• Food Science and Preservation
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• v.13 no.6
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• pp.783-788
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• 2006

Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.54-64
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• 2012

The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

• Journal of Korea Trade
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• v.25 no.6
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• pp.126-142
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• 2021

Purpose - This study discusses the effects of human capital in the formation of GVC linkages. We also investigate GVC intensity between Korea and ASEAN. Design/methodology - To solve the doubling-counting problem in evaluating comparative advantage, RCA has been re-computed using domestic value-added (henceforth RCA_VA) at the country-sector level instead of value of trade. The impact of human capital on GVC intensity was empirically analyzed by establishing a panel data set with four industries (ISIC Rev. 4) in eight ASEAN countries from 2005 to 2015 from OECD-TiVA and WDI. Findings - The empirical results show that human capital has a negative effect on GVC intensity in the agriculture and manufacture industries, while it has a positive effect in the service and information industries. The results do not mean that low human capital is a barrier and inefficient to GVC linkages. Low Value-added activities may be more profitable to some emerging countries. These findings suggest that it is important to accurately identify the competitive elements to increase gains from trade under the GVC. Also, it shows that comparative advantages can be misled by an RCA index evaluated in trade volume under the GVC. Originality/value - This study highlights the importance of human capital as a factor for the efficient formation of Global Value Chain (GVC). This study has different from the literature in analyzing the role of human capital in formation of linkage of the GVC. And we clarify the changing patterns of trade by removing the double-counting problem under the GVC.

• Journal of the Korea Society of Computer and Information
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• v.24 no.9
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• pp.59-67
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• 2019

The service composition based on Service-Oriented Architecture(SOA) can make us view various machines or its functionalities in the Web or Internet-of-Things environment as 'service', and efficiently create new value-added services that users want by compositing different services if there is no service to satisfy the client. The service composition problem with respect to behavioral descriptions deals with the automatic synthesis of a coordinator service that controls a set of services to reach a goal state. Despite its importance, however, solving the service composition problem with only partial observations remains to be doubly exponential in the number of variables in service descriptions, rendering any attempts to compute an exact solution for modest size impractical. Toward this challenge, in this paper, we propose novel approximation-based approaches using abstraction methods. We empirically validate that our proposals can solve realistic problems efficiently.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.27-37
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• 2014

This study was conducted to investigate the physicochemical and sensory characteristics of yanggaeng prepared with Curcuma longa L. powder(CP; 0, 0.5, 1, 1.5, 2%). Increasing the amount of CP in the yanggaeng tended to increase the moisture content and pH value, while it decreased the $^{\circ}brix$ value. Increasing the amount of CP in the yanggaeng also tended to decrease the lightness(L) in the hunter color values, increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of CP decreased the hardness, adhesiveness, springiness, gumminess and brittleness. In sensory evaluation, yanggaeng added with 1% CP had excellent scores in sensory preference. Based on the results, 1% should be recommended as the optimum level of CP to be added for the preparation of yanggaeng.

• International Commerce and Information Review
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• v.8 no.3
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• pp.323-341
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• 2006

The world industry structure is characterized as service economics concerned with key words of global, information and culture. Developed countries have expanded a value-added of service economics along with rapid growth of service economics. In this change of economic environment in the world, China have converted their strategy of an economic management into coping with the industrial structure of service in the 11th 5-year plan. The purpose of the paper, therefore, is to find out the new commerce strategy of China, and searching for the counter plan of Korea. Chapter 2 begins with the change of economic strategy in China and their cultural factors using service industry. Chapter3 deals with, from the basis of chapter 2, China's service export strategy to abroad and our counter plan that is able to export and expand Korean service and culture industry into China.

• Journal of Korea Society of Digital Industry and Information Management
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• v.6 no.2
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• pp.81-89
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• 2010

The major worldwide communication network operators have designed and are building up the NGN with various network capabilities, which conventional Internet do not have. The open network service model makes these network capabilities available to the third party of the value added service providers through the standardized API providing users with more intelligent and enhanced services. This paper proposes the open network service model as NaaS (Network as a Service) and examines service models of several levels. It is believed that these efforts presented in this paper will make the network operators expand their service ranges through the opening of invested network resources producing more various communication services for users.

• The KIPS Transactions:PartD
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• v.8D no.6
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• pp.681-690
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• 2001

In this paper, we propose a steering concept that considers overall aspects in the CBSD (Component-Based Software Development) environments. While many researches which are concentrated on using components, market promotion and component development itself seem to be insufficient. To overcome this problem, we introduce a brokerage concept called“Value-Added Brokerage Concept”that provides the following three services：1) domain architecture-based component promotion, 2) intelligent component search, and 3) white-box service. Domain architecture-based component promotion facilitates balancing component production and promoting architecture-level large scale reuse. Intelligent component search enables to overcome the long time search and selection problem. Finally, white-box service is for solving maintenance problems, which is one of the most critical problem in the CBSD environments. Especially, we expect this proposed concept would be well adapted to our national environments.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.