• The Journal of the Convergence on Culture Technology
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• v.3 no.4
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• pp.137-144
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• 2017

The purpose of this study is to examine the effectiveness of Customer Relationship Management (CRM) factors in the Supply Chain Management (SCM) context focusing on ashion apparel company. Especially, this study reveals whether a long term relationship is beneficial for all businesses regardless of negotiation power leverage. To this end, the mixed research methods that combined qualitative and quantitative approaches were conducted. The findings of this study are as follows: First, the research model which is CRMs for interactive relationship building were developed. Second, cause-and-effect relationships in the proposed model were partially supported depending on CRMs. The most effective CRMs offered are a guarantee of sales and a special discount. Customized products and quality, convenience, competitive pricing, and development of a product/system/service were effective to ultimately increase a switching cost.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.564-573
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• 1997

The addition of antioxidants to fats and oils is one of the most effective ways to prevent oxidation of lipids. The popularity of natural antioxidants has increased because of the possible toxicity of synthetic antioxidants. Common natural antioxidants, tocopherols, retard oxidation at ambient temperatures, but they are ineffective at retarding oxidation at frying temperatures. The need for the development of novel natural antioxidants which are effective at frying temperatures is obvious. Sterols present in vegetable oils and certain herbal plant extracts have been reported to have antioxidant properties. Some sterols have been shown to retard thermal changes at frying temperatures. All the sterol effective at preventing oxidation at frying temperatures have an ethylidene group in their side chain. These effects can be explained by the hypothesis that sterols with a structure that allows them to react with lipid free radicals to form relatively stable free radicals are effective as antioxidants. (Key words :natural antioxidants, sterols, ethylidene group, herbal plant extracts)

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.747-753
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• 2013

The physicochemical properties of sweet potato (SP) starches reclaimed from an SP-processing sludge without freezing (RC/NF) and with freezing (RC/FR) were investigated. Lab-isolated (LI) SP starch, as a control, were prepared from raw SP. RC/NF and RC/FR SP starches were recovered from SP-processing sludges by the repeated sieving and washing procedure. The total starch contents and amylopectin branch-chain distributions did not differ for three SP starches. Relative to LI and RC/NF SP starches (possessing similar physicochemical characteristics), the apparent amylose and phosphorus contents, swelling factor, and pasting viscosity were reduced for RC/FR SP starch. However, the freezing treatment altered X-ray diffraction pattern (at $5.5^{\circ}$, $11-12^{\circ}$, and $24^{\circ}$ $2{\theta}$) of RC/FR SP starch, which likely increased its gelatinization peak and completion temperatures. Its amorphous region in total diffractogram was reduced, resulting in the enhanced relative crystallinity. Overall results suggested SP starches recovered from an SP-processing sludge would have the potential to replace commercial SP starch products.

• Journal of the Korea Society for Simulation
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• v.24 no.4
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• pp.127-136
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• 2015

The e-government project management consignment system to allow the public PMO has been introduced to resolve the quality management issue and the business risk, pointed out by the reorganized Software Industry Promotion Act. The additional regulation improvements are demanded because the public PMO system cannot settle down due to the different opinions among related parties: owner, operator and PMO. Therefore, to make balanced regulation improvements, the in-depth studies are necessary to analyze the fundamental causes of the disagreement between the related parties. This study analyses the each related party's cognitive structure to perform public PMO successfully and the fundamental reasons that cause the different opinions by applying the cognitive psychological Means-end chain theory, the laddering technique and the HVM, Hierarchical Value Map. In addition, this study analyses the regulations required for the related parties to obtain the expected benefits.

• The Journal of Information Technology
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• v.1 no.1
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• pp.155-172
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• 1998

Electronic commerce is more than just handling purchase transactions and funds transfers over the internet. Despite electronic commerce's past roots in transactions between large corporations, banks, and other financial institutions, the use of the internet as a way to bring electronic commerce to the individual consumer has led to a shift in viewpoint. Over the past few years, both the press and the business community have increased their focus on electronic commerce involving the consumer Electronic commerce includes the tasks that support the buying and selling of goods and services, and interactions among those tasks. Electronic commerce enables companies to close stores, reduce inventory requirements, and distribute products over the internet. Electronic commerce can simplify communication and change relationships The economics of electonic commerce is concernec with a new market whose delivery and communication infrastructure happens to be the internet. The economics of electronic commerce focuses on markets whose transactions are facilitated by communications networks and delivery systems. However, any digital communications media will soon be capable of supporting virtual transactions In the electronic marketplace, including telephone wires, cables, microwaves, and satellites. Thus, electronic commerce can offer your company both short-term and long-term befits. moving business practices, such as ordering, invoicing, and consumer support, to network-based systems can also reduce the paperwork involved in business-to-business transactions. This study conducted a study on economic effects of electronic commerce

