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Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study the feasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electrically heated batch reactor (2 L). The effects of temperature (230 to 270 o C) and holding time (10 to 50 min) on the degree of hydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determined by derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature and holding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acid yield when the temperature was higher than 230 o C. In order to achieve optimal yields of amino acids exceeding 43%, the temperature should be within the range between 256 and 268 o C with holding time from 29 to 41 min, respectively. A maximum estimated amino acid yield of 43.5% was obtained at 268 o C for 35 min.

The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation technique was examined in this study. Burdock was cut into cylindrical-shaped samples, which were immersed in distilled water and non-coated or coated enzymes for 48 h at 4℃. The hardness of the treated samples decreased compared to the control. Microstructural observations revealed that the cells in the non-coated burdock were destroyed after 24 h. From the point of view of enzyme activity, the initial activity of the non-coated enzymes was higher than that of the coated enzymes. However, the enzyme activity was not significantly affected by the immersion time. Therefore, it appears that the encapsulation technique for enzymes may be useful for softening the texture of foods.

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream.

Meat rapidly decomposes and discolours due to oxidation and enzyme activity; therefore, it must be frozen when stored. This study investigates the effects of different freezing and thawing processes on pork quality. Pork meat was frozen by natural convection freezing (NCF, -38°C), individual quick-freezing (IQF, -45°C), or liquid nitrogen freezing (LNF, -100°C). Freezing was completed when the thermocouple temperature reached -12°C. The meat was then placed in a general showcase at -24°C for 24 h. Thawing was conducted by natural convection thawing (NCT, 25°C) or running water thawing (RWT, 10°C). The cooking loss and drip loss contents of the samples did not significantly differ, whereas the thawing loss contents were higher in the NCF sample than that in the other samples. Compared to fresh meat, the L*, a*, and b* colour values decreased and the total colour difference (ΔE) was similar in the samples subjected to IQF/RWT. The pH values of all the samples except for the one subjected to NCF were significantly increased than that in fresh meat (p < 0.05). IQF/RWT Treatment resulted in the highest water-holding capacity and maintained homogenous tissue similar to fresh pork; however, the shear force value was lower than those in the other frozen/thawed samples. These results suggest that the IQF/RWT process was optimal for pork. Key words: Freezing, thawing, pork, shear force, pH

The objective of this study is to formulate stable double emulsions of the water in oil in water (W1/O/W2) type containing a bioactive peptide (BP). The effects of the following parameters were investigated: the mechanical emulsification devices (high-speed homogenizer (HSH) ultrasonicator (US), microfluidizer (MF), and combinations of HSH with US or MF), the BP concentration (0–20 %), and the hydrophilic emulsifiers (Tween 80, chitosan, and a mixture of Tween 80 and chitosan) for the external aqueous phase on the droplet storage stability of double emulsions. The double emulsions with the optimum formation showed small droplet size, high encapsulation efficiency and good storage stability when 5% BP loading and the combination of high-speed homogenizer and microfluidizer was applied. Moreover, double emulsions stabilized by emulsifier-Tween 80 layers displayed excellent physical stability without phase separation. The double emulsions stabilized by an emulsifier-chitosan layer contained positively charged droplets and a thick layer in the external aqueous phase. However, double emulsion stabilized by the mixture of Tween 80 and chitosan emulsifiers showed a bi-modal size distribution, indicating that a synergistic interaction did not exist between Tween 80 and chitosan. The information obtained from this study is useful for preparing stable functional food or cosmetic products from double emulsions using a BP.

Imperfection originating from the ionic nature of organic inorganic hybrid perovskite (OIHP) is a major factor that degrades perovskite solar cells (PSCs) performance, and mitigating or removing it is essential for the implementation of high-performance PSCs. In this work, 2-hydroxyethyl acrylate (HEA), having both effective C O and O–H functional groups, is introduced as a functional additive that suppress imperfections by to control the crystallization process and passivate them at the same time, and the role of each function groups have been systematically investigated. We have found that O–H functional groups of HEA strongly interacts with organic cations (i.e., MABr, FAI) to form more stable organic cation-HEA complex selectively, delaying the crystallization process of perovskite. As a result, HEA improves crystallinity and grain size of perovskite and reduces charge trapping density by passivation and/or suppression of defect states. HEA raises average cell-efficiency from 17.37% to 19.01% and the maximum efficiency is reached to 21.01% for the inverted planar PSC. In addition, large-area (1.08 cm2) PSCs show an excellent efficiency of 20.40%, which is the highest efficiency in large-area inverted planar PSCs to date. PSCs with HEA also show long-term stability and better moisture resistance capabilities in ambient air conditions.

