• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.409-412
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• 2007

The aim of this study was to examine the content of bioactive component, ${\gamma}$-aminobutyric acid (GABA) in 7 commercial green teas. The teas were grown in different regions in Sourhtern Korea, and were picked during the middle of the season. The green tea extracts were each derivatized with 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate(AccQ${\cdot}$Fluor), and GABA was detected by a fluorescence detector at arf excitation of 250 nm and emission of 395 nm. The GABA contents varied depending on the regions where the green tea samples were produced. There was no significant difference in GABA contents between samples A and C, where it ranged from from 45.21${\pm}$0.99 (nmol/g) to 63.83${\pm}$0.61 (nmol/g): however, a significantly different amount of GABA was found in the green tea produced in B. The highest GABA content was 210.67${\pm}$0.85 (nmol/g), whereas the lowest content was 3.88${\pm}$0.71 (nmol/g). This variation in GABA contents was probably due to the regional differences, even within the same location, as well as the processing technology, which may retain or develop more GABA components in the final green tea.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.221-225
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• 2000

서울,충북지역의 주부 590명을 대상으로 시판김치의 사용실태를 설문 조사한 결과는 다음과 같다. 시판김치의 구매는 30대에서 많았고 고졸의 경우에 많았다. 직업 유무, 월수입, 주거 및 가족형태는 시판 김치 이용과 유의적인 차이를 보이지 않았지만 연령과 교육수준에 따라서는 유의적인 차이(P<0.05)연령이 낮을수록, 교육수준은 높을수록 시판김치를 이용하는 것으로 나타났다. 시판김치의 선호도는 배추김치가 73.2%로 높게 나타났고, 시판김치 구매 장소는 주로 대형 수퍼마켓을 이용하였으며, 1회 구매분량은 3포기를 구맹하는 경우가 가장 많았다. 구매 이유는 편리하기 때문과 가사와 자녀로 시간이 부족하여 구매하는 경우가 많았다. 또한 어떻게 담그는지 몰라서 구매하는 경우도 있었다. 제품 선택 동기는 주로 구맹 경험에 의해서 시판결치를 구입하였다. 광고를 보고 구매하는 경우도 있었고 재료나 점원의 권유에 의해서 구매하는 경우도 있었다. 응답자들이 가장 맣이 지적한시판 김치으 개선점은 가격이었다. 가격이 비싸다고 생각하는 경구가 많았다. 그밖에 위생명, 맛의 다양성, 분량과 용기의 개선도 필요하다고 생각하는 경우가 있었다. 향후 시판김치 구매 여부에 대해서는 73.2%가 긍정적으로 응답하여 앞으로도 시판김치를 구매할것으로 나타났다. 이상의 결과를 보면 상품화 된 김치의 이용은 젊은 세대뿐만 아니라 교육수준의 향상에 의해 주부들의 라이프 스타일이 식생화에도 반영되기 때문에 계속증가할 것으로예측된다. 그러므로 본 연구의 결과를 토대로 하여 가격면, 위생면, 맛의 다양성, 분량과 용기 등에 있어서도 한 단꼐 개선된 고품질 김치의 생산이 요구된다고 볼 수 있다.

• Journal of the Korean Dietetic Association
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• v.25 no.3
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• pp.178-187
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• 2019

This study examined the effects of social identity (cognitive, affective, and evaluative social identity) on affective commitment and behavioral intention in premium food markets. Data were collected from customers who had visited the premium food markets within three months prior to the time of the survey. A total of 247 responses were analyzed using SPSS 25.0 for Windows. The three attributes of social identity (cognitive, affective, and evaluative social identity) had a significant positive effect on the affective commitment, while affective commitment had a positive effect on the behavioral intention in premium food markets. On the other hand, only evaluative social identity had a significant positive effect on the behavioral intention in premium food markets. These results revealed the mediating effect of affective commitment in the relationship between social identity and customers' behavioral intention. This suggests a positive affective commitment as a key factor for customers in premium food markets. The results would be applied to marketing strategies based on the attributes of premium food market customers.

