• 한국식품조리과학회지
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• 제30권2호
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• pp.161-169
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• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• 지역사회간호학회지
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• 제26권3호
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• pp.292-302
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• 2015

Purpose: The purpose of this study was to examine the association between health behaviors and health-related quality of life (HRQOL) among vulnerable children in a community. Methods: Using data from 'The Obesity Prevention Framework for Vulnerable Children', a secondary analysis was conducted for 165 children (ages 8~12 years) and their parents who were recruited from 16 K-gu Community Child Centers in Seoul. Six types of health behaviors related to eating and activity were assessed. Each behavior was categorized into the non-recommended vs. recommended levels. The scores of the recommended levels of the six health behaviors were summed up for the composite score of health behaviors. HRQOL was measured by KIDSCREEN-52. Results: The groups with a non-recommended level of fast food intake and sedentary behavior had a significantly lower total score of KIDSCREEN-52 than those with a recommended level. Moreover, the lower composite score of health behaviors was significantly associated with the lower total score of KIDSCREEN-52. Conclusion: Among the vulnerable children, the six recommended health behaviors and their composite score were in significant positive associations with the HRQOL levels. Therefore, nursing strategies for enhancing the recommended levels of health behaviors are needed for vulnerable children.

• 한국환경보건학회지
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• 제34권3호
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• pp.183-187
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• 2008

Indoor air quality can be affected by indoor sources, ventilation, decay, and outdoor levels. Various indoor and out-door combustion sources produce nitrogen dioxide ($NO_2$), which is a by-product of high temperature fossil fuel combustion. Especially, the presence of gas ranges and smoking have been identified as major factors contributing to indoor $NO_2$ exposures. In this study, we compared an industrial complex area with a country area by assessing the personal exposure to $NO_2$with measurements of indoor and outdoor $NO_2$ levels in residences and by house characteristics and questionnaire. Personal exposure concentrations were significantly correlated with indoor $NO_2$ concentrations of residences in both the industrial complex area and the country area with correlation coefficients of 0.561 and 0.664, respectively, compared to outdoors. Multiple regression analysis, indicated that indoor $NO_2$ levels in residences were only affected by outdoor levels (p = 0.000) in spite of higher indoor sources such as smoking. Therefore, it is suggested that outdoor air quality as well as indoor air quality should be considered in the reduction of the personal exposure to air pollutants.

• 산업경영시스템학회지
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• 제38권2호
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• pp.120-128
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• 2015

Quality function deployment (QFD) is a useful method in product design and development to maximize customer satisfaction. In the QFD, the technical attributes (TAs) affecting the product performance are identified, and product performance is improved to optimize customer requirements (CRs). For product development, determining the optimal levels of TAs is crucial during QFD optimization. Many optimization methods have been proposed to obtain the optimal levels of TAs in QFD. In these studies, the levels of TAs are assumed to be continuous while they are often taken as discrete in real world application. Another assumption in QFD optimization is that the requirements of the heterogeneous customers can be generalized and hence only one house of quality (HoQ) is used to connect with CRs. However, customers often have various requirements and preferences on a product. Therefore, a product market can be partitioned into several market segments, each of which contains a number of customers with homogeneous preferences. To overcome these problems, this paper proposes an optimization approach to find the optimal set of TAs under multi-segment market. Dynamic Programming (DP) methodology is developed to maximize the overall customer satisfaction for the market considering the weights of importance of different segments. Finally, a case study is provided for illustrating the proposed optimization approach.

• 생명과학회지
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• 제7권4호
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• pp.329-335
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• 1997

This study was conducted to investigate the effect of dietary fiber(DF) levels on the meat quality in colored broiler. Colored broiler were fed on containing corn-soy basal diet(DF 5%) and high level(DF 6,7 and 8%) of dietary fiber diets for 7 weeks. Dietary fiber level of diet was make up by adding some alffalfa meal. Colored broiler meats were stored at 3$\circ$ for 24hr after skaughter, and used to analyze physico-chemical properties. Proximate component, pH, shear force value, myofibril fragmentation index, water holding capacity, cooking loss, protein extractability, fatty acid composition, Hunter's L, a value and palatability of cooked meat were not significantly affected by dietary fiber levels, whereas the Hunter's value of meat was significantly affected bty dietary fiber levels for the final period of feeding. Crude protein content, myofibril fragmentation index, water holding capacity, protein extractability and Hunter's b value of breast meat's were higher than thigh meat's, but crude fat content, pH, shear force value, cooking loss, palmitoleic acid, linolenic acid, and Hunter's a value were lower, regardless of dietary fiber level.