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

Turmeric is a well-known functional food exhibiting multiple biological activities in health and disease. However, low aqueous solubility and poor bioavailability limit its therapeutic potential. Herein, we investigated the utility of nanoemulsions as a carrier to improve the efficacy of turmeric. Compared with turmeric extract (TE), 5% TE-loaded nanoemulsion (TE-NE), which contains 20-fold lower curcumin content than TE, achieved similar inhibition of palmitate-induced lipotoxicity in HepG2 cells. Exposure of HepG2 cells to 5% TE-NE also suppressed the palmitate-induced accumulation of lipid vacuoles and reactive oxygen species comparably with TE, and was accompanied by decreased levels of sterol regulatory element-binding protein (SREBP)-1, peroxisome proliferator-activated receptor-γ2 (PPAR-γ2), cleaved caspase-3, and poly (ADP-ribose) polymerase (PARP). Consistent with these effects in HepG2 cells, oral administration of 5% TE-NE to mice fed a high fat diet (HFD) markedly suppressed lipid accumulation in liver, leading to a significant reduction in body weight and adipose tissue weight, equivalent to the effects observed with TE. Compared with TE, 5% TE-NE also equivalently inhibited the levels of SREBP-1, PPAR-γ2, cleaved caspase-3, and PARP in the liver of mice fed a HFD. Furthermore, TE and 5% TE-NE significantly improved serum lipid profiles in a similar manner. These observations indicate that nanoemulsions can improve the efficacy of turmeric, thereby eliciting more potent biological efficacy against palmitate- and high fat diet (HFD)-induced cellular damage.

We investigated the effect of peroxisome proliferator-activated receptor δ (PPARδ) on angiotensin II (Ang II)-triggered hypertrophy of vascular smooth muscle cells (VSMCs). Activation of PPARδ by GW501516, a specific ligand of PPARδ, significantly inhibited Ang II-stimulated protein synthesis in a concentration-dependent manner, as determined by [3H]-leucine incorporation. GW501516-activated PPARδ also suppressed Ang II-induced generation of reactive oxygen species (ROS) in VSMCs. Transfection of small interfering RNA (siRNA) against PPARδ significantly reversed the effects of GW501516 on [3H]-leucine incorporation and ROS generation, indicating that PPARδ is involved in these effects. By contrast, these GW501516-mediated actions were potentiated in VSMCs transfected with siRNA against NADPH oxidase (NOX) 1 or 4, suggesting that ligand-activated PPARδ elicits these effects by modulating NOX-mediated ROS generation. The phosphatidylinositol 3-kinase inhibitor LY294002 also inhibited Ang II-stimulated [3H]-leucine incorporation and ROS generation by preventing membrane translocation of Rac1. These observations suggest that PPARδ is an endogenous modulator of Ang II-triggered hypertrophy of VSMCs, and is thus a potential target to treat vascular diseases associated with hypertrophic changes of VSMCs.

Peroxisome proliferator-activated receptor (PPAR) δ is a promising therapeutic target in metabolic and inflammatory disorders. However, its role in oncogenesis is controversial, and its therapeutic potential remains to be determined. In our study, we show that ligand-activated PPARδ forms a complex with the proto-oncogene product c-Myc. The interaction of PPARδ with c-Myc affected the transcriptional activity of c-Myc and the expression of its target genes. The PPARδ-dependent regulation of c-Myc activity was associated with decreased tumorigenicity in breast cancer cells. Administration of the PPARδ ligand GW501516 inhibited tumor growth in xenograft model mice bearing MDA-MB-231 cells stably expressing wild-type PPARδ, but not those expressing dominant-negative PPARδ, by interfering with c-Myc function through protein-protein interaction. Our results indicating that PPARδ forms an antitumorigenic complex with c-Myc in the presence of ligand suggest a potential role of PPARδ in breast cancer development.

Real-time data stream processing technologies such as Apache Storm and Apache Spark are being actively studied to deal with large-capacity data streams that generated rapidly in real time. Because it is difficult to use most real-time processing techniques alone, it is common to use it with a messaging system that supports input and output of data streams. Apache Kafka is a representative distributed messaging system, specialized in delivering large amounts of real-time log data. However, if the production rate of data in Kafka is faster than the consumption rate, data starvation problem may arise. In order to solve the starvation problem, a load shedding technique is needed to limit the incoming data and maintain system performance when the system is under load. Thus, in this paper confirmed the starvation problem that can occur in Kafka, and we designed and implemented a load shedding engine to solve this problem and proposed a solution to the starvation problem in Kafka based on the performance experiment.

