• Culinary science and hospitality research
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• v.5 no.1
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• pp.249-272
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• 1999

The purpose of this was to solve conceptual problems of family restaurant through theoretical approach, to improve problems associated with managing restaurants, and to suggest plans for family restaurant chains. First of all, in order to improve the problems of franchising, the contents of contract were analyzed by showing the examples, and the methods were illustrated to analyze the overall contents. Hereafter, family restaurants will be categorized as either 'Casual Dining' or 'Theme Restaurant', some of the nicknames for family restaurant. However, the fundamental categories will be in accordance with the categories of NRA of the U.S.A. as 'Family Chain Restaurant', 'Grill-Buffet Restaurant' and 'Dinner House'. It is hoped that the future study categorize these three in more details. The problems of restaurant management were considered to be concerned with the owner and the managerial problems. As a way to overcome the problems associated with restaurant chain concept, the importance of manual and food & beverage production, the analysis on different methods of store development, the characteristics of manual, the interested items when filling-out, and the methods were presented. The basic systems of commissary food service were introduced and their effects were presented as well in this study. The stages of store development and the models of expansion were presented for an analysis. The main focus of this study was to grasp the flow of organizational and store expansion by analyzing on-site stores and headquarters office hence find out the reason why the current portion of family restaurant is decreasing and not increasing among dining out industry. Therefore, it has brought a great opportunity to seize the problems of structual systems of family restaurant. A family restaurant is no longer perceived as an ordinary restaurant, yet it represents a whole new cultural environment due to the unique characteristics of family restaurant such as its food culture, protocol, and various shapes and sizes. The researcher of this study extends his wish that the future study reinvestigates differently categorized family restaurant and gives much attention to a systematically independent research subject.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Food Science and Preservation
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• v.15 no.1
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• pp.79-83
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• 2008

This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid> citric acid> malic acid> tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose> sucrose in flesh and arabinose> glucose> sucrose in peel. The order of amino acid levels in all samples was aspartic acid> proline> glutamic acid> serine> leucine> lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of $7.6-9.8^{\circ}Brix$, 0.50-0.55 % and 4.13-4.17, respectively. The order of mineral content in all samples was K> Ca> Mg> Na.

• Journal of Distribution Science
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• v.20 no.5
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• pp.105-117
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• 2022

Purpose: This research investigates ready-to-drink (RTD) coffee. Although the RTD coffee market is growing competitively, few studies have examined behavioral re-intention or repurchase intention in the context of this industry. Therefore, the objective of this study was to explore factors affecting the behavioral re-intention to purchase RTD coffee. Research design, data and methodology: Using the theory of planned behavior (TPB) as the underpinning theoretical framework, this study hypothesized that behavioral re-intention to purchase RTD coffee is influenced by the variables of the TPB and additional variables. A mixed-method research design was applied, starting with qualitative in-depth interviews and followed by a quantitative method. Data were collected using an online survey of coffee lovers. Multiple linear regression (MLR) was used to assess the hypothesized relationships in the proposed conceptual framework. Results: The results reveal that content sensory attribute beliefs are the strongest positive predictor of behavioral re-intention in Thailand, followed by perceived utilitarian value. In contrast, price signaling was negatively related to behavioral re-intention. Conclusions: The findings can help food and beverage companies to develop new coffee product lines to gain more market share, create integrated marketing communications to build brand awareness, and manage distribution channels and the supply chain.

• Journal of Distribution Research
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• v.12 no.1
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• pp.33-63
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• 2007

This study attempted to investigate comprehensively the impact of support and dissensus on economic satisfaction, conflict, trust, and commitment in the franchise system. Data collected from the food and beverage service industry supported all of the twelve hypotheses that were proposed. In accordance with the results, the following conclusions were made: it is very important to establish trust and commitment in a franchise system, and the core means for that would be the enhancement of the economic satisfaction of franchisees through the reinforcement of the franchiser's supports, and the effective management of conflict between a franchiser and its franchisees through dissensus settlement.

• Journal of Dairy Science and Biotechnology
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• v.40 no.1
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• pp.23-34
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• 2022

In this study, to determine the importance of lactic acid bacteria (LAB) in Kombucha fermentation, biological functions, such as organic acid production and anti-inflammatory and antibacterial activities, of Kombucha, with or without LAB inoculation, were evaluated. Lactobacillus paracasei DK215, Saccharomyces cerevisiae C3, and Acetobacter pasteurianus P2 were selected as the inoculants. Organic acids were measured every 3 days from the end of fermentation using HPLC; the organic acid content of LAB-inoculated Kombucha was relatively high. Samples with or without LAB inoculation showed high antibacterial activity against Escherichia coli. The MTT assay results indicated no significant difference in concentration difference and cell death. In the NO production test, compared with the uninoculated Kombucha sample, the LAB-inoculated Kombucha sample exhibited a value similar to that of the group without LPS treatment. The levels of cytokine (IL-1α, IL-6, TNF-α) production were significantly lower than those of the LPS(+) group, indicating the anti-inflammatory activity potential of the Kombucha sample. This improvement in the biological function of the LAB-inoculated Kombucha further verifies the value of LAB in the fermented food and beverage industry.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.12
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• pp.1-6
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• 2019

Aluminum liners used in cylinders are hazardous for human health. In this study, we use a plastic PA liner inside cylinders to solve this problem. Plastic PA liners are widely used in the manufacturing industry in the production of food and beverage containers. We covered the aluminum boss with a plastic liner material and wound the composite fibers over the liner material. To reinforce the dome area, we used low strength / high elongation plastic liner. To predict the performance of the developed product, we conducted structural analyses utilizing the 3D laminated solid element. We verified the soundness of the product by testing the prototype.

