• Asia-Pacific Journal of Business
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• v.11 no.4
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• pp.121-134
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• 2020

Purpose - The purpose of this study is to investigate consumer's satisfaction with the attractiveness, reliability, and professionalism that are characteristics of social influencers, and to investigate the impact of influencer characteristics on consumers' continuous use intention through satisfaction. Design/methodology/approach - A total of 293 questionnaires on independent samples were used for this study. Collected data were analyzed by SPSS 26.0 and AMOS 24.0 program and frequency analysis, reliability analysis, confirmatory factor analysis, correlation analysis and structural equation model analysis were performed. Findings - The findings demonstrated the followings: First, the attractiveness, reliability and professionalism of influencer had a positive effect on satisfaction. Second, the attractiveness and reliability of influencer had a positive effect on continuous use intention. However, professionalism did not have a significant impact. Third, user satisfaction with social media (channel of influence) had a positive effect on continuous use intention. Research implications or Originality - In doing so, this study was able to provide an in-depth understanding of the key characteristics of influencers and their roles, and contributed to ongoing research by providing suggestions for future studies.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.413-418
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• 2012

The purpose of this study is to determine the possibility of using Crataegi fructus as a natural food source. To accomplish this purpose, the contents of general and biological activities were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 85.6%, 2.4%, 1.9% and 0.4%, respeectively. Further, the calories of Crataegi fructus was 369.1 kcal. The contents of essential and non-essential amino acids were 852.26 mg and 1,178.29 mg, respeectively. The K was the largest mineral followed by Ca, P, Mg, which means Crataegi fructus is an alkali material. Crataegi fructus extracts slightly(17.6~32.8) inhibited ${\alpha}$-glucosidase activity. However, there is no inhibitory activity against ${\alpha}$-amylase. In terms of proteslytic activity, Crataegi fructus extracts showed a strong activity than pancreatin(used as a positive control). These results indicate that Crataegi fructus can be used as a natural resource for material aiding digestion.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.115-124
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• 2011

This study was conducted to find a useful alternative herbivore system with which to study the effects of ultraviolet exposure on the pathogenicity and survival of Korean isolated entomopathogenic nematodes (Heterorhabditis sp. 202 strain, Heterorhabditis sp. Gyeongsan strain, Steinernema sp. 223 strain, S. carpocapsae Pocheon strain, S. glaseri Dongrae strain and S. longicaudum Nonsan strain). Pathogenicity of entomopathogenic nematodes against silkworm, Bombyx mori, differed depending on the nematode species and strain and instar of silkworm challenged. Steinernematidae were relatively more pathogenic to the 5th instar silkworms, whereas Heterorhabditidae were more pathogenic to the 1st instars. UV-C exposure was harmful to entomopathogenic nematodes. All nematodes were killed within 60 minutes of exposure of UV-C, and after 10 min of exposure they caused only 6.7% corrected mortality of silkworms. Silkworms were not infected when they were fed S. carpocapsae Pocheon strain treated mulberry leaves which were exposed to UV intensity of about $2.3mW/cm^2$ for 4 hours in the field. Pathogenicity of S. carpocapsae was not significantly reduced after 1 hour of exposure to $4.0mW/cm^2$ UV intensity on the mulberry leaves against silkworms.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• Journal of Marine Bioscience and Biotechnology
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• v.13 no.2
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• pp.66-75
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• 2021

In 2014, fishes caught using stow nets in coastal waters off Gochang from May to October were assessed for appearance patterns. The fishes were caught at four research stations (St.) and were found to comprise 37 species, 18 families, and 7 orders. The dominant species were Thryssa kammalensis, Setipinna tenuifilis, and Sardinella zunasi. To gain a measure of their biodiversity, all species were assessed for their number, richness, diversity, evenness, and dominance. The highest and lowest numbers of total fishes caught were recorded in September (4,819 individuals) and October (828 individuals), respectively. The diversity was the highest in October (H' = 2.478) and lowest in June (H' = 0.880). The evenness index was the highest in October (E = 0.780) and lowest in June (E = 0.343). The richness index was the highest in October (R = 3.424) and lowest in May (R = 1.552). Finally, the dominance index was the highest in June (D = 86.2%) and lowest in October (D = 40.3%).

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.372-380
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• 2020

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.219-237
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• 2011

This study aims to investigate the effect of core-self evaluation on work-family facilitation(work to family facilitation, family to work facilitation), job satisfaction and turnover intention among non-regular workers in Korean food service industry. In order to examine the hypothesized relationships, frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis and covariance structure analysis were performed using SPSS(10.0) and AMOS(4.0). The results showed that core-self evaluation had a significantly positive effect on both of work to family facilitation and family to work facilitation. In the case of relationship between work-family facilitation and job satisfaction, only family to work facilitation had a positive effect on job satisfaction while there was no evidence of a significant relationship from work to family facilitation to job satisfaction. Additionally, job satisfaction had a significantly negative effect on turnover intention. The article concluded with managerial implications for managerial and future research directions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.846-851
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• 2009

This study was carried out to investigate the effects of Puerariae Flos extracts on antioxidative potential, free radical generation and the lipid levels in rats. Sprague-Dawley rats were divided into 2 diet groups: AIN-76 diet (control group) and modified AIN-76 diet (cholesterol 0.5%) with 0.5% Puerariae Flos extracts for 4 weeks. Body weight and feed efficiency ratios from both groups were not significantly different. Antioxidative potentials significantly increased in the group fed Puerariae Flos extracts compared to control group (p<0.05). However, there was no difference in free radical generation. The weight of organs, such as heart, kidney, liver, and spleen, in rats were not different in both groups. The ratio HDL cholesterol to total cholesterol in the Puerariae Flos group was significantly higher than in the control group, while the other serum lipid parameters (total cholesterol, HDL cholesterol, triglyceride, and phospholipids) were not different between the two groups. These results imply that supplementation of Puerariae Flos extracts may beneficially contribute to improve antioxidant potential and to decrease the lipid levels in the blood.