• Food Science of Animal Resources
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• 제31권5호
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• pp.756-762
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• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Journal of Distribution Research
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• 제16권5호
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• pp.63-84
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• 2011

There are about 1,500 small or large traditional markets in Korea. Those conventional markets have been struggling for survival in rapidly changing market environment with highly intensified competition by accelerating the entrance of the Large-scale Discount Store and Super Supermarket which are managed and supported by Large companies like Samsung and Lotte. The loosing power of conventional markets have threatened the local merchants' survival and have influenced local economics falling down. To create better value for the customers who have more preference for department store and discount stores than conventional markets, conventional markets should have market orientation, which has three sub dimensions; customer orientation, competitor orientation and inter-functional coordinations. First objective of study is to find the appropriate roles of conventional markets in local areas. Second is to find out the market orientation functions for conventional markets to be survival in local markets in the long terms. Finally, this study will suggest some policies for the appropriate types of successful conventional markets considering various local situations. To achieve those objectives, we did the following procedure. First, we review the previous reports and studies of policies for conventional markets and local economy development, and propose some pros and cons of the previous policies. Secondly, we develop a market orientation framework of conventional markets, in which we suggest the developmental types and functions of market-orientation of conventional markets in accordance with the characteristics of local market and economic conditions of local areas. Then we formulate and discuss the study's contributions, managerial implications, and directions for future policy development. Especially for the policy development, we suggest the efficiency and economical effects of policy, human being development and management system, and the role of government and protection of local merchants in the development process.

• The Journal of the Korea Contents Association
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• 제16권1호
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• pp.666-675
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• 2016

With the changing consciousness of consumers, there has been an increasing interest in nature-friendly lifestyles and safety of food ingredients. Therefore, the LOHAS image, which has value in social health and sustainability, is expected to be a factor that helps restaurants establish differentiation strategies. This study examined the LOHAS image of restaurants on involvement and willingness to pay. The results were as follows. First, eco-friendly food ingredients and interiors among the LOHAS image factors of restaurants had a significant effect on involvement. Second, the perception of LOHAS in the LOHAS image factors of restaurants had a significant effect on involvement. These results may be due to the lack of a conceptual understanding of LOHAS among restaurant customers, who fail to properly grasp its meaning. Therefore, in order to promote the LOHAS image of restaurants to customers, it is necessary to consider presenting POPs or signs that will enable customers to understand the concept of LOHAS inside the restaurant. Third, consumers' involvement turned out to have a significant effect on their willingness to pay. Thus, it is necessary to imprint the image of a LOHAS restaurant using eco-friendly colors, sculptures, and agricultural products so that customers can perceive food ingredients or interior elements as eco-friendly.

• The Journal of Society for e-Business Studies
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• 제18권2호
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• pp.205-222
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• 2013

One of the recent important issues in IT fields is the convergence. It had been simply focused on functional convergence of technologyies. However the convergence in terms of businesses or services also has been made in recent years. The convergence between broadcasting and telecommunication industries can be possible because the e-transformation of broadcasting industry based on digital technology such as multimedia and multi-channel, can be combined with the high speed telecommunication network. It is giving a birth of various convergence services such as IPTV. IPTV is a kind of new service that is combined with the convergence of network, contents, and device. Nevertheless the controversy about the scope and the value of this new convergence service has constantly been raised; for example, what is the difference between IPTV and Internet TV? or what are the benefits that customers can have? This study measured the expectation level and the cognitive level of users before and after using the service and analyzed the gap between the importance and the satisfaction of the service. From this study, we proposed the priority of each function by analysing Importance-Performance Analysis(IPA) method to suggest required functions of IPTV service based on N-Screen technology. This study will identify the gap of awareness level between service providers and end users for the functions of broadcasting and telecommunications convergence service and suggest a solution enhancing user satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• 제32권3호
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Current Research on Agriculture and Life Sciences
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• 제31권1호
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• pp.56-60
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• 2013

This research was carried out to produce rainbow-colored roses from white cut rose, Rosa hybrida 'Denice', to meet customers' desire of having various colors of roses. The higher temperature of dyeing solution used, the faster coloring time surveyed. In high temperature, the flowering speed of cut flower accelerated and after treating more than 4 hours, the edges of flowers became too dark or dry. In the condition of concentration of dyeing solution, $11g{\cdot}L^{-1}$ dyed faster than $7.5g{\cdot}L^{-1}$, however, no differences between $15g{\cdot}L^{-1}$ and $11g{\cdot}L^{-1}$ have observed. It looked fast coloration at the stage of early blooming, but all three different petal opening stages need similar time to get even coloration from outer to inner petals. For the consideration of commercial value, flowers with 3-4 petals opened are better quality than flowers with less petals opened. It was possible to make rainbow-colored rose by dipping 'Denice' with 3 primary color combination, Hot Pink, True Blue, and Yellow dyes, at the best result conditions of $20^{\circ}C$ solution temperature, 3-4 petals opening stage, 11g/L concentration of dye solution and 3 hours dipping, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• 제43권7호
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• pp.1075-1080
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• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.

