• 한국해양바이오학회지
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• 제2권1호
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• pp.11-22
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• 2007

This aims to review natural products transformed by mimic intestinal metabolisms with microorganisms and hydrolytic enzymes, which exhibit enforced biological activity, higher extraction yield and identification of active components. In the process, transformation to the smaller active compounds with enzymes and microbes mimics the pharmacological action of natural products by intestinal bacteria. In order to establish conditions for the fermentation and enzyme reaction, it is required to choose several natural products for biotransformation and investigate the optimal conditions for the fermentation or the enzyme reaction such as composition, temperature, pH, inoculum, and cultivation time. It is expected an increase of the internal absorption of the active materials without regard to the intestinal microbes or its ability through biosynthesis of the active materials by the microbes and enzymes. And this techniques can be applied to biotransformation of natural products such as sesaminol, resveratrol, 1-deoxy nojirimycin, naringenin, quercetin, and baicalin and to the metabolism study using the animal model.

• 한국식품조리과학회지
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• 제29권2호
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• pp.193-208
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• 2013

The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400's to 1600's. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.

• 산경연구논집
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• 제14권1호
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• pp.67-74
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• 2023

Purpose: This study aims to investigate how the online review usefulness affect consumers' shopping behavior in non-face-to-face shopping, which is now very common format of shopping environment after COVID-19 pandemic. Factors influencing online reviews were determined as quantity of review, agreement of review and characteristic of review based on research by existing researchers. Research design, data, and methodology: Customers in their teens to 60s who had experience of checking online reviews and purchasing products were surveyed using a Google questionnaire form from January 15, 2022 to February 19, 2022. To verify the validity and reliability of the research model, confirmatory factor analysis and discriminant validity analysis were conducted. In addition, the causal relationship between factors was verified through path analysis. Results: As a result, quantity of review and agreement of review had a statistically significant effect on review usefulness. However, characteristic of review did not have a statistically significant influence on review usefulness. And review usefulness had a statistically significant effect on attitude and purchase intention. Conclusions: This study investigated the factors affecting usefulness of online reviews and empirically analyzed the effects of online reviews on consumer attitudes and purchase intentions providing practical and theoretical implications for corporate online review management.

• 한국인터넷방송통신학회논문지
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• 제15권2호
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• pp.239-244
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• 2015

SNS(Social Networking Service)와 쇼핑몰을 결합하면 오프라인 거래에서처럼 단골 관계를 형성할 수 있다. 농산물 직거래의 예를 들면, 소비자는 자신의 SNS 홈에서 기존의 단골 관계인 생산자의 소식(파종, 농사, 수확, 신상품 등)을 타임라인에서 확인하여 필요한 상품을 원클릭(one click)으로 구매할 수 있고 생산자는 소비자에게 뉴스 및 할인 등의 정보를 제공하여 단골로 만드는 고객 관리가 가능하다. 이처럼 SNS의 인맥 마케팅 기능에 더하여 시스템은 생산자의 판매 물품을 자동 분류한 카테고리로 소비자의 SNS 홈 페이지에 쇼핑물의 기능을 제공하여 소비자가 원하는 상품을 검색하고 구매할 수 있으며 구매는 자동으로 소비자와 생산자를 단골관계로 이어준다. 구매자는 구매한 상품에 대한 추천 및 리뷰 작성을 통해 기존의 리뷰 재배포도 가능하며 서로 알지 못하는 구매자 간의 소통을 가능하게 한다는 것이 이 시스템의 가장 큰 특징이다.

• 한국응용곤충학회지
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• 제60권4호
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• pp.463-471
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• 2021

열대식물인 인도멀구슬나무(Azadirachta indica)는 병해충과 방제와 의학적인 목적으로 오랫동안 이용하였다. 본고에서는 님제의 활성성분인 아자디라크틴의 해충에 대한 곤충생장조절, 기피, 섭식저해, 산란억제 등 다양한 작용기작과 국내 이용현황에 대하여 고찰하였다. 국내 유통되는 친환경유기농자재 중에서 님제 제품은 총 57종이었다. 그중 효능효과가 표시된 자재는 7종이었고 평균 아자디라크틴 함량은 0.38%로써 세계적으로 유통되는 평균 함량 2.1%와 비교할 때 약 5.5배 낮았다. 국내에서 님제의 방제효과에서 진딧물은 실험에서 다소 변이는 있었으나 대부분 90% 이상의 방제효과를 보였다. 꽃매미 약충에 누적살충률은 73~77%를 보였고, 총채벌레에 대한 방제가는 50~72% 범위로 살포효과가 인정되었다. 노린재와 나방류에 대한 방제효과는 대체적으로 낮았다. 본고는 유통되는 님제품의 이해와 실험자료의 해석에 필요한 주요한 정보를 제공해줄 수 있을 것으로 기대된다.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• 한국실내디자인학회논문집
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• 제18권5호
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• pp.156-163
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• 2009

