• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.217-224
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• 2009

This study investigated the effect of agrichemicals (A) and low-agrichemicals (LA) during cultivation on the quality characteristics of minimally processed lettuce (Lactuca sativa L.) during storage at $4{\pm}1^{\circ}C$. After 10 days of storage, the sugar content analysis showed that LA-treated lettuce ($4.57^{\circ}Brix$) was higher than A-treated lettuce ($3.57^{\circ}Brix$). The major minerals were K, P and Na, and mineral contents were high in A-treated lettuce during 0, 5 and 10 days. However, the sample with LA treatment had higher chlorophyll and vitamin C contents compared with A-treated lettuce. The degree of color was more stable in samples kept at LA treatment than those kept at A treatment. The polyphenol oxidase (PPO) activity of the LA-treated lettuce was 475.90 unit/g, while the A-treated sample had almost 1.5-fold higher activity. The detection of 48 residual pesticides in samples were not detected on storage 0 day.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.600-608
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• 2010

The quality attributes of tomato fruit ($Lycopersicon$ $Esculentum$ Mill.) to treatments with 1-methylcyclopropene (1-MCP) were studied. Harvested tomato fruit was treated one time at the initiation of storage or once-a-day during storage with $1{\mu}L/L$ 1-MCP at different storage temperatures, 12, 17, and $23^{\circ}C$. The results showed that both lower temperature and duration of 1-MCP treatment played an important role in ripening of tomato fruit. The once-a-day 1-MCP treatment was presented to be very effective in delaying quality changes of tomato fruit. The amount of chlorophyll and lycopene were measured to assess the impact of 1-MCP and temperature treatments on ripening, using a specific extinction coefficient absorbance technique. Storing tomato fruit at $12^{\circ}C$ resulted in a longer ripening period (color change) than tomato fruit stored at $17^{\circ}C$ and $23^{\circ}C$. 1-MCP treatment was very effective in retarding chlorophyll degradation and lycopene formation in the pericarp tissue of the tomato fruit at the different storage temperatures. The 1-MCP treatments affected the total chlorophyll content in different fruit tissues of the pericarp and placenta. Exposure of tomato fruit to 1-MCP gas at $12^{\circ}C$, using the once-a-day treatment, was highly effective in delaying pigment and color change.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.279-287
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• 2007

Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at $4^{\circ}C\;and\;10^{\circ}C$. Fresh chicory was trimmed and washed 3 times with cold water $(1^{\circ}C,\;5^{\circ}C)$ and tap water $(10^{\circ}C)$ for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at $4^{\circ}C\;and\;10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at $4^{\circ}C$. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at $4^{\circ}C$. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• The Journal of Industrial Distribution & Business
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• v.9 no.3
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• pp.81-87
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• 2018

Purpose - The perception of the quality of the consumer's distributor's brand(PBs) is generally perceived to be lower than that of the manufacturer's brand(NB), although it is a critical factor in determining the success of PBs. Accordingly, this study examines the characteristics of the convenience store PB products and their correlation with brand trust and purchase intent in the consumers who have had experience purchasing the convenience store PBs to expand the sales variables. Further, this research shows that the marketing strategy is to increase the share of PBs by providing an empirical analysis on the effect of the product attribute factors on the sales volume associated with brand trust, purchase intent, and others. Research design, data, and methodology - The survey period of this study was approximately three weeks from December 1, 2017 to December 21, 2017. The study samples that were taken from 100 random people extracted. The statistical analysis was carried out with multiple regression analysis using the SPSS statistical package. Results - The analysis shows that the brand credibility and purchasing intention were statistically significant differences between the private convenience store private brand products. Specifically, brand trust showed a statistically significant relationship the brand images and quality levels, but the perceived value was not affected statistically. Although the intent of the purchase showed a statistically significant relationship the quality level and the perceived value, the brand image was not statistically significant in its relationship. Conclusions - Overall, it has been established that the perception value does not statistically affect brand trust for convenience store PB products, and that the brand image has no statistically significant effect on the purchase intent. These results are analyzed to be due to the influence of brand in convenience stores themselves rather than brand trust and purchase intentions that affect sales performance, which is the property of private brand food and beverage products, the perceived value of their products. Accordingly, the study found that not only did the marketing performance of the convenience store PB products be improved statistically, but also the cause of the product attributes that were not statistically significant was identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.273-278
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• 2017

