• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.333-341
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• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.133-146
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• 2012

University dining services have received less attention than commercial food services or other institutional food services. Marketing practitioners and researchers recognize the major impact that perceived value has on consumer behavior. The mediating role of value has not been verified in relation to satisfaction in university dining establishments, including Korea. This study intends to investigate the relationships among value, satisfaction and revisit intention of university dining attributes. This study also examines whether university dining service attributes dimensions influence value. Further, this study verifies the role of value as a mediator in the formation of customer satisfaction and revisit intention. Structural Equation Modeling has been applied to the collected data from students of three universities in Korea. The study resulted in that university dining attributes, such as food, menu and convenience, positively affected value of the university dining services. Further analysis with examination of indirect effects confirmed the positive impact of value on satisfaction in university dining services. This study verified the mediating role of value on satisfaction as student's satisfaction is enhanced through the elevation of value of university food services. Enhanced satisfaction via value also led to improvement in revisit intention. This study contributes to the academia by verifying the mediating role of value in the formation of customer satisfaction in a university dining context. This study also offers practical implications to the industry, such as suggestions on developing strategies for value-added products and services to the university dining establishments. This value research for university dining services is also meaningful by triggering future research on market segmentation, product differentiation and positioning policies. In the long run, improving value and satisfaction with university dining services need to be realized to enhance overall college experiences and other competitive advantages, such as student recruitment and enrollment, student academic evaluations, and university reputation.

• Food Science and Preservation
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• v.20 no.4
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• pp.524-531
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• 2013

We investigated the quality characteristics of the Korean and American blueberry. There was a similarity between the general composition and sugar content of the Korean and American values. The pH values showed a low of 3.46 in American blueberries to a high of 4.49 in Korean blueberries. The L (lightness), a (redness), and b (yellowness) value scores of the American blueberry were higher than the Korean blueberry. The levels of total phenol content and DPPH radical scavenging abilities were 205 mg%, 93.48% in the Korean blueberry and 182 mg%, 84.32% in the American blueberry, respectively. The free sugar levels showed fructose 2,514 mg%, glucose 2,315 mg%, and sucrose 69 mg% in the Korean blueberry, while the free sugar levels of the American blueberry showed fructose 2,106 mg%, glucose 1,825 mg%. The contents of organic acid were lactic acid and tartaric acid in the Korean blueberry, while the organic acid in the American blueberry contained tartaric acid, succinic acid, oxalic acid, and lactic acid. The Korean blueberry has 12 kinds of free amino acids, while the American blueberry has 9 kinds of free amino acids. Furthermore, the Korean blueberry contains 390 mg% of total amino acids, which was higher than 32% in the American blueberry with 295 mg% of total amino acids. The fatty acid contents of the American blueberry (2,897 mg%) was higher than that of the Korean blueberry (2,783 mg%) as well as in the oleic acid, linoleic acid, and palmitic acid. The mineral contents of all the samples were P>K>Ca>Mg, respectively. Given the above results, the Korean blueberry bioactive chemicals or properties were thought to be somewhat higher than the American blueberry.

• Management & Information Systems Review
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• v.36 no.5
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• pp.1-26
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• 2017

In the meantime, research on corporate informatization focuses on the completeness of information technology itself and its financial effects, so there is insufficient research on whether information technology can support business strategy. It is necessary to verify whether the management strategy implementation of the company can be led through the informatization of the enterprise and the relation between the main mechanism factors and the informatization performance. In this study, what a mechanism factor is applied in the process of result creation of informatization from three mechanism perspectives such as selecting mechanism, learning mechanism and coordinating mechanism with cases of representative domestic IT company and what an importance mechanism factors have been ascertained. This study results in 8 propositions. For a main agent of companies, securement of information capability of organizations has been selected to realize informatization results and investment of informatization has been selected to solve organizational decentralization problems as the most important factor. Additionally, as competition in the industry gets fierce, investment on informatization has been changed to a utility way of implementation of strategies and decision on investment has been made through the official process and information technology. Differentiated company capability has been made based on acquisition of technical knowledge and company information has been expanded to its whole employees through the information system. Also, informatization change management and outside subcontractor management have been acknowledged as an important adjustment factor of company. The first implication of this study is that since case studies on mechanism factors that preceding studies on informatization results did not empirically cover have directly been dealt with based on experiences of executives in charge of business and in charge of informatization, this study can provide practical views about factors that should be mainly managed for informatization results of IT companies. Secondly, since ser-M framework has been applied for IT companies for the first time, this study can academically contribute to companies in other fields about main mechanism factors for result creation of informatization based on deeper understanding and empirical cases.

