• Journal of Korean Society for Quality Management
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• v.41 no.3
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• pp.355-369
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• 2013

Purpose: This study is about Lean-NPD (New Product Development). Lean-NPD is Pulip Line's New Product Development type. This study introduced Lean-NPD Definition, Case Study, and Research Model of Lean-NPD. Empirical results of this survey will be provide suggestions to workers. Methods: Researcher developed research model about Lean-NPD activities. And researched Lean-NPD. This study analyzed model fitness and path significant with SEM(Structural Equation Model). Results: Fitness of the research model was satisfactory level. Leadership capabilities and production operations were significantly influence marketing capabilities(t> ${\pm}1.96$). Organizational culture significantly affected marketing capabilities(t> ${\pm}1.96$). R&D capabilities and marketing competencies had significant influence on business performance(t> ${\pm}1.96$). Marketing capabilities had significant influence on quantitative management performance(t> ${\pm}1.96$). Outstanding leadership appear to directly affect Qualitative Performance(t> ${\pm}1.96$). Conclusion: Under the excellent leadership and management environment definite organic Lean-NPD organizational culture significantly affects the operation can be seen. Lean-NPD of operational activities to provide value to customers, customer-oriented marketing activities can be seen that more important than anything. Lean NPD based on customer needs is key factor of growth.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.385-389
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• 2000

Desmutagenic effects of water-soluble and water-insoluble fractions from Aloe vera and Aloe avoresence with different solvents against the mutagenicity of 4-nitro-o-phenylenediamine(NPD) were investigated. Desmutagenic effects of water-insoluble fractions from Aloe vera and Aloe avoresence against NPD-induced mutations in TA97 and TA98 strains were very high compared with water-soluble fractions: whereas water-soluble fractions from two kinds of Aloes showed the inhibition effects of 4∼56% water-insoluble fractions showed the activities of 54∼100% for Aloe vera and 74∼100% for Aloe avoresence. Especially, the addition of 20 $\mu$ι of water-insoluble fractions per plate showed high activities up to 90% in TA97 and TA98 strains.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.6
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• pp.183-198
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• 2014

This study analyzed the effect of NPD(New Product Development) strategy and standardized NPD activity on NPD performance in KODAK companies. As a result of this study, companies with a specific NPD strategy that can lead and integrate NPD programs were 48.5% and companies without NPD strategy were 51.5% among KOSDAQ companies, which showed that companies without NPD programs were relatively higher than companies with NPD programs. According to result of NPD performance, success rate of new product showed 51.2% and success rate of new product revenue showed 44.87%, but respondents who evaluated NPD performance as "very successful" and "successful" were 53% based on the study of 77 various industries by Kuczmarski & Associates in America in 1993, and the companies in this study showed relatively below-average marks to the result of the study examined by USA PDMA in 1995 as compared to 59% of NPD success rate according to the 2nd study of best practice in 1995 by USA PDMA(Product Development & Management Association). As a result of testing the difference between NPD performances depending on whether company has NPD strategy or not, it showed a significant difference in success rate of NPD depending on NPD strategy and had a higher success rate of NPD as company has NPD strategy. Although NPD activity does not provide with documented process, companies which follow clearly recognized procedure until individual business for product development is completed were 39.6%, indicating that KOSDAQ companies still have fewer standardized NPD procedure than USA companies with 76% as compared to the result of 1990 PDMA in America. As a result of ANOVA test, NPD success rate showed the difference depending on the presence of officially documented process. As a result of Scheffe and Bonferroni test as post hoc test, companies with officially documented process, carrying out a series of business in a given section showed a higher NPD success rate by 18.385 at the 5% significance level than companies with individual business procedure without officially documented process. The difference of this research from the previous studies is that the findings of PDMA in America throughout the United States were applied to the domestic KOSDAQ companies. In addition, the existing studies related to NPD in Korea were conducted for some limited industries in the past, but this study was applied to various industries of KOSDAQ companies. The implications of this study suggest that it is necessary for KOSDAQ Industry Association or other related governmental departments to educate and guide the standardized process about NPD for increasing survival rate and reinforcing competitiveness of the companies.

• Journal of Technology Innovation
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• v.21 no.2
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• pp.57-84
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• 2013

New product development(NPD) is imperative management activity for growth and survival of the firm. In the context of the small and medium-sized enterprises(SMEs), the firm became further dependent upon NPD with the increasing turbulence in environments. This research suggests the role of entrepreneurship orientation(EO) and absorptive capacity(ACAP) that affect the success rate of NPD in SMEs. Although each of them has been highlighted as critical resources in the aspect of the sustainable competitive advantage, the relationship and the effect between EO and ACAP have received scant attention. Based on the sample of 261 Korean SMEs, this study examines the direct/indirect effect of EO and ACAP on NPD performance. While innovativeness of EO has the direct effect on NPD performance, both risk-taking and proactiveness of EO show no significance. While realized ACAP has the positive influence on NPD performance, potential ACAP shows no significant influence. In addition, we found that the impact of innovativeness on NPD performance was being partially mediated by ACAP whereas the relationship between proactiveness and NPD performance being fully mediated by ACAP. These findings would provide generic insights that both exploration and exploitation regarding knowledge and resources in SMEs are necessary in order to increase NPD performance and two activities have to align with EO.

