Earticle

Korean Herbal Medicine (KHM) has clinical advantages that can overcome the limitations of Western Medicine. However, the strength of KHM cannot be fully exercised without standardization. In fact, many aspects of KHM including the processing of the herbal medicines are being standardized these days. Twenty-eight methods of herbal medicine processing that were previously described in the Korean Pharmacopoeia have since been deleted. The herbal medicines processing methods significantly affect their pharmacological properties, and hence this forms an essential part of KHM. In this research, therefore, the history of processing KHM and the steps involved have been summarized and analyzed. Furthermore, the changes in the efficacy of 165 herbal medicines in the Korean Pharmacopoeia after processing were summarized. In addition, the traditional processing methods in various textbooks and the processing methods in Korean Pharmacopoeia were compared to enhance the current level of standardization. This study, therefore, suggests a new “3K formula” as the first step for standardization of herbal medicines processing. With this formula, it is possible to name the processed herbal medicines in a unified way. With the ever-increasing global demand for herbal medicines, there is a clear necessity for further future studies on the standardization of the herbal medicines processing methods.

Recently, content-based music information retrieval (MIR) systems for mobile devices have attracted great interest. However, music retrieval systems are greatly affected by background noise when music is recorded in noisy environments. Therefore, we evaluated various pre-processing methods using the Philips method to determine the one that performs most robust music retrieval in such environments. We found that dynamic noise reduction (DNR) is the best pre-processing method for a music retrieval system in noisy environments.

Corticosterone is known as a biological stress index in many species including birds. Feather corticosterone concentration (FCC) has increasingly been used as a measure for chronic stress status in broiler chickens. As sample preparation is the first step of analytical process, different techniques of feather matrix disruption need to be validated for obtaining better result in analysing corticosterone extraction. The current study was a validation of pulverizing the feather by bead beater (BB) and surgical scissors (SS) processing prior to corticosterone extraction in feather of broiler chickens. The type of feather processing prior to the hormone extraction may alter the final output. Thereby, finding a standard method according to laboratory facilities is pivotal. This study carried out to determine the effects of feather pulverization methods on the extraction amount of corticosterone in broiler chickens. Feathers were sampled from four weeks old Ross 308 broiler chickens (n = 12 birds). All broiler chickens were kept under the same environmental condition and had access to feed and water. Feather samples were assigned to one of the following processing methods 1) using a BB for pulverizing and 2) using a SS for chopping into tiny pieces. Each sample was duplicated into two wells during enzyme immunoassay (EIA) analysis to improve the accuracy of the obtained data. The results showed lower standard errors and constant output of FCC by using the BB method compared with the SS method. Overall comparison of FCC showed a significantly higher (p < 0.001) amount of the FCC in the BB compared with the SS. Overall, using the BB method is recommended over the SS method for feather processing due to the ability to homogenize a large number of samples simultaneously, ease of use and greater extraction of feather corticosterone.

Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily prepared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentration of phenolic compounds were found among differently processed laver. The total phenolic content for laver extracts ranged from 10.81 mg gallic acid equivalent (GAE)/g extract to 32.14 mg GAE/g extract, depending on extraction solvent and temperature. Laver extracts contained very few flavonoids (0.55 mg catechin equivalent/g extracts to 1.75 mg catechin equivalent/g extracts). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl radical, and superoxide anion scavenging assays were used to determine the radical scavenging capacities of laver extracts. These assays revealed that the processing method and extraction condition affected the antioxidant potentials of laver. Antioxidant activity of dried laver, roasted laver, and seasoned laver increased in a concentration-dependent manner ($100{\sim}1,000{\mu}g/mL$). The radical scavenging activities of $37^{\circ}C$ and $100^{\circ}C$ water extracts were lower than that of a $37^{\circ}C$ 70% ethanol extract. The highest radical scavenging capacity was observed in the $37^{\circ}C$ 70% ethanol extracts of dried laver, roasted laver, and seasoned laver. Overall, these results support that notion that laver contains bioactive compounds, such as polyphenols and flavonoids, which may have a positive effect on health.

Recently, effort to obtain various information from the vast amount of social network services (SNS) big data generated in daily life has expanded. SNS big data comprise sentences classified as unstructured data, which complicates data processing. As the amount of processing increases, a rapid processing technique is required to extract valuable information from SNS big data. We herein propose a system that can extract human sentiment information from vast amounts of SNS unstructured big data using the naïve Bayes algorithm and natural language processing (NLP). Furthermore, we analyze the effectiveness of the proposed method through various experiments. Based on sentiment accuracy analysis, experimental results showed that the machine learning method using the naïve Bayes algorithm afforded a 63.5% accuracy, which was lower than that yielded by the NLP method. However, based on data processing speed analysis, the machine learning method by the naïve Bayes algorithm demonstrated a processing performance that was approximately 5.4 times higher than that by the NLP method.

