• International Journal of Internet, Broadcasting and Communication
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• v.14 no.4
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• pp.36-40
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• 2022

Many parts of life have been changed due to the unprecedented coronavirus outbreak, and Noncontact has now become a general culture of society around the world. Also, many years later, after the Fourth Industrial Revolution, it is now deeply embedded in the human lifestyle. The purpose of this paper's research is to investigate the metaverse perception before and after Corona. It was confirmed that the number of metaverse, the central keyword, was 70971 before Corona, but 261767 after Corona, which was more than three times the frequency. In addition, it was confirmed that the number of COVID-19, the reference point of this study, increased significantly to 1,9236 during the pre-COVID-19 period. Through this, it can be inferred that the metaverse accelerated and developed significantly after the corona. Metaverse about Keywords such as cryptocurrency, cryptocurrency, coin, and exchange appeared before Corona, and the word frequency ranking for blockchain, which is an underlying technology, was high, but after Corona, the word frequency ranking fell significantly as mentioned above. As such, it was confirmed that keywords for metaverse were changing before and after Corona, and as such, Consumers' perceptions were also changing.

• Journal of Distribution Science
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• v.22 no.5
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• pp.105-115
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• 2024

Purpose: The purpose of the current study is to highlight the drivers of corporate environmentally and socially sustainable performance among different players including airlines, caterers, suppliers and logistics companies in the flight catering supply chain. Research design, data and methodology: Based on a qualitative research approach this study employed in-depth semi-structured interviews exploring the drivers of corporate sustainable performance with management from major in-flight catering stakeholders (n=23) from the perspective of constructivism. Using the snowball sampling approach, interviewees were carefully chosen to represent a diverse range of supply chain contexts (airlines, catering, non-food suppliers, and logistics companies). Results: By focusing on the complex context of multiple supply chain partners, the study identified a range of complex relationships between the drivers of sustainable performance in the supply chain: firm-led drivers, factors influencing firm-led drivers, partial influencers, and additional factor, cost. Conclusions: This study emphasizes that some drivers do not play an absolute role and has highlighted that there is a need for companies to change the attitude, that is to pay more than 'lip service' to improving sustainable performance. This study develops a theoretical framework of the drivers of corporate sustainable performance, along with its practical industry implications.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.254-261
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• 2014

In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility ($F_0$ value) at various positions in the product was measured through a wireless $F_0$ sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be $120.7^{\circ}C$, 13 min for rotary type and $120.7^{\circ}C$, 20 min for stationary type. At those conditions, they had similar sterility ($F_0$ value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35~45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p<0.05).

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.27-36
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• 2014

We investigated a method to improve antioxidant activities of colored potato extracts by ultra high pressure extraction process. The colored potato was extracted by water at $60^{\circ}C$(WE) and 300 MPa for 15 min (High Pressure Extraction, $HPE_{15}$) and 30 min (High Pressure Extraction, $HPE_{30}$). The extractions yielded by different extraction processes were 1.73(WE), 2.10($HPE_{15}$), and 2.41($HPE_{30}$)%. Total phenolic acid contents of different extraction processes were estimated as 48.21(WE), 50.20($HPE_{15}$) and 51.34($HPE_{30}$) GAL mg/g, respectively. The flavonoids contents of different extraction processes were measured as 13.12(WE), 14.35($HPE_{15}$) and 15.17($HPE_{30}$) RE mg/g, respectively. Generally, for the contents of phenolic acid and flavonoids, the samples from HPE were higher than those from conventional extraction process. $HPE_{30}$ showed 76.21% of DPPH radical scavenging activity (EDA, %) in 1,000 ug/mL. The reducing power of $HPE_{30}$ also showed the high activity as 0.42. In generally, antioxidant activities of colored potato were increased by high pressure extraction process. We could tell that the HPE extracts of colored potato had a higher antioxidant activity than those from conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.175-182
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• 2006

Diets consist of two different pork samples: pork of a Jeju native pig ( 260 days old, $101{\sim}103kg$ ) not fed tangerine byproduct during finishing period ($T_0$), and pork fed 8% and 15% tangerine byproduct during growing and finishing period ($T_1$), respectively. The effects of the diet on the physiological activities of rats were studied by feeding 17-week old rats with the two diets for 4 weeks. There was no significant difference between $T_0$ and $T_1$ in the rat's feed intake, feed efficiency ratio, and weight gain. Furthermore, there was no significant difference between $T_0$ and $T_1$ in the rat's weight of liver, kidney, spleen, epididymal fat pad, triglyceride and cholesterol of liver. Both $T_0$ and $T_1$ showed similar trends in terms of total lipid, phospholipid, triglyceride, total cholesterol, atherogenic index, protein, glucose, hemoglobin level, mineral level, and ${\gamma}$-GTP, ALT, AST and ALP activities. However, $T_1$ showed the trend of increasing amount of the serum's HDL and LDL cholesterol level, compared with $T_0$.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.854-859
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• 1997

In order to compare physicochemical properties of aqueous extract in 3 beans (small red bean, mung bean, black soybean), proximate composition, free sugars, free amino acids, minerals, absorbance and surface refractance color were investigated. Regardless of raw materials composition, the 3 beans extracts had similar proximate compositions. Free sugar analysis showed that fructose, glucose, sucrose, maltose, raffinose and stachyose were varied among the extracts. Raffinose and stachyose were the major sugar and fructose was measured only in black soybean and glucose was merely found in small red bean. Seventeen free amino acids in beans extract were analysed in the extracts. Among the free amino acids, arginine, aspartic acid, glutamic acid and serine were the main amino acids. Black soybean extract had maximum absorbance at 460 nm and 540 nm. L value of black soybean extract was lower than those of small red bean and mung bean.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1158-1163
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• 2017

This study investigated the antioxidative activity and whitening efficacy of Crataegus pinnatifida Bunge fruit 70% ethanol extract (CFE). The total polyphenol contents of CFE was 61.31 mg/g, and the total flavonoid contents was 25.42 mg/g. The electron donating ability of CFE at a concentration of $1,000{\mu}g/mL$ was 85.80%. The ABTS radical scavenging activity, and reducing power of CFE at a concentration of $1,000{\mu}g/mL$ were 17.3% and 0.31, relatively. The maximum permissible levels of CFE in melanoma cells were $100{\mu}g/mL$. CFE at $50{\mu}g/mL$ reduced melanin contents by 8.5%. CFE at $1,000{\mu}g/mL$ reduced intracellular tyrosinase activity by 46.83%. Collectively, the results of this study suggest that CFE effectively inhibited tyrosinase activity, whereas melanin synthesis was weak. These results suggest that Crataegus pinnatifida Bunge fruit could be used as a whitening agent and antioxidant resources for functional foodstuffs, cosmetics, and beauty industrial materials.