• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.29-39
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• 2018

The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.1% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.1% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in pH, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.1% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference.

• Journal of Broadcast Engineering
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• v.18 no.1
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• pp.88-97
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• 2013

Collaborative filtering(CF) for the personalized recommendation is a successful and popular method in recommender systems. But the mainly researched and implemented cases focus on dealing with independent items with explicit feedback by users. For the domain of TV program recommendation in VOD service platform, we need to consider the unique characteristic and constraints of the domain. In this paper, we studied on the way to convert the viewing history of each TV program episodes to the TV program preference by considering the series structure of TV program. The former is implicit for personalized preference, but the latter tells quite explicitly about the persistent preference. Collaborative filtering is done by the unit of series while data gathering and final recommendation is done by the unit of episodes. As a result, we modified CF to make it more suitable for the domain of TV program VOD recommendation. Our experimental study shows that it is more precise in performance, yet more compact in calculation compared to the plain CF approaches. It can be combined with other existing CF techniques as an algorithm module.

• Industrial Engineering and Management Systems
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• v.10 no.2
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• pp.123-127
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• 2011

Nowadays, green purchasing, stop global warming, love the mother earth, and others that related to environment become hot issues. Manufactures industries tend to more active and responsive to those issues by adopting green strategies or program like Environmentally Conscious Manufacturing (ECM). In this article, an electronic company had applied 12 ECM Program and tries to choose one of those programs using 6 criteria, such as total cost involved, quality, recyclable material, process waste reduction, packaging waste reduction, and regulation compliance. By using multi-criteria decision making model, i.e. Analytical Hierarchy Process (AHP), Technique for Order Preference by Similarity to Ideal Solution (TOPSIS), and Modified TOPSIS methods, the ECM Program 9 (Open pit) is the best option.

• Journal of the Korean Operations Research and Management Science Society
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• v.34 no.1
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• pp.1-10
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• 2009

Consumers earn a number of points for every purchase and then they can exchange a specified number of points for a desired reward in a typical loyalty program. The immediate payoff of their effort given as points is not the real reward they actually care about. It is merely an instrument (or medium) which has no value in itself. In a real world, consumers frequently choose the option with a bigger medium even though the economic value of the option is not changed by the medium. We call it 'medium effect.' In this study we explored if the size of medium affects consumers' preferences. For this we controlled the reward options with three types of medium (small, medium, big) and measured the magnitude of preference difference among the three types of reward options. In addition, we manipulated comparability of reward options with wine and gas discount coupon. We confirmed that choosing one of two wines was easier than that of the two gas coupons. 123 respondents were allocated into three experimental groups. In three experimental grounds, the ratios of the focused reward option's medium to the compared reward option's medium were different. For example, the focused reward option has 10 million points whereas the compared reward option has 10 million points for 1 million won purchase amount in the first group. Then each respondent was asked to choose one of two loyalty programs (focused program vs. compared program) in two different conditions (comparability between reward options. easiness vs. difficulty). To compare the medium effects among the experiment conditions we used chi-squares tests. The empirical results show consumer preference increases and then decreases as reward mile-ages/points given according to purchase amount increase. Additionally, they let us know that comparability of alter natives affects change of consumer preference by reward mileages/points.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.225-234
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• 2007

This study was performed to investigate the preference and perception on fruits especially, focusing on apples and pears served in elementary school lunch programs. The subjects of this study were 1,106 students (504 female and 595 male students)from seven elementary schools in Seoul. The survey was conducted by using self-administered questionnaire from July 10 to July 20, 2006. Based on the frequency analysis results, 45% of respondents ate fruits every day and 42% had fruits 2-3 times per week. Approximately, 53% of respondents indicated their usual time to eat fruits was after dinner and secondly 27% had fruits between lunch and dinner. Majority of respondents chose a watermelon as the most preferred fruits and the first chosen among nine fruits (apple, pear, madarin, strawberry, cherry tomato, watermelon, grape, melon, and peach). Cherry tomato was found as the least preferred fruits by 30% of students, however cherry tomato was most frequently offered fruits in elementary school lunch menu. About 50% students were satisfied with the served fruits in their school lunch program. In addition, most students said that they would have fruits more frequently in their lunch menu. However, one fifth of students addressed that they were not satisfied with the fruits in school lunch program because of kinds of fruits, freshness of fruits, taste of fruits, and quantity of fruits. Almost 71% of students preferred apples. Seventy three percents of students preferred eating apples without peel and 78% of students ate apples as slices of apples. In addition, 61% of students indicated their preference of apple salads. Many students responded they did not eat apples and pears frequently since they do not have a chance to eat them. The implications to increase the chance to eat fruits and promote elementary children's fruits consumption were discussed.