Retail space itself could be one of the marketing strategies, through creating space, and communicating brand identity. Especially for innovative products, such as mobile technology products, store is not just to sell products but to provide experiences so that users can fudge usefulness of products and reduce uncertainties to adopt the products. The purpose of this study is to investigate how environmental features and physical artifacts contribute to promote experiences of innovative products in stores and how physical environment help to establish brand identity. For this study, site visits, observation, and literature review were conducted. For case studies, three retail spaces (Apple, Iriver, Sony) and one service space(TTL) were selected. Compared to the service space, three retail spaces have more transparent and open store front design characteristics. For the experiences of shoppers, products displayed in a radial shape, round shape, column shape, and around peripherals of the stores. A service oriented space, TTL zone is differentiated from three retail spaces in terms of layout, store front design, and experience areas. Compared to the traditional stores selling innovative products, the case stores showed more warm atmosphere using various shape, wood materials, lighting fixtures and furniture.

• 한국의류학회지
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• 제40권6호
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• pp.994-1009
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• 2016

Applying the S-O-R Model within an online context, a hypothesized model incorporates three review characteristics (perceived concreteness, exaggeration, and sufficient quantity of reviews) for apparel products in order to present their impact on consumer perceptions of review usefulness and consumer attitude toward and patronage intent for the online stores hosting the reviews. An online survey of Korean women (N=299) reported their experiences in purchasing apparel products online and reading apparel reviews on a regular basis. Testing of the hypothesized model showed the usefulness of reviews were determined by two review characteristics (S: perceived concreteness and sufficient quantity of reviews); however, the negative effect of exaggerated reviews were insignificant. In addition, the perceived usefulness of reviews (O-cognitive) hosted by an online store influenced online store attitude (O-affective) which subsequently led to online store patronage intent (R). This study systemically advances online retail literature by showing how the characteristics of online reviews (as a part of the online store environment) can influence attitude toward online stores and patronage intent for online stores. Long term relationships with consumers can be achieved through the building of mechanisms to enhance the perceived usefulness of reviews by employing the strategies of hosting concrete reviews and offering a sufficient quantity of reviews. This study addresses removes research gaps by testing an adapted the S-O-R Model that frames review information as an element of an online store environment using a large sample.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2014년도 춘계학술대회
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• pp.79-81
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• 2014

전자 상거래 리뷰 정보에 대한 소비자들의 의존도가 증가하고 있다. 제품 리뷰는 잠재적인 고객의 구매 결정에 있어 중요한 결정 요소이다. 제품 리뷰는 또한 상품 제조사들이 자신들의 제품에 대한 문제점을 발견하고 자신들의 경쟁자들에 대한 경쟁 정보를 수집할 수 있도록 해준다. 불행히도 많은 온라인 제품 정보들이 그 제품에 대한 진짜 고객들에 의해 만들어지지 않은 것이라는 것은 잘 알려진 사실이다. 리뷰를 쓰는 사람들은, 특정 제품의 평판을 떨어뜨리기 위해 가짜로 부정적인 리뷰를 쓰거나, 특정 제품에 대해 부당하게 긍정적인 리뷰를 써서 그 제품을 홍보하기도 한다. 이러한 리뷰들을 가짜 리뷰라고 한다. 가짜 리뷰 판별 기법은 가짜 리뷰를 판별하고 삭제하여 진실한 리뷰들만 독자에게 제공하기 위한 기법이다. 현재까지 이 문제에 대한 연구는 많이 발표되지 않았다. 본 논문에서, 우리는 관련 연구들을 조사하고 가짜 리뷰 판별 기법들에 대해 간단히 조망해 보고자 한다. 웹 스팸 및 이메일 스팸과 같은 가짜 리뷰 판별과 관련된 연구들을 소개한다. 그리고, 가짜 리뷰들을 판별하기 위한 방법들을 소개하고 요약한다. 마지막으로 가짜 리뷰 판별에 대한 연구 추세들로 결론을 맺는다.

• 한국축산식품학회지
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• 제22권4호
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.