• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.243-253
• /
• 2015

This study examined the factors that affect the relationship between customer consumption propensity, customer bakery selction and customer behavioral intention. A total of 300 questionnaires were distributed to the consumers, of which 27 were deemed suitable for analysis after the removal of 28 unusable responses. In order to perform statistical analyses required in the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, and reliability analysis. The results of exploratory factor analysis showed that three factors regarding customer consumption propensity were extracted from all measurements with a KMO of 0.778 and a total cumulative variance of 62.121%. With regard to bakery selection attributes, three factors were extracted with a total cumulative variance of 65.69% and a KMO score of 0.776. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 69.82% and a KMO score of 0.803. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships between bakery selection attributes and behavioral intention was partially adopted.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.223-234
• /
• 2014

The present study relates to the development of a processed product for expansion of use of Tangor which is mostly eaten raw in winter. Furthermore, Tangor jam containing fructo oligosaccharide and isomalto oligosaccharide was prepared, and thus quality characteristics of the jam have been determined according to the sugar concentration by making a low-sugar jam by adding substitute sweeteners instead of sugar, because low-sugar products are recently preferred in the market. Furthermore, the general elements of flesh and rind of Tangor, DPPH free radical scavenging activity, chromaticity, sugar content, pH, acidity, and preference have been checked. As a result of the experiment, the chromaticity, luminosity (L), the sugar content, and pH were the lowest in the control group. In F1, F2, and F3, which gradually added fructo oligosaccharide, and I1, I2, and I3, which slowly added isomalto oligosaccharide, luminosity significantly increased with the addition of oligosaccharide. In contrast, as the amount of addition of oligosaccharide increases, red chromaticity (a), yellow chromaticity (b), and sugar content have significantly decreased. Lastly, in the preference test using a 9 point test scheme, F2 and I2 have been considered most appropriate when producing Tangor jam.

• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.109-121
• /
• 2016

This study analyzed the effect of five sub-variables' attribute of HMR: features of information, diversity, promptness, price and convenience, on the consumer purchasing intention. In addition, the regulation effect of positive reviews and negative reviews of consumers' online reviews between HMR selection attribute and purchasing intention was also tested. Results are following. First, convenience feature (B=.577, p<.001) and diversity feature (B=.093, p<.01) among the effect of HMR selection attribute had a positive (+) effect on purchasing intention. On the other hand, promptness feature (B=.235, p<.001) and price feature (B=.161, p<.001), and information feature (B=.288, p<.001) were not significant effect on purchasing intention. Second, result of regulation effect of the positive reviews of consumer's online review between the selection attribute of the HMR product and consumers' purchasing intention, in the first-stage model in which the selection attribute of the HMR product is input as an independent variable, there was a significant positive (+) effect on all the features of convenience, diversity, promptness, price, and information. In addition, there was significant positive (+) main effect (B=.472, p<.001) in the second step model in which the consumers' positive reviews, that is a regulation variable. Furthermore, the feature of price (B=.068, p<.05) had a significant positive (+) effect in the third stage in which the selection attribute of the HMR product that is an independent variable and the interaction of the positive review. However, the feature of information (B=-.063, p<.05) showed negative (-) effect, and there was no effect on the features of convenience, diversity, and promptness. Third, as a result of testing the regulation effect of the negative reviews of consumers' online reviews between HMR product selection attribute and consumers' purchasing intention, in the first-stage model in which the selection attribute of the HMR product was a positive (+) effect on all the features of convenience, diversity, promptness, price, and information. In the second-stage model in which consumers' negative reviews (B=-.113, p<.001) had negative (-) effect. In the third-stage in which the selection attribute of the HMR product and the interactions of the negative reviews was a positive (+) effect with the feature of price (B=.113, p<.01). Last, there was no effect at all on the features of convenience, promptness, and information.

• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.192-203
• /
• 2016

This study examined the effects of characteristics of mobile coupon on the user's perceived usefulness and intention of using mobile coupon in order to suggest directions to enhances marketing strategies for foodservice company. The research model for this study was designed based on the hypothesis that the characteristics of mobile coupon influenced both the user's perceived usefulness and purchase intention. Based on total 227 customers obtained from the empirical research, this study reviewed validity, reliability and fitness of research model. Major findings of empirical analysis could be summarise as follow. First, among the characteristics of mobile coupon, the easiness of acquisition and the economic value of the mobile coupon had an influence on the mobile coupon user's perceived usefulness. Second, the easiness of acquisition and the economic value of the mobile coupon had an influence on the intention of using mobile coupon. Third, the mobile coupon user's perceived usefulness had an influence on the intention of using mobile coupon.

