• 디지털융복합연구
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• 제21권2호
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• pp.27-32
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• 2023

본 연구는 빅데이터를 활용한 시장성 분석 및 사업화방법론 분석 시스템에 관한 것으로서, 분석대상 제품에 대해 바이럴 마케팅이 가능한 컨텐츠 채널을 토대로 해당 제품의 시장성을 분석할 수 있는 빅데이터를 활용한 시장성 분석 및 사업화방법론 분석 시스템에 관한 것이다. 본 연구에 따른 빅데이터를 활용한 시장성 분석 및 사업화방법론 분석 시스템은 컨텐츠 채널에서 제공되는 마케팅 컨텐츠를 분석하여 분석대상 제품에 대한 시장성을 분석하므로 분석대상 제품에 대한 보다 정확한 바이럴 마케팅 효과를 판별할 수 있다는 장점이 있다고 하겠다.

• Asian Journal of Innovation and Policy
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• 제7권3호
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• pp.438-456
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• 2018

This study aims to understand the importance of commercialization of research and development projects and examines key factors that allow successful technology transfer and commercialization. Given the characteristics of the railway research project, and assuming that R&D input factors would vary depending on the technology readiness level and the degree of research convergence, this study analyzes the moderating effect of each R&D input factor on technology transfer and commercialization to determine their eventual impact. Through this study, it was found that it was necessary to proceed to technology transfer and commercialization of the national research and development projects via strategic workforce composition and allocation of research funding given the subjects and development goals of R&D projects.

• 한방안이비인후피부과학회지
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• 제28권1호
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• pp.100-108
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• 2015

Objectives : This study was planned to examine the enhancing effect of Coptidis Rhizoma mask pack on water, oil contents and skin texture, and to check the possibility of commercialization. Methods : We measured the change of water, oil contents and skin texture before and after the use of Coptidis Rhizoma mask pack. Measuring was conducted twice at an interval of ten days using accurate SK-03 skin analyzer. Measuring site was right and left SI18 and CV24 acupoints. Results : We can examine the improvement of water, oil contents and skin texture on every acupoints measured, except for CV24. On CV24, no difference was observed from water contents of both 1st, 2nd visit, and skin texture of 1st visit. Conclusions : We could confirm the boosting effect of Coptidis Rhizoma mask pack on water, oil contents and skin texture, especially around the SI18 acupoints. We should take follow-up measures to improve the absorption of a liquid herbal medicine around the CV24 acupoint, and heighten the potential for commercialization.

• 한국식생활문화학회지
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• 제33권6호
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• pp.523-530
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• 2018

The purpose of this study was to develop a technology commercialization strategy by analyzing the consumer preference for low-sodium instant noodle ramen, which has a sodium content of 1,730 mg or less. For the commercialization of such low-sodium ramen, this study examined how much consumers would pay through an analysis of consumer preference by conjoint analysis. This study surveyed 1,004 men and women in their 20 s and 50 s between the ages of 20 and 50 years in Korea using an online survey. If the price of conventional instant noodle ramen is KRW 4,000 (approximately USD 3.57) per 5 packs for one pack of 5 servings in a supermarket, this study surveyed how much more they respondents would pay if the sodium was reduced by 10.0, 20.0, and 30.0%. The study found that if sodium was reduced by 10.0, 20.0, and 30.0%, the respondents would pay as much as KRW 4,180, KRW 4,307, and KRW 4,515, respectively. The attributes of low-sodium instant noodle ramen were examined according to the degree of sodium reduction, vegetable protein ingredients, brand, where to buy and price with each level. The Marginal Willingness To Pay (MWTP) was analyzed as follows. If the sodium content of ramen soup is reduced by 1.0%, the amount that can be paid would be KRW 105.78. Respondents could pay KRW 1,673 more for famous brand ramen than an unknown brand ramen. The study results indicated that when a new product is developed and released, it can be expected to increase sales of the new product by understanding the foreseeable value that consumers could pay for and realize the technological commercialization of the technology.

• 한국식품영양학회지
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• 제32권6호
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• pp.696-700
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• 2019

In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L^⁎) and increase in redness (a^⁎) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.

• 한국식품조리과학회지
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• 제30권5호
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• pp.564-572
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• 2014

This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.

