• Korean journal of food and cookery science
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• v.29 no.3
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• pp.283-289
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• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• Journal of Life Science
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• v.19 no.1
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• pp.147-151
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• 2009

D-pinitol, another chemical structure of 3-O-methyl-D-chiro-inositol, is an important insulin-sensitizer. The purpose of this review is to examine the characteristics of pinitol and other analogs as functional food biomaterials which were well known to reduce blood glucose levels. Pinitol can be converted to chiro-inositol in normal humans, while diabetic patients can not use the molecule, resulting in exhibiting low level of chiro-inositol in their urine. Recently, it is reported that pinitol can trigger phospholipase C/D, thus the rate of glucose metabolism accelerates to use as fuel for human body. To not only reduce insulin resistance of diabetic patients, but also alleviate the symptoms of diabetes, obesity, and muscle contraction, pinitol and its dietary supplementation is needed.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.56-69
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• 2005

The world is changing so rapidly and being globalized and competitive. Also, food service companies in Korea have been making a speedy growth. In order that food service companies ran take long-term viability, they should introduce the market-orientation concept. Because market-orientation requires to investigate the factors of ever-diversified market environment on a regular basis, they can build up more detailed, practical and differentiated strategies than before. Thus, this study aimed to establish that the strategy of competitive edges based on the concepts could yield excellent marketing performance.

• Food Science and Industry
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• v.54 no.2
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• pp.102-114
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• 2021

In Korea, a sugar company was first established at Pyongyang in 1920. But the real sugar industry began in 1953 when CJ Cheiljedang produced sugar at its Busan plant. Currently, three companies, CJ Cheiljedang, Samyang Corp., and TS Corp. are participating in the sugar industry. Sugar production increased from 647 tons in 1953 to 1,423 thousand tons in 2019. This means that the sugar industry has been grown by 2,200 times compared to 1953. Before 1953, all sugar consumed in Korea was imported, but now about 300 thousand tons, a 20 percent of sugar produced annually is exported. Population increase, economic growth, and food industry development contributed to the growth of sugar industry. However, recently the sugar industry has been stagnated due to the decrease of population and economic growth rate, and campaign of sugars and calories reduction. To overcome it, the continued development of various sugar application using emerging biotechnology is needed.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.575-581
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• 2007

The purpose of this study was to investigate the influence of additional marketing mix on overall satisfaction of customers at family restaurants in Seoul and Kyongki-province. In this research frequency analysis, reliability analysis, factor analysis, multiple-regression analysis were employed to analyze the data. Additional marketing mix were divided into 3 factors. Employee(${\beta}=0.352$, t(p)=7.221(0.000) had the most positive impact on overall satisfaction. And physical evidence(0.160, t(p)=3.271(0.001) and process(${\beta}=0.114$, t(p)=2.338(0.020) influenced positively(+) in order. As a result, all factors of additional marketing mix influenced significantly overall satisfaction of customers. These additional marketing mix are regarded as effective marketing tactic to reduce intangibility of food-service business. Therefore restaurant company needs to manage additional marketing mix sufficiently to maintain of customers' satisfaction at family restaurants.

• Biomedical Science Letters
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• v.10 no.4
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• pp.403-406
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• 2004

Environmental endocrine disruptors (EDs) are toxic, hormone-like chemicals which can be found in our normal daily life. We have examined if EDs can inhibit the monocellular microorganisms such as lactic acid bacteria or if the growth of lactic acid bacteria could be resistant to the endocrine disruptors. We have used Lactobacillus paracasei subsp. paracasei (KCTC No. 3165) as an experimental strain and bisphenol A, benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. We found that No.3165 was somewhat resistant to EDs naturally, however, high concentration of EDs could inhibit the growth of No. 3165 completely. Different EDs showed different spectrum of inhibit. This study should contribute to the development of more resistant lactic acid bacteria to EDs and to the development of functional fermented beverage.

• Biomedical Science Letters
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• v.10 no.4
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• pp.397-401
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• 2004

We have examined congenital malformation in developing chick embryo caused by endocrine disruptor, bisphenol A (BPA). We injected BPA into the air sac of developing egg on day 4 of incubation. BPA-treated group with a concentration of 10 ㎍/egg showed a little decrease on their body length compared to the untreated group. But the group treated with 50㎍/egg revealed severe malformation in eyeballs and bills. The group treated with 100㎍/egg could not continue their development after few days of incubation. These results indicate that BPA clearly inhibits the normal development in chick and it should be toxic to the developing fetus at early stage and in various tissues. The study should contribute to the understanding of toxic effect of BPA in developing human fetus when exposed to the BPA.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.229-236
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• 2001

This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.629-643
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• 2015

The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOL-BREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.725-738
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• 2009

The purpose of this study was to investigate the effects of working conditions on internship satisfaction. Hotel & Restaurant management students at universities in Jeonju participated in this study. Out of 156 questionnaires, 149 were analyzed using SPSS 17.0 and descriptive analysis, frequency test, factor analysis, reliability test, chi-square, t-test, ANOVA, duncan's multiple regression analysis, correlation analysis and regression analysis were used. Based on the result of the conducting factor analysis, the working conditions were classified into 2 factors: work suitability and work environment. Internship satisfaction was classified into 3 factors: internship preference, education and work satisfaction, company satisfaction. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, the working conditions were shown to affect internship satisfaction. Among the working conditions, work suitability had a lower effect on internship satisfaction than work environment. At the resort used in this study, the salary level was high, but the level of work environment, internship preference, and company satisfaction was low. The students wanted attend an internship program at the desired place to be hired and found that it was more important to be assigned to the desired department than having a higher salary.