In the domestic mushroom market, the price is lowered due to the increase of production, which makes it difficult to manage the farm. We will expand mushroom consumption by developing various processed products using fresh mushrooms. We investigated how quality characteristics of salted mushrooms are changed according to various processing methods. When the dried mushrooms were salted, the lightness of surface and quality was low. The pre-treatment processing method suitable for mushroom salting was a semi-drying after blanching. Mushrooms treated with this method had a low salinity of internal tissues and high hardness, chewiness. Mushroom pickles showed higher preference for soy sauce solution than vinegar solution. As a result of analyzing preference of mushroom pickles, it is suitable to produce soy sauce pickle with king oyster mushroom.

A rhizome of Gastrodia elata Blume(Orchidaceae) is a traditional herbal medicine in Oriental countries, such as Korea, China and Japan. In order to confirm the Antioxidant activities of G.elata, we carried out various in vitro assays to examine its biological activities. The processing of medicinal herbs can result in compositional changes, and these changes can generally result in different pharmacological activities. G.elata rhizome samples with different steaming processes, distribution product, steamed one time (1S) and five times (5S), were extracted with 100% MeOH and freeze-dried for its bioassays. Total flavonoid and pholyphenol contents showed the highest at the 5S sample. Likewise, DPPH free radical scavenging activity was the highest at 5S which is slightly lower than control sample(ascorbic acid). Reducing power also showed the highest at 5S, and especially the value of 5S sample was two times higher than that of 1S sample, the lowest value. In summary, this study suggested the value of G.elata as a potential natural antioxidant.

인삼의 생산과정에서 부산물로 얻어지는 인삼엽을 건강 기능성 식품의 소재로 활용 가능성을 모색하기 위하여 인삼엽차를 건조법(DRT), 숙성법(AGT), 열처리법(HPT)등 3가지 방법으로 제조하고 화학적 조성의 변화를 조사하였다. 인삼엽차의 제조방법에 따른 일반성분 함량은 거의 유사하였으나 조지방, 환원당 함량은 HPT에서 감소되는 경향을 나타내었다. 유리당 함량은 DRT가 6.07%로 가장 많았으며 sucrose, fructose, glucose순이었다. 유리아미노산의 조성은 serine 이 309.6∼336.6 mg%로 가장 높았으며 valine, leucine, isoleucine, aspartic acid 순으로 그 함량이 높았고 DRT에 비하여 ACT, HPT에서 감소되는 추세를 나타내었다. 무기질 함량은 Ca 가 2,115 mg%로 가장 많았고 K, Mg, P, Na, Mn, Fe, Zn, Cu 순으로 제조방법 사이에 차이는 나타나지 않았으나 찻물의 무기질 함량을 좌우하는 침출율은 HPT가 가장 우수하였다. 특히 Zn, Mn, Mg등은 면역체계를 유지하며 체내 유해 활성산소의 제거에 관여하는 무기질로서 이들 함량이 높다는 점은 인삼엽차의 우수성의 하나로 평가된다. 인삼엽차의 총 비타민 C 함량은 HPT가 424.4 mg%로 가장 많았으며 침출율도 가장 높았다. 지방산 조성은 제조방법간 차이는 나타나지 않았으며 palmitic acid가 가장 높았고 linoleic acid, linolenic acid, oleic acid, stearic acid 순이었다. 한편 인삼엽차의 색도는 DRT에 비해 AGT, HPT 에서 L값이 감소하고 a값은 증가하여 갈색 물질의 증가를 나타내었다. 이상의 결과를 종합해볼 때 인삼엽차의 제조방법은 열처리법(HPT)에서 가장 우수한 품질을 나타낸 것으로 생각한다.

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.

