• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.563-568
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• 2008

The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.

• Korean Journal of Environment and Ecology
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• v.26 no.3
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• pp.463-471
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• 2012

Objective of this study is to provide basic information for developing more differentiated and targeted forest healing policy and Korean medical healing programs grounded on consumer preference for forest based Korean medical healing tourism products. The internet survey(CAWI) by percentage quota sampling with 400 Seoulite ages over 30 by the age, area, and gender was conducted, and 317 samples were used for a final analysis. 61.5% of the Seoulite associated 'forest bath/walking in the woods/tree' with an image of a forest based Korean medical healing tourism product, and preference for the product and the intention to use were positive at the percentages of 72.9% and 67.5%, respectively. Preferred areas were Seoul/Gyeonggi-do(53.5%) and Gangwon-do(38.8%). 'Stress solving and refreshment', 'taking a forest bath and a walk', and 'maintaining and promoting health' were the main purposes of the use. As for a therapy, 'walking therapy' was most preferred, and 'ergotherapy' was the next. First priority as for a use facility was 'healing trail', and 'professional medical facility' ranked second. Although important decision attributes were ' cost of use', 'food', and 'friendliness of medical staff', all the other sets of attributes related to use convenience, quality of medical service and tourism activities also recorded high, which forecasts higher consumer expectation for the product. As the result showing differences in consumer preference by the demographic segmentation, differentiated and segmented consumer needs should be considered when planing and managing a product. The scope of the study is limited to a demographic segmentation which is a basic stage of understanding consumer preference, therefore more detailed future researches on complicated and multi-dimensional consumer needs are required.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.133-146
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• 2015

The quality characteristics of Yanggaeng with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed for physicochemical, antioxidant effects, and sensory preferences. The moisture contents of the Yanggaeng added with acaiberry powder were significantly(p<0.001) increased as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH and $^{\circ}brix$ values of Yanggaeng added with acaiberry powder were significantly reduced as the acaiberry powder levels(0%, 2%, 4%, 6%, and 8%) increased (p<0.001). According to the hunter color of Yanggaeng added with acaiberry powder, the L-value(lightness) and the b-value(yellowness) significantly decreased(p<0.001), whereas the a-value(redness) increased as the acaiberry powder levels increased(p<0.001). For the textural characteristics, the addition of acaiberry powder decreased the hardness(p<0.001), gumminess(p<0.001), cohesiveness(p<0.05), and chewiness(p< 0.01), whereas springiness not significantly changed. The total polyphenol contents and DPPH radical scavenging activities were significantly increased aciberry powder(p<0.01, p<0.001). In sensory evaluation, Yanggaeng addition with 4% acaiberry powder had excellent scores in taste and overall sensory preference. These results suggest that acaiberry powder may be a useful ingredient in Yanggaeng for the improvement of sensory preference and antioxidant potential. Considering both the functional and sensory preference aspects of the acaiberry Yanggaeng, the 4% acaiberry powder dosage level can be considered ideal.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.26 no.4
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• pp.283-304
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• 2015

The purpose of this study was to identify Web accessibility issues of healthcare websites of the Korean government and public agencies by evaluating these websites' accessibility in accordance with the Korean Web Contents Accessibility Guideline. This study conducted both automated and expert testing to assess the accessibility of a total of 27 health-related websites. The results of the assessment which was conducted in two stages indicated that institutions such as the National Hospital and National Rehabilitation Center demonstrated almost no Web accessibility error. In addition, the Korea Health Insurance Review and Assessment Service, the Ministry of Health and Welfare, the Health Services Agency, the Ministry of Food and Drug Safety, and the Korea Medical Dispute Mediation and Arbitration Agency attained very high web accessibility. However, the results of an expert evaluation highlighted that there were considerable errors in providing appropriate alternative text, which was not found in the automated test, and the color contrast of the text content did not comply with Web accessibility standard. Therefore, these websites did not support web accessibility for the sight-impaired. Furthermore, the present study found that it was difficult to deliver accurate information to users due to errors in the default language display and markup, and also, issues of skipping repeated content, content linearization, and compliance with keyboard use were considered as challenges that might arise for people with sight, cognitive and mobility impairments with respect to Web accessibility. It is the first study that evaluated accessibility of healthcare websites of the Korean government and public agencies based on the Korean Web Contents Accessibility Guideline. The present study made a contribution to research on Web accessibility by conducting expert testing, which provided a more complete assessment that identified the degree and specific issues of accessibility errors when compared to automated testing.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.224-239
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• 2016

