• Proceedings of the Korean DIstribution Association Conference
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• 2005.11a
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• pp.29-51
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• 2005

Brands are important in the consumer market. They are the interface between consumers and the company, consumers may develop loyalty to brands. also, The late development of industrial marketing explains the near absence of research on Brand Equity in business to business. With recent change, industrial companies have shifted from a production focus to a customer focus. industrial brand is fast developing. The basic purpose of this study is to investigate industrial brand trust and loyalty affecting the Result of business relationship between industrial buyers and suppliers. Factors hypothesized to influence trust in a brand include a number of brand characteristics, company characteristics and consumer-brand characteristics. This research presented a comprehensive constructive model consisting of components of industrial brand trust and loyalty, and then propose the research model base on prior researches and studies about relationships among components of industrial brand loyalty. Data were gathered from respondents who work in industrial buying center. For this study, Data were analyzed by SPSS 10.0 and AMOS 4.0. The results of this research analysis were as fallow. Industrial brand trust and loyalty were positively related with a number of industrial brand characteristics, supplier characteristics and buyer-brand characteristics. relationship commitment. This research newly proposed the concept of 'industrial brand trust and loyalty affecting the Result of business relationship between industrial buyers and suppliers'

• Journal of Distribution Science
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• v.4 no.1
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• pp.27-51
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• 2006

This study is to understand the existing relation-marketing based on a result that social-relationship in market can effect on customer's action with expanding the seller-purchaser relationship, and understanding purchaser-purchaser relationship in the community. The result of this study could be summarized as below: First, the customer-sales person friendly relationship effects respectively on customer satisfaction and loyalty. Second, friendly relationship of customers effects on customer satisfaction and loyalty. Third, customers' satisfaction and trust increases customers loyalty. Considering that they could cause others to re-buy, friendly word of mouth, recommendations, we should know improving customers loyalty about a company(department store) is very important. This study presents not only customers and sales clerks relationship but also developing customer-customer relationship is important as well. From the viewpoint, this study gives the following strategic tactics to companies. First, customer's relationship with sales clerk is not able to be built in a short time unlike discount or gifts. Second, relationship around customers effects on loyalty of the department store, over the relationship of simple customer-sales clerk. Finally, companies, to make a relationship like fabric, should escape a two-level channel, a company to a customer, then recognize a three-level channel, a company to a friendly customer to a neutral or a unfriendly customer. That means a business should use the positive to make the negative or the neutral change their behavior to it.

• Food Science and Preservation
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• v.13 no.3
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• pp.351-356
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• 2006

This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.

• Food Science and Preservation
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• v.19 no.1
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• pp.159-166
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• 2012

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.

• Journal of the Korean Society for Library and Information Science
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• v.44 no.4
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• pp.249-276
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• 2010

With the rapid growth and development of information technology and the Internet, the amount of information published in electronic formats such as video, audio, digitalized text, etc. and the number of users accessing information online to satisfy their information needs are growing at a tremendous rate. This study analyzes standardized components to construct ERMS and proposes a model of ERMS based on the result of the analysis. The main functions of ERMS in university libraries are: 1) ERMS can manage and control access information to various electronic resources, metadata, holdings, user resources. Also, ERMS can be compatible with an existing library system such as IR(Information Retrieval) system, linking system, or proxy system. 2) ERMS should completely be compatible with acquisition and cataloging systems for effective management and control of integrated information organization and library budget. 3) ERMS should systematically and effectively manage license information on electronic resources. 4) ERMS should provide ideal and effective environment for use and access control of electronic resources in a library and integrated tool to manage and control all of electronic resources. Additionally, this study points out the need to organize committee groups to establish standardized rules and collaborative management of electronic resources among university libraries like DLF ERMI and redesign organizations in a library and a librarian's job description.

