• Journal of Nutrition and Health
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• v.54 no.5
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• pp.560-572
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• 2021

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.5
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• pp.117-128
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• 2016

In order to extend FOO, this research has the object to demonstrate existing the difference of transferred essence and value between the types of factories(Original factory vs Extended factory). A safety product should save consumers from possible harm or risk, but it sometimes gives directly some damage to consumers. For example, like the issue of a germicide problem in 2016, a germicide killed consumers because of harmful chemistry even it should kept their health. This situation refer to 'Safety product betrayal', we expected that safety product betrayal presence/absence conditions moderate the relationship between types of factories, transferred essence and value. We selected a car air-bag as a safety product for study and implemented one study with total 213 participants. As a result, the participants evaluated the value of an air-bag manufactured throughout an original factory higher than the value of an air-bag manufactured throughout an extended factory. Futhermore, they evaluated the transferred brand essence of an original factory's air-bag higher than an extended factory's. However, in the safety product betrayal presence condition, the difference of value and transferred essence between an original factory and an extend factory was disappeared. Indeed, once consumers experienced or saw safety product betrayal, they avoided to buy or use safety products. Therefore, consumers evaluated the value and transferred essence of betrayed safety products is low without the types of manufacturing factories. From the past to now, there was no paper about the relationship between the types of manufacturing factories(Orignal factory vs Extended factory) and safety product betrayal in Korea. Therefore, this research on FOO and safety product betrayal can give new theoretical and operational contribution. In the conclusion, we discussed the contribution of the study results and proposed the limitation and future study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1336-1342
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• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

• Journal of Nutrition and Health
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• v.55 no.4
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• pp.476-491
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• 2022

Purpose: The purpose of this study was to evaluate the energy and nutrient contents of home meal replacement (HMR) rice products per single serving package based on nutrition labels. Methods: The market research was conducted from February to July 2021 on products sold on the internet, at convenience stores, etc. A total of 406 products were investigated. The products were divided into the following 6 classifications: instant rice (n = 45), cup rice (n = 64), frozen rice (n = 188), rice bowls with toppings (n = 32), gimbap (n = 38), and triangular gimbap (n = 39). Results: The mean packaging weight per serving was the highest in the rice bowl with toppings at 297.1 g, followed by cup rice (264.0 g), frozen rice (239.5 g), gimbap (230.2 g), instant rice (193.4 g), and triangular gimbap (121.6 g) (p < 0.001). The energy per serving package for the rice bowl with toppings was significantly the highest at 496.0 kcal (p < 0.001). The sodium content per serving package of gimbap was the highest at 1,021.8 mg and that of the instant rice was lowest at 37.4 mg (p < 0.001). The price per serving package of the rice bowl with toppings at 4,333.8 won was the highest. The contribution to the daily nutritional value per serving package of all types of HMR rice products surveyed showed an average range of 10-25% for energy, 11-22% for carbohydrates, and 2-51% for sodium. Conclusion: These results indicate the energy and nutrient contents of HMR rice products, vary by type. Therefore, consumers should review the nutrition labeling to select an appropriate HMR rice product based on their intended consumption.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1693-1699
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• 2015

Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values ($L^*$, $a^*$, and $b^*$) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04b
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• pp.145-147
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• 2004

