• 한국식생활문화학회지
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• 제27권4호
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• pp.391-399
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• 2012

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were $217.67{\pm}7.64$ mg/100 g and $127.67{\pm}7.85$ mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

• 복식문화연구
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• 제23권6호
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• pp.955-971
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• 2015

The purpose of this study is to consider the design characteristics of Chinese traditional clothing, especially from the Ming-Qing Dynasty era, and how they have influenced contemporary fashion. Regarding research methods, this study determined the design characteristics, such as the form, color and pattern of Chinese traditional clothing of the Ming-Qing Dynasty era. In addition, 440 photos were collected from the Paris Collection from 2005 to 2014 using www.firstviewkorea.com. The results of this study are as follows. First, the most popular silhouette from Chinese traditional clothing appearing in contemporary fashion was the H-shaped one, and the internal lines appeared in the following order: Chinese collar; narrow sleeve; symmetrical front opening; round collar; wide sleeve; and the C-shaped Biwa front-end. Second, the most popular color was achromatic black, followed by white. The chromatic colors were in the order of blue, yellow, red, green, and purple. Third, the patterns appeared in the following order: Plant patterns, complex patterns, and animal patterns. The peony pattern appeared the most commonly as a plant pattern, followed by the arabesque pattern and the plum blossom pattern which appeared with a similar proportion. Dragon, bird and phoenix patterns appeared the most for animal patterns. It is considered that the results of this study will be helpful for designing products for Korean fashion brands that will advance to the Chinese market. In addition, it will help Chinese designers apply the Chinese-style design characteristics popular among people throughout the world when they advance to the West.

• 한국게임학회 논문지
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• 제13권2호
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• pp.119-130
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• 2013

본 연구의 목적은 최근 중국 게임시장에서 인기 있는 온라인게임의 전통예술 표현 특징을 분석하는 것이다. 전통 중국문화의 미적 특징에 대한 플레이어의 심리 선호도를 반영하는 MMORPG 캐릭터를 디자인함으로써 플레이어가 게임을 즐기는 동시에 시각적 만족감을 느낄 수 있도록 하는 것이다. 최근 전통문화를 배경으로 제작한 중국 온라인게임은 많은 플레이어들에게 인기를 끌고 있지만, 외국게임업계의 중국 게임시장 진입에 따라 더욱 다원화된 방식으로 진행되고 있다. 이러한 현재의 중국 온라인 게임 환경을 고려하여 중국 MMORPG 중에서 고유한 전통예술 표현을 활용하는 전통 신화 무협 게임을 선택하고, 개인 플레이어를 반영하는 이상적인 캐릭터 조작이나 사회성 등을 분석하여 전통인물의 형태, 복식, 색, 주거환경을 반영한 표현기법, 캐릭터의 이상적인 형태나 전통 신화의 제한된 주제의 재구성, 캐릭터의 독창성이나 개성이 강조된 집합체 캐릭터 특징을 파악하였다. 중국 MMORPG 역사가 길지 않지만 이러한 연구를 통해 중국의 전통 문화 예술과 관련된 신화 무협 MMORPG의 정체성을 파악하고 플레이어로 하여금 더욱 효과적인 온라인게임의 이해와 만족감을 증가시킬 수 있으리라 본다.

• 한국식품영양학회지
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• 제27권1호
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• pp.10-21
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• 2014

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

• 한국식생활문화학회지
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• 제15권4호
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

• 한국식생활문화학회지
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• 제27권3호
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• pp.285-293
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• 2012

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

• 문화기술의 융합
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• 제6권2호
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• pp.85-90
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• 2020

최근 한류의 영향으로 인하여 한국 육아 예능 프로그램이 중국에서 선풍적 인기를 끌었고 동시에 일부 현지화한 프로그램도 중국에서 큰 인기를 얻었다. 본 연구의 목적은 문화 계발 이론에 근거하여 한국 육아 예능 프로그램 시청이 중국 시청자의 육아 태도와 의식에 미치는 영향에 대해 살펴보고자 하였다. 온라인 설문조사를 통해 총 544명의 중국 시청자를 조사한 결과 한국의 육아 예능 프로그램은 중국 시청자들로부터 많은 사랑을 받았을 뿐만 아니라 그들의 육아태도 및 의식 그리고 행위에 영향을 미친 것으로 나타났다.

• 한국토양비료학회지
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• 제31권1호
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• pp.56-60
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• 1998

크롬에 의한 무와 배추 유식물의 생리학적 반응을 조사하기 위하여 수경재배 조건하에서 크롬용액의 농도에 따른 무와 배추종자의 발아율 세포신장, ${\alpha}$-amylase활성도, 엽록소, 단백질함량의 차이를 비교하였다. 크롬처리농도가 증가함에 따라 농도의존적으로 무와 배추종자의 발아율, 세포신장, ${\alpha}$-amylase 활성도가 감소하였는데 배추에서 보다 무에서 그 저해정도가 심하게 나타났다. 무와 배추에서 크롬처리시 약간의 chlorophyll 함량 감소가 있었으며 chlorophyll a가 b보다 더 저해를 받았다. 크롬농도 증가에 따른 ${\alpha}$-amylase 활성도, chlorophyll a와 b, 단백질함량과의 관계를 다중회귀분석한 결과 단백질> ${\alpha}$-amylase>chlorophyll a>chlorophyll b의 순서로 저해를 받았다.

• 패션비즈니스
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• 제25권1호
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• pp.108-132
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• 2021

The objective of this study is to develop and present the modern men's hip-hop fashion designs using the design elements of Hanfu which is a traditional culture of China as a motif by applying the SCAMPER technique. In the research methods, this study conducted the literature review and work production. In the process of work development, first, after setting up the concept, a design map was produced. Second, the characteristics of hip-hop fashion style and the design elements of Hanfu were organized. Third, this study developed the hip-hop fashion designs reinterpreting the design elements of Hanfu into modern hip-hop styles by applying the SCAMPER conception list. Fourth, Fourth, of the developed designs, the finally decided upon designs were produced into real six articles, which included a T-shirt, shirt, zippered sweater, jumper, denim jacket, long jumper, denim pants, baggy pants, and short pants. This study offers the possibility of developing Chinese hip-hop fashion design targeting the emerging Chinese hip-hop fashion market by suggesting hip-hop fashion designs with the characteristics of Chinese traditional culture.

• 문화기술의 융합
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• 제8권6호
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• pp.149-154
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• 2022

최근 몇 년 동안 중국의 애니메이션 산업 발전은 국민 총생산에서 차지하는 비중이 점점 높아지고 있다. 중국의 애니메이션 산업의 현황을 보면 한국의 애니메이션 업계와 비교해 볼 때 여전히 부족한 점이 많다. 이 논문은 중국 애니메이션 산업의 현황과 향후 발전 추세를 주제로, 본문은 먼저 현재 중국 애니메이션 산업의 현재 발전 상황을 논술하고, 둘째, 현재 중국 애니메이션 산업이 직면한 문제점을 검증한다. 마지막으로 애니메이션 산업의 향후 발전방향으로 애니메이션 산업 체인의 올바른 구축과 관련 방향의 인재를 대대적으로 양성하여, 창의성인 애니메이션 산업이 육성될 수 있도록 정책방향을 설계하는데 핵심 의의로 삼는다. 이 세 가지 방향은 향후 중국 애니메이션 산업발전을 촉진할 것이라 사료된다.