• Korean journal of communication and information
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• 제57권
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• pp.250-266
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• 2012

In neo-liberalism, the change-value of the market and of the machandise based on the individual as the consumer dominate the public sphere, and the capital power encroach on it. with the technological revolution. At the same time the public sphere as such represent the media sphere, which is more and more subordinate, and have no choice but to do to the governmental authority having political power privatized. The private usage of reason in the public sphere is carried out at the structual level. How can we call such a space in which the private usage of reason is generalized and dominant as the public sphere? And so now, we sound out the possibility of the public sphere such as a new space of the universality where the public usage of reason can be realized without any limits and with free. So, when we imagine the proletarian public sphere, in which co-exist the divers private interests, as a new public sphere capable to be constructed, we can address a question as follow. What is the caracteristic of the proletarian public sphere in modern society?, Is the public community able to be formed and realized in such space? How would have the proletarian public sphere the carateristics of the publis sphere? What is the attribute of the community that the proletarian public sphere would make, and what is its force of emancipation? The power is no longer stable and static. Rather, it is reconstructed and reorganized in the divers phases of the everyday life. It is the reason why we put on the order of the day the proletarian public sphere as alternative public space, which would be a place of divers hegemonic representation. And now, we are aware of the beginning of thses changes.

• The Korean Journal of Food And Nutrition
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• 제20권1호
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• pp.27-33
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• 2007

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.

• Journal of Distribution Science
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• 제13권12호
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• pp.53-63
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• 2015

Purpose - Recently, creating shared value (CSV) has attracted attention through plan sustainability and the growth of corporate management. Porter and Kramer (2011) defined the core concept of CSV as social value, economic profits, improvements in the economic social condition, and reinforcing competitiveness. The purpose of CSV, which is to pursue economic profits through a social solution to the problem, agrees with managing the objective of a social enterprise that prioritizes the pursuit of profits through the realization of a social purpose. Today, CSV studies focus on CSR and sustainability and reinforce competitiveness. However, few studies focused on the social economy. Precedent studies examined CSV using a company example, and few studies exist from the perspective of consumers and the point of view of a market society. Research design, data, and methodology - Therefore, this study examines CSV in comparison to a background of the social economy. This study also investigates and analyzes the concept of social value from the point of view of consumers, social problems, consumption value, corporate value, and the influence of consumers. This article develops three hypotheses. Hypothesis 1 investigates the correlation with social innovation that consumers thought as being necessary for social innovation by a company. Hypothesis 2 is used to confirm the influence of consumers in CSV. Therefore, this article investigates the influence of consumers on consumption action for companies that are indifferent to social problems. Hypothesis 3 is used to verify the correlation between the value that consumers demand through consumption and the corporate value that companies pursue other than profits. The three hypotheses were adopted and met the standard for suitability. Results - The importance of the CSV study from the consumer perspective was confirmed using the influence of consumers on CSV. Because the objective of company activities is either the consumer or the market, the influence that extends to interactions between the company and consumers to ensure the success of a business is significant. Regarding the CSV study, because it was an initial study, various approaches are subsequently developed. However, conceptual and practical case studies on CSV currently exist that may be used to verify the factors that comprise CSV. Therefore, the company example may enable verification of the factors that influence the composition of CSV through identification from the consumer perspective. In addition, studying CSV as an action result (of consumer satisfaction, of a company's profits and competitiveness, and of society's cancellation of a social problem) may enable the realization of a practice paradigm as opposed to simply thought and faith. Conclusions - First, this study confirms the social value of a business through the feasible and common pursuit of consumers by corporations. Second, customer influence accounts for an important part of CSV. Third, shared value commonly provides a necessary advantage to consumers, corporates, and society, and contributes to the economy and healthy social development. Fourth, corporates can conduct a business, generate profits, and realize value through improvements in social problems and by addressing their competitive strengths and weaknesses.