• 정보화정책
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• 제29권3호
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• pp.26-47
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• 2022

'산업융합 신제품의 적합성 인증제도' (적합성 인증제도)는 개별 법령상에 융합 신제품에 적합한 인증 기준이 아직 준비되지 않았을 때, 별도의 입법 없이도 산업융합 촉진법에서 정한 바에 따라 동일 효력의 인증을 부여할 수 있는 법적 인증제도이다. 적합성 인증제도는 다른 인증제도들과 달리 규제 시차로 인한 융합 신제품의 인증애로를 해소하는 특성이 있다. 그럼에도 적합성 인증제도를 규제 개선의 관점에서 세부적으로 분석한 연구는 드물었다. 본 연구는 규제 문제가 발생 후 해소되기까지의 과정에 적합성 인증의 단계들을 순차적으로 매칭하여, 융합 신제품의 규제 시차가 적합성 인증의 절차를 통해 어떻게 감소되는지를 설명하였다. 나아가, 규제 시차 관리에 대한 관점을 정량적 측면과 정성적 측면으로 나누고, 규제 시차 감소를 위한 적합성 인증제도의 정량적·정성적 체계를 인증 절차의 각 단계별로 분석하였다. 이를 통해 본 연구는 적합성 인증제도가 융합 신제품의 규제 시차 문제를 해소할 수 있는 이유는 인증 절차별 법적 기한과 같은, 제도의 구조적 설계사항(정량적 측면) 뿐만 아니라, 개별 절차의 품질 확보를 위한 정성적 체계들을 갖추고 있기 때문임을 강조하였다.

• 한국축산식품학회지
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• 제22권4호
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• Journal of Ginseng Research
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• 제10권2호
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• 산업공학
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• 제13권1호
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• pp.133-140
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• 2000

As the internet dramatically grows, internet electronic commerce is being increased. But, as products distributed with ESD(Electronic Software Distribution) are in the form of electronic file, it is difficult to prohibit illegal copy of products. Therefore, new technology is needed to distinguish legal products from illegal ones. In this paper, we present the ESD's requirements, characteristics and a new dynamic license management technology to prevent illegal copy.

• Natural Product Sciences
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• 제4권3호
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• pp.158-160
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• 1998

A new oxygenated furano sesquiterpene [1] has been isolated from the sponge Dysidea fragilis collected from Mandapam coast, Tamilnadu, India and its structure was determined by analysis of spectral data.

• 복식
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• 제58권1호
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• pp.151-160
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• 2008

`Early adopters,` a term first used by Everett Rogers in 1957, refers to people who are among the first to try a new product and like to evaluate the product for others. Early adopters in the digital age of the 21st century, greatly influence others by exchanging information on products and writing product reviews on Internet boards. Technological products have recently been released in the fashion world to become important fashion items, and early adopters are active buyers of these products. The purpose of this study is to examine the values and characteristics of early adopters as consumers of technological fashion products, and present a standard for designing fashion products in the future. This study was based on documentary research, Internet research and in-depth interviews. Documentary research was carried out to examine the lifestyles, characteristics and consumption habits of early adopters. Internet research was done to understand the tendencies of Korean early adopters, and a total of 18 websites were studied in 7 product categories. The subjects of in-depth interviews were 6 people who were either webmasters or members of early adopter-related websites. IT field early adopters tended to pursue new technologies, and fashion early adopters placed importance on how well a person could express their own style. New, unique, useful and pretty were the key words to describe the tendencies of early adopters, and fashion early adopters preferred the latest contemporary styles. Interviewees placed most importance on price, design and function of products. Since IT related products are continuously being added on to clothes and becoming fashion products themselves, further research on technology-related fashion design would be significant.

• Bulletin of the Korean Chemical Society
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• 제35권5호
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• pp.1553-1555
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• 2014

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.264.2-264.2
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• 2001

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.273.1-273.1
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• 2001

• 농업과학연구
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• 제35권1호
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• pp.19-24
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• 2008

A new compressive strength test specimen for linerboard and medium was developed, and tested for its agreement with conventional testing methods such as RCT and STFI. The new specimen enables compressive testing under the changing humidity and temperature. Experimental results showed that the new specimen gave equivalent compressive strengths as the other conventional methods at a constant temperature and humidity. We'll apply the methods under the cyclic humidity and temperature conditions.