Citrons have been widely used for medicinal purposes for a long time, but the application of citron in the food industry is still restricted. The extensive advantages of nanotechnology in the food industry have greatly broadened the application of foods. In this study, by employing nanotechnology, we prepared citron-extract nanoparticle with an average size of 174.11 ± 3.89 nm, containing protein peptide and/or liposome. In order to evaluate the toxicity of nanoparticles and to ensure food safety, biological cytotoxicity at the cell and genomic levels was also identified to examine the toxicity of citron extracts by using an in vitro system. Our results demonstrated that the cytotoxicity of citronliposome was dependent on cell type in high concentrations (1 and 5 mg/mL), selectively against primary human cardiac progenitor cells (hCPCs), and human endothelial progenitor cells (hEPCs) in MTT and lactate dehydrogenase (LDH) assays. Interestingly, for the NIH-3T3 and H9C2 cell lines, cell cytotoxicity was observed with slight genotoxicity, especially from citronpeptide extract for both cell lines. Taken together, our study provides cytotoxicity data on nanoengineered citron extracts according to different cell type as is crucial for further applications.

Recently, as energy facilities generate large volume of data quickly, technologies which process such big data in real time become attractive research fields. In this paper, we propose a novel grouping method that efficiently distributes heavy data traffic by considering locality in terms of data transmission between nodes in Apache Storm. Although recent Storm provides a few grouping methods, none of them can properly support locality. In this paper, we first derive problems of existing grouping methods, then define requirements to solve those problems, and finally propose a locality-aware grouping to meet those requirements. We also empirically compare the proposed locality-aware grouping with the existing shuffle grouping and local-or-shuffle grouping to verify the superiority of our method. Experimental results show that our grouping method can be used a large scale data analysis for the efficient distribution of heavy volume of energy data traffic.

trans-Cinnamaldehyde (tCIN), an active compound found in cinnamon, is well known for its antioxidant, anticancer, and anti-inflammatory activities. The β-cyclodextrin (β-CD) oligomer has been used for a variety of applications in nanotechnology, including pharmaceutical and cosmetic applications. Here, we aimed to evaluate the anti-inflammatory and antioxidant effects of tCIN self-included in β-CD complexes (CIs) in lipopolysaccharide (LPS)-treated murine RAW 264.7 macrophages. RAW 264.7 macrophages were treated with increasing concentrations of β-CD, tCIN, or CIs for different times. β-CD alone did not affect the production of nitric oxide (NO) or reactive oxygen species (ROS). However, both tCIN and CI significantly reduced NO and ROS production. Thus, CIs may have strong anti-inflammatory and antioxidant effects, similar to those of tCIN when used alone.

Background: We investigated the therapeutic effects of resistance training on Zucker rats before and after the onset of diabetes to understand the importance of the timing of exercise intervention. We assessed whether 8 weeks of resistance training ameliorated impaired glucose tolerance and altered muscle fiber type composition in Zucker rats. Methods: Five-week-old male Zucker rats were divided into Zucker lean control (ZLC-Con), non-exercised Zucker diabetic fatty (ZDF-Con), and exercised Zucker diabetic fatty (ZDF-Ex) groups. The ZDF-Ex rats climbed a ladder three times a week for 8 weeks. Intraperitoneal glucose tolerance tests (IPGTT) were performed on the 1st and 8th weeks of training, and grip strength was measured during the last week. We also measured glucose transporter 4 (GLUT4) expression by Western blot and immunofluorescence. Moreover, immunohistochemistry was performed to assess muscle fiber type composition. Results: Fasting glucose levels and area under the curve responses to IPGTTs gradually increased as diabetes progressed in the ZDF-Con rats but decreased in the ZDF-Ex rats. Grip strength decreased in the ZDF-Con rats. However, resistance training did not improve grip strength in the ZDF-Ex rats. GLUT4 expression in the ZLC-Con and the ZDF-Con rats did not differ, but it increased in the ZDF-Ex rats. The proportions of myosin heavy chain I and II were lower and higher, respectively, in the ZDF-Con rats compared to the ZLC-Con rats. Muscle fiber type composition did not change in the ZDF-Ex rats. Conclusion: Our results suggest that regular resistance training initiated at the onset of diabetes can improve glucose tolerance and GLUT4 expression without changing muscle morphology in Zucker rats.

