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The Effect of Chinese Customer Coffee Benefit Sought on Korean Coffee Shop Satisfaction, Attachment, and Loyalty - Based on Mediating Effect of Korean Wave Attitude - (중국소비자의 커피제품 추구편익이 한국 커피전문점 만족도와 애착 및 충성도에 미치는 영향에 관한 연구 - 한류태도 매개효과를 중심으로 -)

  • Lee, Hyung-Ju;Suh, Ji-Youn
    • Culinary science and hospitality research
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    • v.22 no.5
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    • pp.151-166
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    • 2016
  • The purpose of this study is to understand the influence of Chinese customer coffee sought benefits on satisfaction with, and attachment and loyalty to Korean coffee shops. Based on a total of 200 samples obtained for empirical research from 10 Mar. to 25 July, 2015, of self-administrated questionaries completed by patrons in Beijing, Shanghai, Haerbin in China, data were analyzed for frequency, exploratory factor analysis, reliability analysis, correlation analysis, multiple regression and hierarchical multiple regression analysis. The results of this study are summarized as follows. First, it was found that Chinese customer sought pursuits (functional & experimental benefits, symbolic benefit) had an effect on satisfaction of Korea coffee shop. Second, satisfaction influenced Korean coffee shop attachment and loyalty. Third, Korean wave attitude had a mediating effect between satisfaction, attachment and loyalty. From the results, we can conclude following implications: First, by providing atmosphere of South Korea, menu, barista service, we can predict that Korean coffee brands can prevail in competition through active promotions of their brands. Second, Korean coffee brands can make a strategy that includes providing full service from trained South Korean baristas and hosting talk shows between baristas from South Korea. Third, providing the opportunity to visit South Korea for local cafe tours is a good social event. These results will help control marketing strategies in China. Limitations and future research directions are also discussed.

Preparation of Fermented Milk Added with Powder of Opuntia ficus-indica var. saboten and Its Sensory Characteristics (백년초 분말을 첨가한 발효유 제조 및 관능적 특성)

  • Lee, Jo-Yoon;Bae, Hyoung-Churl
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.6
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    • pp.967-974
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    • 2009
  • The effects of Opuntia ficus-indica var. saboten powder on the growth of lactic acid bacteria (LAB) were investigated in order to explore the possibility of manufacturing fermented milk containing the powder. Differences in pH, acidity, LAB counts, viscosity, and sensory evaluation were measured. Also the effects of dietary supplementation on the growth of piglets were evaluated by feeding fermented milks containing 0.1%, 0.2%, 0.5%, and 1.0% Opuntia ficus-indica var. saboten powder. Levels of pH, titratable acidity, viable LAB counts and viscosity were significantly different by the addition of the powder. When fermented milks containg 0.1%, 0.2%, 0.5% and 1.0% Opuntia ficus-indica var. saboten powder were kept at $4^{\circ}C$ for 30 days, viable LAB counts remained high after 30 days of storage. The effects of dietary supplementation of 0.2% Opuntia ficus-indica var. saboten fermented milk were investigated by examining piglet growth rate and fecal ammonia gas release. The piglets were fed 100g/herd of the fermented milk for 14 days. Average daily body weight gain was significantly (p<0.05) improved (110%) with dietary supplementation of the fermented milk, compared to a control group. More over, fecal ammonia gas emissions were reduced by dietary supplementation of the Opuntia ficus-indica var. saboten fermented milk. Sensory evaluation results showed that the samples containing 0.1% and 0.2% Opuntia ficus-indica var. saboten powder had the most parameters similar to those of the control.

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Development and Validation of the Determination of Sorafenib in Human Plasma using Tandem Mass Spectrometry Coupled with Liquid Chromatography (고속액체크로마토그래피 텐덤질량분석기법을 이용한 사람 혈장 내 소라페닙 농도분석법의 개발 및 검정)

