• Journal of Digital Contents Society
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• v.19 no.2
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• pp.277-284
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• 2018

This study suggested a brand alliance strategy of follow brand to overcome the leading brands. At the same time, we also examined the effect of Moderating the brand awareness of ingredient brands(high / low) and origin(favorable / unfriendly). First, purchase intention of alliance product showed significant interaction effect according to market entry order of parent brand and brand awareness of ingredient brand. Second, purchase intention of alliance product showed significant interaction effect according to market entry order of parent brand and country of origin. Based on the results, we discussed about theoretical and practical implications of this study, limitations of this study, and future research.

• KOREAN POULTRY JOURNAL
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• v.37 no.6 s.428
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• pp.86-87
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• 2005

우리나라의 닭고기는 유통주체 회사의 주도에 의한 통합생산이 일반적이며 일부 농가에서 토종닭을 이용한 자체 브랜드(PB)가 개발되어 있으나 그 수는 적다고 할 수 있다. 정예 농업인 육성과 지역 단위 농축산물의 차별화 전략, 유통회사의 브랜드 개발로 많은 닭고기 브랜드가 있으나 사료에 의한 방법으로 한약재 활용, 지방산 이용이 주류를 차지하고 있다. 앞으로 농가 및 생산자 중심의 브랜드 닭고기 개발에 있어 맛 성분에 의한 차별화에 도움이 될 수 있는 내용을 소개하고자 한다.

• The Hankook-Saengyark Bo
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• no.249
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• pp.6-6
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• 2002

성남, 대규모 '자원식물원' - 인삼연, 홍삼 이용 신제품 개발 - 태국 과일, 약초 씨앗부분 항암성분 높아 - 한방화장품 브랜드 출시 산삼 추출물에 12종 한방성분 첨가

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.216-220
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• 2004

경남 진주 소재 대형유통매장에서 유통경과일자가 비슷하고 인지도가 상대적으로 높은 5개 회사 제품(Ha, E, H, J, P)의 냉장돈육 목심을 구매하여 과도한 지방과 결체조직을 제거한 후 육질 분석을 실시하였다. 일반성분은 지방 함량이 높은 처리구들이 수분함량이 낮게 나타났으며 Ha와 H 브랜드 돈육은 정상육의 pH를 나타내었으며, P 브랜드 돈육은 PSE육에 다소 가까웠으며, E와 J 브랜드 돈육은 PSE 육으로 판단되었다. pH가 낮은 브랜드육들이 가열감량이 높게, 보수력은 낮게 나타났다. E 브랜드육의 $L^{\ast}$값이 가장 높게 나타났으며 Ha와 H 브랜드육의 $L^{\ast}$값은 다른 브랜드육에 비해 낮게 나타났다. $a^{\ast}$값은 Ha, H, J 브랜드육이 높게 나타났으며, $b^{\ast}$값은 Ha와 P 브랜드육이 낮게 나타났다. Ha와 J 브랜드육이 관능검사에서 전반적으로 높게 나타났으며, 지방산 조성은 J 브랜드 돈육이 포화 지방산의 함량이 높게, 다가 불포화지방산 함량은 낮게 나타났다. 또한 E 브랜드 돈육의 linoleic acid(Cl8:2)와 arachidonic acid(C20:4) 함량은 다른 브랜드 돈육보다 높게 나타났다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.4
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• pp.373-381
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• 2016

To investigate the influence of hand cream of domestic and foreign brands on the purchase tendency, a survey was conducted on hand cream application, purchase tendency, and perception of 105 women in a metropolitan area. Market research was then conducted to compare the hand cream cost, quantity, and total substance, and the hand creams were sorted according to high-price and low-price, and foreign brand and domestic brand, and a clinical demonstration was conducted by back-hand application on 17 recipients to analyze the moisture and skin oil differences and the moisture endurance. As a result, the percentage of subjects who perceived that the price and brand of hand cream affects the quality was higher than those who did not, and the hand cream prize per 1mg (g) varied as much as fourfold among the high-price and low-price, and among foreign and domestic brands. The result of the total substance comparison, glycerin the moisturizer and cetearyl alcohol the skin conditioner were included in all hand creams. As a result of the clinical demonstration, the difference in moisture and skin oil difference and moisture endurance between the high-price and low-price and foreign brand did not show a statistically significant difference. These results show that there are no relationships between skin moisture and sebeum of the brand. Therefore, considering that hand cream is a highly consumptive product that is used multiple times on a daily basis, these results might provide fundamental data that could contribute to the increase in hand cream product quality by determining the consumers' needs.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.299-304
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• 2013