Purpose This study evaluated the incidence of imatinib-associated skin rash, the interventional outcomes of severe rash, and impact of severe rash on the outcomes of imatinib treatment in gastrointestinal stromal tumor (GIST) patients. Materials and methods A total of 620 patients were administered adjuvant or palliative imatinib for GIST at Asan Medical Center between January 2000 and July 2012. This analysis focused on a group of 42 patients who developed a severe rash requiring major interventions, defined as dose interruption or reduction of imatinib or systemic steroid use. Results Of the 620 patients treated with imatinib, 148 patients (23.9%) developed an imatinib-associated skin rash; 42 patients (6.8%) developed a severe rash requiring major intervention. Of these, 28 patients (66.8%) successfully continued imatinib with interventions. Serial blood eosinophil levels during imatinib treatment were associated with skin rash and severity. A significant association was observed between successful intervention and blood eosinophil level at the time of intervention initiation. In metastatic settings, patients with severe rash requiring major interventions tended to show poorer progression-free survival than patients who did not require major intervention and patients with no rash, although this finding was not statistically significant (p=0.326). Conclusion By aggressive treatment of severe rash through modification of imatinib dose or use of systemic steroid, the majority of patients can continue on imatinib. In particular, imatinib dose intensity can be maintained with use of systemic steroid. Measuring the blood eosinophil levels may be helpful in guiding the management plan for skin rash regarding the intensity and duration of interventions.

Recently, the performance of smart devices is almost similar to that of the existing PCs, thus the users of smart devices can perform similar works such as messengers, SNSs(Social Network Services), smart banking, etc. originally performed in PC environment using smart devices. Although the development of smart devices has led to positive impacts, it has caused negative changes such as an increase in security threat aimed at mobile environment. Specifically, the threats of mobile devices, such as leaking private information, generating unfair billing and performing DDoS(Distributed Denial of Service) attacks has continuously increased. Over 80% of the mobile devices use android platform, thus, the number of damage caused by mobile malware in android platform is also increasing. In this paper, we propose android based malware detection mechanism using time-series analysis, which is one of statistical-based detection methods.We use auto-regressive moving-average model which is extracting accurate predictive values based on existing data among time-series model. We also use fast and exact malware detection method by extracting possible malware data through Z-Score. We validate the proposed methods through the experiment results.

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various NaCl concentration (0-0.5 M). The emulsifying ability index (EAI) of the EMs increased with increasing NaCl concentration for both oil types. Conversely, increasing NaCl manifested decrease in the emulsion stability index (ESI). In addition, creaming index (CI) also increased with NaCl concentration. From the microscopic observation, droplets of the EMs were more aggregated at relatively higher NaCl concentrations, especially for FO-EMs. All EMs had a gel-like structure owing to G' > G" from the rheological analysis. Comparing the oil types, the emulsifying capacity of SO-EMs was more stable than that of FO-EMs at all NaCl concentrations as determined from the CI value and microscopic observation. Therefore, it can be concluded that SO-EMs and FO-EMs are more stable at relatively lower concentrations of NaCl. In addition, the dispersed stability of SO-EMs was better than that of FO-EMs at the same concentration of NaCl.

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at ?12, ?18 and ?24oC for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally (5 cm×0.5 cm×0.5 cm) and then heat-treated by three methods. Samples were heated in 100°C boiling water, steamed for 10 min, or pan fried at 130°C for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

The mixture of sodium chloride and maltodextrin was processed by spray-drying with various inlet temperatures (130, 140, 150, 160 and 170 °C) or atomization pressure (60, 100, 140, 180 and 220 kPa). Physical properties of spray-dried maltodextrin/NaCl powder were characterized such as surface area or morphological images and sensory evaluation was carried out to observe saltiness of maltodextrin/NaCl complexes. At the high atomization pressure produced smallest particle of maltodextrin/NaCl complexes and it was effective to be melted faster and then saltiness was also rapidly recognized compared with bigger complexes. In this study, although inlet temperature was not effective like atomization pressure processing, relatively lower inlet temperature influenced on maltodextrin/NaCl complexes during spray-drying. It was suggested that decrease of salt particle size could improve melting speed and it could be helpful to enhance intensity of saltiness with small amount of salt.

