• Food Science and Preservation
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• v.23 no.7
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• pp.995-1003
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• 2016

Ulmus pumila L. bark underwent distilled water extraction under three temperature condition ($4^{\circ}C$, room temperature, or $80^{\circ}C$) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE $b^*$ values were high in extracts prepared under high extraction temperature ($80^{\circ}C$) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ${\geq}450\;mg\;GAE/g$ TP content and ${\geq}80\;mg\;CE/g$ tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The $4^{\circ}C$ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the $80^{\circ}C$ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under $4^{\circ}C$ and room temperature extraction conditions.

• Journal of Distribution Science
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• v.4 no.2
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• pp.81-106
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• 2006

The value of Its visitors is very important factors on selection of a Spa & Resort. The first detailed purpose of this paper is to analyse the differences of select behaviors of a Spa & Resort according to the types of values of the visitors. The second aim is to conduct a research on the characters of select behaviors of the visitors. The third aim is to analyse the degree of satisfaction of the visitors, re-visitation and the intention of recommendation. The fourth purpose is to provide useful materials on analysis about the values of the visitors at various Spa & Resorts and to trigger dramatic effect of recuperation, relaxation with its visitor's needs met, the maximum of hotel's management profit at Spa & Resort's area and programs to activate the region's economy. Factor Analsis Routine of SPSS Windows Version 10.0 was applied to accomplish the issues of the study. The Applied analysis by research process are as follows; This paper applied Frequency analysis to figure out interviewee's demographic characters and various using types of the visitors, using their experience of visiting, Select influence, Visiting period, Accommodation they use, Accompanyist, Costs, Season, Transportation, The necessary time. This paper showed important correlation between the visitors' select attributes and behaviors after using it, between their personal value and behaviors after using it, between their individual value, motive of use and their select behavior of destinations. In accordance with it, Managers or developer of a Spa & Resort should make a plan after a sufficient review of the visitors' individual value. The visitor's value is changing continuously according to the change of spatial, occasional environment and should be assessed by those changes.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.563-568
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• 2008

The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.

• Journal of the Economic Geographical Society of Korea
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• v.13 no.2
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• pp.253-269
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• 2010

This study analyzed image similarity, attribute recognition, and preference by multidimensional scaling. The analyses were carried out by 10 spa destinations (Deoksan, Bugok, Onyang, Yuseong, Suanbo, Bomun, Dongrae, Asan, Dogo, Haeundae) in Korea. The results were as follows: First, according to the analyses of image similarity of spa destinations, 'Haeundae, Dongrae and Bomun,' 'Dogo, Onyang, Asan,' and 'Deoksan, Suanbo, Bugok,' made similar image groups separately. However, Yuseong had different image from the other spa destinations in the above. Second, according to the analyses of attribute recognition of spa destinations, Deoksan and Bugok had more competitive ability in terms of 'the incidental facilities of spa destinations, 'Yuseong, Onyang, Asan, and Dogo' showed high competitiveness in terms of 'accessibility of spa destination' and 'tourism conditions.' Haeundae, Dongrae, and Suanbo had weak competitiveness in terms of 'the accessibility of spa destinations.' Third, according to the analyses of preference about spa destinations based on different job groups, office workers had a preference for Yuseong and Bugok, professional workers for Bomun, the people engaged in the farming, fishing, livestock raising and housewives for Haeundae and Dongrae, government officials, students, factory workers, the people living on a pension for Onyang, Deoksan and Dogo, and the self-employed for Suanbo. In conclusion, according to the analyses of spa destination preference based on different residence groups, residents of Seoul, Incheon, Gyunggi province, Gangwon province, Daejeon, Chungcheong province and Jeolla province had a preference for Yuseong, Suanbo, Onyang, Deoksan, and Asan and the residents of Daegu, Gyungsang province, Busan, Ulsan for Bugok, Bomun, and Haeundae.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Journal of the Korea Convergence Society
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• v.8 no.1
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• pp.131-138
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• 2017

The purpose of research and bamboo for failure, Damyang-county, Jeollanam-do at 2015 Damyang bamboo the world fairs held according to the attachment to local factors impact of regional development and hosting support. To identify the impact on the property held. Fair after setting up a hypothesis to carry out research in the visitors through after sample surveys and survey and Empirical Analysis. Show areas are improving in the future, due to host tourists want to come up with the purpose of research to become a popular tourist attraction again. Attachment or environmental factors and social factors showed that, and affect the region. The host of social factors turned out to be the biggest influence, and economic factors, environmental factors shown to affect, and to a venue in order.Attachment is a factor appears to be affecting the region was the venue. The property is shown to environmental factors is not statistically significant, and host local affection, support appears to be factors affecting the holding. As a result, Fair, held regional attachment to the Influence Factors of regional development support, and according to the next fair in the Region and through the impact on the property held.Evaluation strategy could contribute to explore the festival.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.21-24
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• 2015

Antioxidant activities of ethanol extracts from three types of sweet potatoes with distinctive flesh color (white, orange, and purple) were investigated. Total phenolic content of purple-fleshed sweet potato (PF) was always 2- to 5-fold higher than those of white-fleshed (WF) and orange-fleshed sweet potato (OF). 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of 70% ethanol extracts was highest ($EC_{50}$ = 0.179 mg/mL) for PF and lowest ($EC_{50}$ = 2.127 mg/mL) for OF. And then, reducing power was also highest ($EC_{50}$ = 0.236 mg/mL) for PF and lowest ($EC_{50}$ = 1.587 mg/mL) for WF. Antioxidant activities of 70% ethanol extracts were closely related to the amount of total phenolics. These results imply that antioxidant activity of PF is 6.7 to 11.9 times higher than those of WF and OF.

• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.129-134
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• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.114-127
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• 2016

The study, focused on social commerce food service consumers, attempted to test the relationship between perceived risk and price consciousness, and suggested that perceived risk and price consciousness, the the degree to which price is considered when purchasing goods, affect reuse intention. Through such test results, the study aimed to provide useful practical implications for establishing marketing strategies of companies related to food service social commerce, and those looking into behavioral intentions of social commerce using food service consumers. The subjects of the study were male and female residents of Korea over 2-years of age who have had some experience purchasing a dining out item through social commerce. The social commerce company selected for sampling was Coupang, which was the number 1 shopping App in 2014 based on the number of yearly visitors. A questionnaire-based survey was conducted on respondents who had indicated that they had experience purchasing foodservice goods through Coupang. The results revealed that source risk, privacy risk, psychological risk, and time-loss risk had negative influences on reuse intention. However, social risk and financial risk did not exhibit any influences. Price consciousness had positive influences on reuse intention. The study explored perceived risk and price consciousness as elements to affect continuous use of social commerce of foodservice consumers.