• Food Science and Biotechnology
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• v.16 no.2
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.274-284
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• 2012

In this study, the effects of physical parameters (30-270 MPa of pressure, 3-57 min of time, and 1-$49^{\circ}C$ of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature ($<25^{\circ}C$); however, the opposite occurred with increasing temperature. Although pressure and temperature affected the tenderness of the meat, interaction effects among variations were not observed. At pressure levels higher than 200 MPa, the color of pork differed markedly from that of the untreated controls. In particular, differential scanning calorimetry (DSC) revealed marked evidence of myosin denaturation. The present study demonstrates that pork quality varies depending on pressure conditions.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.123-126
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• 2007

The quality of Yukbo strawberry (Fragaria ananassa Duch.) fruit declines rapidly after harvest. Therefore, we examined the effects of nitric oxide (NO) on its respiration rate, quality, and shelf life. Strawberries were fumigated for 5 hr at 0, 50, 100, 200, or $500\;{\mu}L/L$ NO atmosphers, followed by a hold at $18^{\circ}C$ in air. Treatment with NO delayed the onset of ethylene production ad reduced respiration, which at $18^{\circ}C$ resulted I a maintained quality and prolonged shelf life. The NO-treated strawberries were also firmer and had a lower incidence of disease than the untreated fruit. The effect of NO on fruit quality was dose-dependent. Strawberries that were treated with low and high concentrations of 50 and $500\;{\mu}L/L$ No, respectively, had severe disease incidence and were of poor quality. Treating with NO at a concentration of $200\;{\mu}L/L$ appeared to slow down the ripening and senescence of fruit stored at $18^{\circ}C$. Calyx browning, respiration, and rot development progressed more quickly in strawberries treated with $500\;{\mu}L/L$ NO compared to those treated with $200\;{\mu}L/L$ No.

• Korean Journal of Clinical Laboratory Science
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• v.42 no.1
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• pp.16-21
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• 2010

It has been well known that organic industrial solvents such as toluene, xylene and styrene are environmental health hazards causing occupational diseases to workers. The detection of biological metabolites of toluene, xylene and styrene in blood, urine, breast milk, saliva, and hair of workers exposed to these organic industrial solvents is a useful tool for assessing the amount of organic industrial solvents. Therefor, the external analytical quality assurance program is extremely important work for increasing reliability of the data analyzed in the special health examination laboratory. We evaluated the results of analysis by Korean analytical quality assurance program from the second half 2007 to the first half 2009. The number of participants for analytical quality assurance program for both mandatory item and one of optional items, hippuric acid and methylhippuric acid were 116-122, 116-122 and 105-115 laboratories, respectively. The proficient rate of the special health examination laboratories analyzed both mandatory item and optional item, hippuric acid and methylhippuric acid were 92-98%, 92-98% and 96-98%, respectively. We can conclude from our data that the analytical quality assurance program is a essential tool for improvement of reliability on the data analyzed in the special health examination laboratories.

• Food Science and Industry
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• v.52 no.1
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• pp.20-31
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• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• Research in Community and Public Health Nursing
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• v.32 no.4
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• pp.497-505
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• 2021

Purpose: The study aimed to identify the effects of sleep hygiene (use of caffeine, alcohol, night eating syndrome, stress, and coping styles), social network, and smartphone-related factors on quality of sleep in young adults. Methods: This was a descriptive research design. Participants completed a questionnaire on evidence-based variables including caffeine intake, alcohol consumption, social network, night eating syndrome, stress, coping styles, and smartphone-related factors. Stepwise multiple regression was used for data analysis to identify factors that influenced the participants' quality of sleep. This study included 288 young adults in South Korea. Results: This study identified the factors affecting quality of sleep in young adults. Their average weekly sleep duration was 6.86 hours with low sleep quality, indicated by a score of 59.34 points (range 17-100). The predictors of sleep quality were sleep mood, sub-items of night eating syndrome, effects of pain over the last four weeks, and social networks, which explained 33% of the variance. Conclusion: Sleep-induced diseases in young adults could be prevented by identifying sleep mood, pain, and social networks, which is important for health and using them as a basis for intervention.

• Journal of Distribution Science
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• v.22 no.9
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• pp.13-25
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• 2024

Purpose: This study explores the complex interplay between service quality, customer engagement, and loyalty in the e-commerce sector, examining the moderating effect of technological adoption on these crucial relationships. Research design, data and methodology: Employing a robust multi-method approach, the research analyzes data from 481 e-commerce users, leveraging the complementary strengths of partial least squares structural equation modeling (PLS-SEM) and fuzzy-set qualitative comparative analysis(fsQCA). Acomprehensive multi-group analysisis conducted to uncover differences between experienced and non-experienced users. Results: PLS-SEM reveals that service quality significantly influences customer engagement, which in turn drives loyalty. Technological adoption positively moderates the service quality-engagement relationship. The multi-group analysis uncovers notable differences between user segments. fsQCA identifies two distinct configurational paths consistently leading to high customer loyalty: high customer engagement and high service quality. Conclusions: This study's innovative integration of PLS-SEM and fsQCA contributes to a deeper understanding of the intricate dynamics driving e-commerce success. Findings provide actionable insights for e-commerce businesses to enhance service quality, foster engagement, and cultivate loyalty. This research lays the groundwork for further exploration of these critical relationships in different contexts, offering a nuanced perspective on the complex interplay of factors shaping customer behavior in the digital marketplace.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.563-577
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• 2020

This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angus×Chinese Simmental (AS), Wagyu×Chinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (p<0.10) to lower total saturated fatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA) compared with CS. Crossbreed of AS and WS had significantly (p<0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1061-1065
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• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Korean Journal of Environmental Agriculture
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• v.26 no.1
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• pp.7-16
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• 2007

The objective of this research was to review the correlation between microalgae and agricultural water quality. Although microalgae has been considered as an essential factor for control1ing of water ecosystem, little attention has been paid for evaluating of microalgae as an important factor for water quality management. But it can be use to make us know the water pollution state at saprobic system, LTSI (Lake Tropic State Index), DAIpo (Diatom Assemblage Index to Organic Pollution), and AGP (Algal growth potential). In saprobic system, it is used microalgae such as Actinastrum hantzschii var. fluviatile, Asterionella gracillima, Coelastrum microporum, Synedra acus, Dictyosphaerium pulchellum, Micractinium pusillum, Cyclotella meneghiniana, Microcystis aeruginosa, Scenedesmus quadricauda, and Nitzschia palea for assessment water quality. In addition, they have ecologically significant characteristics such as dominant species, cosmopolitan species, redtide causative species etc. Also, microalgae such as Botryococcus braunii, B. sp., Chlorella vulgaris, C. sp., Phormidium sp., Scenedesmus quadricauda, Selenastrum capricornutum, Spirulina maxima, and S. platensis have an effect on improvement of water quality.