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야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
강희선,김민주,노정옥,최형일,한명륜,명정호,김애정,Kang, Hee-Sun,Kim, Min-Ju,Rho, Jeong-Ok,Choi, Hyong-Il,Han, Myung-Ryun,Myung, Jeung-Ho,Kim, Ae-Jung 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.4
This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (${\Delta}$) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity ($IC_{50}$) also increased with increasing amounts of wild carrot juice added. The ${\alpha}$-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (${\alpha}$-glucosidase inhibitory and lipase inhibitory activities).
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김애숙(Ai-Shu Jin),최재영(Jae-Young Choi),최형일(Hyong-Il Choi) 한국컴퓨터정보학회 2010 한국컴퓨터정보학회 학술발표논문집 Vol.18 No.2
본 논문에서는 기존의 ISODATA 알고리즘을 네트워크 공격탐지에 더욱 적합하도록 개선하여 공격을 탐지하는 새로운 방법을 제안한다. 수많은 인터넷상의 트래픽 정보들을 군집화하여 유사도를 비교하는 방법을 통해 공격을 판단한다. 기본적인 절차는 송신자 IP와 Port, 수신자 IP와 Port 정보를 이용하여 송신자와 수신자 사이의 관계를 분석하고 그 특징 값들을 이용하여 개선된 군집화 알고리즘을 이용하여 군집화를 수행한다. 그리고 얻어진 패턴의 특징값을 인공신경망에 학습하여 공격유형을 분류하고 탐지하도록 한다. 기존의 공격탐지 방법과 비교했을 때, 계산양이 적고 속도가 빠르다는 장점이 있으며 제안하는 방법의 우수성을 실험을 통해 증명하였다.
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야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
강희선 ( Hee-sun Kang ),김민주 ( Min-ju Kim ),노정옥 ( Jeong-ok Rho ),최형일 ( Hyong-il Choi ),한명륜 ( Myung-ryun Han ),명정호 ( Jeung-ho Myung ),김애정 ( Ae-jung Kim ) 대한영양사협회 2017 대한영양사협회 학술지 Vol. No.
This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC<sub>50</sub>) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).
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