• 한국의류학회지
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• 제47권6호
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• pp.1204-1220
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• 2023

With the rising importance placed on sustainability for brands, a plethora of research addresses consumer responses concerning eco-friendly products. While positive effects of eco-friendly traits on beauty products have been discussed, this study addresses a wide research gap in the makeup category. Based on the goal-attribute theory and the lay theory of ethicality, detrimental effects of eco-friendly ingredient claims on perceived appearance enhancement attributes (AEA) were examined. A between-subject, single-factor (eco-friendly ingredient claims present vs. absent) web-based experimental design tested the effect of conditions on makeup products that emphasized AEA. Results found a negative effect of eco-friendly ingredient claims on perceived AEA, supporting previous literature regarding the 'green gap'. Evidence showed that perceived AEA fully mediated the effect of eco-friendly claims on purchase intention, which was moderated by AEA preference. Interestingly, findings show that the purchase intention of respondents with a near-average preference for AEA was not moderated. Results contribute to preexisting literature by extending the lay theory of ethicality and product function mismatch to the field of makeup. Managerial implications are discussed, including opportunities for eco-friendly makeup products to appeal to alternative benefits.

• Animal Bioscience
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• 제36권6호
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• pp.908-919
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• 2023

Objective: Information about the chemical composition of cassava-based feed ingredients is needed to accurately formulate animal diets. A study was conducted to determine the chemical composition of cassava-based feed ingredients and to test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Methods: Sources of dried peeled and unpeeled cassava roots, cassava chips, cassava meal, high-ash cassava meal, and cassava residue were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid-hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Samples of peeled and unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Results: High-ash cassava meal had greater (p<0.05) dry matter and ash, but lower (p<0.05) total starch and gross energy than all other cassava products. Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (p<0.05) total starch than the other cassava-based ingredients. Cassava residue had greater (p<0.05) concentrations of lysine, insoluble dietary fiber, and soluble dietary fiber compared with the other cassava products, but tryptophan and glutamic acid were greater (p<0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. Concentration of most minerals was greater (p<0.05) in high-ash cassava meal than in the other cassava products. Conclusion: Cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different from each other, and peeling has little impact on chemical composition. High-ash cassava meal has lower nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.

• 대한영양사협회학술지
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• 제23권4호
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 한국식품영양학회지
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• 제22권1호
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• pp.75-85
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• 2009

In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.

• 한국유기농업학회지
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• 제19권4호
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• pp.463-474
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• 2011

The objectives of this study were to establish of resource cycling agricultural system focused on farmer's organization. Case is selected as the farming corporation for the regional agriculture considering the amount of sowing by-products and livestock by-products generated. As a result, generation of fertilizer ingredient depend on feces and urine of Korean native cattle is estimated nitrogen 7.7 ton, phosphoric acid 2.9 ton, and potassium 4.9 ton. On the other hand, generation of fertilizer ingredient demand in cultivated acreage is estimated nitrogen 42.4 ton, phosphoric acid 14.3 ton, and potassium 17.0 ton. Therefore, optimum livestock numbers is estimated 1,867 cattle and it means 1,468 cattle can be raise additionally. In order to complete the resource cycling agricultural system, it should be establish nutrient management system at all of organization level and achieve improvements in regional resource supply. Both economic value of organic fertilizer and the resource cycling system linked market system is considered to develop resource cycling level.

• Journal of Microbiology and Biotechnology
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• 제19권1호
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• pp.78-82
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• 2009

Eight commercially packaged kimchi products were examined over 15 days of storage at $4^{\circ}C$ to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria's origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to $0.9{\pm}0.1%$. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alvei-presumptive colonies were selected. Forty three colonies turned out to be H. alvei and 15 colonies were identified as other strains or uncertain identifications when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.

