• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.27-42
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• 2007

The purpose of this study is to investigate the importance of well-being related to lifestyle choices such as food habits, food choices, life pattern, etc. The survey was conducted among college students using a questionnaire and a 5-point Likert score in Seoul City and Kyunggido Province during September 2005. The responses of 968 college students were analyzed by the SPSS program. The results were as follows. Most of the subjects were female(76.2%), and lived with their parents (85.6%). The average score of 'food habits', 'choosing food materials', 'purchasing' and 'life pattern' were $2.71{\pm}1.22,\;2.86{\pm}1.28,\;2.41{\pm}1.21,\;and\;2.97{\pm}1.31$ respectively in males and $3.01{\pm}1.20,\;3.00{\pm}1.32,\;2.55{\pm}1.20,and\;2.68{\pm}1.40$ in females, respectively. In regard to 'food habits', the scores were significantly affected by gender(p<0.001), smoking(p<0.05), alcohol consumption(p<0.05), exercise(p<0.001), weight satisfaction(p<0.001), method of weight control(p<0.001), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001), and whether the individual tried a well-being item(p<0.001). In regarding to 'choosing food materials' the scores were significantly affected by gender(p<0.001), smoking(p<0.05), exercise(p<0.001), weight satisfaction(p<0.05), method of weight control(p<0.05), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001) ), and whether the individual tried a well-being item(p<0.001). Out of the factors affecting 'purchasing', the association with BMI was remarkable. Students who were overweight, obese or underweight showed higher average scores than students of normal weight. The primary concerns and trial of well-being of college students were food and exercise. Therefore, the purchase of well-being goods is related to their weight control in college students. In regard to 'life pattern' the scores were significantly affected by exercise(p<0.01), use of computer(p<0.001), BMI(p<0.001), weight control(p<0.001), use of nutritional supplement(p<0.05), regularity of breakfast(p<0.001), level of interest in wellbeing(p<0.001), whether the individual tried a well-being item(p<0.001), and having taken lecture on well-being(p<0.05). Therefore nutrition education is needed for healthy eating habits of college students and it is necessary to develop a series of lectures to teach them about diet and exercise programs.

• Food Science and Preservation
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• v.20 no.1
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• pp.111-120
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• 2013

Sprassis crispa was cultivated using soybean curd whey, and its antimicrobial activities were examined against those of eight microorganisms that were foodborne pathogens or food-poisoning bacteria. The culture broth of soybean curd whey was superior in mycelium content (17.76 g/L) to that of the defined culture broth, and the ${\beta}$-glucan content was about 10.64 percent (w/w). The antimicrobial activities of the culture broth were confirmed against those of B. cereus, St. aureus, L. monocytogenes and S. typhimurium using the paper disk method. The antimicrobial activity was also maintained after the heat treatment and alcalase treatment. The filtrate with less than 3 kDa M.W. also showed the antimicrobial activity against four strains: B. cereus, St. aureus, L. monocytogenes and S. typhimurium. The minimum inhibitory concentration (MIC) was about 1.26 mg/mL in the B. cereus and 12.6 mg/mL in the St. aureus and L. monocytogenes. The S. typhimurium showed a MIC of 62.8 mg/mL. Thus, the culture of Sparassis crispa using soybean curd whey provides a thermally stable antimicrobial agent that can be used as a natural preservative in the biofood industry.

• Management & Information Systems Review
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• v.32 no.1
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• pp.173-194
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• 2013

The purpose of this study drew the core elements of ISO26000 by analyzing the elements suitable to the characteristics of casino companies, and examined the influence of the core elements of ISO26000 on organizational trust following the level of organizational trust of employees. As a result of the factor analysis, among the 7 measurement items of ISO26000, improvement of governance and fair operating practices were simplified into one factor and thus 6 factors were used for empirical analysis. Therefore, multiple regression analysis using least square method was conducted to examine the impacts of the 6 elements. As a result, 5 variables excluding human rights had significant impacts on the organizational trust. Concretely, the 5 core elements of ISO26000 (labor practices, governance and fair operation, consumer issues, environment and community social and economic development) had significant impact on organization trust in order. In addition, the results of quantile regression analysis show the core elements of ISO26000 had different impacts on organizational trust depending on the level of organizational trust of employees.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.699-705
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• 2008

This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concentrations of angelicae gigantis radix powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples(AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.163-176
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• 2012

TTo increase productivity of a strong extracellular alkaline protease (BCAP), stable strains of Bacillus clausii I-52 carrying another copy of BCAP gene in the chromosome were developed. Integrative vector, pHPS9-fuBCAP carrying BCAP promoter, ribosome binding site, signal sequence and active protease gene was constructed and transferred into B. clausii I-52, and integration of the constructed plasmid into chromosome was identified by PCR. An investigation was carried out on BCAP production by B. clausii I-52 and transformant C5 showing the highest relative activity of alkaline protease using submerged fermentation. Maximum enzyme activity was produced when cells were grown under the submerged fermentation conditions at $37^{\circ}C$ for 48 h with an aeration rate of 1 vvm and agitation rate of 650 rpm in a optimized medium (soybean meal 2%, wheat flour 1%, sodium citrate 0.5%, $K_2HPO_4$ 0.4%, $Na_2HPO_4$ 0.1%, NaCl 0.4%, $MgSO_47H_2O$ 0.01%, $FeSO_47H_2O$ 0.05%, liquid maltose 2.5%, $Na_2CO_3$ 0.6%). A protease yield of approximately 134,670U/ml was achieved using an optimized media, which show an increase of approximately 1.6-fold compared to that of non-transformant (83,960 U/ml). When the stability of transformant C5 was examined, the integrated plasmid pHPS9-fuBCAP was detected in the transformant after cultivation for 8 days, suggesting that it maintained stably in the chromosomal DNA of transformant C5.

