• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.119-133
• /
• 2008

This study researched the effect of initial expenses for food service business and shop characteristics on the motive of starting business through questionnaires(from April to May, 2008). The results are as follows. First, for the hypothesis, 'the motive of starting business depends on its initial expenses', the significance probability of good commercial area was .015 and that of retirement was .020, showing statistically significant difference. F values were 2,889 and 2.734 each, which showed significant difference by 0.001. Second, for the hypothesis, 'the motive of starting business depends on shop characteristics', the significance probability of the accomplishment desire, the future stability and the retirement were .011, .009, and .025 each, showing statistically significant difference. F values were 2,616, 3.034 and 3.177 each, showing significant difference by .001. Lastly, initial expenses for business and shop characteristics showed significant difference according to the demographical variables on the motive of starting business. This study shows the problem of starting business with no extra funds. It is important to reflect the opinions of founders about the commercial building lease protection law for them to concentrate on business. The founders should research for menu and systems and be aware of the tendency of the industry for sure.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.8
• /
• pp.1282-1292
• /
• 2018

The exopolysaccharide (EPS) produced by Bacillus amyloliquefaciens GSBa-1 was isolated and purified by ethanol precipitation, and DEAE-cellulose and Sepharose CL-6B chromatographies. The molecular mass of the purified EPS was determined to be 54 kDa. Monosaccharide analysis showed that the EPS was composed of predominantly glucose, and it was further confirmed by NMR spectroscopy to be ${\alpha}-glucan$ that consisted of a trisaccharide repeating unit with possible presence of two ${\alpha}-(1{\rightarrow}3)$ and one ${\alpha}-(1{\rightarrow}6)$ glucosidic linkages. Microstructural analysis showed that the EPS appeared as ellipsoid or globose with a smooth surface. The EPS had a degradation temperature at $240^{\circ}C$. Furthermore, the EPS had strong DPPH and hydroxyl radical scavenging activities, and moderate superoxidant anion scavenging and metal ion-chelating activities. This is the first characterization of a glucan produced by B. amyloliquefaciens with strong antioxidant activity. The results of this study suggest the potential of the EPS from B. amyloliquefaciens GSBa-1 to serve as a natural antioxidant for application in functional products.

• East Asian Journal of Business Economics (EAJBE)
• /
• v.7 no.1
• /
• pp.1-16
• /
• 2019

Purpose - For the development of fresh food shopping malls, consumers should continue to experience loyalty and favorability for the company's products or brands, and this should lead directly to purchase so that active word-ofmouth and recommendation should be encouraged. Therefore, the purpose of this study is to investigate the effect of e-service quality and e-ERM on e-loyalty with customer satisfaction and commitment as mediators. Research design, data, and methodology - This study was conducted by sample survey method on 320 online customers who have experience in using major online fresh food shopping malls for more than one year. Data analysis methods were frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis, and structural equation model analysis. Result - Hypothesis 1 through Hypothesis 7 were all supported. The results of this study suggest that e-service quality and e-CRM of online fresh food shopping malls have a significant effect on satisfaction and commitment. Therefore, the conclusion has been derived that the focus of this study, that such satisfaction and commitment have a significant effect on e-customer loyalty. has been supported theoretically and empirically. Conclusion - This study suggests that studies on customer loyalty based on activation commerce factors related to fresh food in online shopping malls will be an index that can reflect on customer's needs corresponding with future trends of not only online shopping malls but also offline shopping malls.

• Agribusiness and Information Management
• /
• v.5 no.2
• /
• pp.7-15
• /
• 2013

As the consumers' anxiety for food increases, the interest in food safety also increases. To satisfy the public requirement on food safety, the government is trying to set up a food safety standard by using regulations and certification systems. However, there is still difficulty in building up complex traceability systems for medicinal crops including ginseng due to the low participation of farming industries. The purpose of this empirical research is to draw factors that impede the GAP adoption of ginseng farms. By comparing the average attitude and intention to adopt the ginseng farms' depending on its characteristics through a two-tailed test, it was drawn that continuous farming education can positively influence the GAP adoption of the ginseng farms.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2014.10a
• /
• pp.135-137
• /
• 2014

The expansion of the transportation card, and the popularity of smart phones has been increasing social concern about the NFC technology. Has been focused on the use of e-commerce, most of the NFC, fulfilling the security problems or technical topic for this, but the reality is that the current debate on the new value added contents industry and a nonexistent connection. Leverage NFC for efficient order management system in order to build lunch or dinner by being pushed to ease restrictions on remodeling and renovation projects Food Truck vehicle through a small business support programs in the current government, but increasing interest in the Food Truck I study a model of ordering system for food truch 재소 s-guide system. A lot of the effectiveness of management as appropriate to the use of NFC for small business that operates as a server system is highly Food Truck tendencies tied to one router and server on the intranet without the need of internet connection system. I believe in this study S-Guide system contributes for business success for food truck of small business.

