• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• 제5권4호
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• pp.69-94
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• 2010

With the liberalization of distribution services industry since 1996 as well as changes in customers' appetite to spend and consumer behaviors, new forms of distribution services have mushroomed such as superstores and SSM(Super Supermarket), online shopping, TV shopping channels. On the contrary, traditional markets have sunk into a swamp of stagnation. As this stage of stagnation of markets negatively affects tradespeople's employment, livings, and local economy, the Korean government has conducted policies to support improvement of market facilities and management since 2004. However, the government has separated facility improvement from management improvement. As of June 2008, there are 1,550 traditional markets in Korea and among these there are 388 public markets which local governments have established and managed. Public markets have possibilities to be developed as successful models of market revitalization since they can get all-expenses-paid supports for facility improvement, control of merchandise assortment, educational program for merchants. Such successful (strategic hub) markets could become the benchmark for other neighboring markets and tradespeople which could lead other successful cases. In order to produce such effects, the market should have optimized facilities, merchandise and services, co-marketing strategies with nearby markets, group purchase strategies. The hub market could play a critical role in distribution of local goods and developing high value products.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1191-1201
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• 2020

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.

• Microbiology and Biotechnology Letters
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• 제35권1호
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• pp.66-72
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• 2007

Yam has been recognized as healthy food due to its various biological activities, such as anti-obesity, antimicrobial, anticancer and immune-stimulation activities. In this study, antibacterial activities of 800 more natural plant extracts against yam-putrefactive psychrotrophic bacterium, Pseudomonas rhodesiae YAM-12, were evaluated to select a natural preservative, which is useful to long-term storage of yam and fresh-cut production. Finally, the clove oil was selected, and applied for the production of yam fresh-cut. The 1% of clove oil treated fresh-cut showed minor color changes during 31 days storage at $4^{\circ}C$ and the microbial growth was not detected. When the artificially contaminated fresh cut by dipping with P. rhodesiae YAM-12 suspension for 3 min was treated 1% clove oil, the microbial growth was identified to $10^4$ CFU/g from $10^3$ CFU/g with minor color changes. Whereas, treatment of sterilized water, or 100 ppm NaOCl into artificially contaminated fresh cut showed severe putrefaction $(10^8\;CFU/g)$ and color changes. Considering the previous reports that clove oil has antimicrobial, antioxidation, and antithrombosis activity, the use of clove oil into the yam fresh cut will provide market safety and consumer acceptability by prevention of microbial putrefaction and its biological activity.

• Korean Journal of Human Ecology
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• 제23권3호
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of Wetlands Research
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• 제18권1호
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• pp.100-112
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• 2016

In recent, the direction of water resources policy is changing from the typical plan for water use and flood control to the sustainable water resources management to improve the quality of life. This change makes the information related to water resources such as data collection, management, and supply is becoming an important concern for decision making of water resources policy. We had analyzed the structured data according to the purpose of providing information on water resources. However, the recent trend is big data and cloud computing which can create new values by linking unstructured data with structured data. Therefore, the trend for the management of water resources information is also changing. According to the paradigm change of information management, this study tried to suggest an application of big data and cloud computing in water resources field for efficient management and use of water. We examined the current state and direction of policy related to water resources information in Korea and an other country. Then we connected volume, velocity and variety which are the three basic components of big data with veracity and value which are additionally mentioned recently. And we discussed the rapid and flexible countermeasures about changes of consumer and increasing big data related to water resources via cloud computing. In the future, the management of water resources information should go to the direction which can enhance the value(Value) of water resources information by big data and cloud computing based on the amount of data(Volume), the speed of data processing(Velocity), the number of types of data(Variety). Also it should enhance the value(Value) of water resources information by the fusion of water and other areas and by the production of accurate information(Veracity) required for water management and prevention of disaster and for protection of life and property.

• Food Science and Preservation
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• 제18권1호
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• pp.39-45
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• 2011

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

• Food Science and Preservation
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• 제17권1호
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• pp.160-164
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• 2010

Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at $10^{\circ}C$. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.

• Food Science and Preservation
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• 제21권3호
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• pp.381-387
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• 2014

Food irradiation is one of the successful modern techniques used to preserve food. However, it needs very careful control. Detection of irradiated food is of prime importance to facilitate global trade and consumer assurance, choice, and protection. This study was performed to evaluate the radiation-induced hydrocarbon content of dried squid and octopus by e-beam irradiation. The samples were collected from supermarkets all over South Korea and irradiated with an e-beam at 0, 1, 3, 5, 7, and 10 kGy doses. Lipids were extracted with soxhelt, and the hydrocarbons induced with irradiation were separated via solid phase extraction (SPE) and identified via gas chromatography mass spectrometry (GC/MS). The major induced hydrocarbons in the irradiated dried squid and octopus were 1-tetradecene and pentadecane derived from palmitic acid and 1-hexadecene and heptadecane from stearic acid. The concentration of hydrocarbons differed from the composition of the fatty acid at the same radiation and increased according to the level of the radiation dose. The hydrocarbons induced by e-beam irradiation, including 1-tetradecene, 1-hexadecene, and heptadecane, were confirmed to have been the irradiation marker compounds. Therefore, they can be used to distinguish the e-beam-irradiated dried squid and octopus from the non-irradiated ones.

• Journal of Digital Contents Society
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• 제15권4호
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• pp.513-520
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• 2014

The Smart Grid is next-generation power system materialized Convergence and Integration of power technologies and Information Technologies. And this system is the next generation power system optimizing energy efficiency via real-time information exchanges grafting the information technologies upon present power networks which are web-net. The introduction of smart grid can be embodied for latitude, distributed and cooperated network by inter-active exchange of energy information between electrical power provider and consumer previous uni-directional electrical power supplement. Therefore in this paper, we proposed Convergence technologies - Smart power grid, Smart Place, Smart Renewable and Smart Electricity Service - to make smart-grid succeed via analyzing the datum. And we scoped on Convergence and Integration technologies, which could be used for smart-power-grid that is most important factor to replace previous power industries. And we brought out the expecting industrialize timing and interesting aspects and analyzed the result with survey of professional worker from institute, research center, power plant and business of power industries. And proposed the essential policies for the government and power-control-business companies based on the datum and survey output.

• Journal of the Korean Society of Food Science and Nutrition
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• 제46권1호
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• pp.77-82
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• 2017

The purpose of this study was to evaluate the quality of crackers added with different concentrations (0%, 3%, 5%, 7%, and 10%) of tomato concentrate. The study results found that pH and baking loss rate of crackers of the control were higher than those of the samples. On the other hand, density and moisture of crackers with 10% tomato concentrate were higher than those of the samples. Hunter L values of crackers decreased as concentration of tomato concentrate increased, whereas a and b values of crackers increased. In the texture analysis, hardness of crackers decreased according to concentration of tomato concentrate. DPPH free radical scavenging activity of crackers increased as concentration of tomato concentrate increased. In the sensory evaluation, taste, color, flavor, texture, and overall acceptability of crackers added with 5% tomato concentrate were higher than those of other samples. Therefore, the results suggest that addition of 5% tomato concentrate is effective for increasing consumer acceptability and functionality of crackers.