• Journal of the Economic Geographical Society of Korea
• /
• v.1 no.2
• /
• pp.21-42
• /
• 1998

This paper aims at examining the regional comparison of the business organization of retailing in the Seoul and Taegu metropolitan areas, as an attempt to understand regional structure of retailing within metropolitan areas which represents the suburbanization. On the national level, retail sales have concentrated on larger metropolitan area, the Seoul metroplitan area, the first largest metropolitan area, having higher sales for population scale. While the Taegu metropolitan area, the third largest metropolitan area, appears to lower retail sales for population scale. In order to confirm such phenomenon, this paper is to analyze and to compare the industrial composition of retailing by industry in 1991 of Seoul with that of Taegu. And this paper is to analyze the regional comparison of business organization of retailing: the percents of establishments under four employees, of juridical establishments, of employees of ordinary times, the annual sales per establishment of retailing. And the characteristics of business organization of retailing by industry are analyzed by principal components analysis, and the explanation of the types with component in each district(city, county, ward) is analyzed by cluster analysis(Ward method). The data of 1991 were obtained from the statistics in the Report on Establishment Census(Vol.3 Wholesale and Retail Trade) published by the National Statistics Office. The results are as follows: 1. The composition of retailing by industry in Seoul metropolitan area by annual sales in 1991 is characterized as appeared very higher composition rates of retailing of textiles, clothing, footwear and apparel accessaries', ‘retailing of furniture, home furnishings and equipment’, retailing of jewellery and watches’, ‘retailing of printed matter and stationery’, ‘retailing of personal transport equipment and gasoline service stations’, and ‘general merchandise stores’. But in Taegu metropolitan area, ‘retailing of food, beverages and tobacco’, ‘retailing of drugs, cosmetics and other chemical goods’, 'retailing household fuel’, and ‘genernal retail trade, n.e.c.’appears very high. Therefore Seoul metropolitan area has larger business scale and retailing of shopping goods has developed than Taegu metropolitan area.

• Journal of Korean Society of Forest Science
• /
• v.107 no.2
• /
• pp.218-228
• /
• 2018

This study was carried out to investigate the recognition and requirements of mountain eco-tourism by surveying mountain villages'visitors. As a feasibility study to introduce new eco-tourism policies, the individual interview survey was conducted from June 17, 2015 to September 17, 2015 targeting 439 visitors in 57 mountain villages, where the Korea Forest Service designated them as mountain eco-villages and the Ministry of Agriculture, Food and Rural Affairs has been operating the rural experience and recreation village business. As a result of the major analysis, the respondents'intention to participate in mountain eco-tourism was 3.65 by Likert 5-point-scale and the respondent's most preferred the number of visits was once a year(44.6%) or twice a year(30.1%). Also, the most preferred region was Gangwon-do(44.8%) and the average amount of expense willing to pay was 153,320 won. Lastly, the respondents said they expect development of regional tourism product(M=3.99) and mountain eco-tourism program(M=3.96) by requirements for mountain eco-tourism. This result shows that it is necessary to inspire public awareness regarding the value of mountain eco-tourism and to develop new policies or programs making people more attracted to mountain villages. Thus, it means that mountain eco-tourism can be utilized as a way to steer sustainable mountain village.