건강 기능성과 기호성, 간편성을 갖는 건강차를 개발하기 위하여 4년생 인삼엽을 7월과 8월에 각각 채엽하고 이를 재료로 하여 건조법(DRT), 숙성법(AGT), 열처리법(HPT) 등의 3가지 방법으로 인삼엽차를 제조하고 인삼제품의 품질 지표인 조사포닌 함량과 조성을 조사한 결과는 다음과 같다. 1. 인삼엽차의 조사포닌 함량은 제조 방법 중 HPT 가 18.72~18.82%로 가장 높았으며 AGT는 18.24~18.29%, DRT는 17.02~17.17%순이었고 채엽시기별 함량 차이는 거의 나타나지 않았다. 2. 인삼엽차의 ginsenoside 조성은 채엽시기, 제조방법별로 유사하였으며, ginsenoside-Re가 1.97~2.15로 가장 높았고, -Rd이 1.48~l 79, -Rg$_1$이 1.33~l.58, 그리고 -Rb, -Rb$_2$, -Rc 순이었다. 3. 인삼엽차의 protopanaxadiol(PD), protopanaxatriol(PT)계 사포닌의 함량비(PD/PT)는 제조 방법 중 DRT가 1.11~l.13, HPT 1.09~l.12이었고 AGT는 0.92~1.02로 다소 낮은 결과를 나타내었다. 또한 채엽시기별 함량비는 유사하였다. 4. 인삼엽차의 5분간 열탕침출액의 조사포닌 함량은 7월엽 제품, HPT가 각각 15.88%, 16.88%로 가장 높았고 ginsenoside함량은 -Re, -Rd, -Rg$_1$, -Rb$_2$, -Rc 순이었다. 알콜로 8시간 환류 추출한 총 사포닌과 5분간 열탕 침출액 중 조사포닌 함량을 비교한 조사포닌 침출율은 81.74~84.38%로서 7월엽 제품, HPT가 84.38%로 가장 높았고 ginsenoside침출율은 다소 낮은 78.00~88.13%를 나타내었다. 또한 30분간 침출액의 침출율은 88.01~92.31%로 5분간 침출율보다 7월엽 제품은 10~13%, 8월엽 제품은 약 20% 증가하였고 ginsenoside 침출율은 유사한 경향을 나타내었다.

Panax ginseng leaf tea was developed for the functional benefit of health, preference and convenience. The leaves of 4-year-old ginseng were selected in July and August. The ginseng leaf was treated by three methods : heat processed tea(HPT), aged tea(AGT) and hot-air dried tea(DRT). The contents and compositions of their crude saponin of ginseng leaves were measured. 1. The content of crude saponin of HPT was the higher than other treatments. The content of HPT was 18.72∼18.82％, ACT 18.24∼18.29％ and DRT 17.02∼17.17％. 2. The harvest time and treatment methods were not affect the composition of ginsenoside in ginseng leaf tea. The ginsenoside-Re was shown the highest value as 1.97∼2.15. And ginsenoside-Rd was 1.48∼1.79, -Rg$_1$ 1.33∼1.58 and -Rb, -Rb$_2$, -Rc in the order. 3. The content of protopanaxadiol(PD) and protopanaxatriol(PT) was shown that DRT was 1.11∼1.13, HPT 1.09～l.12 and AGT 0.92∼1.02. The content of PD and PT were shown similar result at any harvest time. 4. The contents of crude saponin extracted by hot-water at 5 min was the higher ratios in HPT and harvested in July than other treatments. The content of crude saponin of ginseng leaf harvested in July was 15.88% and HPT was 16.88%. The order of contents of ginsenoside were -Re, -Rd, -Rg$_1$, -Rb$_1$, -Rb$_2$, and - Rc. The extraction ratio of crude saponin extracted by the circulated extraction method in 8 hours and 5 min extraction were 81.74∼84.38％. And HPT of ginseng leaf harvested in July was the highest value 84.3％ but the extraction ratio of ginsenoside was 78.00～88.13%. But the extraction ratio of ginsenoside was similar trend in all treatments.

