강화된 안전쿠키를 사용한 웹 응용의 보안에 관한 연구

정진호(Jin-Ho Jeong),차영욱(Young-Wook Cha) 한국정보기술학회 2024 한국정보기술학회논문지 Vol.22 No.2

Cookie and session are used to create statefulness by overcoming the statelessness of HTTP. Cookie stores users data in the browser, while session stores the data in the server, so session is more secure than cookie. Cookie is used for user authentication, such as login, and are used to temporarily store information that users want to store, such as shopping carts in online shopping websites. Secure cookie must satisfy confidentiality, integrity, authentication, and anti-replay attack. However, the existing secure cookie methods do not satisfy all of these four requirements. In this paper, we propose enhanced secure cookie that satisfies all of the conditions of secure cookie, and more secure than session. Additionally, it is designed so that authentication cannot be performed when the cookie value is manipulated, and the cookie value is continuously changed whenever the page is moved to protect the cookie more secure.

키토산 청국장을 첨가하여 제조한 깊펠 쿠키의 품질 특성

이예경,김미정,이승배,김순동,Lee Ye-Kyung,Kim Mee-Jung,Lee Seung-Bae,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.

키토산 청국장을 첨가하여 제조한 ?펠 쿠키의 품질 특성

이예경,김미정,이승배,김순동 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Quality characteristic of Kipfel cookies with 0, 20, 40 and 60% of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at 40℃ with steamed soybean added with 0.25% of chitosan(MW 2,025 kDa) powder and inoculated 2% of Bacillus lichenifomis, were investigated. Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L* values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a* values were increased from -1.94 to 4.95, and no changes were observed in b* values. Glucosamine content was 27.34 mg% in the control cookie, 40~93.75 mg% in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the 0~40% CC cookies, but the chungkukjang odor was slightly detected in the 60% CC cookie. The 20~40% CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC 20~40% but it was lower in 60% CC cookie. Overall acceptability was the best in the 20% CC cookie.

Determination and Prediction of Partition Coefficient Values (Kp) for Printing Ink Solvents on Cookie from the Kp of Each Cookie Ingredient

Duek-Jun An 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.3

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked (260℃ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

Determination and Prediction of Partition Coefficient Values (Kp) for Printing Ink Solvents on Cookie from the Kp of Each Cookie Ingredient

An, Duek-Jun The Korean Society of Food Science and Nutrition 2009 Preventive Nutrition and Food Science Vol.14 No.3

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked ($260^{\circ}C$ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

Partitioning Behavior of Selected Printing Ink Solvents between Headspace and Chocolate Cookie Samples

Duek-Jun An 한국식품영양과학회 2011 Preventive Nutrition and Food Science Vol.16 No.3

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and 45˚C. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ΔHmix (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

Partitioning Behavior of Selected Printing Ink Solvents between Headspace and Chocolate Cookie Samples

An, Duek-Jun The Korean Society of Food Science and Nutrition 2011 Preventive Nutrition and Food Science Vol.16 No.3

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and $45^{\circ}C$. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ${\Delta}Hmix$ (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

Partitioning Behavior of Selected Printing Ink Solvents between Headspace and Chocolate Cookie Samples

안덕준 한국식품영양과학회 2011 Preventive Nutrition and Food Science Vol.16 No.3

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and 45℃. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ΔHmix (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

인터넷 쿠키로 인한 프라이버시 침해와 잊혀질 권리에 관한 연구

최윤성 ( Younsung Choi ),권오걸 ( Oh-geol Kwon ),원동호 ( Dongho Won ) 한국인터넷정보학회 2016 인터넷정보학회논문지 Vol.17 No.2

인터넷 쿠키은 HTTP에 내재된 비연결성 문제를 해결하고 인터넷 서버에서 사용자의 상태를 파악할 수 있게 하여, 사용자에게 적합한 서비스를 제공할 수 있게 해주는 유용한 기술이다. 하지만 제 3자 쿠키와 슈퍼 쿠키와 같이 인터넷 쿠키 기술이 보다 정교해지고 쿠키에 포함시킬 수 있는 정보를 이용하여 광고나 타깃 마케팅에 응용하게 되면서, 사용자 개인의 다양한 정보가 과도하게 수집되는 문제가 발생하고 있다. 하지만 쿠키 정보는 우리 법률상에서 개인정보로 취급받고 있지 못하여, 사용자는 자신의 쿠키 데이터에 어떠한 정보가 저장되고 있는지 혹은 어디에 응용되는지 명확히 확인할 수 없는 실정이다. 이에 본 논문에서는 인터넷 쿠키로 인해서 발생하고 있는 문제를 해결하기 위해서, 먼저 인터넷 쿠키에 대해서 알아보고 이로 인해서 발생하는 프라이버시 및 잊혀질 권리에 대한 침해에 대해서 살펴본다. 그리고 인터넷 쿠키 정보와 법률상의 개인정보와의 관계에 대해서 분석하고, 이를 통하여 인터넷을 편리하게 이용하기 위해, 인터넷 쿠키를 안전하게 사용하기 위한 필요한 기술상 및 법률상의 개선사항에 대해서 알아본다. Internet cookie technology is designed for solving unreliable problem of HTTP`s inherent property and notifying user`s previous activity to web site`s server, so it is useful to provide suitable service for individual user. However, the cookie techniques are becoming more sophisticated such as the third cookie and super cookie. And its included information is applied for advertisement and target marketing strategy, so the problem occurs that user`s personal information is collected excessively. However, our law does not recognize the internet cookie as personal information so user cannot know where own internet cookie is stored and applicable. Therefore, in this paper, we explain the internet cookie technology, the privacy invasion and right to be forgotten for solving problem due to the internet cookie. And we analysis the relationship between the information of internet cookie and personal information, and then present the improvement requirement on the law and technology to use internet cookie securely and conveniently.

고등학생의 과자류 섭취 실태 및 섭취 과자류의 「영양표시」조사

유지연(Ji Yeon Yoo),김영남(Young Nam Kim) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.2

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were 90~315 kcal, average of 170 kcal. The protein contents were 0~7 g, fat 2~20 g, cholesterol 0~55 mg, and sodium 30~390 mg in 1 serving size of cookie. Most of the cookies (80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to `high calorie, low nutritious food` according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10g, sodium 177mg were consumed from the cookie for a 1 day on average. (Korean J Community Nutrition 14(2):147~157, 2009)