• The Transactions of the Korean Institute of Electrical Engineers
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• v.41 no.3
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• pp.237-243
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• 1992

The large value of the snubber capacitor is needed to protect the devices in high voltage converters using series connected power semiconductors. But that results in more losses and longer commutation time. So, new technique of series connection is required, which can minimize the value of snubber capacitor and also promote the reliability of high voltage converters. We study on the switching characteristics of series connected power semiconductors and then propose a novel switching algorithm for series-connection which is able to implement not only the dynamic voltage balancing in spite of the differerce of switching characteristics, but the minimization of the value of snubber capacitor, through the change of the value of snubber capacitor by Miller effect. Finally, we illustrate the validity of this synchronization by computer simulation and experimental results.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Food Science and Industry
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• v.52 no.1
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• pp.60-67
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• 2019

Protein is a major nutrient of food and has long been studied for nutritional and utility value. Among them, rice protein is attracting attention because of its hypoallergenic characteristics and nutritional value. Rice proteins are divided into endosperm protein and bran protein depending on their location. The two proteins differ in their nutritional characteristics and applications. The endosperm protein is an insoluble protein and has an advantage of digestion and absorption. Rice bran protein dissolves well in water. Its amino acid value is high enough to be comparable to that of soy protein, and it has strong antioxidant ability. Rice protein is a healthy vegetable protein because of its health and hypoallergenic properties. It has been widely used in children's or patients' food, and recently for muscle supplement and health food. Rice protein is considered to be a very effective and useful material as it has been discovered so far.

• International Journal of Advanced Culture Technology
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• v.11 no.3
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• pp.338-345
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• 2023

Nowadays, many companies are striving to turn customer value into business value. Customer Relationship Management is a management system that develops effective and efficient marketing strategies by classifying customers in detail based on their information, i.e. databases, and consists of various information technologies. To implement this management system, a customer integration database must be established, and customer characteristics (buying behavior, preferences, etc.) must be analyzed with the databases established and the behavior of each customer must be predicted. This study aims to systematically manage a large amount of customer data generated by companies that apply Customer Relationship Management, in order to develop data design and data governance strategies that should be considered to increase customer value and even company value. We mainly looked at the characteristics of customer relationship management and data governance, and then explored the link between the field of customer relationship management and data governance. In addition, we have developed a data strategy that companies need to perform data governance for customer relationship management.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.406-411
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• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• Journal of Distribution Science
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• v.12 no.12
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• pp.75-82
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• 2014

Purpose - Due to the rapidly changing environment, the needs of information distribution are emphasized more than ever before. As information changes to cater to diversity, professionalism, and detailed segmentation, this information is produced exponentially. Many researchers working in intelligence agencies are feeling the need to establish a comprehensive information management and information distribution system in a systematic and more effective manner. Mobile marketing is based on communication when consumers can access information using GPS systems whatever their location may be when they are on a trip. Until recently, Korean companies have been struggling to perform well in the larger mobile tourism information service (MTIS) for Chinese tourists, which is regarded as a blue ocean area. The principal dimensions of the characteristics of a mobile tourism information service were analyzed, and the influence on perceived value and satisfaction was identified. Moreover, the relationship among the variable satisfaction and using intentions was empirically analyzed. Research design, data, and methodology - This study examined the structural relationship among mobile tourism information features, perceived value, satisfaction, and behavioral intentions. It is based on analyzed data from questionnaires involving advanced research. A questionnaire survey targeting Chinese students using a mobile tourism information service in Korea was conducted. A total of 230 questionnaires were circulated, and 221 questionnaires were used for empirical analysis, excluding invalid data. The data were analyzed with structural equation modeling with SPSS 21.0 statistic package reliability analysis, factor analysis, and regression analysis were implemented, and the effects of the mobile tourism information service features on perceived value, satisfaction, and using intentions were presented. Results - First, mobile tourism information service features have a direct positive effect on the practical value, and do not affect the hedonic value. Second, perceived value has a statistically positive effect on satisfaction. Third, perceived value has a positive effect on behavioral intentions. Fourth, satisfaction has a direct positive effect on behavioral intentions. Conclusion - MTIS (mobile tourism information service) involves personal, social, and technical characteristics. We have analyzed the effects of mobile tourism information service on perceived value, and on satisfaction and using intentions. First, the study shows that the characteristics of mobile tourism information service and perceived value in relation to mobile tourism information service usage are important for marketing in the Chinese market. Moreover, after using a mobile tourism information service, the effect on practical value is more than on hedonic value. We could not analyze the program for tourism information service extensively, and used only questionnaires from Chinese students in Korea. In the future, there should be research on the programs for a tourism information service. We expect to study the MTIS program in greater detail, and to improve the quality and reputation of MTIS through the analysis of its program. We hope that this research will allow an evaluation of the relationship between Korea and China regarding MTIS.

• Asia-Pacific Journal of Business
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• v.13 no.1
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• pp.153-166
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• 2022

Purpose - ESG(Environmental, Social and Governance) rating is an indicator to predict the sustainable development and long-term value creation of enterprises, which is becoming more and more important. This study divided the ESG rating into each sector(E, S and G) to identify which ESG elements are effective in enhancing enterprise value according to the characteristics of the enterprise, which is different from previous studies. Design/methodology/approach - In this study, Bloomberg ESG Disclosure Score was used to empirically analyze the relationship between ESG ratings and corporate value by taking the listed companies of China's Shanghai Composite Index from 2017 to 2020 as the object. Findings - First, the relationship between ESG ratings and enterprise value shows a statistically significant positive correlation, which supports the results of previous studies. Second, the analysis results from the classification of ownership structure of enterprises (state-owned enterprises and non-state-owned enterprises) show that compared with state-owned enterprises, the ESG ratings of non-state-owned enterprises is more closely related to enterprise value. Third, the analysis of various industries (manufacturing and non-manufacturing) shows that compared with manufacturing, ESG scores of non-manufacturing has a more positive effect on enterprise value. Lastly, the analysis by industry type (heavy-contaminated companies, non-contaminated companies) confirmed that ESG scores of non-contaminated companies has a positive effect on corporate value than heavy-contaminated companies. Research implications or Originality - This study classified ESG evaluation grades(E, S and G) for listed companies in China and analyzed in detail how they affect corporate value according to corporate characteristics, drawing implications for what ESG indicators should be focused on to increase corporate value.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.535-544
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• 2011

The purpose of this study was to investigate the quality characteristics and antioxidative effect of cookies prepared with Curcuma longa L. powder (0, 1, 2, 3, 4%) substituted for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Curcuma longa L. powder (CLP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the CLP concentration. In addition, Hunter's color L value significantly decreased with increasing CLP content, whereas the a and b values increased. According to textural measurements, substitution of 1~4% for CLP resulted in increased hardness, cohesiveness, springiness, and brittleness when the samples were compared to the control. The results of sensory evaluation showed that the cookies containing 2% CLP had the highest scores. The acid value, peroxide value, and thiobarbituric acid value were all lower in cookies with 2% and 3% CLP than in cookies made with 4% CLP and control cookies.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.99-108
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• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.