• Food Science and Preservation
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• v.16 no.2
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• pp.160-165
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• 2009

Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at $4^{\circ}C$. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1281-1287
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• 2012

In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p<0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p<0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p<0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.690-697
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• 2014

This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.

• Journal of Korean Clinical Health Science
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• v.2 no.1
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• pp.59-71
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• 2014

Purpose. Medical tourism is recently becoming a new industry with great growth potential. The South Korean government is shifting medical tourism from simple cultural tourism to a high value-added industry with a new paradigm. Methods. The government has been providing positive support and marketing policies since the introduction of the article concerning foreign patient attraction to the medical law in 2009, and various types of medical institutions around the country has participated actively in medical tourism by themselves or in cooperation of government bodies and made increasingly greater performance. Results. This study obtained the following results. The medical institutions in Korea have been making efforts to see more development and profitability in diverse ways, including medical tourism for foreign patients and the advance of the Korean medical institutions into foreign markets. However, many local governing bodies and medical institutions participating in medical tourism around the country have primarily focused on examination and treatment on the basis of foreign patients' visit to South Korea and rarely built a medical network with other countries directly for medical tourism. This study presents a case of building a local medical network and a network for international medical tourism successfully on the basis of the local medical association, CMP, which has been formed naturally in Busan. The success factors for CMP included 1) enthusiasm of the official in charge; 2) the medical level, the service level, and open-mindedness of participant medical institutions; 3) cost efficiency due to executive office management with no costs, no conflicts, and constant partnership; 4) security of non-competitive expertise for participants; 5) local factors of CMP; 6) participation of good agencies; 7) reinforcement of participation networks; and 8) post facto management and local doctor management. Conclusions. Its positive effects included patient introduction and greater profitability on an internal basis as well as construction of the collaboration system with the institutions related to medical tourism and confidence. However, there are some limitations: it is still difficult to predict performance due to the short period of their activities, and it is necessary to continue to observe their constant activities since a single medical association was involved.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.100-110
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• 2000

Studies were conducted to know effects of the bulking agents (saw dusts, mushroom waste, wheat bran coconut meal, rice hulls) adding o moisture control, fermentation methods (aerobic and anaerobic) and periods (1 to 20 days) of food waste fermentation for animal feeds on chemical compositions and in vitro DDM (digestibility of dry matter). Experiment designs were focussed basically to obtain extension service data. The NDF (neutral detergent fiber) composition in the oak and pine saw dust were 93.5% and 95.4% (DM basis) in respectively. Thus, the fermented food waste feeds using saw dust (50%) increased NDF(12%), and decreased in vitro DDM(48%) compared to those of raw materials before aerobic fermentation. The oak saw dust showed higher DDM compared to pine. Mushroom wastes which is a residues of mushroom culture mixed originally willow saw dust (80%) and wheat bran (20%) showed quite higher feed value compared to both saw dusts. It was found that an in vitro DDM and NDF composition in fermented feeds appeared highly dependent or the NDF composition in bulking agents. With an increase wheat bran ratio substitute mushroom waste showed linearly decreased NDF, and increased in vitro DDM in the fermented food waste feeds. The fermented feeds added bottling agents composed higher NDF resulted in higher NDF and lower in vitro DDM with prolonged fermentation time. The feeds from anaerobic fermentation appeared lower NDF and higher in vitro DDM compared to those of aerobic fermentation.

• Journal of Distribution Science
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• v.14 no.6
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• pp.107-118
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• 2016

