• 제목/요약/키워드: Value added effect

검색결과 1,281건 처리시간 0.035초

Properties of Cholesterol-reduced Butter and Effect of Gamma Linolenic Acid Added Butter on Blood Cholesterol

  • Jung, Tae-Hee;Kim, Jae-Joon;Yu, Sang-Hoon;Ahn, Joungjwa;Kwak, Hae-Soo
    • Asian-Australasian Journal of Animal Sciences
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    • 제18권11호
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    • pp.1646-1654
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    • 2005
  • The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by $\beta$-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats.

국회 FM 라디오의 신규 재정 투입에 따른 경제적 파급 효과 분석 (Analysis of the Economic Ripple Effect of New Financial Input in the National Assembly FM Radio)

  • 박성민
    • 방송공학회논문지
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    • 제26권5호
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    • pp.575-582
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    • 2021
  • 본 논문에서는 국회 FM라디오의 신규 재정 투입에 따른 경제적 효과 분석을 하고자 한다. 최근 4차 산업혁명과 뉴미디어 패러다임 변화로 모바일, 인터넷, OTT 등 다매체 다채널로 변화하고 있다. 이러한 변화하는 대내외적 여건을 반영하여 국회방송에서도 시청자가 공간과 시간적 제약 없이 공공서비스를 이용할 수 있도록 FM라디오 방송의 도입이 요구된다. 따라서 본 연구는 국회 FM 라디오의 신규 정부 재정 투입 소요 예산을 추계하여 분석을 수행하고자 한다. 주요 분석결과는 생산유발계수는 1.661이며, 부가가치 계수는 1.141, 고용유발계수는 7.1로 도출되었다. 수도권권역기준으로 생산유발효과 69.28억원, 부가가치유발효과 47.58억원, 고용유발효과 28.4명으로 분석되었다. 또한, 전국권역기준으로 생산유발효과는 132.57억원, 부가가치유발효과는 91.06억원 고용유발효과는 49.7명으로 추정되었다.

육상운송산업 성장의 광역권 경제성장에 대한 효과 분석 (Effect of Land Transport Industry Growth on Economic Growth in Korean Metropolitan Regions)

  • 최봉호
    • 무역학회지
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    • 제47권6호
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    • pp.377-393
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    • 2022
  • This study aims to identify the effect of growth of the land transportation industry on economic growth and to provide implications for Korea's metropolitan region policy. The effect of each metropolitan region on the integrated region where each metropolitan region is integrated is as follows. First, The integrated region where each metropolitan region was integrated with the Southeast region and the Daegyeong region had the greatest economic growth effect due to the growth of the land transportation industry in terms of value added, but the effect of the integrated region with the Chungcheong region was the least. In the case of capital such as roads, the integrated metropolitan regions with the Chungcheong region showed the greatest economic effect. However, the impact of the integrated regions with Jeolla region and the Seoul metropolitan region is insignificant. These results suggest that the synergy effect of metropolitan regional integration by spillover effect such as networks should be considered in the land transportation industry policy.

생약성분을 첨가한 소시지의 저장성에 대한 연구 (The Effect of Medicinal Plants with Additives on Storage Characteristics of Sausage)

  • 임혜경;조은자
    • 동아시아식생활학회지
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    • 제12권3호
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    • pp.249-257
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    • 2002
  • This study was conducted to investigate the effects of medicinal plants with additives on storage characteristics of sausage. The water activity of the sausage with the additives tended to decrease with the storage time: the highest value was shown in the Angelica added sausage samples, in both cases added with dried powder as well as with extracted powder. The Paeonia extract powder added sausage had the lowest pH value. The herbal plant added sausages showed the lowest cooking and storage losses among all. The values of TBA (thiobarbituric acid value) and VBN (volatile basic nitrogen) increased with storage time, but the values of the sample with the extract powder additive were lower than those of the freeze-dry powder additive. Total plate counts of bacteria increased with storage time fur all samples, but those for the samples with Pueraria, Platycodon, Angelica, Bupleurum and Paeonia additives exhibited lower values than the control. From the above results, the sausages with medicinal plant additives showed the superior storage safety and quality characteristics.

