• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.1
• /
• pp.139-142
• /
• 2013

The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p<0.05). Lightness decreased but redness and yellowness increased significantly (p<0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.

• Journal of Korean Library and Information Science Society
• /
• v.51 no.2
• /
• pp.245-272
• /
• 2020

The purpose of this study is to analyze the current status of space use in university library and draw up considerations for enhancing space utilization based on the analysis results. For this purpose, the utilization rate of each space was analyzed by categorizing the user's space of the university library, and secondly, the preferences of the major user groups were analyzed according to the characteristics of the users' space. For empirical analysis, we collected and refined users' space usage data (98,282 people's data 433,769 cases) accumulated for one year for the central library of "J" National University. Then we analyzed the usage pattern according to space and period(monthly, hourly). In addition, preferences for each major group of users (undergraduates, graduate students and graduates) in the library were analyzed through the library visitors' data (2,426,553 cases) over the same period. The results of this study can be used as preliminary research for the composition and arrangement of users' space in future university libraries.

• Korean journal of food and cookery science
• /
• v.29 no.5
• /
• pp.563-571
• /
• 2013

This study surveyed food intake and preferences for breakfast among 167 male and 152 female middle school students in Incheon. Most students were in a normal range with respect to body mass index (BMI; 18~22.9). Most of the students spent 10~20 minutes to finish their breakfast, and female students skipped breakfast more frequently than male students, with major reasons of not being able to spend enough time for breakfast and low appetite. Steamed rice(bap) was the most frequently consumed food for breakfast. Students ate vegetables and fruits for breakfast the most frequently, followed by milk and milk products, meat, fish, egg and beans, and cereals. The most frequently consumed food among protein sources was eggs. Male students had foods except vegetables and fruits more frequently than female students for their breakfast. Female students were more highly aware of the importance of breakfast on their health than male students. Preference on different food groups was significantly higher in male students than female students except vegetable salad and fruit juices. The results suggest that breakfast skipping of middle school students can be reduced by aggressively reflecting food preferences of the students to breakfast menu and appropriate nutritional education for students and their mothers.

• Korean journal of food and cookery science
• /
• v.24 no.2
• /
• pp.164-173
• /
• 2008

The objectives of this study were to determine the preferences and consideration factors for selecting processed foods, in middle school students as well as their perceptions on food and nutrition labeling student. Middle school students in the Seoul area were surveyed from October to November, 2006. The results are summarized as follows: the preferred processed foods included 'drinks' (3.85), 'noodles' (3.81), 'biscuits and bread' (3.80), 'milk and dairy products' (3.71), and 'meat and meat products' (3.60). The most important consideration factors in selecting processed foods were 'expiration date' (4.45), 'taste' (4.34), and 'price' (4.08). The two main reasons for eating processed foods were 'delicious' (43.1%) and 'convenient' (33.9%). Food labels were identified 'sometimes' (34.5%), 'rarely' (31.2%), and 'almost never' (18.6%). The primary reason for examining a food label was 'to confirm the expiration date' (52.6%). The main reason for not reviewing a food's label was 'habitual purchase' (57.8%). Nutrition labels were identified 'rarely' (33.4%), 'almost never' (24.7%), and 'sometimes' (23.5%). The reasons for examining nutrition labels included 'to confirm a high proportion of nutritive substances' (26.5%), 'boredom' (24.2%), 'for weight control' (23.5%), and 'to improve health' (18.1%). The main reason for not examining a food's nutrition label was 'not interested' (56.5%).

• International Journal of Computer Science & Network Security
• /
• v.21 no.12
• /
• pp.257-263
• /
• 2021

Though many have studied choosing one of the alternative ways to reach a destination, the factors such as average road speed, distance, and number of traffic signals, traffic congestion, safety, and services still presents an indisputable challenge. This paper proposes two approaches: Appropriate membership function and ambiguous rule-based approach. It aims to tackle the route choice problem faced by almost all drivers in any city. It indirectly helps in tackling the problem of traffic congestion. The proposed approach considers the preference of each driver which is determined in a flexible way like a human and stored in the driver profile. These preferences relate to the criteria for evaluating each candidate route, considering the average speed, distance, safety, and services available. An illustrative case study demonstrates the added value of the proposed approach compared to some other approaches.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.3
• /
• pp.215-226
• /
• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.67-78
• /
• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• The Journal of Industrial Distribution & Business
• /
• v.15 no.4
• /
• pp.11-18
• /
• 2024

Purpose: The primary purpose of this research is to investigate the multidisciplinary effect of food delivery apps (FDAs) in urban hotels in the wake of the lockdown due to Covid-19 pandemic. Specifically, the study aims: To explore and scrutinize the primary shifts in customer behavior and preferences in modern urban hotels, and to explore and scrutinize the primary shifts in customer behavior and preferences in modern urban hotels. Research design, data and methodology: This study conducted a systematic literature review to gather evidence of the FDA's effect on customer behavior and the hospitality industry during the Covid-19 pandemic. Complying with the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) principles guarantees a structured and transparent method to search the literature and its analysis. Results: The result based on the systematic review has indicated that the booming business of food delivery at home companies and changing consumer tastes prove the FDA's growing circuit in the hotel industry, thus demonstrating their ability and power to adapt to changing trends. Conclusions: Therefore, this study concludes that using FDA's platform, future hospitality managers have to focus on agility in operations, innovation, and technology integration to keep up with changing consumer trends and market conditions.

• Journal of the Korean Institute of Intelligent Systems
• /
• v.24 no.4
• /
• pp.443-449
• /
• 2014

Preferences of users on movies are observables of various factors that are related with user attributes and movie features. For movie recommendation, analysis methods for relation among users, movies, and preference patterns are mandatory. As a relational analysis tool, we focus on the Infinite Relational Model (IRM) which was introduced as a tool for multiple concept search. We show that IRM-based co-clustering on preference patterns and movie descriptors can be used as the first tool for movie recommender methods, especially content-based filtering approaches. By introducing a set of well-defined tag sets for movies and doing three-way co-clustering on a movie-rating matrix and a movie-tag matrix, we discovered various explainable relations among users and movies. We suggest various usages of IRM-based co-clustering, espcially, for incremental and dynamic recommender systems.

• Journal of the Korean Wood Science and Technology
• /
• v.50 no.6
• /
• pp.458-474
• /
• 2022

Many methods have been explored to increase the palatability of pine (Pinus merkusii), the most common wood used for termite baiting. However, because of the undersupply of pine in Indonesia, it is crucial to vary the wood species for termite baiting and look for potential alternatives. Furthermore, various studies have shown that baiting time influences the intensity and pattern of termite attacks. Therefore, the present research aimed to study the preferences of subterranean termites and find the ideal baiting time among community wood species from Bogor, West Java, as a baiting alternative to pine. The woods tested were Acacia mangium (acacia), Falcataria moluccana (sengon), Anthocephalus cadamba (jabon), Maesopsis eminii (manii), Swietenia mahagoni (mahogany), Hevea brasiliensis (rubberwood), and P. merkusii (pine). Field tests were carried out based on the American Society for Testing and Materials D 1758-06 at the Arboretum, Faculty of Forestry and Environment, IPB University, with a baiting time of one to six months. The results led to the identification of four species of termites, namely Microtermes sp., Macrotermes sp., Shedorhinotermes sp., and Capritermes sp.. The frequency of termite attacks on the test site reached 93.1%. Rubberwood was the most potential wood bait for subterranean termites, indicated by the highest average weight loss value (65.8%) with a shorter optimal baiting time (up to one month) than that of other tested woods.