• Journal of Service Research and Studies
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• v.7 no.2
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• pp.67-78
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• 2017

This paper discusses the types and importance of service trade. The service trade, which has become increasingly important, is shaped by the General Agreement on Trade in Services (GATS). However, the availability of trade data is still low. The service is expected to increase the value added of the manufacturing industry and to lead the trade enhancement effect beyond the current stagnant commodity trade. Such effects are also confirmed by studies using the OECD Service Trade Restriction Index. Korea's service trade is relatively low compared to commodities's, and some items are still in a chronic deficit. In order to overcome such a situation and develop the service industry, it may be considered to pursue active service opening around major industries. It is also possible to suggest a Korea Standard that mediates between developing and developed countries.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• The Journal of the Korea Contents Association
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• v.14 no.2
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• pp.146-160
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• 2014

The purpose of this study is to suggest the goal and potential contributors of public fund for content industry in digital media environment with regard to the new content fund which Korean government has tried to establish since 2013. The study focuses on value transfer toward the digital content distributors as stressed by the French government introducing Culture tax on smart device. As the concentration of added-value poses a problem hampering the co-evolvement of total ecosystem, the goal of new content fund should focus on financing and digitalization of content, which should be financially contributed by content service providers and smart device manufacturers.

• The Journal of Information Technology
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• v.4 no.3
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• pp.125-138
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• 2001

A classification was provided of various business models that are currently found in internet electronic commerce(business-to-business as well as business - to consumer). Some of these models are essentially an electronic re-implementation of traditional forms of doing business, such as e-shops. Many others go far beyond traditional business such as value chain integration and seek innovative ways to add value through information management and a rich functionality. Creating these new business models if feasible on]y because of the openness and connectivity of the internet. This study explored independent and industry-backed current and future business models that are emerging in the B2B electronic market industry, as well as value -added service models for the Net market maker industry, The protected rapid growth of B2B electronic market will cause a highly competitive environment. The B2B electronic market that deliver on real lasting value will dominate and ultimately earn for themselves a long-term Place in the landscape of the new economy.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.86-98
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• 2009

The purpose of this study is to develop value-added functional gruels by adding ginseng powder and fresh ginseng to Tarakjuk which is Korean traditional soup. The results of this study are summarized as follows. Tarakjuk with ginseng powder showed the decrease in the moisture level significantly($\alpha$=0.001) when the amount of ginseng powder added was increased. Tarakjuk with fresh ginseng showed the increase in the moisture level significantly($\alpha$=0.001) when the amount of ginseng was increased. The lightness decreased when the amount of ginseng added increased. Redness and yellowness also tend to increase when the amount of ginseng added was increased. pH and sugar content ratio were not significantly different between the two samples. Tarakjuk with ginseng powder showed the decrease in spreadability when the amount of ginseng powder added raised, and Tarakjuk with fresh ginseng showed the opposite result, so we could figure out that increasement of Tarakjuk spreadability made the decrease of viscosity, and the decrease of spreadability made the increasement of viscosity. The result of acceptance test showed GPT1.0, and FGT3.0 acceptance was the highest. In conclusion, Tarakjuk with 1% ginseng powder and Tarakjuk with 3% fresh ginseng were the optimum for all characteristics when produced.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.958-966
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• 2009

In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual quality of Bokbunja Teriyaki sauce and a roasted eel spread with Bokbunja Teriyaki sauce was analyzed to detemine the merchandising potential of this sauce. The moisture content of the Teriyaki sauce decreased as the amount of added Bokbunja increased, and the 3% group showed the highest decrease, which was 73.1%. As the amount of added Bokbunja increased the pH was showen to decreased, and the sweetness of the Teriyaki sauce increased. The sauce containing 12% Bokbunja had the highest increase of $36.9^{\circ}Brix$. The amount reducing sugar was significantly different between each sample. In terms of the L (lightness) value, highter amounts of added Bokbunja resulted in an increase in the L (lightness) of the sauce and significant differences were obsered between sample groups. In regards to the texture, no significant changes were shown for hardness even though the amount of Bokbunja added was different. There was a significant difference between samples for gumminess, a highter concentration of Bokbunja resulted in a higher gumminess of the sauce. As for adhesiveness, there was a significant difference between samples; as more Bokbunja was added, the sauce became betwkier. In regards to the preference of roasted eel containing this sauce, the 6% Bokbunja sauce was the most preferred with a score 7.98 points, and as for flavor, there was significant difference between sauces containing 3, 6 and 9% Bokbunja. In addition there wasn't any significant difference between each sample for sweetness. For softness, the 6% Bokbunja sauce was the most preferred with a score of 9.36 points. The overall-acceptability was in this order: 6>9>3>0>12%, Thus, from the physico-chemical and sensual perspective, the 6% Bokbunja sauce is highly recommended for potential commercial use. In conclusion, we examined the effect of combining Bokbunja, which has medicinal applications and excellent functionality, with Teriyaki sauce and the results of this study indicate that Bokbunja combined Teriyaki sauce produce a high quality food that holds promise for commercialization.

• Journal of Digital Convergence
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• v.12 no.12
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• pp.303-311
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• 2014

The accountability of cloud service which provides the cloud users with accountable services applies various technologies such as the compliance of service policy, monitoring and auditing, logging, and others. It ultimately intends to provide trustworthy cloud service by determining who is accountable for various problems happened during data processing and service offering. In this paper, we propose a cloud ecosystem formed from the chain of content and DRM Cloud service in order to offer secure and trust DRM cloud service when providing high value-added content service. Besides this, we analyse the requirements of cloud services for content owners and users and then propose some logging information to be recorded for trace of accountability and a structure of tool for monitoring.

• The Korean Journal of Emergency Medical Services
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• v.6 no.1
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• pp.27-37
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• 2002

The health and medical service attracts more public attention as the economy of Korea is rapidly growing up and the standard of living is elevated. Especially, the interest and demand on the prehospital emergency medical service that consists of the important part of primary medical service that is directly related to the life of patients are gradually increased. However, as compared with other advanced countries such as America in this area, Korea actually fell behind in the utilization of IT (Information Technology) to maximize the efficiency of emergency service system as well as has a problem in the general service system. This study suggested the necessity to introduce EMD (Emergency Medical Dispatch) system that takes a great role as the core part in the prehospital emergency medical service that is not systemized in Korea yet. In addition, this study proposed the implementation model of EMD ASP system using ASP (Application Service Provider) in EMD system to flexibly deal with the change of IT and efficient implementation and integration of information system as well as to significantly reduce cost through wire/wireless high speed Internet network that is politically promoted in Korea on the basis of EMD. The system analysis and design was executed by HIPO (Hierarchy Plus Input Process Output) analysis that was the conceptual design technology for EMD information system modeling based on ASP and DFD (Data Flow Diagram). This study proposed DB table configuration and data schema to implement the application of web browser interface in EMD system through ERD(ER-Diagram) of EMD ASP system. Finally, this study described how to implement and utilize EMD information system. This study aims to facilitate the qualitative development of emergency medical service in the future as suggesting the concrete models for the implementation of high value-added prehospital emergency medical information system as applying ASP concept to EMD system of prehospital emergency medical service area.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.310-321
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• 2014

This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.

• Food Science and Preservation
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• v.7 no.3
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• pp.262-266
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• 2000

The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.