• Nutrition Research and Practice
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• v.6 no.3
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• pp.187-194
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• 2012

In this study, the antibacterial effect was evaluated to determine the benefits of high speed drying (HSD) and far-infrared radiation drying (FIR) compared to the freeze drying (FD) method. Citrus press-cakes (CPCs) are released as a by-product in the citrus processing industry. Previous studies have shown that the HSD and FIR drying methods are much more economical for drying time and mass drying than those of FD, even though FD is the most qualified drying method. The disk diffusion assay was conducted, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined with methanol extracts of the dried CPCs against 11 fish and five food-related pathogenic bacteria. The disk diffusion results indicated that the CPCs dried by HSD, FIR, and FD prevented growth of all tested bacteria almost identically. The MIC and MBC results showed a range from 0.5-8.0 mg/mL and 1.0-16.0 mg/mL respectively. Scanning electron microscopy indicated that the extracts changed the morphology of the bacteria cell wall, leading to destruction. These results suggest that CPCs dried by HSD and FIR showed strong antibacterial activity against pathogenic bacteria and are more useful drying methods than that of the classic FD method in CPCs utilization.

• 기호학연구
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• v.59
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• pp.207-246
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• 2019

Domestic and overseas governments recognize regional food, as a key factor in the selection of tourist attractions and are actively promoting them. Indeed, food culture can be a means of revitalizing regional tourism as well as a key and attractive regional cultural brand communication tool that reveals the region's brand identity. What components should be included in the region to express the regional food culture in terms of region's cultural branding? The purpose of this study is to identify the key components of food culture brand as a part of regions' cultural branding through the structure and content analysis of food culture related contents in the official web sites of Jeonju, Chengdu and Kyoto. In this study, it was confirmed that the three cities categorized the core components of the food culture brand into eight categories as "food ingredients", "food", "events", "food spaces", "cultural facilities", "recipe", "communication" and "regional product". In addition, this study attempted to summarize the core values of the eight regional food culture components while considering the food culture brand as a core element of regional culture branding. This study was able to derive the octagonal key components structure of regional food culture brand. This study confirms that the food ingredient and food are consistent with the oriented values of the "Project" domain, the events and food spaces are consistent with the oriented values of the "Euphory" domain, cultural facilities and recipe are consistent with the oriented value of the "Information" domain, and the communication and regional products were found to be consistent with the oriented values of the "Vision" area.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1072-1080
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• 2008

The optimization of the addition ratios of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract to Houttuynia cordata beverage was evaluated by applying response surface methodology. The quality characteristics of a selected best product were investigated. Sweet, savory, and fishy taste, and overall acceptability were optimized by response surface methodology using a central composite design. The concentration of effect of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract was modeled using an equation. Hot water extracts of Houttuynia cordata ($1.75{\sim}1.89%$), Saururus chinensis ($1.03{\sim}1.04%$), and Polygonatum odoratum var. pluriflorum ($2.17{\sim}2.31%$) represented the optimal concentration conditions to obtain the best taste. The physical and chemical characteristics of the beverage manufactured at optimized conditions were pH 4.18, soluble solids 0.41 $^{\circ}Brix$, total acidity 0.21%, color value ($L^*$ value 40.08, $a^*$ value 4.53, and $b^*$ value 10.69), total polyphenol 54.63 mg/L, and electron donating ability 26.98%.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.263-271
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• 2010

The study examined the quality characteristics of brown sauce made with various amounts (2%, 4%, 6%, 8% and 10%) of Chungkukjang powder. Sensory tests and measurements of viscosity, moistness, and color done and the antioxidant effects of Chungkukjang powder in brown sauce were examined by measurements of acid, peroxide, TBA during 12 days storage at $24^{\circ}C$. Overall sensory preference was highest in brown sauce made with 6% Chungkukjang powder. As the powder content increased the Lightness, Redness and Yellowness values decreased as did viscosity. Acid, peroxide and full term for TBA values increased to a low level that produced an edible product even at 12 days.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.35-50
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• 2011

This study aims at conducting an empirical research on customer satisfaction and customer loyalty targeting the customers of public enterprise hotel restaurants in downtown Seoul. It seeks to activate management as a result of customer satisfaction and customer loyalty based on the theoretical background and positive research. The collected data was analyzed in factor, reliability and multiple regression analyses by using the SPSS 12.0 statistical program. As a result of this study, it was shown that product service, employee service, customer management service and facility service all have influenced on customer satisfaction. Finally, the customer satisfaction has an effect on customer loyalty.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Journal of Korea Trade
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• v.24 no.8
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• pp.81-100
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• 2020

Purpose - Based on complexity theory, this study develops a configurational model to predict the profitability of Halal cosmetics firms in the Indonesian and Malaysian markets. The proposed research model involves two level configurations-industry context and selling strategies-to predict high and low scores of a firm's profitability. The industry context configuration model comprises industry stability, product homogeneity, price sensitivity, and switching cost. Selling strategies include customer-focused, competitor-focused, and margin-focused approaches. Design/methodology - This is the first empirical study that calculates causal models using a combination of industry context and selling strategy factors to predict profitability. Data obtained from the marketing managers of cosmetics firms are used to test the proposed configurational model using fuzzy-set qualitative comparative analysis (fsQCA). It contributes to the current knowledge of business marketing by identifying the factors necessary to achieve profitability using analysis of condition (ANC). Findings - The results revealed that unique and distinct models explain the conditions for high and low profitability in the Indonesian and Malaysian halal cosmetic markets. While customer-focused selling strategy is necessary to attain a higher profit in both the markets, margin-focused selling strategy appears to be an essential factor only in Malaysia. Complexity of the interactions of selling strategies with industry factors and differences between across two study markets confirmed that complexity theory can support the research configurational model. The theoretical and practical implications are also illustrated. Originality/value - Despite the rapid growth of the global halal industry, there is little knowledge about the halal cosmetic market. This study contributes to the current literature of the halal market by performing a set of asymmetric analytical approaches using a complex theoretical model. It also deepens our understating of how the Korean firms can approach the Muslim consumer's needs to generate more beneficial turnover/revenue.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1155-1161
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• 2003

A three-year (2000-2002) survey on consumer's awareness and perception of genetically-modified (GM) foods was conducted on random samples of Korean consumers. More than 65% of the respondents were exposed to some information related to GM foods. The greatest benefit of the development of GM foods was thought to be their remedy of potential food shortages in the future. More than 90% of Korean consumers wanted GM foods to be labeled. About 18% of the respondents would buy GM foods voluntarily, whereas over 46% would not until they knew more about the product. Only 39% of Korean consumers were found to have realized that food items origination from plants contained genes. More consumers responded that they would not buy herbicide-resistant GM soybean and buy vitamin-enriched GM soybean instead. Many Korean consumers appeared to make decisions of acceptance or rejection of GM foods not on the basis of biotechnology, but on the basis of the word(s) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest threat to the safety of Korean foods.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.1-15
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• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.