This study was performed to investigate the effect of palm or coconut solid lipid nanoparticles (PO-SLNs or CO-SLNs) on growth of Lactobacillus plantarum (L. plantarum) in milk during storage period. The PO or CO (0.1% or 1.0%) was dispersed both in distilled water (DW) and ultra high temperature milk (UHTM), and subsequently emulsified with Tween(®) 80 by ultrasonication (30% power, 2 min). Increase in particle size and encapsulation efficiency (EE%) in DW was observed with an increase in oil concentration, whereas a decrease in ζ-potential of SLNs was noted with an increment in oil concentration. Moreover, the CO-SLNs exhibited relatively smaller particle size and higher EE% than PO-SLNs. The CO-SLNs were found to be more stable than PO-SLNs. Higher lipid oxidation of PO or CO-SLNs in UHTM was observed during the storage test, when compared to PO or CO-SLNs in DW. However, there was no remarkable difference in lipid oxidation during storage period (p>0.05). In the growth test, the viability of L. plantarum in control (without PO or CO-SLNs in DW) exhibited a dramatic decrease with increasing storage period. In addition, viability of L. plantarum of PO or CO-SLNs in UHTM was higher than that of SLNs in DW. Based on the present study, production of SLNs containing PO or CO in UHTM is proposed, which can be used in lactobacilli fortified beverages in food industry.

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator (5℃) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

In this paper, we address the problem of improving the performance of multi-step k-NN search using multi-dimensional indexes. Due to information loss by lower-dimensional transformations, existing multi-step k-NN search solutions produce a large tolerance (i.e., a large search range), and thus, incur a large number of candidates, which are retrieved by a range query. Those many candidates lead to overwhelming I/O and CPU overheads in the postprocessing step. To overcome this problem, we propose two efficient solutions that improve the search performance by reducing the tolerance of a range query, and accordingly, reducing the number of candidates. First, we propose a tolerance reduction-based (approximate) solution that forcibly decreases the tolerance, which is determined by a k-NN query on the index, by the average ratio of high- and low-dimensional distances. Second, we propose a coefficient control-based (exact) solution that uses c k instead of k in a k-NN query to obtain a tigher tolerance and performs a range query using this tigher tolerance. Experimental results show that the proposed solutions significantly reduce the number of candidates, and accordingly, improve the search performance in comparison with the existing multi-step k-NN solution.

Multilayered fish oil (FO) emulsions were manufactured by using the layer-by-layer electrostatic deposition method to improve the physical or oxidation stability. Trans-cinnamaldehyde (cinnamon oil) was added into the emulsion system because it can mask fishy flavors and functions as an antioxidant. To develop the FO emulsion formulation, the composition of emulsifier and biopolymer for stable FO emulsions was determined by using the modified critical micelle concentration principle. In our study, the selected concentrations of coating materials were 1.25% Tween 20 (primary layer), 0.1% chitosan (secondary layer), and 0.2% low methoxyl pectin (tertiary layer). All FO emulsions were physically stable resulting in small particles below 300 nm with a narrow size distribution. Furthermore, the oxidation stability of multilayered FO emulsions decreased with decreasing number of membrane layers because FO was released from layered emulsions. However, trans-cinnamaldehyde had no antioxidant effect on FO emulsions. These data suggest that although cinnamon oil has no effect on the oxidation stability, the physical and oxidation stability of FO can be improved by using multilayered emulsions containing Tween 20, chitosan, and low methoxyl pectin.

Molecular inclusion or encapsulation based on cyclodextrin (CD) is the most widely used method in encapsulation technology. α- and β-CD complexes consisting of antibacterial trans-cinnamaldehyde were prepared by the molecular inclusion method. The characteristics of the complex were determined, including examination of their antimicrobial effects after the drying process. The particle sizes of the trans-cinnamaldehyde–CD complexes were observed in the range of 300 to 500 nm after production. Particle sizes of both trans-cinnamaldehyde–CD complexes were slightly increased increasing in a dose-dependent manner of trans-cinnamaldehyde. Although β-CD complexes were larger than α-CD complexes, they possessed a lower polydispersity index with a narrow size distribution. The encapsulation efficiency of trans-cinnamaldehyde–CD complexes was >90% in all formulations. Trans-cinnamaldehyde affected reduction of Staphylococcus aureus and Escherichia coli, with antibacterial activity increasing in a dose-dependent man...

The effect of trans-cinnamaldehyde emulsions were studied by observing physical and microbial properties. Moreover, trans-cinnamaldehyde emulsions were applied into real food system like watermelon juice. Nano-sized (

Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion (100°C, 1~10 min), steaming (100°C, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness de- creased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.