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Energy Value of Carbohydrate and Lipids with Added Calcium for Growing Mice

  • Khalil, Dania A.;Owens, Fredric N.;Hanson, Christa F.
    • Preventive Nutrition and Food Science
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    • 제5권2호
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    • pp.100-104
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    • 2000
  • The caloric contribution of diets supplemented with sucrose, corn oil, or tallow with or without additional calcium was examined using female CD1 weanling mice. Mice were limit-fed a semi-purified diet alone or with added isocaloric amounts from sucrose, corn oil, or tallow for 28 days. In addition, diets with suppelmental fat contained either 0.60% or 1.5% calcium. Fecal fat and fecal soap excretions were greater (p<0.06) for mice fed tallow than for those fed corn oil. Mean metabolizable energy values for sucrose, tallow, and corn oil averaged 4.01, 7.96, and 8.94 kcal, respectively. Retention of digested energy from sucrose, tallow and corn oil averaged 13%, 10% and 21%, respectively. Hence, per gram of added nutrient, retained energy from tallow averaged 1.60 and that from corn oil averaged 4.11 times that of added sucrose. Retained energy from added corn oil was greater (p<0.01) than from added tallow. On a retained energy basis, the relative value for corn oil was greater and the relative value for tallow was less than the metabolizable energy ratio of fat to carbohydrate proposed by Atwater of 2.25.Added calcium depressed(p<0.01) digestibilities of both dry matter and energy with a greater(p<0.01) effect on tallow than on corn oil. These findings imply that the source of fat and calcium in the diet influence the avail-ability energy in diets and should be considered in feed formulations.

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미국 전자산업에서 IT자본의 효과: 부가가치 창출 또는 근로자의 감소 (Causal Effect from IT Capital in the US Computer and Electronic Products Industry: Value Added Increase or Labor Decrease)

  • 이상호
    • 경영정보학연구
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    • 제22권2호
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    • pp.121-135
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    • 2020
  • 많은 연구자들이 정보기술 투자의 성과 측정에 관심을 가졌기에 다양한 자료원과 분석 방법으로 많은 연구가 진행되어 왔고, 대부분의 연구들은 정보기술 투자가 성과를 창출한다고 보고하고 있다. 이러한 연구들은 기업 수준에서 많이 수행되었는데, 산업 수준에서는 다른 결과가 발생할 수 있다. 전자산업의 경우, 정보기술의 성능이 증가하면 전자산업에서 생산되는 정보기술의 판매가 감소되어 전자산업의 부가가치는 감소할 수 있다. 분석결과, 미국의 전자산업에서 산업의 정보기술 자본의 증가는 산업의 부가가치를 증가시키지 못하였으나, 산업의 근로자 1인당 정보기술 자본의 증가는 산업의 근로자 1인당 부가가치(노동 생산성) 증가에 긍정적인 영향을 주었다. 또한, 미국 전자산업에서 정보기술 자본의 증가는 근로자 수를 감소시키는 결과를 보이고 있다.

첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향 (The Effect of addition of kinds of sugar and drying method on Quality and Storage Characteristics of Beef jerky)

  • 조은자;이정은
    • 한국식품조리과학회지
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    • 제16권6호
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    • pp.511-520
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    • 2000
  • 약포의 첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향을 알아보기 위하여 저장상, 기계적 특성과 관능검사를 실시하였다 육포의 저장 기간 중에 수분활성 도는 경시적으로 감소경향을 나타내었고 저장 5주에는 꿀과 조청을 첨가한 천연건조시료(N-H, N-R)가 모두 0.71로 가장 낮은 값을 보였다. 모든 시료의 pH는 저장에 따라 감소하였으며 꿀을 첨가하여 열풍 건조한 육포(H-H)가 5.22로 가장 낮았다. 색도의 L, a, b값은 저장기간 중에 모두 감소 경향을 보였다. 저장기간 중 모든 시료에 있어서 TBA값이 증가하는 것으로 나타났고, 설탕시립첨가육포(N-S, H-S, S-S)는 건조방법과 관계없이 가장 낮은 값을 보였으며 꿀첨가육포(N-H, H-H, S-H)가 가장 높았다. 모든 시료의 총미생물수와 젖산균수는 저장 기간이 경과함에 따라 증가하였으며, 저장 5주시 설탕시럽첨가 열풍건조한 육포(H-S)가 가장 낮았다. 모든 시료의 기계적 조직특성은 저장기간이 경과함에 따라 증가하였다. 탄력성과 응집성은 대체로 꿀첨가시료가 가장 높았고 씹힘성과 점착성·견고성은 설탕시럽첨가 천연건조 시료가 가장 높게 나타났다. 천연건조시료는 포장방법에 관계없이 거의 모든 항목에 걸쳐 저장기간이 경과함에 따라 관능점수가 감소하였고, 열풍건조시료들의 관능점수는 포장방법에 관계없이 천연건조시료들에 비해 현저히 높은 점수를 나타내었다.

