• 보건의료산업학회지
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• 제7권3호
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• pp.57-69
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• 2013

In these days, the interest on health industry is increasing around the world. This paper attempts to estimate the economic effects of the Cosmetic Industrydusing the Input-Output Analysis. Especially, 78*78 Sector Tables were used as the first analysis tool. So then, 79*79 Sector Tables adjusted were used for that industry. The main analysis tools of this study are comparing and analyzing backward and forward linkage effects, the induced effects of the self industry and other industries and the induced coefficients such as product, value-added, job and employment. According to the result of analysis, the cosmetic industry has great economic impacts which affects the major macroeconomic factors such as product, value added and backward linkage effect. And the induced effects of the self cosmetic industry are significant compared to other industries in aspects of product, value-added, and employment.

• 한국식품조리과학회지
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• 제18권5호
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• pp.543-547
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• 2002

The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory dualities of cooked rice added with WEGJ had no significant difference in color, taste and torture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.

• 한국식품영양학회지
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• 제32권6호
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• 한국응용과학기술학회지
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• 제9권1호
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• pp.47-54
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• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.

• 무역상무연구
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• 제40권
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• pp.33-63
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• 2008

This study introduces the adoption of the logistics industry by the Korean government as a threshold of overcoming economic difficulties. The core contents of the National Logistics Plans (2001-2020) which contain the basic principles of the logistics policies of the Korean government and its aim to be an 'Excellent Nation of Logistics' is introduced. The economic effect of the logistics policies implemented between 2001 and 2005, (the period of the first Medium-term Logistics Plan according to the National Logistics Plans (2001-2020) set up by the Korean government at the end of 2000) is estimated through input-output analysis. The input-output analysis result is as follows: the total output effect is 8,856 billion won of which indirect output effect is 3,982.9 billion won; indirect output effect comes mainly from real estate and business services, non-metal products, metal products, electrical and electronics products, finance and insurance, wholesale and retail, petroleum and coal; the total amount of value-added effect is 3,376 billion won and total import effect is 726 billion won. Employment effect including self-employed and unpaid family supporters with paid laborers is 79,203.7 people of which paid laborers comprise 67,547.7 people.

• 한국식품영양과학회지
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• 제30권3호
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• pp.552-556
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• 2001

The purpose of this study was to investigate the antioxidant effect of aqueous green tea(AGT) on soybean oil. AGT was freeze-dried and 20% of the freeze-dried aqueous green tea powder (AGTP) was added to soybean oil in the quantities of 0.5%, 1% and 5%. Soybean oil without the addition of AGTP was used as a control. Soybean oil with 0.02% butylated hydroxytoluen(BHT) was used as another experimental sample. Each sample was stored at 6$0^{\circ}C$ for 15 days. The oxidation of these samples was determined by measuring the acid value (AV), peroxide value (POV), and thiobarbituric acid (TBA) value. The result showed that the acid values were lowest in 0.02% BHT, followed by the 0.5% AGTP, 1% AGTP, 5% AGTP and finally the control. When AGTP was added, the peroxide value was lower than both the control and 0.02% BHT. The lowest TBA values were in the 0.5% AGTP followed by 0.02% BHT, 1% AGTP, 5% AGTP and the control, respectively. The 5% AGTP (285 min), 1% AGTP (249 min) and 0.5% AGTP (238) demonstrated longer induction periods, compared to the control (204 min) and the BHT (229 min) by Rancimat method.

• 유통과학연구
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• 제15권7호
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• pp.5-17
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• 2017

Purpose - This study analyzes an economic effect on the project that Korean government supported for the vitalization of traditional markets using an input-output model. From 2002 to 2013, the government provided 180.8 billion won for a Management Modernization Project and 2.851 trillion won for a Facility Modernization Project for vitalization of traditional markets. Research design, data, and methodology - The present study conducted inter-industry analysis by matching industries related to the Traditional Market Project for the measurement, and calculated the ripple effect of each project. Result - The results from the study showed that from 2002 to 2012, the Management Modernization Project and Facility Modernization Project showed a 296.1 billion won effect on production inducement, a 158.7 billion won value-added inducement effect, and a 3,135-person effect on employment inducement in total. From 2002 to 2013, the Facility Modernization Project showed a 6.948 trillion won effect on production inducement, a 2.1109 trillion won effect on value-added inducement, and 40,209-person of effect on employment inducement in total. Conclusions - This study provided an empirical demonstration of a clear effect of the governmental support to traditional markets on developing regional economies. In particular, this study empirically analyzed and presented that there were a considerable amount of an economic effect by region due to governmental policy support to traditional markets.

