• 한국산학기술학회논문지
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• 제18권9호
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• pp.315-321
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• 2017

본 연구는 중국 중심의 관광산업의 문제점을 지적하고 다양한 나라의 외래관광객을 분석하여 그에 맞는 전략방향을 제안하고자 한다. 한국을 방문한 외래관광객을 대상으로 숙박, 쇼핑, 음식, 교통에 대한 지출과 만족도 및 재방문 의도 간의 영향 관계를 분석하고, 일본, 중국, 동남아, 미주, 및 유럽관광객들 간에 어떤 차이가 있는지를 탐색하였다. 연구는 2015년 외래관광객 실태조사 결과 데이터를 활용하여 AMOS를 이용한 구조방정식을 통하여 분석하였다. 연구결과, 첫째, 일본은 숙박비, 쇼핑비, 교통비가 개별만족도에 영향을 주었으며, 중국은 모든 비용이, 동남아는 쇼핑비와 식음료비가, 미주는 숙박비와 쇼핑비가, 그리고 유럽은 쇼핑비와 교통비가 만족도에 영향을 미치는 것으로 나타났다. 둘째, 일본은 쇼핑만족도, 음식만족도, 교통만족도가, 중국과 동남아는 모든 만족도가 재방문의도에 정의 영향을 미쳤다. 미주와 유럽은 교통만족도를 제외한 모든 만족도가 재방문의도에 정의 영향을 미쳤다. 이상의 결과는 각국의 외래관광객들이 중요하게 생각하는 여행 목적과 요소들을 발굴해서 이에 맞는 여행상품 및 서비스를 설계하고 개발해야 하며, 국가차원에서 쇼핑분야와 교통분야에서 각국의 외래관광객의 요구사항을 반영하여 개선할 점들을 찾고, 실행해야 할 것을 제시하고 있다.

• 한국축산식품학회지
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• 제29권5호
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• pp.599-611
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• 2009

This article concerns the labeling guideline for health benefits of livestock products. In recent years, livestock products with health benefits have emerged as a key market for livestock product industries. However, the current labeling regulation for functional foods severely prohibits livestock product industries from attaching most of the health benefits claims to the products. Also, manufacturers have some difficulties in labeling the health benefits of certain livestock products because of a lack of guidelines on health benefit claims for livestock products. Therefore, some livestock product industries and scientists have strongly demanded a revision of labeling regulation, Appended Chart No. 14 provided by Article 52 (2) of Enforcement Regulation of the Processing of Livestock Products Act, so they could mark the health benefits on their products. To support the 'revision of labeling regulation', the goals of this article were as follows; 1) to assess the current situation on nutrition labeling and nutrition claims on foods, 2) to determine the current situation on health claim regulatory systems used in foreign countries (CODEX, USA, Japan, EU, and Australia/New Zealand), 3) to assess the current situation on the health claim or health benefit claim regulations for functional foods, conventional foods, and livestock products in Korea, and 4) to determine the need for complement in health benefit claim for livestock products. In conclusion, guidelines for the use of health benefit claims on livestock products should be prepared as soon as possible and the guidelines should be viable and easy for manufacturers and control authorities to understand. Also, nutrient profiles should be developed to identify whether the livestock products are eligible to bear health benefit claims and to help consumers make the right choices.

• Journal of Microbiology and Biotechnology
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• 제17권7호
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• pp.1152-1161
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• 2007

An immunochromatography (ICG) strip test based on a monoclonal antibody for the rapid detection of L. monocytogenes in meat and processed-meat samples was developed in this study. A monoclonal antibody (MAb) specific to L. monocytogenes was produced from cloned hybridoma cells (FKLM-3B12-37) and used to develop an ICG strip test. The antibody showed a stronger binding to L. monocytogenes than other Listeria species, and a weak cross-reaction to S. aureus based on an ELISA. The detection limit of the ICG strip test was $10^5\;cell/ml$. In total, 116 meat and processed-meat samples were collected and analyzed using both the ICG strip test and a PCR. The ICG strip test and PCR indicated L. monocytogenes contamination in 34 and 27 meat samples, respectively. The 7 meat samples not identified as L. monocytogenes positive by the PCR were also tested using an API kit and found to be contaminated by Listeria species. In conclusion, the ICG strip test results agreed well with those obtained using the PCR and API kit. Thus, the developed ICG has potential use as a primary screening tool for L. monocytogenes in various foods and agricultural products, generating results within 20 min without complicated steps.