• Food Science and Industry
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• v.45 no.2
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• pp.10-18
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• 2012

Maesil began to grow in Gwangyang after the old Mr. Yulsan Kim Oh-cheon brought 5,000 trees of maesil(Prunes mume) from Japan in 1931. Today, Gwangyang maesil comprises approximately 25% of total national output. Gwangyang produces a variety of foods, manufactured foods and beverages using maesil. Besides, numerous tourists came to the 15th Gwangyang International Ume Flower Culture Festival to enjoy the festival and appreciate blossoming ume flowers. More than 1.9 million people visited Blue Ume Flower Farm in Gwangyang in the year of 2010. As many visitors came to the city simultaneously, however, there occurred confusion. So, it is thought that the following measures are necessary to enhance the tourism value of Gwangyang maesil. First, a symbolic story for Gwangyang maesil or maehwa(ume flower) needs to be created. Second, snack foods for sightseers need to be developed. Third, diverse attractive elements to prolong tourists' stays are worth developing. Fourth, it is necessary for Gwangyang to hold competitions for ideas to activate tourism through maesil. Fifth, Gwangyang needs to promote collaborative development of tourist items and collaborative tourism marketing in close cooperation with neighboring cities and counties. Finally, it is worthwhile for Gwangyang to host an international fruits and seeds exposition or exhibition and it needs to strengthen active promotion and marketing suitable for the Smart Age.

• Food Science and Preservation
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• v.18 no.6
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• pp.844-852
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• 2011

In this study, various antioxidant propertieswere evaluated by analyzing the proximate composition and free-sugar and DNJ contents of the Bombyx mori L., Mori fructus, Morus ramulus, Mori folium, Dioscoreae rhizome and Inonotus obliquus extracts, and the antidiabetic effect was evaluated through an in-vivo experiment. Product evaluation was conducted after preparing a beverage for the easy use of the mixed extract for biological activity, as a functional resource. The biochemical composition of the extracts was 0.31% crude protein, 0.114 g/100 mL free sugar and 161.02 mg/gdw DNJ, all of which showed excellent results in all the antioxidant ability and ${\alpha}$-glucosidase inhibition ability experiments. The beverage showed the following functionalities. The total-polyphenol content was 71.93%, but the electron-donating ability was highest in the 5% extract concentration. Moreover, when the TBARS values were experimented on, KO2 showed an especially high scavenging ability. During the five-week beverage supply after inducing diabetes with streptozotocin (STZ), the change in the blood sugar was measured, and the STZ-induced diabetes+oral-beverage group (C) showed a lower blood sugar level than the diabetes comparative group (B) in the second week. In the STZ-induced diabetes+free-diet/beverage group (D), the blood glucose level also slowly decreased in the second week. The lowest blood glucose level among the STZ-induced diabetes groups was shown in the fifth week.

• Journal of Digital Convergence
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• v.16 no.12
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• pp.175-183
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• 2018

This study analyzes determinants of bond returns in terms of systematic risk versus idiosyncratic risk by examining relationship among those factors. First we examined the cross-sectional determinants of corporate bond returns with Korean bond market data from 2001 to 2014. This paper uses term factor and default factor for systematic risk, and duration factor and credit rating factor for idiosyncratic risk. The empirical result shows that systematic risk can explain cross-sectional differences of bond returns rather than idiosyncratic risk which is the same result in advanced markets(US or Europe). This result is different from the previous Korean studies which showed that idiosyncratic risk is more important than systematic risk in Korean bond market. The reason for the different result may be the longer sample period which includes the most recent period. It is insisted that Korean bond market is getting more synchronized with the advanced bond market. In conclusion, this empirical result implies that Korean bond portfolio managers should focus on systematic risk, which is contrary to current system in Korean asset management industry.

• Journal of Industrial Convergence
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• v.17 no.2
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• pp.29-34
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• 2019

The purpose of this study is to analyze the achievements of employment support by the government support specialization project. The data used in this study are based on the comparison of 5 - year employment support field and the operation results of the program until 2014-2018. The results of the study are as follows. First, the overall employment rate of the university has been continuously increased. Especially, the employment rate of the specialization department has been higher than the employment rate of the non - specialization department. Second, as a result of the analysis of the employment capacity strengthening index and the learning capacity strengthening index, it showed a steady increase in each year and contributed to the cultivation of customized talents required by the local society and the national industry. Third, as a result of analyzing the satisfaction of students who are business users, it was confirmed that the business reflecting the demands of the consumers was realized. Fourth, the continuous improvement of the business and the reflux have made the infrastructure of the employment support project more advanced and the system of supporting employment of the university systematically established. In conclusion, the result of the employment support project according to the specialization program showed excellent results and it is necessary to complement theses results when establishing related business plan in the future.