• 한국식품영양과학회지
• /
• 제40권9호
• /
• pp.1321-1327
• /
• 2011

전화당(invert sugar)을 생산하기 위하여 포도주로부터 분리한 효모가 생산하는 invertase의 특성을 조사한 결과는 다음과 같다. 포도주로부터 분리한 효모는 지방산 분석을 통하여 Saccharomyces cerevisiae JS59로 잠정 동정되었다. 본 균주가 생성하는 invertase를 ammonium sulfate 침전, DEAE-Sephadex A-50, Sephadex G-200 column chromatography 법으로 정제하였을 때 단일성을 보였으며, specific activity가 7620.9 unit/mg, 최종 회수율은 13.9로 약 14배 정제된 효소를 얻었다. 본 효소의 $K_m$ 값은 11.5 mM이었다. SDS-PAGE로부터 분자량은 38.5 kDa으로 나타났다. 정제된 invertase의 최적 pH는 5였고, pH 4에서도 94%의 높은 효소활성을 나타냈으며 4에서 6까지의 pH영역에서 안정하였고, $55^{\circ}C$에서 최적 활성을 나타내었으며 $50^{\circ}C$까지는 안정하였다. $Ag^{2+}$와 $Hg^{2+}$에 의해서 저해를 받았고, $Co^{2+}$, $Mn^{2+}$에 의해서는 효소활성이 증가되었으며, 기질과 효소 반응물을 thin layer chromatography로 분석한 결과, 본 효소는 기질인 sucrose를 완전히 분해하여 환원당을 생성함이 확인되었다.

• Journal of Applied Biological Chemistry
• /
• 제57권3호
• /
• pp.211-218
• /
• 2014

Polymethoxyflavones (PMFs) are a group of polymethoxylated bioactive flavones with diverse biological activities, including anticancer, anti-inflammatory, antibacterial, and antiviral activities. PMFs are found from various plants such as orange, tangerine, and krachaidum. To establish the simple quantitative analytical methods for PMFs, chromatographic analysis was applied to the selected krachaidum foods because krachaidum contains diverse PMFs compared to other PMF-containing foods. Krachaidum is the rhizome of Kaempferia parviflora, and many commercial krachaidum products, such as tea, juice and wine, are commercially available and consumed as health functional foods in Asian countries. Apart from the claimed health promoting benefits, reliable quality assurance and legal guideline for the registration of these products are not available yet. Twelve PMFs were analyzed from the commercial krachaidum foods by GC-FID and HPLC-DAD. No single chromatographic method could not analyze 12 PMFs simultaneously. HPLC-DAD method was found more sensitive to detect PMFs. Based on our analysis data, we proposed 5,7-dimethoxyflaone and 5,7,4'-trimethoxyflavone as index components for the food products.

• 한국조리학회지
• /
• 제14권1호
• /
• pp.21-38
• /
• 2008

This research aimed to analyze the differences in financial variables classifying chain restaurants. A total of 126 samples were drawn from financial statements for $2001{\sim}2006$. As a result of analysis, there was a significant difference in Pillai's Trace, Wilks' Lambda, Hotelling's Trace, and Roy's Largest Root values at the significant probability value(p<0.05) based on F value in terms of stability among chain restaurants. Difference was found only in current rate and liabilities in ANOVA. There was a great difference in current rate among institutional restaurants, fast food restaurants, and cafeterias. There was a significant difference in Pillai's Trace, Wilks' Lambda, Hotelling's Trace, and Roy's Largest Root values at the significant probability value(p<0.05) based on F value in terms of restaurants' profitability. In ANOVA, difference was found only in net profits to net sales. It was revealed that all factors showed no significant differences in multiple comparison. All multi-variant test statistics showed a significant difference in growth and turnover. ANOVA showed a significant difference in net sales growth rate, net profit growth rate, and total assets growth rate.

• 한국식생활문화학회지
• /
• 제22권2호
• /
• pp.218-224
• /
• 2007

The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.

• 디지털산업정보학회논문지
• /
• 제20권2호
• /
• pp.37-47
• /
• 2024

The food tech market, which uses artificial intelligence robots for the restaurant industry, is gradually expanding. Among them, the robot barista, a representative food tech case for the restaurant industry, is characterized by increasing the efficiency of operators and providing things for visitors to see and enjoy through a 24-hour unmanned operation. This research was conducted through text mining analysis to examine trends related to robot baristas in the restaurant industry. The research results are as follows. First, keywords such as coffee, cafe, certification, ordering, taste, interest, people, robot cafe, coffee barista expert, free, course, unmanned, and wine sommelier were highly frequent. Second, time, variety, possibility, people, process, operation, service, and thought showed high closeness centrality. Third, as a result of CONCOR analysis, a total of 5 keyword clusters with high relevance to the restaurant industry were formed. In order to activate robot barista in the future, it is necessary to pay more attention to functional development that can strengthen its functions and features, as well as online promotion through various events and SNS in the robot barista cafe.

• 한국조리학회지
• /
• 제23권6호
• /
• pp.143-152
• /
• 2017

This paper examined seemingly well-working compromises in identity construction, questioning whether the compromises could function only nominally in practice. The literature has paid attention to the conflicts which end up functionally sense-making, through either unilaterally enforced or mutually assimilated compromises. In contrast, this paper's analysis of Super Tuscan wines under the Italian government's quality regulation illustrated that the compromises between wineries and classification systems do not work well and make the classification systems meaningless in the end. This study thus argued that compromises in identity construction do not always result in functionally sense-making outcomes: they could be only nominal. This study suggested that idiosyncratic institutional contexts, such as weak organizational legacy, affect the results of identity construction in functional terms. At last, the theoretical and practical implications both in organization and management of this study were well discussed.

• 한국식생활문화학회지
• /
• 제1권4호
• /
• pp.321-333
• /
• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• Mycobiology
• /
• 제42권3호
• /
• pp.256-261
• /
• 2014

A ${\beta}$-glucosidase producing yeast strain was isolated from Korean traditional rice wine. Based on the sequence of the YCL008c gene and analysis of the fatty acid composition, the isolate was identified as Saccharomyces cerevisiae strain HJ-014. S. cerevisiae HJ-014 produced ginsenoside Rd, $F_2$, and compound K from the ethanol extract of red ginseng. The production was increased by shaking culture, where the bioconversion efficiency was increased 2-fold compared to standing culture. The production of ginsenoside $F_2$ and compound K was time-dependent and thought to proceed by the transformation pathway of: red ginseng extract ${\rightarrow}Rd{\rightarrow}F_2{\rightarrow}$ compound K. The optimum incubation time and concentration of red ginseng extract for the production of compound K was 96 hr and 4.5% (w/v), respectively.

• 한국식생활문화학회지
• /
• 제1권3호
• /
• pp.197-209
• /
• 1986

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.

• Agribusiness and Information Management
• /
• 제1권1호
• /
• pp.37-62
• /
• 2009

Web usability for e-commerce sites becomes a more important issue as e-commerce gains its popularity. As for agricultural products, consumers are especially sensitive to the quality of information during transaction process. Successful e-commerce sites of agricultural products, such as Wine.com and Tesco, identified regular usability testing as part of key success factors. This paper aims to identify processes for evaluating usability for e-commerce sites of agricultural products and provide strategies to improve usability. The study aims to evaluate e-commerce usability of selected e-commerce sites using heuristic evaluation to provide objective e-commerce sites usability analysis for each transaction process.