• KSCE Journal of Civil and Environmental Engineering Research
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• v.42 no.4
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• pp.559-569
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• 2022

Infrastructure engineering is a field that supports construction (assembly) as a representative industry that creates high added value and jobs by combining science and technology with knowledge, though its importance is underestimated. According to a report from the Ministry of Land, Infrastructure and Transport (Korea), the value-added rate (65.3%) of the engineering industry and the employment inducement coefficient (14 employees per billion won) are three times higher than in manufacturing. In particular,the forward value chain (such as project management and basic design) accounts for less than 10~15% of the total project cost but determines the overall price and quality of the infrastructure facilities. In this study, a work break-down system, design support module and database development method for road design projects for design platform development is presented. Based on the presented development method, a cloud-based infrastructure design platform's prototype is developed. The developed infrastructure engineering platform is expected to provide a web-based design work environment without time/space restrictions and greatly contribute to winning overseas business orders and securing competitiveness.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Journal of Korea Port Economic Association
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• v.39 no.3
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• pp.191-210
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• 2023

The Covid-19 pandemic has had a significant impact on global logistics and supply chains, leading to major discrepancies in logistics performance across countries worldwide. Through an examination of logistics performance index and supply chain tracking data, this study aimed to identify the changes in global supply chains and logistics environments during the pandemic. The analysis of the logistics performance index showed that overall, countries around the world, especially developed nations, showed improvements in metrics such as customs and border management efficiency, the quality of trade and transport infrastructure, capability and quality of logistics services, and cargo tracking abilities. However, the competitive pricing feasibility of international transportation and the on-time delivery frequency of goods saw a decline due to the pandemic's effects. The supply chain tracking data revealed that ports in Asian countries demonstrated high processing efficiency. In contrast, the U.S. and European countries took comparatively more time. Particularly for air cargo, parcels, and express shipments, the U.S. showed relatively longer processing times, leading to logistical delays. In conclusion, during the Covid-19 pandemic, Asian countries maintained relatively high efficiency in their logistics and trade environments. Conversely, the U.S. and some European countries showed delays and decreased efficiency in various metrics. In the future, efforts should be made to address delays and congestion, namely, the deceleration of logistics processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.761-766
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• 2015

This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were $4.24{\pm}0.18cm$ and $12.01{\pm}0.29%$, respectively. PC-3 and PC-4 showed increased heights of $5.22{\pm}0.16$ and $5.24{\pm}0.11cm$ as well as slightly increased baking loss rates of $12.71{\pm}0.31%$ and $12.89{\pm}0.61%$, respectively. Specific volume and color difference measurements of control showed a specific volume of $3.53{\pm}0.06mL/g$, crust color difference of $53.05{\pm}0.28$, and crumb color difference of $29.84{\pm}0.52$. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were $4.18{\pm}0.02mL/g$, $56.19{\pm}0.84$, $29.05{\pm}0.43$, $4.21{\pm}0.02mL/g$, $56.85{\pm}0.43$, and $29.45{\pm}0.47$, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.

• Management & Information Systems Review
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• v.29 no.4
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• pp.225-244
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• 2010

In the information society, characterized by knowledge and network economy, standards and standardization became a very important factor in determining the competitiveness of nations and firms. This paper defines the concept of standards and standardization and reconstructs the theory on the relationship between standards and technological innovation. The findings and policy implications are as follows. First, the effect of standards on technological innovation differs according to its function(compatibility, minimum quality, information, and variety reduction) and types(product-related and non-product). On the other hand, standards can impede technological innovation. Second, in terms of national innovation system(NIS), standards are an infra-technology, which is a public good. Therefore, government should decide the optimal level of investment on standards and standardization. Third, since standards foster firms' innovation over the all stages of business activities company, industry, and government should connect standardization activities with R&D, manufacturing, marketing, supply chain, and technology transfer, Fourth, standards play an important role in product innovation as well as process innovation. Based on these theoretical background and hypotheses, the empirical study of the Korean firms is needed.