The purpose of this study is to understand the influence of customer-based brand equity(CBBE) on brand trust, customer satisfaction, and repurchase intention in the stock farm products brand, Hoengsung hanwoo. Based on a total of 301 samples obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypotheses using the AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit of the data, ${\chi}^2=635.175$(p<0.001), df=233, CMIN/DF=2.726, GFI=0.863, NFI=0.859, CFI=0.903, TLI=0.885, RMSEA=0.068. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that the sublevels of CBBE of stock farm product brand such as perceived product quality(${\beta}=.562$) and brand image(${\beta}=.377$) had a positive significant influence on brand trust. In addition, brand trust had a positive significant influence on customer satisfaction(${\beta}=.525$) and repurchase intention(${\beta}=.669$). This study confirms that a firm brand management works as a significant factor in forming brand trust, and, as a result, has a positive impact on its consumer's satisfaction and repurchase intention. Through the studys' results, it is study proposed that there is a needs for establishing effective marketing strategies to improve of regional economies.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.1
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• pp.51-67
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• 2014

The study is aimed to recognize the meaning of foundation study through understanding history and flow of foundation study in Korea. The analysis period is from 1998 when there was first boom of venture foundation in Korea after IMF to 2013 September when the latest thesis was made, and the analysis intends total 382 dissertations the online. The analysis was conducted in the fields of foundation study, foundation support, foundation steps, founding company forms, founder's demographic features, and from the analysis, the following conclusion could be drawn out. First, the field actively carrying out foundation studies is the business management & economics field, but the foundation is dealt as an object of study across the all industries. It could be identified that of the all industries, especially IT industry, food service industry, and contents industry are the fields showing much interest about the foundation. Second, the field attracting most keen attention among the fields of foundation support was the field related with the founders. Third, the main problem relevant to foundation study was that the foundation was judged in comprehensive viewpoint, not being judged with strategies, in detail. Fourth, investing from the company's form aspect, it was found that during the starting period, the main foundation trend was the venture firm foundation, but recently the foundation-relevant attention is focused on the small business foundation and the most dominant founder type is the youth including college students, and the women's foundation is paid continual attention and senior foundation is being actively discussed. According to these analyzed results, future foundation studies should actively promote the general foundation studies, the specified foundation studies reflecting each industry's specialities, the fusion studies.

• Journal of Arbitration Studies
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• v.20 no.3
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• pp.47-69
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• 2010

From the review of Korean arbitration systems with the comparison of those of other countries, we can summarize some issues to be tackled as follows: First, Korean arbitration system started with the purpose of export promotion. This may be the main reason that various domestic disputes have not been resolved by arbitration. Second, the Korean Arbitration Law applies to private disputes. The Law's arbitration scope is wider than that of China and France, but narrower than that of the U.S.A. that encompasses a variety of disputes in the filed of consumer, labor, medical services, patents, etc. Third, active judges or public officials in Korea can not be arbitrator and there is no arbitration court. However, if chief judge allows the necessity, court's judges in the UK can be arbitrator with the mutual agreement of the parties and also arbitration system is operated in the court. Fourth, the Korean Commercial Arbitration Board(KCAB), the only representative institution for arbitration in Korea, is under the Ministry of Knowledge Economy(MKE). This makes it difficult for the KCAB to handle other disputes related to the Ministry of Health and Welfare, the Ministry of Strategy and Finance, the Ministry for Food, Agriculture, Forestry and Fisheries, the Ministry of Employment and Labor, etc. Fifth, as mentioned, the KCAB is the unique institution for arbitration by the Law in Korea, while other countries allow have a diversity of arbitration agencies such as maritime arbitration organization, consumer arbitration institution, arbitration court, etc. Therefore, we suggest some ideas to expand the arbitration's area of coverage in Korea as follows: First, there should be more active policies that promote various domestic disputes to be settled by the arbitration system. Second, it is quite needed to expand the scope of arbitration to cover many disputes in the fields of consumer, labor, medical service, advertising, fair trade, etc. Third, there should be discussions to allow court judges as arbitrator and to introduce the arbitration court. Fourth, the KCAB should strengthen its status and roles as general arbitration organization to overcome the limited scope of commercial disputes. For this, there should be the strong support and coordination among the MKE and other government agencies. Fifth, to reduce the burden of the court's complicated and expensive procedures, more efficient disputes resolution systems should be established on the basis of the parties' free will. Each central government agency should streamline the legal barriers to allow industrial organizations under its control to establish their own or joint arbitration system with the KCAB.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.369-381
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• 2011