  • Park, Daejin;Lee, Sunggon;Kim, Woomi
    • Journal of Life Science
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    • v.22 no.11
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    • pp.1456-1462
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    • 2012
  • Sorafenib is a multikinase inhibitor and an oral anticancer drug approved for the treatment of patients with advanced renal cell carcinoma and those with unresectable hepatocellular carcinoma. The purpose of this study was to develop an efficient method of the determination of sorafenib in human plasma using tandem mass spectrometry coupled with liquid chromatography (LC/MS/MS) and validate the method by the guidelines of the Korean Food and Drug Administration (KFDA). Plasma samples ($100{\mu}l$) were added with chlorantraniliprole as an internal standard and then mixed with the 0.1% formic acid-containing extraction solution composed of isopropyl alcohol and ethyl acetate (1:4, v/v). After centrifugation, the supernatant was concentrated at $45^{\circ}C$ under negative pressure and centrifugal force. The residue was reconstituted with a mobile phase and injected into the HPLC instrument using a reverse phase Waters XTerra$^{TM}$ C18 column (particle size $3.5{\mu}m$). Liquid chromatography was carried out within the run time of 5 min using a mobile phase composed of buffer (0.1% formic acid and 10 mM ammonium formate), methanol, and acetonitrile (1:6:3, v/v/v). The analytes were monitored by tandem mass spectrometry in the multiple reaction monitoring method programmed to detect sorafenib at 'm/z 465.2 ${\rightarrow}$ 252.5' and chlorantraniliprole at 'm/z 484.4 ${\rightarrow}$ 286.2' with positive electrospray ionization mode ($ES^+$). The result showed the proper linearity ($r^2$ > 0.99) over the range of 2,000-5,000 ng/ml with good accuracy (90.7-103.9%) and precision (less than 10%). The newly developed method using LC/MS/MS was validated by the guideline of KFDA and identified as more sensitive compared to the previous methods.

A Study on the Standardization of Sugar-preserved Prunus mume Manufactured in Ha-Dong (하동지역 매실 당절임의 표준화 방안 연구)

  • Ko, Yu-Jin;Lee, Hyo-Hyeong;Kim, Eun-Ja;Kim, Hui-Hun;Son, Yong-Hwi;Kim, Jin-Yong;Kang, Sang-Dong;An, Ji-Hye;Lee, Wan-Su;Ryu, Chung-Ho
    • Journal of Life Science
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    • v.20 no.3
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    • pp.424-429
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    • 2010
  • Prunus mume is rich in organic acid, and excels in antioxidant activity. However, development of processed foods using Prunus mume is very limited, and characteristics of its products are different according to the region they are processed in. In this study, we collected 13 kinds of sugar-preserved Prunus mume home-made products in Hadong, and investigated their physical and manufacturing characteristics to select a superior product. 5 kinds of sugar-preserved Prunus mume products were selected according to results of sensory evaluation, and the overall acceptability of product No.13 was superior. Moisture contents of the 5 samples ranged from 45.2~53.3%, and pH and acidity showed similar values at about 2.8 and 0.4%, respectively. Sugar content of product No.13 were slightly lower than other products. Crude protein and lipid contents were similar at about 0.4 and 0.5%, respectively. Hardness value of product No.13, selected by its texture in sensory evaluation, was higher than others. The main components of organic acids were oxalic, malic, citric and fumaric acid, and citric acid content occupied more than 60% of total organic acid content. Also, the main components of free sugar were glucose and fructose.

UTILIZATION OF UNEXPLOITED ALGAE FOR FOOD OR OTHER INDUSTRIAL USES 1. CHEMICAL COMPOSITION OF UNEXPLOITED ALGAE AND EXTRACTION OF ALGAL PROTEIN (미이용해조류의 이용화에 관한 연구 I. 미이용해조류의 성분조성과 조류단백질의 추출)

  • PARK Yeung-Ho;PYEUN Jae-Hyeung;OH Hoo-Kyu;KANG Yeung-Joo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.9 no.3
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    • pp.155-162
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    • 1976
  • Forty one samples from thirty three species of algae (19 from 15 species of Rhodophyceae, 18 from 14 species of Phaeophyceae, 3 from 3 species of Chlorophyceae, and 1 of marine Phanerogams) collected from several locations on the east, west and south coast of Korea, were analyzed for their contents of crude protein, fat, cellulose, ash, nitrogen free extract, amino nitrogen, and total amino acids. For the examination of extractability of algal protein with water, 4 species of algae, Sargassum thunberggi, Grateloupia filicina, Phyllospadix japonica, and Sargassum confusum, were analyzed. And the effect of some precipitation treatments for isolation of algal protein was also tested. As a matter of fact, Rhodophyceae showed high content in crude protein and low in crude fat while the case was opposite for Phaeophyceae and Chlorophyceae. Refering to the content of crude protein and total amino acids, the recommendable algae for protein sources were Sargassum thunbergii, Acrosorium flabellata, Phacelocarpus japonicus, Laurencia okamurai, Laurencia intermedia, Grateloupia filicina, Chondrus ocellatus, Gloiopeltis furcata, Gigartina tenella, Dictyota dichotoma, and Scytosiphon lomentaria. Methanol treatment appeared most effective in precipitation isolation of protein from water extracts whereas pH control method did not so beneficial. The precipitation rate of protein was particularity higher in the extract of Sargassum confusum ana the lowest was makted from the extract of Sargassum thunbergii.

