• 한국멀티미디어학회논문지
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• 제9권12호
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• pp.1657-1668
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• 2006

The last few years have represented a boom for the online gaming industry. Internet-based online games have been an increasingly popular form of entertainment. The gaming industry estimates there will be over 26 million online gaming participants in 2002. The rapid development of online game content and related information technology will increase the size of the industry and have a profound impact on many aspects of our lives and our society. This paper develops the exploratory LISREL model for identifying the factors affecting the players' loyalty to a specific brand of online game. The concepts of flow, word of mouth, feedback, challenge, social norms, and online community activities, etc, are all introduced into the model, as the independent variables directly and indirectly affecting loyalty. Based on data collected from an online survey, the validity of the model has been tested and interesting conclusions have been developed concerning the relationships between loyalty and flow, word of mouth, and other independent variables. It is hoped that this result might provide useful guidelines for developing successful online game content.

• 산업융합연구
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• 제21권7호
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• pp.1-8
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• 2023

노인을 위한 문화·여가 활동 서비스에 대한 수요는 늘어나고 있다. 대표적인 문화·여가 활동 중 TV 방송과 온라인 미디어 시청은 빠르게 늘어나고 있으며 실감 영상을 이용한 양질의 서비스 요구도 커지고 있다. 고해상도 디스플레이 장치는 대중화 되어 가격이 예전에 비해 저렴해지고 있으며 다면 영상 구현을 위한 하드웨어도 쉽게 구성할 수 있다. 하지만 노인의 신체적, 정신적 특성이 반영된 고해상도 다면 영상은 보기 쉽지 않다. 이번 연구는 고령층 노인인구를 대상으로 멀티스크린을 이용한 콘텐츠 제작 모델과 접근성이 가능한 촬영 방법을 제시하였다. 본 연구를 바탕으로 실감 영상 기술을 활용한 노인 문화·여가 활동을 위한 다양한 콘텐츠를 적극적으로 개발함으로써 고령 친화 산업 육성에 크게 이바지할 수 있을 것으로 기대한다.

• 문화기술의 융합
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• 제8권3호
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• pp.537-541
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• 2022

테크놀로지가 발전하고 음악산업을 연계한 다양한 어플리케이션이 뉴미디어를 통해 대중화되고 있다. 음악 시장도 많은 변화가 일어났다. 음악저작권과 공연권이 음악 비즈니스의 중심을 이루던 기존 음악 시장에서 음악저작권 파생 투자 상품을 비롯하여 아티스트와 팬을 연결하는 소통 창구를 일원화하고 관리하게 되었다. 팬덤을 부가 사업 디지털 콘텐츠로 연결하는 기술은 하이브와 와이지엔터테인먼트의 위버스(Weverse)를 비롯하여 SM 엔터테인먼트의 버블(Buble)과 같은 글로벌 플랫폼으로 변모했다. 게다가 급변하는 5G 산업 생태계에 신속하게 대응할 수 있도록 5G MEC(MobileEdgeComputing) 환경을 구축하기 위한 다양한 국책성 지원 사업은 실감콘텐츠 실증과 실감콘텐츠 테스트 및 기술 분석 등을 지원함으로 점차 확대되는 메타버스 콘텐츠 시장에 효율적으로 부응할 수도록 기반을 마련하고 있다. 기술의 발전으로 음악 시장이 혁신적으로 변하고 있다. 이에 본 논문은 테크놀로지가 가지고 온 음악 시장의 변혁을 가져온 기술 적용 사례를 고찰하고 음악 사업의 새로운 시대 전략을 제시하고자 한다.

• 한국식생활문화학회지
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• 제23권6호
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• pp.667-680
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• 2008

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.

• Food Quality and Culture
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• 제3권2호
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• pp.59-63
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• 2009

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

• 한국식생활문화학회지
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• 제24권6호
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• pp.655-665
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• 2009

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

• International Journal of Computer Science & Network Security
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• 제22권10호
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• pp.423-430
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• 2022

The emergence of social media platforms has changed the culture of business marketing. Their impact has increased considerably since the emergence of social media influencers or content creators. The phenomenon of social media influencers has been adopted as one of the most effective marketing strategies among global and local organizations. Those celebrities attract business owners, who seek to use them as means to reach a large number of potential consumers. Today, the user bases of Snapchat and YouTube in Saudi Arabia are growing fast and becoming very popular, unlike other social media platforms. Consequently, the impact of these applications' influencers on the purchasing habits of individuals cannot be underestimated. This survey paper intends to investigate the impact of Snapchat and YouTube influencers on the consumption behaviour of Saudi consumers. Results suggest that Snapchat is not only more popular but also more rusted and credible. Moreover, influencers' impact on purchasing behaviour is prevalent and powerful; furthermore, its influence is more effective in persuading Saudi consumers to buy certain products, such as food, than other products, like jewelry.

• International Journal of Internet, Broadcasting and Communication
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• 제13권4호
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• pp.72-78
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• 2021

Currently, the Korean wave is not limited to popular culture, but has a significant impact not only on Korea's national image but also on the improvement of Korean companies' products and image of Korea. In this study, using Textom to confirm the change in foreign tourists' image of Korea, the data collection period was 1 year of 2020, when COVID 19 occurred, as a collection period for "Korea and foreigner" and related key words, each Hallyu content, and ranked in the top 80 keywords were derived. Centrality analysis for semantic network visualization was performed using UCINET6, and through CONCOR analysis, 7 groups 'K-Quarantine ', 'K-Drama', 'K-Movie', 'K-Beauty', 'K-Shopping', It was clustered into 'K-Tech' and 'K-Pop'. As a result of the analysis, the image of Korea abroad generally recognized the Korean Wave as cultural content, but after the outbreak of COVID 19, it is judged that it has been recognized as a country with a successful case of K-Quarantine.

• 국제교류와 융합교육
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• 제3권1호
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• pp.87-103
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• 2023

최근 미디어 시대에 짧은 영상의 발전 추세가 강하게 나타났다. 이러한 추세는 단편 영상에 대해 급진적인 발전과 동시에 혁신적인 문화의 표현 방식을 통해 중국의 우수한 전통 문화의 전파 발전을 위한 새로운 기회를 가져왔다. 이러한 환경 속에서 영상 블로커 이쯔치는 같은 유형의 셀프 미디어를 업로드함으로써 인기를 짧은 시간 내에 얻을 수 있었다. 이는 개인 매체 시대에 중화 전통 문화의 재구성과 전파하는 방법을 분석하는 데 좋은 소재를 제공했다. 본 연구는 유명한 동영상 블로커인 이쯔치의 사례를 연구하여 이를 바탕으로 셀프 미디어 시대 중국 전통 문화의 재구성과 전파에 대해 논하고자 한다. 그러기 위해 셀프 미디어 시대에 전통 문화의 재구성과 전파 방식에 대한 내용 분석을 하였다. 그 결과 현재 전통 문화 전파에 존재하는 문제점을 밝히고 보다 전통 문화를 전파할 수 있는 최적화된 전략을 제시하였다.

• 한국식생활문화학회지
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• 제36권1호
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.