• Korean Journal of Microbiology
• /
• v.42 no.4
• /
• pp.265-270
• /
• 2006

This study was performed in order to measure the level of food-borne pathogenic bacteria and antibiotic resistance pattern of found ready to eat meals such as Him-bap, Cho-bap, Hamburger, Sandwich and packed lunch boxes. A total of 497 samples were collected from supermarket and department of Seoul, Kyung-ki, Inctleon, Kang-won, Chung-Cheong from November, 2005 to March, 2006. The contaminated microorganisms were in most cases tract relative strain like E. coli and S. aureus. Result have shown E. coli was detected 4 strains and S. aureus was detected 22 strains. 26 strains were also tested the antibiotic resistance pattern. 26 strains were shown to be relatively susceptible to synercid, vancomycin, teicoplanin, ciprofloxacin, gentamycin, lincomycn, cefotaxime, meropenem, cephalosporin, amoxicillin-clavulanic acid by the MIC dilution method, but E. coli 1 strain was resistant to amoxicillin-clavulanic acid.

• Journal of Convergence for Information Technology
• /
• v.10 no.4
• /
• pp.35-45
• /
• 2020

To diversify the agro-food exports of Korea, this study selected Russia, which is located closet to CIS countries, as a sampling area and sought ways to promote the export of Korean hang over drinks to Russia. This study analyzed the contributing factors to the export, such as Russian consumers' purchasing intentions, as well as the willingness to pay of korean hang over drinks in Russia, using the paper review and on-off line survey data correction method. Major results are as follows. First, Russian consumers' intention of purchasing Korean hang over drinks is higher than Europe and the other products. Therefore, it is necessary to understand the demographic characteristics of Russian consumers and then actively use niche marketing strategies. Second, the purchase intention of Russian consumers towards increased when buying behavior occurred in supermarket, hypermarket- and convenience stores. Third, it seems prefer to pricing of Korean hang over drinks in Russian export market similar to the domestic price level.

• Journal of Agricultural Extension & Community Development
• /
• v.21 no.1
• /
• pp.83-115
• /
• 2014

The current study aimed to explore the levels of consumers' perception for the PB apples which mainly sold in the large retailers, and then suggest the efficient marketing strategies for activating sales of the PB apples among the farm produce. The findings of the study revealed that the levels of the consumers' perception of value for the PB apples were influential on the brand credibility. In addition, the levels of the quality, perception of value, and brand credibility significantly affected the purchase intention. The image of the brand, however, did not show the effects on the brand credibility and purchase intention. Based on the study, in order to activate the brand for the local farm produce, the analysis results could suggest the four alternatives. Firstly, it is needed for the NB apples to be standardized and improved in terms of the qualities. Secondly, the more efficient ways to facilitate the purchases for the NB apples should be reconsidered in the emotional package. Thirdly, the levels of customers' perceptions for NB apples need to increase by providing them with convenient ways of purchases. Lastly, connecting consumers' groups with producers' groups could eventually enhance the brand credibility.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.334-345
• /
• 2016

This study conducted surveys on perception and utilization of Korean soybean paste targeting 493 women from their 20s to 60s residing in Daegu. Most subjects married (75.3%), were part of a nuclear family (84.8%), had more than a high school diploma (95.8%), had a career (47.9%), lived in an apartment (68.4%), had a total household income of 5 million won or more (38.1%), and had monthly food expenses more than 0.5 million won and less than 1 million won (42.2%). Regarding perception, 'rich nutrition' was the most commonly held perception in subjects in their 60s (4.4), followed by 'good taste' in subjects in their 40s (4.3). Regarding reasons for consumption 'healthy' was highest in subjects in their 60s (47.3%) and 40s (45.6%) and 'delicious' in subjects in their 20s (56.1%). Regarding how to make it, subjects in their 60s responded 'know for sure' (57.1%), while only 2% of 20s responded the same. Subjects in their 50s and 60s had a higher ratio of answering 'know' while 20s and 30s 'don't know', For preparation methods, subjects in their 20s (53.1%) and 30s (41.4%) answered 'buy at the market', subjects in their 40s (68.9%) 'get from family or relatives' and subjects in their 60s (47.3%) 'make by one's own'. For preservation method, subjects in their 20s and 30s answered 'preserve in refrigerator', the 60s tend to answer 'preserve in jangdokdae'. Buying at the market was most common in subjects in their 20s (36.1%) and 30s (28.5%) and the reason was 'convenient' (39.6%). The place of purchase was 'in large supermarket or department store' (78.5%). For the future consumption pattern, 'increase in consumption of commercialized product (44.0%)', subjects in their 60s answered 'keep making at home' while subjects in their 30s and 40s answered 'keep making at home or buying product half and half'. According to the above study results, women living in Daegu region were aware of excellence of traditional soybean paste. However, due to changes in residential circumstance and lack of knowledge about the recipe, they did not make. They receive soybean paste t from family, relatives or bought in the market, which indicates the continuous decrease in home-made soybean paste. Therefore, due to the expanding social participation of women, the product market is expected to increase. I think it is important to develop traditional commercial soybean paste in the traditional way to improve the traditional flavors.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.1-7
• /
• 2009

