• 한국식생활문화학회지
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• 제21권3호
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• pp.270-279
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• 2006

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

• Korean Chemical Engineering Research
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• 제44권1호
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• pp.73-80
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• 2006

본 연구에서는 제대혈 유래의 조혈줄기세포를 효과적으로 배양하기 위한 선행 연구로서 세포 배양 환경에 따른 조혈줄기세포 증식능의 변화를 관찰하였다. 제대혈의 단핵구 세포에서 분리한 $CD34^+$ 세포를 성장인자 조성-I(이하, coc-I) (EPO, GM-CSF, SCF, IL-3) 및 성장인자 조성-II(이하, coc-II) (TPO, G-CSF, SCF, IL-6, Flt3/Flk-2 ligand)가 포함되어 있는 IMDM(Iscove's modified Dulbecco's medium) 및 무혈청 배지(serum free media, SFM)에서 배양하였으며, 우태아혈청(FBS)의 첨가 영향, 2차원 및 3차원 배양 후 각 조건에서의 세포 증식 및 콜로니 형성능을 비교하였다. 일반적으로 coc-I에서의 세포 증식 및 콜로니 증식이 coc-II에서보다 높았다. 3차원 배양(methocult)에서는 가장 높은 세포 증식($2,258{\pm}456$배)을 나타냈으며, 같은 조성의 2차원 배양(IMDM + coc-I + FBS)에서는 가장 높은 콜로니 증식(BFU-E: $652{\pm}19$, CFU-GM: $520{\pm}58$, CFU-GEMM: $339{\pm}100$배)이 나타났다. 배지를 기준으로 보면, coc-II 조성에 우태아혈청이 포함되지 않은 경우를 제외한 모든 경우에서 세포 증식 및 콜로니 증식이 무혈청 배지에서보다 IMDM에서 높았다. 결론적으로, 모든 배양 조건 중에서 'IMDM + coc-I + FBS' 및 'IMDM + coc-I'에서 가장 좋은 콜로니 증식을 보였으며, 우태아혈청의 첨가 및 2차원 배양 조건이 콜로니 증식에 더 효과적인 것으로 확인되었다. 본 연구 결과는 앞으로 조혈줄기세포의 체외 증식에 필요한 공정개발이나 생물반응기 설계에 유용한 정보를 제공할 수 있을 것으로 사료된다.

• Journal of Ginseng Research
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• 제29권3호
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• pp.145-151
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• 2005

식물조직배양기술을 이용하여 Ge를 함유한 인삼 root를 생산하고자, 0.5mg/L BAP와 3.0mg/L NAA조합의 식물생장 조절물질로 유도된 인삼 root를 이용하여 배양을 위한 최적 $GeO_2$농도, $GeO_2$ 첨가시기 및 배지의 pH를 조사하였다. 인삼 root의 생장에 가장 좋은 $GeO_2$ 농도는 10ppm, $GeO_2$ 첨가시기는 배양 초기(0주), pH는 5.5였고, 인삼 root내 Ge의 함량이 가장 높았을 때의 $GeO_2$농도는 100ppm이었다. $GeO_2$를 첨가하여 배양한 기간이 길수록 Ge함량이 증가하였으나 6주 이후부터 생장율이 둔화되어 $GeO_2$ 100ppm에서는 생장율이 아주 낮아 대조구의 1/2 정도였다. 배양 초기에 $GeO_2$를 첨가하여 8주간 배양한 인삼 root의 Ge 함량이 $29.4mg\%$인데 반해, 배양 2주째에 $GeO_2$를 첨가한 인삼 root의 경우는 Ge 함량이 $38.6mg\%$이므로, 배양 후 2주 후에 $GeO_2$를 첨가하는 것이 인삼 root의 Ge흡수에 더욱 효과적이었다. Ge흡수가 가장 잘 이루어지는 최적 pH는 5.5였으며 사포닌 함량은 $GeO_2$의 첨가농도가 증가할수록 감소하였다.

• 한국조리학회지
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• 제23권6호
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• pp.70-77
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• 2017

The purpose of this study was to examine tourist satisfaction towards Hanoi local food image as well as examine the relationship between those two variables with tourist destination loyalty intention. A self-administered survey was carried out in Hanoi, Vietnam. Of the distributed 400 questionnaires, a total 393 respondents of foreign tourists were used to data analysis by a convenience sampling method. Factor analysis was performed to identify underlying dimensions of what foreign tourists expect most from Hanoi local food image. The results showed that foreign tourist perceived Hanoi local food image as, food quality, food culture, contexture features and atmospheric. The finding showed that Hanoi local food image had a direct effect on foreign tourist's satisfaction and destination loyalty intention. In addition, tourist satisfaction had a positive influence on destination loyalty intention. At last, considering the results from this study, it is suggested that it is necessary to create and maintain the identity of image by formulating appropriate strategies and it is instrumental to promote local food image based on its distinctiveness and diversity which stands for the unique native culture.

