• 현장농수산연구지
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• 제20권1호
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• pp.19-34
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• 2018

한국 인삼에 대한 외국인의 인식도 및 구매의사와의 상관관계를 연구한 결과 다음과 같은 결론을 내릴 수 있다. 연구 내용에 해당하는 외국인의 인삼제품 개선희망도와 한국인삼 인식도가 구매의도에 미치는 영향관계에 대한 두 가지 결과는 외국인의 인삼제품 개선 희망도는 한국인삼 구매의도에 직접적으로 유의한 영향을 미치지 않는다는 것을 알 수 있었다. 다만, 한국인삼 인식도는 한국인삼 구매의도에 매우 큰 영향을 미친다는 결과가 도출되었다. 인삼제품 개선희망도와 한국인삼 인식도가 구매의도에 어떠한 영향을 미치는지 분석한 결과, 한국인삼에 대한 인식도가 구매의도에 매우 높은 영향을 미치고 있는 반면 인삼제품 개선희망도는 구매의도에 낮은 영향관계에 있었으나 인식도를 통해 간접적으로 구매의도에 보다 높은 30%의 양의 영향관계를 보였다. 즉, 제품의 이용 편리성, 휴대하기 좋은 형태와 관련된 변수에 해당하는 인삼제품 개선희망도는 직접적으로 한국인삼 구매의도에 영향을 거의 미치지 못했으며 한국인삼의 유용함, 고품질, 안전 신뢰와 같은 인식도가 실질적 구매의도에 큰 영향을 미침을 알 수 있었다. 따라서 한국인삼 구매의도를 높이기 위해서는 인삼의 효용에 관한 인식도를 높이는 것이 제품이용 편의성을 높이는 것에 비해 우선적으로 필요하다. 현재 한국의 인삼산업의 큰 문제점은 인삼재배를 위한 노동력 부족과 수출품 운송방법 및 체계의 구축과 홍보의 부족함 등을 들 수 있다. 이 결과로 한국 인삼 재배면적의 감소와 세계 시장 점유율이 1980년 이래로 계속 하락이 이어졌다고 볼 수 있다. 앞으로도 인삼제품의 소비와 판매증진을 위해서 국제적인 스포츠 행사나 기타 세계행사 등을 최대한 이용하고 또한 영화나 드라마를 최대한 이용한 국제 마케팅이 필요하다. 세계를 대상으로 한국인삼이 인삼의 종주국이고 우수하다는 것을 세계에 알리는 끊임없는 노력 또한 필요할 것으로 본다. 이 연구는 외국인을 대상으로 하여 한국인삼의 인식도와 개선 희망도를 조사하여 구매의도를 높일 수 있는 영향요인을 분석하였다. 하지만 더 많은 인원의 외국인을 대상으로 할 것과 또한 보다 다양한 종류의 방법으로 설문함으로써, 일반 외국인 소비자의 한국인삼 구매의도를 높일 수 있는 실질적 영향 요인 연구가 필요하다는 것은 추후 연구과제로 남긴다. 한국의 인삼은 세계 어느 시장에 내놓아도 그 우수성이 인정되는 만큼 외국인의 구매의도를 높여 인삼제품의 소비와 판매증진에 좀 더 많은 노력을 기울여야 할 것으로 보인다.

• Food Science and Biotechnology
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• 제17권3호
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• 복식
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• 제38권
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• pp.245-260
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• 1998

Our country's fur clothing industry has rapidly grown for a short time since it started with simple needlework of fur pieces, and now it is still developing as export industry that some enterprises besides general business firm export more than ten million dollars a year. However, it is true that fur clothing industry is still in unsatisfactory level in its size and system, compared with manufacturing or leather industry. Of course, we import crude material and processed fur on an entire base, and we have few wild fur on an entire base, and we have few wild fur animals because of our natural condition and it is hard to breed them. On the other hand, the world's fur industry shows that the demand of fur clothes is increasing as fur animal breeding is improved and developed and supply has become rather abundant with the help of fur clothing fashion since late 19th century : Also, there is a trend that some developed countries depend on importing rather than self-prodoction because of the character-istic of labor-concetntraled fur industry. Accordingly, considering this situation, we can expect fur clothing industry as promising export industry by analyzing the present situation of our country's fur clothing industry and suggesting its problems and solutions, and here are developing plans for growing fur clothing industry as promising export industry. First, smoothing delivery of crude material. Second, making high quality products and diversifying goods. Third, establishing effective competition system in fur clothing industry. Fourth, raising skilled man power. Lastly, there should be coopetation among the related fields in the aspect of policy including the support from the government.

