• Journal of the Korean Society of Costume
• /
• v.57 no.2 s.111
• /
• pp.69-85
• /
• 2007

Despite the recovery of consumer expenditure and retailing in the Korean economy after 2001, the domestic apparel industry has been aggravated by negative growth in both productivity and production. The purpose of the stud? is to diagnose the develop competitive of the Korean apparel industry and derive implications for this after estimating the efficiency of the Korean apparel companies with Data Envelopment Analysis. Data Envelopment Analysis(DEA) is a methodology based in non-parametric analysis and linear programming. It was developed for measuring the relative efficiency of a set of firms that use inputs to produce outputs. Data used fer input and output variables in the analysis are drawn from financial statement recorded by the Korean Financial Supervisory Service. The initial input data comprise the number fo the employees, fixed assets, general management and selling expenses, and cost of sales. The initial outputs are the operating profit and the gross margin. To summary the results, the efficiencies of the Korean apparel companies has increased yearly in spite of being overabundance of investment in Labour and Capital. According to correlation between input and output variables, the Korean apparel industry has been revamping gradually from labor intensive industries to the capital. The companies need to reduce costs in the results from the number of employees, fixed asset and cost of sales to transform into an efficiently enterprise. The companies owning or obtaining a brand had bitter establish an outsourcing strategic in production, while OEM corporations are called far setting up a manufactory in domestic or abroad. Although the paper is derived some implications with production efficiencies, the relation between apparel companies and brand power, consumption level of consumer, and social trend is remained on a limitation to the study. The next research necessitates a topic with Fashion industry or examining the correlation between brand value, social propensity and profit margin.

• Korean journal of food and cookery science
• /
• v.11 no.1
• /
• pp.26-32
• /
• 1995

This study was carried out to investigate the effect of protease on the functionality of soymilk protein. The protease from Bacillus polymyxa was selected because of the least production of bitter taste and calcium-aggregation. The results are summarized as follows: 1. Solubility of SMP(soymilk protein) and SPI(soyprotein isolate) were lowest at pH 4.7 and increased as the pH value reached closer to either ends. PT-SMP(pretense treated soymilk protein) showed higher solubility at all pH range, especially at pH 4.7 than SMP, SPI. 2. Emulsion activity of three samples was lowest at pH 4.7 and significantly increased as pH approched higher acidic or alkaline regions. PT-SMP showed similar activity to other samples, but less stability. 3. Foam capacity of PT-SMP was lowest at pH 8 and increased in acidic, alkaline pH. PT-SMP showed higher foam capacity at all pH range, but lower foam stability than SMP and SPI. 4. PT-SMP showed higher heat coagulability than other samples at all pH range except pH 4.7.

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.521-529
• /
• 2000

The purpose of this study was to determine the best cooking condition for salted-dried flathead by sensory evaluation. Raw flathead and 3 different kinds of salted(2%, 4%, 6%)-dried flathead were cooked by various methods such as steaming, boiling, baking and different cooking times(5, 10, and 15min). The results of this study were as follows: 1. In steamed samples, the meaty flavor was significantly related with brown color, cooled level, and softness at 5% level. 2. In boiled samples, meaty flavor was significantly related with cooked level, moistness, and fishy odor at 5% level. 3. For broiled samples, meaty flavor was significantly related with fishy odor, meaty aroma, and bitter taste at 1% level. 4. The best cooking conditions determined by a quantitative descriptive analysis(QDA) were steaming 6% salted-dried samples for 5min, and boiling or broiling 6% salted-dried samples for 10min. The most favored cooking method was broiling. 5. In comparison of the samples by QDA, 2% salted-dried samples cooked 15 min gave better scores in the order of boiled > overall score > steamed > broiled, 4% samples cooked 5min were boiled > steamed > overall score > broiled, and 6% samples showed similar scores among all conditions. The 6% samples cooked for 5min gave high scores in 7 terms of QDA in steaming, and 6% samples cooked for 10min for boiled and baked.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.142-147
• /
• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• Research in Plant Disease
• /
• v.12 no.3
• /
• pp.153-157
• /
• 2006

In 2005, average temperature was lower, and average rainfall was less than those of previous year. The diseases of rice, barley, pepper, chinese melon, apple and oriental pear were surveyed. Bacterial blight, bacterial grain rot, and panicle disease of rice, black rot of pear, and white rot and bitter rot of apple were severe. Especially, brown rot of rice occurred four times higher than those of previous year. Panicle blight of rice increased about 3 times, compared with the previous year, presumed that the higher rainy days, rainfall and RH promoted spread of the fungal pathogens to panicles of rice. The diseases of rice leaf blast, sudden wilt syndrome, downy mildew and powdery mildew of chinese melon in plastic greenhouse, and virus diseases of hot pepper occurred distinctly less than those of the previous year. Another diseases surveyed occurred similar or less.

