• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• International Commerce and Information Review
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• v.14 no.3
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• pp.539-558
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• 2012

The purpose of this study is examining the differences of mobile SNS's service quality, which consists data quality and system quality, among the groups that are classified by commitment and customer loyalty. For the experimental analysis, the frequency analysis was performed for general characteristics of sample. The variables were selected by factor analysis that also prove the validity of variables. The value of Cronbach's alpha was calculated to check the reliability of variables. In addition, the group was determined by the both hierarchical and hierarchical cluster analysis, then ANOVA was performed to test the hypotheses that there are differences of mobile SNS's service quality, among the groups that are classified by commitment and customer loyalty. The results of this study support that there are differences among the groups toward mobile SNS's service quality and also shows the more commitment and loyalty group is the higher recognition of mobile SNS's service quality. Thus, the companies have to realize that mobile SNS is very important key factor to success in rapidly changing business environment. In conclusion, the companies implement different customized strategy for the different group and develop the contents and the applications to maximize the commitment and loyalty of for the mobile SNS users.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1727-1735
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• 2013

This study is carried out to investigate the analysis of nutrition and antioxidants of soybean Chungkukjang powder (SCP), Yak-Kong Chungkukjang powder (YCP) and Yak-Kong Chungkukjang powder added black foods (YCBP) for the management of Alzheimer's disease. The water content of YCBP was higher than that of SCP and YCP. The soluble and crude protein contents of YCP were the highest among three Chungkukjang powders. In SCP, YCP and YCBP, the ratios of unsaturated and saturated fatty acids were 5.17, 5.76, and 5.78, respectively. The mineral content of SCP was higher than that of YCP and YCBP. Antioxidants analysis showed that the content of diadzein was the highest in YCP and genistein, and anthocyanin contents were higher than the others in YCBP. In conclusion, YCP and YCBP had higher contents than SCP in soluble and crude proteins, and unsaturated fatty acids, which are needed for composition and function of the brain tissue. Also, it was found that the contents of diadzein, genistein and anthocyanin with outstanding antioxidative ability were high. Thus, this study suggests that Chungkukjang powder, which is made with Yak-Kong, black sesame, black rice and sea tangle, can be utilized for in vivo experiment for the control of oxidative stress, reported as cause and therapy for Alzheimer's Disease.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.45-50
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• 2011

In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.

• Journal of Preventive Medicine and Public Health
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• v.44 no.3
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• pp.131-139
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• 2011

Objectives: Masked hypertension is associated with metabolic risks and increased risk of cardiovascular disease. The purpose of this study was to identify the frequency of and risk factors of masked hypertension in Korean workers. Methods: The study was conducted among 121 employees at a hotel in Gyeongju, Korea, from December 2008 to February 2009. We measured blood pressure (BP) both in the clinic and using 24-hour ambulatory BP monitors for all subjects. Hypertension was defined independently by both methods, and subjects were classified into four groups: true normotension, masked hypertension, white coat hypertension, and sustained hypertension. Results: The frequency of masked hypertension in our study group was 25.6%. Compared with true normotension, the factors related to masked hypertension were male gender (odds ratio [OR], 10.7; 95% confidence interval [CI], 1.41 to 81.09), aging one year (OR, 0.88; 95% CI, 0.78 to 0.99), clinic BP 120-129 /80-84 mmHg (OR, 8.42; 95% CI, 1.51 to 46.82), clinic BP 130-139 / 85-89 mmHg (OR, 12.14; 95% CI, 1.80 to 81.85), smoking (OR, 5.51; 95% CI, 1.15 to 26.54), and increase of total cholesterol 1 mg / dL (OR, 1.05; 95% CI, 1.02 to 1.08). In males only, these factors were clinic BP 120-129/ 80-84 mmHg (OR, 15.07; 95% CI, 1.55 to 146.19), clinic BP 130-139/ 85-89 mmHg (OR, 17.16; 95% CI, 1.56 to 189.45), smoking (OR, 11.61; 95% CI, 1.52 to 88.62), and increase of total cholesterol 1 mg/dL (OR, 1.05; 95% CI, 1.01 to 1.09). Conclusions: The frequency of masked hypertension was high in our study sample. Detection and management of masked hypertension, a known strong predictor of cardiovascular risk, could improve prognosis for at-risk populations.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.20-32
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• 2011

