• Environmental and Resource Economics Review
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• v.16 no.2
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• pp.363-378
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• 2007

A green market for a product refers to the market where the more willingness to pay for the product consumers have, the greener is the product. As the green markets begin to spread out, researches have been carried out mostly on the effects of various environmental policy measures such as unit emission standard, environmental taxes as they are applied in the green markets. This paper focus on a different issue in the green markets, that is, the effects of the greener market on pollution emission. We consider two kinds of markets, which are fully or partially covered. In the fully covered market where the products sold are necessities such that all consumers purchase the product, as the market gets greener, the amount of pollution emission decreases. On the other hand, in the partiaily covered market, it is shown that the amount of pollution emission could increase as the market becomes greener. This critically depends on whether the total output decreases or increases as the market turns greener.

• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.955-961
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• 2020

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

• Industrial Engineering and Management Systems
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• v.13 no.2
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• pp.129-147
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• 2014

This study proposes an optimal operational policy for a green supply chain (GSC) where a retailer pays an incentive for collection of used products from customers and determines the optimal order quantity of a single product under uncertainty in product demand. A manufacturer produces the optimal order quantity of product using recyclable parts with acceptable quality levels and covers a part of the retailer's incentive from the recycled parts. Here, two scenarios for the product demand are assumed as: the distribution of product demand is known, and only both mean and variance are known. This paper develops mathematical models to find how order quantity, collection incentive of used products and lower limit of quality level for recycling affect the expected profits of each member and the whole supply chain under both a decentralized GSC (DGSC) and an integrated GSC (IGSC). The analysis numerically compares the results under DGSC with those under IGSC for each scenario of product demand. Also, the effect of the quality of the recyclable parts on the optimal decisions is shown. Moreover, supply chain coordination to shift the optimal decisions of IGSC is discussed based on: I) profit ratio, II) Nash bargaining solution, and III) Combination of (I) and (II).

• Journal of the Korean Society of Industry Convergence
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• v.19 no.4
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• pp.231-236
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• 2016

In this study, Green apple from Mungyeong area was used as material in the fermentation process. In apple fruit growing process, to produce a high quality apple fruit, some Green apple should be removed. Since the removed Green apple fruit is inedible, it doesn't have any economical value. To solve this problem, this paper proposed fermentation process to increase the economical value of raw apple as a fermentation product. This research conducted seven days, and the pH and brix value analysis was done every 12 hours during fermentation process. The experimental results show that the fermentation product under blender treatment is better than cutting treatment and without cutting treatment. Initial brix 25% is the best treatment for fermentation because produce fermentation product with a good taste and aroma than other treatment.

• East Asian Journal of Business Economics (EAJBE)
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• v.11 no.2
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• pp.29-38
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• 2023

Purpose - The current study aims to learn how fashion consumers now feel about environmental issues. The significance of "green fashion product creation" in resolving environmental issues is explored. It also examines how customers' environmental consciousness has evolved due to the introduction of green fashion products. Research design, data, and methodology - The study methods, procedures, and results of the 16 publications included in this literature review were critically examined. The data sources, analyses, and key findings presented in each publication were compared and contrasted. To better understand how to raise environmental consciousness among customers. Result - The investigation indicates a total of four results why eco-friendly product should be developed to attract potential green consumers. Four solutions are as follows; (1) Encourages Sustainable Consumption Behavior, (2) Increases Consumer Environmental Awareness, (3) Improves Corporate Social Responsibility, and (4) Enhances Competitive Advantage. Conclusion - Promoting sustainability in the fashion sector requires full visibility throughout the supply chain. Companies in the fashion industry would serve their customers better if they were more forthcoming about the resources, methods, and circumstances that went into making their wares. Consumers may accomplish this by including instructions on the packaging or posting them on the business's website.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.318-323
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• 2003

This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majoity of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid, oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.

• The monthly packaging world
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• s.334
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• pp.102-109
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• 2021

• Industrial Engineering and Management Systems
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• v.14 no.3
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• pp.248-274
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• 2015

This study discusses a contract to promote collection and recycling of used products in a green supply chain (GSC). A collection incentive contract is combined with a reward-penalty contract. The collection incentive contract for used products is made between a retailer and a manufacturer. The reward-penalty contract for recycling used products is made between a manufacturer and an external institution. A retailer pays an incentive for collecting used products from customers and delivers them to a manufacturer with a product order quantity under uncertainty in product demand. A manufacturer remanufactures products using recyclable parts with acceptable quality levels and covers a part of the retailer's incentive from the recycled parts by sharing the reward from an external institution. Product demand information is assumed as (i) the distribution is known (ii) mean and variance are known. Besides, the optimal decisions for product quantity, collection incentive of used products and lower limit of quality level for recyclable parts under decentralized integrated GSCs. The analysis numerically investigates how (1) contract for recycling activity, (ii) product demand information and (iii) quality of recyclable parts affect the optimal operation for each GSC. Supply chain coordination to shift IGSC is discussed by adopting Nash Bargaining solution.

• The Korean Journal of Mycology
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• v.31 no.1
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• pp.44-49
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• 2003

Several microbial biocontrol products (Greenbiotech Co., Paju, Korea), Green-all T (Trichoderma harzianum), Green-all S(Bacillus sp.) and Green-all G (Streptomyces sp.) were supplemented with organic amendments such as sawdusts and rice hulls to study on efficacy of biological control of seeding damping-off of cucumber caused by Pythium ultimum. Sawdusts amended into potato dextrose agar alone could inhibit in vitro mycelial growth of P. ultimum. All there microbial products of Green-all T, Green-all G and Green-all S significantly reduced seeding damping-off (LSD, P=0.05). However, several amendments such as sawdusts and rice hulls into Green-all T and Green-all S products did not increase efficacy of biological control compared to non-amended treatment. In contrast, supplements of aminodoctor containing several amino acids (Greenbiotech Co., Korea) into Green-all G product significantly increased efficacy of biological control of seeding damping-off, resulting in from 42% to 2% disease incidence in relation to seedling emergence (LSD, P=0.05). Also, amendment of sawdusts into Tricoderma product significantly increased efficacy of biological control as disease index of 5.0 compared to non-amended control of 56.0 in Green-all T product alone. This indicates that organic amendments could increase efficacy of biological control of cucumber seedling damping-off.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.138-141
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• 1994

Whole, peeled sweetpotatoes were subjected to four different processes: 15 min microwave heating followed by 15 min baking (1), 90 min baking (2), 15 min microwave heating (3), and 15 min boiling followed by 15 min microwave heating (4). Samples of green and cured roots were used in the study. Scanning electron photomicrographs revealed that cured roots contained larger numbers of starch granules in the parenchyma cells than green roots, most of them compounded. The starch in cooked green roots was gelatinized while for cured roots it was mostly hydrolyzed into dextrins and sugars. Starch in process (3) roots was mostly gelatinized while in process (1) and process (2) roots gelatinized starch appeared in little quantity, thus it was primarily converted to dextrins and sugars. The process (4) resulted in little conversion of starch. The process (1) product resulted in a similar product to the process (2) product.