• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Food Science and Preservation
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• v.24 no.1
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• pp.52-59
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• 2017

This study was performed in order to examine the effect of a thermoelectric cooling system combined with plasma on beef. Beef was studied in a box with a thermoelectric cooling system and plasma generation apparatus (TCS-1), a box with thermoelectric cooling system (TCS-2) and a polystyrene box (control). A temperature inside the thermoelectric cooling system was kept below $2^{\circ}C$, and volatile basic nitrogen (VBN) values of TCS-1 and TCS-2 were 7.72 mg% and 9.20 mg%, respectively. The thiobarbituric acid (TBA) value (0.52 mgMA/kg) of TCS-1 was significantly lower than that (0.91 mgMA/kg) of TCS-2. For volatile basic nitrogen (VBN) value, TCS-1 maintained freshness compared to TCS-2, since the freshness of TCS-1 value (6.98-9.77 mg%) was less than that of TCS-2 (6.98-11.45 mg%) during storage. The microbial counts of TCS-1 and TCS-2 were 4.62 log CFU/g and 7.09 log CFU/g, respectively, on the $7^{th}$ day, which were lower than that (8.45 log CFU/g) of control on the $3^{rd}$ day. Sensory evaluation of TCS-1 showed the highest scores for appearance, color, juiciness, and overall acceptability than the others. In conclusion, TCS-1 was effective for maintaining freshness of beef during storage.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.42-49
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• 2009

This study analyzed the fatty acid and amino acid compositions of dorsal and fin muscles collected from olive flounder cultured using a formula feed(extruded pellets, EP) and compared them to those of fish cultured with a raw fish moist pellet(MP) feed as a control. The olive flounder in this study were cultured for 10 months with either the formulated extruded pellets(FEP), commercial extruded pellets(CEP), or the MP feed, and their average weight was 1.15 kg. The proximate compositions of the dorsal muscle were not different among the groups, whereas in the fin muscles of the fish fed with the MP diet, moisture content was higher and crude lipid content was lower. The major fatty acids in the dorsal and fin muscles of the fish fed with the MP, CEP, and FEP diets were palmitic acid and oleic acid. Finally, no significant differences were observed among the diet groups in the results for amino acid content or the sensory and textural properties of the muscle.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.650-658
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• 2006

This study investigated the effects on the quality characteristics of the korean steamed rice cake, Seolgiddok of the addition of aloe powder at 0%, 1.5%, 3.0%, 4.5% and 6.0% and 4-days storage. The moisture content of the control 0% aloe, steamed rice cake was 47.76%, and steadily decreased with increasing powder addition to the lowest of 37.38% for the cake with 6.0% added. The moisture content was decreased with extending storage time in both the control and powder-added groups. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of the cake tended to decrease with increasing powder content, while the hardness increased with both increasing powder content and extending storage time. The Hunter color value L in the chromaticity of the cake was significantly decreased with increasing powder addition. The a value of the control, 0% aloe steamed cake was -0.86, but became positive with red color with increasing powder content, The b value was significantly increased with increasing powder content. The powder addition inhibited the increase in bacteria number. The sensory characteristics of the cake. such as color, aloe flavor and taste, and bitterness were increased with increasing powder content, while the moist and soft feeling of the cake were more highly evaluated at lower powder content. The overall taste was judged to be best for the sample with 3% added powder. Accordingly, it was expected that a highly functional and healthy product with improved quality might be developed by the addition of aloe powder to the Korean steamed cake, Seolgiddok.

• Journal of Bio-Environment Control
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• v.30 no.4
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• pp.377-382
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• 2021

Oriental melon (Cucumis melo L.) is generally cultivated on the ground by creeping culture. A farmer has a higher workload for training stems. This study was conducted to find out a new cultivation of oriental melon to reduce a workload and improve the quality of fruit. There were three treatments for training stem of oriental melon; upward stem growing, downward stem growing, control (creeping stem growing). The results of the plant growth and the net photosynthesis showed higher in upward stem growing. The root activity was higher in downward stem attract. The yield was not significant as 4,055kg/10a in upward stem attract and 3,983kg/10a in downward stem attract. According to the results of the ergonomic agricultural workload evaluation, in the case of the working posture, the working posture of creeping cultivation methods (squatting, bending) showed a higher risk level than the upward and downward cultivation methods. Therefore, it is recommended the upward stem attract of oriental melon is a new cultivation as well as an alternative method for creeping stem attract in terms of improving the plant growth and yield, and reducing the workload.

• Journal of the HCI Society of Korea
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• v.14 no.2
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• pp.71-81
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• 2019

As AI technology develops, its application has been extended to diverse fields. In particular, AI-enabled Chatbot services have garnered growing attention and such services are more important as a tool of communication in mobile shopping. However, research on chatbots is in its early stage and the understanding of chatbots in the context of mobile commerce is very limited. The purpose of this study is to empirically investigate consumer responses to a shopping chatbot with a focus on the effects of chatbot agent types and message types. Specifically, a $2{\times}2$ between-subjects experimental design, with the agent type (secretary/friend) and the message type (factual/evaluative) as the independent variables, was employed. The results show that although main effects of chatbot agent and message types are not found, interaction effects between chatbot agents and message types on consumer responses are significant. Specifically, when the agent type was a secretary, consumer responses to product recommendation with a factual message were more positive. On the other hand, in the case of the friend agent, the evaluative message led to more positive responses. The findings suggest that communication elements are important in the understanding of consumer responses to chatbots in mobile shopping and effective strategies for utilizing chatbots for mobile commerce should be considered.

