase preference.

• Journal of the Korea Society of Computer and Information
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• v.16 no.9
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• pp.77-85
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• 2011

In this paper, we propose an region segmentation and texture based feature extraction method which split the pavement and roadway from the camera which equipped to the visually impaired person during a walk. We perform the hough transformation method for detect the boundary between pavement and roadway, and devide the segmented region into 3-level according to perspective. Next step, split into pavement and roadway according to the extracted texture feature of segmented regions. Our walking assistance system use rotation-invariant LBP and GLCM texture features for compare the characteristic of pavement block with various pattern and uniformity roadway. Our proposed method show that can segment two regions with illumination invariant in day and night image, and split there regions rotation and occlution invariant in complexed outdoor image.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.311-323
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• 2023

Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers' purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such as meat texture, tenderness, and color have not much studied in cattle. Among these traits, meat tenderness and texture of cattle are among the most important factors affecting quality evaluation of consumers. Collagen is the main component of connective tissues.It greatly affects meat tenderness. The objective of this study was to determine significant variants and candidate genes associated with collagen contents trait (total collagen) through genome-wide association studies (GWAS). Phenotypic and genomic data from 135 Hanwoo were used. The BLUPF90 family program and GRAMMAR method for GWAS were applied in this study. A total of 73 potential single nucleotide polymorphisms (SNPs) showed significant associations with collagen content. They were located in or near 108 candidate genes. TMEM135 and ME3 genes were identified to have the most significant SNPs associated with collagen contents trait. Data indicated that these genes were related to collagen. Biological processes and pathways for the prediction of biological functions of candidate genes were confirmed. We found that candidate genes were involved in positive regulation of CREB transcription factor activity and actin cytoskeleton related to tenderness and texture of beef. Three genes (CRTC3, MYO1C and MYLK4) belonging to these biological functions were related to tenderness. These results provide a basis for improving genomic characteristics of Hanwoo for the production of tender beef. Furthermore, they could be used they could be used as an index to select desired traits for consumers.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.259-265
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• 2002

In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

• Journal of Fashion Business
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• v.4 no.3
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• pp.115-129
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• 2000

The purpose of this study is to discover the techniques and the trends of expression of modern knitwears focusing on the 1990's after. The resorts of this study is as follows: The techniques of expression of knitwears are classified by the sections on the techniques and the styles of expression. The divisions into the techniques are knitting, crochet, macrame, netting, knotting. And the divisions into upon the styles of expressions are color, pattern, texture, relief and seeing through The techniques of expression on the modern knitwears are expressed characteristic of variety and composition, are expended to the art wear by translated into art. According to a wide sense, ecology, ethnic, modern are the themes of knitwears of 1990's after. The characteristic technique of expression according to the themes are expressed by the harmony of image, yarn, color, silhouette, techniques of expression. The modern knitwears are tried by mixed and various techniques, developed to the area of art wear, escaping from simple and practical item.