• 복식문화연구
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• 제24권2호
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• pp.233-247
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• 2016

The purpose of this study is to propose a specialized clothes-sizing system for elderly (aged 60~79) obese women satisfying the following conditions based on the data from the fifth Korean Agency for Technology and Standards (2004): a Rohrer's index of over 1.6, a BMI of over 25, and a WHR of over 0.85. The lower bodies of elderly obese women tends to be shorter and wider than average. Particularly, their torsos from the chest to the waist tend to be more obese than other areas. According to the KS standards, the clothes-sizing system sets up its size intervals as follows: 5cm in stature, 5cm and 3cm in bust, 3cm in waist, and 3cm in hip. Based on the dualistic distribution of each section, the names of the sections indicating high distribution are suggested. For suit tops, 11 sizes are selected as distributed in the 145-155cm stature section and 91-103cm bust section. For casual tops, nine sizes are selected as distributed in the 145-155cm stature section and 90-105cm bust section. For bottoms, 11 sizes are selected as distributed in the 82-97cm waist section and 91-97cm hip section. According to the KS standards, detailed sizes are suggested in the division of basic and reference areas.

• Food Quality and Culture
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• 제1권1호
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• pp.22-26
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• 2007

This study was performed to determine the feasibility of developing a healthy yogurt using tofu whey concentrates separated by nanofiltration (NF). The curd yogurt was prepared from whole milk with added skim milk powder, in which the NF powder was substituted at 0, 6.25, 12.5, or 25% for the skim milk powder. The quality characteristics were evaluated for pH, titratable acidity, viscosity, color, and viable cell counts. There were no significant differences in pH or titratable acidity between the control (yogurt with added skim milk powder only) and the yogurts with added NF powder, after 24 hr of fermentation at $37^{\circ}C$. The apparent viscosities of the yogurts with added NF powder were higher ($3,197{\sim}3,574\;cps$) than that of the control yogurt (3,196 cps). Lightness decreased, while yellowness increased, as the amount of NF powder increased. Sensory evaluations showed that the NF powder could be substituted for the skim milk powder at 6.25% without lowering the yogurt quality.

• Food Quality and Culture
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• 제2권1호
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• pp.1-5
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• 2008

In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

• Food Quality and Culture
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• 제2권1호
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• pp.43-47
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• 2008

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at $35^{\circ}C$. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

• Journal of Dairy Science and Biotechnology
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• 제41권3호
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• pp.138-148
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• 2023

In this study, Lactococcus lactis subsp. hordniae JNU533 (JNU533) was isolated from Swiss-type cheese, and the bacteriocin produced by this strain was characterized. The spot-on-lawn assay was used to determine the antimicrobial spectrum and characteristics of the JNU533-derived bacteriocin. Results confirmed that the JNU533-derived bacteriocin inhibited the growth of lactic acid bacteria. The size of the bacteriocin was approximately 4.9 kDa, and it was heat- and pH-stable under various temperature and pH conditions. Furthermore, the possibility of using JNU533 as a starter culture in the manufacturing of fermented dairy products was assessed. A single colony of JNU533 was inoculated into 10% skim milk containing 0.5% glucose to investigate its characteristics in milk culture. The decrease in the pH was similar to that elicited by Lactobacillus delbrueckii subsp. bulgaricus. Furthermore, the results confirmed that JNU533 inhibited the growth of various bacteria and could be used as a milk fermentation starter. This study highlights the characteristics of the bacteriocin produced by JNU533 and the growth features of this strain in a skim milk medium.

• 셀메드
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• 제14권2호
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• pp.2.1-2.10
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• 2024

Through big data analysis of the 'Joseonwangjosilok', this study examines the perception of ginseng among the ruling class and its utilization during the Joseon era. It aims to provide foundational data for the development of ginseng into a high-value cultural commodity. The focus of this research, the Joseonwangjosilok, comprises 1,968 volumes in 948 books, spanning a record of 518 years. Data was collected through web crawling on the website of the National Institute of Korean History, followed by frequency analysis of significant words. To assess the interest in ginseng across the reigns of 27 kings during the Joseon era, ginseng frequency records were adjusted based on years in power and the number of articles, creating an interest index for comparative rankings across reigns. Analysis revealed higher interest in ginseng during the reigns of King Jeongjo and King Yeongjo in the 18th century, King Sunjo in the 19th century, King Sejong in the 15th century, King Sukjong in the 17th century, and King Gojong in the 19th century. Examining the temporal emergence and changes in ginseng during the Joseon era, general ginseng types like insam and sansam had the highest frequency in the 15th century. It appears that Korea adeptly utilized ceremonial goods in diplomatic relations with China and Japan, meeting the demand for ginseng from their royal and aristocratic societies. Processed ginseng varieties such as hongsam and posam, along with traded and taxed ginseng, showed peak frequency in the 18th century. This coincided with increased cultivation, allowing a higher supply and fostering the development of ginseng processing technologies like hongsam.