• 생약학회지
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• 제21권4호
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• pp.274-283
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• 1990

This study was conducted to further characterize mucilages from Dioscoreae Rhizoma, which have been known to be proteoglycans. We chose the two types of yams, Dioscorea batatas Dec. (club-like) and D. japonica Thunb. (cane-like). Repeated gel filtration of a dialyzed water extract of each fresh yam on Bio-gel P-100 and then Sephadex G-150 columns completely separated the mucilage from protein. Furthermore, gel filtration of a water extract from each yam processed by steaming and drying on the Bio-gel P-100 column gave only one polysaccharide peak without protein. These results revealed that the mucilages of yams were only composed of polysaccharide. Then we assessed some properties of the mucilages under three kinds of criteria: a complex-forming capacity between mucilage and alcian blue, mannose content in the mucilage, and viscosity. The complex-forming capacities of two types of fresh yams were closely similar with each other, but the processing of two types of the fresh yams greatly lowered the complex-forming capacity and viscosity.

• 한국정밀공학회지
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• 제31권12호
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• pp.1067-1076
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• 2014

To date, biomedical application of three-dimensional (3D) printing technology remains one of the most important research topics and business targets. A wide range of approaches have been attempted using various 3D printing systems with general materials and specific biomaterials. In this review, we provide a brief overview of the biomedical applications using 3D printing techniques, such as surgical tool, medical device, prosthesis, and tissue engineering scaffold. Compared to the other applications of 3D printed products, the scaffold fabrication should be performed with careful selection of bio-functional materials. In particular, we describe how the biomaterials can be processed into 3D printed scaffold and applied to tissue engineering area.

• 식품과학과 산업
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• 제49권2호
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• pp.51-55
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• 2016

The needs to develop high value-added foods are expanding due to the trends of food market, such as importance of food security by enlarged international free trades and expanded market size for processed foods. However, our home country exhibits limit transport to development of new products and high-value added area compared to other advanced countries. For this reason Ministry of Agriculture, Food and Rural Affairs and Institute of Planning and Evaluation for Technology have launched "High Value-Added Food Technology Development Program" for improvement of value of food resources for practical use since 2013. The program contains research to increase the values of agricultural and animal resources and the construction of database. Main research topics are studies in pretreatment techniques to improve the values of agricultural and animal resources, improvement of acceptability, and processing qualities that would be engrafted on materializaton and commercialization technologies. In addition the construction of a consolidated database regarding the research achievements is included in the program. Currently, studies in processing qualities for about 30 food materials re under progress, being suitable for materialization, for examples drying, fermentation, grinding, heat-treatment, and so on. The research results are provided in public through the consolidated database website after reconstruction in the form of united database format. To date the database containing the about 300 of research contents for process qualities has been constructed.

• 패션비즈니스
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• 제26권4호
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• pp.136-153
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• 2022

The fashion industry is considered hazardous and a threatened to the environment. Due the negative perception, the industry should focus on sustainability as a social role. Therefore, several redesign fashion collaborations mainly focusing on renewing abandoned resources are already in place. The research method was based on previous studies, and 3 characteristics were derived: Redesign collaboration between fashion companies, Redesign collaboration between fashion & heterogeneous industries, and Redesign collaboration between the fashion industry & non-profit organizations. Those 3 characteristics were reviewed using 4 criteria. First, to establish and maximize the sustainable brand image and to be the best examples in environmental management, the organization endeavors to collaborate with various industries, institutions, and designers. Second is the expansion of the customer network through the spread of value consumption. Third is the creation of new values through a resource circulation structure. This means that the resource circulation structure system helps the partners to minimize on wastage. Fourth is the spread of de-boundary lines and the possibility of brand growth. Through collaboration with other industries, the boundaries of materials used in the fashion industry started to blur, thus expanding the continuous brand growth potential. The study derived the characteristics of redesign collaboration by systematically analyzing the cases. Further, the study looks forward to analyzing the characteristics of the products processed by redesign fashion collaborations in future research.

