• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.405-415
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• 2011

The primary purpose of this paper is to identify the influencing factors on the new products adoption between countries and generations. For this purpose, a research is developed based on the relevant literature reviews. Data have been collected from 524 persons and were tested by t-test and various statistical methods. The results of this empirical study are summarized as follows. In the cultural factors, the groupism has high discretion in China old generation. The materialism and shopping preference have high discretion in two young generations. There is no difference between the two groups in the distance of power. In innovativeness of personality, Korea and China young generation have high discretion. Innovativeness has high discretion in Korea and China youngs. Cognition and sensory innovativeness are has low discretion in Korea old. In the social risk perception, physiological, functional general and financial risk has high discretion in China old. In risk reducing behavior, the normative taking level and ad, new product adoption has high discretion in Korea and China youngs. But, the influence of others has high discretion in China old generation. The safety and brand reputation are no influences. The findings have a several marketing strategies in generation and countries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.393-399
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• 2003

The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.463-472
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• 2003

This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.

• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.144-152
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• 2019

Learning styles are the methods of gathering, processing, interpreting, organizing the information. VARK learnig inventory is instructional preference classified according to their visual(V), aural(A), read-write(R), and/or kinesthetic(K) sensory modality preferences(SMP). Learner-centered learning is emphasized, but there are few studies on VARK learning styles in Korean medical school. The purposes of this study were to assess the student' SMPs and compare those with gender, status, and academic achievement. The subjects of study were 394 students at C Medical School and Graduate School of Medicine. For the study style test, 16 questions were used in Korean version of VARK test paper© 7.0 developed by Fleming provided on the VARK website. Academic achievement was converted into a standardized score(t score). Frequency analysis, cross analysis, and variance analysis(t-test, ANOVA) were conducted to identify learning style disposition and differences between groups. The uni-modal type was 87(22.1%) and the multimodal was 307(77.9%). Regardless of gender, quasi-modal VARK was the most preferred. There was no significant difference in learning styles by gender. The first grade in medicine was the lowest in uni-modal type(8.8%) and the highest in quasi-modal VARK type(47.8%), while the fourth grade was the highest in uni-modal type(30.7%) and the lowest in quasi-modal VARK type(19.8%) and tri-modal type(19.8%). There was no difference in academic achievement by all learning types(F=1.09, p=0.37). The knowledge about students' learning styles is helpful for instructors to apply more learner-centered teaching strategies in medical education.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.239-245
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• 1994

Fermentation characteristics and microbial changes during storage of brined Chinese cabbage were investigated. Ten Chinese cabbage cultivars harvested in fall were brined and stored at $0^{\circ}C$ and $10^{\circ}C$. The decrease in pH and increase in total acidity during storage were different in their tendency among the varieties. Microbial growth including lactic acid bacteria was more active at $10^{\circ}C$ and most active in `Noranmat'. The reduction of their reducing sugar contents during storage resulted in slow fermentation of kimchi prepared with those cabbage stored. From the results of sensory evaluation on kimchi prepared with each brined Chinese cabbage cultivar in storage, `Keunyureum' among the cultivats stored at $0^{\circ}C$ received the highest points on preference. But, at $10^{\circ}C$, `Sinkiwon' received the highest points and 'Noktab' received the lowest points.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.8-15
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• 2009

This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.122-130
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.173-179
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• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.189-197
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• 2014

Onion juices were prepared by various heat treatments (at $105-120^{\circ}C$ for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of $105-120^{\circ}C$. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.