• International Commerce and Information Review
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• v.13 no.3
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• pp.169-201
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• 2011

There was a new wave in grocery business with development of information and technology, thus a movement from traditional stores to online stores, In order to expand the scale of traditional supermarket and to satisfy the customers' needs, they provide offline and online services simultaneously. This paper is based on the previous studies which had been researched in developed countries from late 1990s to early 2000s and the purpose of this study is to introduce the idea and operation system of e-Grocery business. Moreover, we suggest the alternatives on delivery service methods in order to satisfy the customers' needs through analyzing the current condition of e-Grocers in Korea. According to the result of this study, Korean e-Grocers offer only attended home delivery services. In our opinion, Korean supermarkets have to take hybrid model which Tesco.com is using. There are some alternatives to increase the profits of Korean e-Grocers and to provide better services to their customers as follows: As an alternatives for delivery services, picking service is the easiest and cheapest way to apply for supermarkets. This is very useful for working women and also it is possible to order by smartphone recently. They can order the goods to the closest local supermarkets from working place, and then they pick them up on the way home from working off. In order to improve the quality of delivery services, to use the reception box will be the way to provide better services to the customers. The reception box is a way to protect the quality of goods such as fresh-cut product, which require the freshness through the temperature adjustment, and also to keep the safety of ordered goods through locking system Through this system, supermarkets are able to use attended or unattended services under the customers' satisfaction. However, using the reception box is expensive, so shared reception box will be an alternative. As an alternative for development of e-Grocery business, the advertisement for e-Grocery business has to be supported in order to attract potential customers in e-Grocery business. Furthermore, the main concerns of e-Grocery business such as the sanitation and safety of goods, and convenience must be guaranteed in order to keep the loyal customers and to attract new customers.

• Cartoon and Animation Studies
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• s.43
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• pp.47-75
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• 2016

This study has analyzed the history of the subcontract animation in Korea that began with Golden Bat of TBC Animation Division in 1966 to 1980s and shed the light on the history of subcontract animation that has been processed over 30 years in Korean animation. For this purpose, through the outlined status of subcontract animation, such as, production company, production status, scale of industry and so forth, the status of the OEM industry then has been checked and it links the solidified background of animation into subcontract production industry with the situation in time for analysis. In addition, on the basis of the foregoing, it is intended to broaden the horizon of the history of animation through the analysis on new search for facilitating the creative animation by overcoming the issues and limits generated by the subcontract animation industry. 1970s was the time that the national objective is to advance heavy-chemical industry and export-led economic growth. From the late 1970s, the animation has been spot lighted as the main-stream export industry through the overseas subcontract orders for animation. Expansion of the subcontract animation production has been influenced from the national policies on public culture, dispersion of color TV, facilitation of video production market and other media changes of the time that led the decline of animation audiences in theaters, and another cause would be in lack of platform of broadcasting companies that avoided the independent animation production for its economic theory. The subcontract animation industry may have the positive evaluation in the aspect of expanding the animation environment, such as, structuring of animation infra, development of new human resources and etc. However, the technology-incentive 'production'-oriented advancement has created distorted structure in advancing the professional human resources due to the absence of 'pre-production' of planning and others as well as the insufficient perception on 'post production (post work)', and it was unable to formulate domestic market by re-investing the capital accumulated for OEM industry into the production of creative animation and it has been assessed as negative aspect. Animation is a cultural and spiritual product of a country. Therefore, the systematic support policy for the facilitation of the creative animation, such as, development of professional human resources, creation of outstanding work, formation of market to make the pre-circulation structure and so forth has to be sought. However, animation is an industry, but there is no perception that it is a cultural industry based on the creativeness, not hardware-oriented manufacturing business. Such a lack of recognition, there was no policies to make the market and facilitate the creative animation by the animation of Korea for this period through the long-term plan and investment for independent work production. Such an attempt is newly begun through diverse searches for protection and advancement of creative animation in Korea after 1990s.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.213-227
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• 2013