• 패션비즈니스
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• 제22권3호
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• pp.30-38
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• 2018

Glycolic acid(GA) is well known the most effective cosmetic ingredient on the epidermal remodeling, accelerated desquamation and inhibitory effect on melanin synthesis. The various cosmetic formulations containing GA have not been reported in terms of stability. This study was to investigate the stability of three formulations(gel, cream, and ointment). The stability of obtained formulations was tested chemical and physical characteristics including the composition stability, hot-cool cycling, the variation of pH and viscosity, and the observation of color and odor. The experimental results showed that the gel and cream containing 5% GA, both formulations have proper stability in the centrifugal test, hot-cool cycling test, viscosity, pH stability and the observation of color and odor. On the other hand, the 5% GA ointment did not have stability. We concluded that the formulations of gel and cream are more suitable than ointment to use GA ingredient for developing cosmetic in terms of stability.

• 대한화장품학회지
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• 제34권2호
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• pp.137-142
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• 2008

에키네시아는 미국 북미 대평원에 서식하는 야생 식물로 수세기 동안 감기나 또 다른 바이러스 감염에 의한 질병에 대하여 면역 기능을 증진 시키는 전통 식물 약재로 널리 사용되어 왔다. 최근에 에키네시아 추출물은 피부 보호를 위한 화장품 원료로서 응용되어 오고 있다. 이에 본 연구에서는 에키네시아를 인공적으로 조직배양하여 얻어낸 캘러스로부터 부정근을 유도하여, 대단위 배양을 한 부정근을 추출하여 화장품 성분으로서의 응용 가치를 평가하였다. 이미 몇몇 보고된 논문에서 에키네시아 추출물은 항산화 효과 및 면역증진효과는 보고되었지만 다른 효능에 대한 연구는 충분하지 않다. 따라서 본 연구에서는 피부 보호에 대한 화장품 원료로서의 응용을 위한 항산화, 미백 및 주름과 관련한 효능 효과를 평가하였다. 조직 배양한 에키네시아 추출물의 효능 효과 평가 결과, 추출물 농도 2%까지 세포독성이 나타나지 않았으며, 외부환경에 의한 피부노화 및 피부색, 기미, 주근깨 등과 같은 피부현상에 중요한 영향을 미치는 인자인 활성산소종의 소거 효과가 우수함을 확인하였으며, 또한 B16 melanoma 세포 내에서 tyrosinase의 발현을 농도 의존적으로 감소시키고 멜라닌 합성을 억제하였다. 피부 주름과 관련하여 진피층의 extracellular matrix(ECM) degradation에 관여하는 콜라겐 분해효소인 MMP-1, MMP-2의 발현을 억제하였다.

• 보존과학연구
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• 통권27호
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• pp.129-143
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• 2006

황남대총 남분에서 출토된 3쌍의 금제태환이식을 상대로 과학적 조사를 실시하였다. 태환이식의 주환인 태환은 사용된 금판의 수량에 따라 제작기법이 크게 4가지로 구분될 수 있는데 황남대총 남분출토 3쌍의 태환을 확인해 본 결과 3가지의 기법을 확인할 수 있었기에 이는 기술적인 발전에 의한 것이 아니라 제작하고자 하는 금속의 성분에 따라 각기 방법을 달리 하였음을 알 수 있다. 그리고 태환의 성분분석 결과 쌍임에도 많은 차이를 보였으니 한쪽은 금은 합금으로, 또 다른 쪽은 99.5%의 순은(Ag(에 금아말감을 이용한 금도금으로 되었다. 또 다른 한쌍은 33.0%라는 많은 량의 은(Ag)이 합금되어 다른 금제이식에 비해 황금색이 아닌 붉은 색을 띠고 있었다. 이번에 조사된 금제 태환이식에는 모두 소량의 구리(Cu)가 모두 함유된 것으로 나타났다.위와 같은 쌍임에도 불구하고 제작기법의 상이, 중량 및 금속의 성분에 있어서 상당한 차이를 보이고 있음은 황남대총 남분에서 출토된 금제 태환이식이 제작기간의 촉박함에 의한 급조임을 의미한다고 할 수 있다. 앞으로 지역적인 제한에서 벗어나 여러 지역과의 비교분석 즉 자연과학적인 방법을 통한 태환이식의 성분 및 제작기법을 검토한다면 유추가 아닌 과학적인 근거를 기초로 기존에 알 수 없었던 다양한 고대의 금속공예기술과 사회상을 파악하는데 큰 역할을 할 수 있을 것이다.