• The Research Journal of the Costume Culture
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• v.23 no.1
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• pp.102-116
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• 2015

This study aimed to identify the effects of fashion brand extensions types, preannouncing and consumers' regulatory focus on preference towards extension products. To that end, the study used a 2 (fashion brand extension types: similar vs. non-similar) ${\times}2$ (preannouncing: near preannouncing vs. far preannouncing) ${\times}2$ (regulatory focus: promotion focus vs. prevention focus) three mixed elements. The subjects of the study were 280 men and women in their 20~40s living in Seoul and Chungnam province and total of 229 data were analyzed. Data were analysed with SPSS 19.0 program and three-way ANOVA, simple interaction effects and simple main effects analysis were conducted. The results of this study are as follows: First there were significant differences in preference based on fashion brand extension types and preannouncing. Second, there were significant interaction effects in preference between extension types of fashion brand and regulatory focus. But there was no difference in preference toward extension products according to types of preannouncing and regulatory focus. Lastly, fashion brand extension types, preannouncing and regulatory focus showed significant interaction effects on preference. Thus even in cases of non-similar brand extensions which carry more risk of failing, the appropriate marketing communication strategies such as preannouncing will result in brand preference. Also marketing activities should be comprehensive and strategical based on consumers' tendencies in order to derive positive evaluations.

• Journal of Nutrition and Health
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• v.23 no.4
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• pp.279-286
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• 1990

A nutrition education program has been designed for the children of obese or unbalanced dietary habits. A total of 120 children(60-obese and 60-unbalanced dietary habits) who were in 5th-6th grade was chosen for the program and the effectiveness of the nutrition education was evaluated. The nutrition education program was organized into daily lessons(3 wks). A booklet was made for the education and used during the education period, dealing with 5-Basic Food Groups and their functions, excess or deficiency in a human body, food exchange list, importance of health, obesity, unbalance dietary habits and of school lunch program were emphasized in every day session. dietary recall records were collected to assess their daily food intake and the amounts of meals were discussed. During the education period, booklets, wall charts, photographs, food models, VTR films and slide films were utilized. Assessment of effects of the nutrition education program was carried out by a nutrition knowledge test, food habit records, anthropometric measurements and food preference test. The nutrition knowledge scores were significantly improved after the education and the scores were higher on the children in the school with school lunch program. The anthropometric measurements and food preference test revealed no significant influences of the education on the children, showing that the education period was too short to change their eating behavior any may need a long-term education program. Food habit scores were improved after the education in both experimental and control groups. The experimental groups showed higher scores than the control group.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• The Korean Journal of Physiology and Pharmacology
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• v.21 no.5
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• pp.487-493
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• 2017

The anterior cingulate cortex (ACC) is known for its role in perception of nociceptive signals and the associated emotional responses. Recent optogenetic studies, involving modulation of neuronal activity in the ACC, show that the ACC can modulate mechanical hyperalgesia. In the present study, we used optogenetic techniques to selectively modulate excitatory pyramidal neurons and inhibitory interneurons in the ACC in a model of chronic inflammatory pain to assess their motivational effect in the conditioned place preference (CPP) test. Selective inhibition of pyramidal neurons induced preference during the CPP test, while activation of parvalbumin (PV)-specific neurons did not. Moreover, chemogenetic inhibition of the excitatory pyramidal neurons alleviated mechanical hyperalgesia, consistent with our previous result. Our results provide evidence for the analgesic effect of inhibition of ACC excitatory pyramidal neurons and a prospective treatment for chronic pain.

• Korean Journal of Community Nutrition
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• v.3 no.3
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.