• Journal of Intelligence and Information Systems
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• v.27 no.4
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• pp.73-95
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• 2021

This study uses Node2vec graph embedding method and Light GBM link prediction to explore undeveloped export candidate countries in Korea's food and beverage industry. Node2vec is the method that improves the limit of the structural equivalence representation of the network, which is known to be relatively weak compared to the existing link prediction method based on the number of common neighbors of the network. Therefore, the method is known to show excellent performance in both community detection and structural equivalence of the network. The vector value obtained by embedding the network in this way operates under the condition of a constant length from an arbitrarily designated starting point node. Therefore, it has the advantage that it is easy to apply the sequence of nodes as an input value to the model for downstream tasks such as Logistic Regression, Support Vector Machine, and Random Forest. Based on these features of the Node2vec graph embedding method, this study applied the above method to the international trade information of the Korean food and beverage industry. Through this, we intend to contribute to creating the effect of extensive margin diversification in Korea in the global value chain relationship of the industry. The optimal predictive model derived from the results of this study recorded a precision of 0.95 and a recall of 0.79, and an F1 score of 0.86, showing excellent performance. This performance was shown to be superior to that of the binary classifier based on Logistic Regression set as the baseline model. In the baseline model, a precision of 0.95 and a recall of 0.73 were recorded, and an F1 score of 0.83 was recorded. In addition, the light GBM-based optimal prediction model derived from this study showed superior performance than the link prediction model of previous studies, which is set as a benchmarking model in this study. The predictive model of the previous study recorded only a recall rate of 0.75, but the proposed model of this study showed better performance which recall rate is 0.79. The difference in the performance of the prediction results between benchmarking model and this study model is due to the model learning strategy. In this study, groups were classified by the trade value scale, and prediction models were trained differently for these groups. Specific methods are (1) a method of randomly masking and learning a model for all trades without setting specific conditions for trade value, (2) arbitrarily masking a part of the trades with an average trade value or higher and using the model method, and (3) a method of arbitrarily masking some of the trades with the top 25% or higher trade value and learning the model. As a result of the experiment, it was confirmed that the performance of the model trained by randomly masking some of the trades with the above-average trade value in this method was the best and appeared stably. It was found that most of the results of potential export candidates for Korea derived through the above model appeared appropriate through additional investigation. Combining the above, this study could suggest the practical utility of the link prediction method applying Node2vec and Light GBM. In addition, useful implications could be derived for weight update strategies that can perform better link prediction while training the model. On the other hand, this study also has policy utility because it is applied to trade transactions that have not been performed much in the research related to link prediction based on graph embedding. The results of this study support a rapid response to changes in the global value chain such as the recent US-China trade conflict or Japan's export regulations, and I think that it has sufficient usefulness as a tool for policy decision-making.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.259-264
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• 2002

In order to develope nutritional and flavoring intermediate products, the optimal processing conditions for two stage enzyme hydrolysate (TSEH) from low-utilized conger eel scrap such as head and intestine were investigated. The optimal processing conditions for TSEH were revealed in temperature at $55^{\circ}C$ 3$\~$4 hours digestion with alcalase at the 1st stage, and 4 hours at $45{\~}50^{\circ}C$ digestion with neutrase at the 2nd stage. Among water extract, steam extract and enzyme hydrolysates of conger eel scrap, the present TSEH was superior to other extracts in terms of yield ana organoleptic taste such as harmonic umami and inhibition of fishy and greasy taste formation. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH of conger eel scrap could be utilized as the flavoring intermediate materials for the fisheries products such as flavoring sauces, drinkable beverage and instant food materials.

• Food Science and Preservation
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• v.15 no.1
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• pp.155-160
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• 2008

This study was conducted to examine the volatile flavor compounds of Hahyangju, a traditional Korean liquor, and to evaluate the effect of the beverage on alcohol metabolism in rats. By GC/MS analysis, 17 volatile flavor compounds including iso-butyl alcohol and iso-amyl alcohol were detected in Hahyangju. The concentrations of acetaldehyde and ethylacetate in Hahyangju were decreased by filtration. Alcohol (0.035 mg/dL) and acetaldehyde (0.29 mg/dL) levels in the blood of rats given Hahyangju (HT animals) were lower than in rats given 17% (v/v) alcohol (AT rats). Also, alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities in HT rats were $24.63{\pm}1.8{\mu}$moles/mg protein and $9.8{\pm}1.3{\mu}$moles/mg protein, respectively, and were higher than in AT animals. The increases in ADH and ALDH activity in HT animals resulted in decreases in alcohol and acetaldehyde concentrations in blood, compared to the levels seen in rats given 17% (v/v) alcohol. These results suggest that Hahyangju may increase alcohol metabolizing activity, and consumption of Hahyangju may result in less of a hangover than follows ingestion of beverages (such as wine) containing about 17% (v/v) alcohol.