• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.357-363
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• 2016

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean Society of Costume
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• v.54 no.5
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• pp.1-12
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• 2004

This Study has examined characteristics of the popular culture of the contemporary fashion show by each element as follows The fashion show place expanded its area when It moved its center because of not only the use of ordinary and public friendly place but also adjacent places post-modernism thought. The installation stage was produced by organic combination with the stage using object: The technology for the stage has produced dynamic variability and variety enough to expand the stage. The dramatic element of production technique was introduced to the fashion show to shorten gap with ordinary life and transfer a theme by facial expressions, gesture and pose. etc of a model In addition. its performance element combines other genre freely to be one time and viewers' participating type technique. At the minimalism element, clothing functions moderately as main factor of the fashion show: Technical elements are added to emphasize future Images. At sound tracks and sound effects, the show's overall atmosphere has been revived to remake various genre of music and improve images. At the fashion model, objective appearance boundary is collapsed to expand model concept and make tools of their own. The fashion show has external values of active movement of associated industry as well as economic boost enough to produce jobs, and internal values to provide aesthetic rest and satisfactions to let the ones. who are isolated from recreation values and the society, establish friendly relations with the society

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.205-211
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• 2014

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

• Journal of the Korean Home Economics Association
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• v.47 no.8
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• pp.37-52
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• 2009

The purpose of this study was to examine Korean-Chinese parent-child relationship values through Korean proverbs on parent-child relationships. A total of 233 Korean-Chinese who reside in Yungil, China participated in this study. The participants were recruited through Korean-Chinese preschools and elementary schools. They completed a questionnaire which asked to what extent they agreed or disagreed with Korean proverbs. The items were classified into four categories: filial piety (duty), child-care and education, childrearing practices, and traditional son preference (and daughter discrimination). The results showed that, although the participants highly agreed to the meaning of the proverbs, they seldom used Korean proverbs in their daily lives. The findings concluded that the participants generally manifested a traditional value of filial piety or duty. Also, the findings showed that more fathers acclaimed the value of traditional son preference (and daughter discrimination) than mothers. Finally, the degree of familiarity with Korean culture was found to be a major factor in explaining differences in levels of agreement or disagreement to the proverbs. Since Korean-Chinese ethnic minority groups in China tend to adhere to traditional Korean values, they might encounter more challenges assimilating into the mainstream Chinese culture.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• The Research Journal of the Costume Culture
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• v.27 no.1
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• pp.20-32
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• 2019

This study examined whether and how consumers who seek a bargain in their shopping for luxury fashion brands differ from traditional luxury consumers or non-luxury consumers on their market-related attitudes. To do so, this study compared multi-dimensional perceived values, fairness price perceptions, satisfaction with purchase, brand loyalty, and future purchase intention among luxury consumers, luxury-bargain seekers, and non-luxury consumers. Data was obtained from online surveys and the market-related attitudes were compared using an ANOVA test. The comparion of three types of consumers revealed that luxury-bargain seekers and regular luxury consumers are distinct consumer markets. Overall, luxury consumers displayed high perceived values and brand loyalty and were fairly satisfied with the purchase at full-prices. On the other hand, luxury-bargain seekers showed significantly low perceived social value, perceived fairness toward the original price of the brands, and brand loyalty. They were satisfied with the bargain purchase but not likely to purchase the luxury at full-prices in the future. Understanding these distinct types of consumers and targeting them with different product and pricing strategies are important for luxury brands and retailers to expand luxury consumer base without diluting their brands' prestige image. Potential marketing strategies based on the findings of this study were suggested.

• International Journal of Advanced Culture Technology
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• v.7 no.2
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• pp.209-217
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• 2019

Due to the development of artificial intelligence and image recognition technology that play important roles in the field of 4th industry, office automation systems and unmanned automation systems are rapidly spreading in human society. The proposed algorithm first finds the variances of the differences between the tile values constituting the learning characters and the experimental character and then recognizes the experimental character according to the distribution of the three learning characters with the smallest variances. In more detail, for 100 learning data characters and 10 experimental data characters, each character is defined as the number of black pixels belonging to 15 tile areas. For each character constituting the experimental data, the variance of the differences of the tile values of 100 learning data characters is obtained and then arranged in the ascending order. After that, three learning data characters with the minimum variance values are selected, and the final recognition result for the given experimental character is selected according to the distribution of these character types. Moreover, we compare the recognition result with the result made by a neural network of basic structure. It is confirmed that satisfactory recognition results are obtained through the processes that subdivide the learning characters and experiment characters into tile sizes and then select the recognition result using variances.

• International Journal of Advanced Culture Technology
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• v.7 no.2
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• pp.201-208
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• 2019

The purpose of this study was to investigate the effect of type of values on coping stress through communication ability. The data for the study were collected from February 1 to 15, 2019, and the participants were collected through online questionnaires in the twenties who voluntarily participated in the study. The final data used in this study were 324. The research method was cross - sectional questionnaire survey. The analysis was done using SPSS 18.0, descriptive statistics, Pearson correlation, multiple regression and median effect analysis. A total of 324 people participated in the study, 38% of men and 62% of women were female. The results of this study showed that the collectivism values were positively correlated with individualism values (r = .224, p<0.01), emotional stress coping style (r = .266, p <), And emotion - centered stress coping was correlated with problem - oriented stress coping (r = .369, p <0.01). Those who had a collectivist value had a significant influence on the type of problem - centered stress coping(${\beta}=.271$, p<0.01), and the communication ability showed a perfect mediating effect($R^2=.310$,${\beta}=.113$, p>0.05). According to the results of this study, stress coping in the twenties suggests a program that fosters individualized communication ability.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.2
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• pp.331-348
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• 2022

This study explores the value structure of experiential rental Hanbok companies using the means-end chain theory. For this, soft laddering was conducted for nine experiential rental Hanbok companies located in Jeonju Hanok Village. Next, the value structure was created. The results are as follows. First, the elicited values are in the following order: "creation of wealth," "promotion of Korean culture," "aesthetic value," "self-actualization," "community development," and "transmission of tradition." Second, most attributes are connected to "creation of wealth." Third, "promotion of Korean culture" and "community development" are similar to Holden's instrumental values. Fourth, some attributes linked to "aesthetic value" express what the experiential rental Hanbok companies consider to be beautiful. Fifth, the companies pursue "company satisfaction" through "consumer satisfaction" and "company differentiation," which leads to "self-actualization" and "aesthetic value." Sixth, it seems that "transmission of tradition" can be achieved through "expertise/expert training," indicating that some companies think expertise is necessary for the transmission of Hanbok and do it. This study is significant because it is a new attempt to understand the core values of experiential rental Hanbok companies and provides insights into their growth.