본 논문에서는 무선인터넷 환경에 적합한 개인화된 상품추천에이전트를 제안한다. 기존에 유선인터넷상의 많은 개인화 추천시스템에서는 초기 사용자 모델링을 위해 사용자에게 수많은 질의를 하고 응답을 요구하였다. 그러나 이러한 방식은 무선인터넷 환경에서 정보 전송량에 따른 높은 사용요금을 고려할 때 적용하기 힘든 방식이다. 본 제안 시스템은 사용자의 Social data률 이용하여 사용자를 비슷한 연령과 성별 그룹으로 나누고, 해당 그룹에서 구매율이 높은 상품을 우선 제시한 후, 사용자 행동을 모니터링 하여 암시적(Implicit)피드백을 통해 프로파일을 생성함으로써, 번거로운 질의-응답 과정 없이도 초기 사용자 모델링을 수행할 수 있다. 프로파일 생성 이후에는 이를 기반으로 하여 사용자몰 유사한 취향을 가진 그룹으로 다시 군집화한 후 협력적 추천을 하게 되며, 프로파일에는 해당 상품의 최종 카테고리명과 키워드를 수집함으로써, 상품의 브랜드와 규격정보를 반영한 추천이 가능하다. 또한 추천 상품과 사용자의 구매데이터와의 비교를 수행하여 사용자가 해당상품을 구매하였을 경우, 상품에 대한 취향정보는 그대로 유지하고 관련 상품을 추천하되, 구매한 상품이 중복 추천되지 않도록 하였다. 시스템 평가를 위해 프로토타입을 구현하여, 다수의 사용자에게 시스템을 이용하며 관심품목을 체크하도록 하였고. 추천횟수가 반복되며 히트율이 증가하는 결과를 통해 시스템의 학습속도와 성능을 평가하였다. 그리고 쇼핌몰에서 구매경험이 있는 사용자의 기존 구매데이터와 Social data를 이용한 초기 제시상품을 역으로 비교하여 오랜 시간과 비용 발생 없이도 초기 프로파일 생성의 유효성을 증명하였다. 포함하는 XML 질의에 대해서도 웹에서 캐쉬를 이용한 처리가 효율적임을 확인하였다.키는데 목적이 있다.RED에 비해 향상된 성능을 보여주었다.웍스 네트워크상의 다양한 디바이스들간의 네트워크 다양화와 분산화 기능을 얻을 수 있었고, 기존의 고가의 해외 솔루션인 Echelon사의 LonMaker 소프트웨어를 사용하지 않고도 국내의 순수 솔루션인 리눅스 기반의 LonWare 3.0 다중 바인딩 기능을 통해 저 비용으로 홈 네트워크 구성 관리 서버 시스템 개발에 대한 비용을 줄일 수 있다. 기대된다.e 함량이 대체로 높게 나타났다. 점미가 수가용성분에서 goucose대비 용출함량이 고르게 나타나는 경향을 보였고 흑미는 알칼리가용분에서 glucose가 상당량(0.68%) 포함되고 있음을 보여주었고 arabinose(0.68%), xylose(0.05%)도 다른 종류에 비해서 다량 함유한 것으로 나타났다. 흑미는 총식이섬유 함량이 높고 pectic substances, hemicellulose, uronic acid 함량이 높아서 콜레스테롤 저하 등의 효과가 기대되며 고섬유식품으로서 조리 특성 연구가 필요한 것으로 사료된다.리하였다. 얻어진 소견(所見)은 다음과 같았다. 1. 모년령(母年齡), 임신회수(姙娠回數), 임신기간(姙娠其間), 출산시체중등(出産時體重等)의 제요인(諸要因)은 주산기사망(周産基死亡)에 대(對)하여 통계적(統計的)으로 유의(有意)한 영향을 미치고 있어 $25{\sim}29$세(歲)의 연령군에서, 2번째 임신과 2번째의 출산에서 그리고 만삭의 임신 기간에, 출산시체중(出産時體重) $3.50{\sim}3.99kg$사이의 아

• Journal of Digital Convergence
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• v.18 no.12
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• pp.595-606
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• 2020