본연구(本硏究)는 효율적(效率的)이고 합리적(合理的)인 즉석미반(米飯)의 제법(製法)을 얻고자 제법(製法)에 따라 만든 즉석미반(米飯)에 대(對)한 이화학적(理化學的) 성상(性狀)을 구명(究明)한 결과(結果) 다음과 같다. 1. 즉석미반(米飯)의 흡수력(吸收力)은 냉동열풍건조(冷凍熱風乾燥)한 것이 $20^{\circ}C$물에서 20분후(分後)에 수분함량(水分含量) 61.5%였고 $100^{\circ}C$물에서 5분후(分後)에 63%로서 가장 흡수력(吸收力)이 빨랐다. 2. 즉석미반(米飯)을 $20^{\circ}C$물에서 30분간(分間) 침지후(浸漬後) 밥으로 재생(再生)한 미반(米飯)의 물성치(物性値) 중 경도(硬度)와 씹는 힘은 전형적(典型的)인 취반미(炊飯米)에 비(比)하여 10~20%높았고 탄력성(彈力性)과 부착성(付着性)은 35~40%나 낮아 큰 차이를 보였고 $100^{\circ}C$물에 10분간(分間) 침지(浸漬)하여 밥으로 재생(再生)한 미반(米飯)의 물성치(物性値)는 전형적(典型的)인 취반미(炊飯米)에 비(比)하여 3~5%의 근사치(近似値)을 나타냈으며 냉동열풍건조(冷凍熱風乾燥)한 것이 가장 양호한 값을 보였다. 3. 즉석미반(米飯)를 $20^{\circ}C$물에서 30분간(分間) 침지(浸漬)하여 밥으로 재생(再生)한 것을 관능검사(官能檢査)한 결과(結果) 전형적(典型的)인 취반미(炊飯米)을 100으로 기준(基準)하였을 때 71~76의 값을 나타냈고 $100^{\circ}C$물에서 10분간(分間) 침지(浸漬)시켜 밥으로 재생(再生)한 것은 93~94의 값을 보였고 냉동열풍건조(冷凍熱風乾燥)한 것이 맛, 향기(香氣) 및 조직(組織)의 식감(食感) 등(等)에서 가장 좋았고 알코올 탈수건조(脫水乾燥)한 것은 색(色)에서 가장 좋았다.

Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied. Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However, color was more desirable in alcohol dehydrated rice.

본 연구는 옥수수 알곡의 가공방법(통 옥수수, 분쇄, flake 3.8mm, 2.8mm 및 1.5mm)이 in vitro 상의 건물 소화율 및 in sacco 방법에 있어 반추위 내에서의 건물 분해율에 미치는 영향를 규명하기 위해 반추위에 캐뉼라(cannulae)가 장착된 홀스타인 건유우 3두를 공시축으로 하여 수행하였는데 그 결과를 요약하면 다음과 같다. 옥수수 가공형태별 in vitro 소화율은 in sacco 방법에서와 비슷한 경향을 보였다. 48시간 배양시에 1.5mm flake 및 분쇄한 옥수수가 각각 92.3, 91.2%로서 가장 높았다, 다음으로 2.8mm 및 3.8mm flake가 각각 83.9, 83.4%이였다. 특히, 통 옥수수는 가장 낮았으며, density가 낮은 통 옥수수가 높은 것보다 2배 이상 빠르게 분해되었다. In sacco 방법에 의한 건물 분해율은 48시간대에서 1.5mm flake, 분쇄 옥수수 및 2.8mm flake가 각각 94.4, 88.0 및 87.0%로서 가장 높았고, 3.8mm flake는 61.8%로서 이들보다 유의적으로 낮았다. Density가 낮은 통 옥수수가 높은 것보다 12시간대까지는 많이 분해되는 경향을 보였으나, 유의적인 차이가 없었고, 24, 48시간대에서는 유의하게 높아졌다. 본 연구의 결과를 종합하면, 옥수수를 분쇄하거나, flaking 처리를 하면 통 옥수수에 비하여 반추위 내에서 건물 분해율이 유의하게 증가되었다. 또한 flake의 가공정도를 증진시킬수록 건물 분해율이 유의하게 증가되었으며, 1.5 mm로 얇게 가공한 flake는 반추위 내에서 급속하게 분해되는 경향이었다. 한편, 같은 통 옥수수에서도 density가 낮은 것이 빠르게 분해되었다.

The objective of these studies were to examine the effects of processing methods of corn grains on in vitro dry matter digestability and in sacco degradability in the rumen by three ruminally cannulated dry Holstein cows. The corns for these experiments were untreated; whole corn L(density; 660 g/ℓ), whole corn H(density; 740 g/ℓ), and treated by four different types: Ground corn, 3.8 mm, 2.8 mm, and 1.5 mm flaked corns. The results obtained were summarized as follows: The DM degradabilities, after 48 hr incubation by in sacco method, were the highest(94.4, 88.0 and 87.0%, respectively) in 1.5 mm flaked corn, ground corn, and 2.8 mm flaked corn. The 3.8 mm flaked corn was degraded significantly lower than these. Until 12 hr incubation, whole corn L tended to be degraded little more than whole corn H, was not significantly different. However, after 24 hr incubation, the significant differences between whole corn L and whole corn H were shown(P<0.05). The DM digestabilities by in vitro digestion were the highest for 1.5 mm flaked corn and ground corn(92.3 and 91.2%, respectively)(P<0.05), followed by 2.8 mm and 3.8 mm flaked corn(83.9 and 83.4%, respectively), tended to be similar to those by in sacco method. Whole corn L was digested twice more rapidly than whole corn H. Summarizing the experimental data, compared with unprocessed corns, the flaked corns were significantly increased in the degradabilities of dry matter in the rumen. In addition, as increasing the flaking degree of corn, the degradabilities of dry matter were significantly improved. Referring to these kinds of physical characteristics of grain sources in the ruminal degradabilities, it is believed to be possible to optimize the environment of the fermentation in the rumen.