• Membrane Journal
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• v.32 no.4
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• pp.235-252
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• 2022

Forward osmotic pressure-free reverse osmosis (Δ𝜋=0 RO) was invented in 2013. The first patent (US 9,950,297 B2) was registered on April 18, 2018. The "Osmotic Pressure of Concentrated Solutions" in JACS (1908) by G.N. Lewis of MIT was used for the estimation. The Chang's RO system differs from conventional RO (C-RO) in that two-chamber system of osmotic pressure equalizer and a low-pressure RO system while C-RO is based on a single chamber. Chang claimed that all aqueous solutions, including salt water, regardless of its osmotic pressure can be separated into water and salt. The second patent (US 10.953.367B2, March 23, 2021) showed that a low-pressure reverse osmosis is possible for 3.0% input at Δ𝜋 of 10 to 12 bar. Singularity ZERO reverse osmosis from his third patent (Korea patent 10-22322755, US-PCT/KR202003595) for a 3.0% NaCl input, 50% more water recovery, use of 1/3 RO membrane area, and 1/5th of theoretical energy. These numbers come from Chang's laboratory experiments and theoretical analysis. Relative residence time (RRT) of feed and OE chambers makes Δ𝜋 to zero or negative by recycling enriched feed flow. The construction cost by S-ZERO was estimated to be around 50~60% of the current RO system.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.267-274
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• 1998

The consumption patterns of the minimally processed fruits and vegetables were surveyed in this present study. Eighty four women who were resident in either Seoul and Kyongki-do in Korea were participants in this study as respondents to our various questionnaire. The result are summarized as follows; The respondents had a preference for a supermarket (46.4%) as the place of purchase (or fruits and vegetables and the frequency of purchase was two or three times per week. The residents of apartment preferred department stores and supermarkets to stalls in the immediate residential area (p<.05). Fifty percents of the unmarried women respondents indicated that they only purchased once a week. Approximately 70% of the respondents rated quality considerations over the price and quantity when they choose their fruits and vegetables. This behavioral tendency was stronger for the residents of the apartment and amongst the more highly educated women. The type of fruits and vegetables purchased were mainly unprocessed. However, minimally processed products appeared to be popular especially among unmarried or married who did not have children, were highly educated and aged between 20 and 30. These observations are supported by data in which 82% of respondents whose ages were ranged between 20 and 30, with high educational backgrounds and who had experienced in the purchase of minimally processed fruits and vegetables. The motivation for purchasing minimally processed fruits and vegetables generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing minimally processed fruits and vegetables were the comparatively high price, a perception of unsanitary handling and pack size that were considered too small. Ninety-three percent of the respondents exhibited a positive response to the need for minimally processed fruits and vegetables. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the minimally processed fruits and vegetables was approximately $110{\sim}120%$ of that for the unprocessed products.

• The Journal of Information Systems
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• v.26 no.1
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• pp.171-188
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• 2017

Purpose This study investigates the effects of trust and distrust on intention to purchase in open market, based on the idea that trust and distrust can co-exist. Specifically, this study approached the effects of trust and distrust of the open market on the intention to purchase from a two-dimensional perspective, and examined trustworthiness as the antecedents of trust and distrust. Design/Methodology/Approach In this study, we conducted a questionnaire survey on consumers who have actually purchased a product from open markets in Korea for two months. As a result, 141 users are chosen for the sample. We apply PLS (Partial Least Squares) structural equation modeling (SEM) to verify our theoretical model using the software application SmartPLS 3.0. Findings First, trust in open market positively affects intention to purchase, whereas distrust in open market negatively affects intention to purchase. Second, the three antecedents of trust (i.e. three factors constituting trustworthiness such as ability, benevolence and integrity) affect trust in open market. Third, integrity negatively affects distrust in open market. Since integrity plays an important role in building both trust and distrust in open market, the operators of open market should pay attention to managing their integrity.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.537-543
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• 2023

