• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.77-87
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• 2020

This study aims to suggest basic data for developing forest product in Jeongeup City by surveying and analyzing consumer awareness and purchasing behavior. A survey was conducted focusing on local tourist attractions in Jeongeup City, and the analysis was conducted on 234 people. Among the local specialty processed products that the survey participants had experience in purchasing, food was mainly tea, concentrate solution, liquor, snacks and fruit syrup/enzyme. The therapy was shown in order of soap, aroma oil, and lotion. It was found that the purchase cost was more than 10,000 won and less than 30,000 won. Major purchase uses were for direct use and gifts, and 56.8% of the customers were satisfied with the satisfaction of the products, which were found to be purchased because of their good quality, good gift, and good health functions. In the question of 11 kinds of forest products, the subjects were aware of bokbunja, balloon flower, wild flower, deodeok, bracken, durum, and mal, among which bokbunja and wild flower were recognized as the representative forest products of Jeongeup. A cluster of food and therapy product selection attributes was analyzed to find target consumers. As the group that is interested in forest products and values the safety and quality of products is highly recognized, the value of forest products should be increased in consideration of the quality and safety of forest products when developing products in the future.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.159-174
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• 2014

The purpose of this study is to examine the relationships among vividness, consensus, reliability, homogeneity, ties and acceptance of WOM (Word Of Mouth), consumer attitude, SNS WOM transmission, offline WOM transmission, and visit intention perceived by married women consumers who learned SNS WOM regarding restaurants. This study performed a survey targeting married women, focusing on broadcasting stations, department stores, major supermarkets, government offices, and cultural centers in Busan. The surveying period was from March 1, 2014 to March 31, 2014. 304 questionnaires were used for the final analysis. As a result of the analysis, it could be concluded that vivid and reliable SNS words raise the level of acceptance of WOM, reliability makes consumer attitude positive, and homogeneity raises the level of acceptance of WOM, consumer attitude, SNS WOM transmission, and offline WOM transmission intention. In addition, it could be confirmed that acceptance of WOM have significant effects on consumer attitude and offline WOM transmission, and consumer attitude have positive effects on SNS WOM transmission, offline WOM transmission, and visit intention. Lastly, it could be learned that SNS WOM transmission and offline WOM transmission have significant effects on visit intention.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.368-368
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• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.121-126
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• 2014

Recently, infant formula products made of caprine milk have gained popularity, mainly because the nutritional composition of caprine milk is similar to that of human milk. In addition, caprine milk is considered to be better than bovine milk in terms of nutrient composition and easier digestion. Compared to bovine milk, caprine milk contains more ${\beta}$-casein, but less ${\alpha}$S1-casein. While the lactose concentration of both bovine and caprine milk is almost the same, a content of total oligosaccharides in caprine milk was approximately five to eight times higher than that in bovine milk. However, as the dairy goat industry in Korea is in a nascent stage of milk production and further processing, many nutritional advantages of caprine milk over bovine milk are not fully conveyed to general consumers. It is recommended that scientific research regarding the nutritional benefits of caprine milk needs to be conducted urgently, owing to the increasing domestic sales of infant formula products made of caprine milk.

• Journal of Chitin and Chitosan
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• v.22 no.4
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• pp.254-263
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• 2017

In order to improve the utilization of seaweeds, two kinds of mixed seasoning concentrates (KMS, MKS) were prepared with Kjellmaniella crassifolia and Mytilus coruscus as main ingredients. Fermentation experiments were carried out at $4^{\circ}C$ for 70 days with Kimchi. As a result, SK-A showed a decrease in pH and an increase in acidity. Salinity was not significantly different after 70th day. Reducing sugar content was higher in mixed seasoning group. Lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. Increased in the control group after 20 days of fermentation. The lightness was higher in the control group from the early stage of dipping to 30 days, and the degree of yellowing was higher than that of SK-B group from 20 days. The hardness of the SK-A group was high at the early stage of immersion and at 10th day. The content of aspartic acid and glutamic acid in free amino acid SK-A group was significantly higher (p<0.05). The content of sweet amino acids was significantly higher in the SK-A group on the 0th, 10th, and 30th days of fermentation than the other groups (p<0.05). The sensory test results showed that SK-A showed the most favorable taste. As a result of reviewing the above results, it is expected that SK-A group immersed in 100 g of seasoning liquid KMS made from Kjellmaniella crassifolia and Mytilus coruscus as a subordinate material will provide taste and nutrition to consumers.