The purpose of this paper is to study the effects of SMEs' technological competitiveness and technology marketing on commercialization performance. For this, we conducted a survey targeting 204 people who are in charge of new product or technology development in SMEs which possess corporate R&D center authorized by the government on technological competitiveness, technology marketing and commercialization performance. The paper studied the effects of technological competitiveness on technology marketing and commercialization performance, technology marketing on commercialization performance. Empirical analysis shows follow results. First, technological competitiveness which includes technology innovation capability, technology commercialization capability and R&D intensity (investment on R&D personnel) have a positive effect on technology marketing. Second, technology commercialization capability have a positive effect on commercialization sales performance & commercialization non-sales performance, R&D intensity (investment on R&D physical) have a positive effect on commercialization non-sales performance. Third, high core technology and enabling technology on technology marketing result in better commercialization performance. As a result, technology-centered SMEs need to make continuous efforts to elevate technological competitiveness factors such as technology innovation capability, technology commercialization capability and R&D intensity.

• Journal of Life Science
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• v.22 no.7
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• pp.950-957
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• 2012

Development of garlic processing products by thermal treatment and researched biological activity of a new product, red garlic. Red garlic MeOH extract was graduated by solvents, such as hexane, chloroform, ethyl acetate, butanol, and water, in order. Each solvent fraction was dried by a rotary evaporator and then resolved in water for analysis of its antioxidant and antiobesity activity. Browning compounds of red garlic fractions were the highest in the chloroform fraction. Total phenolic compounds and flavonoid content were highest in the hexane fraction. The chloroform fraction showed significantly higher activity in DPPH, ABTS radical scavenging activity, and antioxidant activity by FRAP. We propose that the antioxidant activity of the solvent fractions from red garlic was revealed interaction of browning compounds, total phenolic compounds, and flavonoids. Due to the higher activity of the shown fraction, the hexane and the chloroform fractions were have high contents of these compounds. Below $500{\mu}g/ml$, pancreatic lipase inhibition activity was significantly increased by sample concentration. And chloroform fraction, have the highest inhibition activity was shown over the 40%. In 3T3-L1 cells, the lipid accumulation inhibition activity was lower in the hexane and in the chloroform fraction than in the other fractions.

• Science of Emotion and Sensibility
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• v.11 no.2
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• pp.153-172
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• 2008

Products can maintain a high level of market share for many years by succeeding early in the development of a market. To overcome the benefit of pioneering a market, late entrants to the market can use differentiation strategies: developing novel attributes or enhancing preexisted attributes. In general, preexisted attributes are more memorable, but novel attributes can be weighted as heavily as preexisted attributes by contextual constraints. Based on the research of appraisal-congruent judgement, certainty appraisal dimension may affect the degree to which people engage in systematic or heuristic processing. This study examines the effects of alignability (the ease with which the attributes of one object can be aligned or mapped onto another object) of product attributes and certainty on consumer preferences for late entrants. Participants were induced to experience certainty and then completed a questionnaire. As predicted, participants induced certainty were likely to engage in heuristic processing, while participants induced uncertainty were likely to engage in systematic processing. This study provides an implication that companies should additionally consider consumers' feeling of certainty when launching a new brand.

• Archives of design research
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• v.18 no.4 s.62
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• pp.129-138
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• 2005

Until the early part of the 1990s, interior design has never been thought important by car makers. Repeated attempts have been made to systemize a technical structure, such as layout, driving method, and size, and the car's interior design has been developed by in simple comparison with the exterior design. In the 1990s, however, this trend began to change because consumers began spending more time in their cars, so the motive of the technology development became that of giving comfort and functional satisfaction to the customers. Observing how a person spends inside his or her car and considering the latest trends in car interiors have made a consumer-oriented sense of value i.e., intensifying the personality of the car's interior design and considering the emotional makeup of the consumer factor in the acquisition of a strategic brand identity. These days, car interiors assume a new concept every year due to the constant change in various factors, and the application of a high-tech design, with a sensing function and a navigation system, to achieve driverless running, is being raised as a key trend element technology for the future. Now, at the present when multilateral concept applications of design are attempted under the direct influences from other fields such as product design, fashion and furniture, I would like to lay stress on investigating and analysing the changes in car interior design varying with the background of the times and formative characteristics from the object point of view. On this study, I would like to compare the background of the times and flow of car interior design with priority given to crash pad and would like to attempt to present the direction of the future car interior design together with diversifying major technical factors.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.84-92
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• 2009