• 한국식품과학회지
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• 제35권3호
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• pp.373-378
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• 2003

본 연구는 현재 버려지고 있는 장미(Rosa hybrida L. cv. Mary Devor)를 이용하여 기능성을 조사한 뒤 그 이용 가능성에 대해 탐색하고자 하였다. 이를 위하여 장미의 일반성분, 식이섬유 및 총 flavonoids 함량을 분석하고 총산화 효과와 추출수율을 측정하였다. 또한 에탄올의 농도(0, 75, 85, 95%)를 달리하여 추출하고 추출물의 첨가농도(0.02, 0.05%)와 저장기간에 따라 과산화물가, 산가, TBA가를 측정하였다. 과산화물가를 측정하여 산화유도기간을 살펴본 결과, 장미 추출물 첨가군이 대조군이나 ${\alpha}$-tocopherol, BHT 첨가군보다 유도기간이 길게 나타나 항산화 효과가 높은 것으로 나타났다. 특히 85% 에탄올 추출물을 0.05%의 농도로 첨가했을 때 가장 긴 유도기간을 나타냈다. 산가 및 TBA가는 장미 추출물 및 BHT 첨가군이 대조군 및 ${\alpha}$-tocopherol 첨가군보다 저장기간이 길어짐에 따라 낮게 나타났다. 즉, 장미 추출물은 BHT와 유사한 높은 항산화 효과를 나타내어 천연항산화제로서의 이용 가능성을 보여주었다. 시험균주(Escherichia coli, Salmonella typhimurium, Staphylococcus aureus)에 대해 장미 추출물은 대체로 높은 항균활성을 나타내었으며, 특히 85% 에탄올 추출물은 E. coli에 대해 유의적으로 높은 항균효과를 나타내었다. 이상의 결과로 볼 때 장미 추출물을 천연항산화제 및 항균제로 사용할 수 있으며 버려지는 장미를 이용한다는 면에서 경제적 효율성도 기대할 수 있다. 장미추출물의 항산화성과 항균성이 확인되어 그 이용성이 기대됨에 따라 추출물의 유효성분을 확인하는 연구가 필요하다.

• 한국콘텐츠학회논문지
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• 제18권2호
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• pp.216-230
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• 2018

본 논문에서는 산업연관분석을 적용하여 무인항공기 산업과 관련된 기술별 경제적 파급효과를 분석한다. 구체적으로 고용창출효과와 부가가치유발효과, 감응도 계수, 영향력 계수를 산출할 수 있으며, 분석결과에 대한 시사점을 제시하기로 한다. 분석결과, 고용유발효과는 투자액 10억원당 10.017명으로 확인되었으며, 부가가치유발효과는 1원의 예산이 투입될 경우, 0.9771원의 부가가치가 발생하여 타제조업 평균치(고용유발계수: 2.285, 부가가치유발계수: 0.581) 대비 모두 월등히 높은 수치를 보였다. 한편, 무인항공기 산업은 전방연쇄효과를 의미하는 감응도 계수는 0.7870로 제조업 평균치(감응도 계수: 1.125)보다 낮고, 후방연쇄 효과를 의미하는 영향력 계수는 각각 1.161로 제조업 평균치(영향력 계수: 1.116)보다 높기 때문에 최종 수요적 제조업형 산업으로 분류된다. 이는 무인항공기 산업이 경기변동에 영향을 적게 받는 산업임을 의미하며, 다른 부문에 비해서 투자지출대비 경제적 파급효과가 큰 산업으로 해석이 가능하다. 이러한 정략적 데이터를 기반으로 무인항공기 산업의 기술별 R&D 투자 방향 정책을 수립하는데 활용될 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.