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A Study on the Effects of Downsizing Kitchen Employees in Hotels on Job Attitude - Focusing on the Individual Behavior Types(DISC) of Kitchen Employees in the Hotels in the Seoul and Daejeon Regions - (호텔 조리사의 인력 다운사이징(Downsizing)이 직무태도에 미치는 영향 연구 - 서울.대전지역 내 호텔 조리사의 개인별 행동유형(DISC)을 중심으로 -)

  • Kim, Hyun-Joong
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.1-17
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    • 2013
  • This research was to examine the effects of downsizing kitchen employees in a hotel on their job efficiency and to verify differences in the individuals' behavior characteristics according to DISC behavior types in this causal relationship. Through SPSS 17.0 program, factor analysis, reliability analysis, correlation analysis, and multiple regression analysis were conducted on 200 samples secured for an empirical research. Two factors for the downsizing items and two factors for the items related to job attitude were extracted. Hypothesis 1 was that the downsizing within a hotel has significant negative (-) effects on job attitude. As a result of the verification, it was found that downsizing had significantly negative effects on the job attitude of cooking employees as factors for organizational commitment in employment circumstances (${\beta}$=-.256), and employment anxiety (${\beta}$=-.258), and as factors for job satisfaction in employment circumstances (${\beta}$=-.319), and employment anxiety (${\beta}$=-.174). Hypothesis 2 was that the downsizing according to DISC behavior types has significant negative (-) effects on job attitude. As a result of the verification, it was found that in the organizational commitment factors, the dominance type (D) was more influenced by employment anxiety (${\beta}$=-.435) than by any other types, and the conscientiousness type (C) was not influenced by organizational commitment. In the job satisfaction factors, the steadiness type (S) was more influenced by the changes in employment circumstances (${\beta}$=-.414) than by other types, and the dominance type (D) was not influenced. Based on the results of this research, it can be said that hotel's downsizing strategies influence job attitude such as organizational commitment and job satisfaction of cooking employees, and that there are differences in the influences according to the individuals' behavior types of kitchen employees.

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A Study on Heavy Metal Concentrations of Oxidized Hair Coloring Products in Korea Market (한국에서 유통 중인 산화형 염모제의 중금속 농도에 관한 연구)

  • Choi, Chae Man;Hong, Mi Sun;Lee, Yun Jung;Kim, Hwa Soon;Kim, Hyun Jung;Kim, Jung Hun;Chae, Young Zoo
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.39 no.3
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    • pp.241-249
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    • 2013
  • This study was aimed to provide the fundamental data about oxidized hair color products. For this reason, we collected 125 oxidized hair color products, which were distributed in domestic market from January to October, 2012, and measured the heavy metal concentrations of lead, arsenic, cadmium, chromium, manganese, nickel, copper in the samples. Results were compared by domestic, foreign, henna, type and color. The average metal concentrations were as follows; 0.211 ${\mu}g/g$ for lead, 0.008 ${\mu}g/g$ for cadmium, 0.051 ${\mu}g/g$ for arsenic, 0.954 ${\mu}g/g$ for chromium, 6.250 ${\mu}g/g$ for manganese, 0.591 ${\mu}g/g$ for nickel and 0.544 ${\mu}g/g$ for copper. In case of lead and arsenic, the concentrations were much less than the regulated amount (20 ${\mu}g/g$ and 10 ${\mu}g/g$, respectively) suggested by MFDS (Ministry of Food and Drug Safety). In henna (p < 0.05), the concentrations were significantly higher than those of other domestic and foreign oxidized hair color products as follows; 1.264 ${\mu}g/g$ for lead, 0.267 ${\mu}g/g$ for arsenic, 0.025 ${\mu}g/g$ for cadmium, 4.055 ${\mu}g/g$ for chromium, 72.044 ${\mu}g/g$ for manganese, 3.076 ${\mu}g/g$ for nickel and 4.640 ${\mu}g/g$ for copper. Statistically, it showed that the heavy metal concentrations were quite different for the different types of hair color products. The cream and liquid type products had the highest average concentration in chromium (0.708 ${\mu}g/g$, 0.478 ${\mu}g/g$, respectively). On the other hand, powder type products showed the highest concentration in manganese (60.041 ${\mu}g/g$). In addition, the concentrations of heavy metals and the color of products are not quite correlated. It was shown that average concentrations of lead and chromium were higher for yellow, chromium for red and pink, manganese for brown and black, and nickel for green.

