• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• Management & Information Systems Review
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• v.7
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• pp.247-263
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• 2001

To evaluate customer satisfaction of hotel food and beverage products, developing items for the measurement is necessary through studying the properties of food and beverage products. The properties consist of human service, physical and systematic service. Human service includes appearance and uniforms, courtesy and kindness, quickness and precision of the service, well-educatedness, moral sense and etc. Physical service includes the taste of food and beverage, diversity of food and beverage, outlets' cleanness and atmosphere, refinement of fixture, furnishing and table ware, the admission passage to the hotel and parking lot facilities, and etc. Systematic service includes passages of movement to outlet, arrangement of outlet, reservation management system, operation of events and package goods, temperature and ventilation system and etc. The price is also one of important variables to measure customer satisfaction index, so it is included to the investigating items. As shown some hotels have several satisfactory items but most items are unsatisfactory because expected service is better than perceived service. Therefore, the hotels which lack human service need the reinforcement of service education, the hotels which lack physical and systematic services need the improvement, the development and the renovation according to the unsatisfactory items. And the hotels whose price item is unsatisfactory need to consider the policy.

• Journal of Ginseng Research
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• v.44 no.2
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• pp.179-193
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• 2020

Ginseng products on the market show high variability in their composition and overall quality. This becomes a challenge for both consumers and health-care professionals who are in search of high-quality, reliable ginseng products that have a proven safety and efficacy profile. The botanical extract standardization is of crucial importance in this context as it determines the reproducibility of the quality of the product that is essential for the evaluation of effectiveness and safety. This review focuses on the well-characterized and standardized ginseng extract, G115, which represents an excellent example of an herbal drug preparation with constant safety and efficacy within the herbal medicinal products. Over the many decades, extensive preclinical and clinical research has been conducted to evaluate the efficacy and safety of G115. In vitro and in vivo studies of G115 have shown pharmacological effects on physical performance, cognitive function, metabolism, and the immune system. Furthermore, a significant number of G115 clinical studies, most of them double-blind placebo-controlled, have reinforced the findings of preclinical evidence and proved the efficacy of this extract on blood glucose and lipid regulation, chronic obstructive pulmonary disease, energy, physical performance, and immune and cognitive functions. Clinical trials and 50 years of presence on the market are proof of a good safety profile of G115.

• Journal of Distribution Science
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• v.19 no.2
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• pp.65-75
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• 2021

Purpose: During the pandemic, a large number of orders forced online retailers of fresh produce to quickly change their emergency logistics capabilities to meet the needs of ordinary consumers during the pandemic. Our research aims to help online retailers establish an emergency physical distribution framework for fresh produce during disasters to meet consumer needs. Research design and methodology: 160 effective responses were collected from the online response team in Wuhan, China, and exploratory factor analysis was used to determine the emergency logistics capability framework. Twelve experts were invited online to collect their scoring opinions and use the entropy method to determine the importance of emergency logistics capabilities. Results: Our results have identified a total of 17 emergency logistics factors for online retailers, and we found that Transportation route planning and reconstruction capabilities, Emergency plan planning ability, and Supply chain real-time information sharing capability are the most important in the overall framework. Conclusions: This research completely established the physical distribution framework of fresh agricultural products online retailer in emergency situations. It enriches academic resources in the field of emergency distribution and provides a scientific basis for corporate managers to improve their physical distribution capabilities in emergency situations.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.103-109
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• 2001

The major objective of this study is provide to basic data for developing of new Sangye-Tang products. The findings from this study are as follow. Consumers over half were thought Samgye-Tang products to be good for health. At the eating place of Samgye-Tang products, \"at home\" ranked high in their groups. Also consumers have eaten Samgye-Tang products for the good of their health. On the developing functional Samgye-Tang products, respondents over 80% showed that it is desirable to develop functional Samgye-Tang products. And it is indicated that consumers want to strengthen the physical stamina in the new Samgye-Tang products. Price is the most important factor in selecting the new Samghye-Tang products. In packaging, consumers have preferred retort pouch.

