• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.406-409
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• 2003

This study was carried out to investigate the variation of instrumental charaters during strorage of pine pollen Dasik stored at room temperature. Cohesiveess, chewness, gumness, adhesiveness and hardness were varied significantly while springness was not influenced by storage periods. Cohesiveness after 45 days storage was significantly different from before storage, however, was not different from that of 30 days stored. Chewness of 30 days stored Dasik was significantly different from that of 15 days stored but was not different from that of 45 days stored. Gumness in the Dasik stored for 30 days was significantly different from that of 15 days stored but was not different from that of 45 days stored Dasik. Adhesiveness was decreased with storage periods. Adhesiveness of the Dasik stored for 30 days long was significantly different from that of 15 days stored but was not different from that of 45 days stored one. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 15, 30 and 45 days were significantly different from each other.

• 한국IT서비스학회:학술대회논문집
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• 2002.06a
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• pp.96-107
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• 2002

21세기를 맞이하는 기업은 세계화와 국제화, 정보의 다양화 및 분산화, 제품수명주기의 단축과 수익률의 감소, 고품질의 제품, 지식산업의 등장, 고객 욕구의 증대 등 다양한 내 ${\cdot}$ 외적 환경변화에 대응해야 하고 경쟁우위를 확보하기 위해 끊임없이 기업의 변화능력을 확보해야 한다. 기업은 제품을 생산하여 판매하는 기업의 시스템 전체가 경쟁력을 갖추어 총체적 우위를 확보하고 고객의 기호와 감성에 호소하는 제품을 만들 수 있도록 다양한 정보를 제공하는 시스템을 필요로 하게 되었다. 즉, 시간과 서비스에 뒤진 고객지원체계는 기업의 성장에 절대적인 마이너스 요인이므로 고객 정보의 효율적 관리, 고객 요구에 대한 신속한 대응, 정기적 고객만족도 조사 등 고객이 원하는 것을 재빠르게 얻어낼 수 있는 고객 친밀형 정보시스템의 확립이 요구되는 것이다. 이를 해결해 줄 수 있는 새로운 경영정보시스템이 바로 WebERP인 것이다. WebERP는 기업의 원활한 자재, 구매활동을 위해 제안된 MRP에서 시작되었으며, 생산관리의 개념을 포함하고 있는 MRPII로 확대되었다가 다시 인사나 회계, 재무 등 조직이나 기업의 전업무영역을 수용하는 종합경영정보시스템으로 발전된 것이다. 현재는 전자상거래와 관련하여 WebERP의 필요성이 부각되었고, 모기업과 협력사간의 구매발주 및 납품관리를 확대시켜 소모성자재(MRO: Maintenance, Repair & Operation) 및 기타 공동구매서비스와 유사업종간의 그룹을 형성하여 ASP(Application Service Provider)의 공동 환경을 이용한 WebERP 환경을 이용한 WebERP활용이 현시점으로 적실히 필요한 것이다. 이는 중소기업들의 공동 협업체제를 도모하여 외세를 대비하는 응집력을 확고히 함으로써 집단체제의 e마켓플레이스 확립과 더불어 국제경쟁을 대비한 방안으로서 집단 공동의 웹환경 인프라가 필요한 것이다. 이러한 배경에서 ASP환경을 이용한 WebERP활용방안과 시스템 구축전략을 경남지역의 기계산업정보화사업단이 추진하는 일반기계, 전기기계, 금속기계, 수송기계, 정밀기계의 5개 업종을 4,877개 기업 대상으로 추진하고 있으며, 그 중 WebERP의 모델로서 2003년도까지 50개 기업을 선정하고, 이는 5개 업종 골고루 선정하여 적용과 표준화 모델로 전개해 나가는 것을 정리한 것이다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.165-174
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• 2017

The purpose of this study was to investigate the effect of three sub-factors of family resilience on family strength as perceived by university students. The subjects were 409 university students in G area. This study investigated the perception level of family resilience and family strength, the difference in the family strength between the resilient group and non-resilient group and the effect of family resilience on family strength. The study results were as follows: First, the students' perceptions of family resilience and family strength were moderately high. Second, the students with positive perceptions of all three family resilience sub-factors (resilient group) also had a higher perceived family strength than the non-resilient group. Third, gender was found to have an influence on family strength, with the male students having a higher perceived family strength. All three sub-factors of family resilience were statistically significant and the belief system and organizational pattern had a strong influence on the family strength. In particular, the belief system was the most powerful factor affecting the family strength. The role clarity, family cohesion and family resource of the family organizational pattern were significant factors. Moreover, collaborative problem solving and open emotional communication also had a significant influence on family strength.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.337-342
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• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium of wild ginseng (CWG) on the physico-chemical characteristics of pork About $60{\pm}3kg$ pigs were randomly assigned to 4 pens based on sex and diet (C: commercial diet feed or T: commercial diet+1 L CWG per day for 70 days). Pigs were slaughtered at approximately 110 kg live weight, and proximate composition and physico-chemical characteristics were measured in pork loin. The moisture content, hardness and chewiness of pork were higher in gilt fed CWG than in gilt fed the control diet, but the water-holding capacity of pork and $L^*$ values of fat color were lower. The shear force and $a^*$ values of pork were higher in barrow fed CWG than in harrow fed the control diet. The crude fat content, hardness, cohesiveness, chewiness of pork and $a^*\;and\;b^*$ values of fat color were lower in barrow than in gilt, but the pH was higher. These results imply that the proximate composition and physico-chemical characteristics of pork could be affected by dietary supplementation with CWG and the sex of the pig, while the texture properties and at values of pork may be improved with dietary CWG.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.335-345
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• 2015

This study was conducted to compare carcass yield and meat quality among four lines of Korean native chickens (Yeonsan Ogye, Hyunin Black, Hoengseong Yakdak and Hwangbong) and White Leghorn as control. Chickens (N=23, male) were grown under same conditions and slaughtered at 56 weeks old to observe the physicochemical differences in breast and leg meats. The live and carcass weights of Hwangbong were significantly higher than other chickens (p<0.05). Four lines of Korean native chickens, regardless of the part, had higher shear force value than White Leghorn (p<0.05). In addition, the breast meat of Korean native chickens had higher cooking loss and lower water holding capacity than that of White Leghorn. The cooked meat of Hwangbong particularly were more chewy, gummy and cohesive with lower tenderness than other chickens (p<0.05). Oleic acid content which is related to meat flavor was significantly higher in the breast meat of Hoengseong Yakdak (39.6%). The meat of Korean native chickens had lower n6/n3 ratio, in which the breast and leg meat of Hoengseong Yakdak contained the lowest ratio (p<0.05). The meat of Hwangbong and Hoengseong Yakdak were more acceptable than the others according to sensory test (p<0.05).

• Food Science of Animal Resources
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• v.26 no.1
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• pp.98-105
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• 2006

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.928-932
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of $(1{\rightarrow}3),\;(1{\rightarrow}4)\;and\;(1{\rightarrow}6)-{\beta}-D-glucan$, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and $3.69{\mu}g/g$ in samples II and III, respectively, much higher than $0,09{\mu}g/g$ of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.332-340
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.