• Korean journal of food and cookery science
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• v.25 no.3
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• pp.387-394
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• 2009

This study was performed to determine the quality characteristics of Jeungpyun with the addition of soy yogurt (0%,3%, 6%, 9%, 12%). The proximate composition analysis showed that moisture contents of Jeungpyun were 49.87${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun was higher as the additive increased. Volume and symmetry index were higher as the additive increased, but uniformity index was no significant difference. L value and a value were the lowest in control group and increased with soy yogurt addition, while b value was decreased as amount of soy yogurt. Hardness, cohesiveness, gumminess were the highest in 9% group, springiness was the lowest in 9% group. In surface structure of Jeungpyun observed by SEM, cell size was the smallest and the cell uniformity was most regular in 12% group. According to sensory evaluation, appearance, taste and overall acceptance were highest in Jeungpyun with 9% soy yogurt. Therefore, Jeungpyun containing 9% soy yogurt was most preferable.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.70-77
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• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Korean Journal of Veterinary Service
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• v.23 no.3
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• pp.289-299
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• 2000

The study was performed to investigate the distributions of swine pleuropneumonia in Kyongbuk western area by the enzyme-linked immunosorbent assay (ELISA). Sera collected from 400 slaughtered pigs in 3 slaughter houses during the period from May 1999 to october 1999 were tested to detect antibodies against A pleuropneumonie serotype 2 and 5. The optimal dilution of CBE antigen, conjugate and serum for this ELISA were determined 1 : 400, 1 : 20,000, 1 100, respectively. The optimal dilution of OW antigen, conjugate and serum for this ELISA were determined 1 : In, 1 : 20,000, 1 : 200, respectively. Cut-off value in this ELISA was determined by mean absorbance (at 492 nm) of negative control sera added with the triple value of the standard deviation. Cut-off value in ELISA by CBE and OMP antigen were 1.134 and 1.217, respectively. By the ELISA, positive reaction rates to A pleuropneumoniae serotype 2 and 5 for CBE antigen were 38.8% and 18.8%, and for OMP antigen were 42.8% and 23.5% of the 400 samples, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.194-199
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• 2011

The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.

• International Journal of Computer Science & Network Security
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• v.24 no.1
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• pp.178-186
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• 2024

While in high-income countries the development of digital technology began in the 1970s, in low- and middle-income countries it began in the 1990s and even after 2005, due to the political regime that constrained economic development and innovation. At the same time, there are no studies of the relationship between technological development and structural changes through innovation in low- and middle-income countries. The article aims to quantify the relationship of the introduction of digital technologies on innovation, structural transformation of low- and middle-income economies. The industrial-agrarian economy of Uzbekistan with an authoritarian regime is in a state of transition to a market economy, while in Ukraine, there are active processes of Europeanization and integration into the EU. Ukraine's economy is commodity-based (the export of raw materials of industries and the agricultural sector in developed countries predominates) and industrial-agrarian. Digital technologies and the service sector are little developed in Uzbekistan. On the other hand, Ukraine has a more developed ICT sector. Uzbekistan is gradually undergoing an innovative and structural transformation of the economy: the productivity of the agricultural, industrial, and service sectors is growing, but the ICT sector is virtually undeveloped. In comparison, in Ukraine, there are no significant structural transformations due to a significant drop in productivity of the industrial sector, with stable growth of productivity of the agricultural sector due to technology and a slight increase in productivity of the service sector. It is revealed that Ukraine and Uzbekistan have undergone structural transformations of the economy in favor of the service sector, while the agricultural and industrial sectors produce less and less. If Uzbekistan remains the industrial-agrarian country with an aggregate share of the added value of these sectors 59% in 2019, Ukraine transits to the post-industrial type of economy where the added value of the service sector in GDP grows (55% compared to agrarian and industrial sectors at 42%).

