• 동아시아식생활학회지
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• 제17권3호
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• pp.417-424
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• 2007

The purpose of this study was to measure the effects that service quality, perceived value and satisfaction have on loyalty in Namhaean area restaurants. A total of 273 questionnaires were completed. The structural equation model was used as an analysis method to measure the causal effects of service quality, perceived value, satisfaction and loyalty. The results demonstrated that the structural analysis result for the data was an excellent model fit. The effect of service quality on value, the effect of perceived sacrifice on value, the effect of service quality on satisfaction, the effect of value on satisfaction, and the effect of satisfaction on loyalty were statistically significant. Moreover service quality had an indirect effect on satisfaction through perceived value, and service quality also had an indirect effect on loyalty through perceived value and satisfaction. Perceived value had an indirect effect on loyalty, and an effect through satisfaction. Perceived sacrifice had an indirect effect on satisfaction through perceived value, and it also had an indirect effect on loyalty, and an effect through satisfaction. Further study is still required, and should be aimed at identifying the causal mechanisms of constructs, such that restaurant managers might be better prepared to offer value and satisfaction to their customers.

• 동아시아식생활학회지
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• 제20권1호
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• 동아시아식생활학회지
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• 제17권2호
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• pp.266-273
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• 2007

The purpose of this study was to measure the effects of service quality mediating the linkage among food and beverage price, restaurant image and value. A total of 273 questionnaires were completed. MANOVA, ANOVA and ANCOVA were used to measure the mediating effect of service quality on the relationships among food and beverage price, restaurant image, and value. The effects of food and beverage price and restaurant image on service quality and value were statistically significant. As expected, when food and beverage price and service quality were regressed on the value, the service quality was significant and the effect of the food and beverage price was reduced. Moreover, when restaurant image and service quality were regressed on the value, the restaurant image and service quality had a significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between food and beverage price and value, and between restaurant image and value.

• 한국식품조리과학회지
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• 제8권3호
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• pp.333-341
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• 1992

The physicochemical, rheological and sensory characteristics of 'BACKSULGIES', which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to 'BACKSULGI' was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had me highest value of water binding capacity. The solubility was highly related with water binding capacity and me swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But me values of gelatinization of 'BACKSULGIES' added with dietary fibers were significantly higher than mose of 'BACKSULGI' with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But me hardness of 'BACKSULGIES' added with dietary fibers was significantly lower man those of 'BACKSULGI' with no dietary fiber. The retardation effect of dietary fibers for retrogradation of 'BACKSULGIES' was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that me addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional 'BACKSULGI'. As me results of this study, it was proved mat the additions of dietary fibers to 'BACKSULGI' had the retardation effect of retrogradation.

• 한국조리학회지
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• 제15권1호
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• pp.225-239
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• 2009

본 연구는 대학생의 LOHAS 성향과 건강메뉴 추구가 건강식생활에 미치는 영향관계를 분석하였다. 로하스저널과 선행연구자에 의해 제시된 로하스성향, 건강메뉴추구, 건강식생활에 대한 주요변수를 토대로 대구 경북 소재 4년제 대학생을 대상으로 총 680부의 설문지를 배부하여 불성실한 응답 54부를 제외한 총 626부를 최종 분석에 사용하였으며, 연구 결과를 요약하면 다음과 같다. 첫째, 대학생의 로하스(LOHAS) 성향은 건강 메뉴에 영향을 미칠 것이라는 가설 1은 유의적인 정(+)의 영향을 미치는 것으로 나타났다. 그리고 로하스(LOHAS)의 차원인 '재활용성'은 '영양지향성'과 '가치지향성'에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났으나, 반면 '지속성'은 '영양지향성'과 '가치지향성'에 유의적인 정(+)의 영향을 미치지 않는 것으로 나타났다. 둘째, 로하스(LOHAS) 성향은 건강식행동에 영향을 미칠 것이라는 가설 2와 로하스 차원인 '재활용성'과 '지속성'은 건강식행동에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 건강메뉴는 건강식행동에 영향을 미칠 것이라는 가설 3과 건강메뉴의 차원인 '영양지향성'과 '가치지향성'은 건강식행동에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났다.