The strain isolated for making chungkuk-jang was Bacillus subtilis which formed sport with 98% ratio. Logarithmical culture was inoculated(1,000 CF/g) to the steamed soybeans and at th optimum fer-mentation conditions(4$0^{\circ}C$, RH 90%) fermentation progressed very rapidly and synchronously. Fermen-tation time was 24 hours on the optimum fermentation conditions. During activated fermentation chun-gkuk-jang's aroma and flavor created. After finishing the fermentation the spore forming ratio was 95% and replenishment was not occured easily during aging at the below 5$^{\circ}C$.

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

최근 동애등에는 가축 사료에 있어 뛰어난 영양소 함량 으로 각광받고 있다. 하지만 동애등에 사육과 가공 방법 에 대한 연구는 매우 부족하다. 따라서, 본 연구는 동애등 에의 사육기질(음식물폐기물, FW; 두부 부산물, TF; 채소 폐기물, VEG)과 건조 방식(열풍건조(AD), 마이크로웨이브 건조(MW))(실험 1.) 및 EP 비율(5:5, 7:3)(실험 2.)에 따른 동애등에의 성장과 영양소 함량, 생체 외 소화율 및 저장 성(0, 14, 28일)을 평가하였다. 실험에 이용된 동애등에는 총 30 clutch가 공시되었으며, 각 사육기질 당 10개의 clutch가 이용되었다. 각 사육 기질에서 생산된 동애등에 를 AD, MW 방식으로 건조한 뒤 상기의 비율로 expanding(EP) 공법을 이용하여 생산되었다. 실험 1에서, 기존의 FW에서 사육되어 AD로 건조한 처리구에 비해 TF에서 사육되어 MW로 건조된 동애등에가 DM 함량 (3.43%)과 생체 외 소화율(1.62%)이 높게 나타났으며, 저 장 기간 동안 지질 산패도가 감소(각각, 5.77%, 4.69%, 3.24%)하는 것으로 나타났다. 실험 2에서, 7:3 비율 처리구 에 비해 5:5 비율 처리구에서 생체 외 소화율(2.70%)과 저 장 기간 동안 MDA 함량이 개선되는 것으로 나타났다(각 각, 19.19%, 7.96%, 6.42%). 결론적으로, TF에서 사육된 동 애등에의 영양소 함량이 우수하였으며, 이를 MW 건조 및 5:5 비율로 EP 가공 시 영양소 손실을 최소화하고 소화율 및 저장성을 개선하여 동애등에 가공품의 품질을 향상시 킬 것으로 사료된다.

Black soldier fly (BSF, Hermetia illucens) has been noted as an excellent feed ingredient. However, there is limited information on rearing and processing technology. Thus, this study was conducted to evaluate the substrates for rearing BSF and the optimal processing method for BSF performance. Study separated as 2 experiment, BSF rearing and drying method(Exp 1.) and EP-processing method(exp 2.). During the study, 30 clutches were reared, with 10 per substrate. Three substrates, namely food waste (FW), tofu by-product (TF), and vegetable waste with two drying methods, namely hot air dry (AD) and microwave dry (MW) at expanding (EP) ratios of 5:5 and 7:3, were examined by evaluating their rearing performance, nutrient contents, in vitro digestibility and lipid oxidation stability during storage (0, 14 and 28 days). In experiment 1, the rearing substrates and drying methods were evaluated. Compared with that of conventional methods (FW, AD), the TF substrates and MW method showed higher dry matter contents (3.43%) and in vitro digestibility (1.62%) but lower ether extract contents(3.53%; p<0.05). However, the malondialdehyde (MDA) concentration under MW treatments decreased during storage (5.77%, 4.69% and 3.24%; p<0.05). In experiment 2, compared with that of the 7:3 EP-BSF ratio, the 5:5 EP-BSF ratio showed higher in vitro digestibility (2.70%) and lower MDA concentration during storage (19.19%, 7.96% and 6.42%; p<0.05). In conclusion, the optimal conditions for BSF rearing and ensuring product quality were TF substrates, MW methods and a 5:5 corn:BSF ratio. Therefore, the optimal conditions for producing EP-BSF can present an excellent feed ingredient alternative for swine feed.