• Asian Pacific Journal of Cancer Prevention
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• 제14권5호
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• pp.2897-2901
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• 2013

Gastric cancer is the second most common cause of cancer-related deaths in the world. Although certain dietary factors and lifestyles have been suggested to be associated with gastric carcinogenesis, there have been few investigations focusing on rural areas. A case-control study was therefore carried out to investigate the risk factors of gastric cardia cancer (GCC) in rural areas of Linzhou. A total of 470 newly diagnosed cases of GCC and 470 healthy controls were included. Face-to-face interviews were conducted, using a uniform questionnaire containing questions on demographics, per capita income, living habits, dietary habits and family history of tumors. The relationship between putative risk factors and GCC was assessed by odds ratios (OR) and their 95% confidence intervals (95%CI) derived from conditional logistic regression model by the COXREG command using SPSS 12.00. Multivariate logistic regression analysis was used to evaluate simultaneously the effects of multiple factors and other potential confounding factors. Multivariate logistic analysis showed that smoking (OR=1.939, 95%CI:1.097-3.426), alcohol drinking (OR=2.360, 95%CI: 1.292-4.311), hot food consumption (OR=2.034, 95%CI: 1.507-2.745), fast eating (OR=1.616, 95%CI: 1.171-2.230), mouldy food (OR=4.564, 95%CI: 2.682-7.767), leftover food (OR=1.881. 95%CI: 1.324-2.671), and family history of tumor (OR=2.831, 95%CI: 1.588-5.050) were risk factors for GCC. High per capita income (OR=0.709, 95%CI: 0.533-0.942), high education level (OR=0.354, 95%CI: 0.163-0.765), consumption of fresh fruits (OR=0.186, 95%CI: 0.111-0.311) and vegetables (OR=0.243, 95%CI: 0.142-0.415), and high BMI (OR=0.367, 95%CI: 0.242-0.557) were protective factors for GCC. Our data indicate that unhealthy lifestyle and dietary habits might be important contributors to GCC in this population.

• 한국실내디자인학회논문집
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• 제22권5호
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.

• 한국식생활문화학회지
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• 제27권3호
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• pp.294-303
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• 2012

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).

• 한국식품과학회지
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• 제35권5호
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• pp.849-855
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• 2003

전곡립(Whole grains)의 압출공정에 따른 수용화 현상과 이화학적 특성의 변화를 측정하였다. 본 연구에서 전곡립으로는 현재 산업적으로 분말곡류 제품에 가장 많이 사용되고 있는 현미, 현미찹쌀, 보리 및 율무의 4종을 사용하였다. 전곡립은 스크류 속도 $200{\sim}300\;rpm$, 온도 $110{\sim}130^{\circ}C$, 수분함량 $15{\sim}25%$의 범위에서 13개의 각각 다른 조건으로 압출공정을 시행하였다. 압출공정한 전곡립 시료의 특성은 수분용해지수(water solubility index), 점도, 식이섬유, 분산성, 팽화(expansion) 등을 측정하였으며, 이를 압출공정 처리하지 않은 생원료 및 볶은 시료(roasted grains)와 비교하였다. 수분용해지수는 압출공정에 의해 모든 곡류에서 뚜렷하게 증가하였으며, 특히 아밀로펙틴을 많이 함유하고 있는 현미찹쌀은 현미보다 2배 이상 증가하였다. 압출공정에 따른 곡류의 식이섬유함량을 측정한 길과 수용성 식이섬유는 증가하였으며, 반면에 불용성 식이섬유는 감소하는 경향을 보였고, 총 식이심유 함량은 큰 차이를 보이지 않았다. 또한 압출공정에 의해 분산성의 향상, 팽화 현상 등이 뚜렷하게 관찰되었다.

• 한국식품과학회지
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• 제33권6호
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• pp.686-692
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• 2001

전곡립을 이용한 기능성 식품개발을 위하여 현미, 현미찹쌀, 보리, 현미율무를 온도 $110{\sim}130^{\circ}C$, 수분함량 $15{\sim}25%$, 스크류속도 $200{\sim}300rpm$의 조건에서 압출성형하고, 반응표면분석법(RSM)을 이용하여 최적조건을 분석하였다. 압출공정에 의한 전곡립의 수용화 효과는 수분용해지수(WSI), 농도(수율), 고유점도를 측정하였으며, 수율과 고유점도를 동시에 고려하여 새로운 무차원군의 최적인자인 $([\eta])$를 적용하여 최적조건을 찾고자 하였다. 각 조건별 실험결과를 반응표면분석을 실시하여 본 결과, 종속변수들에 대한 결정계수$(R^2)$는 $0.936{\sim}0.984$ 범위로 나타났다. 현미의 경우에는 수용화 수율, 현미찹쌀은 고유점도, 보리와 현미율무는 수용화 수율과 고유점도에 대해서 모델식이 유의성을 나타내었다. 특히 독립변수 중에서는 수분함량이 가장 큰 영향을 보였다. 최적인자인 $([\eta])$에는 고유점도가 더 큰 영향을 미치므로, 현미의 경우에서는 유의성을 보이지 않았다. 현미의 경우를 제외하고 최적화 인자로 설정한 $([\eta])$의 최적값을 찾기 위하여 회귀분석을 한 결과 임계점은 스크류 속도는 약 300rpm, 수분함량은 20%, 온도는 $120^{\circ}C$인 지점에서 나타났다.