• Journal of Microbiology and Biotechnology
• /
• v.31 no.8
• /
• pp.1163-1174
• /
• 2021

Casein-derived antioxidant peptides by using microbial proteases have gained increasing attention. Combination of two microbial proteases, Protin SD-NY10 and Protease A "Amano" 2SD, was employed to hydrolyze casein to obtain potential antioxidant peptides that were identified by LC-MS/MS, chemically synthesized and characterized in a oxidatively damaged HepG2 cell model. Four peptides, YQLD, FSDIPNPIGSEN, FSDIPNPIGSE, YFYP were found to possess high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability. Evaluation with HepG2 cells showed that the 4 peptides at low concentrations (< 1.0 mg/ml) protected the cells against oxidative damage. The 4 peptides exhibited different levels of antioxidant activity by stimulating mRNA and protein expression of the antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), as well as nuclear factor erythroid-2-related factor 2 (Nrf2), but decreasing the mRNA expression of Kelch-like ECH-associated protein 1 (Keap1). Furthermore, these peptides decreased production of reactive oxygen species (ROS) and malondialdehyde (MDA), but increased glutathione (GSH) production in HepG2 cells. Therefore, the 4 casein-derived peptides obtained by using microbial proteases exhibited different antioxidant activity by activating the Keap1-Nrf2 signaling pathway, and they could serve as potential antioxidant agents in functional foods or pharmaceutic preparation.

• 한국경영정보학회:학술대회논문집
• /
• 2007.06a
• /
• pp.184-189
• /
• 2007

Concerns about food safety continue to rise and under this situation, governments of some countries have reinforced their regulations more strictly for food safety. In order to prevent food safety incidents or, at least to minimize the impact, the preparedness is very important. As a consequence of this, traceability system has become an essential tool for food safety. Recently, it requires more prevention-based food safety control system. One of the most generally used systems for food safety control is Hazard Analysis and Critical Control Point (HACCP). Both traceability and HACCP systems can be integrated through Electronic Product Code (EPC) Sensor Network technologies which have four value propositions. In this paper, we will introduce the concept of product and process traceability system (P2TS) through the integration of three systems to improve food safety management. The final aim is to find out the added values of the P2TS.

• Journal of Distribution Science
• /
• v.18 no.5
• /
• pp.49-60
• /
• 2020

Purpose: The primary objective of this research is to propose answers of rider's accident of food retailer in South Korea, in view of business sustainability of food retailer and his precious fate of rider who is a father that has a responsibility to the family. Research design, data, and methodology: We investigated previous studies such as food retailer, delivery, delivery application of mobile, rider's accident and statistics of delivery business agency, motorcycle accident ratio, annual fatalist, and further we analyzed cases of rider's accidents. Results: Rider's accident on the road toward food retailer is serious risky factor to their business reputation, corporate image, because claim amount related to death and physical/mental disability can be heavily damaged to food retailer. The point when rider dies is that rider is a person responsible for supporting his/her family, that is, a life itself issue together with downfall of family. Conclusions: In view of growth of South Korean' delivery rider industry, the authors recommended that focus of stability and sustainablity of both food retailer and delivery rider should establish to executable and practical ideas such as rider's readiness, abandon of speed guarantee, duty of delivery app business and legal aids.

• Journal of Distribution Science
• /
• v.22 no.6
• /
• pp.57-68
• /
• 2024

Purpose: Dynamic capabilities are acknowledged as pivotal factors facilitating the generation of competitive advantage and performance for enterprises across diverse sectors, notably within the food processing industry. This study endeavors to explore and examine the direct and indirect impact of dynamic capability factors, encompassing innovation capability, market orientation (customer orientation, supply chain orientation, competitor orientation), and digital orientation on the business performance of Vietnamese food processing enterprises. Research design, data and methodology: Research data was collected from 239 food processing enterprise managers and analyzed using partial least square - structural equation modeling. Results: With the exception of digital orientation, the study found evidence of the role of innovation capability and market orientation (customer orientation, supply chain orientation, competitor orientation) in the overall competitive advantage of Vietnamese food processing enterprises. Furthermore, the study underscores the contributions of innovation capability, market orientation and digital orientation in fostering performance of Vietnamese food processing enterprises. It also identifies the mediating role of competitive advantage in the relationship between dynamic capabilities and performance. Conclusions: Consequently, the study proposes a number of implications for food processing enterprise managers with the aim of establishing and enhancing competitive advantage and business performance in the future.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.243-255
• /
• 2007

This study carried out a survey which is related to food safety in food business in order to find out interest in food safety and to get awareness of food safety in food business. The research was done through surveys for the people in the Seoul Metropolitan area. 232 out of 250 answers were used in analyzing frequency, factor, $x^2$-test, and t-test through SPSS Win 12.0. There are three main factors of food safety in food business. The first is food borne illness(65.9%), the second is trans-fat(63.4%), and the third is remained agrichemicals(58.5%). Basically, women consider food safety more seriously than men do, and married women than unmarried women. Women were unsatisfied with the government's regulations than men were, married women than unmarried women. Women more consider awareness of food safety than men do, married women than unmarried women. Overall, unmarried women worried about their eating stuff seriously than any other group does. People consider food safety first, more and more these days, therefore, we need special management programs and regulations to focus on food safety and to support many studies about food safety.