• Culinary science and hospitality research
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• v.13 no.2
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• pp.163-173
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• 2007

The purpose of this study is to measure the effects of behavioral intention. A total of 273 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The comprehensive model yielded a significantly better fit to the data and accounted for a greater share of the variance in behavioral intentions than the five competing models. The effects of satisfaction, perceived value and service quality on behavioral intention were statistically significant. As expected, service quality and value had significant effects on satisfaction. Service quality and perceived sacrifice had significant effects on value. Moreover, service quality and value perceptions had an indirect influence on behavioral intentions. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable behavioral intentions and decrease unfavorable intentions.

• Korean Journal of Human Ecology
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• v.16 no.5
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• pp.1031-1040
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• 2007

The purpose of this study was to assess the causal relationships of attitude toward fish eating, health involvement, convenience, fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to assess the causal relationships among constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The influences of age on health involvement and convenience were statistically significant. The influences of health involvement on attitude toward fish eating and fish consumption behavior were statistically significant. The influence of convenience on fish consumption behavior were statistically significant. Moreover, the age had a significant indirect effect on attitude toward fish eating through health involvement. The age also had a significant indirect effect on fish consumption behavior through convenience.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.57-66
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• 2007

The purpose of this study was to assess the effects of service quality, perceived sacrifice, food price and image on value. A total of 273 questionnaires were completed. MANOVA, ANOVA, and ANCOVA were used to measure the main effects and mediating effects of service quality and perceived sacrifice on the relationships among price, image, and value. The main effects of price on service quality, perceived sacrifice, and value were statistically significant. The main effects of image on service quality and value were statistically significant. As expected, when price, service quality, and perceived sacrifice regressed on the value, they were statistically significant. Moreover, when image, service quality, and perceived sacrifice regressed on the value, they had statistically significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between price and value.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.48-54
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• 2008

The purpose of this study was to measure the factors influencing customers’ value perception of foodservice in tourist area’s restaurant. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects. Results of the study demonstrated that the confirmatory factor analysis model also indicated excellent model fit. The proposed model yielded a significantly better fit to the data than the parsimonious model and extended model. In proposed model, the effects of perceived sacrifice, overall service quality and customer satisfaction on perceived value were statistically significant. The effects of perceived value on loyalty intention were statistically significant. As expected, the overall service quality had a significant effect on customer satisfaction. Moreover, the customer satisfaction played a mediating role in the relationship between overall service quality and loyalty intention.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• Toxicological Research
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• v.31 no.3
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

• Korean Journal of Human Ecology
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• v.16 no.1
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• pp.183-191
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• 2007

The purpose of this study was to measure the effect of nausea and learned food aversion on relationships linking food neophobia to appetite and food rejection. A total of 250 questionnaires were completed. Path analytic model was used measure the effect of mediator. Results of the study demonstrated that the path analytic result for the data also indicated excellent model fit. The influences of food neophobia on nausea and food rejection were statistically significant. The influences of nausea on learned food aversion and appetite were statistically significant. The influences of food neophobia on learned food aversion and appetite were not statistically significant. The influence of nausea on food rejection was not statistically significant. Moreover, nausea and aversion played a perfectly mediating roles in the relationship between food neophobia and appetite. Aversion also played no mediating role in the relationship between food neophobia and food rejection.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.329-338
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• 2008

This study investigates the effects of cooking utensils and jujube(Zizyphus jujuba Mill. cv. Dongzao) paste on the quality characteristics of yakbab. Yakbab samples prepared with jujube paste were divided into a control(yakbab with 0% of jujube paste) and the groups with jujube paste added. The samples prepared with jujube paste were divided into JY1(yakbab with 2.60% of jujube paste), JY2(yakbab with 4.27% of jujube paste), JY3(yakbab with 5.88% of jujube paste), JY4(yakbab with 7.43% of jujube paste) and JY5(yakbab with 8.94% of jujube paste). The moisture content and the color score of pressure cooker treatment have higher than those of the pot. The moisture contents of JY2 and JY5 samples increased as compared to the other samples. The L(lightness) value scores of all samples with jujube paste added were higher than those of the others. Hardness, springiness and cohesiveness of JY4 sample showed higher than those of the control. Higher scores for color, moistness, mouth feel, sweet taste and overall taste were found in JY4 products as compared to the other samples.

• Speech Sciences
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• v.7 no.1
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• pp.65-75
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• 2000

The present study attempted to determine the effect of olfactory stimulation on word retrieval deficit in Korean aphasics. Eleven nonfluent and 9 fluent aphasic patients served as subjects. The 20 subjects' age ranged from 14 to 65 with the mean of 43.0 (SD: 17.6). A neurologist examined them and diagnosed that they had no visual, auditory, and olfactory impairment. The study consisted of 2 experiments: Experiment I included visual stimulation while experiment II included visual and olfactory stimulation. The subjects were presented with 19 pictures for them to name in the experiment I, whereas they were exposed to the 19 pictures along with the corresponding olfactory stimulus in the experiment II. The 19 items included soy sauce, chilly pepper, Kimchi, chewing gum, cigarette (smoked), soybean paste, lemon, banana, alcohol (wine), apple, fish, vinegar, cuttlefish (dried), milk, rose, sesame oil, melon, coffee, and perfume. The results were as follows: First, olfactory stimulation tended to improve aphasics' word retrieval deficit although the improvement was not statistically significant. Second, the nonfluent aphasics seemed to take more advantage from olfactory stimulation compared to the fluent aphasics. Third, olfactory stimulation (olfactory + visual) did not produce a different naming performance compared to visual stimulation in the pre- and post-test when the pre- and post-test was composed of naming tasks through auditory + visual stimulation. Fourth, the fluent aphasics performed better with unpleasant olfactory stimulus while the nonfluent aphasics performed better with pleasant olfactory stimulus.

• Korean Journal of Plant Resources
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• v.29 no.3
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• pp.313-321
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• 2016

Persimmon has long been established as one of the major fruits in Korea. The southern parts of Korea were traditionally the pocket areas for good persimmon production; however, rising temperatures have gradually rendered the southern regions unsuitable for successful harvest. Ecology of fruit growing areas affects the productivity of various types of crops, including fruit trees such as persimmon. The quality characteristics of the fruit of persimmon cv. Dongchul grown in Gangwondo, which lies in the northern part of South Korea, were investigated. Different physicochemical, nutritional, and antioxidant properties of fruit were evaluated to assess the locational effect on the quality of persimmon fruits grown in Gangwondo. The results of this study showed that persimmon cv. Dongchul grown in Gangwondo maintains many of the physicochemical (4.33% crude protein and 4.32% crude fiber), nutritional (total mineral content: 461.51 and vitamin C content: 15.28 ㎎/100 g), and antioxidant properties (polyphenol content: 633.1 ㎎ gallic acid equivalent/100 g) those are found in other three commercial cultivars ‘Daebong’, ‘Kyengsan Bansi’, and ‘Sangju Doongsi’ grown in Korea. Overall results of this study imply that ‘Dongchul’ cultivar of persimmon could commercially be grown in Kangwondo, Korea.