• Journal of Life Science
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• v.26 no.6
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• pp.689-697
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• 2016

Kefir is an acidic-alcoholic fermented milk product originating from the Caucasian mountains. Kefir has long been known for its probiotic health benefits, including its immunomodulatory effects. The objectives of this study were to investigate the properties of a fermented whey product and to examine the effects of kefir grains on the in vitro immune-modulation of human mast cell-1 (HMC-1). The results showed that the whey fermented by kefir grains contained the maximum lactic acid bacteria and yeast for 16 hr by 1.83×10⁸ and 6.5×10⁵ CFU/ml, respectively, and lactose and whey proteins were partially hydrolyzed. The experimental whey fermented by kefir grains exhibited an in vitro anti-inflammatory effect on the HMC-1 line for 8, 16, and 24 hr, and this effect induced the expression of interleukin (IL)-4 as a pro-inflammatory cytokine, but not for 48 hr by RT-PCR in HMC-1 cells. In addition, the same phenomenon was observed for the expression of IL-8 as a pro-inflammatory cytokine by the kefir-fermented whey during the same periods of 8-48 hr under the same conditions. These cytokines resulted in the production of IL-4 at 20-25 ng in HMC-1 cells for 8, 16, and 24 hr, whereas 5 ng was produced for 48 hr by the fermented whey. In contrast, IL-8 was produced at 15-20 ng in HMC-1 cells during 4, 8, 16, and 24 hr, while 7 ng was produced at 48 hr. It was concluded that the whey fermented by kefir grains possesses a potential anti-inflammatory function, which could be used for an industrial application as an ingredient of functional foods and pharmaceutical products.

• Korean Security Journal
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• no.27
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• pp.129-159
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• 2011

Physical security has always been an extremely important facet within the security arena. A comprehensive security plan consists of three components of physical security, personal security and information security. These elements are interrelated and may exist in varying degrees defending on the type of enterprise or facility being protected. The physical security component of a comprehensive security program is usually composed of policies and procedures, personal, barriers, equipment and records. Human beings kept restless struggle to preserve their and tribal lives. However, humans in prehistoric ages did not learn how to build strong house and how to fortify their residence, so they relied on their protection to the nature and use caves as protection and refuge in cold days. Through the history of man, human has been establishing various protection methods to protect himself and his tribe's life and assets. Physical security methods are set in the base of these security methods. Those caves that primitive men resided was rounded with rock wall except entrance, so safety was guaranteed especially by protection for tribes in all directions. The Great Wall of China that is considered as the longest building in the history was built over one hundred years from about B.C. 400 to prevent the invasion of northern tribes, but this wall enhanced its protection function to small invasions only, and Mongolian army captured the most part of China across this wall by about 1200 A.D. European lords in the Middle Ages built a moat by digging around of castle or reinforced around of the castle by making bascule bridge, and provided these protections to the resident and received agricultural products cultivated. Edwin Holmes of USA in 20 centuries started to provide innovative electric alarm service to the development of the security industry in USA. This is the first of today's electrical security system, and with developments, the security system that combined various electrical security system to the relevant facilities takes charging most parts of today's security market. Like above, humankind established various protection methods to keep life in the beginning and its development continues. Today, modern people installed CCTV to the most facilities all over the country to cope with various social pathological phenomenon and to protect life and assets, so daily life of people are protected and observed. Most of these physical security systems are installed to guarantee our safety but we pay all expenses for these also. Therefore, establishing effective physical security system is very important and urgent problem. On this study, it is suggested methods of establishing effective physical security system by using system integration on the principle of security design about effective security system's effective establishing method of physical security system that is increasing rapidly by needs of modern society.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.331-338
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• 2018

