• 한국의류학회지
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• 제35권5호
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• pp.601-611
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• 2011

This research evaluates the availability of consumers moving to integrated multi channels by a target analysis on the integrated online channel and verifies the possibility of a synergy effect created by the expansion of an integrated online channel. The objectives are to define the scope of benefits desired in fast fashion and online shopping, compare the desired benefits of fast fashion consumers, online shopping consumers and fast fashion, and online shopping consumers, investigate the acceptance intention of the integrated online channel of consumers, and verity its relationship with the desired benefits. As a result, all consumers indicate the desire to pursue social recognition, pleasure, individuality, economic and convenience orientation, and fashion-innovativeness through shopping activities. In addition, there were differences in the mean of social recognition benefit individuality benefit, economical and convenience orientation benefit, and fashion-innovativeness benefit. Lastly, the acceptance intention of the integrated online channel was significant in all groups and the desired benefits that affect the acceptance intention of the integrated online channel were social recognition for fast fashion consumers along with pleasure and individuality for fast fashion and online shopping consumers.

• 한국콘텐츠학회논문지
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• 제12권11호
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• pp.174-182
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• 2012

본 연구는 국세청전자문서시스템 수용에 영향을 미치는 정보품질요인이 전자문서시스템의 지각된 유용성과 지각된 이용용이성 그리고 시스템 사용태도에 어떠한 영향을 미치는지를 기술수용모형(TAM)을 이용하여 분석하는데 목적을 두었다. 분석결과, 국세청전자문서시스템을 수용하는 과정에 있어서 지각된 용이성과 지각된 유용성은 전자문서시스템의 정보품질변수와 시스템의 사용태도에서 매개역할을 하고 있으며, 전자문서시스템의 정보품질요인은 지각된 사용용이성과 지각된 유용성에 영향을 미치는 것으로 나타났다. 또한 시스템의 지각된 사용용이성은 지각된 유용성에 영향을 미치며, 전자문서시스템의 정보품질요인은 지각된 사용용이성과 지각된 유용성의 완전 매개역할을 통해서 시스템 사용태도에 영향을 미치는 것을 확인할 수 있었다.

• 동아시아식생활학회지
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• 제26권4호
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• 한국식생활문화학회지
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• 제36권6호
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• pp.640-648
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• 2021

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

• International Journal of Internet, Broadcasting and Communication
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• 제15권1호
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• pp.33-39
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• 2023

Social networking is gaining speed and has grown indispensable as technology develops. As a result, social media, particularly Facebook, Instagram, and influencer marketing, are replacing conventional marketing trends. The top 15 search terms for Mongolian women between the ages of 18 and 34 in 2019 on Facebook were cosmetics and shopping. Companies use social media, the main tool of social media, to promote their products while simultaneously increasing productivity at a minimal cost. In Mongolia, finding out about cosmetic brand products on social media is rather usual. The impact of social media influencers on the purchasing of cosmetic brands must thus be researched. We aimed to find out the relationship between attractiveness, authenticity, communication ability, and influence, which are characteristics of beauty influencers, on product purchase intention and identification between consumers and followers (information acceptance, purchase intention). Communication ability and influence appeared to have a statistically significant positive (+) effect on identification. On the other hand, attractiveness, communication ability, and influence all showed a statistically significant positive (+) effect on information acceptance. Identification and information acceptance has s significant positive effect on purchase intention.

• 한국의류산업학회지
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• 제25권1호
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• pp.24-40
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• 2023

Contemporary consumers' acceptance of second-hand products has been increasingly improving worldwide, especially in China. Based on the Extended Unified Theory of Acceptance and Use of Technology, we developed and empirically validated a research framework to predict consumers' motivation to use re-commerce platforms. We explored the diverse factors influencing mobile commerce usage through re-commerce platforms. Furthermore, this study investigated the role of gender differences as a factor moderating the association between several constructs and the intention to use re-commerce platforms. A total of 226 consumer responses were collected. The results indicated that hedonic motivation, performance expectancy, consumer habits, social influence, and price value affect consumers' attitudes toward re-commerce platforms. The effects of the attitude toward re-commerce platforms on the intention to use these platforms were also statistically significant. When effort expectancy, hedonic motivation, and consumer habits in re-commerce platform usage increase, male consumers' attitude toward its usage, in particular, also increases. Meanwhile, when performance expectancy, hedonic motivation, and consumer habits in re-commerce platform usage increase, the attitude toward its usage increases among female consumers. Moreover, our results indicate that the two gender groups present different characteristics regarding re-commerce platform usage. Therefore, this study offers a theoretical basis for future analyses of second-hand trade.

• 한국수산과학회지
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• 제53권2호
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• pp.147-155
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• 2020

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y₁, gel strength; Y₂, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

• 한국수산과학회지
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• 제52권4호
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• pp.311-320
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• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.

• 한국수산과학회지
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• 제53권6호
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

• 한국ITS학회 논문지
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• 제19권1호
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• pp.17-31
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• 2020

본 연구에서는 자율주행자동차의 수용성에 미치는 주요 요인들을 분석하고자 하였다. 본 연구에서는 우리나라 정서에 맞는 수용 요인들을 분석하기 위해서 자율주행자동차 수용성에 대한 기존 선행 연구들을 분석하였고 PLS-구조방정식 모형을 중심으로 요인분석 연구를 진행하였다. 기존 연구에서는 기술수용모델에 의한 기술적인 안전성 연구에 중점을 두었다면, 본 연구는 우리나라 자율주행자동차 수용성에 대하여 새로운 시각으로 안전성 뿐만 아니라 편의성, 경제성, 환경성, 윤리성 요인등을 동시에 종합분석 하였다. 분석결과, 자율주행자동차의 수용성에 미치는 잠재요인은 안전성, 경제성, 편의성, 환경성 순으로 중요도가 분석되었다.