• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• Journal of the Korea Computer Graphics Society
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• v.15 no.1
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• pp.17-23
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• 2009

We present a simple new idea to improve the quality of exemplar based texture synthesis using multiple rotated input exemplars. Our algorithm successfully obtain rotational synthesis feature variations and manages to reduce the artifacts in the results, especially patch seams due to the structure of the exemplars provided which have been inappropriate for previous neighborhood matching synthesis algorithms. Our algorithm is parallel in nature, thus it is possible to implement our algorithm using GPU or multi-core CPU to accelerate synthesis process.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.71-75
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• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.450-454
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• 2001

The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

• Journal of Information Processing Systems
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• v.15 no.6
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• pp.1296-1305
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• 2019

To solve the problem of poor noise suppression capability and frequent loss of edge contour and detailed information in current fusion methods, an infrared and visible light image fusion method based on variational multiscale decomposition is proposed. Firstly, the fused images are separately processed through variational multiscale decomposition to obtain texture components and structural components. The method of guided filter is used to carry out the fusion of the texture components of the fused image. In the structural component fusion, a method is proposed to measure the fused weights with phase consistency, sharpness, and brightness comprehensive information. Finally, the texture components of the two images are fused. The structure components are added to obtain the final fused image. The experimental results show that the proposed method displays very good noise robustness, and it also helps realize better fusion quality.

• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2000.12a
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• pp.169-172
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• 2000

Direct volume rendering has yet been restricted to high-end graphic workstations and special-purpose hardware, due to the large amount of trilinear interpolation, that are necessary to obtain high image quality. In this paper, we implemented the volume rendering techniques using the 2D-texture at the environment of standard PC hardware. In addition, we show how multi-texturing capabilities of modern PC graphics board are enable to volume rendering. Besides using extended OpenGL function, we improved pixel operations and rendering capacity.

• Journal of Information Processing Systems
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• v.13 no.1
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• pp.114-127
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• 2017

This paper proposes a color image coding algorithm based on shape-adaptive all phase biorthogonal transform (SA-APBT). This algorithm is implemented through four procedures: color space conversion, image segmentation, shape coding, and texture coding. Region-of-interest (ROI) and background area are obtained by image segmentation. Shape coding uses chain code. The texture coding of the ROI is prior to the background area. SA-APBT and uniform quantization are adopted in texture coding. Compared with the color image coding algorithm based on shape-adaptive discrete cosine transform (SA-DCT) at the same bit rates, experimental results on test color images reveal that the objective quality and subjective effects of the reconstructed images using the proposed algorithm are better, especially at low bit rates. Moreover, the complexity of the proposed algorithm is reduced because of uniform quantization.

• Journal of information and communication convergence engineering
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• v.20 no.1
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• pp.58-64
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• 2022

Breast ultrasonic reading is critical as a primary screening test for the early diagnosis of breast cancer. However, breast ultrasound examinations show significant differences in diagnosis based on the difference in image quality according to the ultrasonic equipment, experience, and proficiency of the examiner. Accordingly, studies are being actively conducted to analyze the texture characteristics of normal breast tissue, positive tumors, and malignant tumors using breast ultrasonography and to use them for computer-assisted diagnosis. In this study, breast ultrasonography was conducted to select 247 ultrasound images of 71 normal breast tissues, 87 fibroadenomas among benign tumors, and 89 malignant tumors. The selected images were calculated using a statistical method with 21 feature parameters extracted using the gray level co-occurrence matrix algorithm, and classified as normal breast tissue, benign tumor, and malignancy. In addition, we proposed five feature parameters that are available for computer-aided diagnosis of breast cancer classification. The average classification rate for normal breast tissue, benign tumors, and malignant tumors, using this feature parameter, was 82.8%.

• 축산식품과학과 산업
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• v.7 no.2
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• pp.39-47
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• 2018