• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.159-164
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• 2016

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

• The Journal of the Korea Contents Association
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• v.15 no.7
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• pp.555-566
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• 2015

Socially responsible activities done by the food-service companies increase corporate their competitiveness and can be used as a marketing strategy for the preparation for their future corporate image through positive word of consumer mouth. Food-service companies will lose competitiveness if they overlook socially responsible activities, which risks their long term sustainability. For one month, June 1 to June 30, 2014, after explaining the purpose and validity to staff and customers, the researcher asked them to complete a questionnaire via Self-administered Questionnaire Survey Method and gathered it.532 questionnaires out of 540 were returned and, excluding 22 insincerely replied questionnaires, 510 questionnaires were used for empirical analysis of the research material. he summary analysis for the research hypotheses are as follows :First, socially responsible activities(economic, charity and environmnetal responsibility) had a positive(+) effect on corporate image. Second, socially responsible activities had a positive(+) effect on long-term orientation. Third, socially responsible activities had a positive (+) effect on word of mouth. This study is worthwhile because it empirically confirms that food-service companies carry out socially responsible activities. his study confirms that socially responsible activities and business operations that fulfill this responsibility can be used as a marketing strategy, which reveals consumers' value of social responsibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.687-694
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• 2012

$Jeot-gal$ is a traditional Korean fermented seafood with a salt concentration of 15~20%. However, today's consumers prefer low-salted foods as they have become aware that high levels of salt cause hypertension and diabetes. In this study, the quality characteristics and shelf-life of low-salted squid $Jeot-gal$ were investigated at different fermentation temperatures and salt concentrations. The shelf-lives of 3%-salted squid $Jeot-gal$ fermented at -1, 4, and $10^{\circ}C$ were 45, 31, and 23 days, respectively, whereas those of 5%-salted squid $Jeot-gal$ were 52, 36, and 25 days. The DPPH radical scavenging activity of the ethanol extract of squid $Jeot-gal$ was stronger than that of the water extract. However, the other antioxidative activities, such as hydrogen peroxide and hydrogen peroxide radical scavenging activities, as well as enzyme inhibitory activities were very low at 20 mg/mL of water and ethanol extracts. Based on the results of the sensory evaluation, the quality of low-salted fermented squid $Jeot-gal$ was almost similar to that of commercial squid $Jeot-gal$ with a high salt concentration.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.527-536
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• 2016

This study aims to generate baseline data for vitalizing the sales of functional cosmetics through an Importance-Performance Analysis (IPA) of the selection attributes of functional cosmetics. From the analysis of consumers' selection criteria, the study will assist functional cosmetics companies in reflecting consumer demands and therefore securing competitiveness. For this, general consumers aged over 20 years were surveyed for 5 weeks from Feb 23 through Mar 30, 2015, and 447 empirical data (response rate 88.9%) were processed through SPSS WIN 21.0 program for analysis. To conduct gender difference analysis on the IPA of the selection attributes of functional cosmetics, 17 selection attributes were categorized into 4 factors: functionality, labeling, popularity, and product. Cronbach's alpha for all factors was 0.5, proving the internal consistency and reliability of the survey. The survey results showed that while the entire average came out significantly higher for females (5.89/7points) than for males (5.66/7points) (p<0.001), the selection attributes 'anti-wrinkling', 'whitening function', 'functionality', 'expiration date', 'full ingredient labeling system' and 'various promotional events' showed significant gender differences. IPA results pertaining to gender showed 'price', 'functionality', 'spreadability' and 'full ingredient labeling system' as 2nd quadrant attributes, whereas female consumers selected 'price', 'whitening function', 'anti-wrinkling', 'functionality' and 'full ingredient labeling system' as attributes. Results show that businesses in the field of cosmetics and related areas need to prioritize improving the following factors that received low satisfaction from all consumers: 'price', 'functionality', and 'total labeling.' In particular, the 'price' aspects are considered to require reasonable and affordable pricing.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.185-189
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• 2007

Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.170-176
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• 2002

The objective of this study was to investigate the current status of calcium fortification in processed foods for obtaining basic data on nutrition fortification policy and nutrition labeling, Surveyed samples were the products fortified wish calcium among processed products sold in department store and large mart in Seoul from Aug. 1998 to Aug. 1999. But supplementary health food or special nutritious food and weaning food and infant formula were excluded from them. We examined the kinds and numbers of added nutrients except calcium and the amounts of calcium per 100 g product and nutrient labeling of calcium-fortified foods. Surveyed products were 81 foods and they were grouped in grain products, milk and milk products, processed meat and fishes, ramyuns, retort pouch foods, fruit juice and drinks. and others. Calcium fortification was found in wide food groups, especially in snack foods and carbonated beverages. In relation to surveyed products, most of them were fortified with only calcium. The number of added nutrients in the product were relatively various in comparison with each food groups. In addition to calcium, the most frequently added nutrient was DHA, and were followed vitamin, mineral, oligosacchride, fiber, etc. This result showed that the kind(s) and the number(s) of nutrient added to product did not consider nutrition balance of calcium-fortified foods. Units of calcium content were decided by companies, therefore consumers confused labelled content with mouth dose of calcium and the comparison of the amounts added calcium among products was difficult. The amounts of calcium in products were from 16.4 to 1226 mg Per 100 and from 2.5 to 27.6% RDA (recommended daily allowance) per serving size. The amounts of calcium in many products were less than 10% RDA per serving size, whole appraisal about fortified content was needed. And for nutrient labeling on calcium, they used various term whether it is approved by law or not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.7
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• pp.4489-4497
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• 2015

This study aims at estimating the consumer's demand and willingness to pay(WTP) for horse meat in Korea. Three econometric models are employed to examine the multiple layers of the demand, including the current demand, the potential demand and latent demand. Findings indicate a substantial demand for horse meat. Dichotomous choice contingent valuation method is used to elicit the WTP. We assess the mean WTP for horse meat using a double-bounded logistic model. As a result, consumers are willing to pay at 67.8 percent of the beef prices of the third quality grade to purchase horse meat. And, for the factors that influence on WTP, only sex, age and recognition of horse meat are statistically significant.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.8
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• pp.3312-3327
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• 2020

Plant diseases are a significant yield and quality constraint for farmers around the world due to their severe impact on agricultural productivity. Such losses can have a substantial impact on the economy which causes a reduction in farmer's income and higher prices for consumers. Further, it may also result in a severe shortage of food ensuing violent hunger and starvation, especially, in less-developed countries where access to disease prevention methods is limited. This research presents an investigation of Directional Local Quinary Patterns (DLQP) as a feature descriptor for plants leaf disease detection and Support Vector Machine (SVM) as a classifier. The DLQP as a feature descriptor is specifically the first time being used for disease detection in horticulture. DLQP provides directional edge information attending the reference pixel with its neighboring pixel value by involving computation of their grey-level difference based on quinary value (-2, -1, 0, 1, 2) in 0°, 45°, 90°, and 135° directions of selected window of plant leaf image. To assess the robustness of DLQP as a texture descriptor we used a research-oriented Plant Village dataset of Tomato plant (3,900 leaf images) comprising of 6 diseased classes, Potato plant (1,526 leaf images) and Apple plant (2,600 leaf images) comprising of 3 diseased classes. The accuracies of 95.6%, 96.2% and 97.8% for the above-mentioned crops, respectively, were achieved which are higher in comparison with classification on the same dataset using other standard feature descriptors like Local Binary Pattern (LBP) and Local Ternary Patterns (LTP). Further, the effectiveness of the proposed method is proven by comparing it with existing algorithms for plant disease phenotyping.