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2~8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.191-198
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• 2013

The storage quality of fresh Sulhyang strawberries packaged under modified atmospheres was investigated to examine the effect of high $O_2$ on the fruit. Fresh strawberries were packed into PP trays and top-sealed with PET/PP film. Initial gas compositions inside the packages were varied with air, 40% $O_2$/60% $N_2$, 60% $O_2$/40% $N_2$, and 80% $O_2$/20% $N_2$. Sealed packages in PE film bags with air and perforated PP trays were also used as another treatment and control, respectively. Quality attributes and viable cell counts of pathogenic bacteria were assessed during storage at $5^{\circ}C$ for 12 days. High $O_2$ concentration showed no significant effects on the physicochemical and microbial qualities of strawberries. Fruit packaged in PE film bags with 6-15% $O_2$ and 7-9% $CO_2$ during storage had the lowest viable cell counts of inherent microorganisms among the treatment samples. Growth of pathogenic bacteria was suppressed in perforated packages where molds occurred frequently. In an overall sensory aspect, the PE film packages exhibited higher scores than the others at the end of storage period. The experimental results suggested that gas-permeable film packaging with an appropriate combination of $O_2$ and $CO_2$ rather than gas-barrier tray packaging with an initially high $O_2$ concentration would be suitable for improving the storability of strawberries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.690-697
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• 2014

This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.716-722
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• 2013

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - $432{\pm}31$ kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and $b^*$ component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

• Health Policy and Management
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• v.8 no.2
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• pp.1-24
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• 1998

There exists a general consensus in Korea that patients tend to concentrate in large hospitals and this tendency is partly responsible for inefficiency in health services. The process of choosing a medical care provider for health care services and evaluating the provider after utilization seems to involve many diverse factors to become very complex. Therefore a systemsatic study is needed to achieve sufficient understanding of the proeess. For this point of view, this study investigates patient's selection of medical care institution for delivery care services and their evaluation of the institution after delivery. In more specific, the objectives of the study are twofold: 1) to identify the factors associated with expectant mothers' choice of type of medical care institution for delivery among tertiary hospitals, general hospitals, small hospitals, and clinics: and 2) to understand the factors affecting patient evaluation of the medical care institution after delivery. The data used for the analysis were collected through face-to-face interviews with those women who had childbirth during the period from January 1, 1996 to the date of interview in February 1998. The survey was conducted using preqared structured questionnaire in Seoul. The sample was drawn from each of arbitrarily defined four regions of Seoul, Northeast, Northwest, Southeast and Southwest, in proportion to the number of births reported in 1996 in each of them. The distribution of the interviewed women by educational level was made similar to that of mothers of new babies reported in 1996. The sample size was planned to be about 300, but ended up with analytical sample of 319. Major conclusions emerged from the analysis can be summarized as follows: 1) Large hospitals were evaluated as much better for technical quality than other types of institutions, whereas they were compared similar to or worse for other attributes. And it was found that technical quality of care is considered as the most important condition of medical care institution for delivery, while the amount of direct cost is considered as the least important one. Taken together, the utilization of large hospitals is not likely to decrease even though they cannot give satisfaction to patients in other aspects than technical quality. 2) The activeness in the search for information affected the respondents' evaluation of medical care institutions, which would influence their later decision or recommendation to other persons as to the choice of source of health care services. Therefore, increased efforts should be directed to improving availability of useful and correct information for patients in relation to the utilization of health care services. 3) Since the findings of this study were obtained from the analysis of delivery care services, their applicability to other kinds of services may be limited. Thus it would be useful to conduct a comparative study of several kinds of services explicitly taking into account the characteristics of those services in the analysis.