• Journal of Fashion Business
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• v.10 no.3
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• pp.23-30
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• 2006

Various high-touch textile products have been developed recently including ultra-fine denier filament yarn fabrics. The touch or hand of high value-added products is of prime importance. Physical and mechanical properties of fabric specimens, ultra-fine denier filament yarn fabric specimen, 100% wool fabric and wool/polyester 50:50 fabric,were measured using the KES. Compressibility of the ultra-fine denier fabric is recommendable, possibly due to the good bulk property of the specimen. Overall, the THV of the ultra-fine denier fabric is positioned between those of the 100% wool fabric and wool/polyester 50:50 fabric. Observed differences in the physical and mechanical properties explain the fabric specimen characteristics reasonably.

• Asian Journal of Turfgrass Science
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• v.5 no.2
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• pp.81-86
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• 1991

The sludge, a waste of brewery industries, was examined for potentials as a natural organic fertilizer (or soil conditioner) for lawn. Trial products were measured for changes of physical, chemical properties in laboratory and seed germination and seedling growth in green house were also tested. The results are as the following:1The sludge from distilled liquor brewery contained high quantity of organic matter which had proper physical and chemical properties for lawn fertilizer (natural organic fertilizer, soil conditioner, top-dressing mix) . It showed good characteristics in handling and capabilities to be developed as commercial products for golf courses. 2.Sludge from beer company needs proper treatment to improve physical properties for futher degradiation. It is because aggregation of the sludge particles prevented microbial activities and changing to soluble form. 3.Green carbon can be used as carbon source for organic fertilizer production using brewery sludge, but it should not contain wood extract which inhibit seed germination and seedling growth.

• Nuclear Engineering and Technology
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• v.55 no.2
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• pp.391-407
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• 2023

This article provides a survey of wet (aqueous) methods for recovery, separation, and purification of uranium from fission products in carbonate solutions during the reprocessing of spent nuclear fuel and methods for removal of radionuclides from alkaline radioactive waste. The main methods such as selective direct precipitation, ion exchange, and solvent extraction are considered. These methods were compared and evaluated for reprocessing of spent nuclear fuel in carbonate media according to novel alternative non-acidic methods and for treatment processes of alkaline radioactive waste.

• Journal of the Korean Wood Science and Technology
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• v.51 no.6
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• pp.447-447
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• 2023

This study aimed to convert underutilized moso bamboo into high-value added products such as fences, interior materials, lighting fixtures, and accessories. Green moso bamboo poles with a diameter of approximately 10 cm and a length of approximately 3.7 m were heat treated at 140℃ using a large-scale kiln. The processing time was meticulously adjusted through various stages, including pretreatment (6-8 hours at 60℃), cooking (8-10 hours at 100℃), steaming (26-30 hours at 120℃), heating (4-6 hours at 140℃), and finally, cooling (below 80℃). A meticulously designed heat treatment process has enabled efficient mass production of moso bamboo poles with improved qualities, including minimal splitting, moisture levels below 3%, and a specific gravity of 1.05. The focus of this study was to present the physical and drying properties, such as color, dimensional change, specific gravity, moisture content, and splitting, observed during the heat treatment process.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.136-136
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• 2017

By-products has been considered lately in Total Mixed Ration (TMR) as an alternative to livestock feed around the world. This is due to the high cost of using forage as feed, less expense in exploring by-products of agriculture origin and environmental concerns with their disposal. However, by-products usually contain contaminants and the production process requires fermentation using a storage and fermentation tank. Animal feed is the start point of the food safety chain in the 'farm-to-fork' model. This necessitated a study to model a protocol that will culminate to safe feed production. Hazard analysis and critical control points (HACCP), a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe was explored. Implementation of this model provides a mechanism that ensures product safety is continuously achieved. The entire production process of By-products feed production was evaluated using HACCP wizard software. This includes the plant layout, technical standards, storage and fermentation tank cleansing method, staff assignment, safety control method, and distribution. The potential biological, chemical, and physical hazards that may exist in every step of the production process were identified, and then critical control points (CCPs) were selected. This will ensure the safety of products made from livestock that consumes by-product feed. These includes cheese, milk, beef, etc.