• Journal of the Korean Home Economics Association
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• v.46 no.6
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• pp.75-87
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• 2008

The purposes of this study were to examine the attitude of undergraduates toward money and the differences in dining-out behavior among three groups of subjects divided by attitude toward money. Self-administrated questionnaires were completed by 387 undergraduates and data were analysed by frequency analysis, chi-square, t-test, one-way ANOVA, factor analysis, reliability analysis, duster analysis and discriminant analysis. Results of study were as follows. There appeared six different attitudes of money among the undergraduates investigated: money as a means of seizing power, money as a life pursuit, money as a tool for rational consumption, money as a barometer of success, money as a cause of anxiety, and distrust. The undergraduates showed several different attitudes of money according to gender, major, age and pocket money. Cluster analysis divided subjects into three groups by attitude toward money : low dependent group, moderately dependent group and high dependent group. Three groups of subjects classified by attitudes of money were different from one another in dining-out behavior as well. The low money-dependent group mainly spent less than 5,000 won on a dining-out, and relied on their own experience and recommendation from others on a dining-out information. In contrast, the high money-dependent group spent 20,000 won or more on dining-out, and the distribution of subjects acquiring dining-out information from various channels in that group was significantly higher than other groups.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.129-137
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• 2010

The purposes of this study were to understand the influence of perceived service quality in upscale Korean restaurants on a customer's feeling response and revisit intent, and to empirically analyze whether a customer's feeling response plays a mediating role between the service quality and revisit intent. Based on a total 303 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi^2}_{(df=263)}=557.397$, CMIN/df 2.119, RMR .09, GFI .88, AGFI .86, NFI .94, CFI .97, RMSEA .06. The major results of this study can be outlined as follows: Price & value($\beta=.40$), food quality($\beta=.26$) and atmosphere($\beta=.15$) had a significant positive effect on the customer's feeling response, and the customer's feeling response($\beta=.65$) had a significant positive effect on revisit intent. In addition, the effect of the perceived service quality in upscale Korean restaurants on revisit intent was found to be partially mediated by the customer's feeling response. Limitations and future research directions are also discussed.

• Journal of Convergence for Information Technology
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• v.12 no.1
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• pp.135-143
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• 2022

In this study, the antioxidant and anti-inflammatory properties of Colpomenia sinuosa extracts were identified. Antioxidant experiments included DPPH, ABTS, nitrite scavenging experiments, and FRAP, polyphenol concentration measurements, flavonoid concentration measurements. DPPH assay results showed an antioxidant function of 2.821 mg ascorbic acid/g extract. ABTS assay results showed an antioxidant function of 3.923 mg ascorbic acid/g extract. nitrite assay results showed an antioxidant function of 17.89 mg ascorbic acid/g extract. In FRAP, 1 mg of the Colpomenia sinuosa extract showed a reduction of 2.062±0.177 ㎍ of ascorbic acid. For polyphenols, 62.85±3.18 mg/g was shown. Flavonoids showed 10.01±0.24 mg/g. In the meantime, cell experiments showed cytotoxicity and anti-inflammatory functions. In cytotoxicity experiments, Colpomenia sinuosa extracts showed cytotoxicity of less than 20% and an inflammatory inhibition of 30.93±2.93% at a concentration of 100 ㎍/mL. These results indicate that Colpomenia sinuosa extract is available as functional cosmetic material.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.223-231
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• 2021

The antioxidant activity of Chrysanthemum indicum L. extract (CIL) was investigated by fermenting lactic acid bacteria with the CIL from 64% and 80% ethanol extraction and measuring the total phenolic contents (TPC), flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and linoleic acid auto-oxidation inhibitory activity. CIL was confirmed to inhibit bacterial auto-oxidation. TPC was increased in strains 3109 and 3237, while flavonoid decreased in all strains. DPPH was increased in strains 3074 and 3109 fermented with 64% CIL and all the strains with 80% CIL. RP was increased and linoleic acid auto-oxidation inhibitory activity decreased in all the strains fermented with 64% or 80% CIL. Among the 4 strains, strain 3109 had the highest DPPH and RP; thus, it was most effective in increasing CIL's antioxidant efficacy through the fermentation process.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• The Korean Journal of Food & Health Convergence
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• v.10 no.1
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• pp.7-15
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• 2024

The bakery cafe and dessert industry in Korea is expanding, but it requires continuous innovation to remain competitive and adaptable. Therefore, this study aims to examine the effect of five sense factors on customer satisfaction and relationship continuance intention in Korean dessert cafes. A survey was conducted among 200 consumers who had visited a Korean dessert cafe in Seoul and Gyeonggi Province. Regression analysis was conducted for hypothesis testing, and the research results are as follows. First, among the five sensory factors in Korean dessert cafes, gustatory, visual, and olfactory factors positively impacted customer satisfaction and relationship continuance intention. These results suggest that the taste and presentation of Korean desserts in cafes and the aroma of both the desserts and the café are essential. However, auditory and tactile factors did not impact customer satisfaction and intention to continue the relationship. Second, customer satisfaction improved the intention to continue the relationship. This finding suggests that improving customer satisfaction in Korean dessert cafes positively impacts maintaining customer loyalty. Therefore, operators of Korean dessert cafes should consider gustatory, visual, and olfactory aspects when developing dessert menus and planning the physical environment of their restaurants.

• The Journal of the Korea Contents Association
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• v.20 no.5
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• pp.128-139
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• 2020

This study is a recognition type study on the usefulness of the field-practice program conducted by departments related to eating out and cooking. The purpose of this study is to derive the common types found among students who have experienced on-the-job training in special cases where the completion of on-the-job training programs, such as the Department of Culinary Arts and Engineering, are designated as graduation requirements and major required courses. By analyzing, we will explore and analyze the factors and issues that can affect the program participation process. As a result of recognition type analysis, a total of four types were derived, and each type was named according to its specificity as follows. Type 1 (N = 8): Sense of Purpose Setting type, Type 2 (N = 8): Interaction Skill Acquisition Types, Type 3 (N = 6): Major Practice Education Enlargement Type, Type 4 (N = 6): The Field Adaptability Improvement Type was analyzed for each unique feature type. Based on the results, it is suggested that efforts to systematize the field practice regulations, improve the government's field practice system plans, and discover new industries to provide opportunities for cultivating practical skills by supplementing the problems of the field practice regulations.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.246-258
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• 2012

This study aims to provide the fundamental data of an efficient grading system after identifying the mediate and moderating effects of self-participation regarding the impact of education service quality on student satisfaction. To achieve the purpose of the study, SPSS 18.0 statistic program was used to conduct the frequency, factor and correlation analysis while targeting 310 students majoring in food service and culinary arts & science in 2 and 4 year universities in Busan area. Specifically, the mediate and moderating effects of self-participation were examined in accordance with three-stage regression analysis and hierarchical regression analysis, respectively. The results of analyses suggested that there was the positive correlation between student satisfaction and education service quality, and the student satisfaction was correlated with self-participation in the entire variables, except for the welfare service. The self-participation didn't have any mediate effect, since the ratio of the student satisfaction to the education service quality with self-participation turned out to be p<0.01. The self-participation had moderating effects on student satisfaction, with the $R^2$ being increased by 0.032, from 0.537 to 0.569. However, it was only partial moderating effects because the self-participation, when along with laboratory environment, was not positively effective in terms of the statistic variables.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.59-71
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• 2015

Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.196-213
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• 2021

The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures (Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus sakei) in different combinations. The sucuks were ripened for 12 days and analyzed at 1st, 6th, and 12th days of ripening. Percent moisture content, pH, water activity (aw) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.