• Journal of Life Science
• /
• v.30 no.6
• /
• pp.532-541
• /
• 2020

In this study, we describe the inhibition of adipocyte differentiation by the lactic acid bacteria (LAB) fermentation product of Chrysanthemum indicum L. (CI) extract to control obesity. Preparation of LAB-fermented products was performed to overcome the cytotoxicity of CI extract. During fermentation and 3T3-L1 cell line experiment, cytotoxicity was not induced in the CI fermentation products over 1 day in culture. Fermented materials from highly proliferative cultures were selected for treatment of 3T3-L1 cells and for comparison with unfermented control groups. Cell survival and undifferentiated cell populations were decreased differentiation population in all experimental groups compared with controls, as measured using fluorescence-activated cell sorting analysis. Akt pathway activity increased upon treatment with these fermented extracts in 3T3-L1 cells. Gli2 depleted at the protein level in association with adipocyte differentiation. LAB KCTC 3115- and 3109-fermented extract treatment caused controlled Gli2 protein accumulation. Moreover, KCTC 3115 and 3109 were found to reduce C/EBPα and FAS was depleted, whereas pACC was increased at the protein level upon treatment with the fermentation products of each of the four LAB used in this study. With Lactococcus lactis subsp. lactis KCTC 3115 fermentation, the regulation of adipose differentiation and hedgehog signaling were also suppressed, thereby inhibiting the differentiation of progenitor cells. The basis for the activation of hedgehog signaling may provide insights into the treatment of obesity and the inhibition of adipocyte differentiation.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.2
• /
• pp.279-290
• /
• 2010

Sensory analysis and quality properties were performed on post-aged doenjang (fermented soybean pastes) in order to elucidate the contribution of citrus, green tea and cactus powder to their sensory evaluation. The doenjang added citrus fruits, green tea and cactus powder used a concentration of 0, 3 and 7% (w/w) at 4, 20, $30^{\circ}C$ respectively and analyzed the proximate composition, pH, salt, mineral and amino acid contents after 60 days. Moisture and protein changes during ripening did not show any significant difference. The pH showed lower in the doenjang added citrus and cactus powder than no added soybean paste. The glutamic acid content of doenjang added citrus fruits showed a little decreasing value although there were no differences between samples with various addition contents. Sensory evaluation of doenjang showed that there were no significant differences in preference in the case of added green tea and cactus powder; However, the flavor significantly increased doenjang added 3% citrus powder at $30^{\circ}C$. These results showed that the preference of doenjang containing 3% citrus powder was superior to green tea and cactus powder.

• Korean Journal of Plant Resources
• /
• v.27 no.5
• /
• pp.518-533
• /
• 2014

The flora in the region of Daeheuksando ($N34^{\circ}37^{\prime}{\sim}34^{\circ}42^{\prime}$, $E125^{\circ}23^{\prime}{\sim}125^{\circ}38^{\prime}$) was surveyed from June 2010 to October 2011. The vascular plants from 22 field surveys were revealed to total of 496 taxa: 113 families, 316 genera, 446 species, four subspecies, 43 varieties and three forms. 124 taxa were the first records from this region. This field study discovered significant plants in various categories. Korean endemic plants numbered 7 taxa, and 6 taxa designated by Korean Forest Service as rare plants were investigated in this region. The taxa in the category II of rare and endangered plants and higher than the third degree among the floristic regional indicator plants designated by Korean Ministry of Environment were one taxon and 47 taxa, respectively. Especially, it was proved that Spiraea chartacea, Hosta yingeri, Hemerocallis hongdoensis and Saussurea polylepis were endemic to Heuksan-myeon including Daeheuksando in Korean peninsular. In addition, the naturalized plants of 46 taxa were recorded.

• Journal of Dairy Science and Biotechnology
• /
• v.24 no.2
• /
• pp.39-45
• /
• 2006

There has been a successful re-entry in the form of infant foods and as a product concept of "well-being" milk by feeding goat natural medicinal plants in high mountain lands and goats eating natural feeds. Typical composition of cow's milk and goat's milk are not significantly differ in major nutritional constituents. However, the noticeable differences between milks of the bovine and caprine species concern in the dimensions of the micelles, in casein composition, in size of the micelles and in the mineral charge of the micelle, but the ratio Ca/Pi in the micelle is very close for the two species The potential market in Korea could be expected to expand by keeping its freshness and nutritional benefits. The supply of goat milk products all year around is also an important to the consumers. In order to increase its market scale of goat milk, product manufacturers need extensive advertising promotion. Domestically, goat milk is currently manufactured at small scale dairy goat milk companies and consumed mainly in the form of fresh or fermented goat milk, while imported goat milk powder is used to produce infant goat milk formula by major dairy companies. Decreasing the unpleasant goaty flavour for the Korean consumers would be essential for the researchers who work for dairy science and technology.