• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Asian Journal of Innovation and Policy
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• v.2 no.2
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• pp.150-172
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• 2013

This paper wanted to find out research trends and its determinants on mobile commerce research reviewing 439 articles from 1999, the starting year of this field to 2012. Our analytical framework has 4 categories such as general, technology, consumer and firm, and 14 sub-categories. The results are as follows: First, studies on mobile commerce can be divided into 5 stages. Second, trends of mobile commerce are closely related to the evolution of mobile technologies such as communication technologies and devices (2G, 3G, 3G+, 4G LTE, LTE-A). Third, this field was led by USA until 2005 and has been led by Taiwan after 2006. Fourth, China, Korea, UK and Canada are also leading countries, all of which have mobile device manufacturers. Research trends of non-manufacturing countries and manufacturing countries are different from each other. In addition, the trends of leading countries are different from each other reflecting each country's business needs.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.116-129
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• 2009

The study was conducted to evaluate consumer awareness of the risk elements associated with foods and their information search behavior regarding food safety. The data were collected from 504 adult consumers living in Seoul, Busan, Incheon, Daegu, Daejeon, and Gwangju through a self-administered questionnaire on August, 2006. Frequency analyses, t tests, one-way analysis of variance, and Duncan's multiple range comparison tests were conducted to analyze the responses using SPSS v. 14.0. The levels of recognition of consumers regarding each risk element were generally low. Many respondents answered that they obtained information regarding food safety from TV/radio/newspapers and family/relatives/friends/neighbors. The respondents also indicated that they had strong confidence in the information from family/relatives/friends/neighbors. Additionally, most respondents required information regarding heavy metal contamination, endoctrine disruptors, and avian influenza.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.819-826
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• 2014

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.650-657
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• 2009

This study was designed to determine the effects of meat country-of-origin on the perceived quality, perceived risk, perceived value, and purchase intension of restaurant menu items. A total of 237 university students in Seoul were used in the final statistical analyses, which included factor analysis, ANOVA and Duncan's test. The results were as follows: First, in the case of perceived quality, the participants gave higher evaluations of restaurant menu items better when the origin of the foodstuff was Korea. Second, the effects of origin on perceived value were not statistically significant. Third, the effect of origin on the purchase intension of fried chicken was statistically significant, but the effects of origin on the purchase intension of boned rib and fillet were not statistically significant. Lastly, the limitations of this study and suggestions for further research are presented.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.755-763
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• 2010

The purpose of this study was to select market variables that a foodservice company should consider when expanding overseas and to regional market analysis by variables. Twenty-three different variables were derived from 17 previous studies. These were: population, urbanization rate, women employed, enrollment in tertiary education, gross domestic product, value added by service, total number of mobile cellular telephone subscribers, number of internet users, total Asian highway, inward foreign direct investment, total service imports, inflation rate, international tourist arrivals, energy use by industry, growth rates of the food consumer price index, access to urban sanitation, per capita total expenditure on health, male life expectancy at birth, adult literacy rate, contributing women family workers, passenger car, and country risk assessment. The selected variables were collected as secondary data from the UN, Asian Development Bank, International Bank for Reconstruction and Development, and Michigan State University.

• East Asian Journal of Business Economics (EAJBE)
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• v.2 no.2
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• pp.53-57
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• 2014

Persuasive emotion advertising has great effect on attention and motivation. The using of negative emotions has been an interest in consumer psychology and advertising. This is because emotions place impact on consumers, attention and decision making. Emotions are also believed to cretin evoke brand name from memory. This paper presents the evidence for the impact of negative emotions by comparing then greater with positive emotions advertising.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.2
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• pp.229-242
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• 2022

Creating a new retailing environment to meet the seamless experience requirements of consumers is a challenge for Omnichannel-related businesses. Based on the "appraisal-emotion-response" chain, the purpose of this research is to explore the psychological mechanism of omnichannel integration influencing customer retention and the moderating effect of customer showrooming experience. This research uses a structural equation model in partial least square software to analyze a two-stage survey (Study 1: n = 210; Study 2: n = 342) conducted in China. The results show that channel control experience has three dimensions: perceived channel attribute familiarity, channel type matching, and cross-channel access convenience; consistent interactive experience has two dimensions: information cross-channel consistency and cross-channel service support. Furthermore, both channel control experience and consistent interactive experience are favorable for customer retention through increased customer satisfaction (transactional and retailer satisfaction). Finally, customer showrooming experience positively moderates the relationship between consistent interactive experience and customer satisfaction. This research proposes a self-regulation process model to explain how omnichannel integration enhances consumers' experience, finally leading to consumer retention. The findings contribute to the omnichannel retail business literature and provide management implications for Asian retailers to implement an omnichannel business strategy.

• Asia pacific journal of information systems
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• v.25 no.4
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• pp.662-685
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• 2015

The use of global mobile technology has increased exponentially. In particular, a survey of consumers in the Philippines showed that 83% "could not live" without their mobile phones. We investigated factors, such as ease of use and personal innovativeness, to elucidate the consumer adoption of mobile technologies in the Philippines, to integrate existing adoption theories for academics and provide recommendations to practitioners based on our findings. Our research questions are as follows: (1) What key factors drive adoption of mobile technologies by Filipino consumers?; (2) Are Filipino consumers innovative in their use of mobile technologies?; And (3) How can telecom companies retain their customers? A structural equation model, which was built from a survey of 528 mobile Filipino consumers, showed support for repurchase intention to use mobile technologies. The hypotheses were generally supported by variables related to mobile phone usage with the Philippine consumer sample. Results support all of the hypothesized relationships for consumers using mobile technologies. Personal innovativeness did load on both attitude and repurchase intention for mobile applications as originally hypothesized but was strongly loaded for attitude toward using. This research is a first step in understanding the adoption of mobile applications by Filipino consumers. We initially hypothesized that consumer behavior toward mobile applications would involve constructs of innovativeness, ease of use, and satisfaction; however, we found that ease of use was less significant in understanding repurchase intention to use mobile technologies. Personal innovativeness was more important in explaining satisfaction with mobile application attitudes and repurchase intention. The Filipino context of this study also provides other interesting implications. As the Philippines transitions into a more international market, western products start to guide market behavior, particularly consumer adoption.

• Animal Bioscience
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• v.34 no.10
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• pp.1674-1683
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• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.