Citric acid pretreatment (2% and 4% citric acid) and high pressure processing (200–400 MPa for 3 min) were conducted to elucidate quality characteristics and shelf life of abalone during chilled storage. Physicochemical properties, total volatile basic nitrogen (TVB-N), and total viable count (TVC) were used as indicators of quality and the shelf life of abalone. Citric acid pretreatment caused a decrease in pH and lightness, and 4% citric acid pretreatment exhibited a positive effect on TVB-N and TVC. Pressurization suppressed the formation of TVB-N and the growth of TVC in abalone. However, excessive modification in physicochemical properties of abalone resulted from processing at a pressure higher than 300 MPa. To achieve microbial inactivation without severe modification in abalone quality, citric acid pretreatment with high pressure processing offered a potential advantage in maintaining characteristics of chilled abalone during prolonged storage period.

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

This study was carried out to observe the effects of various combinations of air blast freezing and microwave thawing on the physicochemical and nutritional properties of carrots. Carrots were cut into 0.5×0.5×5 cm cubes and then frozen at -40C at various freezing rates (0.2, 0.4 or 1.6C/min) until a -12C central temperature in the carrot was reached by using an air blast freezer. Then, the frozen carrots were thawed by using natural air convection and microwaves at 200, 400, and 800 watts. After the thawing treatment, physicochemical properties of the carrots such as pH, thawing loss, hardness, color, morphological images and changes in nutritional compositions were also analyzed. In physicochemical characterization, thawing loss and hardness decreased with increasing the freezing rate. In morphological observation, ice crystal pore sizes in frozen carrots were 0.7, 0.3 and 0.1 mm at 0.2, 0.4 and 1.6C/min, respectively. They significantly decreased as the freezing rate increased. For the nutritional characterizations, the vitamin C and organic acid contents did not differ depending on the freezing rate. The sucrose content was the highest at the 0.2C/min freezing rate. Therefore, we suggest that a faster freezing rate is effective to maintain frozen food quality by minimizing tissue damage and changes in physical properties.

Today's network environment is becoming very complicated. Accordingly, traffic classification for network management becomes difficult. For the study of traffic classification, the development of automatic payload signature generation system was carried out very actively. However, the existing automatic payload signature generation system has problems such as semi-automatic system, disposable signature generation, false-positive signature generation and not up-to-date signature. Therefore, we propose the SigManager. SigManager performs all process such as traffic collection, signature generation, signature management and signature verification. The traffic collection stage automatically collects ground-truth traffic through TMA and TMS. The signature management stage removes unnecessary signatures and the signature generation stage generates the new signatures. Finally, the signature verification stage removes the false-positive signatures. We solved the problem of existing automatic signature generation system through this system. As a result of applying this system to campus network, we could maintain high completeness and low false-positive rate for 4 applications.

A network protocol defines rules that control communications between two or more hosts on the Internet, whereas Protocol Reverse Engineering (PRE) defines the process of extracting the structure, attributes and data from a network protocol. Enough knowledge on protocol specifications is essential for security purposes, network policy implementation and management of network resources. Protocol Reverse Engineering is a complex process intended to uncover specifications of unknown protocols. The complexity of PRE, in terms of time consumption, tediousness and error-prone, has led to short and diverse outcomes of Protocols Reverse Engineering approaches. This paper, surveys outputs of 9 PRE approaches in three divisions with methodology analysis and its possible applications. Moreover, in the introductory part we provide a general PRE literature in great depth.

In this paper we have done a feasibility study to develop a simulation model for Content Centric Network. Our goal is to form communities based on popular clustering algorithm on the simulated CCN network. Furthermore we aim to do a guided content delivery on CCN based on the community preferences. Though community formation and a guided delivery of content is not a new field. However an experimental simulation of these concepts on CCN network is novel. Basically we want to utilize CCN network and its advantages to implement a next generation CDN.

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated (4°C) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.