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.267-274
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• 2006

This paper reports on a study investigating key attributes of service recovery strategies in internet shopping mall. In theses day, service recovery has received important attention in the service operation management literature. Service recovery involves those actions designed to resolve problems, alter negative attitudes of dissatisfied consumers and to ultimately retain these customers. The study examined that service recovery strategies(apology, value added, speed of recovery, empowerment) impact on the customer satisfaction and customer loyalty with SEM(Structural Equation Modeling). This study can be used a strategic implication for internet shopping mall managers to develop successful service recovery strategies.

• Journal of Information Technology Applications and Management
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• v.17 no.4
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• pp.127-156
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• 2010

Most companies in the IT service industry have suffered from low profitability although this industry is highly value added, which may result in losing the competitiveness of the industry. The purpose of this study is to identify the influencing factors on the profit improvement rate of IT service projects and suggest how to improve the profit improvement rate, thus recovering the competitiveness of the IT service industry. The 273 IT service projects conducted by an IT service company in Korea during the past three years were analyzed and the project managers who performed these projects responded to the questionnaire developed in this study. The result from the analysis of data collected shows that the influencing factors on the profit improvement rate of IT service projects include scheduling, experience in similar projects, the leadership of project leaders, the level of team skills, relationship with clients, and clients support.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.119-133
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• 2006

This study was conducted to examine the sensory characteristics and the experimental of the medicinal demi-glace with varying quantity of omija extracts added. First, according to the result of this study, demi-glace sauces with varying quantity of omija extracts added were as follows; (1) pH : The pH of control groups was 5.13 and omija sauces ranged from pH 4.18 to pH 4.81. And the more omija extracts were added, the less pH was found. (2) $^{\circ}Brix$ : The control was 10.2 and omija sauces ranged from 11.1 to 13.0 $^{\circ}Brix$. The more omija extracts were added, the higher $^{\circ}Brix$ was found. (3) Color : The heavier weight of omija were added, the less L value was found; however, a, b values were increased. Secondly, the results of sensory evaluation based on authentic tastes of demi-glace sauces with the different levels of omija added were as follows; In terms of aftertastes and overall acceptability preference of demi-glace sauces, males and females preferred 2% added omija sauces. There were no significant differences in gender, but there were significant differences in sample sauce(p<0.001). This study found that 2% sauce was recommended as the best for the application of medicinal demi-glace sauce with omija.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• Proceedings of the Korean Society of Computer Information Conference
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• 2008.06a
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• pp.279-284
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• 2008

부가서비스는 공급자가 소비자에게 제공하는 본질적인 재화 또는 서비스에 추가하여 부수적으로 제공되는 서비스라는 사전적 의미를 갖고 있다. 최근에는 IT 기술이 발전함에 따라, 웹을 기반으로 한 다양한 부가서비스가 각 산업에서 등장하였으며, 때로는 기본적인 서비스처럼 여겨지기도 할 만큼 성장하고 있다. 전력산업에서도 이러한 시대적 요구와 경쟁력 강화를 위한 수단으로 부가서비스가 도입되고 있다. 초기에는 주로 이메일 청구서 형태의 단순한 서비스였으나, 현재는 다양한 전력 인프라와 데이터를 이용한 전력부가서비스가 시도되고 있다. 국내에도 전력부가서비스 개념이 도입되어, 초기에는 전력부가서비스의 필요성과 이에 대한 인식이 부족하여 제한적인 분야에서만 개발되어왔다. 그러나 최근들어 공급자는 고객을 위한 부가서비스의 중요성을 인식하게 되고, 수용가 또한 이에 대한 높은 관심을 보임에 따라, 점차 다양한 분야로 확대되는 경향을 보이고 있다. 본 논문에서는 이와 같은 시장의 변화를 고려하여, 국내의 전력산업 환경에 적합한 부가서비스 BM을 개발하되, 성공적인 전력부가서비스로 구축하기 위해 수용가의 선호도와 요구사항을 조사하고 이를 충분히 반영한 전력부가서비스 BM(Business Model) 개발 및 시스템 구축방안에 대하여 소개하고자 한다.