• 한국콘텐츠학회논문지
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• 제15권10호
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• pp.138-149
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• 2015

UHD 방송 상용화에 따른 효율적 시스템에 대한 방안을 위해서는 정부의 UHD 보급 확대에 필요한 지원과 정책이 필요하다. 물론 UHD TV의 보급과 콘텐츠 개발도 시급하다 할 것이다. 방송통신위원회는 이미 지난 2010년 5월 국내 방송통신 시장 활성화를 위해 10대 방송통신 미래 서비스를 선정해 발표하는 자리에서 'UHD 방송의 도입'을 약속한 바 있다. 하지만 아직까지는 만족스러운 지원책과 정책들이 나오지 않고 있다. 이러한 부분에서는 정부, 기업, 소비자 모두의 의견이 조율되어 있어야 해결 방안이 나올 수 있다고 본다. 하지만 모두 한자리에서 의견을 나누는 것이 어려운 일이기에 이번 연구로 정부와 기업, 소비자들의 의견을 모아 좀 더 효율적이고 많은 활용법을 확산할 수 있도록 다방면으로 방법을 찾아보려고 한다. 따라서 본 연구는 위 내용의 해결책을 제시하기 위한 연구로 세계의 UHD 보급 현황을 구체적인 방안과 객관적인 자료를 토대로 UHD 방송 상용화에 따른 효율적인 시스템에 대한 방안 연구를 진행할 것이며 UHD 보급 확대에 필요한 소비자들의 반응과 콘텐츠 제작에 필요한 제작자와 정부의 지원책에 대한 적극적인 방안에 대하여 연구하게 될 것이다. 정부와 기업, 그리고 UHD 방송 콘텐츠를 개발할 제작자들에게 이번 연구결과가 조금이나마 보탬이 될 수 있는 지침서가 되길 바란다.

• Journal of Microbiology and Biotechnology
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• 제13권2호
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• pp.165-174
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• 2003

Xanthophylls are oxygenated carotenoids that serve a variety of functions in photosynthetic organisms and are essential for survival of the organism. Within the last decade, major nor advances have been made in the elucidation of the molecular genetics and biochemistry of the xanthophyll biosynthesis pathway. Microalgae, yeast, or other microorganisms produce some of the xanthophylls that are being commercially used due to their own color and antioxidant properties. Currently, only a few microalgae are being considered or already being exploitd for the production of high-value xanthophylls. However, new developments in molecular biology have important implications for the commercialization of microalgae, and make the genetic manipulation of the xanthophyll content of microalgae mure attractive for biotechnological purposes. Accordingly, the current review summarizes the general properties of xanthophylls in microalgae and the recent developments in the biotechnological production of xanthophylls.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.224-232
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• 2019

Objective: Apart from various climatic differences, corn harvest stage and varieties are two major factors that can influence the yield and quality of corn silage in the tropics. A study was conducted to determine the optimum harvest stage of four corn varieties for silage production in Malaysia. Methods: Corn was harvested at four growth stages; silking, milk, dough, and dent stages from four varieties; Sweet Corn hybrid 926, Suwan, breeding test line (BTL) 1 and BTL 2. Using a split plot design, the treatments were then analysed based on the plant growth performance, yield, nutritive and feeding values followed by a financial feasibility study for potential commercialization. Results: Significant differences and interactions were detected across the parameters suggesting varying responses among the varieties towards the harvest stages. Sweet Corn was best harvested early in the dough stage due to high dry matter (DM) yield, digestible nutrient, and energy content with low fibre portion. Suwan was recommended to be harvested at the dent stage when it gave the highest DM yield with optimum digestible nutrient and energy content with low acid detergent fibre. BTL 1 and BTL 2 varieties can either be harvested at dough or dent stages as the crude protein, crude fibre, DM yield, DM content, digestible nutrient and energy were not significantly different at either stage. Further financial analysis showed that only Sweet Corn production was not financially feasible while Suwan had the best financial appraisal values among the grain varieties. Conclusion: In conclusion, only the grain varieties tested had the potential for silage making according to their optimum harvest stage but Suwan is highly recommended for commercialization as it was the most profitable.

• 한국식품영양학회지
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• 제23권3호
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.