Bioactivities of fish collagen peptide are now being elucidated in diverse biological systems. Here, we investigated the effect of fish collagen peptide on the adipogenic differentiation of 3T3-L1 preadipocytes and in obese mice fed a high fat diet (HFD). Subcritical water-hydrolyzed fish collagen peptide (SWFCP) significantly inhibited lipid accumulation during the differentiation of 3T3-L1 preadipocytes, which was accompanied by decreased expression of CCAAT-enhancer-binding protein-α (C/EBP-α), peroxisome proliferator-activated receptor-γ (PPAR-γ), and adipocyte protein 2 (aP2) genes, key regulators of differentiation and maintenance of adipocytes. SWFCP was also found to suppress the palmitate-induced accumulation of lipid vacuoles in hepatocytes. Oral administration of SWFCP significantly reduced HFD-induced body weight gain without a significant difference in food intake. Consistent with its effects in 3T3-L1 preadipocytes, SWFCP inhibited the expression of C/EBP-α, PPAR-γ, and aP2 in epididymal adipose tissue of mice fed a HFD, leading to a significant reduction in adipocyte size. Furthermore, SWFCP significantly reduced serum levels of total cholesterol, triglyceride, and low-density lipoprotein, and increased serum high-density lipoprotein. These observations suggest that SWFCP inhibits adipocyte differentiation through a mechanism involving transcriptional repression of the major adipogenic regulators C/EBP-α and PPAR-γ, thereby reducing body weight gain and adipogenesis in an animal model of obesity.

Recently, the risk of information disclosure is increasing significantly. Accordingly, privacy-preserving data mining (PPDM) is being actively studied to obtain accurate mining results while preserving the data privacy. We here focus on secure similar document detection (SSDD), which identifies similar documents of two parties when each party does not disclose its own sensitive documents to the another party. In this paper, we propose an efficient two-step protocol that exploits a feature selection as a lower-dimensional transformation, and we present discriminative feature selections to maximize the performance of the protocol. The proposed protocol consists of two steps: thefilteringstep and thepostprocessingstep. For the feature selection, we first consider the simplest one, random projection (RP), and propose its two-step solution,SSDD-RP. We then present two discriminative feature selections and their solutions:SSDD-LFwhich selects a few dimensions locally frequent in the current querying vector andSSDD-GFwhich selects ones globally frequent in the set of all document vectors. We finally propose a hybrid one,SSDD-HF, which takes advantage of bothSSDD-LFandSSDD-GF. We empirically show that the proposed two-step protocol significantly outperforms the previous one-step protocol by three or four orders of magnitude.