• The Korean Journal of Franchise Management
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• v.12 no.4
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• pp.41-54
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• 2021

Purpose: Delivery food orders are on the rise due to the COVID 19 pandemic. Many customers are ordering food through delivery apps rather than visiting restaurants to eat out. Delivery application platforms are growing due to the development of O2O. Most of the people who provide gig worker for delivery applications are rider. Rider provides labor on their own terms and have more work flexibility and autonomy than ordinary workers. Trust can be transferred from a well-known entity to an unknown entity. From the customer's point of view of using the delivery application, trust can be seen through the third-party trust of the delivery application platform-rider-customer. Therefore, this study intends to investigate the effect on delivery application trust and rider trust through the well-known characteristics of delivery applications. Research design, data, and methodology: This study was conducted on Korean consumers over 20 years of age who have ordered food through a delivery application for the past month. After educating 5 investigators about the purpose of this study, 60 copies of the survey were conducted per person. During the investigation period, from September 2 to September 26, 2021, 322 copies were collected over 25 days. Among the collected questionnaires, 37 were excluded from insincere or partially unanswered, and 285 were used for analysis. In addition, the collected data were analyzed using SPSS 25.0 and AMOS 25.0. Result: As a result of the study, convenience, price, and variety of restaurants were found to have a significant positive (+) effect on app trust, but design did not have a significant effect on app trust. Also, it was found that convenience had a significant positive (+) effect on trust in rider, but design, price, and variety of restaurants did not have a significant effect. App trust was found to have a significant positive (+) effect on rider trust and intention to use, and it was found to have a significant positive (+) effect on rider trust and intention to use. Conclusions: First, this study established a structural framework between delivery application characteristics-delivery-app trust-rider trust-intention to use. Second, in this study, it was found that customer trust in well-known delivery applications was transferred to less-known rider trust. Third, the delivery application should increase the convenience of use. Fourth, delivery application should set the delivery fee appropriately. Fifth, delivery application must continuously train the rider.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.471-481
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• 2020

This study aims to investigate the relationship between the factors of RMR product selection attributes, brand image, and satisfaction as the interest and frequency of use of RMR products of dining out consumers increase recently. Convenience sampling was used for consumers with experience in using RMR products launched in catering companies and restaurants. The investigation period was conducted for about 20 days from August 10, 2020. The final 291 copies were used for research analysis, and the SPSS 21.0 statistical package program was used for hypothesis verification. As a result of the analysis, the hygiene (��=.160), menu (��=.203), and packaging (��=.291) of Hypothesis 1 had a significant effect on reliability. Hypothesis 2's menu (��=.270), convenience (��=.201), and packaging (��=.195) were found to have a significant effect on differentiation. The reliability (��=.328) and differentiation (��=.443) of the brand image of Hypothesis 3 were found to have a significant effect on satisfaction (��=.428). Hygiene (��=.388), menu (��=.229), and convenience (��=.243) of Hypothesis 4 were analyzed to have a significant effect on satisfaction. Lastly, this study is expected to be provided as basic research data related to RMR products, and is intended to be presented as a theoretical basis for the use of marketing and direction in RMR product development of food service companies and restaurants.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.190-202
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• 2020

Purpose: This study aims to evaluate the recognition, purchase, and intake status of edible insects in adults, who are the main consumers of edible insects, and to provide the information necessary to expand the production and consumption of edible insects and related products in the future. Methods: A total of 453 adults (172 males and 281 females) aged 19 years and older were surveyed regarding their awareness of edible insects, purchase and consumption experience, and intention to purchase and consume, and the differences between them were analyzed according to gender and age groups. Data collection took place from December 2018 to January 2019. Results: Those who had knowledge of edible insects accounted for 87.0%, whereas those who had more than average knowledge were 75.9%, suggesting recognition was relatively high. Men had more experience than women in purchasing or consuming edible insects and related products (45.9% vs. 31.0%, p < 0.01). In terms of age, experience was 22.5% in 20-30s, 44.6% in 40-50s, and 63.1% in 60s and older, showing significant growth as age increased (p < 0.001). The satisfaction level of edible insects was highest in taste (3.4 points), and especially for shape and appearance, it decreased as age reduced (p < 0.001). The most common reason for not being willing to use edible insects was feeling repulsive (4.1 points), which was significantly more common in women than in men (4.3 vs. 3.9, p < 0.001), and lower with age (p < 0.001). The most needed information display for using edible insects was country of origin (63.8%), the main nutrient in edible insects was protein (93.6%), and the most preferred form of products was powder (39.5%). Conclusion: According to the above results, the recognition of edible insects was high, whereas experience of using edible insects and intention to use edible insects were low especially in women and younger groups. The reason for this is that consumers are dissatisfied with edible insects due to their appearance. This study is expected to be used as basic data for expanding the production and consumption of edible insects and related products in the future.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.599-606
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• 2002

This study was carried out to determine the physico-chemical components and to examine it the consumers can tell the difference in eating quality of loins of Hanwoo with grade and sex. Loins of 36 carcasses were selected and their intramuscular fat, color, pH, water holding capacity, shear force, the amount of myoglobin and moisture content were measured. The result was that only intramuscular fat was significantly different with grades. In Pearson correlation coefficients among quality factors, moisture content increased significantly with the amount of myoglobin(0.514) and shear force(0.503) and decreased as intramuscular fat(－0.957) and water holding capacity(－0.491) increased. Also, content of intramuscular fat decreased as shear force(－0.565) increased. According to descriptive analysis, aroma and acceptability in the 2nd grade steer showed the highest score. Aroma, juiciness and tenderness may affect acceptability of cooked meat. Also, juiciness, tenderness and acceptability had a negative correlation with moisture content and the intramuscular fat did not affect tenderness directly.

• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).