• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.623-641
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• 2018

The goal of this study is to verify the effectiveness of collective leadership. Specifically, we examine the direct effect of collective leadership on creative behavior and how this relationship is affected indirectly by organization-based self-esteem. Further, we identify the conditional indirect effect psychological safety has in moderating this mechanism. To minimize the common method bias, job rank and the affectivity in work situations were set as control variables. After excluding ten univariate outliers from 319 responses that were collected, a total of 309 samples were used for analysis. Our findings showed that collective leadership has a positive effect on the creative behavior of organization members, and that organization-based self-esteem played the role as partial mediator in the relationship between collective leadership and creative behavior. Also, the conditional indirect effect of psychological safety was found to be significant in the 'high' and 'very high' percentile levels, but not in the 'very low,' 'low,' and 'middle' levels. Together, the findings imply that when leaders at organizations promote members' organization-based self-esteem and creative behavior through collective leadership, it can be more effective when members feel high psychological safety in the organization.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.60-64
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• 2001

Chemical compositions and texture of Allium senescens that is one of Korean indigenous culinary herbs were analyzed. The contents of carbohydrate and calorie were higher than those of Chinese chive. Proline, glutamine, valine, leucine and threonine were the major total amino acids in white and green portions of Allium senescens leaves. Methionine and cysteine were identified in white and green portions of Allium senescens leaves. The values of sodium and iron in Allium senescens were lower than in Chinese chive. Trace amount of selenium was also detected in Allium senescens leaves. The C$_{20:5}$ and C$_{20:6}$ were identified in leaves of Allium senescens. As a result of Rheometer analysis and sensory evaluation, texture of Allium senescens was more tender than that of green portion of Chinese chive leaves.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.148.2-149
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• 2003

고사리(Pteridium aquilinum)는 참고사리과에 속하는 다년생 양치식물로서 온대지방과 열대지방에 널리 분포되어 있으며 이른봄부터 늦가을까지 산야에 생육되며 북극 남아프리카 지역을 제외한 전세계에 광범위하게 자생하고 있다. 고사리는 봄철에 어린싹을 삶아 물에 담구었다가 먹거나 건조시켜 저장해서 이용하는데 현재 유통되고 있는 건고사리는 수확, 건조 및 저장 중에 비위생적인 관리 등에 의해 미생물의 증식 및 해충의 발생 등으로 품질이 크게 저하되어 저장상 많은 어려움을 안고 있다. 방사선에 의한 식품 저장은 이미 그 건전성과 경제적 타당성이 인정되어 세계 여러나라에서 실용화되고 있으며 특히 건조 채소류의 살균, 살충을 위한 방사선의 이용은 제품의 재수화성을 증가시킨다는 보고도 있다. 따라서, 본 실험에서는 국내에서 소비량이 비교적 많은 건고사리에 Co-60 감마선을 조사하여 건고사리 조리전 필수 조리조작인 불림조작 조건에 따른 복원력 및 물리적 특성을 분석하였다. 건고사리에 조사선량을 0, 3, 5, 7kGy로 달리 하여 조사하였고 침지온도, 침지 시간에 따른 수분함량, 부피, 수화 복원력, 색상, 조직감을 측정하였다. 실험결과, 조사선량이 높을수록 부피 증가율, 수화 복원력은 대조구에 비해 유의적으로 증가하였다. 조직감 중 경도는 침지온도, 시간 및 조사선량이 증가할수록 감소하여, 건고사리를 불리기 위해 드는 시간이 단축되어 에너지 절감의 효과가 있는 것으로 파악되었다.

• Management & Information Systems Review
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• v.34 no.5
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• pp.233-249
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• 2015

The role of positive psychological capital of an organizational member on organization effectiveness has received serious attention from researchers. However, the previous research has focused mainly on the direct effect of positive psychological capital on organization effectiveness, not paying enough attention on a mediating or a moderating role in their relationship. The purpose of this study is to finding out relationship between employees' positive psychological capital and job satisfaction, organizational commitment and the mediating role of positive emotion. Based on advanced literature, we regard positive psychological capital as four factors, self-efficacy, hope, optimism and resilience. We tested the proposed relationships using date from 350 employees in Chinese firms. The main finding are as follows: First, self-efficacy, hope, optimism, resilience has a significant positive effect on organizational commitment, job satisfaction and positive emotion. Secondly, self-efficacy, hope, optimism, resilience influence directly and indirectly on organizational commitment, job satisfaction. Positive affect plays a mediating role between variables.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.612-634
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• 2018

This research examines the effect of perception of creating shared value (CSV) activity on the organizational commitment and job satisfaction of non-permanent (part-time) employees in order to understand the importance of CSV. In order to accomplish this study, 559 questionnaires were used for final analysis. SPSS 25.0 was used for statistical analysis. The analysis revealed that perception of corporate CSV activity had a positive effect on job satisfaction of non-permanent(part-time) employees. In particular, it had a positive effect on the relationships between the perception of CSV activity and organizational commitment, as well as organizational commitment and job satisfaction. The mediating effect of organizational commitment and the moderating effect of self-efficacy also had a positive effect. The implication of this study is that the perception of corporate CSV activity plays a crucial role in the current service landscape. Therefore, it is recommended that companies conduct a range of CSV activities and create an inclusive system and organizational culture that encourages active participation of non-permanent employees.

• The Journal of the Korea Contents Association
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• v.21 no.4
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• pp.498-508
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• 2021

This study was to identify the concept of oppression in nursing organization thereby providing basic data on nursing education to improve oppression in nursing organization. Using Walker and Avant's criteria to identify attributes, antecedents, and consequences of oppression in nursing organization, 17 research articles published from 2006 to 2020 were reviewed. The defining attributes of oppression in nursing identified in this study were low self-esteem, lack of authority, and horizontal violence. The antecedents to oppression in nursing organization were oppressors, hierarchical organizational structure, and marginalization. The consequences of oppression in nursing organization included job satisfaction, organizational silence, patient safety and quality of nursing. Considering the findings, improvement of the hierarchical working environment in hospitals and self-awareness as professional nurses are important for nurses to overcome oppression in nursing organization. Therefore, effective educational programs should be developed to ameliorate working environment and self-awareness of nurses.

• Food Science and Preservation
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• v.17 no.2
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• pp.243-249
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• 2010

We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.406-415
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• 2005

To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.284-292
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• 2019

The purpose of this study was to analyze the factors influencing the clinical nurse's self-leadership and self-efficacy on job involvement. The survey was conducted from October 20 to December 15, 2017 for 205 nurses working at hospitals located in D city and K province of Korea. Analysis was performed with descriptive statistics, independent t-test, one-way ANOVA analysis, Scheffe's post-hoc test, Pearson correlation analysis, and stepwise multiple regression using the SPSS 21.0 for Windows. The results of the study were as follows. Average score for self-leadership was 3.58, for self-efficacy was 3.56, and for job involvement was 3.36. This study showed positive correlations between self-leadership, self-efficacy and job involvement. Self-leadership, marital status, self-efficacy, and job position were significant influences on job involvement. The explanatory power of influence factors was 43.7%. Based on the results of this study, it is necessary for nursing organizations and hospitals to actively support programs that enhance self-leadership and self-efficacy, which will be used to increase nurses' job involvement and improve productivity and efficiency of nursing work.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.597-603
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• 2002

The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at $15^{\circ}C$ for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.