This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.

스마트폰 사용자는 애플리케이션 설치 또는 이용 시 대부분 필수적으로 동의해야 하는 항목들이 존재한다. 특히 사용자의 위치를 요구하는 사례가 점차 증가하고 있는 추세이다. 서비스 제공자(서버)가 사용자에게 위치 정보를 요구하는 이유는 사용자에게 빠르고 정확한 서비스를 제공할 목적을 가지기 때문이다. 그러나 시간대별로 사용자의 행동 패턴을 분석할 경우 개인의 민감한 정보를 포함할 가능성이 매우 높다. 특히 사용자의 궤적은 머문 건물(쇼핑몰, 클럽 등)이나 장소(놀이공원, 어린이 수영장 등)를 쉽게 파악할 수 있어 행동 패턴뿐만 아니라 관심사까지도 예상할 수 있다. 따라서 본 논문에서는 사용자의 궤적을 보호할 수 있는 k-oATY 기법을 제안한다. 실험을 통해 제안기법이 기존기법보다 개인의 궤적 정보를 보호할 수 있는 확률이 높아진 것을 증명했다.

Most smartphone users have options that must be agreed upon when installing or using the application. In particular, the number of cases requiring the location of users is gradually increasing. The reason why the service provider(server) requests location information from the user is that it aims to provide a quick and accurate service to the user. However, when analyzing the user's behavioral patterns over time, it is very likely to include sensitive personal information. In particular, when grasping the building or place where they stayed (shopping malls, clubs, etc.), the user's trajectory can expect not only behavioral patterns but also interests. Therefore, this paper propose a k-obstacle based anonymity trajectory(k-oATY) method that can protect the user's trajectory. Through experiments, it was proved that the proposed method has a higher probability of protecting individual location information than the existing method.

본 연구에서는 사회인지 이론(Socail Cognitive)과 휴리스틱-체계적 모델(Heuristicsystematic model)을 기반으로, 헬스장 브랜드 경험이 개인 트레이너(PT)의 구매의도에 어떠한 영향을 주는지 보고, 감성적 경험과 이성적 경험을 구분하여 더 구체적으로 살펴보 고자 한다. 또한 브랜드 경험과 구매 의도 간에 결과기대가 매개효과로 하는지를 정확하게 파악하며, 이 과정에서 소비자의 정보처리방식(휴리스틱/체계적)이 브랜드 경험과 상호 작용하여 조절 효과가 있을지를 탐색하기 위해 검증하였다. 연구가설을 탐색하기 위해서 는 헤이스의 프로세스 매코로(PROCESS macro)를 이용하여 조건부 간접효과 모델8을 적용하고 다변인 회귀분석을 실시하였다. 연구 결과를 보면 연구 가설1에서 헬스장 브랜 드 경험은 개인 트레이너의 구매 의도에 직접적 영향을 주지 않은 것으로 나타났다. 연구 가설2에서 경험과 구매 의도 간에 결과기대의 매개효과가 나타났으며, 경험과 정보 처리방식의 상호작용과 구매 의도 간도 결과기대의 매개효과도 발견하였다. 연구 가설3 에서 경험과 구매 의도 간에 관계에서 정보처리방식의 조절 효과가 없고 경험과 결과기대 간에 관계에서 정보처리방식의 조절 효과가 나타났다.

In this study, based on Social Cognitive and Heuristic-systematic models, we want to see how the gym brand experience affects the purchase intention of personal trainers (PTs), and examine them more specifically. In addition, we will accurately identify whether outcome expectations are mediated between brand experience and purchase intention, and study whether consumers' information processing methods (heuristic/systematic) interact with brand experience to have regulatory effects. To explore the research problem, we apply a conditional indirect effect model 8 using Hayes' process macro and conduct a multivariate regression analysis. Research shows that in Study Problem 1, the gym brand experience did not directly affect the purchase intention of individual trainers. In Study Problem 2, the full mediating effect of the outcome expectation was found between experience and intention to purchase, and the interapplication of experience and information processing methods and the interaction of intention to purchase results were found. In Study Problem 3, there was no adjustment effect of the information processing method in the relationship between experience and intention to purchase, but there was an adjustment effect of the information processing method in the relationship between experience and expectation of results.