• 현장농수산연구지
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• 제26권1호
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• pp.40-48
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• 2024

This study judged that although milk with various properties is currently being released, the growth rate of the milk market has not changed significantly, and the reason for this is that a substitution relationship has been formed between existing white milk and milk with various properties and they are competing with each other. The purpose of this study was to provide implications for the future growth of the milk market by identifying the relationship between diversified milk attributes. As a research method for this purpose the own price elasticity, cross-price elasticity, and expenditure elasticity of each attribute were derived through the LA/AIDS demand system model, and an analysis of consumers' milk purchasing factors was conducted through factor analysis. Based on the analysis results, it presented implications for growth in the milk market, such as expanding products with great differentiation in attributes such as flavor, plant and lactose-free properties, establishment of marketing strategies targeting consumers with children, and expansion of online malls.

• Journal of Nutrition and Health
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• 제12권2호
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• pp.53-63
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• 1979

한국인의 식생활을 이루고 있는 주요식품 226종에 포함된 엽산치를 Lactobacillus casei 미생들을 사용하여 분석하였다. 제 1보 및 2보에서 측정된 채소류와 과실류 식품은 이 보고에서 제외되었다. 엽산치함량은 유리형 및 결합형으로 각종 식품 100g중에 포함된 ug으로 표시하였다. 각종 식품 및 각 식품군에 포함된 영산치 함량은 크게 차이가 있는 것으로 나타났다. 또한 각종 식품에 포참된 영산 형태에 따른 화학적 조성도 크게 차이가 있는 것으로 나타났다. 식단 작성시 결합형의 엽산치 함량이 사용될 것이며, 저장가공 및 조리계의 파괴율을 고려해야 하겠다. 가장 풍부한 영산의 급원은 효모로 2,800.8ug 결합형으로 식품 100g중에 함유됨을 보였다. 밀린 대두, 시금치, 냉이, 소 및 돼지 같은 100ug이상 함유됨을 보였다. 그 외의 말린 두류 및 종실류, 꼭, 숙갓, 미나리, 부추, 아스파라가스, 계란노른자, 소 콩팥은 50ug 이상 함유됨을 보였다. 파, 상치, 무우, 고추, 발효된 중 식품, 밀, 고구마, 느타리 버섯은 40 ug정도 함유됨을 보였다. 그외 대부분의 정제된 곡류, 전분류, 당류, 과실류, 육류, 어패류, 유류는 비교적 적게 함유됨을 보였다. 유지류, 음로 및 주류 조미료는 거의 함유량이 없음을 보였다. 저장가공 및 조리된 식품에서의 엽산치 함량은 전반적으르 크게 손실될 것으로 나타났다.

• 한국식생활문화학회지
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• 제21권2호
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• pp.209-215
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• 2006

This study had carried out to investigate the usage status of customer, the positive effects and problems, and the most important items of the nutrition labeling at purchasing the food etc. on the current nutrition labeling system in order to establish the customer-centric nutrition labeling system. Survey was carried out by questionnaire method that is targeted on adult female above 20 years old in Seoul and Kyeongnam area from May to June, 2004. For the experience of checking the nutrition label of the processed domestic and imported processed food, 82% and 75.4% of the respondents were replied 'have checked' respectively. For the positive effects due to enforcement of the nutrition labeling system, the respondents agreed highly with 'easy to compare with other products' and 'improve the products quality'. For the problems of the nutrition labeling system, the respondents agreed highly with 'different criteria for each product' and 'incendiary purchasing due to false or exaggerated labeling', and gave the higher scale for the positive effects than the problems relatively. For the necessity of the nutrition labeling system, 96.2% of the respondents were replied 'necessary', and it was indicated a significant difference on age and marital status(p<.01). For the price rising due to enforcement of the nutrition labeling system, 55.2% of respondents agreed, and it was indicated a very significant difference on age and monthly income(p<.001). For the most important nutrition labeling items at purchasing the food, the respondents were replied 'total calorie' on most of the food, and in addition, they checked carefully the lipid, cholesterol, protein, Ca, and Fe.