• Food Science and Preservation
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• v.12 no.2
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• pp.135-140
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• 2005

This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.252-263
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• 2018

In this research, we performed a SWOT analysis to analyze the feasibility of cultivating tropical fruits in Korea, using the mango as a case study. The opportunities for domestic tropical fruit (mango) cultivation are that the domestic cultivation environment is improving due to global warming, the consumer market is expanding due to the increase in domestic demand, and some local governments are supporting the cultivation of tropical fruits as a new high-income crop. The strengths are that it is possible to produce high quality fresh fruits in Korea and that they are still distributed in small quantities, so they can be differentiated from imported ones. There are regular customers and the mango is recognized as a medicinally functional fruit. The threats are that the price competitiveness of imported goods is likely to be further strengthened due to the implementation of the FTA and that it is difficult to cope with the unpredictable climate changes, such as heavy snowfall and extremely cold weather. The weak points are that the initial investment cost is high, the operating costs such as heating bills are also very high, and there is no supply system for the chemicals, fertilizers and cultivation technology required for tropical fruits. In order for tropical fruits such as mangoes to become major fruits, we must make full use of these strengths and opportunities while, at the same time, complementing the weaknesses and eliminating the threats in the value chain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.589-593
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• 2002

Improvement of hygienic quality of powdered raw grains and vegetables by gamma irradiation was investigated. Five products of powdered raw grains and vegetables were collected in a local market and analysed. The total viable cell counts of Bacillus were 10$^4$~10$^{7}$ cfu/g, filamentous fungi l0$^2$~10$^3$cfu/g, coliform 10$^1$~10$^4$cfu/g, enteric bacteria on SS agar plate 10$^1$~10$^3$cfu/g. Coliform, enteric bacteria on SS agar plate and filamentous fungi were eliminated by 3 kGy of gamma irradiation. The D values of coliform, enteric bacteria on SS agar plate, Bacillus, and filamentous fungi were 0.68~0.80 kGy, 0.59~0.74 kGy, 1.84~2.18 kGy and 0.36~0.57 kGy, respectively. It was considered that optimal irradiation dose for radappertization was about 25 kGy, while 3~5 kGy of gamma irradiation was effective for radicidation.

• Archives of design research
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• v.14 no.2
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• pp.117-126
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• 2001

Dietary life is said to be consummated even to a phase of art from phase of survival, recognition, selection and preference. Dietary life, from a sheer earing, is now transforming itself into a joy, and therefore, function of foodstuff packaging demand diversification rather than a simple packaging. Recently, socio-economic environment is showing conspicuous changes in that there are increasing number of working couples nuclear family, old-age population, social activity and improvement of living standards. Such a change in the living environment has much impact on our dietary life. Particularly, an age when cake and cookies of western origin were all but strange is gradually phasing out, while it is deemed to be improper to overlook the fact that bread and cakes are solidifying their position as part of foodstuff meanies for on dietary life. Of cakes and cookies, cakes have come to enjoy a position whereby they are regarded as part of an imperative for family banquets, various get-together and birthday celebration, etc., with a significant improvement that caters to our taste vis-a-vis an stage of introduction of cakes. At the time when reined foreign bakeries, one after another , are contemplating to make an inroad into Korea, and when the distribution market is to be opened fully in July of 1993, Korea bakeries that have been building up their position within the domestic market are expected to face a considerable number of difficulties. Accordingly, under such circumstances of the time text we are in it is attempted in this study to map out measures that may contribute to the strengthening of the products of business enterprises and improvement of corporate image that may appeal to feeling and emotions of consumers packaging that could attain objectives, and package design planning that, as an important factor for playing its own share in the restoration of humanism that is being alienated, may appeal to consumer sensitivity, rather than packaging that is being utilized merely as tool designed for marketing

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.210-214
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• 2009

This study identified microbial risk factors in agricultural products processing center (APC) through the microbial hazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings (basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand) to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. The levels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7 log CFU/100 $cm^2$ and 2.3-5.7 log CFU/100 $cm^2$ or hand for surroundings, and workers, respectively samples were 2.3-5.7 log CFU/100 $cm^2$ or hand. Escherichia coli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered from surroundings were 3.0-4.4 log CFU/100 $cm^2$ and close to detection limit, respectively. Corresponding bacterial populations to worker's samples were 2.8-5.2 log CFU/100 $cm^2$ or hand (S. aureus) and below detection limit (Salmonella). Bacterial populations of APC certified facilities were similar (p${\geq}$0.05) with those of uncertified facilities. These results showed that this study should be useful in development of GAP models to improve microbial safety in APCs.