Watermelons (Citrulus vulgaris Schrad) are usually sorted manually by weight, appearance, and acoustic impulse, so grading of maturity and internal quality is subject to inaccuracies. It was necessary to develop a nondestructive evaluation technique of internal watermelon quality to reduce human error. Thus, acoustic characteristics related to internal quality factors were analyzed. Among these factors, three (ripeness, presence of an internal cavity, and blood-colored flesh) were selected for evaluation. The number of peaks and the sum of peak amplitudes for watermelons with blood-colored flesh were lower than for normal fruits. The portable evaluation system has an impact mechanism, a microphone sensor, a signal processing board, an LCD panel, and a battery. A performance test was conducted in the field. The internal quality evaluation model showed 87% prediction accuracy. Validation was conducted on 72 samples. The accuracy of quality evaluation was 83%. The quality of samples was evaluated by an inspector using conventional methods (hitting the watermelon and listening to the sounds), and then compared with prototype results. The quality evaluation accuracy of the prototype was better than that of the inspector. This nondestructive quality evaluation system could be useful in the field, warehouse, and supermarket

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.800-807
• /
• 2013

This study investigated the quality characteristics and microbial hazards of commercial garlic available in supermarkets, traditional markets, and online shopping malls. Total bacterial counts were 2.55 log CFU/g in whole garlic and 5.20~7.40 log CFU/g in processed garlic, possibly due to contamination during processing. The total bacterial count from garlic purchased in supermarkets was below 5 log CFU/g, while garlic purchased in traditional markets and online shopping malls had counts of 3.87~6.34 and 3.73~6.11 log CFU/g, respectively. Thus garlic purchased at supermarkets appears to be more hygienic than garlic from traditional markets or online shopping malls. Some garlic purchased from supermarkets also had a lower pH (4.96~5.17) compared to fresh chopped garlic (7.4~7.5), likely due to the addition of citric acid and ascorbic acid, to reduce microbes and prevent browning. The moisture content of chopped garlic was 61.92~89.32%, with moisture content in imported garlic from China above 75%. The L, a, and b color values were 52.63~64.47, -3.74~8.75, and 10.67~17.88, respectively. The a and b values of supermarket garlic (-3.74~-3.20 and 10.67~13.90) were lower due to the addition of citric acid.

• The Journal of the Korea Contents Association
• /
• v.9 no.6
• /
• pp.256-265
• /
• 2009

Laser output becomes output adjustment from 20 w to 100 w consecutively and time of exposure is available adjustment through water plant in 0.01 seconds. Pulse action can intercept laser beam periodically and supermarket pulse 0.1 $\sim$ between 1ms discharge consist and momentary laser output is increased to 5 $\sim$ 10. Specially, that must remove malignancy cell in womb nine escarps in the case of uterine cancer first of all stability of tube output about pulse by weight very, stable soft switching action area is defined without high frequency transformer leakage inductance ($L_1$) increase and additional series inductor insertion to converter the first main circuit securing zero voltage and marks of switching action in this research specially, because circulation current path of inductor ($L_f$) current is intercepted, converter the first main circuit switching component and spiritual enlightenment damage of high frequency transformer take decreasing greatly and high frequency the second stoppage department ($D_5,\;D_6$) becomes soft switching, and also, switching damage absorption quantity characteristic that can come to life again as subordinate have, and to become tube stabilization design and result that manufacture and experiment, brought result that improve of 10% than existing equipment, and if supplement as systematic late, it becomes thought to get into superior result.

