• Korean Management Science Review
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• v.14 no.1
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• pp.107-129
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• 1997

Demand for new information services is ever increasing as information technology advances in an unprecedented pace. Capabilities of information technology to overcome the time and space limitations enables efficient storage and processing of a large volume of data shared by many users in geographically dispersed areas. As the users ask for more useful information services, it is necessary to develop information services tp meet the needs of users. Enhancing information services is also necessary to cope actively with the pressures to open the information service is also necessary to cope actively with the pressures to open the information and telecommunications market as the level of Korean information services industry is still in its infancy. Value Added Network(VAN) services have a tremendous growth potential and its economic and social impact would be great as the information society matures. This study suggests a direction for the development of value added and new-media services based on the survey of individual and business users of information services.

• Journal of the Korean Operations Research and Management Science Society
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• v.14 no.1
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• pp.107-107
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• 1989

Demand for new information services is ever increasing as information technology advances in an unprecedented pace. Capabilities of information technology to overcome the time and space limitations enables efficient storage and processing of a large volume of data shared by many users in geographically dispersed areas. As the users ask for more useful information services, it is necessary to develop information services tp meet the needs of users. Enhancing information services is also necessary to cope actively with the pressures to open the information service is also necessary to cope actively with the pressures to open the information and telecommunications market as the level of Korean information services industry is still in its infancy. Value Added Network(VAN) services have a tremendous growth potential and its economic and social impact would be great as the information society matures. This study suggests a direction for the development of value added and new-media services based on the survey of individual and business users of information services.

• Journal of the Korean Operations Research and Management Science Society
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• v.32 no.3
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• pp.81-96
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• 2007

This paper analyses the Korean information and communication technology supply side across the economy using 1995, 2000 and 2003 input-output tables. Input-output analysis considers inter-industry relations in an economy, depicting how the output of one industry goes to another industry where it serves as an input, and thereby makes one industry dependent on another both as customer of output and as supplier of Inputs. It can be evaluated that the recent growth of Korean ICT sector has come from the development of communication service and equipment industry and software industry. Although the high performance and positive revealed comparative advantages in ICT manufacturing sector, the value added and employment in that sector are not satisfactory. It may reflect in part high portion of imported intermediate goods in ICT manufacturing. However, it is fortunate that ICT services, which accounted for relatively high value added, induce the development of ICT manufacturing and follow strong export performance. Moreover, it is expected that the software sector with high value added and employment will be a major driver of ICT growth.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.60-68
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• 2010

This study was conducted to evaluate the effects of lotus leaf powder on the qualitative characteristics of Jeung-Pyun (traditional Korean fermented rice cake). To achieve the highest volume and specific volume, 4% lotus leaf powder was required. However the moisture content dropped as the lotus leaf powder was added to the mixture. In addition, pH of Jeung-Pyun decreased the longer it was allowed to ferment, but the pH increased after steaming. We also evalusted the transparency of Jeung-Pyun as lotus leaf powder was added. As the lotus leaf powder was added, the L-value decreased and the a-value and b-value increased. Additionally, the hardness, chewiness and brittleness of Jeung-Pyun increased as more lotus leaf powder was added (p<0.05), but the springiness and cohesiveness did not change. The Jeung-Pyun also became darker and the cells became less uniform as the level of lotus powder increased. A control group of Jeung-Pyun without lotus leaf powder produced the strongest takju flavor, while the sourness decreased as more lotus leaf powder was added. The addition of 2% and 4% lotus leaf powder resulted in the chewiest and most flexible Jeung-Pyun. The results of this evaluation showed that Jeung-Pyun with 4% lotus leaf powder had the best appearance, flavor, texture, and taste, and was generally the most preferred Jeung-Pyun. Finally, SEM evaluation of the Jeung-Pyun, revealed that, higher levels of lotus leaf powder resulted in larger and less consistent pores and bubbles.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.148-158
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• 2017

This study was conducted to investigate the effects of adding gochujang addition to cookie dough on the quality characteristics of cookies. Cookies were prepared by replacing 0% 5%, 10%, 15% and 20% flour with gochujang. The gochujang pH, total soluble solid and salinity were $4.84{\pm}0.02$, $63.33{\pm}4.19%$ and $7.63{\pm}009%$, respectively. The moisture content in gochujang was $40.10{\pm}0.10%$, and the color values of gochujang was were as L-value $24.46{\pm}0.06$, a-value $10.18{\pm}0.13$, and b-value $7.44{\pm}0.10$. The pH values of cookies decreased according to the addition of gochujang. The values of density and loss rate in cookies were not-significantly different among the samples. Spread factor and moisture content of cookies increased with amounts of added gochujang. The salinity and total soluble solid content of cookies with gochujang were significantly higher than those of the control. L-value was significantly reduced, and a-value and b-value increased by adding gochujang. Total phenolic content and DPPH free radical scavenging activities were increased according to the amount of gochujang. For sensory evaluation, gochujang added cookies were more preferred in terms of color, softness and overall preference. Overall, these results indicate that adding 10% gochujang is desirable for making gochujang cookies.

• Journal of Korea Technology Innovation Society
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• v.1 no.2
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• pp.231-244
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• 1998

The purpose of this analysis is to clarify the direction and nature of the future leading industries in Korea. Existing studies were analyzed in depth and their implications are as follows. Existing studies have not given a careful consideration for the structural adjustment of Korean economy and the atmosphere for the growth of prospective leading industries. In relation to the structural adjustment, the accomplishment of high value-added in existing industries and the promotion for high-tech industries as well as service industries should be the future direction of the future leading industries. In order to create atmosphere for the growth, it is crucial to achieve a social consensus about the nature of the prospective leading industries and is necessary to continue a concrete research on the related industries.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.233-239
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• 2013

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Korea Journal of Hospital Management
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• v.21 no.1
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• pp.32-42
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• 2016

This study is conducted to estimate economic ripple effects of subsidiary services of hospitals. Using the Input/Output Analysis, this study analyzes production inducement effect, added value inducement effect, and labor inducement effect. Also, it assesses potential economic effects of the subsidiary services of which the scope is expanded as the government's proposed in 2014. Data regarding hospital subsidiary services and economic effects are obtained from the hospitals' financial statements on the National Tax Services and the Bank of Korea. The major results of this study are summarized as follows; subsidiary service profits of hospitals are 466 billion won and rent profits of hospitals are 152 billion won. Of these, the rate of subsidiary service profits in tertiary hospitals is about 66% of total subsidiary service profits. Producement inducement effect of subsidiary services of hospitals is higher than that of total industry, service industry and medical service industry. Added value inducement effect of subsidiary services of hospitals is higher than that of total industry, manufacturing industry, service industry and medical service industry. Job position inducement effect of subsidiary service in hospitals is higher than that of total industry, service industry and medical service industry. Also, employment inducement effect of subsidiary service in hospitals is higher than that of total industry and medical service industry. The results may suggest that subsidiary services revenue in medical institutions contribute to improving operating profits. Facing with intense market competition and pressures to control health care costs, hospitals may need to determine whether subsidiary services help boost their profitability and improve customer satisfaction.