Oral Cleft Risk Factors in Rural Area of Indonesia(Sintang) (인도네시아 농촌지역의 구순구개열 위험요인 사례조사)

  • Park, Dae-jin;Lim, Young-soo;Oh, Jee-young;Koh, Kwang-Wook;Song, Sung-Eun;Jo, Eun-Joo
    • Journal of agricultural medicine and community health
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    • v.31 no.2
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    • pp.187-208
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    • 2006
  • Objectives: This study was carried out to evaluate the risk factors of Oral cleft and to inspect the living environments of the rural areas of Sintang, Indonesia Methods: During 3 to 9 August 2004, A questionnaire survey was done for the risk factors of oral cleft. Case group was composed of 11 oral cleft patients who admitted Missionary Hospital whose mother's bloods were analyzed for anemia and hyperlipidemia. Control group was composed of 56 reproductive rural women recruited from near rural villages. Also we surveyed 4 rural areas of Indonesia with simple water test kits. $x^2-test$ for significant difference was analysed. Results: Drinking water was statistically significant risk factor(p<0.05) of oral cleft. Other factors had no statistical significancy. The kind of drinking water was river-originated water. In rural villages, water sanitation state, even boiled water, was very poor. Although $NO_2-N$, $NO_3-N$ was negative, E. coli-form microorganisms were strongly positive in most samples. Total food intake amount was not enough, and vitamin supplements were also under the need. Conclusions: Drinking the contaminated river-water around pregnancy was supposed to be one of the risk factors of oral cleft in Indonesia. Further study is needed for nitrate and mercury.

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Antiviral Properties of Probiotic Mixtures against Rotavirus in the Rat (랫드에서 로타바이러스에 대한 유산균혼합물의 항 바이러스활성)

  • Park, Jae Eun;Lee, Do Kyung;Kim, Min Ji;Kim, Kyung Tae;Choi, Kyung Soon;Seo, Jae Goo;Ha, Nam Joo
    • Korean Journal of Microbiology
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    • v.50 no.4
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    • pp.296-301
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    • 2014
  • Rotavirus is a major cause of acute gastroenteritis in young children in developed and developing countries. The use of probiotics for the treatment of gastrointestinal diseases is both safe and easily accessible. In this study, we evaluated the anti-rotaviral activities of probiotic mixtures in a Sprague-Dawley rat. 24 litters with their dams were randomly assigned to four groups; placebo, phosphate buffered saline (PBS), and two probiotic mixture (PRO-1 and PRO-2) groups. All rats were inoculated with rotavirus at dose of 8 log plaque forming units per rat at 5 days old. Animals in the PRO-1 and PRO-2 groups were orally administered probiotic mixtures 1 or 2, respectively, at a dose of 8 log colony forming units daily during 4 days. For control purposes, placebo and PBS groups were orally administered the same amount of placebo (containing maltose and polydextrose) or PBS once daily for 4 days, respectively. Antiviral analysis was performed by real-time quantitative PCR (RT-qPCR) and observing intestinal villi. As a result, weights of small intestines were greater in the PRO-1, PRO-2 groups than in control groups. Villi were short and villous epithelial necrosis was exhibited in control groups, but these morphological changes were not observed in PRO-1, PRO-2 treated rats. RT-qPCR analysis showed that VP7 gene level of rotavirus in fecal samples and small intestinal epithelial cells were lower in the PRO-1 and PRO-2 groups. These findings suggest that probiotic mixtures may be useful probiotics for the treatment of or as alternative therapies for rotaviral gastroenteritis.

Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance Starch (저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성)

  • Lee, Kyung Ha;Park, Jiyoung;Lee, Seuk Ki;Lee, Yu-Young;Lee, Byung-Won;Park, Hye Young;Choi, Hye Sun;Cho, Donghwa;Han, Sang-Ik;Oh, Sea-Kwan
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.62 no.4
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    • pp.285-292
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    • 2017
  • We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties 'Sindongjin' and high amylose rice varieties newly developed for food processing, 'Dodamssal' and 'Goami4' were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.