The purpose of this study is to analyze customers' behavior in using word-of-mouth(WOM) information about Korean local food restaurants. The questionnaire developed for this study was distributed to 500 customers living in Jeonbuk area and a total of 455 copies (91.0%) were used for analysis. The statistical analysis was conducted using SPSS Win(12.0). The results were summarized as follows. The recommendation of people experienced'($M=3.57{\pm}1.24$) and 'word-of-mouth through people around'($M=3.52{\pm}1.20$) were major word-of-mouth information sources of Korean local foods; 'taste of food'($M=4.16{\pm}1.15$) and 'service quality'($M=3.79{\pm}1.11$) were important attributes in word-of-mouth information. In addition, to the question about the reasons for recommending the restaurant to the people around, the most people replied that 'flavor, nutrition and quality of local foods can be kept only in the specific location' ($3.53{\pm}1.08$), followed by 'to keep the memory of the visit to the areas in mind through local foods'($3.51{\pm}1.03$). These results showed that people usually recommend a restaurant based on the quality of the food itself or local characteristics. As a result, it is deemed that word-of-mouth effect is an important factor for the spread of Korean local foods.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.4
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• pp.100-110
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• 2008

The purposes of the study were to analyze the effects of determinants and persuasive messages on the willingness-to-pay cultural & heritage assets' admission fees. Recently visitors have responded to a nationwide boycott of the fees within national parks due to feelings of disapproval and resentment. Data were collected through onsite surveys of 302 visitors in the Mt. Gyeryong National Park. Regression analysis and two-way ANOVA were employed to obtain the results. The results indicate that credit card payment was the most prominent predictor of willingness-to-pay at the .05 level. The second highest coefficient was obtained in the condition levying of admission fees and parking fees at the same time, providing temple interpretive services, followed by free days for everyone on special days each month. In addition, the most persuasive message was the descriptive content, which stated that fees were profoundly committed to the protection of the cultural heritage for future generations. As a result, it is effective to continually persuade visitors to use posters or reminders that stress the preservation of cultural assets at the entrance gate.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.363-368
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• 1994

The study was carried out to investigate the proximate composition, amino acids, dietary fiber, ascorbic acid and minerals contents of seven edible wild vegetables; an Evening Primerose($S_1$), a Spiderwort($S_2$), the Flower of a Convolvulus($S_3$), So Ru Jaeng Yi($S_4$), Shoe Bi Rum($S_5$), O Yi Pul($S_6$), Jip Sean Na Mul($S_7$). Results as summarized as follows: 1. The moisture contents of samples were determined as 64.43~88.30% The largest amount of them was contained in a Spiderwort($S_2$) and the smallest was in a Jip Sean Na Mul($S_7$), 2. The crude protein contents of samples were determined as 2.71~8.10%. The largest amount of them was contained in a O Yi Pul($S_8$), the smallest was in the Spiderwort($S_z$). 3. A relatively large amount of total amino acids were determined in samples. The abundant amino acids existed in the samples were Glutamic acid(10%), Lysine(8%), Leucine(8%) and the content of Methionine was very low. The highest level of them was found in the Convolvulus($S_3$), 4,419.6 mg% and the lowest was Shoe Bi Rum($S_5$), 2,393.1 mg% 4. The Ascorbic acid contents of samples was determined as 55.99~31.8O mg. The highest level of them was found in the Jip Sean Na Mul($S_7$) and the smallest was in the Primerose($S_1$) 5. The mineral contents of samples were determined. A relatively large amount of K, Ca and Mg were found in the samples. Especially the level of Iron was higher than that of any other vegetables. 6. The contents of dietary fiber were determined as 31.8~79.9%. The highest level of them was found in the Convolvulus($S_3$) and the lowest was in the Spiderwort($S_2$). The highest level of them was found in the Convolvulus($S_3$) and the lowest was in the Spiderwort($S_2$). From the above mention, we can say that the contents of protein, fat, fiber, total amino acids and iron were abundant in wild grasses than that of any other wild and cultured vegetables. The contents of ascorbic acid, potassium, calcium and magnesium were similar and the moisture is significantly low compared with any other vegetables.

• Journal of the Korean Institute of Landscape Architecture
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• v.39 no.5
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• pp.48-56
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• 2011

The objective of this study is to develop quantitative criteria for setting reasonable standards and regulations for building heights in collective facility districts inside national parks or those connected to their borders. Heights of all building sin collective facility districts were simulated in order to determine heights of ridge lines of sight passing the upper parts of buildings from a main view point. Where a facility's zone is located at the inside or boundary of inland mountainous national parks, and there are coastal type national parks with mountains in the background, the study recommended assigning the maximum allowable height of a building as 8.82m if national park authorities intend to preserve the ridges at three-tenths the height of a mountain. It amounts to 3 or 3.5 stories when it is converted into the number of floors. It is desirable to apply this standard to accommodations like a hotel except lodge or cottage as the maximum allowable height of a building. Nevertheless, when there aren't back mountainous areas among coastal-type national parks, there is a need for applying a separate standard. If an equal and uniform standard is applied to all collective facility districts, it becomes difficult to address local differences when managing landscape. There must be flexibility when applying a standard, depending on variables such as location of view points, differences in the methods of selection of view points, and differences in view angles, etc. Thus, there is a need for different landscape management strategies that address the unique natural environment of different zones.