• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of Korea Multimedia Society
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• v.20 no.1
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• pp.43-50
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• 2017

According to living environment, the number of deaths due to thyroid diseases increased. In this paper, we proposed an algorithm for recognizing a thyroid detection using texture analysis based on shape, gray level co-occurrence matrix and gray level run length matrix. First of all, we segmented the region of interest (ROI) using active contour model algorithm. Then, we applied a total of 18 features (5 first order descriptors, 10 Gray level co-occurrence matrix features(GLCM), 2 Gray level run length matrix features and shape feature) to each thyroid region of interest. The extracted features are used as statistical analysis. Our results show that first order statistics (Skewness, Entropy, Energy, Smoothness), GLCM (Correlation, Contrast, Energy, Entropy, Difference variance, Difference Entropy, Homogeneity, Maximum Probability, Sum average, Sum entropy), GLRLM features and shape feature helped to distinguish thyroid benign and malignant. This algorithm will be helpful to diagnose of thyroid nodule on ultrasound images.

• Journal of Biosystems Engineering
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• v.37 no.4
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• pp.252-257
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• 2012

Purpose: The net rind pattern and color of melon surface are important for a high market value of melon fruits. The development of the net and color are closely related to the changes in shape, size, and maturing. Therefore, the net and color characteristics can be used indicators for assessment of melon quality. The goal of this study was to investigate the possibility of estimating melon soluble solids content (SSC) and firmness by analyzing the net and color characteristics of fruit surface. Methods: The true color images of melon surface obtained at fruit equator were analyzed with 18 color features and 9 texture features. The partial least squares (PLS) method was used to estimate SSC and firmness in melons using their color and texture features. Results: In sensing melon SSC, the coefficients of determination of validation (${R_v}^2$) of the prediction models using the color and texture features were 0.84 (root mean square error of validation, RMSEV: 1.92 $^{\circ}Brix$) and 0.96 (RMSEV: 0.60 $^{\circ}Brix$), respectively. The ${R_v}^2$ values of the models for predicting melon firmness using the color and texture features were 0.64 (RMSEV: 4.62 N) and 0.79 (RMSEV: 2.99 N), respectively. Conclusions: In general, the texture features were more useful for estimating melon internal quality than the color features. However, to strengthen the usefulness of the color and texture features of melon surface for estimation of melon quality, additional experiments with more fruit samples need to be conducted.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.2
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• pp.193-204
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• 2002

Many fashion forecasting companies propose the fashion colors in every season. Modern fashion consumer respond to fashionable trends with utmost sensitivity. Therefore to satisfy the consumer with an trendy image, the fashion design must be found first, as image matters, followed by an analysis of each design element's effect on the total image composition. In previous studies of fashion image, has been discussed the positive correlation between fashion design elements of color, fabric, and form as the central issue. In this thesis, two of the fashion design elements, color and fabric are simultaneously considered to classify the image of fabric in fashion. For the color variables, 10 hues are selected from Munsell's system of color notation, and 12 tones from PCCS color notation., which are currently used in the domestic fashion industry. Texture variables used in this survey are classified by luster, prominence-depression of surface, thickness, and density of fabric. Graduate students from 20 to 50 years old and the specialists in fashion companies participated in the survey. The results of this survey are as follows: 1. The fashion fabric image is classified as 5 main images: 'elegant', 'comfortable', 'characteristic', 'light'and 'simple'. 2. The influence of hue, tone and texture is significant to the fashion fabric image. Following colors, yellow-red, red hues and light grayish, dark grayish tones convey the elegant image. The texture property for the elegant image is luster, thin and low density. Properties of fabric conveying the comfortable image are yellow-red and green-yellow hue, soft, light tones, matte and high density. Furthermore, hue turned out to be a insignificant variables for the unique image, whereas dark grayish, grayish tone, luster and prominent texture convey a unique image. For light image, properties of fabric are blue-green, purple hues, light, bright tones with thin, low density texture. Properties of fabric conveying the simple image are blue-green, purple-blue, green-yellow hues, and strong, vivid tones, with luster and flat texture.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• The Journal of the Korea institute of electronic communication sciences
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• v.8 no.4
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• pp.589-593
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• 2013

Remote sensing of SAR images is suitable for sea ice observations to obtain the sea ice data if clouds or weather conditions change. There are various types of sea ice, classification results can be seen more easily to detect the change by types of sea ice. In this study, we classified the image by supervised classification method, which is minimum distance was used. Also, we compared the overall accuracy when compared to the results with classification result of SAR images and the result of texture images. When using Radarsat-2 texture images, the overall accuracy was the highest, generally, when using the SAR images had higher overall accuracy.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.11
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• pp.1771-1781
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• 2008

The purpose of this study was to classify the casual image by clothing design elements. This research was done by survey method with 30 kinds of casual image photos selected in fashion magazines. The data was analyzed by Reliability Analysis, Factor Analysis, ANOVA, Duncan's test and MDS. The results of this study are as follows: 1. Casual image was classified by 6 factors. Those were classic-casual, modern-casual, romantic-casual, vintage-casual, sexy-casual and active-casual images. 2. Classic-casual image was well-expressed by A silhouette, fit, chromatic and chromatic color coordinations and hard texture. Modern-casual image was well-expressed by H silhouette, fit and achromatic and achromatic color coordinations. Romantic-casual image was well-expressed by A silhouette, fit and soft texture. Vintage-casual image was well-expressed by H silhouette, combination apparel-fit, chromatic and chromatic color coordinations and fade-out texture. Sexy-casual image was well-expressed by fitted silhouette, tight apparel-fit and combination texture. 3. Casual image was positioned into mostly dynamic and modern on image scale.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.