The major hydrophilic bioactive compounds (chlorogenic acid, caffeine, total phenolics, and flavonoids) and the antioxidant capacity in a single size were evaluated for regular coffee varieties commercially available in Korea. The content of total phenols (63.83-110.12 mg gallic acid equivalents) and flavonoids (35.27-69.27 mg catechin equivalents) were spectrophotometrically determined, and the content of chlorogenic acid (5.17-69.78 mg) and caffeine (74.38-146.32 mg) were determined using HPLC-UV. All varieties of regular coffee studied showed antioxidant potential (88.78-487.52 mg trolox equivalents/serving size), which was conferred by their concentrations of phenolic compounds, caffeine and chlorogenic acid. There were significant (p<0.01) correlations between the total phenolics ($r^2$=0.732) and flavonoids ($r^2$=0.8705) and the antioxidant capacity, suggesting that these components were likely a significant contributor to the antioxidant capacity of commercial regular coffee brews.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.06a
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• pp.206-206
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• 1999

• Journal of the Korea Convergence Society
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• v.12 no.4
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• pp.161-169
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• 2021

'Clean beauty' attracts attention with an increasing interest in cosmetics without harmful ingredients as people wear masks in the age of COVID-19. Thus, this study selected and analyzed clean beauty cosmetic brands circulated in Korea on/offline in 2020. This study extracted 36 clean beauty brands and selected 20 suitable brands through an experts' analysis. For an analysis of clean beauty cosmetic brand communication, components: naming, logo, color, package, and website were drawn to conduct a survey. Preferred were the words they come up with when they think of nature or health for naming; wordmarks in a simple form for logo; greenish or yellowish for color; the simple form aligned center on the container body for package; and the images of plants, animals, and humans for website. To sum up the components, utilizing natural, clean, and light images harmoniously, acted as a factor for preferring the clean beauty cosmetic brands.

• International Commerce and Information Review
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• v.18 no.1
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• pp.179-208
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• 2016

This study examined the effect of ingredient branding strategies for late entrants as one of the strategic tools to overcome first-mover advantages. Specifically, this study investigated whether brand origin information of the ingredients and price information of the ingredient branding product affect consumer evaluation. A sample of 400 university students were randomly assigned to 2 experimental studies. Results from study 1 showed that the market position of ingredient brand and brand origin information significantly influenced consumers' evaluation on the ingredient branding product. In addition, from the study 2, this study found that price information significantly moderated the effects of the order of market entry and brand origin information of the ingredients on the consumers' evaluation on the ingredient branding product. Implications for brand strategies to overcome the late-entrant disadvantages are discussed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.301-309
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• 2012

This study was performed to compare the properties affecting the palatability of 33 commercial brands of rice. Five rice varieties were identified including Chucheongbyeo, Hitomebore, Ilpumbyeo, Nampyeongbyeo, Seachucheongbyeo, were compared in terms of physicochemical characteristics, texture, head riceratio, and palatability through Toyo values. We also analyzed the relationship between grain characteristics and palatability. Amylose content of 5 rice varieties ranged from 17.04-17.98%. Nampyeongbyeo had the lowest and Seachucheongbyeo had the highest content of amylose among rice varieties. The protein content of 5 varieties ranged from 6.72-7.55%. Nampyeongbyeo showed the highest content. The moisture content varied from 13.08-14.83%. Chucheongbyeo has the highest moisture content. The head rice ratio of Ilpumbyeo, Chucheongbyeo, and Seachucheongbyeo were over the 90%, which was lower than that of Japan. Chucheongbyeo had the lowest hardness value and the highest adhesiveness value as measured by texture analyzer. The palatability value was highest in Chucheongbyeo, and the lowest in both Nampyeongbyeo and Ilpumbyeo. The palatability value was negatively correlated with protein content, but positively correlated with texture, moisture content, and head rice ratio. Based on this results, the rice varieties with high palatability had lower contents of amylose and protein, but higher moisture content and head rice ratio. Chucheongbyeo seemed to be the valuable variety with the highest palatability among them.