• 한국식품과학회지
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• 제32권1호
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• pp.90-96
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• 2000

대량취반공정의 표준화를 위하여 최적침지 및 취반 조건에 대하여 연구하였다. 침지공정에서 쌀의 수화속도를 수화시간, 수온 및 초기수분함량의 함수로 예측 할 수 있는 수화모델을 제안하였으며, 수화모델 예측 값과 실험값은 잘 일치하였다. 최적수화시간은 침지수온 $20^{\circ}C$ 이하에서는 60분 그 이상의 온도에서는 30분이였으며, 침지 종료 후 침지미의 수분함량은 품종에 따라 $25{\sim}35%$ 범위였으며, 침지 후 쌀의 무게 증가율은 $1.20{\sim}1.27$배였다. 연속취반공정에서 취반솥 1개당 취반용량을 생쌀 6㎏을 기준했을 때 4종의 일반미에 대한 최적가수율은 $1.41{\sim}1.46$였으며 이 조건에서 취반했을 때 밥의 최적수분함량은 $60{\sim}62%$였다. 대량취반시 솥 1개당 취반용량을 생쌀기준 $4.5{\sim}6.5kg$ 범위에서 0.5kg씩 증가 시켰을 때 최적가수율은 $1.54{\sim}1.37$로 감소하였으며 취반과정 중 수분의 증발율도 $25.6{\sim}19.7%$로 감소하였다. 그러나 초기 가수율에서 취반과정 중 증발량을 뺀 실질 가수비는 취반용량에 관계없이 약 1.13배로 일정하였으며, 밥의 수분함량도 61% 내외로 일정하였다.

• 유통과학연구
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• 제14권4호
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• pp.67-79
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• 2016

Purpose - Over recent years, we have concerned about safety and quality on food products because of delivery complexity. The dependence of foreign food products escalate supply of products. And there are often negligent accident of marine and agricultural products. Therefore, the complexity increases the importance of safety on food and information quality for consumers. In spite of the interest augmentation of various interested parties, there is decrease in reliability and effectiveness, if it would be established without the right directivity. For the study, we tried to examine the first considerations the point of - view in service environment and information quality with accepting and diffusing the Traceability System. Then, we tried to verify the relationships between the factors of TS and the determinants of behavior decision. Next, we made efforts to find the mutual relationship among distributors, producers, consumers and the other prerequisite factors from the point of view in service environment and information quality in order to operate effectively the information perspective and system. Research design, data, and methodology - For the purpose of this study, the samples of consumers were targeted to Traceability System, and 661 people have been investigated. Through theoretical discussion of previous research, nine hypotheses were established, the influence of Continuous User Intention in TS. In order to test the hypotheses, a survey had conducted for 661 consumers as opinion leaders in their 20s-60s as data, and structural equation modeling was used. The difference analysis between Agricultural and Marine Products in TS; SPSS 22.0 and AMOS 22.0 were used for statistical analysis. Results - The major findings from this study were as follow; all factors of information quality excluding completeness and a social-impact had effects on the ease of use; all factors excluding understand ability in information quality and a social-impact had effects on the usefulness; completeness and social-impact had effects on perceived value; the ease of use had effects on usefulness and perceived value; usefulness had effects on perceived value and the intention of continuous use. From the results of different analysis, the CPLT(Completeness) factor has positive effects on Easy of USE and PV(Perceived Value) strongly in agricultural products. On the other hand, Social Duty has positive effects on Easy of Use strongly in marine products. Conclusion - In the age of information overflowing, TS will be a burden for users if it places too much emphasis upon accessibility. To accept and diffuse TS safely, therefore, Information System should be settled first into initial market formation. In addition, if TS elements are considered in conjunction with information factors and user environment, the acceptance and diffusion of TS would make synergy effect, even better. That is, this study contributes to the acceptance and diffusion of Traceability System. Accordingly, information quality will be settled into initial market formation. Also, social-impact element will be considered in conjunction with information quality's factors, and it will make synergy effect.