• Industrial Engineering and Management Systems
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• v.12 no.1
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• pp.23-29
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• 2013

This paper presents inventory models for fresh agriculture products with time-varying deterioration rate. Due to the particularity of fresh agriculture products, the demand rate is a function that depends on sale price and freshness. The deterioration rate increases with time and is assumed to be a time-varying function. In the models, the inventory cycle may be constant or variable. The optimal solutions of models are discussed for different freshness and the deterioration rate. The results of experiments show that the profit depends on the freshness and deterioration rate of products. With the increasing inventory cycle, the sale price and profit increase at first and then start decreasing. Furthermore, when the inventory cycle is variable, the total profit is a binary function of the sale price and inventory cycle. There exist unique sale price and inventory cycle such that the profit is optimal. The results also show that the optimal sale price and inventory cycle depend on the freshness and the deterioration rate of fresh agriculture products.

• Korean Journal of Human Ecology
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• v.17 no.1
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• pp.81-93
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• 2008

Female college consumers are orientated toward vanity and fashion luxury products in consumer society. The purpose of this paper was to investigate the relationship of vanity type and attitude toward fashion luxury products. The data were collected from 517 female college students in Ulsan, Pusan, and Kimhai. For data analysis, descriptive statistics, factor analysis, cluster analysis, and MCA were used. Results of cluster analysis identified the vanity type of the female college students into non-vanity group, positive viewer, and vanity group. Above two third of the total sample were the vanity group and the positive viewer. The non-vanity group, was comprised the smallest proportion of female college students. Attitude toward fashion luxury products was classified into four factors; involvement for fashion luxury, superiority of the fashion luxury, hedonic and conspicious consumption, and negative response. The attitude toward fashion luxury products was significantly different across the 3 vanity type. The results of this study provide insights into female college consumers' increasing demands toward fashion luxury brands. Consumer education should be implemented for the vanity group, and personal financial management education program is needed in liberal arts curriculum.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1887-1894
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• 2007

In this paper, a rapid and reliable gene-targeted species-specific polymerase chain reaction (PCR) technique based on a two-step process was established to identify bifidobacteria in dairy products. The first step was the PCR assay for genus Bifidobacterium with genus specific primers followed by the second step, which identified the species level with species-specific primer mixtures. Ten specific primer pairs, designed from nucleotide sequences of the 16-23S rRNA region, were developed for the Bifidobacterium species including B. angulatum, B. animalis, B. bifidum, B. breve, B. catenulatum, B. infantis, B. longum, B. minimum, B. subtile, and B. thermophilum. This technique was applied to the identification of Bifidobacterium species isolated from 6 probiotic products, and four different Bifidobacterium spp. (B. bifidum, B. longum, B. infantis, and B. breve) were identified. The findings indicated that the 16S-23S rDNA gene-targeted species-specific PCR technique is a simple and reliable method for identification of bifidobacteria in probiotic products. PCR combined with Denaturing Gradient Gel Electrophoresis (DGGE) for identification of the bifidobacteria was also evaluated and compared with the gene-targeted species-specific technique. Results indicated that for fermented milk products consistency was found for both species-specific PCR and PCR-DGGE in detecting species. However, in some lyophilized products, the bands corresponding to these species were not visualized in the DGGE profile but the specific PCR gave a positive result.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.9
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• pp.1316-1320
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• 2001

The objectives of this study were to investigate the quality characteristics of restructured pressed smoked duck steak from the breast meat of Cherry Valley ducks. Different levels of isolated soybean protein (ISP) (0, 15 and $30g{\cdot}kg^{-1}$) or carrageenan (5, 10 and $15g{\cdot}kg^{-1}$) were added to manufacture the restructured pressed smoked duck steak. The results were as follows: No significant differences were observed for moisture, crude fat, crude protein, cooking loss and water holding capacity of products from all treatments. The panel test scores showed that color, flavor and binding ability of products were considered acceptable. The drip loss in control sliced-products was significantly higher than products containing ISP or carrageenan (p<0.05) during storage at $-18^{\circ}C$ for 12 weeks. The pH value, volatile basic nitrogen (VBN) value and thiobarbituric acid (TBA) value of vacuum-packaged products did not change significantly during storage at $-18^{\circ}C$ for 6 weeks. However, TBA values increased with storage time. The viable bacterial counts were about $10^{3}-10^{4}CFU/g$ during storage at $-18^{\circ}C$ for 12 weeks. The products remained good quality during the storage period.

• Journal of Distribution Science
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• v.17 no.8
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• pp.5-14
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• 2019

Purpose - This study aims to proposes a conceptual framework to segment multi-national products based on a Chinese consumer's perception of multi-national products, to find the role of consumer ethnocentrism (CET) in country of origin (COO) effects for Chinese, and to figure out how different dimension of CET Effects on purchase intention developed market and home country. Research design, data and methodology - This study selected a 2×2×2 factorial design for the hypothesis test based on the product category × combination of manufactured type × Ethnocentrism level. This study distinguishes products between luxury (Burberry) and non-luxury (Nike) products and choose combination of manufactured type (Spain vs India/ Spain vs China) in order to perform comparative studies. A total of 223 Chinese participated in the experiment. After being exposed to each scenario, participants were asked to respond to questions about brand preference and purchase intention Results - Regarding to luxury made in developed country, it is worth that exposing COO information to low level of ethnocentrism consumers. Regarding to non-luxury product made in emerging country, it makes it worse when COO information to high level of ethnocentrism consumers. Lastly, regarding to non-luxury product, patriotic consumers prefer to purchase product made in home country.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.441-447
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• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.5
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• pp.47-52
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• 2008

The far-infrared ray (FIR) has been applied to various fields such as medical therapy, kitchen utensils, bath supplies, and so on. The FIR-emitting agent was used to make functional paperboards to have freshness-maintaining ability. The FIR-emitting agent was diluted with different concentrations at 0.5% starch solution, and the FIR-emitting solutions were coated on paperboards, i.e., liner. The more the concentration of the FIR radiating agent increased at 0.5% cationic starch solution, the higher FIR emissivity and emission power of paperboards increased. The corrugated boxes made of paperboards coated by the FIR-radiating agents at over 5% dilution concentration endowed mandarin oranges in the boxes with greater antimicrobial activity than those in boxes made of paperboards coated by the agent at below 5% concentration. In addition, it was ascertained that treatment of the FIR agents rarely affected strength properties of paperboards.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.324-330
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• 2012

This study investigated the perception, consumer pattern and satisfaction of the ginseng products of 600 people in the Seoul area surveyed from Feb. 1 to 28, 2011. The perception and satisfaction tests were performed using a 5-point scale (1=disagree (dissatisfy) very much, 5=agree (satisfy) very much. People perceived ginseng to have refreshment (3.86), immuno-modulation (3.78), anticancer (3.51), and antiaging (3.41) properties. People in their 20s (4.02) scored high on refreshment compared to people in their 60s and over (3.73). Most people (79.8%) consume ginseng products and prefer red ginseng (74.3%). More people in their 40s (54.1%) and 50s (48.2%) consume ginseng products for refreshment than people in their 20s (38.7%), 30s (41.5%) or 60s and over (40.0%). However, more people in their 50s (36.1%) and 60s and over (43.6%) consume ginseng products for disease prevention than people in their 20s (8.6%). Most people (66.4%) take ginseng all year round. People in their 20s (2.70) showed a smaller satisfaction score of the taste of ginseng products than those in their 30s (3.21), 40s (3.23), 50s (3.26) and 60s and over (3.38).

• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.