• 지식경영연구
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• 제16권4호
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• pp.109-132
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• 2015

We examine offline and online channel sales of experience goods, and compare and contrast the sales patterns of existing products and new products between channels. To this end, we obtain the channel-specific time-series sales data from the leading company selling beauty products, both offline and online. By applying the Vector Autoregressive Model, we empirically find out how the relationship between existing products and new products changes between the shopping channels. Our empirical findings are as follows. First, the sales effects from existing products to new products are significantly positive at both offline and online channels, and this positive effect is greater in the offline channel than in the online channel. Second, the influence of new products on existing products is more positive in the offline channel than in the online channel. Third, the impact of existing products sales on new products sales is greater than that of new products on existing products. Lastly, the inertia effect, the effect within the same shopping channel and the same selling product, is significantly positive in the offline channel but not in the online channel, and this asymmetric inertia effect emerges as we focus on experience goods. Moreover, the impulse response function analysis provides the three important implications. First, companies should pay attention to the same channel but different types of products. Second, the offline channel is more vulnerable to market shock than the online channel. Third, new products sales vary by existing products sales to the greater extent, compared to the opposite relationship. We believe our study contributes theoretically and practically to the fields of marketing and knowledge management.

• 수산해양교육연구
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• 제27권2호
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• pp.566-575
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• 2015

The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.

• Food Quality and Culture
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• 제1권1호
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

• 한국유기농업학회지
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• 제30권4호
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• pp.517-528
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• 2022

This study analyzed the factors influencing the demand for processed products of ugly agricultural products targeting 300 consumers. First, the awareness of the problem of the disposal of ugly agricultural products was very high at 72%. In other words, it can be seen that consumers are highly interested in environmental issues caused by the disposal of ugly agricultural products. Second, the experience of purchasing ugly agricultural products is high at 73%, which is proof that consumers are highly aware of and likely to purchase ugly agricultural products. Third, 77.6% of the respondents said they were willing to purchase processed ugly agricultural products. In other words, it was found that the intention to consume ugly agricultural products was sufficient. Finally, the conjoint analysis was applied to analyze the attribute value of ugly agricultural products. As a result of calculating the total utility of the optimal properties and optimal properties of the ugly fruit fermented, the total utility of the optimal properties was 0.778, the price was 0.481, the eco-friendly certification was 0.004, and the fruit syrup ratio was 0.294.

• Journal of Dairy Science and Biotechnology
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• 제25권1호
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• pp.37-45
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• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• KSBB Journal
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• 제8권5호
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• pp.446-451
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• 1993

에탄올 발효에서의 주요 환경 인자인 온도, pH, 통 기속도, 초기 포도당 농도, 효모추출물 농도 등이 세 포성장과 에탄올 및 부산물 생성에 미치는 영향에 대하여 연구하였다. 통기속도가 증가함에 따라 최대 세포농도는 거의 션형적으로 증가하는 반면 최대 에 탄올 및 부산물 농도는 감소하였다. 배양온도가 높아질수록 세포의 성장속도와 에탄올 빛 부산물 생성 속도는 증가하는 반면 최종 세포농도와 최종 에탄올 및 부산물 농도는 오히려 낮게 나타난다. 배지내의 pH 벙위가 4.0 이하냐 6.0 이상으로 되연 세포성장, 에탄올 및 부산물 생성이 급격히 감소하였고 pH 4.5 에서 세포농도와 에탄올 및 부산물 농도가 최대치를 나타내었다. 초기 포도당 농도의 증가에 따라 세포 농도와 에탄올 및 발효 부산물 농도는 증가하였으나 수율은 오히려 감소하였다. 효모추출물 농도가 증가 하면 세포성장은 증가하나 에탄올 및 부산물의 생성 은 오히려 감소하였다.

• Bulletin of the Korean Chemical Society
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• 제24권9호
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• pp.1276-1280
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• 2003

Thermal behavior of bromphenols was investigated by direct pyrolysis at high temperature. The thermal degradation products formed by the pyrolysis of mono-bromophenols (o-, m-, and p-) were identified by gas chromatography-mass spectrometry. During the pyrolysis reactions, several kinds of dioxins and furans were produced, and the relative ratio of pyro-products was dependent on the substituted position of bromine in phenolic structure due to the effect of symmetry and steric hindrance. The formation of dioxins can be explained by the phenoxy radical addition and Br atom elimination at an ortho-carbon site on phenolic structure. On the other hand, the formation of furans can be explained by the ortho-ortho carbon coupling of phenoxy radicals at unsubstituted sites to form o, o'-dihydroxydiphenyl intermediate via its keto-tautomer, followed by $H_2O$ elimination. The pyrolysis temperature has also a substantial effect on the dimerized products quantities but little effect on the type of pyro-products. Moreover, the formation mechanism of pyro-products was suggested on the basis of products identified.

• 한국축산식품학회지
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• 제24권4호
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• pp.373-385
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• 2004

Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.

• 한국식생활문화학회지
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• 제22권5호
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• pp.521-527
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• 2007

Using a qualitative method, this paper described briefly the well-being-oriented consumers consciousness toward sustainability concept. The paper identified the major obstacles facing well-being society as evidenced by consumers own experiences for consuming products which are meet the necessity for environmental preservation. Over seventy percent of respondents who had a experience consuming the sustainable products said that they consumed it for themselves and their family's health of all things. Beside their interests about health, they made mention of the safety of sustainable products, high quality of sustainable products, to preserve our environment, confidence in sustainable products, encouragement from others, and curiosity for sustainable products. The respondents who did not consume the sustainable products argued that high price of sustainable products, genuineness of sustainable products, lack of information about sustainable products, unconcern about sustainable products, and difficulty to access to sustainable products were not allowed them from consuming the sustainable products.

• Ocean and Polar Research
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• 제32권1호
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• pp.23-40
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• 2010

This study investigated the effects of imported fisheries products on WTO/DDA tariff negotiations. To calculate the results, the study estimated the demand functions of imported fisheries products by using unit root and cointegration approaches. These approaches allowed us to solve spurious regression problems with macro-economic variables. In addition, this study surmised the effects of change by individually imported fish products from a tariff negotiation model using price elasticities of estimated import demand function. In a process of the analysis for estimating import effects, this study found out that 39 out of 128 imported fish products had positive (+) price elasticities or did not exhibit cointegrations. To cure this problem, this study suggested that the effects of these 39 imported products be estimated with the average variation rate of import volume, rather than by the Ordinary Least Squares approach. In this study, a case-study of tariff formula with coefficient 8 based on a 'Swiss formula' for priority duty rate of 2001 and 2008 was used by to analyze the effect of change in the 128 imported fish products of both years, respectively.