• 농업생명과학연구
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• 제44권2호
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• pp.67-74
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• 2010

아스파라거스 동결건조 분말을 박력분 중량에 대하여 0, 0.5, 1, 2, 3 및 5% (w/w) 첨가하여 제조한 쿠키의 품질특성을 분석하였다. 반죽의 pH는 아스파라거스 분말을 5% 첨가한 시료에서 유의적으로 낮아 6.26였으며, 반죽의 밀도는 아스파라거스 분말 첨가량의 증가에 따라 감소하는 경향을 보여, 아스파라거스 분말 5% 첨가군에서는 1.02 g/mL로 유의적으로 낮았다. 평균직경에 대한 너비의 비로부터 산출한 퍼짐성 지수는 아스파라거스 분말 첨가량이 높아질수록 유의적으로 증가하는 경향이었다. 쿠키의 경도도 퍼짐성 지수와 동일한 경향으로 5% 아스파라거스 분말 첨가군에서 4545.17 g로 가장 높게 나타났다. 반죽의 L값은 아스파라거스 분말 0.5% 첨가시 80.78로 대조군과 차이가 없었으나 아스파라거스 분말의 첨가량이 증가할수록 감소하여 5% 첨가시에는 74.56으로 낮아졌다. a값은 L값과 유사한 경향이었으나, b값은 반대로 대조구 (30.37)가 가장 낮았고, 아스파라거스 분말의 첨가량이 증가할수록 점차 증가하여 5% 첨가구에서 37.80으로 가장 높게 나타났다. 소성 후 쿠키의 L값은 아스파라거스 분말의 첨가량이 증가할수록 유의적으로 감소해 5% 첨가군의 경우 55.38로 가장 낮았고, a값은 대조군보다 아스파라거스 분말 첨가군에서 더 낮았으나 첨가 비율에 따른 유의차는 없었다. 쿠키의 관능적 특성은 평가 항목 모두 대조군과 실험군간에 통계적인 유의차가 없어 쿠키 제조시 아스파라거스 분말을 5%까지 첨가하여도 쿠키의 품질특성에는 큰 영향을 미치지 않음을 확인 할 수 있었다.

• 한국항만경제학회지
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• 제38권3호
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• pp.53-68
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• 2022

본 연구에서는 제주내항 재개발사업에 따른 경제적 가치와 경제적 파급효과를 추정하였다. 경제적 가치는 어메니티(Amenity)관점에서 경관개선, 환경개선, 레크레이션효과 등 비시장재화의 가치를 추정하였다. 추정결과, 모집단은 제주도와 기타지역으로 구분하여 개인의 지불의사금액을 조사한 결과, 제주도는 2,952.9원, 기타지역은 4,722.8원으로 추정되었다. 한편, 제주내항 재개발사업에 따른 경제적 파급효과는 사업기간중과 사업완료 이후의 경제적 파급효과를 추정하였다. 추정결과, 사업중에는 생산유발가치는 84,387백만원, 부가가치 유발효과는 37,292백만원, 고용유발가치는 (직접고용+간접고용)효과를 합치면 5,846명으로 나타났다. 사업기간 종료이후에는 2022년 기준으로 외국인 관광객 518천명이고, 부가가치 유발효과는 약 149,885백만원으로 추정되었다.

• 무역학회지
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• 제45권5호
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• pp.239-260
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• 2020

This research was conducted on 176 GVCs-related research papers listed in the Index of Korean Academic Writers. The analysis methodology used the keyword network analysis methodology of big data analysis. For the comprehensive analysis of research trends, the research trends through word frequency (TF), important topic (TF-IDF), and topical modeling were analyzed in 176 papers. In addition, the research period of GVCs was divided into the early stages of the first study (2003-2014), the second phase of the study (2015-2017), and the third phase of the study (2018-2020). According to the comprehensive analysis, the GVCs research was conducted with the keyword 'value added' as the center, focusing on the keywords of export (trade), Korea, business, influence, and production. Major research topics were 'supporting corporate cooperation and capacity building' and 'comparative advantage with added value of overseas direct investment'. According to the analysis of major period-specific research trends, GVCs were studied in the early stages of the first phase of the study with global value chain trends and corporate production strategies. In the second research propulsion period, research was done in terms of trade value added. In the recent third phase of the study, small and medium-sized enterprises actively participated in the global value chain and actively researched ways to support the government. Through this study, the importance of the global value chain has been confirmed quantitatively and qualitatively, and it is recognized as an important factor to be considered in the strategy of enhancing industrial competitiveness and entering overseas markets. In particular, small and medium-sized companies' participation in the global value chain and support measures are being presented as important research topics in the future.

• 한국콘텐츠학회논문지
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• 제8권10호
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• pp.158-171
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• 2008

최근 지식기반경제로의 진입과 함께 지적자본의 효율성 측정에 관한 문제는 미시적 측면은 물론 거시적 관점에서도 중요한 관심의 대상이 되고 있다. 본 연구는 2000년-2005년 기간 동안 한국, 미국, 일본, 중국을 중심으로 각 국가별 지식기반경제에 있어서 국가경제 성취도를 측정할 수 있는 새로운 지표 즉, 국민지적자본의 효율성계수와 부가가치지적계수를 측정하여 상호 비교분석 하였다. 분석 결과 미국의 경우 국민지적자본의 효율성계수와 부가가치지적계수가 각각 1.480과 6.585로 4개국 중 가장 높게 나타났다. 이는 4개국 중 가장 높은 1인당 GDP 41,541 달러와 연결됨으로서 가장 효율적으로 국민지적자본을 활용하고 있는 것 으로 나타났다. 한편, 한국 경우는 국민적자본의 효율성 계수는 1.321인 반면 이에 상응하는 부가가치지적 계수는 4.733으로서 지식기반경제의 이행정도와 국가 경제규모에 걸맞게 국민지적자본을 활용을 하고 있는 것으로 나타났다. 그러나 일본의 경우 가장 낮은 국민적자본의 효율성(1.271)에 비해 매우 높은 부가가치지적계수(5.695)를 보인 반면, 중국의 경우는 비교적 높은 국민지적자본의 효율성(1.438)에 가장 낮은 부가가치지적계수(3.815)를 보임으로서 여타 국가들과 대조를 보였다.