• 한국양식학회지
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• 제7권3호
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• pp.135-150
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• 1994

은어의 효과적인 인공 종묘 생산을 위하여 자어의 성장과 생존율에 대한 먹이생물의 영양 가치에 대해 실험하여 다음과 같은 결과를 얻었다. 자어의 rotifer type에 따른 먹이효율을 조사하기 위해 3개 rotifer type (L-type, S-type, Us-type rotifer)을 각각 단독 또는 혼합하여 공급하였을 때 자어의 생존율은 모든 실험구에서 차이가 없었으나, 성장은 3 개 type rotifer를 모두 혼합하여 공급한 실험구에서 가장 높았다. Rotifer와 Artemia nauplius를 Chiorefla effipsoidea, 유지효모, 건조분말 Spimlina Platenis, Super Selco로 영양 강화시켜 자어에 공급한 영양 강화 실험에서 건조분말 S. platenis와 Super Selco를 혼합하여 영양 강화시킨 실험구에서 가장 높은 성장과 생존율을 보였다. Rotifer와 Arremia nauplius 공급시 자어의 사육 수조에 green water의 효과를 조사하기 위해 Chforefia ellipsoidea, 건조분말 Spimfina platensis, 광합성 세균(Rhodopseudomonas capsulatus)을 green water 원으로 사용하였을 때 건조분말 Sprinlina platenis와 광합성 세균을 혼합하여 공급한 실험구에서 가장 높은 성장과 생존율을 나타냈다.

• 한국환경보건학회지
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• 제47권1호
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• pp.36-44
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• 2021

Objectives: The study aims to examine the variation over roughly the past 10 years (from 2008 to 2018) in the estimated daily dietary Pb intake (Pb-D) based on the variations of daily intake amount and Pb content in respective food groups. The following factors were considered: (1) variation of estimated value of Pb-D, (2) Pb contents in each food group and (3) the most influential food group for dietary Pb intake. Methods: Estimated values of Pb-D were taken from food consumption by the food groups reported in the Korean National Health and Nutrition Survey and the Pb content of each food group as reported in 19 previous publications. Variation from 2008 to 2018 of Pb intake was calculated from daily intake amount and Pb content in each food group. Results: The survey showed that main Pb intake sources were the food groups 'meats and poultry' and 'fish and shellfish'. These food groups showed gradually increased Pb exposure from 2008 to 2018. Estimated daily Pb intake was 42.18 to 57.68 ㎍/day for men and 30.97 to 42.54 ㎍/day for women. Both men and women showed slightly increased dietary Pb intake from 2008 to 2018. The food groups 'meats and poultry' and 'fish and shellfish' proved the highest Pb intake food groups. Estimated Pb intake from 'meats and poultry' was 8.47 to 12.98 ㎍/day and that of 'fish and shellfish' was 5.63 to 10.10 ㎍/day. Conclusion: Over the past ten years, daily Pb intake has slightly increased in men and women. The food groups 'meats and poultry' and 'fish and shellfish' might be the main variation factors of Pb intake.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• 유기물자원화
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• 제4권2호
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• pp.63-69
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• 1996

배추 매매후 발생하는 배추 쓰레기의 양이 매우 많으며, 현재 거의 전량이 폐기되어 환경에 많은 부담을 주고 있다. 서울 가락동 시장의 경우 매일 약 355톤 이상(전체 쓰레기 발생량의 64.1%)의 배우 쓰레기가 배출되고 있다. 따라서 단순 폐기 처분되는 폐자원을 수거하여 유용 물질을 생산한다면, 쓰레기 처리라는 환경 보호 측면과 폐기 비용 절감, 자원 재활용 측면에서 매우 중요하다. 본 조사 연구에서는 배추 쓰레기의 발생 현황, 식이 섬유소의 일반적 특성 및 배추 쓰레기로부터 고부가가치의 식이 섬유소(Dietary Fiber)로의 전환을 검토해 보았다. 배추 쓰레기에서의 식이 섬유소 함량을 측정한 결과 기존의 알려진 값(0.7%)보다 더 높은 수치(2.5%)를 나타냈다. 또한 식이 섬유소 추출 과정에서 효소 amylase와 protease의 영향은 없었다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.