• KDI Journal of Economic Policy
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• 제46권2호
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• pp.45-74
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• 2024

The import content of export (ICE) has served as an indicator of global integration for several decades. It is defined as the share of imported products embodied in exports and can be interpreted as the relative degree of the utilization of global production network (GPN) over the domestic supply chain (DSC) in terms of 'value-added.' This paper proposes two new indicators of global integration. They are defined as the ratios of imports (foreign products) to gross output (domestic products) generated by exports and can be interpreted as the relative degrees of the utilization of GPN over DSC in terms of 'production.' Both indicators are easy to compute and can be compared between years, between countries, between industries, and between groups of industries. The paper applies the new indicators to the recent edition of the OECD's Input-Output Database. Finally, the paper shows that the recent slowdown in international trade is mostly due to the decrease in the international trade of intermediate goods, with significant implications regarding the future of global integration.

• 한국식품조리과학회지
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• 제20권2호
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• pp.144-150
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• 2004

기능성 허브두부의 제조와 그 품질특성을 조사하기 위하여 11종류의 허브 중에서 맛과 향 및 항균력으로 선별한 바질 물추출물(BWE)을 첨가한 두부를 제조하고 그 품질 특성과 가식기간을 조사하였다. 제조 시 적정 가수량은 원료콩에 대하여 7배, BWE (100mg/ml)의 첨가농도는 20mg%, GDL의 농도는 0.3% 이었다. 이 조건으로 제조한 BWE 첨가두부의 색상은 L＊값 78.11, a＊값 0.78, b＊값 19.10으로, 대조구의 85.14, -1.92 및 15.95와 비교하여 L＊ 값은 낮으나 a＊, b＊값은 높았으며 연한 연두빛 색상을 띠었다. 관능검사 결과 BWE 첨가두부는 대조구에 비하여 고소한 맛과 종합적 기호도가 높은 것으로 평가되었다. BWE 첨가두부의 가식기간을 조사하기 위하여 1$0^{\circ}C$에서 저장 중 pH, 산도 및 총균수를 조사하여 평가한 결과 대조구 두부는 4일, 첨가두부는 8일로 BWE 첨가로 가식기간이 4일정도 연장되었다.

• 한국축산식품학회지
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• 제35권5호
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• pp.646-652
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• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• 한국의류산업학회지
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• 제14권1호
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• pp.13-23
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• 2012

"Sustainability" and buzzword as in many areas of products produced and studies in progress, in situations of domestic "green fashion" of the Progress and identify problems and advanced in value sustained growth that can be done fashion design, the future of the gauge view there is need. For the purpose of environmental protection and resource conservation of the eco-fashion trend, "recycling" of the low-growth, emphasizing the ethical responsibility to pursue by the aesthetics may be limited in terms of avoided. Environment, most notably an "issue" fashion emerged as a growing, destroying a temporary fashion trend as a "recycling" of the limitations and pro-technology and design of the added value of recombinant and advanced recycling design trends, attracting attention "upcycle" Case of the aesthetic value and spiritual value of the designer by giving understanding and a new aesthetic values to the area you want to raise the possibility of extension.

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 한국수산과학회지
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• 제51권6호
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• pp.647-655
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• 2018

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

• 한국가구학회지
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• 제25권3호
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• pp.207-212
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• 2014

With increased interests in environmental issues, people are looking for new materials that serve special and bio-activated functions. One of interesting materials is charcoal which has excellent adsorption ability for harmful volatile organic compounds, fireproof performance, far-infrared ray emission, and electromagnetic shielding. Since non-crack carbonized board was developed from wood-based composite materials, carbonization method might be applied to woodcraft products such as wood cup and bamboo. In this study, manufacture of wood charcoal bowl was conducted with carbonization method developed in 2009 in order to activate wood products market. Ash tree(Fraxinus rhynchophylla) cup was carbonized at $600^{\circ}C$ with two pretreatments which were phenol resin and wood tar solution treatment. After carbonization of ash tree cup, non-crack charcoal cup were successfully manufactured. Phenol resin treatment affected on charcoal cup manufacturing both positively and negatively. For a positive way, it prevented shrinkage. For a negative way, it decreased water repellency. On the contrary, wood tar treatment accelerated shrinkage a bit and increased water repellency. Based on the results, wood tar can be used as pre-treatment solution for reducing post-treatment costs. We confirmed woodcraft products can be carbonized without deformation, so carbonization may provide a high value-added products from wood.

• 한국의류산업학회지
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• 제25권4호
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• pp.439-448
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• 2023

Korea's original traditional costume designs have a great potential to be re-imagined from a global perspective and developed into high-value-added fashion culture products that can enter the international market. This study applied the structural features of traditional clothing to the design of fashion cultural products. This study developed designs using Beja, Sagyusam, Aekjuem-po, Danlyeong, Cheolrik, Jang-jegori of Korea. To the best of our knowledge, this study is the first to conduct a literature survey of traditional Korean clothing. We designed shirts using Adobe Illustrator and created a pattern with the Yuka program. This design was applied to a three dimensional virtual dressing system called CLO. A survey of individual interest in developed fashion cultural products was also conducted. The shirt designs were obtained by applying the details and structural characteristics of traditional Korean clothing. Among the six shirt designs, when asked which design would be suitable for wearing, gifting, or uniform, the shirts with the design of Danlyeong, Beja, and Sagyusam were generally highly preferred. This study can be used as basic data for the global market for fashion cultural products, and can contribute to the inheritance and development of culture and tradition by maintaining Korea's uniqueness in the modern global era and increasing tourism revenue.

• Preventive Nutrition and Food Science
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• 제20권1호
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• pp.67-72
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• 2015

Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with $IC_{50}$ values of 311, 3,410, and $111.5{\mu}g/mL$, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an $IC_{50}$ value of $145.1{\mu}g/mL$, while tyrosinase inhibitory activity with an $IC_{50}$ value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.

• 한국의류학회지
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• 제23권8호
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• pp.1075-1085
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• 1999

Brand equity is the added value endowed by the brand to the product. This concept born in the 1980's has aroused intense interest among market managers and business strategists from a wide variety of industries. Brand equity can be approached in different perspectives according to the motivations and the objectives of the studies. Consumer-based brand equity is examined internally by consumers' cognition and feeling and externally by consume behavior in the market By analyzing the relationship between them we can understand how brand value is made in the mind of consumers and how it is converted into the consumer behavior,. The brand is an especially important extrinsic cue in clothing products and the apparel industry has higher brand equity when it is actually compared with the brand equity of many other industries measured as a financial asset. Therefore the purpose of this study was to find out brand value of clothing products through clothing brand equity and to understand consumer behavior of the brand. And so we focused in consumer-based brand equity. For the empirical study three brands that are predicted to have different level of brand equity were selected based on prices and market shares of the brands. As the result the consumer-based brand equity is composed of emotional and cognitive dimensions and each dimension has several sub-dimensions. These diverse dimensions of brand equity bring about differences in consumers' purchase behavior market share and price premium of brands.