• Cartoon and Animation Studies
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• s.39
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• pp.365-391
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• 2015

The purpose of this study is to comprehend the characteristics of collaborative examples in mobile games by analyzing the types of cultural fusion and their utilization in mobile game industry. The major examples of collaborations include the collaborative works utilizing artists, characters, and products by examining the practical collaborations within international mobile games between the years 2010 to 2014. The most typical kind of collaboration among them is the utilization of characters, composed of using characters between games, applying animation characters, borrowing cartoon or web-cartoon characters, hiring famous celebrities, or even including great men in their games. Therefore, the characteristics of mobile game's collaborative types are confirmed as below by studying the above examples. (1) There are many examples of collaborating between different types of businesses defined as 'conversion type fusion.' (2) The character utilization is the most sought after type of collaboration. (3) The applied content's target audience seems to share the same age groups of the game's audience. (4) The game industry always adopts the components that could be recognized instantly. (5) The status and influence of mobile game have risen greatly. Consequently, this research has important role in establishing the strategic collaborative plans for mobile game business by expanding the prospects of game related researches and industrial and academic theories.

• Food Science and Preservation
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• v.21 no.6
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• pp.824-830
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• 2014

In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

• Food Science and Preservation
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• v.20 no.1
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• pp.88-96
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• 2013

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.601-608
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• 2014

In this study, we investigated the antioxidant activity of green kohlrabi juice (GKJ) and purple kohlrabi juice (PKJ) using various in vitro methods. The results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric ion reducing antioxidant power (FRAP), reducing power, and nitrite scavenging activities showed that GKJ possessed higher antioxidant activity than PKJ. Green kohlrabi powder (GKJP) and purple kohlrabi powder (PKJP) inhibited hydrogen peroxide-induced cell death in human dermal fibroblasts. In addition, GKJP and PKJP suppressed intracellular reactive oxygen species (ROS) production induced by hydrogen peroxide in human dermal fibroblasts. These results suggest that green and purple kohlrabi juices are potential natural sources of antioxidants.

• 베이커리
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• no.6 s.455
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• pp.146-149
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• 2006

프랑스는 지방의 각 도시마다 지역을 대표하는 파티스리나 쇼콜라트리가 있어 굳이 파리에 가지 않고도 수준높은 제품을 맛볼 수 있다. 파리에서 고속열차 'TGV'를 타고 1시간 걸려 도착한 도시 '르망'에는 세계적으로 유명한 쇼콜라티에 쟈크 벨랑제(Jacques Bellanger)쉐프의 쇼콜라트리가 파리의 어느 유명 제과점 못지않게 르망 사람들의 눈과 입을 즐겁게 해주고 있다.

• Vending industry
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• v.10 no.1
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• pp.94-97
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• 2010

일본 코카콜라에서 운영하는 음료자판기는 무려 98만대에 이른다. 앙도 양이지만 일본 코카콜라가 펼치는 첨단 자판기 운영사례를 보면 더 놀랄 수밖에 없다. '환경대응'이나 '사회와의 공생'에 있어 적극적인 대책들을 제시하며, 선진적으로 자판기 운영을 하고 있다. 우리나라에서도 눈여겨보면서 벤치마킹해야 할 부분이 많다. 일본 코카콜라 홈페이지를 참조해 선진 자판기 운영사례를 정리해 봤다.

• The Safety technology
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• no.151
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• pp.15-17
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• 2010

1886년 애틀랜타의 약제사인 J.S. 펨버턴이 코카의 잎, 콜라의 열매, 카페인 등을 주원료로 하는 음료를 만들어 '코카콜라'라는 이름으로 상품화 하였다. 초기에는 두통을 제거할 응급제로 개발되었지만, 1919년 약제사인 에이서 캔들러가 제조 판매권을 매입하여 현재의 회사조직을 설립하고 청량 음료로서 판매를 개시하기 시작했다. 코카콜라는 지금 전 세계 200여국 이상에서 팔리고 있으며 음료로서는 가장 인지도가 높은 상표로 미국과 자본주의를 상징하기도 한다.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.385-390
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• 2018

This study categorizes cases of industry-wide collaboration works, which is getting more actively conducted in a various forms and purposes for forming fixed brand identity and reinforcing brand identity, by analyzing its characteristics, and suggests new categorization in brand marketing perspective with diverse cases. Furthermore, the concept of collaboration in $4^{th}$ industrial revolution, so-called ICT, IOT, is studied for seeking developmental direction of collaboration which is being. As a result, approaches about application methods of and categorizing methods of collaboration in the aspect of design and branding were seeked. Based on this research, it is expected to be used as a reference for branding and marketing approach to domestic collaboration works, and it is also hoped to help following researches on guide line and following researches on collaboration.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.469-475
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• 2010

The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

• Journal of Acupuncture Research
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• v.28 no.2
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• pp.125-131
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• 2011

목적 : 본 연구는 합환피약침액(合歡皮藥鍼液)이 사람 피부 섬유아세포의 콜라게나제 활성 및 프로콜라겐 합성에 미치는 영항과 티로시나제 활성에 미치는 효과를 측정하고자 실시하였다. 방법 : HS68 사람 정상 섬유아세포에 UVB 조사 후 합환피(合歡皮) 약침액(藥鍼液)가 type I procollagen 생성과 콜라게나제 효소활성에 미치는 효능과 티로시나제 효소활성에 미치는 효능을 평가하였다. 결과 : 합환피약침액(合歡皮藥鍼液)은 UVB 조사된 세포의 콜라게나제 효소활성을 통계적으로 유의하게 억제하였고, 티로시나제 활성을 통계적으로 유의하게 억제하였다. 그러나 티로시나제 억제활성의 정도는 미백효능으로 활용하기에 약간 약한 경향이 있었다. 결론 : 합환피약침액(合歡皮藥鍼液)의 콜라게나제 억제효능은 주름개선 약침치료에 활용이 가능할 것으로 생각된다.