• Science of Emotion and Sensibility
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• v.24 no.1
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• pp.11-24
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• 2021

This study investigates the buying behavior pertaining to Japanese brands according to the degree of patriotism of consumers in their 20s. A survey of 235 university students was conducted; the survey questioned the basic purchasing attitudes of consumers in their 20s regarding outerwear and underwear and then surveyed the purchasing attitudes regarding U brand's (representative Japanese brand) outerwear and underwear. To detect the correlation between patriotism and U brand purchases, this study asked questions about patriotism and investigated basic personal information. The research results were as follows. First, there was a significant difference in consumer's purchasing attitude toward outerwear and underwear. When of consumers who are in their 20s purchase outerwear, its design was the most important factor, whereas when purchasing underwear, functionality was the most crucial factor. Second, it was confirmed that consumer's attitudes toward U brand's outerwear and underwear differed. Although the evaluation of U brand's outerwear design was not positive, the consumer tended to be satisfied with the price. U brand's score concerning the functionality of underwear products received a slightly positive response. Third, a total of 235 respondents were divided into a high- and low-patriotism-group based on questions about patriotism. There were significant differences in their attitudes toward clothing and consumer's purchasing behavior at U brand. Highly patriotic consumers thought negatively about U brand outerwear products in terms of price and product quality than low patriotic consumers; however, there was no significant difference only regarding design evaluation. For underwear products, low patriotic consumers were more positive about the price, design, and functionality of U brand products than high patriotic consumers.

• Journal of the Korean Regional Science Association
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• v.37 no.2
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• pp.3-16
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• 2021

This study analyzed various indicators of new stores targeting urban regeneration areas and compared them with the control group to evaluate the possibility of revitalization of areas where urban regeneration projects are taking place. The results of the study are divided into three categories. First, the density of new start-ups in urban regeneration areas was higher than that of the control group. Through this, urban regeneration areas will bring about an influx of new floating populations and will act as a positive factor in local revitalization. Second, the urban regeneration areas and the control group were compared based on the business type of new start-up stores. As a result of the analysis, urban regeneration areas have a high proportion of industries targeting the active population, not residents. This will promote local activation by attracting the daytime population. Third, the urban regeneration areas and the control group were compared based on the diversity of the business types of newly established stores. As a result of the analysis, urban regeneration areas in metropolitan cities will induce multipurpose shopping for consumers as stores selling different products are concentrated. On the other hand, urban regeneration areas in small cities will induce consumers to compare shopping as stores selling similar products are concentrated.

• Trans-
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• v.10
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• pp.73-113
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• 2021

Previous studies show that VR images can influence consumers' attitudes and behaviors by evoking imagination. In this study, we introduce a reality-based closed-loop 3D image (hereafter Virtualgraph). Then we try to see whether such image would increase evocativeness in a mobile commerce environment and whether higher telepresence of the visual image of a product can increase the purchase intention of that product. In order to find the above, we developed a model comprised of constructs containing telepresence, perceived value price, perceived food quality, and vividness of visual imagery questionnaire (VVIQ). We used Virtualgraph application to conduct an experiment, and then conducted an interview as well as a survey. As results of the experiment, survey and interview, we found the followings. First, users evoke imagination better with Virtualgraph than with still images. Second, increased evocativeness affects purchase intention if the perceived quality of fresh food product is satif actory. Third, increased evocativeness makes users value products higher and do even much higher when the perceived quality of fresh food product is good. From the interview, we could find that the experimental group had higher purchase intentions and perceived products as more expensive ones. Also, they perceived images of products clearer and more vivid than did the control group. We also discuss the strategic implications of using Virtualgraph in mobile shopping malls.

• Journal of Korea Port Economic Association
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• v.39 no.1
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• pp.1-16
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• 2023

As the transfer of cargo functions to Gwangyang Port is completed, Yeosu Port has established a vision to become a hub for maritime tourism in Korea. Revitalization of the marine tourism industry through cruise development is recognized as a major strategy. Major domestic cruise tourism ports (Busan Port, Jeju Port, Incheon Port) have established a basic plan for fostering port cruises in response to the "Basic Plan for the Promotion of the Cruise Industry" established in 2016. However, the plan for Yeosu Port is insufficient. The cruise tourism industry, which is in recession due to Corona 19, is expected to recover due to with-Corona and Post-Corona. Therefore, Yeosu Port needs to take the lead in promoting the cruise industry to prepare for this. Accordingly, this study intends to derive evaluation items for the fostering of the Yeosu Port cruise industry through prior research and the gathering of expert opinions. An IPA (Importance Performance Analysis) analysis is conducted to identify problems and suggest promoting policies for the Yeosu Port cruise industry. According to the IPA analysis results, in the major categories, the creation of cruise infrastructure, and the establishment of a support system were evaluated as weak items (high importance but low satisfaction), and sub-categories corresponding to the two major categories were identified as weak points. Based on the results of this analysis, measures to promote the cruise industry in Yeosu Port were presented as cruise infrastructure, route expansion, tourism product development, and support system. This study is expected to be utilized when establishing policies for constructing Yeosu Port as the hub port of maritime tourism in Korea.