• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• The Pure and Applied Mathematics
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• v.10 no.4
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• pp.233-244
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• 2003

In this paper, we introduce the concepts of t-intuitionistic fuzzy products and t-intuitionistic fuzzy subgroupoids. And we study some properties of t-products and t-subgroupoids.

• International Journal of Quality Innovation
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• v.4 no.1
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• pp.213-219
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• 2003

This paper proposes an efficient and effective BOM management scheme for small and medium manufacturing (SME) companies that produce automobile parts. Automobile part's manufacturers produce very various products due to various automobile characteristics such as types, colors, and options of cars. These products are classified into product groups with common parts and like this product groups with commonality are regarded as product family. This paper proposes a BOM data model for product family structures and implements the practical EXCEL-based BOM management system for real small and medium manufacturing (SU) companies that produces automobile parts.

• Proceedings of the Korea Society of Costume Conference
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• 2003.10a
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• pp.57-57
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• 2003

Present avartar market is expanding with rapid development of the internet and its contents. Therefore, apparel industry is experimenting PPL by providing their products with avartar. Objectives of this study are to investigate about the avartar's fashion products efficiency on casual garment advertisements to study about the effect of avartar's clothing image provided by apparel industry and investigate about the effect of avartar's fashion product on apparel advertisement for fundamental data on the avartar's fashion marketing.

• International Journal of Fuzzy Logic and Intelligent Systems
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• v.3 no.1
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• pp.72-77
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• 2003

In this paper, we introduce the concepts of intuitionistic fuzzy products and intuitionistic fuzzy subgroupoids. We investigate some properties of products and subgroupoids

• 축산식품과학과 산업
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• v.4 no.2
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• pp.7-22
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• 2015

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.192.2-192.2
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• 2007

• Asia Marketing Journal
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• v.20 no.2
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• pp.85-98
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• 2018

Korea Ginseng Corporation is a global ginseng company, owning one of the most leading brands in Korea, CheongKwanJang. Although Korea Ginseng Corporation was an undoubted market leader in the red ginseng market, it faced a new challenge in 2012 due to the changes in market environment. In order to keep its market leadership in a saturated and competitive market, the company decided to extend its product lines alongside the launches of new brands. In this article, the authors demonstrate the development process of the company's brand portfolio strategy to reveal how the company turned CheongKwanJang into a mega-brand. Also, this paper explores the impact of CheongKwanJang's reputation on new brands, thereby illustrating how the company successfully managed to introduce new products outside of the red ginseng category, ranging from organic food to a pet food market.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.51-57
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• 2011

Milk and dairy products are nutritionally one of the most important food in human health and the quality of raw milk is significantly important to ensure safety of dairy products. However, milk and dairy products are commonly related with chemical and microbial contaminations. Therefore, rapid and reliable detection of hazardous (e.g. pathogenic bacteria, pesticides, antibiotics, microbial toxins) in milk and dairy products is essential to ensure human health and food safety. Conventional methods for detection of food hazardous are mostly time-consuming to yield a results. Recently, biosensors have been focused as its rapidity and high sensitivity to analyse chemical and microbial hazardous from a variety of foods and environments. This study reviewed the recent trends and applications of biosensors as rapid detection method of hazardous in milk and dairy products.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.747-755
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• 2006

This study evaluated the microbiological hazard of three Korean rice cake products (Gaepidduk, Injulmi, Julpyon). Microorganisms testing was conducted in various phases of the product flow of Korean rice cakes preparation, food equipment, environment work and cook employees at small scale. The results showed the presence of redbean paste, soybean powder and oil at levels as high as $10^5$ CFU/g on the hazard analysis of rice cakes ingredients. High levels of coliforms were detected in Julpyon products after 24 hr. and on the cooker's aprons. Clinical bacteria were not detected in any of the rice cakes. We concluded that there is a strong requirement for education related to personal hygiene for the production of hygienic rice cake products and for the publics health.