• Food Science and Preservation
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• v.15 no.4
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• pp.598-605
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• 2008

Korean traditional soy paste(Doenjang) was fermented for 90 days using, as a starter, a Meju prepared by inoculation of Bacillus subtilis cells. Changes in physiochemical and functional properties were investigated during fermentation. Amylase and protease activities increased and showed maximal levels(4.11 and 7.75 units/mL, respectively) after 60 days of fermentation. Both enzyme activities then fell. Inhibitory activities of the soy paste against tyrosinase and angiotensin converting enzyme(ACE) increased during the fermentation period. Antimutagenic activities during fermentation were determined using the S. enterica serovar Typhimurium TA100 and TA98 analysis system. No significant differences in activity were observed in soy pastes prepared with or without B. subtilis. Antimutagenic activities against the activities of N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-O-phenylenediamine (NPD) increased and reached 70.33% and 60.22%, respectively, after 90 days of fermentation, as assessed using the tester strain TA100. Against the actions of NPD and 4-nitroquinoline-1-oxide(NQO), antimutagenic activities also increased during fermentation and reached 50.84% and 47.01%, respectively, as assessed using the tester strain TA98. The genistin content was much higher(187.48 g/g) in soy paste prepared using B. subtilis inoculation than the level(31.30 g/g) seen in soy paste prepared without bacterial inoculation, although the contents of daidzein and genistein were slightly reduced under such circumstances.

• Food Science and Preservation
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• v.13 no.5
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• pp.603-610
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• 2006

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.

• Food Science and Preservation
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• v.15 no.2
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• pp.293-299
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• 2008

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.

• Food Science and Preservation
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• v.14 no.5
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• pp.545-551
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• 2007

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 10% higher activity degree on test field than control. for antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 86.24% and 75.63% Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 60.28% and 50.92% respectively. Hydrogen donating ability increased compared to the control having 81.7% and 80.1% respectively. Daidzin of isoflavone in fermented soybean showed higher concentration in control than in the test field. Genistein from two years of ripening test field contained 11.67 mg/kg compared to the test field. The initial test field for daidzin contained 389.96 mg/kg which increased to 453.67 mg/kg after two years and the initial genistein contained 402.68 mg/kg which also increased to 556.86 mg/kg.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.277-284
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• 2000

In order to investigate the changes of microorganisms, enzyme activity and physiological functionality of five types of traditional Deonjang prepared with various concentrations of Lentinus edodes. The pH of traditional Deonjang was decreased but total acidity was increased during fermentation. NaCl concentrations was increased up to $15.67{\sim}16.02%$ until $30{\sim}45$ days of fermentation but decreased after that. Amino acidity was increased on the traditional Deonjang with increasing the mixture ratio of Lentinus edodes. Reducing sugar content was increased up to $30{\sim}45$ days of fermentation. Total sugar content was increased up to $18.21{\sim}20.57%$ until 30 days of fermentation. As the mixing ratio of Lentinus edodes increased, total sugar also increased. The number of bacteria was highest in all sample after 45 days fermentation, while that of mold was decreased during fermentation. Amylase activity was decreased but protease activity, tyrosinase inhibitor and ACE inhibitor were increased on the traditional Doenjang with increasing the mixture ratio of Lentinus edodes. Antimutagenic activities of traditional Deonjang (10% Cortinellus edodes) were 83.15%, 65.88% against MNNG, NPD on S. typhimutium TA100 and 54.59%, 55.00% against NQO, NPD on S. typhimutium TA98

• Food Science and Preservation
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• v.7 no.3
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• pp.313-320
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• 2000

In order to improve the functionality of Korean soybean paste the changes of microorganisms, enzyme activity and physiological functionality of five types of Korean soybean paste prepared with various concentrations of Ginseng extracts. The pH of Korean soybean paste was decreased during fermentation but total acidity was increased. NaCl concentrations was increased up to 15.67~16.90% until 30~45days of fermentation and amino acidity was increase of the mixture ratio of Ginseng extract. Reducing sugar content was increased up to 45days of fermentation and total sugar content was increased up to 16.92~20.01% until 30days of fermentation, but decreased after that. The number of bacteria was highest in all sample after 45days fermentation, while that of mold was decreased during fermentation. Amylase and protease showed the highest activity at 30days of fermentation. Tyrosinase activity was increased during fermentation. Antimutagenic activities of Korean soybean paste (10% Ginseng extract) were 80.90%, 62.46% against MNNG, NPD on S. typhimutium TA100 and 51.96%, 58.88% against NQO, NPD on S. typhimutium TA98.