Ginseng in Korea has not only the big production value but also till a good reputation from overseas in the name of 'Korea Ginseng'. Having spread rapidly nationwide from 2000 year, its production keeps on increasing but its consumption becomes lazy and its price is also falling down because of comsumer's concern about mainly overusing pesticide for ginseng. In order to cope with this problem, the government introduced the GAP certification system to ginseng in 2006 to reflect consumer's needs for food safety. This system will be a good opportunity to promote ginseng consumption dramatically. In this aspect it is very important to know how well this system is established and how ginseng farmers build marketing strategies to draw new wind in the market. This study was carried out to look over the GAP certified ginseng system and show its marketing strategies using 4P's(product, place, promotion and price). The main results are as follows. GAP ginseng system currently has some weaknesses such as lack of systematic certification management and after-service, nonrealistic certification fee and poor linkage from production to consumption. In the marketing mix strategies, product strategy suggests that the most desirable appearance be transplanted ginseng filled with branch roots and 4 to 5 year-ginseng, and it is necessary to choose multi-brand strategy divided for present into for self-sufficiency and family brand strategy by use if its brand enlarges to processed products in the future. In the place strategy, 3 stages like 'producer group' - 'GAP certified facility' - 'sales shop' are based as the physical marketing channel according to traceability, and connected with giant retail market and environment friendly stand, and if its sales volume enlarges, it should be considered the GAP ginseng specialized marketplace which is a type of chain store. In the promotion strategy, the promotion of government level is necessary at first and producer alliances require the promotion targeting at the group of women under 40 with differentiation from price, quality, and safety. In the price strategy, the early stage-high price strategy which sets 20~25% higher for self-sufficiency and 30~35% for present is desirable.

• Journal of Digital Convergence
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• v.13 no.11
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• pp.391-398
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• 2015

The purpose of the study is to examine the convergence effects of the addition of Broadleaf liriope (Liriope platy phylla) on the taste and fermentation characteristics of kimchi. Based on the weight of the total materials used for making kimchi, the added rates of Liriope platy phylla were 0, 3, 5. 7, 10%, respectively. Kimchi was fermented for 28 days at $5^{\circ}C$ to investigate pH, acidity, total and lactic acid bacteria and sensory evaluation was performed. The control in pH showed a tendency to get rapidly lower, and the treatment slowly lower until 14 days, and it maintained the optimal taste. In the acidity change, the control rapidly rose after 14 days of fermentation, and the treatment maintained a regular level after 21 days. In the change of the total bacteria, the control increased after 21 days of maturing and the treatment progressed maturing without a big change after 14 days, and the lactic acid bacteria increased and had almost no change after 21 days. The sensory test, overall acceptability, flavor, taste, sour taste, palatability and texture were significantly high, and in the flavor, palatability and overall acceptability, the Liriope platy phylla 5% added treatment was the highest. The Liriope platy phylla 5% added treatment is expected to improve the taste and hypotonicity of kimchi.