• Culinary science and hospitality research
• /
• v.20 no.4
• /
• pp.115-126
• /
• 2014

The purpose of this study was to offer primary information for development of Makgeolli adapted to the tastes of Chinese and marketing strategies for promoting consumption of Makgeolli in the Chinese market. This study was intended to investigate the Makgeolli drinking behavior through a survey and the sensory properties and preference of fresh and sterilized Makgeolli through sensory evaluation focusing on the Chinese students in Korea, becoming potential consumers of Makgeolli. The survey was conducted from October 9th to October 30th, 2013, and then 117 copies were adopted for the analyses. The results are as follows. 71.8% of the subjects liked Makgeolli, 56.4% drank 5-6 times a week, and 25.7% drank more than 2 bottles at a time. 61.5% of the subjects had purchasing experience. The routes of collecting information about Makgeolli were acquaintances(66.7%) and media sources(28.2%). In the sensory evaluation, sterilized Makgeolli(BS) that has a fresh odor, sweet and sour taste, cooling sensation, and good aftertaste got the best score in the overall acceptability, and fresh Makgeolli(KD) that has a strong nuruk odor, turbidity, bitter taste, and heavy mouthfeel got the lowest score in the overall acceptability. These results show that sweet, fresh, and refreshing Makgeolli suits Chinese's taste and word of mouth marketing through the expansion of tasting events would promote Makgeolli consumption in the Chinese market.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1279-1284
• /
• 2016

To obtain enzyme hydrolyzed vegetable protein (EHVP) with a salty and umami taste, defatted soybean meal was treated with proteases such as Flavourzyme$^{(R)}$ (F), Neutrase$^{(R)}$ (N), Alcalase$^{(R)}$ (A), and Protamex$^{(R)}$ (P) in various reaction orders. The highest soluble solid content of EHVP was 5.60% in enzyme reaction order NAFP although there was no significant difference. Amino type nitrogen was highest in ANFP (102.76 mg%) and APNF (102.85 mg%). In the sensory descriptive analysis, salty taste was highest in PNFA (11.81), followed by NPAF (10.14), FPNA (10.00), APNF (9.80), NAFP (9.76), AFNP (9.57), APFN (9.52), and NPFA (9.50) with no significant difference among treatment. Umami taste was not significantly different among the various enzyme treatments. Bitter aftertaste was highest in AFPN (5.67) and lowest in FAPN (2.38), PNAF (2.62), and NAPF (2.48). In the principle component analysis, EHVPs of PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF showed a strong salty and umami taste. Therefore, the PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF are desirable methods for making EHVP with a salty and umami taste.

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.14
• /
• pp.6089-6092
• /
• 2015