Purpose - Over 90% of Domestic logistics industry is small enterprise and they are experiencing growth stagnation due to price-based competition structure rather than constructing logistics service of high added value. In order to get over this situation and pursue the development of logistics industry, strengthening its competitiveness, through inter-enterprise cooperative network build-up, would be a key alternative. Therefore, in this study, an index for measuring inter-enterprise cooperation level of Joint logistics business will be developed as a typical collaborative business model in logistics industry. Moreover, a strengthening competitiveness method suggests a developmental step and a key management index to mature in logistics industry. Research Design, Data, Methodology - This study is an index development research for measuring inter-enterprise cooperation level of logistics industry. Such a level was measured by performing a survey by targeting enterprises that participated in Joint logistics business. The targeting enterprises are typical cooperative models in logistics industry. Measurement items were developed which were based on the presented items in existing research. Question items were composed of selection type questions as answering Yes/No. They measures implementation status of corporate activity and detailed activity items measuring qualitative level. Total samples were based on 116 enterprise samples including 90 logistics enterprises and 26 shippers. In addition, by evaluating the importance for Joint logistics business recognition with personnel working level, the weight of measuring variable was extracted. This study has built an assessment tools (LPCI) on Joint logistics business cooperation level in a situation where there are no previous studies on joint logistics business, this study is meaningful for other studies. Results - As a result of analyzing LPCI presented in this study, the score of logistics enterprise was represented as 59.9 points based on full score of 100 points and that of shippers as 47.2 points and cooperation level among enterprises participated in Joint logistics business was revealed to be very low. In particular, as a result of measuring the importance between logistics enterprise and shippers, the difference by each measurement standard was represented among those enterprises. This difference is considered to be a key factor that cooperative operational conformity between logistics enterprises and shippers is represented to be low. Conclusions - As most joint logistics business, being promoted at present, is sharing facility and information with joint logistics business, it is hard to find such a joint logistics business in reality based on cooperative business model in main cooperation agents. Therefore, competitiveness of logistics industry could be strengthened by promoting joint logistics business based on their mutual cooperation among enterprises. In other words, it is to secure sustainable competitiveness of joint logistics business together with creation of new market by inter-enterprise cooperation based on integration of basic logistics business.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1162-1168
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• 2003

Development of chocolate products to improve the quality and functional properties with Bifidobacterium-fermented isoflavone powder (BFIP) was attempted. Effects of BFIP on sensory value, isoflavone contents, and microbiological characteristics of chocolate products during storage at room temperature $(24{\pm}0.5^{\circ})$ for 90 day were studied. Five different BFIP concentrations of 0, 1, 2, 3, and 4% (w/w) were added and blended into the chocolate products. Results of sensory evaluation showed that the scores for softness and bitter taste decreased as the BFIP contents increased. In sweet and sour taste, the highest score was shown at 1% BFIP treatment. In overall acceptability, 1% treatment was the most favored, followed by 2% treatment. Contents of isoflavone in chocolate products were stably maintained during 90 storage days. The viable cell numbers of Bifidobacterium remained relatively stable until 70 day, followed by a slow decrease thereafter in all treatments.

• Journal of Internet Computing and Services
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• v.14 no.5
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• pp.119-128
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• 2013

As ICT technology becomes advanced, the importance of future internet is emphasized and in part of that, M2M (Machine-to Machine communications) is magnified in terms of importance and usage in public and private sector. M2M is emerging as a next generation strategic industry but there is no existing analyzed data or market classification, so it disrupts establishing policies on the M2M industry. As the technology is progressing, the evolution from M2M to IoT (Internet of Things) has started and many countries actively try to find technological trend through market analysis in order to develop new growth engine. Therefore, in order to strengthen competitiveness, we should secure differentiated capabilities in industry and service. This article examines Korea's domestic market and international market trends in IoT and analyses the economic impact of the IoT industry using quantitative methodology and evaluates relations between the IoT industry and other relevant industries. As a result, the effect of IoT industry on production inducement is KRW474.6 billion; the effect on value-added inducement is KRW314.7 billion; and it is measured that 3,628 jobs will be created by the IoT industry.

• Food Science and Preservation
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• v.20 no.4
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• pp.539-545
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• 2013

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and $50^{\circ}C$ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at $50^{\circ}C$ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

• Journal of Korea Port Economic Association
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• v.29 no.3
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• pp.39-72
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• 2013

As a regional development gap between Southwest and Southeast of Jeonnam Province are becoming more serious, it is highly time to come up with measures for the balanced development of the two areas. This paper suggests construction of the Airport and Port Supporting Complex in apparent efforts to reduce the gap between the two areas and facilitate the Southwest economy. The Supporting Complex aims to constitute a triangle industrial cluster which is classified into the following three categories; 1. Traditional competitive industries 2. New growth engine industries 3. Attraction of companies u-turning from abroad such as China etc. To provide one-stop service through set-up of R&D Business Center is the heart of this triangle core. This paper had LQ and Shift&Share Analysis in an attempt to search for competitive industries among the traditional industries in Mokpo-si(city) and Muan-gun(county) of Jeonnam Province. As a result of the analysis, metal manufacturing industry and metal-working process products industry have been found competitive in the two areas. Among the new growth engine industries, this paper suggests precision instruments industry and advanced parts industry for utmost strengths of airport and port while u-turning industries from abroad include higher value-added textile industry and fashion industry. It is expected that all of above-mentioned industries for the triangle industrial cluster will contribute to laying the groundwork to develop regional economy further and create more jobs in the Southwest area of Jeonnam Province.