• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.62-69
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• 2020

This study examined Internet discourse on inter-regional co-prosperity. In particular, the study is interested in the co-prosperity between the Daegu-Gyeongbuk regions. The Internet discourse was searched through a set of four keywords: co-prosperity, economy, business attraction, and cultural tourism. The study also conducted sentiment analysis of YouTube comments to determine how the Internet responds to co-prosperity topics. The findings of the analysis are as follows. First, Internet discourse related to co-prosperity has evolved from abstract concepts to concrete cooperative measures and policy contents. Second, the discussion of co-prosperity has moved from outside help or support to self-sustaining innate motivation. Finally, YouTube sentiment analysis showed that if co-prosperity efforts between regions are promoted through concrete policy contents, it becomes easier to gain positive responses from citizens and lead a positive policy drive. In this regard, a study on Internet discourse is a useful means to detect citizens' response to inter-regional co-prosperity.

• The Journal of the Korea Contents Association
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• v.10 no.1
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• pp.391-398
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• 2010

The purpose of this study analyzed leisure industries of Ulsan Metropolitan city. Leisure industries were categorized leisure goods industries, leisure space industries, and leisure service industries according to 'Leisure White Paper' was offered Ministry of Culture, Sports, and Tourism, and analyzed the number of businesses, workers, and sales by KOSIS(http://www.kosis.kr), Korean National Statistical Office. As a results, the number of business were 10,292, workers were 23,357 person, and sales were 1.1675 trillion won. More specifically, the number of business were 1,041, workers 1,867 person, and sales were 122.7 billion won in the number of Leisure goods industries. The number of business were 6,534, workers 15,752 person, and sales were 694 billion won in the number of Leisure space industries. Lastly, The number of business were 2,717, workers 5,783 person, sales were 350.7 billion won in the number of Leisure service industries. Especially, Leisure goods industries were poor, liquor related business were too many in leisure space industries, and leisure education service industries were large.

• The Journal of the Korea Contents Association
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• v.14 no.9
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• pp.267-274
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• 2014

The culture is an integral factor when we deal with the quality of life of members of society, and the cultural right is accepted as the basic right. However, the cultural right of the disabled in our society stays in the conditions of the discrimination and alienation by social prejudices and barriers against people with disabilities, and that results from the lack of understanding as a right. The aim of this study is to further raise awareness about the cultural right of the disabled as the basic human right, make it clear to be a universal right based on that, and insist on implementing 'Affirmative Action' for actualizing the disabled's cultural right to equality. The political measures derived from this study to guarantee and realize the cultural right of the disabled are as follows. First, the target extent of cultural voucher system should be expand to not recipients of national basic livelihood guarantees and near poverty groups, but all the disabled. Second, to take full charge of the cultural support of the disabled as a independent organization, it is necessary to establish Ministry of Culture, Sports and Tourism-affiliated 'Bureau of Culture for Persons with Disabilities'. Third, the nationwide survey on cultural activities and desires of the disabled periodically is required.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.137-147
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• 2014

This study investigates the antioxidant and anti-adipogeneic effects of fermented Rhus verniciflua., evaluating the total phenol, total flavonoids contents and antioxidant activity of the fermented Rhus verniciflua as well as assessing the lipid accumulation during adipogenesis of 3T3-L1 cells. Our results demonstrate that the total phenolic and flavonoids contents of fermented Rhus verniciflua were $29.2{\pm}0.12$ GAE mg/g and $20.4{\pm}1.52$ RE mg/g, respectively. The antioxidative activities of fermented Rhus verniciflua were significantly increased in a dose dependent manner on DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power)activity, reducing power. In addition, the fermented Rhus verniciflua did not show any cytotoxicity up to 300 ug/mL. However, the anti-adipogenic effect of fermented Rhus verniciflua extract was barely detectable.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.59-71
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• 2015

Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.136-145
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• 2013

Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture content of fermented Crataegi Fructus was $39.3{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.20{\pm}0.01$, $1.77{\pm}0.04$, and $1.40{\pm}0.59%$, respectively. Moreover, the hunter's color values of fermented Crataegi Fructus were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi Fructus were $3,015{\pm}250$ GAE ${\mu}g/g$. The antioxidative activities of fermented Crataegi Fructus significantly increased in a dose dependent manner. In addition, fermented Crataegi Fructus slightly (10.4%) inhibited ${\alpha}$-glucosidase activity; however, there was no inhibitory activity against ${\alpha}$-amylase. In terms of proteolytic activity, fermented Crataegi Fructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi Fructus can be used as a natural resource for material aiding digestion.

• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.4
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• pp.42-55
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• 2013

The purpose of this study is to figure out the place characteristics of preferable city tourist attractions through the contents analysis of non-academic literatures such as tourist guidebooks and web materials. The most preferable Seoul tourist attractions were selected by their frequency in literatures including Namsan and Hangang as 'natural' places, Dugsu Palace and Gyungbok Palace as 'historical' places, Itaewon and Daehak-ro as 'lively-cultural' places that were classified by their relativistic character. The main findings of the research are as follows. The essential place characteristics of tourist attractions were synthesized in urban, regional and place scale respectively. While 'contrast' was found to be the most distinguished character of the tourist attractions in the urban context, 'connectivity' was found to be the most distinguished character of the tourist attractions in the regional context. In addition, both 'visibility' and 'experience' were found to be the most distinguished characters of the tourist attractions in the place context. The characteristics of these places seem to be the universal fascination factors of city tourist attractions currently recognized by ordinary citizens. We expect to further strengthen the city identity and the city tourism effect by adopting those research results systematically to the urban environment. Therefore, it is needed to vitalize the urban tourist attractions that we make them to be more 'contrasting' with urban areas surrounding them, more 'connective' with vicinity areas and more 'visibly fascinating' and 'experienced actively and meaningfully' in each place of tourist attractions.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.368-378
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• 2019

With respect to the growth and development of innocity from improvements in leisure environments, this research examines the factors that affect the level of satisfaction of innocity leisure environments to propose political implications. In order to do so, 43 leisure activities were chosen, and the level of importance of those activities to the residents prior to moving to the innocity was compared to the level of satisfaction the residents felt regarding the activities after moving. As a result, 13 activities, including literature attendance, had greater levels of satisfaction after moving than the levels of importance prior to moving. The rest (30) activities showed the opposite results. We deduced the factors that affect the level of satisfaction by performing logistic regression analysis on 3 dependent variables. As a result, the static and passive leisure activities had higher satisfactory levels, whereas the dynamic and active had lower satisfactory levels. Thus, innocity must develop culture facilities quickly, expand exercise facilities to support sports activties, and promote tourism by improving and networking with tourist attractions in order to improve future satisfactory levels of leisure activities.