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p

Recently, mobile users continuously increase, and mobile applications also increase As mobile applications increase, the mobile users used to store sensitive and private information such as Bank information, location information, ID, password on their mobile devices. Therefore, recent malicious application targeted to mobile device instead of PC environment is increasing. In particular, since the Android is an open platform and includes security vulnerabilities, attackers prefer this environment. This paper analyzes the performance of malware detection system applying linear SVM machine learning classifier to detect Android malware application. This paper also performs feature selection in order to improve detection performance. ※ 이 논문은 2013년도 정부(미래창조과학부)의 재원으로 한국연구재단의 기초연구사업 지원을 받아 수행된 것임 (2013R1A1A3011698) First Author : Dept. of Computer Science, Kangwon National University, kkh1258@kangwon.ac.kr, 학생회원 ° Corresponding Author : Dept. of Computer Science, Kangwon National University, mjchoi@kangwon.ac.kr, 종신회원 논문번호:KICS2014-05-216, Received May 31 2014; Revised July 10, 2014; Accepted July 10, 2014 I. 서 론 최근 다양한 스마트폰이 출시되면서, 스마트폰을 포함한 모바일 사용자의 수가 급증하는 것을 볼 수 있 다. 2013년 4월 기준 국내 스마트폰 가지입자 수는 약 3,500만 명을 넘어섰으며 이는 스마트폰 도입 초기인 2009년 11월 기준 47만 명에 비해 무려 74배가 증가 한 것으로 스마트폰 시장이 빠르게 성장하고 있음을 논문 / 선형 SVM을 사용한 안드로이드 기반의 악성코드 탐지 및 성능 향상을 위한 Feature 선정 739 알 수 있다. 스마트 시장의 발전과 함께 모바일 어플 리케이션이 증가하면서 모바일 단말에 개인정보, 은행 정보, 위치정보, 아이디, 비밀번호 등의 민감한 개인 정보들이 저장되기 시작하였다. 이와 같이 모바일 장 치에 민감한 정보들이 저장됨에 따라 기존에는 PC환 경에서 악의적인 어플리케이션을 배포하는 공격이 이 루어진 반면, 최근에는 모바일 장치를 타겟으로 하는 공격들이 증가하고 있다. 그 중에서도 악성코드를 포 함한 악의적인 어플리케이션을 통한 공격이 주로 이 루어지고 있다. 악의적인 어플리케이션에 의한 피해를 최소화하기 위해 모바일 플랫폼에서 악성코드를 분석하여 탐지하 는 연구가 활발히 이루어지고 있다. 기존 연구 중에서 악성코드 탐지를 위한 연구는 크게 시그니처 기반 분 석 방법 과 행동기반 분석 방법으로 분류할 수 있다. 시그니처 기반 분석 방법은 특정 문자열이나 패 턴을 시그니처로 정의하여 악성코드를 탐지하는 방법 으로 기존 PC 환경에서 많이 적용되던 방법이다. 하 지만 시그니처 기반 분석 방법은 시그니처를 생성하 고 관리하는 대용량의 저장소가 필요하므로 모바일 환경에 적용하기 부적합하다. 또한 새로운 악성코드에 대한 시그니처가 없을 경우 악성코드를 탐지할 수 없 다는 한계점을 가지고 있다. 행동 기반 분석 방법은 프로세스의 정상적인 상황과 비정상적인 상황의 feature 값을 수집하여 공격 패턴을 분석한 뒤, 침입 탐지 여부를 분석하는 방법이다. 특히 새로운 악성코 드에 대한 시그니처의 생성 없이 악성코드를 탐지할 수 있는 장점 때문에 최근 가장 주목 받는 연구 중 하 나이다. 모바일 장치에 사용되는 모바일 운영체제에는 iOS, 안드로이드, 윈도우, 블랙베리, 심비안 등이 있다. 모 바일 운영체제 중에서 세계적으로 유명한 운영체제는 안드로이드와 iOS이다. 특히 안드로이드는 오픈 플랫 폼으로 다른 운영체제에 비해 많은 보안 취약점을 가 지고 있다 . 안드로이드 플랫폼은 어플리케이션을 설 치할 때, 안드로이드 마켓뿐만 아니라 인터넷 블로그 또는 블랙마켓으로부터 다운로드 받아 바로 설치가 가능하기 때문에 악성코드 피해가 더 증가하고 있다 . 실제로 안철수 연구소 ASEC 리포트 에 따르면 2013년 1년간 총 132만 6139건이 악성 어플리케이션 으로 진단됐다. 이중 상반기에 67만 3599건, 하반기에 65만 2540건이 추가로 진단됐다. 그림 1은 2013년 월 별 모바일 악성코드 접수량을 보여준다. F-Secure 보 고서 에 따르면 안드로이드 운영체제에서 실행되도 록 설계된 악성코드는 2014년 1분기(1월~3월) 동안 나타난 새로운 악성 어플리케이션의 99%를 차지한다. 나머지 1%는 iOS와 심비안에서 발생하였다. 이처럼 악성코드가 계속 증가하고 있으며 특히, 안드로이드 플랫폼을 대상으로 공격자들이 악성코드를 포함한 어 플리케이션을 계속 배포하고 있다. 따라서 모바일 환 경에서 악성코드를 탐지하는 방법에 대한 연구와 탐 지 시스템 개발이 필요하다. 본 논문에서는 기계학습 분류기 중 문서 분류, 트래픽 분류에 많이 사용되는 선형 SVM(Support Vector Machine) 분류기를 적용 한 악성코드 탐지 시스템을 제안한다. 제안한 시스템 의 악성코드 분석 성능을 보이고, 성능 향상을 위한 feature 선정에 대해서 설명하고 feature 선정 결과 향 상된 성능 결과를 보인다. 그림 1. 2013년 월 별 모바일 악성코드 접수량 Fig. 1. Monthly receipt rate of mobile malware in 2013

This study investigated the effects of NaCl replacers (KCl, CaSO4, and MgSO4) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO4 treatment resulted in the smallest particle size and the highest viscosity (p

The purpose of this study was to prepare and characterise biopolymer phase separation based on the heated or non-heated whey protein isolates and various polysaccharides complexes. Initially, non-heated or preheated whey protein isolates (1–5% (w/v)) were mixed with 0–3% (w/v) of κ- or λ-carrageenan and pectin. Furthermore, to investigate the effect of pH on phase separation, the pH of native WPI (pH 2–12) and λ-carrageenan (pH 2–9) were varied and combined to obtain a phase diagram. Biopolymer complexes obtained from two phase-separated zones were characterised in terms of their particle size, ζ-potential and morphology. Regarding the denatured whey protein isolates with polysaccharides mixtures, a segregative phase separation occurred due to the partial alteration of the protein structure from the globule form to the filament form, thus altering the hydrophobic cross-links and generating water-in-water emulsions with polysaccharides. However, the non-heated whey protein isolates formed the aggregated complexes through precipitation with polysaccharides at certain mixing ratios.

This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.