• Culinary science and hospitality research
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• v.20 no.5
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• pp.29-33
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• 2014

In this study, we examined the antioxidant activity of the naturaceutical extract in vitro using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, reducing power assay, and phenolic acid contents. The total phenolic and total flavonoids contents of naturaceutical extract were 5.46 mg/g, 2.21 mg/g, respectively. The DPPH radical scavenging activity of natraceutical extract varied from 18.77 ($200{\mu}g/mL$) to 3.44 ($1,000{\mu}g/mL$). The reducing power of the natraceutical extract absorbance varied from 1.07 (0.78 mg/mL) to 3.44 (12.5 mg/mL), and reducing power of extract presented a concentration-dependent activity increase. The highest amounts of trans-ferulic acid, p-hydroxybenzoic acid, p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzaldehyde, and trans-cinnamic acid were observed in the naturaceutical extract at the levels of 750.79, 619.75, 531.34, 222.04, 219.28, 107.40, and $89.56{\mu}g/g$, respectively. The results imply that this antioxidant effect of the naturaceuticals extract could be harnessed in the management and prevention of degenerative diseases associated with oxidative stress.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.153-174
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• 2003

Travel motivations appear particularly useful in describing those individuals who visit a specific travel attraction versus those who do not visit the attraction. Novelty seeking is an important motivator for traveling today. In this study four factors and three groups resulting from a cluster analysis were tested in determination for 13 preference and 21 motivators. The major finding of this study are as follows: Prior consideration in oversea travel for people is to expect to contact new culture and exotic environment. In the selection of oversea travel with the level of novelty seeking traits, rhere is meaningfull diffrences. In the novelty seeking levels of leisure activities remarkable difference appeared in the selective degree variables and the examination of the gap. In the selection of oversea with the novelty seeking level it displayed meaningful differences in the 10 items. In a travel in accordance with levels of novelty seeking- which is divided into groups high, medial, and, low level of novelty seeking groups- four elements of their levels demonstrated meaningful differences, such as adventure seeking type, out-of-ordinary life type, fun seeking type and free travel type. In order words, the means of high-concerned group, medial, and ldw-concerned group showed remarkable differemndes.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.39-63
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• 2003

Hotel Enterprises are coping with changing circumstances by utilizing ABM and are downsizing for the sake of Innovation Results by setting up ERP(Enterprise Resource Planning) system. This study is intended to explore the correlations between Activity Based Management(ABM) of Strategic Management and ERP System Satisfaction, and the relations between ERP System Satisfaction and Downsizing. And through this, the methods of effective Strategic Management Development and efficient Downsizing will be suggested The objectives of this study are as follows: (1) to research the definition of Tourist Hotels' ABM (2) to examine the correlations between AMB and ERP system Satisfaction (3) to study the relations between ERP System Satisfaction and Downsizing Study Hypotheses, referring to preceeding study of Doo-jin Kong(2002) and DeLone & McLean, were set up to verify the Study Model. Data Analyses include the questionnaire survey of the Hotels using ERP system, reliability analysis, and regression analysis: for these analyses was used SPSS 10.0, the statistics package program. The conclusions show: First, ABM influences ERP System Satisfaction. Second, ERP System Satisfaction influences Downsizing. Therefore, ABM of Tourist Hotels needs to systematically take advantage of the Information Factors from ERP system and to maximize results by executing Downsizing through System development.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.168-183
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• 2006

The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH $(\alpha,\alpha’-diphenyl-\beta-picrylhydrazyl)$ free radical scavenging activity. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and 1% tryptone as nitrogen source. In color values, with increasing Chungkukjang powder content, the "lightness" (p<0.05) decreased in the crumb bread, while the redness(p<0.05) and yellowness(p<0.05) increased. The volume and specific volume of roll bread with 5.0% Chungkukjang powder were the highest(p<0.05). In the rheology measurements for the roll bread, the hardness (p<0.05) decreased with the addition of 5.0% Chungkukjang powder, but then increased with further additions of Chungkukjang up to 10.0%. Highest sensory scores for color, flavor, taste(p<0.05), texture(p<0.05) and overall acceptance(p<0.05) were obtained from roll bread with 5.0% Chungkukjang powder and control. From the results of this study, it was assumed that the development of food products using Chungkukjang is prospective in response to health-oriented consumers.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.372-380
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• 2020

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.15-32
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• 1998

This experiment was carried out to evaluated biological availability of calcium inthe sea mustard, sea tangle and sea lettuce in the rats. Standard diets were made to supply 0.3% of Ca from CaCO3. Consequently, levels each test ingredients to be added were sets by their Cacontents. The ingredients such as sea mustard, sea tangle and sea lettuce wereadded to basal diet at levels of 15.23%, 12.66% and 23.42% respectively. Ingredients of the basal diet were soybean protein, corn oil, alpha-cellulose, methionine, choline cholride and vitamin and mineral premix. Dextrose was added at level up to 100%. Amount of soybean protein was adjustable to make all the diets isontrogenous. Rats were fed ad libitum the diets for 13 days. The results were summarized as follow: 1. Serum calcium levels of the sea mustard group(15.23%) were higher than those of the other group, but rats fed sea lettuce diets appeared to have the lowest value. 2. Ca concentration in tibia were lower in rats fed with sea lettuce, rather than in those with standard diet. 3. Ca concentration in femur of the rats fed seaweeds did not show any significant difference among groups. 4. In the liver weight in groups fed on the all experimental groups were decreased more than that in the case of the standard diet groups.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.163-185
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• 1998

It is expected that marketing environment of the hotel industry will change much this year. Hotels should make strategic marketing activities to cope with the rapid change of the environment positively. With the case study of marketing activities for American market of "L" Hotel, a deluxe hotel in Seoul, this study is to present the ways of improving marketing activities of a tourist hotel. U.S.A market has been emerging as the most important market in deluxe hotels with strong value of U.S. dollar currency. To get more Ameriean staying guests. hotels had better make effortis in American market as follow. First, hotels should select corporate market as main target market in U.S.A market. Second, hotels should make preferred corporate rate contracts with corporate travel departments of corporate accounts as their house agents Third, hotels should recognize Global Distribution System as major eservation network in U.S.A Fourth, hotels should advertise effectively in G.D.S in order that agents may reserve the hotel with its visual information. Fifth, hotels had better make the most use of three branch offices of K.N.T.O and sale offices of their affiliated reservation system to get useful information on corporates and travel agents.el agents.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.47-58
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• 2003

Brown rice was used as material for solid-substrate cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10 hours for brown rice, but the final water content was much less than optimum water content(65%). Hot water reduced the hydration time of brown rice, and the water content reached to 65% within 40 mins. From this result, hot water was better than cold water for the hydration of brown rice. We attempted to develop a practically applicable process by combining the soaking and sterilization. The water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The content of free sugar increased far more in brown rice fermented with mycelium than in brown rice which was not fermented. Addition was most suitable 20% when add mushroom-rice to brown rice.