• 서비스연구
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• 제7권1호
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• pp.65-82
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• 2017

본 연구는 국내 서비스산업의 기업체를 대상으로 고몰입 인적자원관리의 수준이 서비스성과에 미치는 효과와 조직의 내적인 혁신방향이 갖는 매개효과를 분석하였다. 구체적으로 내적인 혁신 방향은 기업의 인력과 서비스의 고부가가치화 방향과 비용절감 다운사이징 방향으로 구성되며, 인력과 서비스의 고부가가치화 방향은 긍정적인 매개효과를 가질 것으로, 비용절감 다운사이징 방향은 부정적인 매개효과를 가질 것으로 예측하였다. 분석을 위한 자료는 한국노동연구원(KLI)의 2013년도 사업체패널 조사자료(WPS)의 1,775개 업체 중 도소매, 운수, 전문과학서비스, 교육서비스, 보건사회복지서비스, 금융서비스, 기타(정보사회지원서비스 등)서비스로 분류되는 896개 사업체의 응답을 활용하였다. 가설검증을 위한 분석은 구조방정식 분석을 사용하였다. 분석 결과, 고몰입 인적자원관리는 고부가가치화 혁신방향에 긍정적인 영향을 미치며, 비용절감 다운사이징에는 부정적인 영향을 미치는 것으로 나타났다. 또한 고부가가치화 혁신방향은 서비스성과에 긍정적인 영향을 미쳤으며, 비용절감 다운사이징은 서비스성과에 부정적인 영향을 미치는 것으로 나타났다. 그리고 고몰입 인적자원관리의 서비스성과에 대한 직접효과를 확인하지 못하였으나, 고부가가치화 혁신 방향의 긍정적인 매개효과와 비용절감 다운사이징 혁신 방향의 부정적인 매개효과가 유의한 것으로 나타나 두 변수가 고몰입 인적자원관리와 서비스성과의 관계에 대해 완전매개효과를 가지는 것을 확인하였다.

• 복식
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• 제64권3호
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• pp.77-92
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• 2014

The purpose of this research is to examine the expression methods of Haute Couture designers' high value-added jacket designs, In order to achieve this, the positions and sizes of the design component items of tailored jackets designed by Haute Couture designers from the 1940s to the 1970s were analyzed. The results of the analysis are as follows. First, the silhouette changed while leading the contemporaneous fashions, and such changes could be confirmed by the width and length of the jacket's shoulder, chest, waist, and hem that determine the silhouette. Particularly, the length of the chest changed which signifies that the depth of the armhole was playing an important role in the production of high value-added jackets in relation to the sleeves and the fit of jackets. Second, the position and the size of the dart are the components that can express the fit of a jacket and the designer's creativity, The starting point position of the dart and the position passing by waist, and the position of the end of the dart were placed in the position beyond B.P. depending on the designer's creativity and techniques, deriving the changes of the silhouette and creating high value-added jackets. Third, the tailored collar, which was a three-dimensional component made up of the upper collar, gorge line, lapel, and break line, was an important component that could express high value-added jackets. Changes in the width and the height of the break line position of the sides of the neck were represented as changes in the neck size of the collar, and changes in the vertex locations of the upper collar corner-point, the gorge line (the corner-point of the lapel and V zone) were also represented as diverse tailored collar designs. And the differences in the width and the length of each component of the collar were related to each other and represented as changes in the slope and angle of the collar outline. Fourth, the changes in sleeve designs of the jacket were in such items as the width of the sleeve opening, the width of the sleeve hem, and the length of the sleeve, and were represented as diverse sleeve designs such as widened sleeve opening types, and straight line types.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제26권2호
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• pp.287-294
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• 2013

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

• 한국식품조리과학회지
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• 제23권6호
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• 패션비즈니스
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• 제18권2호
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• pp.148-165
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• 2014

The purpose of this study is to establish a theory about the necessary structure for knitwear design, and to propose it with the practical data through the actual development of a high value added knit structure. For this study, the market was conducted along with literature reviews on the existing studies and the relevant books about knit structures. The market research aimed at the products released in the spring/summer and fall/winter seasons of 2012-2013, focusing on brand for middle aged women. The utilization of the structure by item and the characteristics of knit design were studied. The research was conducted on S/S products in May and July, and F/W products in October and December. As a result of the market research, it was shown that the lightweight structures with permeability such as plain, lace, links and links, this is repeated and rib structure were frequently utilized during the S/S season, while double structures with good shape stability were greatly utilized during the F/W season. Also, during the F/W season, a cable structure and tubular jacquard that emphasized the volume or cubic effect were frequently used, and there were many jacquard structures where a change of color sense and motive were added. Concerning the knit structures development, the researcher designed the knit structure at the actual production site of the knit fashion. A total of 5 pieces of knit structures were developed by asking a professional for programming and knitting. To the developed structures, the study added a multi-gauged effect, herringbone transformation effect, 3-dimensional surface effect, color effects, geometric patterns, lace penetration effect, and soft surface effect in a water-drop shape. In addition, the structures had differences in the added values by mixing various structures and diversely expressing color sense on the knitting line. This study proposes the direction for 21st century knitwear product design, through the development of a high value added knit structure.