• Journal of Mushroom
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• v.15 no.1
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• pp.45-53
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• 2017

Profitability of farmers has decreased mainly owing to low price while the gross amount of mushroom production has increased continuously in South Korea. In this regard, analyzing patterns of mushroom consumption is believed to be meaningful. We used a panel data set consisting of 667 families, from 2010 to 2015. Based on the panel data, mushroom consumption patterns of people living in city areas were examined. Multiple descriptive analysis methods and frequency analysis approaches were adopted in this study in terms of time and space dimensions, demographic properties, and purchase behaviors. The findings of this studyshow that mushroom purchase is highly dependent on seasonal events, which implies that the product consumption timing is predictable. In addition, yearly purchase amount patterns reflect that superstores have become the major mushroomtrading venues. This directly supports the need to establish supply chain capabilities for mushroom farmers so that they gain more bargaining power against enterprise-type groceries. Finally, functional features of mushroom can be linked with marketing promotion because purchase patterns demonstrate potential needs for healthcare food in mushroom categories. Based on the analyzed patterns, this paper provides insightful implications for policy makers who want to promote mushroom consumption.

• Journal of the Korea Society of Computer and Information
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• v.12 no.5
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• pp.263-271
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• 2007

With the service industry booming across the world in the 21st century, Korea has been transformed from a manufacturing economy to a service-oriented one. Therefore, the role of service quality has become critical to the success of organizations. Based on the five dimensions (tangibles, reliability, responsiveness, assurance and empathy) of Parasuraman, Zeithaml and Berry(PZB)'s SERVQUAL model, this study is tried to investigate the relationship between the service qualify and customer satisfaction in the Fast-food service industry and analyse the impact of customer satisfaction on the customer's behavior after purchasing. Furthermore, a purpose of this study will help Fast-food industry to detect companies' improvement points(a reform measure) of service quality's factors that have an effect on customer satisfaction in Fast-food service industry.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.382-387
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• 2002

생활 패턴의 변화와 소득수준이 향상됨에 따라 과실류에 대한 소비자의 기호 성향은 고급화 및 신선도를 추구하는 경향이 증가하고 있으며 따라서 과실의 비파괴 품질판정기술의 개발이 요구되고 있다. 과실에 대한 여러 외부품질 인자중 과실의 경도는 일차적으로 기계적 특성으로 이해되어 가공기계의 설계 시 이송장치 등과 같이 과실과 직접 접촉하는 부분들에 대한 세부적인 설계에 필요한 기초 물성일 뿐만 아니라 포장재 등을 설계하는 필요한 중요한 인자로 사용되고 있다. 또한 경도는 저장 및 유통과정 중에 발생하는 부패 등에도 관련하여 이미 외국에서는 많은 연구가 진행 중에 있으며 특히 숙도 등과 같은 품질변화와 관계가 있는 것으로 보고되고 있을 뿐만 아니라 소비자의 구매행위시 가장 중요시하는 선택 기준 중의 하나이며 과실의 장기 저장성을 결정하는 주요한 품질 인자라고 할 수 있다. (중략)

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.745-752
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• 2010

The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20~30' was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned 'good taste and texture' as the top reason for eating jeungpyun, and 'different food and bad flavor' was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: 1) fundamental factor and 2) external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.

• Food Science and Preservation
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• v.18 no.1
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• pp.111-118
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• 2011

The purpose of this study was to develop functional breads added with spirulina, improvement of Quality Characteristics and for long-term storage of spirulina bread. Three different levels of spirulina (0.4, 0.8, 1.2 %) were added to the total amount of ingredient. The weight of spirulina containing bread decreased with spirulina level. During storage, moisture content was higher in spirulina containing breads compared with control bread. During storage, contents of phycocyanin increased with increasing spirulina powder. There was Hunter color value($L^*$, $a^*$ and $b^*$ value) lightness of the crumb of bread with increasing spirulina powder was decreased during storage. Textural properties by TPA showed that hardness was increased during storage, but the hardness of spirulina bread decreased as spirulina addition amount increased. Also, springiness was decreased during storage. The antioxidant activities was decreased with increasing spirulina powder content. Sensory results showed that the scores of over-all preference buy in the bread with spirulina 0.8 % higher than the control and the other groups.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.202-209
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• 2017

The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder (ABCI). Cookies were prepared with three different levels (0.25%, 0.5%, or 1%) of ABCI. During storage, moisture content was higher in cookies containing ABCI compared with control cookies. As the amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased. The lightness and yellowness in the Hunter color system of cookies with ABCI decreased during storage, whereas redness increased during storage. Higher reducing sugar was contained in cookies with ABCI than in the control. Textural properties by texture profile analysis showed that hardness and chewiness decreased with an increase in ABCI amount. Total phenol content increased in cookies with ABCI. Antioxidant activities such as diphenyl picrylhydrazyl radical and hydroxyl radical scavenging activities increased in cookies with ABCI compared with that of the control. It is concluded that cookies with ABCI may be of high quality with antioxidant activity. In the preference test, cookies added with 0.5% ABCI showed the high results in terms of overall preference and buying intention.