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature ($X_1$), time ($X_2$), and method ($X_3$) as the independent variables were carried out through a $3^2{\times}2$ experimental factorial design. Quality evaluations after sterilization included measurements of $F_0$ value ($Y_1$), peak stress ($Y_2$), pH ($Y_3$), color value ($Y_{4-6}$), and organoleptic test [preference for appearance ($Y_7$), overall acceptability ($Y_8$), and preference for texture ($Y_9$) and egg taste ($Y_{10}$)]. Dependent variables ($Y_{1-10}$) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be $120^{\circ}C$ for 25 min using a 2-step sterilization process.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.463-468
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• 2007

This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.

• Journal of Distribution Science
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• v.10 no.6
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• pp.27-37
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• 2012

Many studies have focused on the importance of organizational integration when companies try to achieve growth through mergers and acquisitions (M&A). However, there has been little research that focuses on the new branding or customer base integration of the M&A process, despite the fact that this integration is very important for achieving M&A goals and business performance in industries such as retail. The purpose of this study is to provide an M&A case study of the retail industry, focused especially on the new branding and customer integration of two department stores. This study examined key integration processes in terms of brand name and membership systems of both companies by examining how the merged company achieved its new branding and the integration of its membership systems. The methodology of this research is the case study, which is used in both normative and empirical studies for distribution research in Korea. This research analyzes the case of both new branding and customer membership systems of the two companies. The new branding initiatives of this case centered on decision making including brand extension and brand naming. The customer membership integration of the two companies is analyzed on the basis of the customer reward programs that include both financial and service rewards. This study shows the success factors of new branding and customer integration in the M&A process in terms of achieving marketing goals and business performance as follows: First, companies should identify the integration areas by analyzing the brand and membership of both companies and make a balanced decision for both the customer and company. Second, the goals of new branding and membership integration in the M&A process should not emphasize business efficiency from a short-term perspective but rather should consider brand power and business synergy from a long-term perspective. Third, the post-merger integration process of the brand or customer areas requires not only the organized execution of integration tasks but also follow-up programs for changes in business strategy and marketing-related programs to realize the synergy effects of integrated organization. Although this study provides a detailed review and analysis of the new branding and customer integration processes in post-merger integration and in identifying the primary decision-making areas of these processes, there are some limitations requiring further research that may overcome or compensate for these limitations. The suggested future research areas are as follows: First, since this research is a case study of only one M&A, it makes few theoretical contributions such as new propositions or theories or possibilities for generalization. This limitation can be overcome through further research using multiple cases, which may lead to new propositions. Second, the methodology of this study lacks sufficient rigor in terms of its analytic approach because this case study was developed and analyzed descriptively. Further research is needed to compensate for these limitations, such as using a theory-based approach or comparative analysis approach that makes case analysis more systematic.

• Food Engineering Progress
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• v.14 no.1
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• pp.1-6
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• 2010

Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74${\pm}$0.49%(w/w) moisture, 12.51${\pm}$1.23%(w/w) crude protein, 4.20${\pm}$0.51.%(w/w) crude fat and 5.21${\pm}$1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94${\pm}$0.08 mg/g), calcium(1.53${\pm}$0.06 mg/g) and magnesium(1.12${\pm}$0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30$^{\circ}$Brix and 20${^{\circ}C}$ for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30$^{\circ}$Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20${^{\circ}C}$(125.24${\pm}$1.86 mg/mL) was higher than those at 25${^{\circ}C}$(99.69${\pm}$2.11 mg/mL) and 30${^{\circ}C}$(95.55${\pm}$1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30${^{\circ}C}$ were 85.9${\pm}$2.3, 55.7${\pm}$2.5 and 55.2${\pm}$3.4%, respectively. The content of eleutheroside B increased up to 146.58${\pm}$4.10 $\mu$g/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.