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식용유지의 가열시 와송 추출물이 산화안정성에 미치는 영향 (Effect of Wa-song(Orostachys japonicus A. Berger) Extract on the Oxidative Stability of Edible Oil During its Heating)

  • 이수정;신정혜;서종권;성낙주
    • 한국식품위생안전성학회지
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    • 제24권1호
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    • pp.12-18
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    • 2009
  • 열풍건조 및 동결건조된 와송의 열수추출물을 대두유 및 돈지에 0.1, 0.5 및 1.0 g/100 mL의 농도로 첨가하고 $180^{\circ}C$에서 가열하는 동안 유지의 산화 안정성을 측정하였다. 유지의 색도는 가열시간이 경과될수록 증가되었으며, HWE 첨가구에서 색도가 다소 높았다. 아니시딘가는 가열시간이 경과될수록 유의적으로 증가되었으나, 48시간 가열 후 0.5 및 1.0 g/100 mL의 HWE 첨가구, 1.0 g/100 mL의 FWE 첨가구를 제외하면 모든 실험구에서 대조구보다 낮았다. 돈지에서는 시료의 첨가량에 관계없이 모든 실험구에서 대조구보다 낮았다. 산가는 가열시간이 길어짐에 따라 유의적으로 증가하였으나, 대두유에서 시료의 첨가량에 따른 유의차는 없었으며, 가열 48시간 이후 HWE 첨가구가 FWE 첨가구에 비해 다소 낮았다. 과산화물가도 HWE 첨가구가 FWE 첨가구보다 낮았다. TBA가는 대두유에서 가열 24시간 이후에 대조구보다 낮았으며, 돈지에서는 가열전기간 동안 대조구보다 낮았다. 따라서 와송 열풍건조시료는 동결건조 시료에 비해 항산화능이 우수하며, 돈지의 가열시 산화안정성에 효과가 있을 것으로 생각되었다.

한국원자력연구소 원자로계통설계 기술자립의 국가경제 파급효과 분석 (Spillover Effects of KAERI's Technology Self-reliance in NSSS Design on the National Economy)

  • 문기환;정기호;이만기
    • 기술혁신학회지
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    • 제8권spc1호
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    • pp.499-524
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    • 2005
  • The economic spillover effect from technology self-reliance of NSSS(nuclear steam supply system) by Korea Atomic Energy Research Institute was evaluated. Both production spillover effect and value added spillover effect were estimated by using Input-Output table. The production spillover effect from technology self-reliance of NSSS was estimated as 135 trillion Won during 1986-2015, while the value added spillover effect was 69 trillion Won during the same period. Besides, it was found that the technology self-reliance made great contribution to unquantifiable economic benefits such as enhancement of overall nuclear technology level, improvement of the role in international nuclear society, and improved potential to nuclear technology export.

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S-헬스케어산업의 경제적 파급효과 분석 (Economic Effects of South Korea's Smart Healthcare Industry)

  • 안정민;서정교
    • 보건의료산업학회지
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    • 제11권2호
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    • pp.55-64
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    • 2017
  • Objectives : Recently, concerns about the smart healthcare industry has increased worldwide. This study estimates the economic effects of the smart healthcare industry by employing input-output analysis. Methods : In this study, $29{\times}29$ sector statistics were also used as the major research method for the industry. The main analysis tools of this study, thus, included a comparison of backward and forward-linkage effects and the inducement effects of the own-industry and other industries, as well as inducement coefficients, including production, value-added, employee's pay, operating surplus, production tax, and employment. Results : The results of the analysis show that the industry has an immense economic impact, affecting major macroeconomic factors including value-added and forward - linkage effects. Additionally, the inducement effects of the smart healthcare industry are significant compared to other industries in terms of production, employee's pay, operating surplus, production tax, and employment. Conclusions : The smart healthcare industry is a growth engines for national development, because it is the industry of high value-added services. This paper offers alternatives for efficient industrial policies.