• Journal of Distribution Science
• /
• v.17 no.1
• /
• pp.95-103
• /
• 2019

Purpose - Recently, many theoretical researches suggested that arts-based marketing strategies provide many benefits for marketers to differentiate their brand or product from others. However, there has been little research focusing on consumers' response types from artwork (artifact-emotion appraisal; A-emotion vs. represented world-emotion appraisal; R-emotion). In order to deepen our understanding of arts-based marketing strategies, we addressed a research question related to how artwork-provoked consumers' emotional response can impact the perceived evaluation of art infused products. Research design, data, and methodology - To answer the research question, we conducted a pretest and one experimental study. The experimental study was 2(art-provoked response type: A-emotion vs. R-emotion) by 2(emotional valence: positive vs. negative) by 2(produce type: hedonic vs. utilitarian) mixed design. The art-provoked response type and emotional valence were between-subject design and product type was within subject design. For the experimental study, 108 undergraduate students and graduate students were randomly assigned to one of 4 conditions (A-emotion-positive, A-emotion-negative, R-emotion-positive, R-emotion-negative). Participants reported their evaluation of art-infused product and other items for a manipulation check. Results - The major results from the experimental study are as follow. First, participant's art-provoked response type influenced evaluation of art infused products differently. More specifically, the effect of emotional valence of artwork on product evaluation was not significant in A-emotion. However, in R-emotion, relative to the product with artwork provoked negative emotional valence, the product with artwork provoked positive emotional valence elicited significantly higher product evaluation. Second, product type also affected the art infusion effect significantly. Particularly, the differential effect of participant's art-provoked response type on product evaluation revealed when it is for a utilitarian product, but not for a hedonic product. Conclusions - Theoretically, the findings of this study expand academic research on art infusion. And the findings also can be extrapolated to generate lots of implication for marketers. In sum, when they plan art marketing strategies to build the favorable relationship with their customers, they need to consider customers' response type of an infused art and product type.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.1
• /
• pp.152-159
• /
• 2015

The purpose of this study was to analyze how consumers make links between convenience meat products and self-relevant consequences and value. Surveys on convenience meat product consumption patterns and hard laddering based on means-end chain theory were conducted from April 21 to April 25, 2014 and targeted 200 consumers in the US. The most preferred cooking method of convenience meat product was roast (25.9%) and the most common information medium was suggestions by friends and parents (37.1%). The main as well as desired places of purchasing were both the supermarket (33.6% and 27.3%, respectively). The most preferred promotion method was free sample events (38.5%). From analyzing means-end chains of convenience meat products, the most dominant value chain was 'taste (A)'-'good taste (C)'-'feel good (V)'. These results show that consumption of convenience meat products will increase when consumer expectations of taste and satisfaction are met. Further, results of the value measurement provide information on consumer satisfaction and needs and can be applied to set marketing strategies for Korean style convenience meat products.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.4
• /
• pp.267-274
• /
• 1998

The consumption patterns of the minimally processed fruits and vegetables were surveyed in this present study. Eighty four women who were resident in either Seoul and Kyongki-do in Korea were participants in this study as respondents to our various questionnaire. The result are summarized as follows; The respondents had a preference for a supermarket (46.4%) as the place of purchase (or fruits and vegetables and the frequency of purchase was two or three times per week. The residents of apartment preferred department stores and supermarkets to stalls in the immediate residential area (p<.05). Fifty percents of the unmarried women respondents indicated that they only purchased once a week. Approximately 70% of the respondents rated quality considerations over the price and quantity when they choose their fruits and vegetables. This behavioral tendency was stronger for the residents of the apartment and amongst the more highly educated women. The type of fruits and vegetables purchased were mainly unprocessed. However, minimally processed products appeared to be popular especially among unmarried or married who did not have children, were highly educated and aged between 20 and 30. These observations are supported by data in which 82% of respondents whose ages were ranged between 20 and 30, with high educational backgrounds and who had experienced in the purchase of minimally processed fruits and vegetables. The motivation for purchasing minimally processed fruits and vegetables generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing minimally processed fruits and vegetables were the comparatively high price, a perception of unsanitary handling and pack size that were considered too small. Ninety-three percent of the respondents exhibited a positive response to the need for minimally processed fruits and vegetables. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the minimally processed fruits and vegetables was approximately $110{\sim}120%$ of that for the unprocessed products.