Fish patty is a product spotlighted recently in the application area of functional food because its main ingredients are soybean and fish with various functions which make it highly digestible, tasty, rich with protein and calcium, and with low fat. Thus, in order to optimize fish patties, this study analyzed their water content, colors, texture and sensory characteristics according to the addition of soybean powder. As a result, water content and lightness decreased with the increase of the addition of soybean powder while hardness, elasticity, chewiness, and gumminess increased with the increase of the addition of soybean powder. Among sensory characteristics, taste, chewiness and texture were highest in S2, and in general evaluation, S2 received the highest score. Thus, S2 was found the most appropriate addition of soybean powder in making fish patties. Based on the results of this study, if fish patties to which soybean powder is added can be used in hamburgers and other food products for the diversity, functionality, and high quality of processed food products using soybean and fish, people's appreciation of hamburgers will be changed, and this will bring a new turning point to the consumption of hamburgers. Furthermore, it is believed that the development of healthy patty-type soybean powder products may resolve worries about fast food and quality-related and health-related problems in hamburger patties.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.178-185
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• 2018

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at $25^{\circ}C$ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at $25^{\circ}C$ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at $37^{\circ}C$ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at $32^{\circ}C$ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially $10^5{\sim}10^6CFU/g$; it increased significantly to $10^9CFU/g$ after 12 h of incubation. During the storage of the kefir-like products at $4^{\circ}C$ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

• Journal of Life Science
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• v.26 no.3
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• pp.359-363
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• 2016

We have screened four natural products against 640 single compounds, which shows more two folds gene expression for both endoplasmic reticulum aminopeptidase 1 (ERAP1) and FOXO-family transcription factor (FOXO1). The results were as follows. (±)-Car-3-ene-2,5-dione from Asarum sieboldii Miq. is C₁₀H₁₂O₂ molecular formula and the 164 kDa molecular weight. Cinobufagin from Bufonis Venennum is C₂₆H₃₄O₆ molecular formula and 442 kDa molecular weight. So far reported main biological function is Na⁺/K⁺-ATPase inhibition. Corilagin from Euphorbia pekinensis is C₂₇H₂₂O₁₈ molecular formula and 634 kDa molecular weight. Carbonic anhydrase inhibition is well known its biological function. Corydaline from Corydalis turtschaninovii is C₂₂H₂₇NO₄ molecular formula and 369 kDa molecular weight. The main biological function is acetylcholinesterase inhibition. In the short future, four types of natural products will be used in longevity experiments with insects. The results may give one of the clues for studying new drug development candidates of the longevity.

• Journal of Life Science
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• v.27 no.1
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• pp.95-99
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• 2017

A previous study demonstrated that four kinds of natural compounds, Corydaline, (${\pm}$)-Car-3-ene-2,5-dione, cinobufagin, and corilagin, enhanced the gene expression of ERAP1 and FOXO1 (DFA16) more than two-fold in a cell culture system. In this study, the experimental food was made finally 30 ml in which included 1% agar, 5% sucrose, and each natural compound $20{\mu}l$. A fruit fly of Drosophila melanogaster fed a natural product for 4 hr after 4 hr starvation. Both natural compounds of Cinobufagin and Corilagin induced 6-8 days more survival comparing than it controls group. The resulting fruit flies were estimated the gene expression of ERAP1 and FOXO1 by RT-PCR that also demonstrated meaningful results with the same lifespan results. Cinobufagin from BufonisVenennumis has $C_{26}H_{34}O_6$ molecular formula and 442 kDa molecular weight. Corilagin from Euphorbiapekinensisis has $C_{27}H_{22}O_{18}$ molecular formula and 634 kDa molecular weight. The two types of natural products screened in this study will be used in the early diagnosis and treatment of insect industry in the near future. In addition, the natural products will be used in longevity experiments in a mouse model. The results may give one of the clues for studying new drug development candidates of the longevity.