To find out the a Study on experiential consumption and development of the customized cosmetics on female university students in their 20s, this study conducted sampling using probability sampling from cosmetics major students in S City from September 1 to October 30, 2020. In this study, a study model was designed for a total of 30 people and studied as an Experience-Consume Experimentation. First, the result of the pre-purchase survey revealed that skincare cosmetics had the highest percentage for being selected by 30 people for "the preferred cosmetic type per the perception regarding customized cosmetics." Second, the result of the pre-purchase survey revealed that 11 people answered skincare cosmetics, 1 person answered shade cosmetics, and 2 people answered fragrance products (perfume, diffusers, etc.) for "the experience type for customized cosmetics." Third, the result of the post-purchase survey revealed that 29 people are willing to recommend the products, while 1 person is not. For the appropriateness of the price, 23 people answered yes; 7 people answered no. for the characteristics of the experience, 24 people (80%) answered that they selected ingredients according to their skin type; 9 people answered that the price is cheap considering they received 1:1 consultation; 18 people answered that they made a choice per their preferences (skin type) rather than per brands; 3 people answered that their self-esteem is stronger as if they received personal care. Therefore, customized cosmetics are expected to increase the attractiveness and purchase rate of female students in their twenties given that 'Human Touch,' genetic analysis, and 'hyper-customization technology,' which requires new development of customized cosmetics experience consumption for female college students in their 20s.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.841-846
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• 2006

This study was conducted to investigate the influence of laminaran from Eisenia bicyclis on serum lipid composition of rats fed high fat and cholesterol diets. Fourty male Sprague-Dawley rats weighing $70{\pm}2.5g$ of 4 weeks old were fed experimental diets for 6 weeks with high fat diet consisting of basal diet plus cholesterol (1%) and lard (10%) for the inducement of hyperlipidemia. The effect of laminaran supplements via drinking waters on serum lipid composition of rat were investigated for 5 weeks by administration of experimental diet group fed basal diet only as normal group, control group fed high fat diet, LL group fed high fat diet plus 0.25% laminaran containing water, and LH group fed high fat diet plus 0.5% laminaran containing water, respectively. As a results of experiments, it was found that LL and LH groups showed significant (p<0.05) decrease in body weight gain and liver weight as compared with control and it may caused by decreased FER. The weight of cecum and adipose tissue (EFP) of LL group showed a significantly (p<0.05) decreased patterns compared with control. It was also found that LL and LH diet groups affects the intestinal length and transit time of rat as significantly (p<0.05) increased in length of intestine and decreased in transit time. In addition, LL and LH diet groups showed a dramatic decrease in triglyceride, total and LDL-cholesterol, and significant increase in HDL-cholesterol compared with control diet group, by which results in decreased in AI. These results indicate that crude laminaran from Eisenia bicyclis has a strong hyperlipidemic and hypercholesterolemic activities in rat fed high fat and cholesterol diet.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.132-139
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• 2005

The major obstacle in the popularization of Chungkookjang is the short shelf-life of $2{\sim}3$ months and some problems concerning storage including the growth of molds even in the products even within shelf-life. To solve these problems we conducted a research to improve its storage by using the vacuumed packaging and sanitary method through seed culture, innoculation and sterilization. For the optimization of storage time, temperature and sterilization temperature, we measured viable cell numbers of bacteria and fungi, amount of gas outbreak and contents of amino type nitrogen and monitored these experimental results by response surface methodology of SAS program, so that we could observe the quality changes of Chungkookjang during shelf-life. Especially fungi, which are the biggest troublemaker in Chungkookjang shelf-life, couldn't be detected from the generally and vacuum-packed samples; also, viable cell numbers were highly influenced by sterilization temperature and in vacuum-packed samples. In the case of vacuum-packed samples, amount of gas outbreak was highly influenced by sterilization temperature of its storage conditions and it was higher in generally packed samples as compared to vacuum-packed samples even at any storage conditions. The changes of pH in generally and vacuum-packed samples were highly influenced by the storage temperature. As the temperatures of storage and sterilization were higher and the storage time was longer, so the amount of gas outbreak was accordingly lower. These results showed that amino type nitrogen contents in generally and vacuum-packed samples were systematically influenced by the temperature, storage time and sterilization temperature. Also the result showed that the change of amino type nitrogen contents during storage was less in vacuum-packed samples than in general ones. Based on the above results, we can produce Chungkookjang products with extended shelf-life of as far as 6 months without any quality change using sanitary manufacturing method, vacuumed packaging condition, sterilization in $70^{\circ}C$ for 60 minutes and storage under $10^{\circ}C$ during shelf-life. According to this research, we have the possibility to greatly increase the goods value of Chungkookjang by developing the manufacture processing and packaging.