• 종양간호연구
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• 제12권4호
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• pp.289-296
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• 2012

Purpose: The purposes of this study were to find the levels of distress and quality of life of breast cancer survivors in Korea and to identify relationship between distress and quality of life. Methods: The data were collected from 122 breast cancer survivors in 2009. To measure the distress and quality of life, the 'Distress Thermometer and Problem List' and the 'Functional Assessment Cancer Therapy-Breast' were used respectively. Results: The mean score of distress was 4.77 (${\pm}2.35$) and 63.1% of the subjects reported a distress score of 4 or more, indicating a clinically significant level of distress. Among these, the most frequently reported problem area was emotion, followed by family. The mean score of the quality of life was 88.22 (${\pm}18.41$), signifying 6.13 out of 10. The levels of distress and the quality of life were negatively correlated (r=-.38, p<.001). Conclusion: The results of the study indicate that distress is prevalent in Korean breast cancer survivors and the distress is related negatively with their quality of life. Thus oncology professionals continuously need to assess distress of breast cancer survivors and to provide appropriate psychosocial interventions to improve their quality of life.

• 품질경영학회지
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• 제32권3호
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• pp.198-215
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• 2004

Technology competitiveness evaluates environmental and engineered technology and process at both the scientific and market levels. There are increasing concerns to measure the effects of the technology variables on the potential market feasibility levels. However, there are very little empirical analysis studies on that issue. This study investigates the impacts of technology variables on the levels of market feasibility based on 230 data obtained from Korea Technology Transfer Center. As various statistical analysis, the canonical discriminant model, logit discriminant model and classification model were used and their results were compared. This study results showed that major technology variables had very significant relations to discriminate high and low categories of market feasibility. Finally, this study will help building management strategies to level up the potential market performance and also help financial Institutions to decide funds needed for small-sized technology firms.

• 한국컴퓨터정보학회논문지
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• 제7권2호
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• pp.87-94
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• 2002

웹 어플리케이션의 작성에 많이 사용되는 ASP로 개발된 프로젝트에서 각 모듈의 위험수준을 분석할 수 있는 측정 도구를 개발하고 이 측정 도구를 실무에서 사용 중인 프로젝트에 적용하여 유용성을 보인다. 본 논문에서 개발된 측정 도구는 NASA의 GSFC에서 개발한 소프트웨어 산출물 품질 메트릭인 모듈위험수준 인디케이터(Indicator of the Module Risk Levels)를 사용한 것으로, 웹 어플리케이션의 위험수준을 파악하여 오류 가능성이 있는 위험한 모듈을 조기에 발견함으로서 유지보수성 향상에 기여하고자 한다.

• Journal of Biosystems Engineering
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• 제41권4호
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• pp.373-388
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• 2016

Background: Recent inquiries into high-quality foods have discussed the importance of the functional aspects of foods, in addition to traditional quality indicators such as color, firmness, weight, trimming loss, respiration rate, texture, and soluble solid content. Recently, functional Chinese cabbage, which makes up a large portion of the vegetables consumed in Korea, has been identified as an anticancer treatment. However, the investigation of practical issues, such as the effects of storage conditions on quality indicators (including functional compounds), is still limited. Purpose: We reviewed various studies on variations in the quality indicators and functional compounds of Chinese cabbage in response to different storage environments, focusing on storage temperature and storage period. In particular, we emphasized the effect of storage temperature and storage period on glucosinolate (GSL) levels, in order to provide guidelines for optimizing storage environments to maximize GSLs. Additionally, we used response surface methodology to propose experimental designs for future studies exploring the optimal storage conditions for enhancing GSL contents. Review: Large variations in quality indicators were observed depending on the cultivar, the type of storage, the storage conditions, and the harvest time. In particular, GSL content varied with storage conditions, indicating that either low temperatures or adequate air composition by controlled atmospheric storage may preserve GSL levels, as well as prolonging shelf life. Even though genetic and biochemical approaches are preferred for developing functional Chinese cabbage, it is important to establish a practical method for preserving quality for marketability; a prospective study into optimal storage conditions for preserving functional compounds (which can be applied in farms), is required. This may be achievable with the comprehensive meta-analysis of currently published data introduced in this review, or by conducting newly designed experiments investigating the relationship between storage conditions and the levels of functional compounds.

• 한국수산과학회지
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• 제48권5호
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.