• Korean journal of food and cookery science
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• v.23 no.5
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.11
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• pp.987-998
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• 2020

This study aims to examine OL as a potential mediating variable in the relationship between IT and organizational performance. Organizational learning (OL) has been proposed as the mechanism to accomplish this task. Existing empirical research demonstrates that OL may indeed act as a mediator for the effect of IT on organizational outcomes. Also, existing literature discusses the use of technology in the organization, and the case for OL as the key knowledge process, and the intersection between technology and OL as a knowledge-based means for improving organizational performance. Many studies use a descriptive measure of OL despite the theory suggesting that a normative measure may be more appropriate. This study aims to address these concerns in a setting by using structural equation modelling (SEM) to compare the effectiveness of descriptive and normative measures of OL as mediating variables in knowledge-intensive organizations. Survey results support OL as a mediator between IT and organizational performance in addition to normative measures of OL outperforming descriptive measures. Implications for research and practice are discussed. To test the model, we will apply (SEM) structural equation modeling in the analysis of a moment structures (AMOS) on the empirical evidence collected from 218 Pakistani CEOs and top managers.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.107-122
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• 2008

The purpose of this study is to analyze the effects of the presenting type of menu labels(regular/descriptive) and knowledge level(high/low) on the advertisement(Ad) comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. For that reasons, 157 university students who are majoring in food-service management or culinary arts were conveniently selected as sample for $2{\times}2$ factorial design. A final sample of 153 responses were deemed usable and then two-way ANOVA was used for statistical analysis. The findings are as follows. First, there were significant differences between the presenting types of menu labels and communication effects including the Ad comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. It can be known that descriptive menu labels showed higher communication effects than regular menu labels. Second, there were significant differences between the knowledge levels and communication effects including the Ad comprehension, attitude toward the Ad, and purchase intention but not in attitude toward the brand. It can be known that consumers with relatively high knowledge levels showed higher the Ad comprehension, attitude toward the Ad, purchase intention than consumers with low knowledge levels. The results of this study can be used as data for more effective menu marketing and basic of further empirical study for effectiveness of menu labels.

• Journal of Information Technology Applications and Management
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• v.20 no.3
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• pp.43-59
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• 2013

In order to realize the benefits of ITSM, it is necessary to institutionalize ITSM into the organizational culture. Currently, efforts to routinize ITSM lack in practice, and research in this area is also lacking. This study identifies the factors affecting the routinization of ITSM through literature review and interviews with experts, selects a company that has successfully routinized ITSM, and analyses the activities, methods, and procedures employed by the company on the factors in detail. The specific factors analyzed in the study include fulfillment of the customer requirements, top management support, communication, change management, training and education, quality of the ITSM system, and capability of the personnel. Important points verified in this study is that in order to realize organizational performance from ITSM, just the adoption of ITSM is not enough, but the routinization of ITSM through continuous and systematic management and improvement with the support of top management are required. Since this study is a descriptive case study, results of the study cannot be generalized. However, the study will provide practical information that can be referenced by the organizations attempting to routinize ITSM. In addition, results of the study will provide a basis of future research in ITSM.

• Korean Journal of Plant Resources
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• v.28 no.6
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• pp.734-742
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• 2015

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• The Korean Journal of Financial Management
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• v.2 no.1
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• pp.21-34
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• 1986

The purpose of this study is to analyse the risk and uncertainty involved in the capital budgeting which is executed in long periods and requires massive capital expenditure. Under risk and uncertainty conditions, the estimates in the capital budgeting are random variables rather than known constants. Two approaches have emerged in performing economic analysis that explicitly incorporate risk and uncertainty conditions in the analysis. One approach is to develop a descriptive model which describes the economic performance of an individual investment alternative. But no recomendation would be forthcoming from the model. Rather, the decision-maker would be furnished descriptive information concerning each alternative; the final choice among the alternatives would required a separate action. The second approach is to develop a normative model which includes an objective function to be maximized or minimized. The output from the model prescribes the course of action to be taken. Owing to the fact that the normative approach considers the fitness of criteria for decision-making its reasonableness looks better. But it is almost imposible that we correctly and easily derive the individuals' utility function. So within we recognize the limits of the descriptive methods, it is more practicle to analyse the investment alternatives by sensitivity analysis.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.615-625
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• 2011

This study presents a descriptive statistical analysis on grade characteristics and employment rates of three ocean-related departments at a university. The ocean-related departments belong to the same college along with the other six departments. To obtain the correlation between the grade characteristics and employment rates, we carried out the followings. Firstly, four-year employment rates and six-semester GPAs (grade point averages) were obtained from the nine departments. Secondly, the box-and-whisker plots were constructed for each data set to capture the grade characteristics (mean, the first quartile, median, third quartile, whisker+, and Q3 box). Finally, the grade characteristics and employment rates were correlated. It is shown from the correlation analysis that the employment rate has a positive linear relation with the mean or third quartile, while the rate has a negative linear relation with the whisker+ or Q3 box, for the ocean-related departments possibly because these departments have higher regular employment rates than those of the other six departments.

• Journal of Information Science Theory and Practice
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• v.9 no.4
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• pp.1-14
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• 2021

Library communities face many problems and limitations in describing alternative format materials based on the traditional MAchine Readable Cataloging (MARC) structure. To address these problems, this research proposes an XML-based descriptive metadata framework that establishes general but fundamental bibliographic aspects of various alternative format materials by providing core elements that are essential in describing these materials. Different from existing bibliographic structures, the proposed metadata framework can represent a fundamental descriptive structure by establishing four upper-level categories, 17 core elements, and 10 sub-elements in a hierarchical structure optimized to alternative format materials. By using this principal descriptive structure, the proposed metadata framework can guide different institutions in the creation of bibliographic records for these materials in a consistent way. It is also expected to address the difficulties in describing alternative format materials in library communities and enhance the information accessibility of individuals with various types of disabilities. In addition, the proposed metadata framework is an alternative approach which functions as a mediator between heterogeneous characteristics of alternative format materials and the existing bibliographic structures in library communities.