• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.107-115
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• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• Journal of Families and Better Life
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• v.19 no.5
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• pp.239-258
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• 2001

The purposes of this study are first, to develop the group counseling program based on Satir’s family sculpture technique, second to investigate the therapeutic factors of Satir’s family sculpture in group counseling. To perform this study, 8 session of time limited(3 hours) group counseling were carried out. There were 12 participants in this group. The major findings were as follows: 1) the rank order fro therapeutic factors were university, group cohesiveness, instillation of hope, family reenactment, self-understanding and altruism. 2) through the family sculpture technique, group participants saw their communication patterns. They found out that use communication patterns to hide their low self-esteem. They learned the alternative communication style. 3) the participants developed the sense of self-disclosure, empathy and trust in the group. Self disclosure, empathy and trust facilitated a deeper level of therapeutic group interaction. 4) in observing their group members do their family sculpture, participants found out that every family has some problem that the family conflict is universal thing, 5) the participants had opportunity to share their feelings that were hidden deep inside Intensive emotions following self disclosure led to catharsis, 6) the participants developed a good feeling toward their group and it led to group cohesiveness. 7) through the family sculpture technique, the participants gained a better understanding on their role and position within their families 8) through the family sculpture technique, they gained a better understanding of their family. They found their family members’ psychological positions and unfinished emotional businesses and thus they could restructure their family sculptures. 9) the participants had the opportunity to feel what it is like to become parents themselves, They became to see their parents as individuals. 10) the participants acted out what they wanted to do but could not do in the past. They saw the possibility of change and development in themselves.

• Management & Information Systems Review
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• v.26
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• pp.181-204
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• 2008

This study is to categorize five types of conflict handling styles that employees can take when conflict occurs. The five types are integrating, avoiding, dominating, obliging, and compromising. I found these factors that explain conflicts handling styles divided them into organizational structure, task group functioning and need styles and how certain factors explain different kinds of conflict handling styles without other factors. To measure conflict handling styles, this study used the scale of conflict style devised Rahim. Data were collected by the survey method from employees engaged in the service industry located Seoul, the Province of Gyeonggi, and the Province of Gangwon. In addition, in order to prove my hypothesis, I used hierarchical regression analysis method to find the pure explanation that each factors have without multicollinearity. According to the study's result, in a person's type of needs, if the need for achievement is high, they prefer integrating style. In contrast, if the need for achievement is low, they prefer avoiding style. Also, if the need for affiliation is high, the employees prefer compromising style. But if the need for affiliation is low and the need for dominance is high, the employees favor dominating style. However, in task group functioning, group homogeneity, group cohesiveness, and group goal clarity are high, or the confidence in peers and management is high, the employees prefer obliging style to other conflicts handling styles. As well as if group homogeneity, group cohesiveness, and group goal clarity are high, it was found that they prefer compromising style. Also, if the role conflict that is related to organizational structure is serious, employees prefer obliging style, but they have weakenss in explanation. To sum up these results, if the employees have obliging style that shows lack of concerns over themselves and at the same time, have high concerns to others, is affected by task group or organization. And we can infer that the other conflicts handling styles are effected by personal characteristic.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.378-388
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• 2011

The purpose of this study is to clarify the impact on cohesiveness and organizational performance of the servant leadership of the security manager. The subjects of study selected final 287 persons by using the systematic random sampling for security companies in Seoul in 2009. However, the number of cases used in the final analysis is 256 persons. Reliability of the questionnaire used in this study showed that the value of Cronbach's ${\alpha}$ was above 0.796. The collected data used the methods such as factor analysis, reliability analysis, and multiple regression analysis etc. by using SPSSWIN 17.0. The conclusions are as follows. First, servant leadership has a positive impact on cohesiveness. Second, one of the factors of servant leadership, trust, has a positive impact on organizational performance. Third, individual, social cohesiveness and group cohesiveness among the factors of cohesiveness have a positive impact on organizational performance. Fourth, with the results of path analysis, servant leadership has direct impact on organizational effectiveness and indirect impact through cohesiveness. In other words, a servant leadership among the leaderships that a security worker is conscious of administrator affects cohesiveness and organizational performance in management to promote the management of the organization.

• Journal of Distribution Science
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• v.14 no.6
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• pp.65-73
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• 2016

Purpose - Recently, the management conditions of small independent retailers are getting worse everyday as large-scale marts and franchised convenience stores are increasing. The objective of this research is to find out the antecedents and consequences of cooperation in voluntary chain in order to enhance small independent retailer's competitiveness. Voluntary chains, also called affiliation or symbol groups, or allied group represent a high market shared in some European countries like Italy, France, and Germany. Nevertheless, there are still limitations in this research from academic fields. Drawing from network theory, the author investigates the relationship between antecedent factors in voluntary chain cooperation, such as participation benefits, justice of compensation, and autonomy in voluntary chain, and relationship specific asset. The author also attempts to examine the relationship between the relationship specific asset and cooperation of voluntary chain member shop and cooperation and consequence factors of voluntary chain cooperation, such as efficiency, group cohesiveness, and long-term relationship. Research design, data, and methodology - The author presented conceptual framework integrating the major antecedents and consequences of voluntary chain cooperation. The data were collected from 174 independent small retailers who joined K-voluntary chain. K-voluntary chain consists of small independent retailers. In accordance with their status, each entrepreneur associated with the voluntary group can own one or more outlets and can be a part of the life and the decision-making process of the group. This participation is not based on company turnover or on the number of outlets, but based on a one member, one vote system. To verify the research model and test hypotheses, the author carefully investigated the reliability, content validity, convergent validity, and discriminant validity of the proposed model. The data were analyzed by using SPSS 18.0 and AMOS structural equation modeling program. Results - The results of this study are as follows. First, as antecedent variables, participation benefits and justice of compensation have positive effect on the relationship specific assets of voluntary chain members. Second, voluntary chain members' relationship specific asset also directly related to the level of its cooperation to chain headquarter. Third, cooperation of voluntary chain member shop facilitates efficiency, group cohesiveness, and long-term relationship. Unexpectedly, there are no effect autonomy in voluntary chain to relationship specific asset. Conclusions - This research shows several theoretical and practical implications to both marketing scholars and marketers. In terms of theoretical implications, this study applies to network theory and network theory variables to explain the antecedent and consequence factors of cooperation in voluntary chain. From the point of view from business management, most of all, this study shows the way how to reinforce competitiveness of voluntary chain. Specifically, it is necessary for voluntary chain headquarter to give higher level of participation benefit and justice of compensation to its members. Second, the results also indicate what the consequence factors of cooperation in voluntary chain. In other words, to increase the level of marketing efficiency, group cohesiveness, long-term orientation in retail voluntary chain, and chain headquarter need to facilitate participants' cooperation.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• Knowledge Management Research
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• v.15 no.2
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• pp.43-66
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• 2014

This study uses group attachment theory to examine how group attachment security affects individual creativity through self-efficacy. 151 students participated in an experimental study. Participants were randomly assigned to either a group attachment security prime or control condition group. The results reveal that (1) group attachment security was positively related to individual self-efficacy, which in turn positively influenced individual creativity. (2) Individual self-efficacy partially mediated the relationship between group attachment security and individual creativity. Synthesizing theories of group attachment theory, self-efficacy, and creativity, this study tested a theoretical mechanism linking group attachment security with creativity via self-efficacy. The results of this research suggest that many firms should improve the organizational culture of the perspectives of communication and cohesiveness to release creative ideas and strengthen individual self-efficacy more effectively. Implications of these results and future directions for further study are discussed.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.