• Knowledge Management Research
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• v.22 no.1
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• pp.243-267
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• 2021

Sentiment represents one's own state through the process of change to stimulus, and emotion represents a simple psychological state felt for a certain phenomenon. These two terms tend to be used interchangeably, but their meaning and usage are different. In this study, we try to find out how it affects the helpfulness of reviews by classifying sentiment and emotion through online reviews written by online consumers after purchasing and using various products and services. Recently, online reviews have become a very important factor for businesses and consumers. Helpful reviews play a key role in the decision-making process of potential customers and can be assessed through review helpfulness. The helpfulness of reviews is becoming increasingly important in practice as it is utilized in marketing strategies in business as well as in purchasing decision-making issues of consumers. And academically, the importance of research to find the factors influencing the helpfulness of reviews is growing. In this study, Yelp.com secured reviews on restaurants and conducted a study on how the sentiment and emotion of online reviews affect the helpfulness of reviews. Based on the prior research, a research model including sentiment and emotions for online reviews was built, and text mining analyzes how the sentiment and emotion of online reviews affect the helpfulness of online reviews, and the difference in the effects on emotions It was verified. The results showed that negative sentiment and emotion had a greater effect on review helpfulness, which was consistent with the negative bias theory.

• Proceedings of the Korean DIstribution Association Conference
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• 2006.08a
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• pp.47-68
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• 2006

This study aims to determine the association structure of the behavioral relationship variables, such as trust, commitment, cooperation, communication and coercive power, in the relationship between the buyers and suppliers of industrial parts. It also investigates the impact of the use of IT technologies on the relationships quality. Data was collected from 216 part suppliers of machinery, electronics and automobiles located in Incheon. Data supported all of the proposed hypotheses. First, it was confirmed that parts suppliers' trust in buyers leads to the commitment into relationships with buyers. Second, cooperation and communication showed a positive influence on parts suppliers' trust in buyers, and coercive power gave a negative influence on trust. Third, the use of IT technologies like Internet and E-Mail between parts suppliers and buyers was verified to have generally a positive influence on the quality of relationships. At the same time, cooperation and communication were confirmed to have a positive influence on each other, and cooperation and coercive power as well as communication and coercive power were confirmed to have negative influence on each other. This study is a pioneering attempt to examine the relationships between suppliers and buyers of industrial parts, and the influence IT technologies on the relationship quality. Also, the findings will be practically much helpful to find how to reinforce the relationships between parts suppliers and buyers.

• Journal of Intelligence and Information Systems
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• v.28 no.1
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• pp.311-328
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• 2022

Because of the spread of smartphones due to the development of information and communication technology, online shopping mall services can be used on computers and mobile devices. As a result, the number of users using the online shopping mall service increases rapidly, and the types of products traded are also growing. Therefore, to maximize profits, companies need to provide information that may interest users. To this end, the recommendation system presents necessary information or products to the user based on the user's past behavioral data or behavioral purchase records. Representative overseas companies that currently provide recommendation services include Netflix, Amazon, and YouTube. These companies support users' purchase decisions by recommending products to users using ratings, purchase records, and clickstream data that users give to the items. In addition, users refer to the ratings left by other users about the product before buying a product. Most users tend to provide ratings only to products they are satisfied with, and the higher the rating, the higher the purchase intention. And recently, e-commerce sites have provided users with the ability to vote on whether product reviews are helpful. Through this, the user makes a purchase decision by referring to reviews and ratings of products judged to be beneficial. Therefore, in this study, the correlation between the product rating and the helpful information of the review is identified. The valuable data of the evaluation is reflected in the recommendation system to check the recommendation performance. In addition, we want to compare the results of skipping all the ratings in the traditional collaborative filtering technique with the recommended performance results that reflect only the 4 and 5 ratings. For this purpose, electronic product data collected from Amazon was used in this study, and the experimental results confirmed a correlation between ratings and review usefulness information. In addition, as a result of comparing the recommendation performance by reflecting all the ratings and only the 4 and 5 points in the recommendation system, the recommendation performance of remembering only the 4 and 5 points in the recommendation system was higher. In addition, as a result of reflecting review usefulness information in the recommendation system, it was confirmed that the more valuable the review, the higher the recommendation performance. Therefore, these experimental results are expected to improve the performance of personalized recommendation services in the future and provide implications for e-commerce sites.