• Journal of Digital Convergence
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• v.17 no.1
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• pp.29-36
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• 2019

In this study, we analyzed knowledge management cases of the Ministry of Culture, Sports and Tourism and examined knowledge management vision, promotion organization and knowledge management activity system. This study aims to clarify implications for successful knowledge management in government sector. In the case of the Ministry of Culture, Sports and Tourism, which was the subject of the study, it was evaluated as having performed well in the management activities of the government department in the evaluation of "Knowledge Target for 2018" jointly hosted by Maeil Economic Daily and the Ministry of Public Administration and Security. In this study, we conducted an in - depth interview with the knowledge management staff of the Ministry of Culture and Tourism and analyzed the success factors of knowledge management in the government sector. First, the vision of knowledge management and the role of dedicated organization were very important. In addition, knowledge management system was used to effectively acquire, share, and accumulate knowledge and utilize it. In addition, appropriate compensation systems for knowledge management activities are also important success factors. Therefore, in order to encourage knowledge management activities, it is necessary for public institutions to establish an incentive system such as an economic compensation system for personnel sharing activities and HR personnel.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.29-33
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• 2014

In this study, we examined the antioxidant activity of the naturaceutical extract in vitro using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, reducing power assay, and phenolic acid contents. The total phenolic and total flavonoids contents of naturaceutical extract were 5.46 mg/g, 2.21 mg/g, respectively. The DPPH radical scavenging activity of natraceutical extract varied from 18.77 ($200{\mu}g/mL$) to 3.44 ($1,000{\mu}g/mL$). The reducing power of the natraceutical extract absorbance varied from 1.07 (0.78 mg/mL) to 3.44 (12.5 mg/mL), and reducing power of extract presented a concentration-dependent activity increase. The highest amounts of trans-ferulic acid, p-hydroxybenzoic acid, p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzaldehyde, and trans-cinnamic acid were observed in the naturaceutical extract at the levels of 750.79, 619.75, 531.34, 222.04, 219.28, 107.40, and $89.56{\mu}g/g$, respectively. The results imply that this antioxidant effect of the naturaceuticals extract could be harnessed in the management and prevention of degenerative diseases associated with oxidative stress.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04a
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• pp.19-42
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• 2005

This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and spectrophotometric method, respectively. Optimum temperature and pH of Sarcodon aspratus was $73-78^{\circ}C$,pH 8, respectively. However, the enzyme tended to be denatured at $50^{\circ}C$ for 10min incubation. Proteolytic activity of Sarcodon aspratus was higher than those of kiwi and pear by 66 and 990 times by dry weight, respectively. It was appeared that proteolytic activity of Sarcodon aspratus toward beef protein by SDS-PAGE was prominent when compared to those of kiwi and bromelain. Furthermore, Sarcodon aspratus showed highest proteolytic activity toward all the beef protein fractions, which was followed by collagenase and bovine protease. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000 unit) for 10min at $25^{\circ}C$. No distinct sarcomere, A-band, and z-line was observed when treated with Sarcodon aspratus for 60min at same condition.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.372-380
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• 2020

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

• Journal of Family Resource Management and Policy Review
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• v.17 no.1
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• pp.1-18
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• 2013

This study grasps the living condition of Single-Parent-Family, and compares Single-Parent-Family with Dual-Parent-Family to analyze necessary factors to enjoy the happier life. The data from '2009 the Korean Time Use Survey' and '2010 the National Survey of Korean Families(NSKF)' are used for this study. ANOVA, Duncan test, Correlation Analysis(SPSS for windows, Ver. 18.0) are used for statistical method. Here are the results of this study. First, distribution of living-time-usage of the Single-Parent-Family is different from that of Dual-Parent-Family. Second, the difference in the amount of leisure time, time distribution, and the content of activity was observed based on the gender of Single-Parent-Family. Third, there is a difference in family leisure activity time among Dual-Parent-Family, Mother-Single-Parent-Family, and Father-Single-Parent-Family in holidays. Fourth, there is a clear difference between Dual-Parent-Family and Single-Parent-Family, after looking at life satisfaction degree in work-family-leisure life experience.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.110-124
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• 2005

This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and the spectrophotometric method respectively. Optimum temperature and pH of Sarcodon aspratus were $73~78^{\circ}C$ and pH 8 respectively. However, enzyme tended to be denatured at $50^{\circ}C$ for 10 min incubation. Proteolytic activity of Sarcodon aspratus was higher than of kiwi and pear 66 and 990 times by dry weight respectively. It appeared that proteolytic activity of Sarcodon aspratus toward beef protein by SDS-PAGE was prominent when compared to that of kiwi and bromelain. Furthermore, Sarcodon aspratus showed the highest proteolytic activity toward all the beef protein fractions, which was followed by collagenase and bovine protease. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000 unit) for 10min at $25^{\circ}C$. No distinct sarcomere, A-band, or z-line was observed when treated with Sarcodon aspratus for 60min at the same condition.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.413-421
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• 2015

A travel destination offers a form of novelty to the traveler since it can provide experiences that are not of the everyday variety. Therefore, a search for novelty is important as a motivation factor when planning leisure trips and vacation activities and to identify travel market segments. This study aimed to examine the differences in demographic characteristics, travel style, and preferred food-related activities in accordance with the level of tourists' novelty seeking. This study investigated potential tourists using a self-administered questionnaire survey, which resulted in 300 usable questionnaires. The respondents of this study were classified into two groups according to their level of novelty seeking: Active novelty-seeking group and Passive novelty-seeking group. These two groups were significantly different with respect to demographic characteristics, travel style, and preference of food-related-activity experience. The results show that the Active novelty-seeking group tended to have a higher proportion of females and specialized jobs, a higher level of monthly income and education, more frequent travel, and preference for food-related activity experience than other groups. The result of this study will be helpful for the tourist industry, which needs to develop culinary and food-related experience tour programs and travel market segments.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.05a
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• pp.147-150
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• 2008

The explanation of Tourism Guide of present whole country main tourist resort helps to understand the tourist resort. However, activity space of Tourism Guide is not state that can be understood all by upbringing by a natural voice. Because action of Tourism Guide is much in case of most sightseeing explanation to use microphone and speaker etc., as sticking that attach and uses to clothing and so on uses, there are much vexatious. Treatise that see hereupon makes use of establishment style fixing microphone and embody inputted obscene sounds by On-board system inflecting MCU (ATmega128), MSM7731-02 Oki-Dual Codec to minimize noise using ecad filter, and embodied a control program by serial communication method with filter codec. The resultant audible direction the maximum 59ms, the line echo maximum 27ms, the echo decrease maximum 35dB, it embodied the system which removes the adaptation elder brother noise of the back.