Background: The prevalence of metronidazole-resistant H. pylori is almost 50% in Thailand which severely limits the use of this drug for eradication therapy. The aims of this study were to evaluate the efficacy and safety profiles of 7-day bismuth-based quadruple therapy including metronidazole as an initial treatment for H. pylori infection in a high metronidazole resistance area. Materials and Methods: This study was performed at Thammasat University Hospital and King Chulalongkorn Memorial Hospital during January 2009 to October 2010. Patients with non-ulcer dyspepsia (NUD) with active H. pylori infection were assigned to receive seven days of quadruple therapy (pantoprazole 40 mg bid, bismuth subsalicylate 1,048 mg bid, amoxicillin 1 gm bid and metronidazole 400 mg tid). H. pylori infection was defined as positive H. pylori culture or two positive tests (rapid urease test and histology). Antibiotic susceptibility test for metronidazole by Epsilometer test (E-test) was performed in all positive cultures. At least four weeks after treatment, $^{13}C$ urea breath test ($^{13}C-UBT$) was performed to confirm H. pylori eradication. Results: A total of 114 patients were enrolled in this study, 50 males and 64 females with a mean age of 49.8 years. All 114 patients had a diagnosis of NUD. Overall eradication as confirmed by negative $^{13}C-UBT$ was achieved in 94 out of 114 patients (82.5%). 44 patients had positive cultures and success for E-test. In vitro metronidazole resistance was observed in 22/44 (50%) patients. Eradication rate in patients with metronidazole resistant strains was 16/22 (72.7%) and 20/22 (90.1%) with metronidazole sensitive strains (72.7% vs 90.1%, p-value=0.12; OR=3.75 [95%CI=0.6-31.5]). Minor adverse reactions included nausea, bitter taste, diarrhea and black stools but none of the patients dropped out from the study. Conclusions: Initial treatment with 7-day bismuth-based quadruple therapy including metronidazole, amoxycillin and pantoprazole is highly effective and well tolerated for metronidazole-sensitive H. pylori infections. However, the efficacy markedly decline with metronidazole resistance. Longer duration of this regimen might be required to improve the eradication rate and larger multi-center studies are needed to confirm this hypothesis.

• The Journal of Korean Medicine
• /
• v.23 no.4
• /
• pp.161-168
• /
• 2002

Objectives: Hwangryunhaedok-tang (Huang-lian-jie-du-tang, HRHDT, 黃連解毒湯) is a traditional Korean herbal medicine that is formulated with Coptidis Rhizoma, Phellodendri Cortex, Scutellariae Radix and Gardeniae Fructus. HRHDT is cold (寒) and bitter (苦) in nature and has general properties of clearing heat and detoxifying (淸熱解毒), strengthening the stomach and settling the liver (健胃平肝), and reducing inflammation, fever and swelling. This formula can prevent and treat artherosclerosis, hyperplasia of the endothelium, cerebral fluid circulation, cerebral vascular deterioration through aging, impairment of neurotransmitters, or disruption of the functioning of the cerebral cortex following infection or trauma. The purpose of the study reported here was to determine the neuroprotective effect of HRHDT on global ischemia induced by 4-vessel occlusion in Wistar rats. Methods: HRHDT extract was lyophilized after extraction with 85% methanol and 100% water. Rats were induced to 10 minutes of forebrain ischemia by 4-vessel occlusion (4-VO) and reperfused again. HRHDT was administered with a dose of 100 mg/kg, and 500 mg/kg of 85% methanol extracts and 100 mg/kg of 100% water extracts, respectively, at 0 min and 90 min after 4-VO. Rats were killed at 7 days after ischemia and the number of CA1 pyramidal neurons was counted in hippocampal sections stained with cresyl violet. Results: Body temperature of animals showed no significant difference between saline-treated groups and HRHDT extracts-treated groups until 5 hours of reperfusion. This result indicated that neuroprotective effects of HRHDT extracts were not due to hypothermic effects. The administration of HRHDT showed a significant neuroprotective effect on hippocampal CA1 neurons at 7 days after ischemia compared to the saline-treated group (P<0.001). HRHDT methanol extracts of 100 mg/kg, 500 mg/kg and HRHDT water extracts of 100 mg/kg showed 88.5%, 98.3% and 95.1 % neuroprotection, respectively. Conclusions: The results of this study demonstrate that administration of HRHDT is highly effective in reducing neuronal damage in response to transient global cerebral ischemia. HRHDT may involve many mechanisms that might account for its high degree of efficacy. A number of factors including free radicals, glutamate, calcium overload, NO, and various cytokines have been proposed to have an important role in causing neuronal death after short periods of global ischemia. Further studies are needed to know the neuroprotective mechanisms of HRHDT.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.547-552
• /
• 2002

Characteristics of components related to meat taste of broiler and Korean native chicken (KNC) were investigated. Carnosine was detected much more in the breast meat of KNC at 28 weeks of age and in the leg meat of KNC over 6 weeks of age than broiler. Glutamic acid was much contained in the leg meat of KNC over 11 weeks of age. In the case of breast meat, the content of glutamic acid was higher in KNC over 6 weeks of age than that of others. The ratio of good-tasting amino acid to bitter-tasting amino acid was higher in KNC over 11 weeks of age than broiler. Concentration of IMP in KNC over 15 weeks of age was higher than that of broiler.