• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.213-219
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• 2018

The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chito-oligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chito-oligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chito-oligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chito-oligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.267-278
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• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.1
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• pp.39-47
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• 2016

Younger starters to be ready on the entrepreneurial performance and raising and producing potential creative person who demonstrates entrepreneurial spirit are not only important factor for added value creation along with national growth but also economic development to join the ranks of advanced countries. Thereby, a lots of interests and supports are focused in entrepreneurship and the startup activities. However, to create business achievement, we should nurture successful entrepreneurship based on using infrastructure in entrepreneurial ecosystem induced by aggressive investments and supports of the policy. Therefore, this study is empirical test of 203 young CEO of techniques which possibly create added value and national development, inventive type in knowledge service and opportunity type. Research finding is that entrepreneurship and entrepreneurial preparation have meaningful effects on the performance and the ready state. Entrepreneurship has no direct effects on entrepreneurial infra system. Entrepreneurial preparation has meaningful effects on entrepreneurial infra system. We induced that it is hard to earn business achievement by only using entrepreneurial infra system in that entrepreneurial infra system has no effect on business achievement. Lastly, entrepreneurship infra system has no relationship as mediating effects with effects of entrepreneurship on business achievement in mediating effect test. While young CEOs with entrepreneurship create business achievement without using entrepreneurship infra, entrepreneurship infra has relationship as mediating effect with effect of entrepreneurial preparation on business achievement. Namely, we induced the result that using entrepreneurship infra aggressively improve achievement in entrepreneurial preparation. Through this study, we need entrepreneurship education for young CEOs and effort to develop entrepreneur's competence to improve achievement and we concluded that approaching systematically in entrepreneurial preparation and using various entrepreneurship infra aggressively are important factors to improve achievement.

• The Korean Society of Law and Medicine
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• v.17 no.1
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• pp.107-135
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• 2016

Medical tour can be said to be a new high added-value tour industry of 21st century. The development of varied and distinguished medical tour products by each country will further vitalize the medical tour industry. As the interest in such medical tour increases, it is necessary to analyze the demand and interests of tourists accurately and prepare medical tour products to be provided in order to develop and promote medical tour products. The government considers the medical tour industry as an industry with high expected effects in job creation through promotion of experts in global healthcare industry and national economy development through high added-value creation, and has expanded aid policies in medical tour field with improvement of medical tour immigration system, one-stop service system for medical tourists, and medical tour labor force promotion system. Nevertheless, there are disputes between foreign patients and medical tour inviting businesses, along with medical accident disputes between foreign patients and medical staff and disputes with those working in the tourism industry. This article reviews the types of disputes occurring around the inviting businesses related to medical tours and tried to review the resolutions. Through this, it was found that medical tour inviting businesses have the responsibility to connect the mediated benefits and risks and also the responsibility to process the tasks. Thus, in case dispute occurs due to passive actions from establishing agency agreement to active mediation results, it is difficult to escape the liabilities. Also, in a medical tour agency contract, the inviting business must be aware that it bears the responsibility to explain and advise the details on benefits and risks to foreign patients. The "Guide to arbitration system for resolution of medical disputes with foreign patients" by Korea Health Industry Development Institute Act presents a method to resolve disputes according to the [laws on medical accident damage relief and medical dispute arbitration] in case a dispute due to medical accidents occurs to foreign patients when the foreign patients prepare diagnosis agreement, Whether such method is sufficient to protect foreign patients, however, is thought to require discussions from more diverse perspectives. In order to vitalize medical tourism, the development of diverse products is also important, but the countermeasures against related disputes should also be prepared. Such is expected to contribute to a greater advancement based on trust of foreign medical tourists alongside excellent medical technologies.

• Journal of the Korean Society for information Management
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• v.19 no.1
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• pp.23-46
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• 2002

With explosively increasing digital contents, library and Information center should have a new role between knowledge providers and knowledge users as information brokering organization. Electronic transaction system should be required for performing this brokering service since economic value is added to information and knowledge in information society. The developments and changes around library are keeping up with increasing building digital library and digitalizing printed sources. With the rapidly changing circumstances, the Internet is currently witnessing an explosive growth. By serving as a virtual information resource. the Internet can dramatically change the way business is conducted and Information is provided. However because of features o( the Internet like openness and information sharing, it has fundamental vulnerabilities in security issues. For Instance, disclosure of private information and line eavesdropping such as password, banking account, transaction data on network and so on are primary obstruction factors to activation of digital contents delivery on network. For high network security and authentication, this paper looks at smart card technologies and proposes multi-authentication protocol based on smart card on open network, implements and analyzes it.

• International Commerce and Information Review
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• v.17 no.3
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• pp.299-322
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• 2015

Generally Container can be seperated from FCL and LCL. The LCL cargo can be evaluated as a cargo that makes it possible to attract a relatively stable volume and create added value. The aim of this study is to suggest improvement plan for atrracting LCL cargo in Pyeongtaek Port. In order to achieve the object of the study, The research structure is following. 1) analyzing a movement path of the LCL cargo occurring in Pan Yellow-Sea. 2) analyzing the problems to handle LCL cargoes in Pyeongtaek Port. The basic data for analyzing the movement path of LCL Cargoes utilize the data of the Customs Service. and the problems of LCL freight handled suggested from forwarder, carferry liners, and bonded warehouse companies by interview. In this study, We use Fuzzy-AHP as the methodology to analyze the importance of attracting major improvement for LCL shipments in Pyeongtaek Port. As the result, The expansion of inspection equipment and personnel was presented as the most important improvement too solve the clearance problems that is the most serious problems in Pyeongtaek Port. and The realization of incentive payments that local government pay for Profitability of related companies are needed.

• Journal of Broadcast Engineering
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• v.22 no.6
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• pp.785-799
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• 2017

One of the most widely used image media in recent years, omni-directional panorama images are attracting much attention. Since this image is ultra-high value-added, the intellectual property of this image must be protected. In this paper, we propose a blind digital watermarking method for this image. In this paper, we assume that the owner of each original image may be different, insert different watermark data into each original image, and extract the watermark from the projected image, which is a form of service of omni- directional panorama image. Therefore, the main target attack in this paper is the image distortion which occurs in the process of the omni- directional panorama image. In this method, SIFT feature points of non-stitched areas are used, and watermark data is inserted into data around each feature point. We propose two methods of using two-dimensional DWT coefficients and spatial domain data as data for inserting watermark. Both methods insert watermark data by QIM method. Through experiments, these two methods show robustness against the distortion generated in the panorama image generation process, and additionally show sufficient robustness against JPEG compression attack.

• Journal of Cadastre & Land InformatiX
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• v.46 no.2
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• pp.123-135
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• 2016

Recently, geo-based application services such as location-based commerce or personal navigation are recognized as a kind of common tool on smart-phone, and demands with respect to advanced functions of online map editing linked to value-added contents are increasing. However, the disabled people have severe difficulties to equally use those geo-based services, compared to the normal people's uses. Of course, this situation is almost same to other application fields besides geo-based applications. Web accessibility basically means necessary guideline handling web-based contents for equal uses of web services for all people. W3C has developed and distributed a generalized web content accessibility guideline, and Korean web content accessibility guideline version 2.1 referred it. As well, there is a certificate system operated by public agencies. In spite of this situation, geo-based application field is globally on the very early stage for web accessibility. This work first summarized the concept of web accessibility and Korean guideline, and then presented some practical schemes for the further geo-based applications, focused on web visualization of geo-based contents among numerous implementable application services.