This study monitored the caffeine content of ready-to-drink coffee and verified the appropriateness of the labeling. The caffeine content was analyzed using HPLC. The average caffeine content of cold brew coffee was 0.31-1.04 mg/mL, with an average of 0.55 mg/mL. The average content of product was 147.27 mg/bottle, and taking into account the recommended daily intake, an adult can consume 2.7 bottles. Americano coffee was 0.15-0.38 mg/mL, with an average of 0.28 mg/mL. The average content of product was 110.42 mg/bottle, and considering the recommended daily intake, an adult can consume 3.6 bottles. The caffeine content of decaffeinated cold brew coffee was 5.14 mg/bottle and compared to Americano coffee, more than 95% of the caffeine was removed. In addition, we verified the tolerance level of the total caffeine content in ready-to-drink coffee, and none of them exceeded 120%, signifying that all commercial products were effectively managed.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.259-262
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• 1995

Oxidative stabilities of fat in DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)-added dry milk and ordinary dry milk during storage were studied by determining thiobarbituric acid values of samples. Two kinds of milk powder samples were purchased in the local supermarket and $2{\pm}0.05\;g$ of samples were transferred into serum bottles, which were stored under the light or under dark The oxidation of fat in DHA-added milk powder was higher than that of fat in ordinary milk powder and the acceleration was more evident in the presence of light Light and unsaturated fats accelerated synergistically oxidation of milk fat Addition of DABCO(diazabicyclooctane), which is an efficient singlet oxygen quencher, significantly decreased the photooxidation of milk fat This result clearly suggested that singlet oxygen oxidation (Type II reaction) was involved in the system. Deceleration of milk fat oxidation by DABCO was higher in the DHA-added milk powder.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.553-558
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• 1997

Frozen cod fillet block(7.0$\times$4.6$\times$0.6cm, 18$\pm$0.5g) was purchased from a supermarket in Taegu area. Three experimental groups of fish fillet, frozen-thawed cod fillet refrigerated at 5$^{\circ}C$(R), frozen at -2$0^{\circ}C$(F) and repeated freezing and refrigerating(RFR) every other day, were incubated at each temperature. Changes in the viable counts of mesophiles and psychrotrops, the amount of free drip and pH of cod muscle during cold storage were 6.5$\times$104 and 7.4$\times$103 CFU/g of muscle, respectively. The viable counts of cod muscle R and FRF exceeded 107 CFU/g within 8 days and 16 days, respectively, while the viable counts of cod muscle F were not exceeded 107 cells/g throughout the storage period. The viable counts of psychrotrops exceeded that of mesophiles at the end of cold storage period. The viable counts of cod muscle showed positive correlation with pH(r=0.73-0.96,the highest in RFR) during cold storage. The amount of free drip in cod muscle R, F and RFR was 27.06$\pm$9.75, 27.56$\pm$8.02 and 33.97$\pm$10.70%, respectively. The amount of free drip in RFR increased as the progress of storage.

• Journal of Fashion Business
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• v.12 no.1
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• pp.76-92
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• 2008

The purpose of this study was to analyze the general wearing attitude & brand Image Perception for Golf Wear in wearer's mind, and to investigate the brand preference on the image characteristics of golf wear, and to find out the wearer's purchasing point for golf wear, for developing the possibility and strategy of the golf wear market for the apparel marketers and manufacturers. For this study, the data obtained from 210 respondents were analyzed by the descriptive statistics, Pearson's simple correlation, Crossing Analysis, parato graph. The results from the study were as follow : The respondents who were specially wearing for golf game were 23.3%(49 persons) among the 210 respondents. The 210 respondents evaluated highly the features of golf wear, such as design(51%), quality(44.3%), materials(36.2%), color(35.2%), size(21.0%), as the purchasing point for golf shirts, otherwise, the 210 respondents evaluated lowly the social aspects of golf wear, such as, fashion conformity, brand loyalty and promotion. And the most important material features for the golf wear was the elasticity, speed dryness by the 210 respondents The most frequent brand by 207 respondents described in the free style was Daks(11.1%) and Ping(11.1%). The 205 respondents described in the free style evaluated Daks(14.6%) as the most preference brand. The reason for the most preference brand was based with the comfort and pleasure of design, quality, color, size, materials.